Results

Search Results for: contact

CONTACT

Contact Dining Downunder

Please find below email addresses to contact various people at Dining Downunder, The Australian Cooking Show.

Celebrity Chefs Vic Cherikoff & Benjamin Christie

Rebecca Beuth
Executive Assistant to Vic Cherikoff & Benjamin Christie
Email Rebecca Beuth

Events, Promotions and Food Festivals

To arrange for Australian celebrity chefs Vic Cherikoff and Benjamin Christie to attend your event, food festivals, trade shows, gala dinners, corporate events, food events or product launches, Email Events

Advertising, Sponsorships or Underwriting

If you are interested in showcasing your product or service on Dining Downunder or are interested in underwriting episodes, Email Sales and Marketing

TV Broadcasters, Cable Networks or Public Broadcasting TV
If you are interested in broadcasting our Australian TV Cooking Show, Dining Downunder on your network, Email Broadcasting Opportunities

Media & Press

To receive regular press releases, media updates, high resolution images or to arrange an interview with Australian celebrity chefs Vic Cherikoff and Benjamin Christie Email Media

Feedback

Do you have a question, comment or suggestion for Dining Downunder? Send your feedback to Email Feedback

Mailing Address

Dining Downunder Promotions
c/- Cherikoff Rare Spices
rear 167 Kingsgrove Rd
Kingsgrove NSW 2208
Australia

Phone

+61 2 9554 9477

Fax

+61 2 9554 9633

Your Name (required)

Your Email (required)

Subject

Your Message

Pork braise with bunya nut and Australian rice grass

Pork braise with bunya nut and Australian rice grass

Serves: 4

Difficulty: 1hat

Ingredients

4 pork hocks
3 litres chicken stock
1 onion diced
1 chopped chilli
½ teaspoon Wildfire Spice
½ teaspoon Lemon Myrtle
1½ teaspoons Alpine Pepper
200g brown rice
50g Australian rice grass
50g Inuit wild rice
12 bunya nuts (24 halves)
160g snowpeas

Method

1. Preheat your oven or BBQ to about 180°C
2. stab the meat of the hocks with a narrow blade knife making an incision which fits your finger; sprinkle Alpine Pepper into the cuts so that the flavours can penetrate all the way through the meat as it cooks
3. in a hot, oiled, deep roasting pan, brown the hocks on all surfaces to flavour the outside; once half done, add the onion to brown it as well
4. once browned, remove from the heat and pour in the stock and add the chilli
5. cover the meat with aluminium foil ensuring that the plasticized metal sheet does not touch the meat but sits proud; if this is not possible, cover the meat with a piece of baking paper or paperbark and then cover with the foil; (the main thing is to never let anything you will actually eat, be cooked in contact with foil, see page 134)
6. place in the oven for 2-3 hours or until the meat easily pulls away from the bone; the pan can be uncovered for the last 30 minutes of this time (when you can also start to cook the rice as below)
7. once the hocks are cooked, remove them from the liquid and set aside in a warm place
8. pull all of the meat away from the bones
9. reduce the liquid in the pan to ¼ the original volume; strain off and season this sauce with Wildfire Spice to taste
10. boil the bunya nut halves in a minimum of water and then allow them to cool in this water, this will make it easy to get them out of the shells; use almonds if bunya nuts are hard to get and you can boil them or dry roast them as is your preference, either way, chop the nuts coarsely
11. start to cook the rices:
12. add the brown rice and the rice grass to a saucepan which can be fitted with a lid; cover the rice with water so that the water covers the rice by 1½ times as much again as the depth of rice; said in another way; you can measure the 200g of rice and add 300ml of water; note that if you were cooking white rice using this absorption method only 200ml of water would be needed
13. for the rice grass (or Inuit wild rice), follow the above directions as for white rice and use a small saucepan
14. to cook the rices, bring the water to the boil and continue boiling until the water boils down to within the surface of the rice; turn the heat down to a gentle simmer and fit the lid to the saucepan; continue simmering for 10 minutes or until the rice is cooked as indicated by ‘blow hole’ in the surface of the swollen rice; remove from heat once done; place the snow peas ontop of the rice and cover till required to serve.

Styling

Serve the rices in a deep or flat bowl, topped with the braised pork, bunya and snow peas. Dust with Lemon Myrtle.

Email This Post Email This Post

Dining Downunder Cookbook
This Australian recipe of Pork braise with bunya nut and Australian rice grass is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: Lillipilli in the Rocks

Recipe By: Mark McCluskey

Mark McCluskeyThis recipe is a little ahead of its time in that it has an ingredient, Australian rice grass, which is only just entering commercialization stages. It may be a few more years before it is widely available but small amounts are beginning to enter selected gourmet stores. A substitute is the Canadian wild rice harvested and widely marketed as Inuit rice but it is really closer to the nutty dryland rice grasses of Arizona in the USA.

Other recipes from this Episode

Other Episodes

Australian Recipes from Readers

Australian Recipes from Readers

Vic Cherikoff and Benjamin Christie love to receive recipes from all around the world using Australian herbs, spices, meats. Basically anything Australian and the more creative the better. If you can describe the flavours, the aromas and textural impact etc as you found them on eating your dish then it gives a good understanding of the result too.

To have your Australian recipe published here, simply email it together with a large image (at least 1000 pixels wide) to Recipes Email

We’ll publish our choices of the recipes (or all of them if there are not too many) here on the website and acknowledge the chef, of course.

Soups

Desserts

Wattleseed and Chocolate Palmiers

Wattleseed Pear Tart with Wattleseed Custard

Vic Cherikoff

Vic Cherikoff

Many regard Vic Cherikoff as a visionary due to his passion for and commitment to commercializing his selection of over two and a half dozen traditional Aboriginal food and medicinal resources as the basis of an authentic Australian industry.

He has also taken the foods and re-engineered them into more contemporary ingredients (concentrates, encapsulates, extracts, emulsions etc) ideal for the growing list of innovative manufacturers who use them and recognise the value in embracing the newest flavours from the oldest living culture on the planet.

Vic Cherikoff is also the host and Executive Producer of a new concept, television cooking show, called Dining Downunder ™, in which the many unsung heroes of the kitchens in lesser known restaurants around Australia get to showcase their under-promoted offerings. Vic and two celebrity chefs on the show put their own uniquely Australian twist on dishes inspired by the places they visit around the country.

Vic Cherikoff has written two landmark books on Australian foods; The Bushfood Handbook and Uniquely Australian, A Wild Food Cookbook. His newest and most recent book on the TV series, The Dining Downunder™ Cookbook (co-authored and co-produced with Benjamin Christie) continues the spread of his enthusiasm for indigenous foods to gardeners and professional growers, foragers and foodies, cooks and chefs and academics to exporters.

Additionally, through school and trade curricula which he has written, an authentic Australian cuisine is being taught to both qualified and apprentice chefs who are the future of a maturing and globally recognisable Australian cuisine.

He has also coordinated Australian promotions, recently in partnership with Benjamin Christie, in many international hotels in Asia and Europe and continues to use this means to spread the word on our rising food style.

The motivation and untiring commitment behind Cherikoff Food Services is Vic’s vision that both, Australians and other cultures will soon learn to seek out and appreciate those wild and unique flavours which make our unique cuisine modern and distinctive. This has provided continuing opportunities for Aboriginal communities in remote regions with involvement in supply chains, cultural promotions, social benefits and a growing pride in contributing to world food.

Authentic Australian ingredients are the one influence unifying the many food fads of contemporary, multi-cultural Australia and he sees the spread of his ingredients around the world as the natural result of a twenty-first century Spice Trade. Whereas in the past, this trade fuelled the exploration of the planet, thanks to Vic Cherikoff’s efforts, we are now in a position to explore the new and exciting flavours that this ancient continent has to offer the culinary world.

For more information or to contact Vic Cherikoff, visit www.cherikoff.net

Rich Media Advertising

Rich Media Advertising

Rich Media Advertising 1  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.

Rich Media Advertising 2Leaderboard 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

Rich Media Advertising 3Half 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.

Westfield Chatswood Shopping Centre Promotion with Benjamin Christie

Westfield Chatswood Shopping Centre Promotion with Benjamin Christie

Westfield Chatswood Shopping Centre Promotion with Benjamin ChristieA couple of weeks ago the retail marketing department of Westfield Shopping Centres ask if Dining Downunder Chef, Benjamin Christie would do a food promotion with one of their Westfield shopping centres.

So during November, Westfield Chatswood have included Benjamin in their new advertising campaign called Know the New! The campaign is all about the latest fashion, beauty, technology and kitchen homewares which are available at Westfield Chatswood.

As part of this campaign, Westfield Chatswood shoppers have the opportunity to win a night of fine dining with Benjamin at their house. The winner will have Benjamin cooking in their home for them and five guests. He’ll prepare a 3 course authentic Australian dinner using the delicious and interesting indigenous herbs, spices, fruits from the around Australia.

To enter shoppers should simply collect an entry form from the Service Desk located on Levels 3 and 5 at Westfield Chatswood, fill it in and place it inside the competition barrel.

View the Westfield Chatswood Know the New Brochure

Like Westfield Chatswood, if you are interested in having Vic Cherikoff or Benjamin Christie do product endorsement for your products contact us for more information.

Westfield Shopping Center competition with celebrity chef Benjamin Christie

Westfield Shopping Center competition with celebrity chef Benjamin Christie

Westfield Shopping Center competition with celebrity chef Benjamin ChristieYou’ll recall just before Christmas last year Westfield Chatswood ran a competition to have celebrity chef Benjamin Christie cook a Gourmet Dinner Party at your house. See Westfield Chatswood Shopping Centre Food Promotion

Well, last night was the night, and the winner Genieve and her husband Neil enjoyed a 5 course meal with six friends prepared by Benjamin.

The evening kicked off with sweet martini’s who were prepared by one of the guests. After the pre dinner drinks, Benjamin served a menu of

• Bread rolls with Australian native spices and macadamia nut oil
• Creamy prawn, cauliflower and lemon myrtle soup with lobster oil
Wildfire spiced smoked salmon on potato rosti with wild lime mayonnaise
• Lamb loin rolled with spinach served with a bush tomato chutney and Alpine Pepper jus
• Asparagus with paperbark smoke hollandaise
• Kumara mash scented with Australian Fruit Spice
• Apple Crumble with Riberry Confit and ice cream
• Tasmanian cheese plate with Quandong Confit and lavosh

Benjamin would like to thank Westfield Chatswood and their marketing agency who developed this innovative concept of a competition with Dan Clark from Dining Downunder.

If you are interested in holding a similar competition please Email Sales and Marketing

Rebecca Beuth joins Dining Downunder

Rebecca Beuth joins Dining Downunder

Rebecca Beuth joins Dining DownunderRebecca Beuth has recently joined the team at Dining Downunder primarily to support Australian celebrity chefs Benjamin Christie and Vic Cherikoff as their Executive Assistant.

With over 5 years experience as a Personal Assistant within the hospitality industry, prior to her appointment at Dining Downunder, Rebecca had the pleasure of working with Peter Gordon, New Zealand’s highest profile international celebrity chef. As Personal Assistant in the Food & Beverage department at SKYCITY Auckland, she assisted with the opening of signature restaurant dine by Peter Gordon, located within SKYCITY’s new 5-star SKYCITY Grand Hotel. Rebecca says this was a once in a lifetime experience.

Having recently moved to Sydney, Rebecca is looking forward to being part of the Dining Downunder team.

“The opportunity to work with Benjamin and Vic is outstanding and something that fulfills my passion of working within the food and hospitality industry. It is also fantastic opportunity to learn more about Australian cuisine”.

Please contact Rebecca directly for all media, publication, event, promotion and marketing enquiries for Vic Cherikoff and Benjamin Christie.

Vic Cherikoff Nominated for Australian of the Year 2007

Vic Cherikoff Nominated for Australian of the Year 2007

Vic Cherikoff Nominated for Australian of the Year 2007We are very excited to announce that Vic Cherikoff was recently nominated for Australian of the Year Award for 2007.

Each year our nation celebrates the achievement and contribution of eminent Australians through the Australian of the Year awards by profiling leading citizens who are role models for us all. They inspire us through their achievements and challenge us to make our own contribution to creating a better Australia.

Vic was nominated for Australia’s top award in acknowledgement of his pioneering work in the commercialization of indigenous plants, industry building, Australian cuisine development and export facilitation. He was equally stunned and humbled to hear he had been nominated.

The Australian of the Year award programme has acknowledged the contributions of many outstanding Australians and Vic hopes that anyone so motivated will write in or email their support for his nomination to tamara.johnston@australiaday.gov.au

The award ceremony will be on Australia Day, 25th January 2007 on the lawns of Parliament House in Canberra.

For more information on Vic Cherikoff and his unique Australian ingredients please visit www.cherikoff.net

For interview opportunities and press quality images, please contact Rebecca Beuth.