The Collective has teamed up with another New Zealand chef as part of its successful Chefs for Good campaign, which sees the company team up with some of New Zealand’s best chefs to raise money for charity.
This time around the Collective and star chef Josh Emett partnered up to create a new gourmet probiotic yoghurt, with proceeds going to Josh’s chosen charity, Melanoma New Zealand. Josh decided to donate proceeds from the sale of his yoghurt to Melanoma New Zealand, a charity dedicated to helping raise awareness in the early detection of melanoma, of which he is an ambassador.
“I lost my Dad to melanoma in 2011, so this cause is close to my heart. Melanoma is almost always curable when it’s caught early, so I’m very passionate about ensuring Kiwis remember to get themselves checked and know how to spot the signs,” said Josh.
“I love the yoghurt I’ve created with The Collective team; it’s a beautiful flavour, great on muesli or as a light dessert on warm summer evenings.”
The Raspberry and Rose Petal yoghurt delivers the perfect balance of tart and sweet with a hint of floral flavour. Real raspberries, rose petal pieces and a dash of orange are combined with The Collective’s thick and creamy yoghurt to create a great summer treat.
The launch follows the success of Al Brown’s Chefs for Good yoghurt, a Rhubarb and Gingerbread flavour which raised $10,000 for Al’s chosen charity, Garden To Table.