January 24, 2014

Dear Beer & Brewer Readers, Magazine food & wine writers and Art Directors,

Please find this email an opportunity for you to provide your thoughts on content in a new food & wine magazine Beer & Brewer Media is launching in May this year.

We are still building the team, if you have any contacts you would like to be considered for Editor, columnists and Art Directors please email David Lipman.

We are wanting people that are consumers and people in the liquor, hotel and food trade to complete our 5 minute survey to help with developing content for the Gault&Millau Australia magazine.

Click hereto do the 5 minute survey now!

Gault&Millau, one of the leading independent international restaurant guides in the world, has launched its first-ever Australian guide. The highly anticipated 2014 Gault&Millau Sydney Restaurant Guide not only offers chefs and diners a different opinion to restaurant reviews in Sydney, it also allows Australian chefs the opportunity be judged on the same scale as the best in Europe.

This year both a Melbourne and Sydney Guide will be released. In addition 2014 will see the launch of the Gault&Millau Australia magazine, with the annual launch edition hitting the stores from May.

The Gault&Millau Magazine will cater to the serious foodie out there with stories on food, wine, restaurants, travel and entertaining. We are asking you to help us develop a story of who our reader is and what they want. Your feedback is greatly appreciated and we encourage you to add any additional comments to the survey that have not been covered by any of the questions.

Every person that successfully completes the survey will gain free online access to full reviews and ratings from the Gault&Millau Sydney Restaurant Guide 2014; valued at $15.

Answer question 27 to be in the running to win 1of 25 one year subscriptions to the Gault&Millau Magazine.

Let us meet the G&M Reader!

Click here to do the 5 minute survey now!

Any questions please contact David Lipman

Thank you for your consideration in advance.


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