Look closely. That’s 5 litres of chablis for under $10! Chablis. Not.
I’m not quite sure how they get away with this. What gets me is how awful the food looks. Do I really want to buy the wine? No.
Do I want it to taste brilliant? Yes.
But because it looks so awful I can’t bring myself to do it. Call me a snob but it looks like the kind of food that Gordon Ramsay pukes up on his Kitchen Nightmares.
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{ 8 comments… read them below or add one }
Seems simple to me. Nasty pictures to match nasty wine to be served with nasty food – a perfect match. And plonk in desciptions like “chablis”, regardless of its origins (lmao) and the yuppies who don’t know better are sure to go for it. Clever marketing or simply a load of crock?
That all just looks & sounds horrible. ‘Lite Fruity Lexia’ – are the good people at Berri Estates running short of cash and cannot afford the ‘gh’?! And the use of Chablis just beggars belief (although I suppose they won’t be exporting to Europe …).
LOL! comedy spot of the month award goes to you Ed.
I do believe however, the target market pronounces the wine second from the right on the bottom row, “Tcha-bliss” and therefore this is not in conflict with any directive from the EU regarding regional production of wines.
So, having said that, who’s looking forward to next holiday on the mid coast (any of them) with some garlic prawn tapas (with healthy dose of food poisoning) and a half carafe of house “Italian” fruity gordo?
Glad, I’m notthe only one offended by the food.
That’s the kind of wine served – hot, and straight out of the box into plastic stemmed throwaway ‘goblets’ – at outer-suburban back garden barbecues on checked plastic table-clothed imitation glass outdoor settings alongside coleslaw made from pre-sliced and packed cabbage thrown into a bowl, glopped with a jar of Kraft mayonnaise and left in the sun to separate; rounds of chopped kabana and Bega barbecubes stuck with toothpicks; a dish of red and green cocktail onions; frozen no-name brand supermarket garlic bread that someone has left in the oven too long; Sara Lee lime-flavoured cheesecake left in its foil with a knife plonked on top, self-serve style; and a pineapple with the middle scooped out and filled with barbecued hamsteaks. Speaking of ‘meat’, let’s not forget the large platter of slightly burnt I Love Coles brand sausages, hard fat-laden lamb chops with charred bone sections and ‘barbecue’ steaks turned halfway to jerky. All served on paper plates that turn to mush when food is placed on them and rip with one stroke of a plastic knife.
Pass the sauce.
Kitchen hand, that would be the no-brand too runny flavourless pantone matched tomato sauce that makes sachets taste good.
I hate it when people drop them and I accidentally step on the bastards and they explode under my foot. Sauce everywhere. It looks like you’ve stepped on a broken VB stubbie.
Kitchenhand, you are now giving me ideas, the terrifying mix of ketchup sachets and gunpowder. It’s a shame we can’t buy fireworks anymore.