Video | Agriculture | Confidence | Economy | Energy | Employment | Finance | Media | Property | RBNZ | Science | SOEs | Tax | Technology | Telecoms | Tourism | Transport | Search

 

Hooked on Fish lands prestigious award

News release
September 19, 2005

Hooked on Fish lands prestigious award

Ray McVinnie has reeled in one of the big ones. The experienced food writer is the winner of the Regal Marlborough Salmon Food Stylist Award at the NZ Guild of Foodwriters’ Conference.

Mr McVinnie’s winning feature, appropriately titled Hooked on Fish, was published in the January 2004 issue of Cuisine magazine.

The award is one of nine announced at the Food Writers’ conference biennial Culinary Quills Award dinner at The Hilton Auckland on Saturday (September 17).

The Regal Marlborough Salmon Food Styling Award rewards excellence in food styling accompanying a published article or promotional piece.

The award recognises the skill of the food stylist while acknowledging that the end picture results from a collaboration with the photographer.

The key to presenting food is that any props complement without distracting, making the food the hero, the judges say.

"I believe the specialist judges for this category said it best when they noted that Ray's entry was well-balanced, creating a fresh clean appetising ambience with a 'got to try it' impact. It was well suited to the readership and purpose," says chief judge Joseph Peart, principal lecturer at AUT University.

Regal Marlborough Salmon marketing manager Stephen Gibson says the company sees its sponsorship of the food stylists’ award as a practical way of supporting the Guild.

“The Culinary Quills promote excellence in food writing and styling and that’s something Regal Marlborough Salmon is keen to promote for the good of the industry and the benefit of consumers,” Mr Gibson says.

Ray McVinnie’s Hooked on Fish feature examines the expanding range of fish New Zealanders are using in their recipes and how we are experimenting with the way other cultures cook fish.

“The great thing about cooking fish is that many varieties are easily interchangeable in any one recipe,” Mr McVinnie says in the Cuisines article.

A regular teacher at private cooking schools in Auckland, Tauranga and Wellington, Mr McVinnie also is a part-time lecturer in cookery at Auckland University of Technology. He writes a weekly column for a Sunday paper and has published four cookery books.

There were nine entries in the stylist category and the other finalists were Catherine Bell for Muscat Roasted Date and Mascarpone Tarts from Dish (May 2005) and Jo Wilcox for Celebrate from the October 2004 issue of NZ House & Garden.

ENDS

Further reading:
Hooked on Fish: http://www.cuisine.co.nz/index.cfm?
pageID=26611&DCB93128-C441-486C-9B14F4DAD0890042
Foodwriters’ Guild: http://www.foodwriters.org.nz/
Regal Marlborough Salmon: http://www.regalsalmon.co.nz/

About Regal Marlborough Salmon: Regal Marlborough Salmon are raised in mountain fed clear waters in Golden Bay and Canterbury before being transferred to mature in the remote, pristine waters of the Marlborough Sounds. The salmon is harvested all year round and flown fresh to markets in New Zealand and around the world within hours of leaving the sea. Regal Marlborough Salmon is high in protein, Omega-3 fatty acids, vitamins, minerals and essential amino acids and has a wonderful rich, full flavour and a deep red/orange flesh. Regal Marlborough Salmon is available nationwide from supermarkets, fish suppliers and good delicatessens. For recipes and serving suggestions visit www.regalsalmon.co.nz

© Scoop Media

 
 
 
Business Headlines | Sci-Tech Headlines

 

Scoop 3.0: How You Can Help Scoop’s Evolution

We have big plans for 2018 as we look to expand our public interest journalism coverage, upgrade our publishing infrastructure and offer even more valuable business tools to commercial users of Scoop. More>>


Statistics: Butter At Record $5.67/Block; High Vegetable Prices

Rising dairy prices have pushed food prices up 2.7 percent in the year to October 2017, Stats NZ said today. This followed a 3.0 percent increase in the year to September 2017. More>>

ALSO:

Science: New Research Finds Herbicides Cause Antibiotic Resistance

New University of Canterbury research confirms that the active ingredients of the commonly used herbicides, RoundUp, Kamba and 2,4-D (glyphosate, dicamba and 2,4-D, respectively), each alone cause antibiotic resistance at concentrations well below label application rates. More>>

ALSO:

CO2 And Water: Fonterra's Environment Plans

Federated Farmers support Fonterra’s bold push to get to zero emissions of CO2 on the manufacturing side of the Co-operative, both in New Zealand and across its global network. More>>

ALSO:

Fisheries: Decision To Delay Monitoring ‘Fatally Flawed’

Conservation group representatives say a decision by the new Minister of Fisheries, Stuart Nash, to delay implementation of camera monitoring of fishing efforts in New Zealand is ‘fatally flawed’. More>>

ALSO:

Kaikōura Quakes: One Year On

State Highway One and the railway were blocked by damage and slips and the Inland Road suffered significant damage. Farms, homes and businesses suffered building and land damage. Power and internet went down, drinking water systems, sewage systems and local roads were all badly affected... More>>

ALSO:

 
 
 
 
 
 
 
 
  • Bill Bennett on Tech