Category Archives: Food

Emotion Matters

Often emotions are overlooked in B2B marketing and communications. There’s no room for emotion in business, is there? All business purchasing decisions are rational and data-driven, right? After all, business owners, chefs, end users and purchasing managers aren’t people, are they? Ohhh… hang on. It’s a concept that retail marketers are all over. They strive …

A celebration of vanilla

Queen Fine Foods is one of Australia’s largest baking and decorating brands and is famous for its production of Australia’s favourite vanilla products. Recently, Queen approached Red Candy to design a new recipe book focussed purely on Vanilla. The recipe book was to showcase their exquisite vanilla range and each of their product uses, from …

Red Candy Show & Tell – An Illustrated Recipe Book

One of the unique services we offer at Red Candy is hand-drawn illustration. Sketches and watercolor illustrations have a way of adding beauty and detail that a stock image can only aspire to. Recently a client asked us to create a recipe book that would break the mold of their traditional executions and give their …

Our Puppy Porridge for MeadowLea Spreads

We’ve been pouring heart and energy into this project for the past few months and thought you would like the opportunity to see the process. MeadowLea Spreads have used this work to help launch their new products into supermarkets across Australia. Let’s start with the final images – they’ll set the scene for you…

Our Foodie Xmas Gift List

 So there’s 14 days left to Christmas and you haven’t got your favourite foodie a gift yet. Heart palpitations? Breaking into a sweat? Finding it hard to breathe? Classic symptoms of Lackofgiftitis.  It’s going around. But fear not! Help is on hand to offer you relief in the form of my Foodie Gift List. I’ve created …

Did you know that pulled pork was tasty before it was trendy? Want to know why?

Practically speaking, “pulling” meat, whether it’s pork or beef, is the act of separating a slow-cooked meat from its bone and along its well-cooked grain into  thin strips, resulting in perfectly and naturally juicy, shredded meat. The separation involves  two forks, some patience and a little arm strength (more for endurance than brute strength). So, …

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