pdpr. magazine Food | Property | Travel | Marketing Summer 2013
Welcome to the third edition of the pdpr magazine - your bi-monthly source of all things food, property and travel; with just a sprinkle of marketing thrown in for good measure. Filled to the brim with news, happenings and insider knowledge from Australia and around the world, pdpr magazine showcases things we’re excited about, things we’re working on and what we’d like to be eating, doing, seeing and visiting. It is that time of year again and we would like to take this opportunity to wish you all a happy and healthy Christmas and a wonderful New Year... We hope you enjoy this edition of the magazine, as we introduce a great new concept in practical, luxury living, we take you on a picturesque journey of Cambodia and also give a little insight into what’s happening a little closer to home... Enjoy!
Briana + Annika
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On the Couch with Hayley Wilson...
Event Sales & Wedding Coordinator at Long Pocket Weddings & Events
Tell us a little more about your events journey? After graduating with a diploma of event management, I started work at Long Pocket Weddings & Events as a casual food and beverage attendant working on corporate seminars during the day and weddings/events on weekends. Being passionate about the events industry, my love for working in this industry grew. I then moved into the role of Functions Supervisor, before being promoted to my current role of Event Sales & Wedding Coordinator. What made you decide to start a career in events? Growing up I was always the first to plan exciting functions for family and friends. I first decided to start my career in events after partaking in work experience and being involved in planning charity events. I knew this was the my perfect job after planning my first event for the general public. The buzz I got from seeing how pleased and excited guests were drove my passion. What is your favourite aspect of your job? I love all aspects of my job, however my favourite aspect is organising weddings. Upon meeting with the bride and liaising with her throughout the planning stages of her wedding then seeing her dream wedding come together on the day.
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Celebrations at the Port Office Marquee with the team at Styled Events!
What’s On In brisbane
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The Gasworks retail, dining and entertainment precinct has recently opened in the heart of Newstead and offers a 3000sqm outdoor, European piazza as well as myriad cafes, eateries, bars and all modern conveniences...
The humble hot dog has never looked so good. G-Dogzz is a modern ‘gourmet’ take on the traditional. Located in trendy Fortitude Valley, the venue comes complete with bar and space for private events...
welcome to our new clients...
Kenmore Plaza Op t o m e t r y
Coming soon in 2014 Architecturally designed by HIA winning Project Designs Architects, these residential pavilions offer today’s lifestyle and tomorrow’s needs in one, prestige designer solution. European-inspired, they not only offer secure independent living for the next generation of retirement, but can also be utilised alongside an already estblished home as a studio escape, artist’s retreat or pool house. (Find out more 0422 239 416)
Combining todayâ€™s lifestyle and tomorrows needs in one, these independent living pavilions offer a prestige designer solution for multigenerational living...
The life and style you enjoy today, re-imagined to suit your needs of tomorrow...
CAMBODIA 12.7333째 N, 105.6667째 E
While many remain wary about the integration of digital marketing strategies into the luxury goods sector, none can argue with the successful investment Burberry has made in front-end branding opportunities and online retail strategies inorder to drive sustained, profitable growth and enduring customer engagement. Indeed, the brand has now achieved market dominance with an estimated $3.6b revenue in 2012. Their recent digital campaigns, created to engage the consumer and spread awareness, include the launch of ‘Burberry Kisses’ in partnership with Google, which allowed users to capture and send their kiss online to anyone, worldwide; the availability of digital 1-2-1 strategies where customers and sales associates shared visual wardrobes, and; the use of the lastest technology by filming the recent Spring/Summer 2014 women’s runway show using Apple iPhone 5s. As consumers’ shift more spending online, Burberry continues to deliver a unique customer experience by humanising technology and interacting with the digital consumer in a more personalised way. After being in business since 1856, whether you are a fan of the digital age or not, the brand’s strategy has certainly been a vital element in its relevance amongst today’s society.
With over 500 stores in 50 countries, the Burberry brand continues to enjoy worldwide prominence. The fashion house credits its digital strategy as being the fundamental element of its success...
Rocky Road 250 grams dark chocolate 150 grams milk chocolate 175 grams soft butter 4 tablespoons golden syrup 200 grams amaretti biscuits
150 grams brazil nuts (shelled) 150 grams red glace cherries 125 grams mini marshmallows 1 tablespoon icing sugar
1. Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavybased pan to melt with the butter and syrup over a gentle heat. 2. Put the biscuits into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble. 3. Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble. 4. Take the pan off the heat, and add the crushed biscuits and nuts, whole glacĂŠ cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate. 5. Tip into a foil tray (236mm x 296mm), smoothing the top as best you can, although it will look bumpy. 6. Refrigerate until firm enough to cut, which will take about 1 1/2â€“2 hours. Then take the set block of rocky road out of the foil tray ready to cut. 7. Push the icing sugar through a small sieve to dust the top of the Rocky Road. 8. With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares.
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Published on Dec 10, 2013