World-renowned Chef Peter Gordon has joined forces with The Collective to create a delicious new gourmet probiotic yoghurt, with proceeds going to a charity close to his heart, The New Zealand LAM Trust.
Peter has created a Feijoa, Vanilla & Ginger yoghurt, combining aromatic feijoa and vanilla with the soul-warming deliciousness of ginger. These extraordinary flavours are paired with The Collective’s thick and creamy yoghurt, a winning combo to salute the long-awaited feijoa season in March!
This launch comes as part of The Collective’s ‘Chefs for Good’ series, an initiative that raises money for New Zealand charities through collaborating with iconic Kiwi chefs. Al Brown and Josh Emett have already raised money for their chosen charities, Garden To Table and Melanoma New Zealand.
Peter has a long history of supporting The LAM Trust, which raises awareness of lymphangioleiomyomatosis (LAM), a rare lung condition affecting women between the ages of 25 to 45 years.
“This is a charity close to my heart as it was set up by my good friend Bronwyn Gray as LAM affects someone in her family, in my greater whānau. One of my favourite memories is receiving a sack filled with feijoas when I was cooking a fundraising dinner for The LAM Trust. I made a feijoa, vanilla, and ginger compote to serve with one of the desserts, so it seemed the perfect inspiration for my yoghurt flavour!” says Peter.
Peter has cooked a number of fundraisers for The New Zealand LAM Trust and is thrilled to be supporting them again through Chefs For Good. Funds raised from The Collective’s per-tub donation of Feijoa, Vanilla & Ginger yoghurt will help scientific research and will support women living with LAM in New Zealand.
The Collective’s Feijoa, Vanilla & Ginger is available from 4th February at all leading supermarkets, so go on – dig in and do some good, no bull! RRP $5.79.