The Collective and Al Brown have partnered up to create a lip smackin’ new gourmet probiotic yoghurt, with proceeds going to Al’s chosen charity, Garden to Table.
Al has created a Rhubarb and Gingerbread yoghurt combining tart rhubarb and the warm spicy flavour of gingerbread, with beautifully thick and creamy Collective yoghurt. A taste sensation you’ll love!
Al is the first chef to create a yoghurt as part of The Collective’s ‘Chefs for Good’ series - a collaboration with iconic Kiwi chefs to raise money for New Zealand charities. He chose to donate funds from the sale of his yoghurt to Garden to Table – an in-school programme dedicated to changing the way Kiwi kids think about food, (which he’s an ambassador for). Through the Garden to Table charity, kids all over New Zealand are learning how to grow, harvest and prepare fresh, seasonal food – and eat it too!
Sales of The Collective’s Rhubarb and Gingerbread yoghurt will enable 3000 more Kiwi kids to join the Garden to Table programme.
“Rhubarb and Gingerbread are two of the flavours that I grew up with. They evoke warm nostalgic memories of Mum’s rhubarb and ginger steam pudding, being served as a treat on cold winter nights. I’m excited to give Kiwis a taste of this flavour combo I love so much!” said Brown.
