rsalvoadmin
Author Archives: rsalvoadmin

Mark McCluskey

Mark McCluskey

Mark McCluskey has received numerous culinary awards for his style and use of native Australian ingredients which has been built upon his traditional English training. He began his career in the UK at the Kegworth Hotel then moved to the Novotel in London.

Since coming to Australia, he has gained a wide experience in restaurants and hotels including the Art Gallery of NSW, Stamford Resort at North Ryde, Banjo Patterson’s Cottage Restaurant, Albert’s Lakeside Restaurant and Echoes Restaurant in the Blue Mountains. At Echoes, Mark introduced Australian ingredients to their wedding function menus and many Australians tied the knot with innovative, Aboriginal influenced buffets in the idyllic settings of Sydney’s bushland.

Mark has now moved to Wollongong, often shortened to the ‘Gong, a growing metropolis a little over an hour’s drive south of Sydney. There, at The Beachhouse restaurant, he continues to receive rave reviews for his dishes from food critics and his regular customers.

Benjamin Christie

Benjamin Christie

Benjamin Christie is a young Australian celebrity chef with a rapidly growing international reputation as a television presenter, cookbook author, culinary educator and chef consultant.

His career started at the award-winning Sydney restaurant, The Watermark under the guidance of Executive Chef Kenneth Leung. After his apprenticeship, Benjamin moved on to senior positions at properties including Great Keppel Island Resort, The Parkroyal Perth, Angsana Spa Resort and the acclaimed, Banyan Tree Resort in Indonesia.

In recent years, Benjamin was introduced to international audiences as co-host of the now popular Australian TV cooking show, Dining Downunder which has now broadcast to 48 countries throughout the world. This unique series entertains and edifies viewers about authentic Australian cuisine and showcases those special places around Australia. The show has been the catalyst for the increased use of authentic Australian foods in up-market international restaurants, hotels, resorts, on-board cruise ships and in corporate event menus.

In 2004, together with Vic Cherikoff, he co-produced his first book, The Dining Downunder Cookbook an achievement which owes as much to Benjamin’s focused publishing effort and computer skills as to his culinary contribution between the book’s covers. The title has sold thousands of copies to date via direct and on-line sales alone.

Benjamin makes regular appearances on television and radio and is often invited as guest chef to hotels, resorts, prestigious clubs, cruise ships and food festivals around the world from The Rhode Island Clam Chowder Festival to cooking at Australia Week in Moscow.

Benjamin is a contributing authority to a number of publications and websites around the world and his recipes have appeared in many general circulation and trade publications. In addition, his website is widely regarded as an important contribution to the food industry and has a wide following for the many culinary topics about which he writes.

BeefEater Barbecues

BeefEater Barbecues

BeefEater is an Australian company that has a twenty year tradition of making the finest outdoor barbecue appliances. BeefEater is a real Australian success story. The parent company was started in 1984 by Peter Woodland and today employs over 150 people and is the largest independent barbecue appliance manufacturer in Australia. BeefEater specialises in high quality porcelain enamel and stainless steel barbecues and barbecue accessories.

BeefEater, a great Australian company with one goal….. To make great barbecues!

In 1991 the BeefEater Signature series barbecue was awarded the Australian Design Award for ergonomic design and glass viewing window. In 1999 the company won the New South Wales ‘premier exporter of the year’ award. Then in ‘1999’ and ‘2000’ BeefEater was the 2nd place winner of the prestigious Western Sydney exporter of the year award. In ‘2001’ BeefEater was the outright winner of the Western Sydney exporter of the year award.

During the Sydney 2000 Olympics, BeefEater was selected by the New South Wales Government to be part of the prestigious Australian Technology Showcase to provide an example to the world, of Australian innovation and technology.

The result of extensive research by BeefEater Sales International is a barbecue technique that significantly intensifies the heat generated by the gas burners and radiates it upwards. Less gas is used, juices are vaporised and the natural flavours of the meat are enhanced. Renowned for their durability and strength, BeefEater barbecues will take pride of place in any entertaining area. The product’s modular construction provides the flexibility for consumers to customise their barbecue, thus catering to individual needs.

Ranging from a top of the line stainless steel Signature for the gourmet chef, with roasting hood, wok burner and side shelves to the solid Beefmate with four burners, the “no fuss” barbecue still allows you to cook the best pieces of beef, salmon or marinated chicken. Certified to American, Australian & CE standards, BeefEater barbecues are now sold around the world.

Website

www.beefeaterbbq.com

Rhode Island Clam Chowder Festival – June 2006

Rhode Island Clam Chowder Festival - June 2006

Australian celebrity chefs, Vic Cherikoff and Benjamin Christie from the Australian TV cooking show Dining Downunder have once again been invited to cook at the Rhode Island Schweppes Great Chowder Cook-off on Saturday June 3, 2006.

Hosted by the Newport Yachting Center, The Schweppes Great Chowder Cook-off is considered to be the largest international Chowder Cook-off in the world and this year marks the 25th anniversary the popular annual chowder event. The clam chowder festival is the original and longest running chowder festival in the world.

Competing against 30 of America’s best restaurant and chowder chefs, Vic and Benjamin will be required to cook about 140 gallons or 500lt of clam chowder and be ready to serve the expected 25,000 people which will visit the Chowder Cook-off.

This year the chefs will be once again competing in the Creative Clam Chowder category and will be cooking a clam chowder which will be flavoured with a combination of native Australian flavours including Lemon Myrtle, Wildfire Spice and Paperbark.

Last year, Vic and Benjamin placed 2nd in the Creative Clam Chowder category with their Wildfire Spiced Clam Chowder. Apart from the Creative Clam Chowder category, other categories include Best Clam Chowder, Best Seafood Chowder, and Best Clam Cake.

Last years Clam Chowder Recipe is here.

For more information about the Rhode Island Clam Chowder Festival visit Newport Festivals website.

Australian Event at the Hilton Osaka – June 2006

Australian Event at the Hilton Osaka - June 2006

Australian celebrity chefs, Vic Cherikoff and Benjamin Christie will be hosting an Australian cuisine event at the Hilton Osaka from the 19th till 26th June 2006.

Each evening during the week long event, the chefs will feature an extensive Australian buffet and live cooking show each evening in Checkers Restaurant.

The chefs will also be preparing both lunch and dinner set menus in the Hilton Osaka’s fine dining restaurant, Seasons Restaurant.

Apart from the Australian buffets and set menu options both chefs will be conducting cooking classes using authentic Australian ingredients. Guests will be able to participate in these classes and learn how to use ingredients such as Wattleseed, paperbark, Alpine Pepper, lemon aspen, yakajirri and rosella. Cooking class participants will then enjoy a light lunch and Australian Wines.

Australian Event at the Hilton Nagoya – June 2006

Australian Event at the Hilton Nagoya - June 2006

Australian Event at the Hilton Nagoya - June 2006 1

Australian celebrity chefs, Vic Cherikoff and Benjamin Christie will be hosting an Australian cuisine event at the Hilton Nagoya from the 9th till 16th June 2006.

Each evening during the week long event, the chefs will feature an extensive Australian buffet and live cooking show each evening in The Terrace-Brasserie Restaurant.

The chefs will also be preparing both lunch and dinner set menus in Hilton Nagoya’s fine dining restaurant, Seasons Restaurant.

Apart from the Australian buffets and set menu options both chefs will be conducting cooking classes using authentic Australian ingredients. Guests will be able to participate in these classes and learn how to use ingredients such as Wattleseed, paperbark, Alpine Pepper, lemon aspen, yakajirri and rosella. Cooking class participants will then enjoy a light lunch and Australian Wines.

Regent Seven Seas Mariner – November 2006

Regent Seven Seas Mariner - November 2006

Australian Celebrity chefs, Vic Cherikoff and Benjamin Christie from the popular Australian cooking show Dining Downunder ™ have been invited onboard the Regent Seven Seas Mariner as part of their Spotlight on Wine and Food cruises.

Both Vic and Benjamin will showcase Australian rare herbs, spices, fruits and more in an authentic Australian cuisine presentation onboard the Regent Seven Seas Mariner from Cairns to Sydney in November.

The Regent Seven Seas Mariner will depart Cairns on the 11th of November and will arrive in Sydney on the 15th of November. During the cruise, Vic and Benjamin will be hosting various Australian themed dinner menus in the Compass Rose restaurant.

Apart from the Australian themed dinner both chefs will be conducting a series of cooking classes using authentic Australian ingredients. During these classes, guests will be able to purchase a copy of the Dining Downunder Cookbook. Guests will also be able to procure their essential Australian supplies of herbs, spices and more in the Shop on-board. What better way to remember their Australian experience!

Regent Seven Seas Mariner - November 2006The Regent Seven Seas Mariner is the world’s first all-suite, all-balcony ship, as well as the first to offer dining by the famed Le Cordon Bleu® of Paris in Signatures, one of four single, open-seating restaurants. Catering to only 700 guests, she is one of the most spacious cruise ships afloat.

For more information about Regent Seven Seas Cruises, visit www.rssc.com

Rich Media Advertising

Rich Media Advertising

Dining Downunder ™ offers companies the ability to target an audience of high worth and food savvy views using rich media advertising on www.dining-downunder.com

Ad delivery is tracked with high precision in accordance with IAB guidelines, using cookies and 1×1 tracker pixels.

There are a number of different advertising positions available across the site and these can be targeted to in two zones; run of site and our recipes section.

Leaderboard Ads

Leaderboard ads are positioned at the top of each page, between the toolbar and main site content. Leaderboard Ads can be displayed in either static or animated content using image types such as GIF, GIF89, and JPEG, and they are hyperlinked directly to the advertiser’s website address.

Ads can be sold run of site or targeted to the recipes section and are suited for Rollover-expands or Click-expands.

  • Available accross all pages
  • Dimensions 728×90 pixels in size
  • 30k maximum file size

CPM – USD$32

For more information, Email Sales and Marketing

Half Page Ads

The Half Page ad position is intended as a branding opportunity for advertisers and is the largest ad format available. Half Page ads are positioned to the right hand side of content on selected pages making it an ideal location once users are finished reading the content of the page.

Half Page ads can be displayed in either static or animated content using image types such as GIF, GIF89, and JPEG, and they are hyperlinked directly to the advertiser’s website address.

Ads can be sold run of site or targeted to the Episodes, Recipes, Chefs and About sections and are suited for advertisers to run a copy of their TV commercials or for Rollover-expands or Click-expands.

  • Selected Zones on site
  • 336×850 pixels
  • 75k maximum file size

CPM – USD$40

For more information, Email Sales and Marketing

Island Ads

Island ads are positioned to the right hand side of content on selected pages making it an ideal location once users are finished reading the content of the page.

Island ads can be displayed in either static or animated content using image types such as GIF, GIF89, and JPEG, and they are hyperlinked directly to the advertiser’s website address.

Ads can be sold run of site or targeted to the Episodes, Recipes, Chefs and About sections and are suited for Rollover-expands or Click-expands.

  • Selected Zones on site
  • 250×300 pixels in size
  • 30k maximum file size

CPM – USD$25

For more information, Email Sales and Marketing

Dining Downunder Online Advertising

Dining Downunder Online Advertising

Harnessing the power of television as well as the online user, the Dining Downunder website provides advertisers a pre-qualified audience face-to-face with their products and services. At the conclusion of each episode of Dining Downunder viewers are directed to www.dining-downunder.com to learn more.

Online, each episode of Dining Downunder is supported with content from every destination together with detailed recipes, creating the perfect relationship from TV to web for viewers. Much more than just a recipe resource, The Dining Downunder website provides information about Dining Downunder events, where to meet our celebrity chefs and our blog.

Our audience demographics

Both the online user and TV audience of Dining Downunder is targeted at people interested in both gourmet food and/or learning more about Australia as a culinary tourism destination.
Given the unique programming focus on Australian flavours, the audience has a high proportion of professional chefs and cooks, gourmets, retailers and even other media.

Demographic Highlights

• Strong female audience
• Audience ranges from ages 25 to 55
• Household income $50k-$100k
• Household decision makers
• Food Influencers

Online advertising opportunities

• Rich Media adveritisment positions
• Text Links
• Recipe Integration
• Preroll on celebrity chef podcasts
• Preroll on cooking videos
• Email Newsletters
• Competitions and giveaways
• Online Surveys
• Custom sponsorship opportunities

If you are interested in advertising online or require more information or would like a copy of our rate card Email Sales and Marketing team.

1 2 3