news from our corporate members
Jane and Pead PR, for client Selaks Wines, are also handling the PR for Selak’s National Roast Day, set down for August 2. Fronted by Simon Gault, and with a new campaign theme, the sixth annual Selaks Roast Day focuses on the role the much-loved roast meal can play in New Zealand homes to bring friends and family together for a roast any night of the week. To mark the day, Simon has come up with 10 specially developed roast recipes, which Selak’s is sharing through a social media campaign. It’s also giving away 12 Roast Day prize packs containing vouchers for Rangitikei free-range chicken, Village Press olive oil, Simon Gault seasonings and stocks, oven mitts, tea towels and aprons – everything a roast fan might need. Goode PR, whose client is Profile Foods and its brands Alison’s Pantry, Mother Earth, Value Pack and Donovan’s Chocolate, reports that they are working on National Nut Day, scheduled for October 20. Their press releases explains how a recent review of over 100 academic studies shows that nuts have exceptional heart benefits. The literature review, released by Nuts For Life Australia, concludes that a regular intake of nuts is associated with improvements in heart health, including coronary heart disease and lowering cholesterol. Nuts have a wide range of cardio protective-nutrients including healthy fats, plant Omega-3s and plant sterols. A 30g handful of nuts a day supplies the nutrients that contribute to a healthy heart. Leading nutrition academic and review co-author Professor Linda Tapsell says, “Nuts are often relegated to a snack-food category and sometimes avoided by people trying to lose weight. The benefits of heart health were observed without any adverse effects on weight gain, and outcomes were shown to be sustained for periods as long as 20 years.” The release suggests tasty ways to consume nuts: sprinkling cashews or almonds through a stir fry or curry, crushing hazelnuts or brazil nuts and mix with breadcrumbs and herbs to make a crunchy topping for fish or chicken, roasting macadamias or pine nuts and tossing them through a salad, including pecans and walnuts in home-made muffins, and add chopped pistachios or pine nuts to favourite pasta sauces. Jane Torrance of Pead PR, whose client is New Zealand King Salmon, is working on the annual Ōra King Awards, which return in 2015 for a third season. Once again there are New Zealand and international citations for both Best Ōra King Ambassador and Best Ōra King Dish. The ambassador awards are decided solely by Ōra King’s global team, but nominations for the best dish awards are made by chefs and diners throughout the country and the final judging is handed over to industry experts. The first 10 New Zealand restaurant entries for the Best Ōra King Dish Award get the chance to run a competition on their Facebook pages. Members of the public who vote for a dish go in the draw to win a $400 dining experience. In 2014 Matt Lambert from New York’s The Musket Room picked up the Best International Ambassador Award for the second year running; Vincent Pouessel, executive chef at Aureole in Las Vegas, took the award for the Best International Ōra King Dish; and the New Zealand winners were Glen Taylor, from Taylors on Jackson in Petone (Best NZ Ōra King Ambassador), and Ben Batterbury from The Rees in Queenstown (Best NZ Ōra King Dish). The short-listed restaurants will be judged by Guild members Lauraine Jacobs and Anna King-Shahab. Entries are open until 31 July and judging commences on 1 August. Finalists are announced on 21 September, and the winners announced at the awards ceremony in Marlborough on 20 October.