In 1982, when the French were still testing atomic bombs in the Pacific, launching a product with a French name could have been problematic. But research groups gave the go-ahead, so we were off to Paris to shoot the commercial that changed the Australian yoghurt market forever.
It was always going to be a challenge. A weekend of eating and drinking in the company of a group of thirty-somethings. But the lure of Tasmanian sparkling wine and fresh produce was impossible to resist.