The Ora King Salmon Awards end on August 31, so sadly this week was my last review for the year.

On walking in to Halo Lounge & Dining in Trinity Wharf Hotel, I had to ask myself why I hadn't been there for a while. It really is a spectacular place.

Executive Chef Simon Green with his entry dish, 40 degree Ora King Salmon, Artichoke & Ginger Puree.

The lights from the harbour bridge reflecting on the water; the restaurant, large and stylish, but still with many intimate corners.

Executive chef Simon Green at Trinity Wharf was on hand to greet us and explain his entry dish, 40 degree Ora King Salmon, Artichoke & Ginger Puree, which to me epitomised the absolute difference between ordinary salmon and Ora King Salmon!

The salmon was brined for 20 minutes and then cooked at 40 degrees for 10 minutes. This process ensures each portion of salmon on the plate is cooked consistently to perfection.

The selection of baby beets and carrots worked perfectly with the salmon, with golden beetroot, beetroot jelly, pickled beetroot stalks, topped with candy beetroot crisps.

The salmon sat on a Jerusalem artichoke and ginger puree, with the ever-so-slight hint of ginger combining well with the earthiness of the artichokes.

To top it all off, braised faro (an ancient grain), olive oil caviar, crispy chicken skin and the smear of liquorice powder really set off the dish from not only a visual perspective but also just adding another layer of flavour.

The complexity yet simplicity of Simon's creation, I can only describe as a true art form.

The dish contained so many elements that all cleverly came together to provide the perfect balance of tastes and textures. Each mouthful of soft buttery Ora King Salmon was an absolute delight. This dish is on the menu until the end of the month, so make sure you check it out.

I will definitely be heading back there soon, as Brian was none too happy he missed this dish, but also to sample the rest of the menu. Trinity Wharf is open seven days a week from 7pm until late. Thanks again Simon – you are a food genius.

In my last reviews, I have gone into the background of how Ora King Salmon is farmed, check out the links at www.sunlive.co.nz/news/105779-catch-of-day-and-year.html and www.sunlive.co.nz/news/106402-an-ora-about-whitianga.html

Ora King Salmon is also available locally at Mount Bistro, Phil's Place, Mills Reef, Momo Teppan-Yaki, Elizabeth Café and Larder, and Takara Japanese Restaurant.

The Weekend Sun has a $100 voucher for an Ora King-inspired dinner at Trinity Wharf Hotel restaurant Halo to give away to a lucky reader who can tell uswhat temperature was the Ora King Salmon cooked at? Enter online at SunLive Competitions

Entries must be received before Wednesday, August 26.