We recently worked with celebrity chef and long-time Dilmah ambassador Peter Kuruvita to introduce Dilmah’s excellent new Ceylon Green Tea range to Aussies, with a tea gastronomy event.
Dilmah built a shiny new green tea factory on its home soil in Sri Lanka, so we could have access to quality, ethically sourced green tea. To help spread the word, we invited media and influencers to a special lunch event at Pullman Hotel Circular Quay hosted by Peter. We were joined by the likes of The Jugernauts, Better Homes and Gardens, Simon Food Favourites and Australian Women’s Weekly.
Peter created four tasty dishes infused with Dilmah’s new green tea varieties to bring the flavour up a few notches, matched with glasses of Dilmah tea. We munched our way through mini lamb pies infused with Moroccan mint green tea, green tea with lemongrass kokoda, green tea with jasmine pickle and kingfish sashimi and Ceylon green tea onigiri with salmon pearls.
While we treated our tastebuds, Peter talked about the new green tea range and the things that set Dilmah apart, like how they help thousands of Sri Lankans every year with their MJF Charitable Foundation and their commitment to producing sustainable, ethical and single-origin tea.
We were lucky enough to launch dessert king Max Brenner’s new Easter desserts. We took media and influencers on a behind-the-scenes tour of Max Brenner’s brand spanking new pastry kitchen in Sydney. It was like stepping into our own real life Charlie and the Chocolate Factory – and eating our way through it.
We started with Max’s new Easter treats – the ‘Not Cross Bun,’ Max’s tasty Egg-clairs and three yummy new Easter eggs. We munched our way through them all, Pure Milk Chocolate, Dark Chocolate Lovers and Puff ’n Toffee. We were joined by the likes of Li-Chi Pan, The Jugernauts, News.com.au and New Idea, among others.
Led through the kitchen by Max Brenner’s head pastry chef, Jean Marc, we got our hands dirty by whipping up our very own Easter Egg-clairs and Not Cross Buns. We saw where all the magic happens, with Max’s pastry chefs cooking up a bunch of sugar-high inducing treats like chocolate brownies, cupcakes and chocolate ganache.
We thought it wasn’t fair to keep all the goodies to ourselves, so we sent another 50 journalists and influencers a Max Brenner Easter gift pack with new chocolate Easter eggs and pralines. This landed Max Brenner media and influencer coverage across the country – from a syndicated News Corp Digital piece, coverage with leading influencers like Li-Chi Pan and 2hungryguys, and write ups in food pages, including Fairfax Good Food, Canberra Times and the Courier Mail.
Last month we helped launch nudie juice’s new coconut yoghurt (now available in Woolworths). You might think that coconut yoghurt is made from cows fed on coconuts, but you’d be wrong; it’s totally dairy free, meaning cow’s can take a holiday. Check out how it was received below.
We’re hugely proud of the fact that Guzman Y Gomez came on board as our founding client. They’re passionate, authentic and fun people, which fits well with how we see ourselves, plus they’re growing fast, have big ambitions and are disruptive. More recently we’ve started working with Dilmah Tea and have sent Masterchef’s Sarah Todd to Colombo in Sri Lanka to explore the tea plantations, see the great work that Dilmah does with the local community and experience ‘Dilmah Global Real High Tea Challenge’ at which teams from the Shangri-La Hotel Sydney, Qantas Lounges, Tea Room at the National Gallery of Victoria and Stamford Plaza Brisbane competed against the best from around the world in July.