Portfolio

p o rt f o l i oo f h a y l e y k e r s h a w

CLIENT MadFish Wines PROJECT Billboard YEAR 2012AIM Design an eye-catching billboard for the new release MadFish range ‘Grandstand’ that would not only

represent the vibrance of the range but have a summer focus and be readable for drivers.

LEFT | CLIENT City of Mandurah PROJECT Destination Guide YEAR 2008AIM Update the previous Destination Guide and develop a clean and

consistent look, specifically focusing on the advertising sections.

RIGHT | CLIENT City of Mandurah PROJECT Corporate Stationery YEAR 2008AIM Re-design the Corporate Stationery to reflect the evolution of the

City of Mandurah to an innovative city with endless possibilities.

Swan Valley - Western Australia

�

BENARA RD

Caversham

GuildfordPerth

Lilac Hill Park

RiverBankEstate Winery

GUILDFORD RD

Lilac Hill Park

Tourist & Information

Centre


GREAT EASTERN HWY

GUILDFORD RD

HAMERSLEY RD

WES

T SW

AN

RD


Centre

Swan River

126 Hamersley Road

Caversham WA 6055

T +61 8 9377 1805

F +61 8 9377 2168

E [email protected]

Bookings advisable

OPEN 7 DAYS

• Wine sales and tasting 10am-5pm

• Lunch from 11.30am

• Group bookings by appointment

• Private celebrations

• Corporate events

F O O D W I N E C E L E B R AT I O N S

w w w . r i v e r b a n k e s t a t e . c o m . a u

crafted from the best fresh, regional produce

... just 20 minutes from Perth’s CBD


DL brochure FINAL 2

2/11/06 8:14 AM Pa

ge 1

Entrees

Mains

Sides

White Gourmet Board 59.9pp

Red Gourmet Board 59.9pp

Chef’s tasting board – A selection of tasty morsels from the

kitchen (V*) (C*) (minimum 2 person)

Baked potato gnocchi, caramelised pear, spiced walnuts,

gorgonzola cheese and parmesan biscuit (V)

Homemade soup of the day with sourdough bread (V*) (C*)

Carpaccio of zucchini, parmesan custard, salad of shaved

fennel, asparagus, avocado ,vanilla olive oil (V) (C)

Bacon and cabbage terrine, salad of Kipfler potato and

capers, parsley emulsion, smoked bacon oil (C)

Crisp filo tart, citrus ceviche of scallop, dill marinated prawns,

micro herb salad, mango, chilli and coriander salsa

19pp

19

14

19

18

19

Confit of Linley Valley pork belly with crackling, apple and

chestnut tortellini, fricassee of orange lentil and vegetables,

cauliflower cream (C*)

Grilled fillet of Harvey beef, rosti potato, lavender infused

carrot puree, mushroom chutney, foie gras butter (C)

Chickpea and soft herb crepe, honey poached pear,

hazelnut and goats cheese filling, salad of braised endive

and confit of citrus fruits (V) (C*)

Crispy duck breast, smoked beetroot gratin, corn puree,

caramelised fig and ginger crumble, blood orange glaze (C*)

Roast chicken breast, ricotta, herb and spinach stuffing,

risotto cake of chorizo, walnut and lemon, rocket sauce (C*)

Baked vine ripened tomato, spiced cous cous, curried

pistachio, chilled gazpacho soup, basil ice-cream (V*) (C*)

Grilled market fish, sauté of wild mushroom and marinated

artichoke, almond crunch, champagne and rouille foam (C*)

Lemon peppered lamb, sweet and sour eggplant,

tian of grilled vegetables, white bean and pancetta ragout,

crisp olives, shallot dressing (C*)

40

38

36

40

38

36

MP

40

Green salad with crisp shallots, confit olives, tomato,

pickled red onions, cucumber and Persian fetta, balsamic

and Cooladerra olive oil emulsion (V)(C)

Trio of tomato salad with melted bocconcini, roasted

pinenuts, balsamic syrup and fresh basil emulsion (V)(C)

Creamy garlic mash potato with truffle oil (V)(C)

Pear and walnut salad with cashel blue cheese,

red wine vinaigrette (V)(C)

Shoestring fries with sweet chilli sauce & grain mustard

mayonnaise (V)(C)

Salad of grilled zucchini, roasted mixed capsicum, olives,

sweet and sour aubergine, candied capers and pinenut

crumb, pesto emulsion (V)(C)

12

12

9

12

8

12

(v) vegetarian (v*) vegetarian optional

(c) coeliac (c*) coeliac optional

Executive Chef - Frederick Kirby

Crisp filo tart, citrus ceviche of scallop, dill marinated prawns,

micro herb salad, mango, chilli and coriander dressing

2009 Unoaked Chardonnay - tropical fruit salad aromas and taste,

crisp and lengthy aftertaste

Confit of Linley Valley pork belly with crackling, apple and

chestnut tortellini, fricassee of orange lentil and vegetables,

cauliflower cream (C*)

2008 Semillon - a full bodied aromatic style

Grilled market fish, sauté of wild mushroom and marinated

artichoke, almond crunch, champagne and rouille foam (C*)

2007 Mt Barker Riesling - lime juice aromas and flavour with high

acidity

Bacon and cabbage terrine, salad of Kipfler potato and caper,

parsley emulsion, smoked bacon oil

2006 Shiraz - dark plum and spices, a full palate with soft tannins

Grilled fillet of Harvey beef, rosti potato, lavender infused carrot

puree, mushroom chutney, foie gras butter (C)

2006 Cabernet - subtle oak tones which compliment dark cherry,

chocolate aromas and taste

Crispy duck breast, smoked beetroot gratin, corn puree,

caramelised fig and ginger crumble, blood orange glaze (C*)

2004 Celebration Red - cherry and spice aromas with a soft finish

Vegetarian Gourmet Board 59.9pp

Baked potato gnocchi, caramelised pear, spiced walnuts,

gorgonzola cheese and parmesan biscuit (V)

2009 Verdelho - Dry style with banana and melon like characters,

crisp, lively lingering aftertaste

Carpaccio of zucchini, parmesan custard, salad of shaved

fennel, asparagus and avocado, vanilla olive oil (V) (C)

2009 Unoaked Chardonnay - Tropical fruit salad aromas and taste,

crisp and lengthy aftertaste

Baked vine ripened tomato, spiced cous cous, curried pistachio,

chilled gazpacho soup, basil ice-cream (V*) (C*)

2007 Celebration White - a rich, fruit driven white blend

Dessert Gourmet Board 34.9pp

Basil crème brulee, strawberry shortbread, creamed pistachio,

balsamic and caramel ice cream (C*)

Fortified Muscat - a dessert style, with apricots and citrus characters

Mango cheesecake foam, sable biscuit crumb, lemon buerre

noisette, coconut tuille

Verjuice - zesty, refreshing grape juice

Selection of premium imported and Australian cheese, dried

fruit, homemade fruit bread, crackers (C*)

Fortified Vintage Shiraz - fruit driven with a warm, mellow lengthy

finish

Gourmet Boards available Monday to Friday

lunch service for tables less than 8 guests

As all our produce is prepared freshly, please allow

minimum 30 minutes for Gourmet Board preparations.

Swan Valley - Western Australia

�

BENARA RD

Caversham

GuildfordPerth

Lilac Hill Park


GUILDFORD RD

Lilac Hill Park


Centre


GREAT EASTERN HWY

GUILDFORD RD

HAMERSLEY RD

WES

T SW

AN

RD


Centre

Swan River

126 Hamersley Road

Caversham WA 6055

T +61 8 9377 1805

F +61 8 9377 2168

E [email protected]

Bookings advisable

OPEN 7 DAYS

• Wine sales and tasting 10am-5pm

• Lunch from 11.30am

• Group bookings by appointment

• Private celebrations

• Corporate events


w w w . r i v e r b a n k e s t a t e . c o m . a u

crafted from the best fresh, regional produce

... just 20 minutes from Perth’s CBD


DL brochure FINAL 2

2/11/06 8:14 AM Pa

ge 1

Cellar door and restaurant open 7 days a week 10am to 5pm

Reservations accepted for lunch from 11.30am

Open Friday night dinner - Third Friday of each month from 6.30pm

Live jazz entertainment on the first Saturday of each month

Set Menu required for tables greater than 8 guests

Individual billing is unable to be offered

Prices subject to change

Join the RiverBank Estate Wine Club

for exclusive offers and benefits

S WA N VA L L E YWESTERN AUSTR ALIA

126 Hamersley Road, Caversham WA 6055

Telephone: +61 8 9377 1805

Email: [email protected]

www.riverbankestate.com.au

Desserts

Coffee

Tea

Assiette of chocolate desserts (serves 2 guests)

Mixed berry pudding with white chocolate sponge,

passionfruit syrup, rosewater sorbet, warm biscotto

Basil crème brulee, strawberry shortbread,

creamed pistachio, balsamic and caramel ice cream (C*)

Mango cheesecake foam, sable biscuit crumb,

lemon buerre noisette, coconut tuille

A selection of fresh fruit, accompanied by mint yoghurt (C)

Affogato -

Vanilla ice-cream served with a shot of espresso

coffee and your choice of;

Fortified Muscat, Fortified Shiraz or Amaretto (C)

Selection of homemade ice-cream (C) (per scoop)

Selection of premium imported and Australian cheese,

dried fruit, homemade fruit bread, crackers (C*)

Small cheese plate

Large cheese plate

28

15

15

15

15

15

4

1928

Long Black, Short Black, Short Macchiato

Flat White, Cappuccino

Long Macchiato, Latte, Mocha, Hot Chocolate

Iced Coffee, Iced Chocolate (with ice-cream)

Soy, Decaf or Extra shot of coffee

Babycino

3.9

4.6

4.8

6.0

0.6

1.5

Artisan whole leaf pouch herbal infusion

African Nectar Ginger Twist

Chamomile Citrus Bombay Chai

Cup for one

Elmstock Quality Tea

English Breakfast Peppermint Earl Grey

Jasmine Chamomile Green

Pot for one

Pot for two

4.2

4.26.2

S W A N VA L L E YW E S T E R N A U S T R A L I A

FOOD WINE CELEBRATION

Aperitifs

Talisker - 18 year old, Single Island Malt Scotch, Whisky,

voted ‘Best Single Malt Whisky in the world 2007’

Jameson - 18 year old, Irish Whisky, triple distilled

Meukow - XO Cognac, ‘Awarded silver medal at the

International Vinalies Challenge Paris 2004

RiverBank Estate Fortified Muscat - a dessert style, with

apricots and citrus characters

RiverBank Estate Fortified Shiraz - a port style, rich fruit

with hints of dark chocolate

RiverBank Estate Fortified Vintage Shiraz - fruit driven

with a warm, mellow lengthy finish

16

16

21

9 44

9 44

8 34

CLIENT RiverBank Estate Winery PROJECT Food & Wine Menu YEAR 2011AIM Update current menus and refine the design with a clean but rustic feel.

CLIENT Burch Family Wines PROJECT Case Study: Logo Design YEAR 2011/12AIM Develop a brand identity for ‘Burch Family Wines’ which would be the portfolio

images for three brands of wine: Howard Park, MadFish and Marchand & Burch.

CLIENT Howard Park & MadFish Wines PROJECT Tourism Drawcards YEAR 2012AIM Update the current drawcard and create a sophisticated look to represent the two Cellar Doors in Margaret River & Denmark.

CLIENT Mooditj Brothers PROJECT Illustration, Facebook Cover Image & Business Cards YEAR 2012AIM Create a silhouette vision to represent the band with a handcrafted/modern

look and carry this vision over to marketing collateral.

CLIENT Mii Photography PROJECT Logo & Business Cards YEAR 2010AIM Design a fresh and vibrant logo to portray a photography

business, focusing on family portraits.

CLIENT GGs Balloons PROJECT Logo & Business Cards YEAR 2012AIM Design a colourful and fun logo for a company that creates

balloon designs for a variety of celebrations and events.

CLIENT PapaTango Investments PROJECT Logo & Business Cards YEAR 2011AIM Create a logo that had a professional feel with a bold look.

CLIENT Batteries N More PROJECT Logo & Business Cards YEAR 2011AIM Develop a logo for a company that sells a wide variety of batteries in Kalgoorlie, with the prospect of more than one location.

GET THE HOTTEST LOOK

T H I S S U M M E R W I T H

INFINITY CLOTHING!

CHECK OUT OUR ONLINE STORE!!

WWW.INFINITYCLOTHINGCO.COM.AU

AND GIVE US THE THUMBS UP ON FACEBOOK

FACEBOOK.COM/INFINITYCLOTHING

T-SHIRTS$35

SINGLETS$30

TRUCKER CAPS$25

GET THE HOTTEST LOOK T H I S S U M M E R W I T H INFINITY CLOTHING!

CHECK OUT OUR ONLINE STORE!!WWW.INFINITYCLOTHINGCO.COM.AU

AND GIVE US THE THUMBS UP ON FACEBOOKFACEBOOK.COM/INFINITYCLOTHING

T-SHIRTS$35

SINGLETS$30

TRUCKER CAPS$25

CLIENT Infinity Clothing PROJECT Merchandise & Marketing Collateral YEAR 2010/11AIM Develop merchandise design and marketing collateral for Infinity Clothing, aiming

the designs at males between the ages of 15-45 with bright fresh colours.

2011

PREMIUM WHITE

W E S T E R N A U S T R A L I A

13 . 0 % W I N E O F A U S T R A L I A 7 5 0 m L

MadFish Wines Label Re-Design (Concept 1.)

MadFish premium white

Updated MadFish LogoMatches Grandstand & Gold Turtle labels

Enlarged MadFish TurtleDisplays the intricate details of the turtle,

larger impact for shelf viewing.

Coloured BandRough edge, taken from MadFish Logo, links

well to hand crafted design of the turtle.Consistent location across varieties.

Bolder more vibrant colours to stand out.

MadFish Premium White

COLOURS

PMS 390 C

PMS Black C

Silver Foil

White Silk Screen

Stock Colour (Silver)


PMS 390 C

PMS 390 C

PMS Black C

Consistent FontClean look, allows all varieties to display at same size, nice white space around the text

making readbility easier.

White Silk Screen

White Silk Screen


STOCK / FINISHING

Metallica Label Stock

Varnish

CLIENT MadFish Wines PROJECT Case Study: Label Re-Design YEAR 2012AIM To update the Original MadFish wine labels to celebrate their 20th year, focusing on

a more vibrant, bold look to bring in a new, young crowd but to maintain the MadFish look for the current MadFish customers for brand recognition.

MadFish Wines Label Re-Design (Concept 1.) MadFish Bottle Mockups

MadFishPremium White

MadFishPremium Red

MadFishSauvignon Blanc Semillon

MadFishShiraz

MadFish Wines Label Re-Design (Concept 1.) MadFish Bottle Mockups

MadFishPremium White

MadFishPremium Red

MadFishSauvignon Blanc Semillon

MadFishShiraz

CLIENT Metro Modelling Academy PROJECT Enrolment Brochure YEAR 2011AIM Create an A4 enrolment brochure to inform and encourage

new students to the academy.

CLIENT Style Insider PROJECT Flyers, Business Cards & Gift Cards YEAR 2010AIM Design marketing materials for Style Insider that would appeal to females, with a sophisticated edge.

New York City, New York New York City, New York

Chicago, Illinois

LEFT | CLIENT Personal PROJECT Landscape Photography YEAR 2010-2011AIM Capture the beauty of landscapes through a lens.

RIGHT | CLIENT Howard Park PROJECT Product Photography YEAR 2012AIM Photograph wine bottles for technical photos and mood photos for advertising.

Portfolio

Documents

Transcript of Portfolio