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Ray McVinnie
From Cuisine Food Editor to MasterChef judge, Ray is a long-standing familiar face on the NZ food scene. With a passion for food, Ray has been a professional chef for many years at some of Auckland's best restaurants - he was Executive Chef at Metropole for 6 years after it first opened.
He is an experienced food judge, judging the Corbans Food and Wine Challenge and the New Zealand Cheese Awards for several years. He was on the International Jury for the Slow Food Awards and presented a paper at the Oxford Symposium on Food and Cookery. Ray is also an experienced food stylist, consultant and occasional guest chef for various restaurants.
Ray is a real gastronomic traveller too, a role he relishes, and one that’s reflected in the two dressings he’s designed especially for us.
His Madrid Dressing is a mellow, smoky blend of Spanish olive oil, La Chinata paprika and Moscatel vinegar. Drizzle it over barbecued chicken or pan-fried salmon; mix it through steamed greens or roasted potatoes; or toss with a salad of crunchy green leaves.
His Saigon Splash is a fresh, zingy, Vietnamese-style mix of lime juice, fish sauce and chilli. Use as a dipping sauce with grilled meats or spring rolls; drizzle over steamed rice and stir fried prawns; splashed over a crunchy mint and cucumber salad; or pour onto pan-fried fish.
