Restaurant Australia treats guests worldwide
Tourism Australia’s Restaurant Australia campaign gains momentum on an international level with high profile launch events that will be held at the end of September and around the world, including the United Kingdom, Singapore, Korea and Hong Kong.
As the ongoing campaign, the launches will showcase Australia’s top chefs, freshest produce and finest wines. The events will be catered for visitors from 17 of Australia’s key overseas tourism markets.
The series launch events will start in London where Australia House will transform in to a pop-up restaurant for six nights only (22 to 27 September) where six of Australia’s top chefs will serve menus inspired by their own memories of Australian holidays.
Representing a different state or territory, the chefs are Maggie Beer (representing South Australia), Skye Gyngell (New South Wales), Luke Rayment (Queensland), Matt Stone (Western Australia), Shannon Bennett (Victoria) and Rachel O’Sullivan (Northern Territory).
The state and territories tourism offices, Wine Australia and major Australian food producers have partnered together to treat their London guests with the best products Australia has to offer.
Restaurant Australia will launch in Korea on 23 September in Seoul, with 100 VIP guests, trade and media gathered at the Australian Ambassador’s residence. Mr Gwang-Ho Choi, the Australian-educated winner of Korea Master Chef will be part of the select list of guests.
The Singapore event will be held at Waku Ghin restaurant at Marina Bay Sands, where internationally renowned chef Tetsuya Wakuda will present his diners with a ‘Tasmania Seafood Seduction’. Rob Pennicott, one of Tasmania’s notorious award-winning tourism operators will join the Singapore guests.
The Hong Kong launch took place last week at Alfresco Lane and showcased an Aussie-style ‘long table’ lunch for 100 VIP guests and media created by renowned Australian chefs Ben O’Donohue and Eddie Cofie.
Tourism Australia managing director John O’Sullivan said Australia’s people, produce and place sat at the heart of its ‘Restaurant Australia’ campaign, as a way to demonstrate the country’s world class food and wine experiences to the world.
“Our aim is to demonstrate Australia’s culinary credentials on a global stage, and what better way to do it than harnessing our country’s best chefs, freshest produce and finest wines, all served up in the most iconic of Australian venues overseas,” he said.
Source: ETB Travel News - 17th September 2014
