The PRWIRE Press Releases https:// 2017-07-20T05:24:37Z Shark Shield technology used at J-Bay to protect contestants 2017-07-20T05:24:37Z shark-shield-technology-used-at-j-bay-to-protect-contestants The world’s only scientifically proven and independently tested electrical shark deterrent technology is currently being used at the World Surfing League Championships in Jeffreys Bay. Shark Shield’s FREEDOM+ Surf units have been placed on the jet skis of officials to protect water photographers and contestants at J-Bay, including Mick Fanning. Lindsay Lyon, Shark Shield’s CEO says, “More and more event organisers are contacting us to purchase our new Shark Shield FREEDOM+ Surf units to prevent unwanted shark encounters at their competitions and we have a significantly better wide area solution in development.” Shark Shield is currently seeking investors to fund the commercialization of their new Ocean Guardian product, a long range shark deterrent. Powered by Shark Shield technology, the world first Ocean Guardian has the potential to provide a complete beach barrier, protecting surfers and swimmers alike. Based on 20 years of research the Ocean Guardian utilises a patented Metamaterial Electromagnetic Transducer, with expectations of repelling sharks within a 100-meter diameter of each unit installed. “We have the technology ready to go, it’s now funding the commercialization through investors or government orders. Our Ocean Guardian product has the ability to replace shark nets and drum lines around the world, stop culling, protect both humans and marine life while giving beachgoers the confidence to get back in the water,” said Lindsay. Shark Shield is seeking a $1M in investment capital to complete the commercialization of the Ocean Guardian, which will also be targeted at the global luxury yacht market, and will be partnering with independent scientists to further validate the company's own extensive testing. “We’ll be presenting to the senate enquiry into shark mitigation and deterrents an update next week on our progress with the hope that the government will come on board to support another world first from Shark Shield,” said Lindsay. For further information go to: Styling The Heart Of The Home 2017-07-19T01:09:18Z styling-the-heart-of-the-home Media Release - 19 July 2017 The kitchen has long been considered the heart of the home by owners and designers alike. Whether you’re a chef or not, it’s the most important room of any home for practical reasons. This includes our human need to be nourished, no matter what age or social status, as well as our desire to socialise, entertain and congregate. Justine Wilson, Director and Principal Stylist at Vault Interiors, says, “Visually, kitchens are the stand-out showcase feature and talking point of the home. Especially in open plan interiors, this has been a resilient design trend over the last few decades. It’s usually the most expensive room to renovate, but the kitchen has the strongest impact on potential buyers when selling your home, truly elevating the value of the existing dwelling.” Justine shares her top kitchen styling tips: 1. Overall Style The overall tone of the home how you like to cook and entertain ultimately determines whether your cabinetry should have lots of detailing and handles, or if the look should be sleeker, handless and streamlined. If you are a creative cook, maybe a freestanding island isn’t for you as it’s harder to conceal cooking mess! Perhaps a bar height counter will work better. If you don’t cook much, you can afford to have higher maintenance (but timeless) materials such as marble counter tops. 2. Bench Tops Engineered stone and marble work well in both modern or classic look kitchens. Timber can be an affordable option and looks great in industrial or rustic style kitchens. Natural stone is stunning but can be expensive and probably not ideal for a bustling family kitchen. Stainless steel bench tops in a variety of textures is predicted to make a come back, along with tiled counter tops reminiscent of country houses with a modern twist. 3. Added Functionality Consider extending your kitchen to your alfresco area by including a servery window. You can even get the look by continuing the counter material externally so it’s visually cohesive. This is a perfect idea for entertaining and helps create an outdoor room. Consider also adding study nook to the end of the kitchen cupboard or next to the pantry joinery – or if you have the space, creating a butlers kitchen will also provide added function and storage. 4. Contrasting Palette Stick with more neutral and earthy tones for counter tops and combine with deeper cabinetry colours or tones to create a dramatic visual contrast. You can always change out cabinetry doors in the future easily enough, however, under mount sinks and integrated appliances can make it more costly and difficult. Think interesting hardware, bronze, brass and metal! 5. Accents Remember that colour accents and personality can be introduced through funky appliances like Smeg fridges, kitchen aid mixers and Delongi kettles and toasters, as well as feature pendant lights and accessories. For further information, images or to speak with Justine, please contact 360 PR: Rachel King – 02 9571 4448 – 0423 833 814 – Gold Coast's Youngest AGFG “Chef's Hat” Winner Celebrates First Year At The Helm 2017-07-18T04:26:24Z gold-coast-s-youngest-agfg-chef-s-hat-winner-celebrates-first-year-at-the-helm The youngest recipient of a coveted Australian Good Food Guide (AGFC) “Chef's Hat” on the Gold Coast for 2017 is celebrating one year at the helm of Broadbeach hot spot, Nero Dining. Jayden ‘JD’ Barker, 22, established Nero Dining with his father, Andrew after cutting his teeth at some of the Gold Coast's best restaurants, and gaining the confidence needed to take the plunge to build a brand of his own in the tough Gold Coast restaurant scene. Not only was Jayden the youngest to be awarded one of only 13 AGFG “Chef's Hats” to Gold Coast restaurants for 2017, but he achieved this after only five short months of operation (he was only 21 years old at the time). The intimate Italian/Spanish influence “share-plate” eatery has also maintained a consistent five-star ranking on Trip Advisor since opening. “I’m really proud of what we have achieved in such a short time”, said Jayden. “Probably the most satisfying achievement for our team is the return of our regular locals. We strive to talk with our local clients, listen and deliver what they are after. “95 per cent of locals who have dined at Nero have returned, and to us, that is the best indication that we are on the right track.” With a heavy emphasis on encouraging return visits from locals, Nero Dining prides itself on creating an ever-changing menu heroing fresh produce - something the locals love. “We have successfully delivered more than 50 new dishes during the last 12 months,” said Jayden. Another aspect that locals love is the fact Nero Dining is set away from the hustle and bustle in Broadbeach Waters. Nero’s intimate setting allows the team to engage personally with all guests taking them through a newly-created unique wines menu including the new “Wine Wall” which features four of their unique collection each week. “We have the same team who truly believe what we believe, and I think our guests experience that. We just love what we do, and I believe that genuinely comes across,” said Jayden. The team is currently working on its next series of special degustation nights for 2017. “The competition on the Gold Coast is growing every month but I think we have something really unique and we will continue to work hard to deliver a memorable experience for our guests.” Nero Dining. 3/1 Sunshine Boulevard Broadbeach Waters Open Tuesday through Saturday’s from 6pm. Functions available 7 days and nights. -ends- Media enquiries: Joanne Rahn Director zanthii communications Phone: 0402 148 334 Email: Facebook: THE HOUSE OF WINE AND FOOD SAYS BON APPETIT DURING BASTILLE FESTIVAL 2017-07-12T02:32:09Z the-house-of-wine-and-food-says-bon-appetit-during-bastille-festival Timed to coincide with the French national day, Bastille Day, on July 14, the festival runs from July 12 to 16 and celebrates a time in French history that revolutionised the way the French from all walks of life came to access and appreciate good food.   “While a sociologist or historian may focus on the nobler outcomes of the French Revolution, I like to think it is well worth celebrating the great gastronomic outcomes, and that is what we will be doing during our Bastille week,” The House of Wine and Food owner Alan Giles said.   At the time of the Revolution, goods that entered Paris were subject to numerous taxes, including those on wine and food, particularly grain, he said.   “The cost of wine and bread was at least triple what it should have reasonably been. It had been a harsh winter, people were unhappy, and wine and bread was almost beyond their reach.”  The Revolution changed all that.   “Many things changed in France because of the Revolution, but from a perspective of food and wine lovers it was all benefit. Many of the talented chefs that had worked in aristocratic households eventually started their own restaurants and these new eating houses were the birthplaces of much of the great cuisine that has existed since that time.”   The House of Wine and Food Bastille Festival features an array of French-themed activities including: a Parisian High Tea with pastries from Agathe Patisserie, South Melbourne Market; Wednesday, Thursday, and Friday from 2pm to 4pm. The $55 cost includes a glass of champagne.   Cheese appreciation and tastings featuring cheeses from across France - Wednesday, Thursday, Friday, Saturday and Sunday, 6pm to 7:30pm – tastings cost $25, but the fee will be waived if patrons stay to dine.   And food specials and wine tastings including; Wednesday July 12: Lunch and Dinner specials will celebrate the Champagne regions of France and the Loire Valley, with Champagne and wine tasting from the Loire Valley.   Thursday July 13: Lunch and Dinner specials will celebrate the Beaujolais region and mussel dishes to accompany a beer tasting of France’s national beer, Kronenbourg and Beaujolais wine tasting featuring the Crus of Beaujolais.   Friday July 14: Lunch and Dinner set-menu special to celebrate Bastille Day, costs $80 per person for three courses. The dinner wine-tasting from 6pm to 7:30pm will journey through some of France’s famous vineyards from Burgundy Bordeaux and Sauternes and will be co-hosted by Alan Giles and winemaker David Lloyd from Victoria’s Eldridge Estate (Mornington Peninsula).     Saturday July 15: Dinner will celebrate food from the Alsace region with wine tasting from this fabulous region of France from 6pm to 7:30pm.  Sunday July 16: Lunch and Dinner specials will celebrate food from Provence, including The House of Wine and Food’s famous seafood bouillabaisse and a Provence wine tasting.   The restaurant’s main menu will be available throughout the week along with a daily special from one of the French regions. Wine tastings will be held between 6pm and 7:30pm Wednesday to Sunday in the front bar and will feature a brief presentation on each of four or five wines. The tasting costs $25, but the fee will be waived if patrons stay to dine.   The House of Wine and Food is open Wednesday to Sunday from noon until late. It is closed for lunch on Saturdays, except by arrangement. For bookings call (03) 9676 2004 and for additional information on Bastille Festival events see or and Australian beef producer, Jack's Creek win World's Best Fillet Steak Award at World Steak Challenge! 2017-07-05T01:41:20Z australian-beef-producer-jack-s-creek-win-world-s-best-fillet-steak-award-at-world-steak-challenge Jack’s Creek win World’s Best Fillet Steak Award at World Steak Challenge 2017! Family-run Australian beef producer, Jack’s Creek has won the World's Best Fillet Steak producer accolade at the World Steak Challenge in London last night; the third time in a row that the producer has been the recipient of a top award at the competition. The competition was bigger and tougher than ever with 17 countries and over 100 entries from the world’s top beef producers. The Jack's Creek winning steak came from a Wagyu F2+ 450-day grain fed Fillet. Jack’s Creek also won a Gold medal for its Wagyu F2+ 450-day grain fed Striploin and a Silver Medal for its Wagyu F2+ 450-day grain fed Rib Eye. Patrick Warmoll, managing director of Jack's Creek commented, “I am delighted with the outcome this year. We spent a considerable amount of time selecting our entries alongside our German distributor, Albers Food, who this year came to our farm in Tamworth, Australia to assist in the selection process for our Wagyu entries. With added categories, their input was very valuable!” “A third consecutive set of Gold and Silver medals, as well as the World’s Best Fillet Steak award confirms that we are producing a consistent, high quality product and I am very proud of the business we have created. As I always say, this is as much a win for Australia as it is for us.” Chair of judges Marco Peerdeman said, “We focused on how the steaks taste, taking into account their tenderness. Those that got it right jumped out at you. The steaks were definitely high this year! It’s interesting for us with the different categories as different cuts have different qualities so we had to take that into account.” Rod Addy, editor of GlobalMeatNews, said: “The sheer range and quality of entries this year is a testament to the hard work put in by producers across the globe. This year’s Challenge has attracted a record number of entries, reflecting the pride producers take in their products and the eagerness to win an accolade, which will propel their business and their brand.” Jack’s Creek’s award-winning beef can be found in many of Australia’s top restaurants including, ARIA, BLACK Bar & Grill, Catalina, LuMi Bar and Dining and many more. ARIA restaurant Head Chef Ben Turner commented that, “Jack’s Creek beef is always a consistent and tasty product” and BLACK Bar & Grill Executive Chef, Dany Karam said, “When I heard the prized sirloin from Jack’s Creek was named the World’s Best Steak, I knew I had to have it. We smoke it over our signature cherry wood ash before cooking it on the iron bark grill and serving it medium to bring out the tender flavour and succulent texture. Our customers absolutely love it.” For more information on Jack’s Creek, interviews with Patrick Warmoll and images, please contact Annabel Carroll at Polkadot PR 02 9281 4190 / About Jack’s Creek Jack’s Creek is still regarded as a relative newcomer in the world of specialist beef after launching in 2000. However, in 1947 the Warmoll Family began farming in Breeza and the company’s links to fine food dates back to 1852, when the Warmoll Family emigrated from Ireland before opening butcher’s shops in the Victorian and NSW gold fields. The company is family run by co-founders and brothers, Philip and David Warmoll and sons Patrick Warmoll, MD and Robert Warmoll. Jack’s Creek is at the forefront of Australian premium beef production – processing and marketing grain fed Wagyu and Black Angus, which it ships to more than 20 destinations around the world including Japan, Saudi Arabia, China and the Germany. Gold Coast Café tackles War on Waste with massive incentive to buy a re-usable cup 2017-07-03T06:47:43Z -226 Owners Ben and Patty Glennon from newly opened Burleigh café: JOY Organic Coffee Roasters, saw the viral documentary ABC’s War on Waste, and were as shocked and disgusted as the rest of Australia was.  The eye-opening documentary highlights the incredible waste that takeaway coffee cups create annually in Australia – over 1 billion cups end up in landfill every year (7:30, ABC), and that number is climbing.   They wanted to do something BIG to actually make an impact and educate their customers on how easy it is to use a re-usable cup every time they visit their local café.  So, they teamed up with Australian company JOCO Cups to create an offer that made the decision to buy a re-usable cup a no-brainer.   When they set up the Burleigh Heads café in late March this year, Ben and Patty made environmentally conscious decisions to use recyclable, compostable takeaway cups, but they know they have an uphill battle when it comes to café waste. “Even though our cups cost almost double that of conventional takeaway cups, we committed to using biodegradable, compostable BioPak cups straight from the get-go.  We know, though, that they’re only a tiny part of the solution”, Patty says.  “Our cups are made with bio-plastic [made from plants, not oil] and fully dissolve during the recycling process, but Gold Coast council is one of many councils that still don’t recycle takeaway cups (they do, however, recycle the lids).  We decided to do something huge to incentivise people to buy a re-usable cup”.   Ben thought of a plan to make buying a reusable cup a no-brainer: “Why not give everyone SIX free coffees with every cup purchased?  That way, the cup is essentially free”?  JOY teamed up with Australian company JOCO Cups to make the deal possible.  Ben pitched the idea to JOCO and they were on board, straight away.  Ben got ready to tell his customers: “Buy a 12oz coffee cup for $30 and you get six free coffees, buy an 8oz cup for $25 and you get six free coffees – no brainer”.   The couple noticed that the War on Waste documentary created a lot of buzz about tackling everyday waste – their customers are starting to bring in re-usable cups more and more.  “We’re really lucky to be surrounded by some amazing businesses”, says Ben. “We have locals coming in with their own mugs from their offices all the time. We’re known to clap customers in when they bring their own mug – it’s a bit embarrassing, but we all have a good laugh”!  This latest promotion was a way to up the ante and really get serious about reducing cafe waste. Esstudio Galleria turns 5! 2017-07-03T05:10:15Z esstudio-galleria-turns-5 Five years ago dynamic duo Aleks Abadia and Jacqui Arnold, opened the doors to Chippendale’s first hair and beauty salon - Esstudio Galleria. To celebrate the team has unveiled their upgraded Chippendale salon and announced the upcoming launch of their new colour and beauty bar located in Parramatta, due for completion in July. The salon upgrade includes: A secluded basin area: Featuring lie flat massage beds for the ultimate comfort encased in a rose gold curtained off space, dimmed for a super relaxing experience. The round table has doubled: There are now two round tables in the main area growing our styling and colour zone from eight workstations to 18. Dedicated barber zone: The signature denim barber chairs have now been given their own zone and expanded from two to three chairs covered in Aleks’s signature denims. Soundproofing: The treatment rooms have been fitted out with theatrical soundproofing to ensure clients feel they have escaped from the hustle and bustle and truly relax and enjoy their treatment without interruption. State of the art lighting system: The responsive lighting system activates based on the movement in each space. This ensures optimal lighting to produce the high standard results the team has become known to deliver. A move to be a sustainable salon: Esstudio Galleria has become a member of Sustainable Salons Australia. They have introduced new measures to recycle 95% of salon waste and use eco-friendly brands including Pureology. Pony tails for kids with leukemia: Also a part of the Sustainable Salons Australia initiative. The hair team at Esstudio now offers clients opting for the chop the opportunity to donate their hair to make wigs for kids suffering from cancer. Esstudio Galleria is located at 5 Queen St, Chippendale. Appointments can be made at or P: 02 9698 1135. New 1000 Hour Root Cover Up 2017-06-27T01:00:25Z new-1000-hour-root-cover-up Now you can say goodbye to dark regrowth and pesky grey hairs, with another quick and easy solution… 1000 Hour is excited to announce the launch of their new brush-on tinted powder for hair, 1000 Hour Root Cover-Up. Tegan Martin, 1000 Hour ambassador, recent contestant on ‘I’m a Celebrity Get Me Out of Here’ and qualified hairdresser, says that 1000 Hour Root Cover-Up “is the perfect hair product to use, between salon visits”. With today’s busy lifestyle, visits to the hair salon are becoming less frequent. Not by choice. 1000 Hour Root Cover-Up can offer a quick, affordable and effective solution, to re-growth, between visits. 1000 Hour Root Cover-Up is the latest hair essential. Quick and easy to use, the powder conceals and camouflages regrowth and grey hairs, instantly, allowing extended time between hair colouring, and minimising any unwarranted stress, from those dreaded, emerging grey hairs. The powder palette comes with an applicator brush, for buildable colour, ensuring natural and even coverage, and a no mess solution. “You’ll look fresh out of the salon, in an instant” adds Tegan. 1000 Hour Root Cover-Up is free from waxes and dyes, and formulated with reflective pigments that adhere to the hair, without leaving it sticky, oily or dry. 1000 Hour Root Cover-Up is water resistant and easily washes out with shampoo. Each pack contains 60 applications and is available in four beautiful shades: black, dark brown, medium brown and light brown/blonde. 1000 Hour Root Cover-Up is available now for a RRP of $14.99 at Priceline and online at Winter Window Appeal - How to create an inviting home in the cooler months 2017-06-21T04:29:04Z winter-window-appeal-how-to-create-an-inviting-home-in-the-cooler-months As winter truly kicks in and the market cools, Cameron Nicholls from Nicholls & Co Estate Agents in Abbotsford shares his tips on how to make a home inviting and warm. “With clearance rates dropping and stock availability at an all time low. Many properties owners tend to fear a winter sale campaign. However, we believe it’s a great opportunity to present new listings in a competitive buyer market,” said Cameron. Cameron’s top five tips for enticing potential buyers in the winter market are all focused around the street front windows. His tips include: Bring the outside in: Place indoor plants near the window so when I buyer drives past or looks in the greenery is visible. Double glaze windows: This is a must for insulation and creating a cosy home even on the coldest winter day. Install curtains: Even if they are just for show, the long draping lines of curtains can create a sense of warmth. Invest in a lamp: This can either be a floor lamp or place on a table near the front windows. Make sure you use a soft glow light bulb though. Rugs and throws: Position a throw over the side corner of the lounge and place a rug under the coffee table to give that homely feel. About Nicholls & Co Nicholls & Co is a boutique modern agency focused on the person first and foremost and then the property. They do not work with clients, they work with people. Through personal attention and connecting with people on a deeper level they are able to comprehensively understand how best to deliver the results desired. Anthony Walsh joins Shark Shield as a Brand Ambassador 2017-06-20T23:14:54Z anthony-walsh-joins-shark-shield-as-a-brand-ambassador Anthony Walsh joins Shark Shield as a Brand Ambassador The world’s only scientifically proven and independently tested electrical shark deterrent Media Release - June 2017 Professional surfer, a regular at Pipeline, drone enthusiast and one of the world’s biggest GoPro surf video contributors, Anthony Walsh, has joined Shark Shield as their newest Brand Ambassador. Anthony is always on the hunt for some tube time and you’ll usually find him filming in a barrel in some exotic location somewhere on the planet, having Shark Shield on hand makes for a safer adventure. Anthony Walsh says, “I’m excited to represent the world’s only scientifically proven and independently tested electrical shark deterrent. I’ve tested out the devices for myself in Hawaii and yes without doubt Shark Shield does deter sharks without hindering surfing performance. Shark Shield launched their new Shark Shield FREEDOM+ Surf in 2016. The FREEDOM+ designed in partnership with two-time World Surfing Champion Tom Carroll and iconic surf hardware brand Ocean & Earth. Lindsay Lyon, Shark Shield’s Managing Director says, “We have created our products to enable ocean lovers to have the ability to enjoy their time in the water, personally protecting yourself from unwanted shark encounters is the only solution to enjoying the ocean without harming the environment. “We’re pleased to take on such a talented and professional surf legend as Anthony to be an ambassador of our proven technology. We look forward to sharing some of Anthony’s fantastic tube action and ocean footage ahead as he continues to travel around the globe with his Shark Shield. Stay tuned!” said Lyon. About the FREEDOM+ Surf The new FREEDOM+ Surf features a removable power module housed in a custom designed Ocean & Earth tail pad kicker, which can easily be transferred from board to board. All surfers need to do is install the new Ocean & Earth tail pad/decal antenna on each board in their quiver. The new tail pad houses the removable power module and includes a sticker-thin, adhesive decal that’s simply applied to the underside of the board. Light in weight, the solution offers nearly zero drag so there is little to no impact on surfing performance. The FREEDOM+ Surf is available now at an RRP of $599 and can be purchased from The Ocean & Earth tail pad/decal antenna is available for an RRP of $169. About Shark Shield Shark Shield is for professional adventurers. It is the worlds only scientifically proven and independently tested electrical shark deterrent. Sharks have small short-range electrical receptors in their snouts used for locating food. Shark Shield’s unique three-dimensional electrical waveform turns sharks away by causing unbearable spasms in these sensitive receptors. Used by professionals, such as navies around the world, Shark Shield is a safety device providing peace of mind, while supporting the conservation of sharks. If you’re serious about adventure, you wear a Shark Shield. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ For further information or to set up and interview with Lindsay Lyon or Anthony Walsh please contact: Rachel King @ 360 PR – 02 9571 4448 – 0423 833 814 – Australians continue to get behind War on Waste with huge spikes in reusable cups sales and usage. 2017-06-15T10:11:53Z australians-continue-to-get-behind-war-on-waste-with-huge-spikes-in-reusable-cups-sales-and-usage Three part abcTV series War on Waste that aired a month ago highlighted that our waste is growing at double the rate of our population with 52 mega tonnes generated a year. Australia is ranked 5th highest for generating the most municipal waste in the world.   News for many from this series was the knowledge that most disposable coffee cups (i.e. 98%) are NOT recyclable due to a coating of polyethylene plastic and therefore ending up in landfill even when well meaning consumers recycle them. So with 1.2 of the 3 million coffees sold daily from cafes around Australia being poured into disposable cups, this is equal to close to half a billion disposable cups in landfill every year, in Australia alone.   What is encouraging to see, however, is the speed of action Australians appear to have taken in light of this new information with reuse manufacturers such as frank green in Melbourne noticing huge spikes in purchase of their SmartCupTM and SmartBottleTM directly following the airing of this series.   “The positive momentum this program has created is fantastic” says Ben Young, Founder and CEO at frank green. “We have seen sales for our frank green SmartCupTM increase more than ten fold in the last 2 weeks alone”.   “Furthermore, we are hearing from our café partners that reuse at the point of purchase in café’s is also on the rise as Australians get behind this “war on waste”. Mr Young estimates that typically only around 1.5-2% of all coffees sold are poured into reusable cups v 40% into disposable. Most recent estimates, however, show that reusable figures have risen to anywhere between 5% and 6% of all coffee sales.   Mr Darren Tiang, owner at Tom Thumb café in Melbourne’s CBD says “The impact this tv show has had on our customers behaviours is incredible. We sold out of our stock of frank green SmartCupTM within a week and we are filling all kinds of reusable cups in much higher numbers on a daily basis. It’s great to see our customers react with such positive change”.   When entrepreneur and reuse campaigner Ben Young couldn’t find a reusable coffee cup that had everything he needed – he made one. The frank green brand of reusable products began in 2014 with a desire to drive greater reuse among Australians with better product design, style and functionality. The multi-award winning frank green SmartCupTM and SmartBottleTM are both 100% Australian designed and made with a unique push button spill resistant lid.   “Our key challenge now” Mr Young states, ‘is to ensure this momentum continues through product innovation, by keeping the conversation going, and development of systems (such as CaféPay) that encourage and reward regular usage of reusable cups”   CaféPay, developed in partnership with frank green, is a payment system moving fast into cafes all around Australia.  In partnership with the leading café POS system Kounta, CaféPay reads the chip embedded in the frank green SmartCupTM, SmartBottleTM or SmartBandTM to take your order, make secure cash payments, store value on your cup and reward your loyalty with free coffees and special offers.   “The intention of CaféPay is to keep the need to reuse top of mind, everyday and why not reward reusers for their behaviour.”  Mr Young says.  “And given the rates of growth we are having with CaféPay, our café partners couldn’t agree more”.   The abc’s war on waste 3 part tv series is still available to watch on iview. frank green products are available from and selected cafes and retail outlets nationally. Follow them at (insta) @frankgreen_official (fb) frank green (twitter) @_FrankGreen.   Find out more at #waronwasteau #byocoffeecup  #reuserevolution #responsiblecafes Jim’s Financial Services And Budget One Create A Clever Small Business Finance Product 2017-06-15T04:39:16Z jim-s-financial-services-and-budget-one-create-a-clever-small-business-finance-product Over the past two years, we at Budget One, have been formalising our own business model to better support franchisors in their challenge of creating an enhanced franchising value system that protects their brand and positioning in the market place. Our Start Up Success and Business Success programme is centred on providing franchisees with a 3rd party business planning advisory service that is flexible and responsive to the ever-changing nature of business, as well as to help the owners anticipate customer trends and track performance to build on their success. Together with Jim's Financial Services, we have created a unique financial services product called geTraction. Aimed at the small business finance market, our 2 step program equips owners with the cash, business planning tools and a mentor for 12 months to keep them focused and succeed. Divisional Manager, Tony Gale from Jim’s Financial Services explains, "While other lending or broking firms head down the 24 hr funding turn-around path, Jim’s Financial Services had decided it needed a solution that would back its trusted franchise reputation. Our brand is quintessential with small business success and longevity. Budget One’s Start Up Success program reinforces this philosophy and provides entrepreneurs and the community with the knowledge and resources to steer their way during the often turbulent first-year of a business start-up." Read more on our success story Heads up healthy fitsters. A new season Chia Pod® has dropped! 2017-06-15T00:10:16Z -361 Just in time to warm things up this winter, The Chia Co. have dropped new Chia Pod® Oats+Quinoa, Cranberry+Coconut this month across Australia which is available in 700 Woolworth stores as well as in leading independent supermarkets.   A healthy natural energy breakfast or on-the-go snack, Chia Pod® Oats+Quinoa, Cranberry+Coconut contains positively simple plant based ingredients, including Australian Grown chia and oats, coconut milk, cranberries, almonds and tender coconut flakes.  Each serve contains 4g Fibre and 2g Omega-3 ALA, making it a nutritious breakfast or energy snack that will help keep you satisfied until your next meal. Chia Pod® Oats+Quinoa,Cranberry+Coconut can be enjoyed both hot or cold – just heat for 45 seconds in the microwave.   Founder and CEO of The Chia Co., Australian farmer John Foss is excited to launch these new season Chia Pod® variants, which offers consumers a convenient way to support their health goals.      “Consumers are seeking more plant based foods, want to know more about natural growing methods and are seeking less processed foods. Chia Pods® positively respond to these needs in a convenient pack format that supports a healthy lifestyle”.   The Chia Co. are passionate about positive plant based nutrition and grow chia in the pristine Kimberley region of Western Australia. They bring chia to Australian consumers in its simplest form; pure, clean and sun ripened and carefully combine their chia seeds with wholefoods to create positively simple products consumers can conveniently enjoy every day.  For more details on The Chia Co. range of products visit   New Chia Pod® Oats+Chia retails in Woolworths for $3.00 and sits in the chilled aisle alongside existing Chia Pod® flavours: Vanilla Bean, Dark Cacao, Coconut and Apple Spice. It will also be ranged in selected independent stores. About the Chia Co.   John Foss, farmer and chairman, founded The Chia Co. to make a positive contribution to the health and wellness of the global community by making the nutrition of chia available to everyone, every day. In just over ten years, The Chia Co. has become the largest producer of sustainably grown chia, working with passionate Australian farmers to grow the highest quality chia and managing a completely transparent supply chain - like a farmer’s market, on a global scale.  Recognizing a gap in the market for nutritious breakfast options, The Chia Co. launched Chia Pod® in 2013, an innovative product combining the nutrition of chia with real fruit and coconut milk or almond milk. The success of this product has been followed with the recent launch of The Chia Co. Salad and Breakfast Boosters.   Media: Find more information at:, @thechiaco, #eatchia. For additional images, products, samples or to arrange an interview with CEO John Foss contact, or call 0420 892 450. Slim Secrets Seals China Deal 2017-06-14T23:48:49Z slim-secrets-seals-china-deal Sydney, 15 June 2017: Slim Secrets, one of Australia’s most successful healthy snack brands, will continue its global expansion into China following the signing of a strategic agreement in Shanghai with Chinese company Sunjoy Marketing and Trading. Already available in over 15 countries around the world, the China deal is a milestone for Slim Secrets as it moves into its next major growth and development phase. Slim Secrets Founder and CEO Sharon Thurin sealed the agreement with Sunjoy following the brand’s participation in the Sial Trade Show. Sharon’s son Jamie Thurin was also instrumental in the deal, having led Slim Secrets export growth over the past year. The brand will launch an aggressive China marketing plan this month featuring a collaboration with Avril Lavigne, one of the most influential western personalities in China, who appears in a video on China's Weibo social media platform. “We have had an incredible response to our brand in China,” said Sharon Thurin. “The agreement with Sunjoy gives us access to a full range of sales channels with national distribution, not just in traditional consumer channels but the health sector as well. “We have also had the likes of China 7Eleven, Costco and many others potentially interested in working with us over there as a result of the Sial trade show. “Our investment into our marketing - and especially with our influencers and soon to start Chinese campaign - was the attractive tipping point for many of these interested companies.” Within Australia and internationally, Slim Secrets – which began as a small, family-run FMCG company operating from Melbourne – is acclaimed for its wide distribution and brand recognition. Slim Secrets strategic partnership with Sunjoy Distributors will officially commence in July 2017 following a close collaboration with The Export Group, who led the growth of Weet-Bix in China, now one of the most successful Australian food brands in the market. Sunjoy Marketing and Trading Co Ltd, based in Shanghai, is focused on sales of high-end, imported food and nutritional products covering retail channels, and the hospitality, restaurant and catering sectors through its national distribution network. With centres in eight major Chinese cities servicing some 340 cities across all sales channels, Sunjoy has unparalleled expansion opportunities. About Slim Secrets Founded in 2005 by entrepreneur and wellness coach Sharon Thurin, Slim Secrets has a range of 21 healthy snacks available including protein bars, cookies, low carb fit balls, RTD protein indulgence shakes, and a Protein Puds with chia dessert range. Each product is carefully formulated to include the right balance of fats, carbohydrates, protein and fibre without compromising on taste so that customers can enjoy a guilt free snack whist supporting their wellness goals. For stockist and country details visit Join the conversation with Slim Secrets at @slimsecrets on Twitter and Instagram and Facebook at   ACS Releases New Course- Food Processing & Technology 2017-06-14T05:30:57Z acs-releases-new-course-food-processing-amp-technology ACS Releases New Course- Food Processing & Technology ACS Distance Education have recently written and released a new course- Food Processing and Technology. The food industry is a vital part of the world’s economy. Food products are necessary to life, and advancements in food technology can improve nutrient density and delivery, lower cost, and provide nourishment to communities all over the world. Food is generally divided into two categories – processed or preserved, and fresh. While there are development processes for fresh food, such as the development of new fruit strains, a significant amount of new food development is in the processed and packaged space. Sometimes, this is as simple as repackaging a fresh food, such as offering green beans in a ready-to-cook format. More often, though, it’s developing a more complex processed or packaged product that meets a consumer need. New product development is an important part of any food business, from a small family business through to large corporations. Without products – and new products – to bring to market, business growth is more likely to stagnate. Most companies use a staged approach to product development. Being informed and knowledgeable about how to produce new products is just as crucial as is creating products that have market value. This course provides a foundation for developing those new products better, and minimising all types of risks along the way from product quality risks to health and business risks. This course covers the following lessons: Overview -Scope and Nature of Food Processing Industry The Role of Nutrition in New Product Development Chemical Processing, Preservatives and Additives Thermal Food Processing, Pasteurisation and Microwave Cooking Managing Health Claims and Other Statements Developing New Food Products (including Marketing) Packaging, Labelling and Storage Legal, Policy and Management Developing a New Product - Problem Based Learning (PBL) Project For more information on the Food Processing and Technology course, please visit our website: