Support Payment Recipients

2016 Recipients

To date, we have assisted 196 people who are now a step closer to realising their aspirations and achieving their full potential.

If you would like to know about more about them and what training they have done (or are doing) please have a look at the following industry specific brochures or read on for a part of their story.

Baking - Keva Freeman
Chocolates -  Lynn Green
Cheese - Kris Lloyd

Meat - Alan Holloway and Corey Barr
Microbrewery - Justin Murdock 

Story of one of our recipients – Keva Freeman (video) 
 
 

FEBRUARY 2018 SUPPORT PAYMENT RECIPIENTS - Encore program

Peta Baverstock

Peta Baverstock As a winemaker since 2000 Peta launched Cuvee Consult in 2010 which has enabled her to make base wines for a small amount of growers whilst also providing advice for sparkling wine-making projects.

She would now like to begin her foray into developing her own products under "Baverstock & Sons" wines with the first wine to be released being named 'The Kenneth' in homage to her husbands grandfather who is about to turn 100 years old.

2018 is the year for Peta to see her hard work come to fruition and she is looking forward to the mentoring component of the Encore program.

Kerrie Cooper

Kerrie Cooper Coopers Providore was founded by Kerrie and James Cooper to bring wonderful South Australian foods, brews and more together in one online market. With a passion for the food industry and an appreciation of all the hard work that goes into creating amazing food and beverages, combined with a love of their home state of South Australia, their online providore was born.

Kerrie will be completing the Encore program with the aim of growing the business, developing their business plan and refining their business model for sustainability and scalability. 

We look forward to working with them to showcase and promote our amazing F&B recipients.

Lynn Green

Lynn Green Those of you who are famiiar with our F&B recipients will be aware of Lynn and the delicious toffee and chocolates she creates under the banner of Geraldton Hill.

Having recently moved her business to Adelaide she is keen to share her unique products with a larger chocolate loving audience.

Lynn will be undertaking the Encore program to secure the growth of her business by refining and updating her business knowledge with a comprehensive planned pathway.

Keep an eye out for Geraldton Hills distinctive packaging and treat yourself to some of her absolutely delicious toffee bark - genuinely amazingly delicious!

Martin Rutt

Martin Rutt In 2014 Martin founded Popsicool with the goal of making delicious, handcrafted, completely natural fruit ice blocks using locally sourced fruits, dairy products and ingredients.

He makes a range of regular flovours but also adds flavours with short season fruits and his products can be found at events and select grocers and cafes.  With Popsicool product flavouring such as mango smoothie, raspberry basil, watermelon lime, orange & lemon, classic strawberry and choc banana we are sure you will find a flavour to delight your senses.

Martin sees the Business SA Encore Program as the ideal opportunity to collaborate, seek advice from experts and help him grow his business in the longer term.

 

 

JANUARY 2018 SUPPORT PAYMENT RECIPIENTS

Alija Fiebiger

Alija FiebigerAlija is seeking professional assistance and guidance in the lead-up to the start of their commercial cheese production in 2018 and will be attending The Academie Opus Caseus in France. She has been accepted for a sequence of four courses, specifically designed for cheese makers who want to refine their craft and gain professional growth in all aspects of maturing cheese.  Watch this space as we are sure Alija will be an important part of the South Australian cheese industry for many years to come.

Amira Keddeh

Amira KeddehHaving previously completed a Cert III Patisserie Amira is keen to continue her training and develop further skills by undertaking a Cert IV Patisserie with TAFESA at Regency.  She would like to eventually open a cafe serving dishes that are influenced by traditional Japanese sweets and desserts that are seasonal and also beautiful.

Briony Liebich

Briony LiebichAs an enthusiastic wine, beer and food lover Briony has what could possibly be the best job in the world; she is a Sensory Analyst and professional taster who gets paid to taste beer and work with amazingly diverse products.  With her goal being to help the public increase their awareness of the craft brewing movement whilst providing consumer education to understand more about beer quality, pairing with food, and knowledge about the wide variety of beer styles, she will be undertaking Cicerone training to become a "Certified Cicerone".

Claire Ormesher

Claire OrmesherHaving always loved baking and cooking Claire has discovered her passion lies within raw vegan desserts.  With a desire to learn more about the health, nutrition and science behind food whilst also developing her hands on cookery skills she has chosen to undertake a Raw Vegan Food Culinary course.  Watch out for Claires raw vegan slices next time you are in Home Grain Bakery.  We can thoroughly recommend the Raw Jaffa Cheesecake - simply delicious!

Dean Pipinias

Dean PipiniasHaving worked in the cheese industry for 9 years, Dean understands production processes but wishes to gain detailed scientific knowledge of cheese making.  He will be undertaking the Certificate III Food Processing (Cheese) at the Artisan Cheese Making Academy at TAFESA Regency and putting his new skills into practice at Section 28.

www.section28.com.au

Jonny Pisanelli

Jonny PisanelliDriven to provide the best quality customer experience that he can Jonny is keen to learn new skills and expand his product offerings at Abbots and Kinney.  He will be completing the Ice-cream (gelato) course for Professionals at the Artico Ice Cream School in Italy.  We look forward to seeing (and tasting) the new creations.

www.abbotsandkinney.com

Sarah Spurling

Sarah SpurlingHaving previously completed a Bachelor of Food Technology and Management, Sarah is now undertaking an MBA at the University of Adelaide and we are pleased to provide funding for one subject.  Sarah is employed as a Quality Manager in the food manufacturing industry and has a focus on developing successful high performing teams who are confident in their decisions, decisions which ensure food safety and quality within a fast paced, innovative industry.