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Indian chefs bring Australia’s culinary landscape on Twitter


FHW Staff – Mumbai

India’s leading food personalities such as Chef Sanjeev Kapoor, Chef Vicky Ratnani, Chef Ranveer Brar, food consultant Rushina Munshaw Ghildiyal, food critics Vir Sanghvi, Rashmi Uday Singh and Marryam Reshii, will bring Australia’s food tales alive on Twitter throughout March.

With Sydney becoming the focal point of food discussions during the month with the recent opening of the NOMA Australia pop-up, food enthusiasts in India who can’t see the event can follow the updates on Twitter. They will also get a chance to engage and connect with their favourite chefs and critics. Engaging live tweets, photos and videos from the chefs’ daily food capers across Australia, live Periscope masterclass broadcasts, and Twitter Q&As, the platform will can be accessed by following #TasteOfAus.

Nishant Kashikar, country manager, India and Gulf, Tourism Australia, said, “Tourism Australia has a strong digital media strategy to inspire consumers to holiday in Australia. The influence of social media networks within Tourism Australia’s target segment of affluent, mid-life travellers is significant and we are keen to use this medium to actively engage with potential travellers. It is an honour for us to receive support from leading Indian food influencers for NOMA Australia and we are eager to offer them a diverse taste of Australia, through this epicurean journey. The sessions in the Twitter office, delivered as part of the partnership,will help us engage with Indian travel and food enthusiasts, bringing them closer to Australia.”

Keya Madhvani, head, youth and emerging media partnerships, Twitter India, said, “Whether recipes, food videos, quizzes or more, we aim to drive and create unique experiences for all the Indian food enthusiasts on our platform. Through this association with Tourism Australia, food lovers will follow India’s biggest food experts in their journey across the world of Australian food and produce through Twitter – a first of its kind engagement opportunity.”

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