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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

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