FLOR DE CAÑA LAUNCHES A LIMITED “LEGACY EDITION” TO PAY TRIBUTE TO ARTISTS FROM AROUND THE GLOBE

Australian poet Peter Boyle featured in this collector’s edition.

(Sydney, 25th of June, 2018) Flor de Caña rum announced today the launch of a special edition of its Flor de Caña 12 Years and Flor de Caña 18 Years ultra-premium rums under the name “Legacy Edition”.  Available beginning July 2018, this special edition collection pays tribute to artists from around the globe through painting and poetry. The exterior packaging design features a spectacular original painting by Nicaraguan artist Augusto Silva and includes a book with a poetic anthology selected by Honduran poet Rolando Kattan, consisting of 49 poets representing 38 countries in 16 original languages.

The original artwork by Augusto Silva featured on the exterior packaging showcases his artful interpretation of the San Cristobal volcano, the most active in Nicaragua, which has become so iconic to the Flor de Caña brand for being the place where its rums are born and aged. The fertility of its soil, the volcanic climate to which the barrels are exposed during the ageing process and the enriched volcanic water contribute in creating singularly smooth and deliciously balanced rum.

In addition to the artful packaging, the “Legacy Edition” contains a poetry book with the work of internationally renowned poets from the five continents where Flor de Caña is available, including countries such as China, Russia, United States, countries from Latin America, Cañada, Europe and Australia. Representing Australia, the book features poems from Peter Boyle, internationally renowned Sydney poet and translator of poetry.  Peter has written 7 books and won numerous awards for his work.

On the 25th of June, 2018, Peter will speak at the oficial Legacy gift pack launch event held at the Lobo Plantation from 6pm in the presence of executives of Flor de Caña Rum, International Commercial Manager, Cristina Casado, Regional Manager Asia Pacific, Tanny Szeto and top executives of Australian distributor, Vanguard Luxury Brands.

The Flor de Caña “Legacy Edition” was developed to raise awareness and honour diversity in a world with countless languages, where poetry has the power to unite people under a single, universal language. The notions of time and geography are disrupted in the same way that Flor de Caña brings people together at the table with its extraordinary flavour and more than 125-year history.

About Flor de Caña

Flor de Caña, Nicaragua’s #1 exported brand, is present in over 40 countries worldwide and is one of the fastest growing premium rum brands in the United States. With more than 125 years and 5 generations of family tradition, Flor de Caña has been recognized as the world’s best rum in prestigious international competitions in London, San Francisco and Chicago. Flor de Caña, the leading premium rum in Central America, is manufactured and distributed by Nicaraguan Liquor Company, S.A. (CLNSA).

All media enquiries please contact Kim Veverka, Magnet PR  Product stockist and distribution by Vanguard Luxury Brands.

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Back Row West opens in Sydney's CBD North

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 Media Release                                                                                            

Located within the historic AON Tower, ‘Back Row West’ was inspired by Sydney’s maritime history, back in 1788 when the first fleet landed in Sydney, Kent Street was referred to as Back Row West.

Owned by Bobby Volcevski the man behind Sydney’s city based eateries, Merchants of Ultimo and franchise The Gardens, Back Row West’s location offers an excellent meeting place over delicious fresh food in the heart of the central city’s northern precinct. With the building’s recent foyer upgrade, the restaurants grand lobby location features high ceilings and a contemporary edge; with specific venue design completed by Architectus and Otto Design Interiors. Particular features include streamlined lighting and comfortable lounge styled chairs, all finished in a combination of American White Oak and Victorian Ash timber. Back Row West is the perfect location to relax and enjoy a consistent and menu.

Chef, Andrew Duncan has an impressive background, and has worked all over Australia with top chefs, most recently at Bowery Lane. The breakfast and lunch menu is fresh, modern and full of flavour boasting breakfast dishes such as the Protein Hotcake and Crispy Skin Salmon or Potato Gnocchi for lunch. Drinks include smoothies and cold pressed juices such as Cherry Ripe or a Vitamin King juice. The same juices are used a little later in the day one can enjoy a mandarin mojito or a spicy margarita. Corporate catering is also available for local business.

Corporate design and branding was handled by Gemma Warriner and Katie Dean.

Back Row West is open Monday to Friday 6.30am-4pm and Thursday/Friday evening for cocktails and small plates. Website www.backrowwest.com.au

Follow us on instagram @backrowwest

For all media inquiry’s and images, please contact Kim Veverka-Bray on kim@magnetpr.com.au

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Tuna Poke Bowl for lunch

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Follow us @backrowwest on instagram

 Beautiful grand interior

Beautiful grand interior

 Coffee anyone?

Coffee anyone?

 Front desk at Back Row West

Front desk at Back Row West

 Our barista in action

Our barista in action

 Delicious Smoothie's

Delicious Smoothie's

 Home made Granola and fresh fruit salad for breakfast, yum!

Home made Granola and fresh fruit salad for breakfast, yum!

CHON Thai opens in the heart of Sydney's inner West

Chon (Thai for spoon), located in the heart of Sydney’s inner West suburb of Balmain features a delicious menu of modern Thai made by renowned chef, Pacharin “Air” Jantrakool. The restaurant, created by Michael Corrente’ also owner of Balmain institution, Blue Ginger nearby on Darling Street.

The BYO, 2-story restaurant houses 120 people and the menu boosts explosions of flavour from a large variety of appetizers, shared plates, salads, stir-fry’s, curries and deserts all inspired from Northern Thailand where chef originates. Chon’s wine list is interesting yet modest featuring quality wines perfectly matched to the menu.

With a large focus on excellent service, Chon’s interior is simple and fresh featuring white washed walls, polished concrete floors and the ceiling a sea of white paper lanterns dancing in the breeze.

About Michael Corrente’

Michael Corrente’ is no stranger to the Sydney restaurant business. He started out learning the basics in a busy, high volume function center 22 years ago it was not long before he became the new kid on the block opening his first restaurant on Norton St, Café Norton. Having been involved in 25 restaurants – some notable ones include Café Norton, Luna Blu on Norton Street, Big Muma’s in Woollahra and 17 years ago opened Blue Ginger in Balmain. Michael is passionate about great food and wine, trying new food and cultures around the world and family. Travelling frequently to Asia on a culinary tour he likes to keep in touch with Asian cuisine worldwide. A lover of flavorsome street food using local produce and ingredients handmade, one can easily see where his inspiration came from for Chon Thai.

ABOUT PACHARIN “AIR” JANTRAKOOL – CHEF AT CHON.

Born in Chang Mai in Northern Thailand, chef Air as we know her is the youngest in a family of 13. She studied a bachelor’s degree in food and nutrition as well as in teaching and started out her career educating high school students about food and nutrition. After the death of her parents she moved to Sydney in 1990 to pursue her dream of cooking and living in Sydney. After completing her masters in communication she worked at renowned Thai restaurant, Sailor’s Thai in the Rocks. After this closed she opened her own restaurant with a partner, ‘Tapioca’ in Cremorne which sold to then spend some time consulting to restaurants in Melbourne.

Air began working at Chon as head Chef since it’s opening in December 2015. She is passionate about modern Thai cuisine taught to her from a young age by her mother. She prides herself in using seasonal produce and making all ingredients from scratch, all her herbs are brought in from Thailand and she uses only the best quality meat Sydney has on offer. She takes great pleasure in creating new dishes and seeing people satisfied and happy after they have eaten her delicious, mouth watering creations.

Check out their new site designed by Greg Le Sueur and Magnet PR http://www.chonthai.com.au Images by Rose Photos. For all PR opportunities and images contact Kim Veverka-Bray, kim@magnetpr.com.au

 Betel Leaf with smoked trout, ginger, lime, roasted coconut and caramelized palm sugar

Betel Leaf with smoked trout, ginger, lime, roasted coconut and caramelized palm sugar

 Grilled scallop with mint, coriander, red shallots and chilli lime dressing

Grilled scallop with mint, coriander, red shallots and chilli lime dressing

 Braised ox cheek massaman curry with sweet potatoes and onion

Braised ox cheek massaman curry with sweet potatoes and onion

 Dessert

Dessert

 Upstairs at Chon Thai

Upstairs at Chon Thai

 Ambiance downstairs

Ambiance downstairs