Australia’s biggest BBQ club with over 25,000 members. The website has hundreds of recipes plus recipe videos and tips. Become a member and receive new recipes and regular competitions.
Penguin Books have published four of Kim’s cookbooks in Australia and one in New Zealand, with yet another in production. Total Australian sales are well in excess of 100,000.
Click here to see Kim’s books.
Kim had a weekly BBQ segment on Nine’s Fresh program and has had segments on A Current Affair, Sydney Weekender and numerous TV guest spots as well as corporate videos for a range of clients.
He has also done many radio interviews, as a regular on 702 for some time and as Australia’s de facto expert on BBQing.
He began writing for Gourmet Traveller in the late eighties and has written restaurant reviews and the wine column for the Sun Herald, contributed to nine SMH Good Food Guides, written for Vogue Entertaining, BRW and was for seven years food writer for GQ. He now has a column in Sunday Life in the Sun Herald and Sunday Age. Kim also does regular shows in shopping malls and corporate events.
Kim has consulted to some of Australia’s largest food and liquor companies as well as a range of smaller marketers, ad agencies and restaurants.
Some people can cook. Some can write about food. Some are experienced marketers. No-one in Australia has the combination of hands on cooking skills, over two decades of food writing and twenty five years experience in advertising, nearly twenty as a company director or managing director.
Kim Terakes worked at Leo Burnett out of university had a stint at The Weston Company with Paul Jones and Peter Cherry then back to Burnett where he was on the board by the age of twenty six.
He was Director of Account Management at DDB at thirty, at The Campaign Palace Melbourne when it was Australia’s great creative agency then back to Sydney as MD of creative hot shop OMON, ran a consultancy and ended up as MD of Sargant Rollins Vranken Terakes.
He left to have a foot in two camps-advertising consultancy and food and wine consultancy before biting the bullet in the early “noughties” to focus on food and drinks full time.
He has subsequently consulted to major marketers like KFC, Westfield and MasterFoods, Horticulture Australia Limited, Tyrrell’s and Vittoria coffee, smaller brands like Chang’s Asian foods (for over six years), Everdure BBQ’s, Gaggia and Crystal Bay Prawns and boutique products like 1838 olive oil.
He has also worked with restaurants and the premium burger venture Bite Me.
Terakes consulted to Pinpoint on the Penfolds brand for two years and has worked with ad agencies including Whybin TBWA and Clemenger on pitches. And he has made presentations on food trends, research with opinion leading chefs, providers and writers on directions in Australian food, as well as studies into obesity and its effect on the food industry to literally dozens of agencies and food marketers.
His set of skills range from straight menu development to marketing, trade activity, advertising coordination, trends presentations and industry research.
At The Table is an affordable way for premium food and wine, beer and spirit marketers to reach a highly targeted audience through Foxtel.
It is really TV at magazine prices and all the creative and production issues are removed by the off the shelf format. And the concept is extended both online and at point of purchase.
Website coming soon!
Kim started his cooking school for men back in 2004 and was immediately surprised that it was half full of women.
This is despite the fact that there is a very large TV with the footy, cricket or races on while he teaches-the way men should cook.
Classes range from Thai to Italian, French to Chinese and from ‘Food to watch the footy with’ to ‘Food to seduce’ and ‘School night dinners’.
Boys Can Cook also runs frequent corporate classes.