The Powder Keg has so far been my favourite bar of the last twelve months, mostly for the cooking of Elijah Holland. His foraging for edible flowers and beach plants even prompted René Redzepi to meet with him on his recent trip to Australia.
Elijah has also come to the attention of our Kiwi cousins, snaffling the award for Best International Dish at the Ōra King Salmon Awards 2015. His rolled 42° Ōra King salmon belly, black eschallot, Ōra King smoked salmon consommé, organic young potato confit (using 100 per cent pure Ōra King salmon oil), pickled seaweed and foraged flowers was a beauty! Judge and Australian food icon Lyndey Milan said: “I really like the way he embraced the whole idea and all parts of the salmon.”
Chef Holland believes his dish won: “because I really went back to my roots and made a really humble dish with wild sourced produce showing off some of the beautiful unused parts of the salmon”.
If all this talk about prized Ōra King Salmon, from the crystal clear water of Te Waikoropupu Springs, has got you hankering to eat some, it’s currently on The Powder Keg menu as Swedish Right Gin and juniper cured Ōra King salmon gravlax, smoked Ōra King salmon roe, pickled foraged bamboo shoots, wild picked herbs and flowers ($19.50).