pdpr. magazine Food | Property | Travel | Marketing Winter 2014
Food + TRAVEL
Think Outside the Square
Chocolate (over)Indulgence?
This time of year, the world usually falls into three distinct categories; those that get their gym membership renewed and vigorously work out every day, those that feel slightly guilty but still enjoy their last few choccie eggs while watching Game of Thrones and those that are at peace with chocolate indulgence, happily sourcing recipes for Easter-egg filled cupcakes and making the most out of a chocolate glut. For us, we’re pretty much between the last two - there is no such thing as too many Cadbury Creme Eggs. On the work front, April also means the business year is well and truly underway with projects and initiatives in full swing, making us busier than ever. One such example is the amazing launch we undertook for our client, the fabulous Continental Patisserie in Sydney along with the work we’re doing for the imminent launch of Project Designs’ Lifestyle Pavilions - 2014’s prestige solution to the humble granny flat. So put the chocolate down, sit back and enjoy,
Briana + Annika
PRIZE DRAW
WIN
Birch Carroll & Coyle are giving away a $50 Gold Class voucher to one lucky pdpr. reader. Simply email us (annika@pdpr.com. au) with your name, organisation and contact number to enter! The winner will be drawn at random and notified on 09.05.14.
La u r e n M ax
CAREERS IN MARKETING
d if el
What is your role with Event Cinemas and how long have you worked with the company? I am currently the General Manager of Ipswich Birch Carroll and Coyle. It is an extremely challenging and competitive market at present, but this encourages you to be continually improving your business practices, strategies and marketing initiatives. I have worked for the AHL group for both Event Cinemas and Birch Carroll and Coyle for over 13 years, and have been involved in many different aspects of the organisation including front line service, projection, training and development, marketing, promotions, events and human resources. What does the marketing side of your role encompass? I focus both on film specific promotions, and the promotion of the cinema and event associated with special occasions. I have been working on our Easter Campaign which are great value vouchers that secure repeat visitation. I have a regular radio interview with a local radio station and we talk about the weekend of films ahead. We promote films through local papers and the radio stations to drive awareness of film, and generate word of mouth through preview screenings. We build relationships with local businesses and cross promote as much as we can. We involve the cinemas in as many local events as possible which include festivals and o-weeks. What is the best part about your job? Loving what I sell! There is nothing better than looking forward to communicating an awesome message about an amazing film to the customer. It is also incredibly rewarding when an idea works. We have the ability to market so many attractive and entertaining events and packages, and to see growth and interest in these areas is incredibly rewarding. Corporate Groups? Gold Class is an ideal and intimate setting that can cater for groups wishing to enjoy first class service in a licensed and catered environment. Packages can be tailor made to include onscreen presentations to reiterate the purpose of the event. Our foyer area and the cinema can cater for pre-film team building exercises and meetings. For all corporate event enquiries, please contact vickii_foster@ahl.com.au
TOP OF THE DROPS Please introduce yourself and what you do? Peter Marchant, aries, wine/ hospitality consultant. I help people get better at what they do. What’s exciting you about the industry right now? The evolution of dining and drinking in Brisbane has been slow, and we are seeing venues opening now with solid, unique offerings. Hopefully the days of beige “modern Australian” restaurants have passed.
Top three dinner party guests and what do you serve them? Stephen Fry, Ricky Gervais, Tina Fey. I would serve them my pulled pork tacos, copious amounts of good booze and sit back and laugh.
You have $25 to spend, what do you buy? Tough question. I’ll go for quality and volume. 3 x Jacob’s Creek Riesling 2013. Ridiculously well made wine for the price. Also means I can share.
Dream drop? It’s Friday afternoon, what’s your Too many to choose. Wine for me is experiential. You can tipple of choice? Depending on the situation a create great experience without glass of Riesling, a champagne spending a million dollars. or super cold, simple beer.
Pete Marchant
www.
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Please introduce yourself and what you do? I’m Matt Kirkegaard, though I have come to be known as BeerMatt as a result of my passion for getting people to think differently about beer and that’s pretty much what I do... introduce others to the world of craft beer and beer and food matching.
hops which give it a delicious tropical fruit aroma, while it’s still a dry-bodied and refreshing ale.
It’s Friday afternoon, what’s your tipple of choice? I could don the cravat and ask where I was and what was I eating, but a beer such as Stone & Wood’s outstanding Pacific Ale is probably the first thing I would reach for. It’s late hopped with galaxy
Dream drop? I bought a bottle of Westvleteren 12, a Belgian Trappist beer that is reputedly the best beer in the world, while I was in Belgium last year. I can’t bring myself to try it in case I am disappointed. All very Sideways really.
Top three dinner party guests and what do you serve them? George Harrison, John F Kennedy and Jesus. I’d try and goad Jesus into turning water into beer. Sure,wine was fine for a first miracle, but let’s see what What’s exciting you about the he can do now he’s had some industry right now? I don’t think practice. there has been a more exciting time for beer. Beer is where wine You have $25 to spend what do was 30 years ago and Australians you buy? A bottle of Bridge Road are rediscovering that beer can Saison ($15) and a couple of be so much more than simply a bottles of Stone & Wood Pacific weapon of mass consumption. Ale. I’d serve the Stone & Wood We’re seeing beer lists containing with the freshest prawns I could more than just generic lagers for pre-dinner dining, with menus find, white bread and butter, specifically designed for great then cook mussels served with the Saison. beer.
Matt Kirkegaard ww
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Pay ItForward... 2014 is the year of giving back. That’s why we have donated over $2014 worth of our services to businesses in need of a helping hand. We have helped start up ventures and charitable associations through graphic design services, marketing strategies, business development support and event management... and enjoyed every minute! These businesses in turn, are also giving back to the local community and we love their approach to helping others!
packing
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Tell the app where you are going, for how long and who with and it will give you suggestions for what you might need, split into essentials, clothes, gadgets and more!
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Forward your various confirmation emails for flights/car hire/ hotels/restaurant bookings etc. and the app instantly generates an itemised itinerary for you! Iphone, Android | FREE
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Public transport information covering the world’s biggest, busiest metropolitan hubs - complete with stop-by-stop itinery.
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Found a great looking building that you want to know more about? Fire up this app to launch a wikipedia site with articles on everything you need to know! Iphone, Android, | FREE
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Simply fire up this handy app and follow directions to your nearest source of wireless internet. Best of all, the offline mode means you can download maps before you go!
advisor
This is the place to find brutally honest reviews of hotels, restaurants, attractions and more. A great app to visit when you have just touched down and are not sure where to start!
THEBESTTRAVELAPPS
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The Continental Patisserie Factory Launch was the culmination of six months of hard work and a truly collaborative effort between ourselves and the CP team. We really had a blast putting it together as these snapshots show...
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Chef Demonstrations
Illuminated Sweet Tree
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Wall of Pastry
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Website Now Live From a simple guest house to European-inspired, multi-generational living to generating real income, a Project Designs pavilion provides a versatile solution to suit your needs for both today and tomorrow. Architecturally designed with custom finishes and a focus on enduring quality, each high concept floor plan delivers all the flair, finesse and liveability of a prestige designer home, but in a versatile 70sqm pavilion. So enjoy the lifestyle you aspire to, in the surrounds to which you are accustomed; finally the humble granny flat has come of age.
OFFICE UPDATES Q&A with Jenna Pankratz - the newest addition to the pdpr. team!
Jenna is a wonderful addition to the team with her outgoing nature, superior research and organisational skills and love of people (and puppies!). We quizzed her on a few of her favourite things for her very first issue of the pdpr. e-magazine... Favourite Meal? Lentil curry or any kind of dessert Next Holiday? USA and Canada Ideal day out in Brisbane? Trying out a new cafe or shopping in the city Pets? Two golden retriever siblings, Buddy and Holly! What are you currently watching? House of cards - obsessed! Favourite Brisbane hotspot? Food = Eat Street Markets, Drinks = Elixir Rooftop Bar
WELCOME
to our newest CLIENTS
Blu. is an entirely new concept in digital marketing. Run as a collective, Blu. works with Brisbane's leading wedding suppliers to promote their products and services and offer exclusive specials to Blu. members. If you would like to showcase your business contact us today about our exclusive advertisement packages!
snapshot
Indooroopilly Gourmet Fresh Cabassi & Co Artisan Butchers
Merging the line between home cook and chef, the new Cabassi & Co Artisan Butchers outlet is certainly aimed at the customer who has a deep interest in food and wishes to not only source the finest produce but cook it to perfection. Bangalow pork, free-range grass-fed Wagyu and Tasmanian lamb are all on offer, as are more oldschool offerings such as brisket, skirt and ribs. Cabassi prepare Wagyu making
& Co also runs a ‘butcher’s’ kitchen, where chefs steaks, sample tasting plates and highly prized burgers for the lunchtime crowds as well as jus and stocks and other value-added ready-toheat items for take-home use. The gourmet butcher also includes a Dry Age Room, where Himalayan salt blocks are used to draw out moisture from the meat for 28 days before it’s ready to serve.
Oliver & Co Deli Cafe
A vintage open-tray truck not only works in highlighting the entry to deli café Oliver and Co, but it also serves as the platform from which the venue serve a swift passing trade in Campos Coffee. Inside, living green walls, brass fittings and an eclectic array of furnishings all combine to deliver a unique setting, while gregarious, highly personable staff ensure the visit is memorable. The café and deli section are very much interlinked, with traditional European cheese and salumi all featuring prominently on the breakfast and all-day dining menu.
EATS
JINDALEE CHASE THE RIDER Cnr Arrabria & Currangindi Street
Enjoy great coffee and food without the hussle and bussle and noise of a busy shopping centre. CTR is the local meeting place for family, friends, dogwalkers and business meetings.
THE NOOK CAFFE
great local establishments bringing a little joie de vivre to jindalee and the western suburbs.
MY PHO BAR
KOORINGAL DRIVE Amazing Asian fusion restaurant specialising in pho. Try the “superbowl” pho competition, (about the size of 4-6 bowls). Finish it within an hour and get it for free!
SINNAMON ROAD
Breakfast, Lunch and Dinner seven days in a central and friendly setting. Great for events too!
BARE BONES SOCIETY GOGGS ROAD
With award-winning chef Kym Machin at the helm, BBS is an amazing showcase of fresh, local produce in an amazing new setting in the Western suburbs.
JINDALEE GOLF CLUB - 19TH BISTRO SINNAMON ROAD
With a large social membership and player base (with guests always welcome!), the Club House is the meeting place for many locals in the community. Set on the verdant surrounds of the Club’s 9-hole golf course, the 19th Bistro offers good food and great service within a relaxed and welcoming atmosphere. The 19th Bistro is open Wednesday to Sundays for lunch and dinner. The club offers great entertainment of Friday nights as well as a members’ draw and other great prizes. pdpr. were thrilled to meet with Manager Mike and Chef Ric who warmly welcomed us to the venue - Thank you both for your time!
CONTACT JINDALEE GOLF CLUB TO FIND OUT MORE ABOUT MEMBERSHIP!
CLICK HERE
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