‘Better Beef By Design: Meat, Craft, Science, Brands’

‘Better Beef By Design: Meat, Craft, Science, Brands’

Food and design experts will get to try their hand as a Silver Fern Farms’ Master Grader at the first International Food Design Experience, Conference and Studio in Dunedin tomorrow.

Workshop participants will grade prime beef using the science-backed Silver Fern Farms Eating Quality System. Award-winning chef Michael Coughlin, of Dunedin restaurant Pier 24, will also conduct a cooking masterclass using Silver Fern Farms’ Premier Selection Reserve beef.

Silver Fern Farms General Manager Marketing, Sharon Angus will discuss the Silver Fern Farms’ Plate to Pasture Market Focused strategy and brand story.

“This is a great opportunity to explore and practice the latest food design techniques with international experts,” Sharon Angus says.

“We have a focus on craft in foodservice to create inspirational food and we use insights from chefs and consumers, leading science and great design to do that. This conference is a great place to show what we are doing and to learn from other experts from around the world.”

The International Food Design Experience, Conference and Studio is a three day forum for chefs, designers and food lovers from New Zealand being run by Otago Polytechnic’s Food Design Institute.

WHAT: ‘Better Beef By Design: Meat Craft, Science, Brands’ product design and quality workshop with Silver Fern Farms

WHO: Chef, Michael Coughlin (Pier 24) and Silver Fern Farms General Manager Marketing, Sharon Angus

WHEN: 10.30am – 12.00pm, Thursday 3 July 2014

WHERE: Food Design Conference, Sargood Centre Otago Polytechnic, Forth St, Dunedin

MORE INFO: International Food Design Experience, www.fooddesign.org.nz

ENDS

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