Taking client relations to a new and incredibly tasty level, Brisbane’s Hit105 has shone the spotlight on local farmers and flavour-makers over lockdown.
Example A: Take two nationally acclaimed chefs, add local produce from the Scenic Rim Farm Box and beam an exclusive cooking class direct to the homes of agency clients. The result: win win.
Example B: Take a local Brisbane gnocchi legend, share their recipe, create an audio how-to and invite agency clients to a completely unique Fake Away culinary experience. Same result.
SCA Brisbane Head of Sales, Hamish Rose, said, “This is the recipe cooked up by Brisbane’s Hit105 to give our agency clients authentic food experiences using hyper-local produce, starring chefs known for their championing of the ‘eat local’ mantra, a recently launched farm-to-front-gate business in South East Queensland and a gnocchi business that creates line-ups the envy of the city.
“The program was a creative twist for us, allowing extended engagement with clients during lockdown, while celebrating the ‘Shop Local’ campaign that’s taken over our stations across the network.”
Hit105 partnered with the Scenic Rim region to host two virtual cooking classes called Quarantine Cuisine. The experience starred regional Ambassador Chefs, both multi-award winning and nationally acclaimed flavour makers Richard Ousby of The Overflow Estate 1895 near Boonah and former Executive Chef at Stokehouse, and Josh Lopez of The Wolfe, in Brisbane.
The chefs created their own recipes featuring local produce and guided clients through the cooking class live. Ingredients were delivered to each client via the Scenic Rim Farm Box and paired with local wines.
In another flavour-filled first, Hit105 also partnered with legendary local gnocchi gurus Gnocchi Gnocchi Brothers to create an exclusive audio cooking session, using a recipe from their highly-protected flavour stable.
Called Fake Away, the experience included gathering the ingredients from Gnocchi Gnocchi Brothers, then receiving a written and audio recipe, with added extras to ensure the cooking and dining experience at home was special.
“The feedback was fantastic. It proved that celebrating local food and flavour-makers is so important, and it’s an initiative that we will continue after lockdown,” said Rose.
And just in case your mouth isn’t already watering, here is the menu
JOSH LOPEZ: Quarantine Cuisine
Salt Bush Towri Cheese with rhubarb, macadamia, lavender
RICHARD OUSBY: Quarantine Cuisine
Roasted 500gm tomahawk steak (rib on bone), brushed with brown butter & fish sauce, Potato Gnocchi, honey fried pecans, carrot dressing
Featuring: Freshly dug Canungra sebago potatoes from Dale Mahony, Bromelton House Pecans, Hilly Ridge Honey, The Butcher Co Flat Iron Steak, Kalfresh Carrots, Tommerup’s Butter and Riverdale
Herbs Rosemary, parsley & chives.
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