So those advertising dudes famous for groundbreaking beer adverts such as The Big Ad and Flashbeer, have come up with yet another similarly outrageous advertising campaign for Carlton Draught. As we have come to expect from these guys, probably Ant Keogh and Grant Rutherford, the ad is very ostentatious and will, i am sure, sell quite a lot of booze to yobbos. Since leaving George Patterson Y&R and following Creative Director James McGrath over to Clemenger BBDO quite a while ago now, i think this might be the first major campaign for Carlton Draught they have done. I could be wrong however, no one really tells me anything hah!
Anyway, here it is. In great viral tradition i think peeps over at Clems must have just been told today to release it to the masses.
or to see it in all it’s Vividas glory head to the official site.
EDIT:
Full credits:
Agency: Clemenger BBDO Melbourne.
Executive Creative Director: James McGrath
Creative Director (& Writer): Ant Keogh
Creative Director (& Art Director): Grant Rutherford
Agency Producer: Julie Rutherford
Film Director: Paul Middleditch (Plaza films)
Producer: Peter Masterson (Plaza films)
Editor: Peter Whitmore (The Editors)
Digital SFX: Animal Logic
Flame Artist: Angus Wilson
Sound: Park Road Studios. Nigel Scott/Michael Hedges
Fosters Marketing Director: Cameron McFarlane
Account Director: Paul McMillan/Phil Baker/Helen Fitzsimons
Strategy Planner: Paul Reese-Jones
I like Croissants. We buy them pretty much every weekend for breakfast so i thought i would see if i could make them myself! Shouldn’t be too hard i thought. Well as it turns out, it probably isn’t too hard, just that it takes THREE DAYS to make the dough. Three days. i had no idea. Anyway, i found a pretty good video on youtube by a chef called Pino Ficara, he makes it look incredibly easy and i am about to find out.
Here is the video:
Now his measurements aren’t entirely easy to get so here they are translated into sensible metric.
350ml whole milk, warm (38ºC) – i think 38ºC might be a tad too warm for the yeast so i would say somewhere between 25 and 30ºC should be OK
1 teaspoon dry yeast
450gram all purpose flour (heckers or king arthur) – i’ve no idea what these brands of flour are so i am using just ordinary plain flour
1/2 tsp salt
70gram sugar
285gram butter (plugra or french butter) – just using normal supermarket butter, i am sure this will be my downfall.
for egg wash: 1 eggs, 2 yolks, 1 pinch of salt, 1 pinch of sugar, 2 tbsp whole milk
Here they are in crazy talk:
12oz whole milk, warm (100F)
1 tsp dry yeast
1 lb ap flour (heckers or king arthur)
1/2 tsp salt
2.5oz sugar
10oz butter (plugra or french butter)
–
Ok so what i did was pretty much follow that video. Mixes all the ingredients together and wrapped the dough in plastic wrap. This is what i got. Crappy photo sorry got only phone camera here.
Nicely wrapped up bundle of dough. It is now in the fridge for the next 8 hours. See you then.
So the creatives here at George Patts came up with an ad i like! Slow motion water balloon popping isnt a new idea but it looks damn cool and this ad is reet classy.
Never heard of this before. Interesting documentary following a Melbourne Graff artist.
Here’s the word.
Jisoe is a compelling observational documentary that exposes the underbelly of Australian culture rarely explored by mainstream cinema. Set in Melbourne’s harsh underground graffiti scene this provocative film exposes for the first time how this international culture has carved its own identity in Australian suburbia.
The film is centred on the life of Justin Hughes (aka Jisoe), a young graffiti artist and part of an emerging Australian underclass. The story swings between Justin’s gritty daily existence of painting trains and smoking drugs, to sharing intimate and emotional snapshots of Justin’s life including the birth of his new baby, the degradation of his relationship and his eventual mental breakdown.
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