pdpr. magazine FOOD | PROPERTY | TRAVEL | MARKETING April/May 2013
Comfort
Autumnal
Hello! Bonjour! Ciao!.. And a very warm, multilingual welcome to the first edition of the pdpr magazine your bi-monthly source of all things food, property and travel; with just a sprinkle of marketing thrown in for good measure.
Q&A with A&B
Most maligned ingredient? A = Squash. B = Truffle oil, it’s so cool to hate, but I unashamedly pour it on. Architectural style? A = Contemporary and open plan. B = Cape Cod meets Georgian... yes that is allowed. Never leave home without? A = My phone and Briana’s diary. B = Ipad and comfy flats (I’d like to say Charles Jourdan but they’re usually Target).
Filled to the brim with news, happenings and insider knowledge from Australia and around the world, pdpr magazine showcases things we’re excited about, things we’re working on and what we’d like to be eating, doing, seeing and visiting. Basically, everything we’re passionate about rolled into one deliciously tasty, perfectly designed and exotically far-flung read.
In this edition it’s all about home comfort as we investigate understated Hamptonsstyle interior design and make a quick Theown is td ! stopover in the city of love before n u Co on ge-- settling in with one of the cosiest d e e, rand v i t meals around. ,b rac
te citing site is e n i , iny at ex web nd w . h s r Ou your-se g newetion ato you of- pankin ompl ow it s ing c to sh r ... t n o nean’t wai t soan in u o ca k itt we me three c e Ch(by thaximately) ro
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So sit back, grab a glass of vino (or if you’re still at your desk, make it a coffee) and enjoy,
Briana + Annika
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The Swiss Color Run is once again sweeping the nation with the team at pdpr ready and raring to go when it hits Brisvegas!
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New online store Vieille Branche is bringing a little Oh La La to Brisbane, selling antique, vintage and bespoke homewares that have been lovingly collected throughout France.
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We are loving this out-of-the-box, utterly brilliant cut-out font from Tobias Sommer. Simply print, cut, fold and build 3D pixel style letters!
W Espresso on wheels... or is that Velopresso... The coolest mobile espresso bar in town (or perhaps just Finland)...
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The ombre celebration cake... is there anything quite as beautiful?
CUTTINGS
Cape Cod
New England
Hamptons Style
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‘New England’, ‘Hamptons’ and ‘Cape Cod’ - three similar design aesthetics that embody bright, white personal spaces and relaxed yet elegant chic.
All geographically located around the East coast of America’s Connecticut, the look translates perfectly to Queensland’s temperate climate making it a popular, timeless choice for designers and homeowners alike.
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Key components include the use of neutral materials such as timber, rattan, canvas and pewter along with a palette of stark white and neutrals highlighted by the occasional daub of blue.
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Complementary homewares often extend to a wider geographic reach with a touch of French Country or eclectic Bermuda-style working in well.
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Hampt ons
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From top: 1. Bermuda Table Lamp, www.hamptonsstyle.com.au; 2. Hamptons Butlers Tray, www.capecoddesigns.com.au; 3. Pewter Jug and 4. Model Boat, www.thefrenchboathouse.com.au; 5. French Grey Cabinet, www.capecoddesigns. com.au; 6. East Hampton Chair, www.coastfurnitureandinteriors.com.au; 7. Duck Egg Cushion, www.etsy.com.
Potato Dauphinoise
Just by adding a little cream, a touch of butter and a modicum of French flair, the humble potato bake is elevated to a majestic dauphinoise and the impressive centrepiece of any autumnal dinner.
60g butter A good slug of olive oil 2 large garlic cloves, crushed 2 brown onions 10 anchovy fillets 1kg floury potatoes 400ml double cream Preheat the oven to 160°C. Finely slice the onions and sautÊ them on low with the butter, garlic and anchovy fillets until the onions are soft and transluscent and the fillets have completely broken down. Season well. Finely slice the potatoes to about 2mm in width. Pour half the onion mix into the bottom of a gratin dish making sure to also add in a good portion of the buttery oil. Layer in half the potatoes as flat and evenly as possible, followed by the rest of the onion and then the final portion of potato. Pour over the cream, pressing the mix down firmly. Cover with foil and bake for one hour, then remove the foil, crank the oven to about 180°C and bake for a further 20-30 minutes until golden on top.
Writ ing a Press Release
Marketing 101 (An abridged version!)
A press release is a simple yet financially effective marketing channel for promoting your product and business to the media community. However, in order to place your news item in a favourable position and increase your changes of appearing in print, there are a few hints and tips that should be remembered. Newsworthy Make sure that your press release is beneficial to the publication’s readership and audience. Targeted A press release should also be targeted to the right people. When you send out a release, make sure it is going to publications that fit the content and your industry. Find the right angle ase. There is nothing worse then reading a dull press release. Make your press release relevant and readable by developing the right angle. Images A good image can make all the difference so be sure to always include one when sending out a press release. Include Contact Information Make it easy for journalists and writers to find out more information if required - include a name and contact number or email address.
The Pyramid
To ensure your press release is well structured, a good trick is to imagine the content as an inverted pyramid. Include the most vital information at the top, followed by more general detail and background information in subsequent paragraphs as the base narrows.
With a background in journalism, pdpr understands the importance of a great press release better than most, so why not talk to us about your next campaign?
CLIENT FOCUS:
Team Pastry Australia Believe it or not, this sculpture is made entirely out of sugar! Made by hand by the incredibly talented boys of Team Pastry Australia, it was created during the Pastry World Cup or Coupe du Monde de la Patisserie held this year in Lyon, France. With teams from around the world battling it out, the competition is hard, fast and highly prestigious, with only the very best even eligible to enter. pdpr was lucky enough to be able to be involved, looking after marketing, public relations and all printed collateral including the team recipe book which can be viewed here.
A week in 1
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Monmatre and its exquisite Sacre Coeu Coeur.
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La tour eiffel - all a 324m of it, FH PDJQLĂ€TXH
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Visit the Louvre Museum and of course da Vinci’s Mona Lisa.
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Take a stroll along the Champs Elysee stopping at Laduree (the home of the macaron).
Current Projects
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Artisan
A custom designed recipe book is the perfect advertisement for your restaurant or cafe... pdpr designs and creates online and printed cook books as well as other customised publications! Hillstone HARVEST is the monthly online publication of Brisbanebased events venue, Hillstone St Lucia. The publication is packed with recipes, function ideas and social event calendars detailing what’s on at the venue.
As the dedicated quarterly publication of the National Baking Industry Association of Australia, “Australasian Baker” has a print run of 6,000 and goes out to bakeries nationwide.
Complete marketing solutions and inspired branding collateral for the food, property and travel industries
www.pdpr.com.au pdpr is based in Brisbane, Australia and specialises in printed and electronic marketing collateral.