foodstuff conducts Australian food and wine promotions throughout the world featuring quality Australian produce, food products and wines. Promotions are conducted at Five Star Hotels, Business Clubs and high volume retail food establishments.

Promotions are individually designed and conducted in host establishments with the express objectives of:

• Showcasing quality Australian food products, produce and wines.
• Encouraging ongoing and/or future sales of products.
• Recognising continued support of host establishments.
• Enhancing media/public exposure of the host outlet/venue.
• Enhancing media/public exposure of the Client/Product Company.
• Facilitating an exchange of ideas, motivations and outcomes for all personnel involved.

Promotions are generally focused within one restaurant in a Five Star Hotel. However, exposure of client products to other outlets within the hotel and with key personnel is an ongoing function of all promotions.

Specific events and activities run in conjunction with a promotion may include:

• A media launch party or luncheon.
• An Embassy cocktail party or dinner.
• A Food and Beverage Managers dinner or barbecue.
• A Preferred Guest (VIP) cooking class highlighting client products.
• A Chefs Table (introducing client products to targeted end users in the one region).
• A themed event or ball depicting some association with Australia.
• Calender related functions eg Australia Day.

foodstuff promotional clients include Meat and Livestock Australia and Mulwarra Export (representing Australia's leading fine food companies). Foodstuff promotions highlight Australian produce and foodstuffs at the worlds leading Five Star Hotel Properties throughout S.E. Asia, N.E. Asia, America and the Middle East. Please see below for a full listing of clients and establishments where Australian food promotions have been conducted by foodstuff.


Grand Hyatt Erawan Bangkok - (Meat and Livestock Australia, 1995)
Aberdeen Marina Club Hong Kong - (Australian Food Promotion, 1996)
Grand Hyatt Seoul - (Mulwarra Export and Meat and Livestock Australia, 2000)
Grand Hyatt Taipei - (Mulwarra Export and Meat and Livestock Australia, 2000)
Grand Hyatt Seoul - (Mulwarra Export and Meat and Livestock Australia, 2001)
Grand Hyatt Taipei - (Mulwarra Export and Meat and Livestock Australia, 2001)
Grand Hyatt Taipei - (Mulwarra Export and Meat and Livestock Australia, 2002) see testimonial
Marriott Hotel Jakarta - (Mulwarra Export and Australian Food Promotion, 2002) see testimonial
Grand Hyatt Dubai, United Arab Emirates March 2003
Grand Hyatt Taipei, Taiwan November 2003
Grand Hyatt Dubai, United Arab Emirates September 2003
Grand Hyatt Muscat, Oman ö November 2005
Grand Hyatt Dubai, United Arab Emirates May 2006
Park Hyatt Saigon (Ho Chi Minh City), Vietnam June 2007

Promotions scheduled for 2008 include

International Convention Centre Hong Kong
Grand Hyatt Seoul, Korea
The Empire Hotel and Country Club, Brunei
Park Hyatt Saigon (Ho Chi Minh City), Vietnam

Sample menus representative of promotions conducted in Five Star Hotels appear below. The promotion was conducted on behalf of Mulwarra Export and Meat and Livestock Australia in June 2002 at The Grand Hyatt Taipei, Taiwan.

The main promotion was focused on the hotels signature dining room - Bel Air Restaurant with a menu promoting client products running concurrently in the hotels' Ziga Zaga Italian Restaurant. Client products have been highlighted on the menus to illustrate the focus on product exposure.


Bel Air Restaurant Menu - Grand Hyatt Taipei, Taiwan

Appetisers
Tuna tartare with celeriac, ginger and sesame dressing.
Barbecued octopus salad with pesto and Mediterranean flavours.
Pacific Oysters - Served natural or with minted gazpacho essence.
Terrine of tea smoked salmon with tomato and fennel confit, salmon caviar.
Salad of seared quail with beetroot, watercress and hazelnut mimosa.
Oxtail and shiitake ravioli with young herbs and cepe cream sauce.
Salad of young leaves with pecans, pear and citrus dressing.
Peppered veal sweetbreads with witlof and truffled peach.
Caramelised onion tart with goat cheese and olive salsa.

Soups
Corn chowder with basil and mussels.
Beef consommé with mushroom and tarragon dumplings.
Asparagus cappuccino with scallops and chives.

Main Course
John Dory fillet with shellfish and artichoke "bouillabase".
Seared blue eye cod with a fricasse of Yamba prawns and pumpkin.
Grilled whiting fillets with scallops, cauliflower skordalia and saffron oil.
Tasmanian salmon with Parmesan, potato, asparagus and mushroom feuillete.
Roast squab with rosemary and mustard seeds on creamed parsnip.
Slow roast chicken breast scented with caraway and summer vegetable nage.
Grilled lamb loin with eggplant and white beans charlotte, tomato and basil jus.
Roast veal loin wrapped in prosciutto and leek on soft polenta with broad beans.
Beef fillet with chickpea puree, harissa, and abalone mushrooms.

Desserts
Spiced pear terrine with saffron ice cream.
Mille feuille of mango with caramel and fig ice cream.
Chocolate and raspberry marquise with coconut anglaise.
Champagne granita with passionfruit jelly and shaved summer fruits.
Bread and butter tart with pineapple, almonds and dates, double cream.
Citrus plate - Lemon tart, lime mousse, orange and almond syrup cake, grape fruit sorbet.
Warm macadamia, date and mandarin pudding with vanilla ice cream.
Dessert Sampler - chefs selection from the desserts listed above
Australian farmhouse cheeses with toasted fruit and nut bread and quince paste



Ziga Zaga Restaurant and Bar - Grand Hyatt Taipei, Taiwan

Appetisers
Chive and porcini frittata with seared quail and balsamic.
Chilled lasagne of smoked salmon and eggplant with basil oil and balsamic.
Seared beef sirloin carpaccio with rosemary and mushroom essence.
Angel hair pasta with charred tuna, chilli and lemon.

Soups
Shellfish minestrone with pesto.
Roast pumpkin and fennel soup with mascarpone.

Main Course
Grilled whiting fillets on sage, pork hock and Parmesan risotto.
Yamba prawn saltimbocca with pumpkin and nutmeg gnocchi.
Veal rib cutlet with eggplant caviar, olives and salsa verde.
Braised beef cheek with tomato and lentil jus.

Desserts
Semi freddo of pistachio almonds and hazelnuts with drunken cherries.
Chocolate panna cotta with a hazelnut wafers and candied pears.
Frozen tiramisu terrine with orange espresso biscotti.


Please contact Mike Tafe @ foodstuff to discuss promotional opportunities and ideas for your product(s).

For information on the full range of quality Australian food products available through Mulwarra Export please click here www.mulwarra.com.au