By Hollie Harris
Noosa-raised foodie extraordinaire Jacqui Wilson-Smith is the chairman of FAN and global innovation manager for McCormick. She has a real passion for quality flavours.
Tomorrow she unveils her latest food venture – Chilled Finishing Drizzles for Grilled Meats. This healthy, fresher alternative to ketchup and barbecue sauces has been a project that has many twists and turns and years of hard work.
Head along to the official launch of this delicious new product packed with flavoursome Queensland grown herbs, spices and extra virgin olive, designed to drizzle as a delicious and gorgeous looking finishing sauce over grilled meats.
Chilled finishing drizzles are herb and spices sauces – they are healthier, fresher alternative to sugary ambient sauces.
“It is a story about the time we took out to understand our consumers’ pain-points to get a tasty, yet healthy meal on the table every night,” Jacqui said.
“I am so excited to be finally sharing this after so many years. Every team member played a vital role in solving these problems. It took creativity, collaboration, empathy for our consumers and so much more.
“Like every business, we have had many set-backs, challenges and learnings along the way. I am a big believer in sharing and hope that our insights will benefit other food agribusiness companies in our region and inspire them to go the extra mile. The Sunshine Coast is a hub for food innovation and creativity and I want to see more stories like this,” she said.
The new product will land on Coles’ shelves in the meat department, on Monday 3 July.
Jacqui Wilson-Smith and the Gourmet Garden cross-functional innovation team will speak at the exclusive pre-launch of Gourmet Garden’s Finishing Drizzles for Grilled Meats on Tuesday 13 June, 11am to noon, at Gourmet Garden, 80 Palmwoods Montville Road, Palmwoods.
Book tickets for the event at www.eventbrite.com.au/e/a-behind-the-scenes-journey-to-first-in-world-food-innovation-tickets-35128309720
