5 March 2018, Melbourne:
Cooking Up New Ideas
There is a Japanese saying: “Even sea bream is not delicious when eaten in loneliness”. Meaning that it is not what you eat that matters, but who you eat with.”
Holding on to this proverb, Japan National Tourism Organization (JNTO) / Japan Convention Bureau invited Sydney-based corporate and incentive event planners to the Sydney Fish Market for a Japanese lunch paired with three types of sake. These 23 Australian C&I buyers were hosted by the national bureau and 6 partners – three bureaus from Chiba, Sapporo and Kobe, two DMCs Hankyu Travel International and Nippon Travel Agency, and Prince Hotels and Resorts.
Organised by GainingEdge for JNTO, the theme of the event was chosen to reflect Japan’s convention branding “New Ideas Start Here” and started with a presentation of some new ideas for corporate incentive groups to Japan. These included an introduction to Japan’s Knife Ceremony (presented by Chiba), Tea Plantation visits and activities (Hankyu International), perfect pairings: Kobe beef with Sake (Kobe), sumo wrestling as part of any CI itinerary (Nippon Travel); canapes and cocktails at the Ice Restaurant (Sapporo); and the must-do therapeutic dips in Japan’s world famous hot springs (Prince Hotels & Resorts).
Chef and Sydney Seafood School teacher, Brigid Treloar was on hand to demonstrate the preparation of a Japanese lunch – sushi hand rolls, sashimi tuna wasabi salad and Yosenabe (mixed one-pot dish). Dessert was two wonderful petit fours made from a mix of white chocolate with soy sauce and combined with natural yoghurt or cream to create two totally different taste sensations.
Said Mike Williams, GainingEdge’s Senior Consultant: “Treloar has been teaching at the Sydney Seafood School for over 30 years and her first classes involved teaching Japanese cooking. So it was very apt that she was part of Japan’s ’Cooking Up New Ideas’ promotion. With the lead up to the 2020 Olympic and Paralympic Games in Tokyo, a favourable exchange rate and the authentic cultural experiences on offer make Japan a hot destination for meetings and incentives”.
Jackie Caldwell, GainingEdge’s business development manager was on-site: “The universal common ground – food – made it very easy for the Japanese suppliers and Australian buyers to network and have fun, and from there, cook up business relationships.”
Caption: ‘Cooking up New Ideas’ at the Sydney Fish Market with JNTO and partners, with chef Brigid Treloar (back row, extreme left) and Jackie Caldwell (GainingEdge, front row centre)
Click here to download high res image.
Mike Williams, +61 413 743 481, firstname.lastname@example.org