CASE STUDY: CUISINE GOOD FOOD AWARDS & VITTORIA COFFEE

Vittoria Coffee

FUTURE OF BUSINESS

RESULTS

A fully integrated, three stage

campaign that would make Vittoria Coffee synonymous with

the Cuisine NZ Good Food Awards.

“This year’s Cuisine NZ Good Food Awards surpassed all other years and, in fact, was better than Melbourne’s

Good Food Awards.”

It was a unique opportunity for Vittoria to show its support for the

New Zealand hospitality industry and resulted in amazing feedback from

finalists and winners.

WHAT THE CLIENT SAID

FUTURE OF BUSINESS

The ChallengeTo demonstrate the value and relevance of Vittoria’s brand in the New Zealand market while not disconnecting the brand too far from its Australian roots.

Our idea A fully integrated, three stage campaign that would make Vittoria Coffee synonymous with the Cuisine NZ Good Food Awards. In the first stage we included Vittoria in the marketing, PR and editorial communications, in the second we created a full brand experience as part of the awards and the final stage tied the campaign together with a wrap up in the November issue of Cuisine magazine.

What we didVittoria was integrated throughout the launch of the awards, using a series of editorial pieces in Cuisine to talk about Vittoria’s success as a driving force behind the Cuisine NZ Good Food Awards for the past five years. The editorial was partnered with a print and digital advertising campaign and social media activation, which included a giveaway of ten Vittoria Coffee machines.

We revamped and rebranded the Cuisine NZ Good Food Awards (including a new event logo) to integrate the awards with Vittoria’s branding. The use of black and gold added prestige to the awards while reinforcing the prestige and luxury feel of Vittoria Coffee.

We expanded the awards night from a cocktail night for 150 people to a formal sit down dinner for 400, widening the exclusivity of the awards to more of hospitality’s decision makers - Vittoria’s target market. The expansion allowed us to increase brand reputation through word of mouth and create a meaningful connection between the highly valuable guests and Vittoria Coffee.

A key element was enabling Vittoria to congratulate the 83 finalists via a special finalist pack that included Vittoria products.

On event day staff wore Vittoria branding and Vittoria pop-up bars served Vittoria-tini cocktails and coffee throughout the night.

The insight

As an Australian brand sponsoring New Zealand’s only national restaurant awards, Vittoria demonstrated its support for the NZ hospitality industry and in doing so strengthened its relationships with NZ’s best chefs. Aligning itself with industry movers and shakers and capitalising on a high end brand association built credibility and confidence with consumers.

The results

The awards night provided a prestigious platform for Vittoria to speak to the majority of New Zealand’s top chefs and restaurateurs. It was a unique opportunity for Vittoria to show its support for the New Zealand hospitality industry and resulted in amazing feedback from finalists and winners. The integrated and planned approach delivered ongoing brand awareness and engagement opportunities across a prolonged period.

What the client saidVittoria Coffee CEO Les Schirato presented the Vittoria Coffee Chef of the Year award and co-presented the Cuisine Restaurant of the Year award and said, “This year’s Cuisine NZ Good Food Awards surpassed all other years and, in fact, was better than Melbourne’s Good Food Awards.”

CASE STUDY: CUISINE GOOD FOOD AWARDS & VITTORIA COFFEE

CUISIN

E GO

OD

FOO

D AW

ARD

S ●

UM

AM

I RECIPES ●

SPRING

SALA

DS &

PASTA

●

SID SA

HR

AWAT STYLES TH

E COV

ER

● CH

ARD

ON

NAY

●

WA

IRA

RA

PA SEPTEMBER 2016 ISSU

E 178

* includes gst

DISCOVER UMAMI | GUTSY SPRING SALADS | BOOZY DESSERTS | GLOBAL BRUNCH | DIY RICOTTA

FOR THE LOVE OF NEW ZEALAND FOOD

OUR PEOPLEOUR STORIES

OUR FOOD

WHAT’S YOUR FLAVOUR? SPRING / NEW SEASON / NEW TASTES / NEW LOOK

Negroni cocktail jelly Middle Eastern green fritter Chocolate avocado mousse

Roasted feta with quinoa Porcini & potato frittata

THE FIVE TASTES ISSUE 178 SEPTEMBER 2016

NZ $10.90* AUST $10.90*

THE WINNERSCUISINE

GOOD FOOD AWARDS 2016

CU178_NZ COVER.indd 112 28/07/2016 6:51:55 p.m.

THE CHOICE OFAWARD WINNING RESTAURANTS

Presenting partner of theCuisine Good Food Guide 2016 Auckland Office162 Gra�on Rd, Gra�onP: 09 984 5675

www.vittoriacoffee.com

CUISINE GOOD FOOD AWARDS 2016Congratulations to the award winning restaurantsthat choose to serve Vittoria Coffee.

CHEF OF THE YEARSid Sahrawat, Sidart & Cassia

MeredithsThe Grove

BaduzziCassiaVictoria Street Bistro

Palate

VIT1009 - NZ_CUISINE_GUIDE_2016_FA2.indd 1 27/07/2016 11:09 AM

GOOD FOOD AWARDS 2016THE

WINNERSCuisine Restaurant of the year

THE FRENCH CAFÉ

Vittoria Coffee Chef of the Year SID SAHRAWAT,

SIDART & CASSIA Runner-up MICHAEL MEREDITH,

MEREDITHS

Sanpellegrino Best Metropolitan Restaurant

THE FRENCH CAFÉ Runner-up PESCATORE

Neat Meat Best New Metropolitan Restaurant

PHIL’S KITCHEN Runner-up FIELD & GREEN

Stuff.co.nz Best Regional Restaurant

PACIFICA Runner-up VICTORIA

STREET BISTRO

Neighbourly Best New Regional Restaurant

BISTRONOMY

Monteith’s Best Specialist Restaurant

COCORO Runner-up CASSIA

Kenwood Restaurant Personality of the Year

SARAH BULLOCK, THE LARDER

Ora King Salmon Innovation AwardTOM HISHON,

ORPHANS KITCHEN

Whitestone Cheese Best Winery Restaurant

PEGASUS BAY Runner-up AMISFIELD

Negociants New Zealand Best Wine Experience

APERO

Opawa Wine Best Drinks ListCHARLEY NOBLE

Smoked venison, juniper, blackcurrant, walnut, beetroot, The French Café

JASO

N C

REAG

HAN

CU178_GFG pages.indd 37 28/07/2016 6:28:33 p.m.

VIT TO RIA CO FFEE CH EF OF TH E YE AR SID SAHRAWAT, SIDART18.5/20 CASSIA 16/20

THIS YEAR, SID Sahrawat (above right) has achieved what few others have managed: presiding over and maintaining the standards of a three-hat restaurant while bringing a second into the two-hat limelight.

At Sidart, Sahrawat has truly mastered the degustation art form. The food is textural, always perfectly seasoned and ever more playful, ensuring an expertly modulated and harmonious � ow to the meal, each beautifully presented plate suggesting the promise of the next.

“Sahrawat’s layering of � avours and textures will take you on a journey that will both challenge and excite your palate,” says Cuisine editor Kelli Brett.

A dish of crab, sweetcorn, verjus and calamari sums up this journey, delivering sharpness and acidity alongside sweetness and salt, so� ness alongside crispness – all underlined by seriously good technique, and a subtlety that belies its complexity.

At Cassia, meanwhile, Sahrawat’s knack of pushing culinary boundaries comes into play again as he takes � avours from a number of Indian regions to deliver contemporary, interesting dishes. His technical skill is indisputable, his creativity boundless and his success well deserved. SIDART Three Lamps Plaza, 283 Ponsonby Rd, Ponsonby, Aucklandph: 09-360 2122, sidart.co.nzLunch Fri, dinner Tues-Sat; degustation menus $50-$170CASSIA 5 Fort Lane, City, Aucklandph: 09-379 9702, cassiarestaurant.co.nzLunch Wed-Fri, dinner Tues-Sat; mains $28-$50

RU N N ER-U P VIT TORIA CO FFEE CH EF OF TH E YE AR

MICHAEL MEREDITH, MEREDITHS 18/20

MICHAEL MEREDITH’S eponymous restaurant continues to go from strength to strength. In his stunning degustations of � ve, eight and nine courses, the artful progression of each

perfectly considered plate is hugely impressive. Salmon comes with a delicate sheet of compressed apple, o� set by a feijoa and wasabi puree that zings o� the plate. Thin rolls of ox tongue hold celeriac puree, and sit in a wonderfully savoury bacon broth.

His food is playful, too: a perfectly balanced bitter-sweet cylinder of thin, dark chocolate cracks open to reveal a goat’s cheese mousse in a manner reminiscent of tucking into a good old-fashioned Eskimo pie.

Meredith has a strong social conscience and his endeavours on this front are commendable. Each Tuesday is dine by donation at Merediths, with proceeds going to a di� erent charity on a rotating basis. Meredith’s Eat My Lunch initiative, meanwhile, which provides free lunches to New Zealand children in need, has now been running for more than a year and recently celebrated the 200,000-lunch mark. It is these endeavours that make dining at Merediths feel all the more rewarding.365 Dominion Rd, Mt Eden, Aucklandph: 09-623 3140, merediths.co.nzLunch Friday, dinner Tues-Sat; degustation menus $80-$140

SPONSORED BY VITTORIA COFFEE

CHEF OF THE

YEARWINNER

G O O D F O O D A W A R D S

Scampi & paua with macadamia & soy, Sidart

40 C U I S I N E

CU178_GFG pages.indd 40 28/07/2016 6:29:29 p.m.