As a trade qualified Cook, Jessica had developed an interest in pastry and dessert.  In 2011 she studied full time to complete Cert IV Patisserie in order to challenge herself and expand her knowledge and skills even further.

Our F&B family misses you Jess – please let us know what you are up to now.

Greg was keen to formalise his brewing training and undertook the Cert III Food Processing (Microbrewing) at TAFESA Regency in 2019. 

This combined with his previous training including Cert IV Bookkeeping & Diploma Hospitality has provided him with fabulous all round skills for his role at Forktree Brewing in Carrickalinga.

Kath is an early career affineur with an intense desire to learn more about affinage, build an appropriate skillset and be able to assist local cheese makers to create uniquely matured cheeses and bespoke products.

As a 2024 F&B recipient Kath will be attending an affinage course at Mons in France.

Jessica works in the wine industry and will be completing WSET Level 2 Award in Wines to give her a more technical understanding of wine making, grape growing and an educated approach to wine tasting. 

She is seeking a greater understanding of the process so she can explain wine terminology in consumer friendly terms and give her the confidence to stand in a room and be able to talk the talk and know that she is saying the right thing.

Lara has extensive skills and experience in the wine industry.  She is planning on completing WSET level 2 and 3 as a genuine reflection of her level of wine knowledge and expertise, with the intention to pursue positions in the wine production and processing side of the industry. 

We wish you all the best Lara.

Four generations of family passion for wine and viticulture has Petria now looking to ensure that Byrne Vineyards is secure for future generations.  Her previous focus was on production and now as CEO her focus is on sales. As a 2024 F&B recipient she will be completing WSET Level 3 to enhance her wine knowledge, refine her tasting skills, speak wine with confidence and assist her career.

Her philosophy on viticulture is all about regeneration of the environment, combining the maintenance of sustainable soil fertility and the recognition of the relationship between plant growth and a method of management that treats the vineyard as a living system to produce wines of consistent award-winning quality.

Belinda is the winemaker and co-owner of The Cutting in the Barossa Valley, a sustainability-driven boutique winery established in 2018. They craft award winning wines from single vineyard sites across the region and specialise in Shiraz, Grenache and Cinsault production.

Having previously completed WSET the next step in her education is AWRI – Advanced wine assessment course and we are pleased to be able to assist her with this.

For Belinda and her husband it is all about producing better quality Australian wines.  Her passion extends not only to the diversity and sustainability of vineyards and landscapes, but also to the people and palates that shape the world of wine. 

As the Cheesemaker and Affineur at Lilyarra Artisan Cheeses Gerard specialises in making artisan cheeses with goats milk.  Lilyarra Artisan Cheeses have won several gold medals at the South Australian Dairy Awards for which they are justifiably proud.

The next step to formalise and increase his knowledge of cheese affinage is to attend the Mons Cheese Affinage course in France in April 2024 and we are pleased to be able to assist him with this training.

Kylie is a 2024 recipient whose funding will be used to complete Cert IV Patisserie at TAFESA Regency.

She has her own online food business called Kylies Kuisine where she supplies customers with home made cooked meals and is looking forward to branching out into special occasion cakes and to be able to cater for special occasions.

Charavy is a passionate food technologist who has been working in the industry for twenty years. As a relatively new consultant she is looking to expand her skillset and resources to better support South Australian food and beverage processors.

Her funding will be used to complete the Approved persons course for thermal processing of low acid foods in addition to completing the Advanced course for UHT processing and aseptic packaging.

She is keen to support those businesses who do not have the expertise in-house and provide a local service rather than needing to bring in assistance from interstate. 

If you think Charavy might be able to assist you and your business please contact her at LabCoat Food & Beverage Consulting.

Sarahs application is the first we have ever received for training relating to the creation of vermouth.

Her ambition is to learn how to create a premium vermouth in 2024 as a part of the Still Friends portfolio; a vermouth that also captures the unique flavours of Kangaroo Island.  To do this she will be travelling to Spain and Italy where she will be working and training with key vermouth producers in technical sessions directly with their vermouth makers. She is particularly looking forward to being in the area where juniper is grown, with some trees being 400 years old.

We are pleased to be able to assist Sarah with this personalised vermouth educational program.  The Larks are back and we couldn’t be happier.  From all of us at F&B we sincerely wish Sarah and Jon every success in their new adventure Still Friends.

Nathan has grown up with a passion for food, fermentation and food science.  Graduating with a Diploma in food and nutrition science specialising in food science from Uni SA in 2020 he has since worked for various well known South Australian food producers.

Following a passion for brewing his career has now moved to the brewing sector where he is working with fellow F&B recipients at Big Shed Brewing.

We are assisting Nathan in 2024 to complete module 1 of the IBD Diploma in Brewing.

Alexia is a winemaker by trade, both for her family business as well as winemaker promoted to GM for Pennys Hills Estate and Gemtree Wines.

She is a long term wine industry representative with a lot of knowledge and expertise to offer the industry and regional Boards and a desire to contribute to the future of the sector for many years to come.

To enable her to successfully do this we have agreed to fund the AICD Company Directors Course in 2024.  This is one of those courses that is difficult to get across the line for F&B funding but Alexia completely convinced us of her passion for the sector and that this will be a great trajectory for her career.  We wish you every success Alexia.

Mitch is the Head Distiller at Applewood Distillery in Gumeracha.

In 2023 he self-funded and successfully completed IBD General Certificate in Distilling and module 1 of the Diploma in Distilling.  We are pleased to be able to assist him in 2024 and 2025 to complete modules 2 and 3 so he can successfully complete the IBD Diploma in Distilling allowing him to develop and formalise his knowledge of distillation.

This makes $1.2 Million provided in direct support to the South Australian food and beverage sectors.  

Pretty good even if we do say so ourselves.

Today and every day, support SA buy local.

Not quite sure how it is Christmas again already but from our F&B family to yours we wish you all a safe and happy Christmas.

Today and every day please remember – Support SA Buy Local.

Melvin had worked in the meat industry for 4 years when he approached us in 2010.  He had the desire to progress professionally and used his funding to complete Certificate III in Meat Safety.

Where are you Melvin? We would love to welcome you back into the F&B family. Anyone who knows Melvin please tag or share.

12 creative people have recently received offers to become our 2024 recipients (& F&B family members).  This will bring us to 262 recipients and a whopping $1.2 MILLION provided in support of the South Australian food and beverage sectors.

A special thanks to our Board and members for continuing their incredible support for the future of our industries.  We couldnt do this without them and their endorsement, so THANKYOU.

Kelly is the owner of Forage & Feast, an artisan producer of small batch condiments.

She completed a Diploma of Food Science and Technology at TAFESA Regency to provide her with additional compliance and HACCP skills and knowledge.

Check out her range of seasonal goodies and giftboxes at Forage and Feast.

forageandfeast.com.au

Way back in 2011 Philip approached us as he had recently completed an intensive Cheesemaking course and was keen to extend his knowledge and skills by completing an Italian Cheesemaking course. He believed that locally produced cheese would be a perfect and logical addition to their existing range of woodfired breads and chutneys at London Hill Catering.

London Hill Catering in the Clare Valley is dedicated to using local seasonal produce. They grow and produce most of the items used on the menus including, eggs, poultry, lambs, cows, goats, herbs, fruit and vegetables. We are glad to see that London Hill Catering is still going strong.

Having always loved baking and cooking Claire has discovered her passion lies with 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 we assisted Claire in 2018 to undertake a Raw Vegan Food Culinary course.

Now a Mum with 3 girls under 3 she has understandably taken some time out from the workforce but we hope to find her raw vegan slices again soon.  You need to make the Raw Jaffa Cheesecake again Claire, its simply delicious!

Chad had been in the baking industry for 11 years when he approached us in 2008 wanting to broaden his horizons through further education and training.

Chad was shocked to learn that the “papers” he received years before were not in fact his Trade papers.

We assisted Chad to complete his Cert III in Food Processing - Retail Baking (Cake and Pastry) to formalise his skills and to also complete the Bakers Trade Recognition process to ensure he could officially say he was Trade qualified.

Chad has run his own business; worked for a fellow F&B recipient; and is still baking and doing what he loves at a well known SA baking institution. We need more Chads in this world.

Lisa and her partner had a dream of having their own chocolate and coffee shop and gallery on Kangaroo Island.  In 2013 we assisted Lisa to complete Savour Chocolate and Patisserie School chocolates and pralines training along with a course on Showpieces which gave Lisa the skills and knowledge to continue her journey and produce quality products utilising local ingredients.

Their dreams were realised in Kingscote and Lisa is now in the process of establishing her next business – Essential Chocolates.

Winemaker Bryn wanted to pursue his lifelong passion of cider making so with the assistance of F&B he attended the Advanced Cider and Perry Production course held by the Cider and Perry Academy at Washington State University in 2012. The course allowed him to develop an in-depth understanding of cider microbiology, chemistry, fermentation, production technology and sensory evaluation.

Myponga Water Buffalo – Buff Love – is the only farm to consumer buffalo dairy in SA and is the creation of F&B recipients Emma Rooke and Eric Oxenham.

Emma is utilising her 2023 F&B funding to receive one on one training from one of the pioneers of buffalo dairying and cheesemaking in Australia with the aim being to make a locally produced buffalo mozzarella within their facility at Myponga on the Fleurieu Peninsula.

Considering how delicious the Buff Love feta, haloumi and yoghurt is we cant wait to try the mozzarella.  You can find Eric and Emma at the Willunga Farmers Market on Saturday mornings when "the girls" are producing milk.

F&B 2024 Support Payment applications now open.  

We have assisted 250 people to date and provided more than $1.1M to the industry in SA.  If you know what training you want to do, why you want to do it and how it is going to help you then you could be our next F&B recipient.

Please refer to Support Payments page for further information and application forms.  Applications close 12 noon Friday November 3 2023.  It is anticipated that shortlisted applicants will be interviewed before end of November and 2024 funding offers processed in December 2023.

Come on, what are you waiting for?  Make 2024 your year to invest in you.

Originally starting in the baking industry, Frank has always been fascinated with the processes involved in making high quality products.  

He completed Cert III Food Processing Cheese in 2014 with the intention of making cheese to match specific wines and foresees his artisan house cheeses being offered as part of a fine dining premium wine experience.

Grace is a medical scientist specialising in the molecular testing of genetic disorders who harbours an intense passion, almost obsession, for chocolate making and baking.  

Grace chose to complete 2 French Pastry short courses run at TAFESA Regency in 2016.  She is determined to bake the world to a better place, one sweet morsel at a time.

F&B 2024 Support Payment applications now open.  

We have assisted 250 people to date and provided more than $1.1M to the industry in SA.  If you know what training you want to do, why you want to do it and how it is going to help you then you could be our next F&B recipient.

Please refer to Support Payments page for further information and application forms.  Applications close 12 noon Friday November 3 2023.  It is anticipated that shortlisted applicants will be interviewed before end of November and 2024 funding offers processed in December 2023.

Come on, what are you waiting for?  Make 2024 your year to invest in you.

In 2011 Andrew and his wife started their own on farm butchery business called The River Farm Products enabling them to grown their own quality meat and sell to the public.  They offer a full range of products including lamb, beef, pork and chicken from their property in Port Lincoln. 

Wanting to formalise his skills and knowledge Andrews 2014 funding was used to complete Cert III Retail Butcher and Cert III Smallgoods training.

O Simone, Simone, wherefore art thou Simone?

Simone completed various hands on chocolate making courses in 2008 at Savour Chocolate and Pattiserie School in Melbourne and had the dream to become a chocolatier and open her own supper club.

If you know Simone please tag her in this post as we would love to welcome her back into our F&B family.

David was one of our first cheese industry applicants and in 2011 was funded to travel to New Zealand and complete the Cheesemakers Certificate at the New Zealand Cheese School.

In the process of establishing Robe Dairy he took the time to develop a clear vision for his dairy and farm shop and his training gave him the skills to convert their beautiful jersey milk into equally beautiful cheese.  He achieved his dream and Robe Dairy created numerous amazing artisan products including the creamiest and most delicious brie we have ever tasted.

Unfortunately lifes dreams don’t always continue as planned, but David pictured here with Jill the cow, will always be one of our treasured F&B recipients.

With a firm belief that the baking industry would provide him with a rewarding future Recco applied to us in 2014 for funding to complete Cert III Retail Baking (Combined).  His plan was to learn from accomplished bakers and open up greater employment opportunities and future study paths. 

We hope he was successful in his plan.

Sally came to us in 2013.  She was a Cheesemaker on Kangaroo Island and absolutely loved her job. She had already started making new styles of cheese with the entire range of cheeses and yoghurt made from sheeps milk and with the Australian sheep dairy industry in Australia being small she wanted to have the knowledge to help make it grow.. Her funding was be used to travel to Artisan Cheese Making Academy Australia and complete a Certificate III Food Processing (Cheese).

Unfortunately for Sal (and SA) the cheese production facility on the Island closed.  We are very proud of Sal and all she achieved and are sure there is something great ahead for her.

As some of our recipients have learnt, dreams don’t always come true despite how much hard work you throw at them but what matters is that you really tried.  Destroyed dreams don’t remove you from being a valued and respected member of our F&B community, we have got your back.

Luke had been working in the meat industry for approximately 7 years when he approached us for assistance in 2009.  

His funding allowed him to complete a Certificate IV in Meat Processing and provided him with the opportunity for career progression in this important industry sector.

Extra special honorary recipient of the week - even though our F&B recipient is officially her Mum - but for this week we are making Rachael an honorary F&B Recipient of the week.

Sending Rachael and family all of our love and best wishes from your entire F&B family.

Ability Chocolates

We’ll be offline for the next little while as Rachael has her operation this week. We’ll be off for as long as we need to be with her and helping with her recovery. If you do desperately need chocolates our eldest daughter is trained up to help but your order may be slightly delayed. If you wish to send any well wishes comment here and we’ll show Rachael.

Shanes funding allowed him to complete a Diploma in Food Industry Quality Assurance in 2009.  

The training included Principles and Applications of HACCP, Internal Food Safety Auditor, Food Safety QA Management  and Food Safety QA Management Advanced.

SAI Global internal auditor training and intro to food safety and HACCP awareness was the next step in Meagans training when she approached us in 2014.  By completing the courses it gave Meagan the skills to grow and flourish with confidence in her Quality Assurance role for a regional food producer.

Tony and his wife purchased a 34 acre dairy property outside of Normanville with the aim of setting up a small sheep dairy and cheesery.  His cheese interest started as a child visiting Cheddar Gorge in England, with the defining moment in 2009 when visiting an artisan sheep dairy/cheesery in Switzerland.

His funding was used to complete the Cert III Food Processing (Cheese) through the Artisan Cheese Making Academy Australia at TAFESA Regency in 2013.  Tony with the assistance of “the girls” established Seavewe Artisan Sheep Dairy which unfortunately was a victim of Covid but Tony will always be a cheesemaker at heart and a valued member of our F&B family.

Having an interest in Quality Assurance Bec used her funding to attend the 2012 Australian Beverages Council Technical School to gain an overall knowledge of  beverage  manufacturing. 

Where are you now Bec?  We miss you. Please get in touch.

Having spent 20+ years in the food industry Paul has expanded his interests into artisan coffee.  The Obsession Coffee Company are artisan roasters and select only the finest beans sourced throughout the world.  Their endeavour is to offer their customers the best tasting coffee available, whilst actively pursuing sustainable and socially responsible farming practices. Pauls funding was used in 2013 to complete 2 coffee roasting courses.

Tiffanys funding in 2009 allowed her to complete a Diploma in Food Industry Quality Assurance.  The training included Principles  and Applications of HACCP, Internal Food Safety Auditor, Food Safety QA Management and Food Safety QA Management  Advanced.  

She has worked in numerous different food industry sectors and was looking to complete the courses so she could have a successful career with many opportunities.

As a winemaker Peter wanted like to expand and improve his knowledge of wine regions and styles to enhance his wine evaluation skills and help set benchmarks for style and quality. 

He is a 2020 F&B recipient who was funded to undertake WSET level 3 through TAFESA.

Ronlee is a 2012 recipient who was working in a Quality Management role and wanted to formalise and improve her skills.  Her funding was used to complete a Diploma of Food Technology. 

We are proud to say she is still in the food industry and is now a QA Systems Manager for another well known SA producer.  She is one of those behind the scenes people that keep our food safe – thanks Ronlee.

Pete Nash is a 2015 recipient who we assisted with specialty coffee roasting training. He is the head roaster of Ki Coffee and in November 2022 won 3 international roasting awards to add to the past 9 awards. Ki coffee roasters also won the prestigious Kangaroo Island 2022 business leadership and innovation award – congratulations Pete.

KI Coffee supply bulk coffee for in-house use in cafes, retailers, accommodation locations, even a local book shop along with wholesale and retail packs. They access their beans from a carbon neutral supplier to help the green Kangaroo Island footprint. Visitors to KI can experience “the art and science of coffee” where you go from bean to cupping process, or a “coffee and chocolate pairing” session, both of which are very popular experiences on the island. Ki coffee roasters are paired with sideroads coffee with pour over and dippy bags that have hit the international market and growing. Plans for additional products eg chocolate covered coffee beans and chocolate bars and location expansion are in the pipeline.

Six months in France when she was a young teenager developed Sophies love for cheese and attending a one day cheese making course at Woodside Cheese Wrights with Kris Lloyd made her all the more passionate about all things cheese.  Her long time goal is to have a career in the cheese and gourmet food industry and we assisted her in 2014 with funding to complete Cert III Food Processing (Cheese) at TAFESA Regency.

Brett would like the baking industry to get back to making more indulgent products.

As a qualified Bread Baker his funding was used to fund Certificate III in Retail Baking - Cake and Pastry in 2010.  This improved his skills in the cake and pastry side of baking.  

After a  European holiday where she was inspired by the delicacies created by Pierre Hermes, Brooke had a desire to  learn the art of macaroons and had realised that it takes refined skills, knowledge and talent to create a product this special.  

A passionate pastry chef, Brooke also wanted to learn how to make chocolates and pralines as well as become more  innovative with her gateaux skills.  Her funding allowed her to complete various courses in 2009 and improve her knowledge  and hands on skills. 

Brendon has been in the meat industry for many years, has worked on the land all his life and is also a State Emergency Service volunteer.

Brendon asked for his support payment in 2008 so he could complete Cert IV in Meat Processing (Meat Safety) to allow him to become a Meat Inspector.  We are glad that we were able to be part of his successful career transition.

  Brendon pictured with fellow F&B recipient Betty.  Well done you two!

As a graphic designer Adam has decided it is time for a change to a better way of life. He would like to use the transferable skills, knowledge and creativity he has amassed over the years and adapt them to the beverage industry. He has a thirst for knowledge and ideas and used his funding to undertake the Cert III Micro Brewing course at TAFESA Regency in 2017. 

With Adams creative ideas we are sure there will be some imaginative brews being created somewhere in the future.

I was fortunate enough to get funding from the Food and Beverage Development Fund in 2016 to complete my Certificate III in Patisserie at TAFESA Regency.  This allowed me to get back into baking after years of learning all aspects of front of house in cafe settings.  I particularly liked learning about gateaux and french style desserts and would like to open my own business one day.

After travelling to Finland and meeting with the renowned Robert Paulig, I developed my love for gourmet coffee. Once I returned to Australia, my uncle and I embarked on a journey that would not have been possible without the help of the Food and Beverage Development Fund.

Carol and her team assisted me in attaining the coffee roasting and cupping training that I needed in 2011 to start my coffee roasting journey. Many years later, our boutique coffee roasting business Obsession Coffee is still thriving in South Australia.  

I completed my Cert III Food Processing at TAFESA Regency in 2014 with the plans of making cheese for use where I was working at the time.

With increased confidence I decided I would study to become a nurse as that had always been my dream. I studied 3 years full time while working part time in Aged care to gain some experience in healthcare and graduated from Flinders University with a Bachelor of Nursing.  Now working as a registered nurse in theatre and on a renal unit providing hemodialysis to patients.  I have just completed post graduate studies in nephrology nursing and have been involved with covid frontline testing for SA pathology.

Although I didn’t continue with my food pathway I am forever grateful to the Food and Beverage Development Fund for allowing me the opportunity to gain my Certificate III Food Processing as this helped support my pathway into university allowing me to follow my dream which is where I am today.

I am very thankful and blessed.

Food and Beverage Development Fund assisted me in 2014. I originally applied (and was approved) to study online from SA and thought I would lose my funding when we decided to temporarily move to the UK, but the Fund acknowledged what a great opportunity it was to live and study overseas, and their funding provided for my course costs and materials.   I was able to study for the International Brewers and Distillers Diploma while I was living in London, and attend flavour development tasting and training at the IBD Beer Academy - a once in a lifetime opportunity! 

I was proud to bring this knowledge and training back to my home state of South Australia, and improve the quality of South Australian brewing just that little bit!

In 2017, we started the adventure of milking buffalo and making buffalo dairy products. We particularly wanted to make a beautiful traditional buffalo milk mozzarella. Four months later, the original herd of Italian Dairy Buffalo arrived in Myponga; 6 pregnant cows and a bull.

The four years since then has been a journey to build the diary parlour and cheese making facility, upgrade the farm infrastructure, learn how to look after and milk buffalo, and learn how to make cheese. The best bit has been getting to know our buffalo.

With that came the aspect of owning a business. So I applied to the F&B dev fund to support me to do the Business SA Encore Program for new business mentoring, and was successful. It was a good way to get a handle on what was coming our way on the business aspects, and gave us a good idea of what to expect.

The course helped me to identify the types of things we need to consider in running a new business.

Since the course, we have been making buffalo dairy products, the herd has increased in size and we are trading at the farmers market. A mozzarella is our future goal and not too far away.

Coming from a non-ag background and not having much to do with animals, the buffalo have been my first animal management experience. I had to learn about their needs, and our needs, and in return you get trust. They are smart and hierarchical so you need to treat them with respect. They might not look like it but they are the most placid animals and are very affectionate.

I completed my Certificate IV Patisserie at TAFESA Regency in 2018 and the skills and experiences I received through my studies have shaped my career today.  I would not have been able to get through my patisserie studies without the F&B Fund.

Whilst my food industry aspirations are currently on hold, I'm grateful for what I've achieved so far through the amazing support of the F&B fund family.  My dream is still to eventually open a cafe serving dishes that are influenced by traditional Japanese sweets and desserts that are seasonal and also beautiful.

Jarrod originally started in the brewing industry providing maintenance services however his passion for the process now has him employed as an assistant brewer at Watsacowie Brewery in Minlaton, SA.

Jarrod has a good understanding of the chemistry and physics side of brewing but is looking for official training in the sector to expand his knowledge of what he has learnt on site.  He originally came to us looking to complete the Cert III Food Processing (Brewing) but is now considering his options for more in depth training and will be enrolling in either IBD or University studies.

Carla is a passionate and driven brewer looking to improve her knowledge and take her career to the next level.  The funding provided by F&B will allow her to complete module 1 of the IBD Diploma in Brewing.  Carlas intention is to complete all 3 modules of the IBD Diploma to give her an internationally recognised and comprehensive understanding of brewing science and its application.

She is also the Pink Boots state coordinator which aims to educate, support and advance women in the brewing industry.

A few years ago Philip had to give up his existing small earthmoving business and spent some time considering what he wanted to do.  Sourdough was his decision and he spent the next three months in intensive self-led study, making connections and learning to bake sourdough at home. He initially thought it would be possible to bake up to 60 loaves a week.  Fast forward a few years and Basket Range Baker bakes over 200 loaves of sourdough bread a week in addition to croissants, morning buns, brownies and brioche scrolls. You can find their delicious products at various weekend markets, local wineries, cafes and shops.

Philip would now like to learn to create different types of sourdough pastries and breads in the most efficient way possible, within their current environment and constraints. He will utilise his F&B funding in 2023 for one on one training with a respected industry expert who will train Philip on site at the Basket Range Baker premises.

Bahareh holds both a Bachelors Degree in Agricultural Engineering, Food Science and Industry as well as a Masters Degree in Food Technology and is working in industry as a QA Manager. 

She is interested in further developing her technical knowledge and applying this to the extension of shelf life in a range of food products.  To do this she will be completing a CSIRO course for Thermal Processing of Low-Acid Foods.

Adrian has worked in the industry for over 20 years in various different roles and found that what first started as a job soon became a hobby.  As his interest in distilling expanded, the natural progression to create quality spirits from scratch whilst utilising local ingredients evolved into the creation of Little Terra Distillery.

Adrian prides himself on the small batch quality and character of his products.  His first product is Gin 44, which was created for a full sensory experience for the consumer.  The pleasant uplifting aroma of citrus and juniper, is followed onto the palate with the refreshing and bold flavours of coriander, cardamom and thyme.  Is your mouth watering yet?

In 2023 Adrian will be attending the Become a Master Course at the Old Kempton Distillery School in Tasmania where he looks forward to benefiting from their guidance and knowledge as well as the practical hands on skills of distilling.

The only question left to ask is “Was Adrian a little terror?”

Sarah has worked in the food and beverage industry for many years and is passionate about food, wine, beer and the amazing local companies we have here in SA.  Sounds just like us doesn’t it so we decided to make her a member of our F&B family.

She loves knowing that somebody is eating or drinking a product that she has helped to be the absolute best quality possible and will be completing Implementing SQF systems in food manufacturing training.

Vish is a F&B recipient who successfully completed Module 1 of the IBD Diploma in Brewing in 2022 and will be funded by us in 2023 to complete Modules 2 and 3.

He is very passionate about the sector and is looking forward to creating more creative and diverse beers with efficient processes.

Josh also created a new brew Vicious Evolution which is available at Big Shed.   He worked hard on the concept, recipe development and artwork and was awarded top can artwork in SA and #6 overall in Australia in the GABs can art awards. 

Hayley is a 2023 recipient whose funding will be used towards the Diploma of Food Science and Technology through TAFESA.

She firmly believes the Diploma will provide her with the skills and knowledge of the science behind food and further enable her to continue to excel in her current role as Food Quality Assurance Technologist for a South Australian owned family business.

Outside of her work career Hayley is a highly regarded professional sprinter who recently won the Stawell Gift, the largest and most prestigious footrace in Australia.  Not only does this achievement show her drive for hard work and dedication, but a constant pursuit of excellence in whatever field she is in.

Josh is currently a Business Intelligence Analyst at Spring Gully Foods. He has worked there since finishing university, and during this time developed a passion for data and saw the potential that insights can give to SMEs such as Spring Gully. He approached the Food and Beverage Development Fund to partially fund his Graduate Certificate in Data Science at Uni SA and is one of our 2022 recipients. 

Through this study he has already been able to greatly enhance the quality, depth, and variety of insights at SG, and looks forward to the opportunities completing his studies will offer.

Welcome to our Food & Bev family Oliver, Hayley, Adrian, Carla, Bahareh, Sarah, Phil and Jarrod.  Welcome back for round 2 to Vish and Emma.

We are very excited to see what 2023 brings you and look forward to sharing in your journey.

This brings us to 250 support payment grants we have provided and returned over $1.1 Million into the South Australian food and beverage sectors.  Outstanding effort to all involved.

Image of Oliver courtesy of Megan Spencer

We had a dream to create a beautiful traditional buffalo mozzarella so we acquired a small herd of Italian Dairy Buffalo, and I studied a Cert III in Food Processing at the Artisan Cheese Making Academy. It was such a great experience.

We heard about the Food and Beverage Development Fund from a previous recipient. She couldn’t say enough nice things about Carol and the support provided by the F&B family. I applied for a grant to support me to do the Business SA Encore Program, which provided mentoring for new businesses, and was successful. It was so inspiring to see so many people passionate about their businesses of all kinds – fashion, security, medical, wellness and food and beverage.

The course assisted me to understand the types of things we would need to consider as the business grew, in particular budgeting, marketing, risk management and business planning. I regularly draw on my learning from this course as our business develops. For example, we are currently focussed on improving our branding and financial systems.

When I arrived at the awards night, I was humbled by the calibre of the people in the alumni and the other people also receiving awards. There were some really great South Australian businesses represented there, including other well respected cheese-makers and even another business from Myponga!

Since then, the business has steadily evolved, we are making dairy products and trading at the Willunga and Adelaide Showgrounds Farmers Markets.

From all of us to all of you we hope you have a safe and merry Christmas.

Please remember to shop locally and support our fabulous food and beverage producers, they really are amazing!

/docs/2020FB_recipients_List.pdf

The philosophy of this Kadina butcher was for their business to only sell good quality meat, offer the best customer service and keep job opportunities for young adults available in the regional area.  With a philosopohy like that how could we not play our part?  

Chris was funded in 2016 to complete the Threesixty Business Coaching program provided through Business SA to enable him to make better informed decisions as he moved forward with the business.

Oliver has been involved in the wine sector for many years. As part of his PD he has completed amongst other things the Spanish and French Wine Scholar courses.  We are pleased to be able to assist Oliver with Italian Wine Scholar training through the Wine Scholar Guild.

He believes the course will also help him to better understand the importance of growing climate-appropriate grape varieties in the context of climate change, and their impact and importance to the South Australian wine industry.

.  Photo credit Megan Spencer

With a background in Agricultural Science and love of growing fruit, Michelle and her husband established a vertically integrated business Kalangadoo Organic focussed on supplying the local community with the tastiest, most nutricious organic produce possible with the primary focus on apples and apple juice. 

The funding provided to Michelle in 2009 was used to obtain training and advice in the areas of apple juice, cider and cider vinegar with the emphasis on small scale premium production.

Alan had been working in the meat industry for 12 years in New Zealand and Australia.

Alan was interested in Meat Safety and in 2008 asked for his support payment so he could complete Cert III and Cert IV in Meat Processing (Meat Safety).

Gina was a mature aged apprentice  who completed her Apprenticeship to become a qualified Bread Baker and Pastry Cook.

She had been in the baking industry for approximately 20 years when she approached us in 2007 for funding to complete courses at Planet Cake in Sydney. She was especially interested in the effects of food intolerances and wanted to increase the market for foods minus allergy creating ingredients, particularly gluten free products. 

Although no longer working in the sector she developed fantastic skills as can be evidenced by the outstanding cake she made for one of our Award presentations.  Gina you will always be a valued part of our Food & Bev family.

Life brings many surprises and opening a fresh pasta business with my husband has been a dream long time in the making.

Well to be fair, initially we did not know fresh pasta would be our preferred product when we started our Cert IV Patisserie course in Melbourne and completed in Adelaide with the assistance of Food & Beverage Development Fund.

Our journey to make our dreams come true lead us to Mount Barker and the Adelaide Hills.

We fell in love with Mount Barker and found a welcoming, vibrant community with access to some of the best fresh ingredients in the world produced locally.   

Producing our awesome ravioli and sauces in our new home was a natural development.

Our ravioli bring back memories for me personally back home in Italy where on Sundays families would buy fresh made ravioli and tortellini in the local fresh pasta store.

The pasta store was beloved and popular! I remember joining the queue in the shop with my grandmother to organize a beautiful lunch for a Sunday family reunion.

We are now pleased and may I say proud to launch our online store this Tuesday (November 15, 2022) to start bringing a bit of Italian lifestyle to a unique Australian location.

Our Fresh Pasta Business is online and we are ready to deliver our ravioli and sauces to customers in the Adelaide Hills.  www.mammacaterina.net

As the Production Manager of an artisan cheese factory Simon had learnt his skills on the job. With F&B assistance in 2011 he completed a Cheesemakers Certificate at the New Zealand Cheese School to gain a greater understanding of the intricacies of the cheesemaking process and improve his skills as a Cheesemaker.  This was before we were lucky enough to establish a South Australian Cheese Academy at TAFESA Regency and at a time when people had to go overseas to learn these skills.

Simon is one of our few MIA recipients..  As all our recipients are advised,  once you are successful you become part of our Food & Bev family – and there is no escape.  Where are you Simon?

Laura completely baffled our Selection Committee with her food science knowledge when she was interviewed in 2012 during the second year of her PhD.  She used her funding to attend the 2012 Australasian Grain Science Association Cereal Chemistry Conference and to work with the food rheology research group at the University of Queensland.

RIP Laura you are greatly missed by all those that knew you.

After operating a wholesale, direct B2B bakery business for 13years prior, in 2010 I was lucky enough to receive funding from the Food and Beverage Development Fund to Complete a Diploma in Management.  Although my years in business prior to this had taught me so much about running a food business, to officially study Business Management gave me many more management skills that filled in many of the gaps I was missing in my knowledge.  This enabled me to manage staff efficiently and grow the business on a national level at that time.  The Diploma of Management is a most valuable tool and I may not have pursued this avenue without the support and funding from the Food and Beverage Development Fund.

I first heard about the Food & Bev Development Fund in 2015 and applied straight away.  I had worked in the wine industry for several years and always had the vision to move on to a slightly different path by the way of Microbrewing.

This award gave me the means to undertake a Certificate III in food processing (Microbrewing) through Tafe SA where I was able to further my existing knowledge from the wine making industry and put it into practice making small batch beer with the future plan of starting my own craft brewing business. My beer brewing dream is still well and truly alive but for now I am focusing on the wine industry and the existing label that I have established. 

No doubt the skills that I learnt during my brewing course have transferred well into my wine making venture and I have the Food and Beverage Development Fund to thank for that!

F&B 2023 Support Payment applications now open.  

We have assisted 240 people to date and provided nearly $1.1M to the industry in SA.  If you know what you want to do, why you want to do it and how it is going to help you then you could be our next F&B recipient.

Please refer to Support Payments page for further information and application forms.  Applications close 12 noon Monday November 7 2022 with outcome expected by mid December.

Make 2023 all about you!  Come on, what are you waiting for?  

Hello everyone I'm Gabby Sullivan and I'm currently working as the laboratory tech/manager at Rymill Winery in Coonawarra. I was lucky enough to receive an award from the Food and Bev Fund in which they supplied all my uni text books while I was studying nutrition and food science. They also helped me find and funded a course at TAFESA studying winery industry operations.

Thankyou Food and Bev again for these opportunities and award but also the great connects and inspirational stories from other recipients. Look forward to catching up with everyone soon.

In 2019 I was very fortunate to be the recipient of the Food & Beverage Fund. While I was a stay-at-home Dad I started roasting coffee as a hobby. I used a modified Bread Maker, heat gun, thermo probe and open source roasting software to create my own delicious blends out of my garage. The combination of technology, creativity and of course COFFEE, soon had me hooked. More and more friends were showing up to get beans and I started trading beans for household goods and random items via TRADE*LAIDE. I decided to ditch my accidental career in corporate technology and launch MIGHTY MIGHTY Coffee.

I soaked up everything I could about the art of coffee roasting, via books, the internet, local roasters and a lot of trial and error. I was still missing that last 20% of knowledge that only an experienced master roaster could provide.

The Food and Beverage Development grant allowed me to travel to Melbourne and complete an advanced two day specialty coffee roasting course. This amazing opportunity helped me refine my skills, understand the complex food science involved in the roasting process, and most importantly, how to consistently bring out the best flavours in the raw beans we source.

Their support allowed me to grow a successful specialty coffee business, supplying beans, cafe equipment and a range of Cold Drip Coffee products to local cafes, restaurants, cellar doors, offices and across Australia to our retail customers.

Now based in Lobethal, Adelaide Hills we have collaborated with some awesome local producers Applewood Distillery (coffee liqueur), Moonburn Brewing (Coffee Stout) and soon to launch a delicious Coffee Porter with long time craft brewing legends Lobethal Bierhaus. We recently opened the doors to our own Coffee Bar and cellar door in front of the roaster at 3c Main St, Lobethal. We love offering a tasting experience directly to our customers and helping people brew awesome coffee at home.

I’ll be forever grateful to the Food & Beverage Development Fund for this life changing opportunity. 

What seems like an eternity ago (but was actually 2010) I was very fortunate to receive a grant from the Food and Beverage Fund to enable me to travel from Adelaide to Sydney to complete a 1 week course in cake decorating. This was the impetus for me to start a wonderful journey to not only develop amazing skills which I was able to use in my work, both then and now, but I met some amazingly talented chefs that I am still in contact with today. I have taken the confidence I gained from this experience and continued to learn new skills and will never forget the opportunity given to me. I like to consider the fund a family of talented people who are always ready to support and encourage one another!

F&B note: Debra also successfully completed both Bakers and Cooks Trade Recognition and to this day is still the only one who has received both Certificates.  Congratulations Deb from all of us at Food and Bev.

Deanna is a 2010 recipient who utilised her funding to complete various Savour patisserie courses in Melbourne and is now the proud owner of Chesterfield Whisky.

 From Deanna: Thankyou to the Food and Beverage team for the continued support of those who  dream of learning a new skill or increase their skills  which helps create great SA businesses.

Agi has been brewing commercially since 2013, the same year in which she completed her university study resulting in a double degree in Philosophy (BA) and Sustainable Development (BSc).  Having also previously attained the IBD General Cert in Brewing she wanted to increase her brewing technical knowledge, skills and abilities.

Agi is a 2018 recipient who received funding towards the IBD Diploma Brewing.  She was head brewer for Sparkke and has also worked at Young Henry's, Mismatch and is currently working at Gage Roads A-Shed.

I’m very grateful to the Food and Beverage Fund SA as it assisted in paying for me to obtain my Lead Food Safety Auditor qualification with SAI Global in November of 2012, opening up a pathway to a new career.

In July 2013 I become a lead food safety and quality assurance auditor for a local (Australian) certification body. Now into my 9^th year of being a lead 3^rd party auditor for many industries and scopes, some of which include fresh produce, food manufacturing, beverages, livestock, animal welfare, transport, environmental sustainability, social practices compliance, and several other scopes. I now reside in Southern Tasmania however travel extensively to all parts of Australia, who knows, some of you may have even met me at your operations…

With the incredible assistance of the Food & Beverage Fund in 2016, I was able to extend upon my Patisserie Diploma and venture into specialities including Viennoiserie Pastries and Gelato.

These two separate courses, one at Regency Tafe and one in William Angliss in Melbourne, both gave me additional skills that I took with me on a stage to Europe and became highly sought out as an employee at 5 star hotels and other establishments. I actually continued my education in Europe and completed a Gelato Internship in Bologna and have since managed and run a wholesale manufacturing gelato business, an ice cream shop front and cafe simultaneously. All with the help of F&B!

If anyone were to ask me the point in my career where I truly knew the direction I wanted to go in, it was when I met Carol and the team at F&B. It truly is like a family and the support is second to none

You guys are the best ...thank you so much for everything you do!!!

Dean is a 2018 F&B recipient.  Having worked in the cheese industry for 9 years, Dean understood production processes but wished to gain detailed scientific knowledge of cheese making.  We assisted him to complete the Certificate III Food Processing (Cheese) at the Artisan Cheese Making Academy at TAFESA Regency and he put his new skills into practice with an Adelaide Hills Cheesemaker.

Quote from Dean “It was a great feeling to win a scholarship. Being a part of the process was very inspirational and helped me to follow my dreams.”

In 2013 I was lucky enough to be awarded a scholarship from the Food and Beverage Development Fund to convert what was my little hobby market stall producing cupcakes at local events, into a thriving boutique small business producing custom cakes and other sweet treats. Previously self-taught with a life-long passion for baking, the funding provided allowed me to build upon my skill set, enabling me to complete a cake decorating course to advance my skills in tiered cakes and undertake a unit at TAFE in small business management.

The support provided by the Food and Beverage Fund has been nothing short of amazing. With the newfound knowledge I gained as a result of this funding my small business “Imagine-ate Cupcakes and Treats” grew significantly over the following years allowing us to become involved in the celebration of hundreds of weddings, birthdays and other special occasions. Thanks so much to the Food and Beverage Development Fund for giving me the confidence and means to pursue my passion in baking.

In 2017 I was extremely appreciative of a grant received from the Food and Beverage Development Fund to pursue an interest and passion.

They provided me with the opportunity to study and upskill in the art of ‘Distilling’.

There were two layers to which the Food and Beverage Development Fund supported me in this journey.

Firstly, I travelled to Hobart and undertook a 5-day theoretical and practical course with the ‘Australian Whisky Academy’. Here I learnt from experts in the industry and unpacked Tasmania’s thriving distilling culture from behind the scenes. The bonus component was networking with both experienced distillers, who shared their own start up journeys, and the new aspiring distillers who were ready to launch their own brands.

Following on from this I gained formal qualifications, achieving the IBD General Certificate in Distilling.

Living in South Australia, we are so fortunate to be a part of a food producing and manufacturing industry that has a global status. The Food & Beverage Development Fund allows individuals to upskill, grow the industry and become entrepreneurs.  I cannot thank the Food & Beverage Development Fund enough for the vision, opportunities, and genuine support they have provided all of us.

The Food and Beverage Development Fund helped me to attend the fundamentals of spirit production course at Adelaide university in 2019. I plan on using the knowledge that I gained to help diversify our family cheese making business and increase the sustainability of our processes. Without the encouragement and financial assistance of the fund this opportunity would have been much harder for me to pursue.

I’m thankful to be a part of the Food and Beverage Development Fund alumni and encourage anyone seeking to further develop or diversify their skills to apply. 

During my Bachelors degree of Food Science & Nutrition, I had the opportunity to further my skills and interests thanks to the Food & Beverage Fund. It assisted me in all the school books I required during my studies and also allowed me to complete 2 courses dessert making. This has been a great help during my career in food product development and recipe creations which I have been working in for the last 7 years.

A wee while ago now the F&B development fund helped me study a cert IV in marketing & strategy. I was starting a business preparing high quality stocks (apparently we call them "bone broths" these days) and value added meals from them (soups, ragout, casseroles, risotto etc.) I knew these products ticked a lot of dietary "boxes" and I knew how to make them & I well understood the "business" of making & selling them. I wanted to aim at the food service sector and food retail (supermarket) sector. So, while I felt qualified knowing how to make them & all the other business logistics I only had some "guesswork" ideas on how to pitch them to the market in particular the supermarkets. I searched out a marketing course that offered subjects in the areas of my concern & in a manner that I could attend and then approached the F&B development fund with the idea. The rest is history - they loved it - declaring it was "right up their alley", provided the funding for me to complete the course which I duly did. Consequently I now have a firm grasp of marketing concepts & strategies (regardless of the current fashion for their nomenclature) and got my stocks & sauces into a number of supermarket chains around the metropolitan area as well as several hotels & restaurants.

Simon is a dedicated foodie who has also contributed for many years as a member of our Cooks Trade Recognition Committee.

The Food and Beverage Development Fund changed my life in 2010. There is no way I would have been able to complete my food science diploma without the financial and emotional support of these wonderful people. This led to becoming one of the few graduates of Food Writing at Adelaide University. I even did a brief stint as a restaurant judge.

I now own my own company and have three businesses operating (The Port Adelaide Emporium, Bluetongue Auctions and Red Door Creative Studios). Whilst I am not currently in the food industry, I have intentions to produce a couple of quality products in a future venture. The broad education I received has been invaluable to my current career and I thank you sincerely Food and Beverage Development Fund.

Kudos to all the amazing recipients of this fantastic initiative. South Australia is very lucky.

Thanks guys keep the good food and drinks coming.

Being a recipient of the Food and Beverage Development Fund in 2022 has allowed me to enrol in WSET 3 at TAFE and the AWRI Advanced Wine Assessment Course this year while working as an Assistant Winemaker. These wine focused courses will assist in improving on my knowledge and tasting assessment skills of wine, to reach my goal of making my own wine under my own label.

I’m Sarah, I live in Middleton with my two children. About 5 years ago I started up Real Food Life with the intention to connect the local community and the wider Fleurieu Peninsula, with real and whole foods. Begin a ripple effect in the hope to inspire healthier communities. My business has been through many changes and has grown into what it is today - offering wholefood, plant based catering and education to retreats, individuals and local businesses.

In 2019 I attended an Ayurvedic cooking course in northern NSW with the grant I received from the Food and Beverage Fund. I learnt many skills in vegetarian cookery and the elements that ingredients add to the food. As I continue to learn more about nutrition and how best to nourish our bodies, Ayurvedic principles are catered to the individual and I like that. It’s not a one size fits all approach to health. It allows you to see what works for you and trust that your body knows what it needs. 

The Food & Beverage Development Fund allowed me to complete a basic wine analysis course at TAFE SA in 2012 whilst I was completing a Bachelor of Nutrition and Food Science at UniSA.

This helped develop my analytical skills, which have been essential for my career in the brewing industry. I now work at Pirate Life Brewery as a brewing team leader, where my role has a strong focus on quality.

Justin studied the Malting and Brewing science short course at Ballarat University way back in 2009 to help found his beer brewing business. Since then he has been a professional brewer (beer) and distiller (spirits) at 7 commercial breweries/distilleries. He now works as a free-lance consultant advising to the industry specialising in start-up businesses.

Under his belt are 117 awards including Best Australian Neutral Vodka 2020, Best Australian Chocolate Liqueur 2021 and Best Australian Coffee Liqueur 2021.

Most recently he has development a flavoured seltzer range and released his first barrel aged rum. Food and Beverage Development Fund are proud to have played a small part in this amazing journey and are looking forward to seeing what he comes up with next.

The Food and Beverage Fund provided support for me to attend the Uni of Adelaide Fundamentals of Distillation course. This training, alongside my qualifications in brewing and winemaking has helped me to branch into new territory, developing novel products that both challenge and honour the traditions of these disciplines. With a little luck I hope to commercialise some of these ideas soon. The support from the Food and Beverage Fund has been pivotal in this development process – Thanks Food and Bev!

F&B recipient of the week goes to one of our favourite bakers Paul Triglau.  Paul is a F&B recipient from 2010 who at that time was running his own business and was funded to complete various courses at Savour Chocolate & Patisserie School in Melbourne.  Paul is now a committee member of our Bakers Trade Recognition Committee and a trainer at TAFESA Regency.

In 2019 he was awarded the Dr Susan Nelle Churchill Fellowship to go to Italy and discover the secrets of Italian patisserie.  His travel was planned for 2020 and then Covid reared its ugly head.

We are hopeful that Paul will soon be traversing Italy learning about gelato and Italian pastries and returning to SA to share his skills and passion with all of us.

Any taste testers out there?  You can sign me up.

Betty had been in the meat industry for nearly 25 years when she applied to us in 2008 for funding to complete a Cert IV in Meat Processing (Meat Safety)

Betty was determined to become a Meat Inspector – and she did!  She even got her drivers licence which is something she had always wanted, and then needed when she became a Meat Inspector with AQIS.  Betty has now retired but is thankful to Food & Beverage Development Fund for the training that changed her life.

Our journey into the culinary arts started during the 20 years we spent working in Munich, Germany as an Exhibition Designer (Michael) and IT Project Manager (Valentina). Every year we spent our vacations in Italy with Valentina's family and during this time we fell in love with Italy's rich and diverse culinary culture. We came back to Melbourne mid 2010's and spent the following years working in our respective professions.

COVID presented us with the unique opportunity to reassess our professional direction as well as where to best conduct our future activities.

Patisserie was our natural professional choice and initially undertook our Patisserie Cert IV course in Melbourne.

In addition, during this time we thoroughly investigated all locations within Australia / New Zealand best suited to our eventual commercial venture.

Adelaide was the clear winner with its world class educational and culinary infrastructure.

The Food & Beverage Development Support Fund allows us to complete our Patisserie Cert IV in Adelaide in 2022 and at the same time pursue our commercial passion within the unique Italian culinary arts.

Blessed with a F&B grant in 2015 which allowed me to attend various cake courses with world renowned cake artists to learn as many skills as possible.

I completed a wedding cake course with Janet O' Sullivan & and a 3D airbrushed dragon cake with Handi Mulyana from Handis Cakes. I learnt all about stacking tiers, carving Cakes, different tools & techniques to use & airbrushing (which is now one of my favourite things to do!!).

I have met some amazing people, friends and fellow recipients who I have been able to collaborate with over the years.

The Food & Beverage Fund "family" are forever there to help & promote & I am so blessed to have been a part of it now for many many years. ❤️ 

Introducing 2022 recipient Paula who is currently enrolled in Cert III Patisserie at TAFE SA Regency.

The bonds that are created in our childhood can be difficult to forget. Growing up in a third world country, we had limited access to usual past times such as beach, cinemas or sports. All we had to focus on was family, food and faith. Needless to say, I am absolutely passionate about food, and more importantly decadent desserts. My inspiration comes from my late father, Eddy, who instilled in me the love and appreciation of fantastic food. He would not settle for just the ordinary, and that has fuelled my pursuit of perfection in food. I am looking forward to soak up all that Cert III & IV in Patisserie have to offer, in the hope of one day recreating those tasteful childhood memories here in Adelaide. I am grateful for the team at the Food & Beverage Development Fund for assisting me with funding and paving a pathway to make my dream a reality. I aim to make them, and my father, proud. 

Alex is extremely passionate and motivated and also our youngest F&B recipient to date.

With the opportunity to learn and be involved in the brewing, packing, distribution and marketing processes at One Barrel Brewing in addition to being Brand Ambassador attending multiple festivals and functions.  With a clear passion for the creativeness of craft beer and entrepreneurship we were pleased to assist Alex with extension studies at Flinders University in 2021.

Growing up with a craft beer brewer as a Dad my appreciation for craft beer started young. As soon as I was old enough to take part in the family brewery - One Barrel Brewing - I knew it was what I wanted to do, not only after school, but right now.

Nicole is a F&B recipient from 2007 who completed her Apprenticeship as a Bread Baker with Bakers Delight at Marryatville.

As her interests were in the Cake and Pastry area she requested a Support Payment so she could complete individual cake and pastry units at TAFESA, Regency.

If you are out there somewhere Nicole (or if you know Nicole) we would love to hear from you and find out what you are up to now.  There is no escaping our Food & Bev family.

Steven is a F&B recipient from 2012 and 2015. 

According to Steven no other words are needed other than Steven ter Horst.  If you like good chocolate go and check them out at 4/185 King William Road, Hyde Park.

Heidi Setchell, with husband Dave own & operate Black Sheep Produce Australia (formerly the Mallee Caper Company). They have been growing capers, dates and jujubes for around 10 years and now have their own online store selling value-added products direct to customers.

Thanks to a support payment grant from the Food & Beverage Development Fund, Heidi completed HACCP and Freshcare training in 2019 which was vital for ensuring the business was doing everything it could in regards to food safety both out in the paddock & in the kitchen. Growing high quality, nutritious food with the highest regard to the health of our land and the sustainable use of our natural resources is our passion.

Simon from Smiling Samoyed Brewery is a 2013 F&B recipient who we assisted with funding towards his Graduate Certificate of Brewing through Federation University.  If you want to experience excellent craft beers, delicious food and a fantastic atmosphere take the family, friends & friendly furbabies to Myponga for a visit sometime soon, but don’t forget to book.

Smiling Samoyed Brewery was started in 2012 after a home brewing hobby got out of control. Married couple, Simon Dunstone and Kate Henning, have always taken great pride in the quality of their beer and, to help them to achieve their goal of consistent high quality beer, they undertook the Graduate Certificate of Brewing through Federation University with the assistance of the Food and Beverage Development Fund. Since starting the brewery they have won Most Outstanding Beer in Show as well as Champion Small Brewery at the Royal Adelaide Beer and Cider Awards. They produce a range of beers including seasonal releases. You can try their beers at a range of good outlets around South Australia as well as at their on-site brewery bar. You can even see the brewery through a viewing window in the dining room. The brewery bar welcomes friendly dogs on leads as well as being family friendly with a playground for the kids. The bar is open every day except Christmas day with lunch available on weekends.

Kate and Simon adore living and working on the beautiful Fleurieu Peninsula. Since opening the brewery they have expanded their family which now includes children Alvin and Harriett. The brewery is named after their Samoyed dogs with Hoppy and Kent being the current ‘Ambassa-dogs’ for the brewery as well as adored members of their family.

After working for 15 years as a cheese professional, I was keen to expand my knowledge and get out of my comfort zone, hoping to develop a unique South Australian food product of my own.  I had previously studied a science degree and worked as a qualified chef, so studying Food Science and Technology was on my radar. This would take me full circle bringing together my two loves and  give me the necessary knowledge about product development, food safety and food production methods. I applied to study a Diploma in Food Science and Technology starting in Jan 2020 while I worked casually as a cooking demonstrator for Sprout, I was one of the lucky recipients of a Food and Beverage Fund grant for 2020 and used this to pay for my course fees.

I don’t need to describe how the year unfolded! But I will say, having a focus and studying indeed kept me on track to remain positive and hopeful for the what the future might bring. I successfully completed the Diploma which helped me secure a permanent Full Time role with Sprout, working in Operations ensuring all food and work safety compliance is met and continuing with a regular cooking demonstrator and occasional catering shift thrown in for good measure.

I would like to thank Carol for her continued support throughout the past 2 years, and the grant selection panel for acknowledging my contribution to the food industry in South Australia, and I hope that one day soon I will continue down that path of product development, adding another layer to my foodie cap!

Natasha and Scott were raised in the Barossa Valley and first met as teenagers. They both spent many years in the vineyard industry with Tash also doing bookwork for Steiny’s.  Several years later, in 2016, the opportunity came to buy into Steiny’s with a 50% share.  Manufacturing was in the hands of our partner but with the opportunity of buying their share which we did twelve months later, we were left stranded without a qualified smallgoods manufacturer and had to employ an appropriately qualified staff member.  We realised what a risk this was for the future of our business and that we really needed to acquire the skills ourselves.

With the opportunity of gaining knowledge in the smallgoods industry and to gain security for the future, Tash was fortunate to gain a grant from the Food and Beverage Development Fund in 2021 to complete the Certificate 3 in Smallgoods manufacturing through William Angliss Institute. 

Welcome to our Food & Bev family Vish, Paula, Joshua, Valentina, Michael, Adam and John.

We look forward to sharing in your journey.

Jenni Key, Pastry Chef has been thriving in this ’sweet’ industry for 29 years.  Jenni’s career began as an apprentice in one of Adelaide’s prestigious 5 Star Hotels, The Ramada Grand, Hyatt Adelaide and the Hilton Park Lane in London and some small patisseries along the way.   Additionally, she founded Bittersweet Patisserie at Grange, a boutique patisserie which focused on quality and tradition.

Currently teaching the art Patisserie Jenni has lectured at TAFE SA for 12 years and now with LCB, is passing on patisserie skills, passion and drive.

In her application Jenni stated "Patisserie is my passion and my soul. I want to be a leader and teach students the best I can and also never stop learning!!!"  She enjoys competition, has led many teams to success and is regularly mentioned by our recipients as being the best teacher they have ever had. 

We had the pleasure of assisting Jenni with completing an Entremets (pastries) course at the Callebaut Chocolate Academy in Belgium and competing in the Culinary Olympics in Erfurt, Germany as a member of the 2008 Australian Culinary Olympic Team.

I previously worked at an interstate coffee business for a few years where I learnt the art of coffee roasting and what it takes to start a coffee business.  When we moved to SA I modelled Bean Addiction Artisan Coffee Roasters largely on what I had learnt. Although I had some great insight into small business as many of our family has or still have small businesses, I sought as much business advice as I could from those I perceived as being leaders or who excelled in some way in their field.

Today, we have been operating just on 7 years in the Barossa and we are growing from strength to strength. We started out as a sole trader status and have had to move our status to company. We employ 6 people in various capacities and are expanding gradually. I have had plans, with the help of Carol and the team at Food and Beverage Development, to go and get some further training with Equilibrium Coffee Roasters in Melbourne but have had those plans dashed on a number of occasions thanks to Covid.  I am looking forward to getting there as soon as I can get some certainty that my plans won’t be cancelled yet again but it is a very exciting prospect to see just where the training will take me and of course Bean Addiction.

We proudly announce that funding offers have been made to 7 applicants for training in 2022.  This brings us incredibly close to $1.1 Million that we have provided to the South Australian food and beverage processing sectors in support grants and sponsorships.

A special thankyou to all of our members, Board members and Committee members for their invaluable support for this amazing inititative.  Not too bad for a micro charity is it!

Please remember today and everyday - Support SA Buy Local.

Caleigh Hunt is the face behind SloWhey School of Cheese, sharing her passion for cheese making and encouraging people to take a few moments to slow down.

Caleigh brings a diverse range of knowledge to her classes. As a recipient of the Food and Beverage Fund SA Support Payment Caleigh completed a qualification in Artisan Cheese Making and has worked in various roles within the industry from affinage to quality and product development and continues to work and teach in the Artisan Cheese Making program at TAFE. She regularly judges at dairy competitions and has enjoyed travelling overseas to hone her skills as a cheese maker.

Caleigh lives with her partner Luke and their two children on a small property just outside of Willunga. When not dreaming of cheese, Caleigh helps run their small family winery and grows plenty of food for fermenting and preserving.

I’ve always made the family celebration cakes, usually using a trusted favourite recipe and not really deviating much from there. But, life, and bills, pushed any creative endeavours aside, so customer service in call centres, motor vehicle claims and then risk and compliance analyst became my career, just taking opportunities as they arose.

Isn’t it funny how you don’t make a plan, and yet one seems to carve it’s way out, whether you realise or not?

All of these roles gave me invaluable skills to create my own business, which filled a need when I had two of my children less than a year apart. I offered to help a friend with some cupcakes for a baby shower, and received really lovely feedback and asking of if this was my business. So I made it one! It was something I could do from home while the babies slept, or not, and felt that I could keep it manageable. I created a business plan, sourced some business advice made available from my local council and had a chat with the health officer to make sure all risks managed. 

It was good.. but what do eggs do in a recipe? Why certain ratios? And what can I effectively swap out to make a good gluten free item, that would behave like other baked goods, and not be good to use a building material the next day?

A great friend mentioned Carol from Food and Beverage Fund, and I did my usual due dilligance and decided on applying so I could obtain pastry chef qualifications so that I might understand the science behind desserts.

I completed my Certificate IV Patisserie in 2017 with the support of my husband who stepped up to be full time at home Dad (no mean feat!). Since then my business grew to a steady stream of cakes heading out each weekend, as did my family, adding another in 2019.

The dreaded Covid has certainly had an impact; a lot of reschedules has meant some extremely stressful weekends where I’ve simply had on too much for my little kitchen, and coupled with building a house and it’s own stresses has meant until the new house is up and occupied I’ve shut The Essential Cupcake down to orders. Not being one to sit still, I have started a new more artistic endeavour, and hope to open a store combining the two in the near future, as ‘the new normal’ starts to settle in.

At one of the most difficult times of my life I was offered an opportunity of a new career. It was one of the best decisions of my life to become a cheesemaker.  Shortly after this my career was given a fantastic boost by the Food and Beverage Development Fund.  In 2014 I was offered a full scholarship to do my Cert 3 in Food Processing: Fromage Artisan.  This course not only gave me the background knowledge of cheese making it afforded me the opportunity to make contacts in the industry.  These contacts became crucial when circumstances dictated I move from the town I was living in.  The qualification and contacts gained through the scholarship opened doors I wouldn’t have had otherwise.

I have since changed industries but again the qualifications and contacts made facilitated this move also.  The scholarship has kept my life and livelihood moving in an upward direction.

I would like to thank the Food and Bev Fund and especially Carol without whom I would not have had the opportunities afforded me over the past 6 years.  You gave me more than just an educational opportunity, you gave me a way to make my life better.

My name is Luke Moody and I am a qualified Retail Butcher.

The Food and Beverage Development Fund helped support my vision of creating an industry association for the development and promotion of apprenticeships in the meat retail industry. From early on, I had a very good experience in the industry and I wanted to bring that experience to others to grow the industry I was so passionately brought up in.

In 2017 I was funded for the Business SA SAYES program which gave me the skill and ability to create an industry association which have promoted and highlighted the industry to hundreds of young people to date. The most recent success of the association was to achieve grant funding to produce a TV series on the retail meat industry. Showcasing 6 Retail butchers across Australia in the aim to raise awareness about the trade as a viable and rewarding career path.

We are pleased to advise that our 2022 Support Payment funding grants are now OPEN and will be accepted until 2pm Friday 3rd December 2021.  Applicants will be shortlisted and advised on Monday 6th December and required to attend an interview with our Selection Committee on the afternoon of Monday 13th December.  Please note: Application close date has been amended from 7th January 2022 to 3rd December 2021 to ensure that successful applicants have time for enrolments into Semester 1 2022 where necessary. We apologise for any inconvenience this may cause.

Please refer to Support Payments page for further information and application forms.

Please feel free to share within your South Australian networks.

In 2015, after 15 years in the wine industry I decided to follow my passion and make the transition to brewing.

As a lover of craft beer I became obsessed with drinking, brewing and learning as much as I could about the oldest and greatest beverage in the world. 

After studying at Regency TAFE and online through the IBD I landed a job with Big Shed Brewing as an assistant brewer later that year. 

I gained lots invaluable knowledge working in a small brewery making all sorts of fun and crazy beers and learning as much as I could from colleagues and other brewers in the industry through collaboration projects and working along side our contract brewers. 

The Food and Beverage Development provided funding for my diploma studies with the IBD in 2016.

Now Head Brewer at Big Shed Brewing and working in a much larger brewery, I continue to seek knowledge and look for innovation opportunities. 

I love the responsibility as custodian of our core range beers and maintaining quality through our entire process as well the experimentation and creativity that comes with designing new and seasonal beers. 

I am so glad to be part of such a fantastic, friendly and collaborative industry full of passionate people and I am very grateful and proud to be part of the Food and Beverage Development Fund SA family. 

Natasha and Scott were raised in the Barossa Valley and first met as teenagers. They both spent many years in the vineyard industry with Tash also doing bookwork for Steiny’s.  Several years later, in 2016, the opportunity came to buy into Steiny’s with a 50% share.  Manufacturing was in the hands of our partner but with the opportunity of buying their share which we did twelve months later, we were left stranded without a qualified smallgoods manufacturer and had to employ an appropriately qualified staff member.  We realised what a risk this was for the future of our business and that we really needed to acquire the skills ourselves.

With the opportunity of gaining knowledge in the smallgoods industry and to gain security for the future, Scott was fortunate to gain a grant from the Food and Beverage Development Fund in 2019 to complete the Certificate 3 in Smallgoods manufacturing through William Angliss Institute. 

I was introduced to the Food and Beverage Development Fund during studying for my degree in Food Science and Nutrition at the University of South Australia between 2009 and 2012. As students we were encouraged to apply for funding to assist in our studies and I used my grant to purchase study materials.

With hindsight I would have used the grant to put me through a short course, or some sessions with one of the many cooking schools available in South Australia. This would have allowed me to network with others who are both passionate and knowledgeable in industry. The grant came and went but my association with the Food and Beverage Fund remains as the most important thing gained. I have been able to contact them for advice and referrals to contacts within industry and my first job after completing my degree was with some fellow recipients.

I continue to work within food manufacturing. My current role is as Quality Assurance Coordinator for a Poultry Processor based in Tasmania.

Hi, I'm Ann-Marie, owner of Just Desserts Cafe in Gawler. I was lucky enough to be successful in achieving funding from the Food and Beverage Fund in 2019, that I used to do a week long Introduction to Chocolate course in Melbourne at Savour. I attended this course with the lovely Chris from Ability Chocolates too. I have also used some of the funding for some morning classes at Sucre Patisserie in Macarons, Easter Chocolates and Brioche Donuts. Hope to sign up soon for the online courses at Savour to top up my knowledge. Hopefully in the next couple of years I can go over and continue the chocolate education there, as I developed a real passion for making beautiful chocolates and hope to make that my future career.

I'm currently having to sell my cafe due to personal reasons however I to hope reignite my foodie journey in the very near future. The Food and Beverage Fund has certainly helped me see new possibilities to create beautiful art in my food, with a definite future of culinary delights on the horizon.

After closing Settlement Wines in 2014, I started my business, Pomodora, serving authentic homestyle Italian food from various kitchens on the Fleurieu as well as the Willunga Farmer’s Market.
Completing the cheese making course at Regency Tafe in 2014, thanks to Food & Beverage Development Fund, furthered my knowledge and obsession with cheese, a vital ingredient in Italian food. I have travelled to Italy quite a few times seeking out the best cheeses each region has to offer and have visited many producers picking their brains and watching them work.
As Pomodora, I pride myself on working only with the best seasonal produce, sourcing as much as possible locally and creating dishes from scratch using family recipes and Italian tradition.
After the last two years working out of the kitchen at a cellar door in Willunga, Pomodora will be moving on in October to the next exciting adventure! Stay tuned!

Jacqui is a F&B recipient from 2019 who completed the Encore program through Business SA.

Jacqui is the founder of Thistle Be Good; they have been making Dukkah for over 20 years and it’s reckoned to be the best around!

Their products are all vegetarian or vegan with lots of them being gluten free.  They products are super easy to prepare; they are all natural and deliciously flavoured and include ancient grains (including the super popular Freekeh), quinoa, risotto and couscous.  Just add heat and water!

Retail and 1kg foodservice sizes available - see www.thistlebegood.com.au

Introducing F&B recipient of the week – Rob Hunt.

Rob is a 2021 F&B recipient who applied to us to study an online Masterclass in Kombucha.  Ordinarily we prefer face-to-face hands-on training but given the restrictions placed on us all by Covid we considered that in this instance online was the only way to go.

A few words from Rob:

I was lucky enough to receive support to study an online Masterclass in Kombucha through Mananova. This provided me (and others) with a wealth of information on making Kombucha and successfully delivering it to market.

I love Kombucha and enjoy finding out more about the process with new videos being released each month.

After months of unemployment I was lucky enough to rejoin Big Shed Brewing Co as Packaging Manager which has exposed me to canning of various carbonated beverages on a daily basis. These skills and knowledge are directly transferrable to Kombucha which is an exciting prospect for the future.
 

I am very glad that the course has proven helpful to two great health drink companies here in SA, namely Booch Bros and Gather Kombucha. I have made friends with both companies this year and remain hopeful that I can either assist or officially work with one or both of these companies in the future.

Originally opening under the name ‘Cupcake Crumbz’ in 2012, selling cakes at her local markets whilst on maternity leave, Sarah Parin is very proud of how her once small hobby endeavour blossomed and grew in to a bright little business.

Sarah was awarded a support payment by the 'Food & Beverage Development Fund SA Inc' in January 2014. Sarah travelled to Melbourne to attend Cake Camp with the Australian Cake Decorating Network. This was an amazing opportunity for her to further her skills and attend exclusive training with some of the best cake artists in the industry.

After the birth of her second son in 2015, Sarah decided to it was time to restructure her business and focus on what she enjoyed most. So ‘Rose & Birdcage Cake Co’ was born. At that time Sarah specifically offered vintage and rustic inspired wedding cakes and cupcakes. She was extremely proud to be named as a finalist in the Australian Bridal Industry Academy (ABIA) Awards for ‘Cake Design – SA’ in 2015, 2016 and 2017.

Although the business was closed between 2018 - 2020 while Sarah took time to focus on her family and her health, she is very excited to now be back in her homebased kitchen part-time creating delicious cakes, cupcakes and cookies for you all to enjoy!

As a 2009 F&B recipient, I found myself once again seeking assistance in 2016 after a four year break taken to raise my four young children.

A previous Quality Assurance Manager I found myself getting to second interviews but then losing the job due to my four year break from the industry.

My funding allowed me to update my HACCP training and to complete SQF Implementation training updating my skills set and leading to successful employment with Spring Gully Foods Pty Ltd. I have now been the Quality Manager for five years and am fortunate to work for an iconic family owned South Australian company manufacturing pickled vegetables, condiments and honey.

I can’t believe it’s 10 years this month since I went to Novellara in Italy  -where I accidentally ate horse, drove down the Piazza in the wrong direction and learnt a thing or two about Traditional Balsamic Vinegar making. 
The Food & Beverage Development Fund of SA has assisted hundreds of us in training and pursuing our passions. Recipients are creating artisan products throughout SA making it a food and beverage destination on a global scale.

Applications for 2022 open up towards the end of 2021. Jump on their mailing list and have the ‘courage’ to apply.

   

Megan was a Food and Beverage recipient in both 2009 and 2013. Already passionate about the art of chocolate making, in 2009 she undertook courses in Melbourne, which allowed her to establish herself as a chocolatier. In 2013 she took it a step further and completed an in-depth set of courses at an overseas chocolate academy. These courses provided an opportunity to enhance her knowledge about chocolate, chocolate production and the processes of extending shelf life.

For the past 5 years she has been building her brand Dot Chocolate. This included catering for cafes, restaurants, corporate customers and attending markets with her range of products. This year she took the next step and opened a brick and mortar store in North Brighton. With the benefit of a larger kitchen Megan is looking forward to creating lots of delicious new products alongside her current range of chocolate and baked products.

She is so grateful for the support of the Food and Beverage fund, Carol and the Food and Beverage family.

Check out Dot Chocolate Facebook page for online shopping, shop opening hours and special promotions including Fathers Day Gift Box which has just been released.

I discovered a passion for brewing when I received a Coopers brew kit for Christmas in 2015. Starting out with simple syrup recipes I quickly moved on to partial grain and then all grain brewing to enable more creativity. This led to the creation of Forktree Brewing Co.

I was a recipient of F&B funding to complete a Micro Brewing course at Regency Tafe, run by Stephen Nelsen. The course enabled me to greater understand the brewing process on a commercial scale and meet a heap of great people who shared my love of brewing. It also kick started the journey of opening my own brewery in a shearing shed on the family farm in Carrickalinga.

In November 2018 the facility was opened after a lot of hard work and support from family and friends (special shoutout to Mum and Dad, Kate and Simon at the Smiling Samoyed, Alistair at Lobethal Bierhaus, Lee from Shifty Lizard, Tom and Sarah at the Woolshed and Craig and Jase at Big Shed Brewing). It’s been a full on journey since we opened the doors!

The guys at the Food and Beverage Development Fund gave me the confidence to pursue my dream of opening my own place which, along with funding the course I undertook, I will be eternally grateful for.

A love of science, confectionery and how the two combine to create sweet treats is what led to the inception of Lolli Lab. Lolli Lab manufactures a range of handmade, small-batch confectionery that caters to a wide range of tastes and dietary requirements, including sugar-free and vegan options. The range currently includes fruit-flavoured toffee chews, vegan fruit-flavoured jellies, and sugar-free hard candy gems, with many more new products on the horizon. Lolli Lab products can be purchased online, or at various markets around Adelaide.

Lisa used her F & B funding to help with study to become a food scientist, and is now completing the Resident Course in Confectionery Technology at the University of Wisconsin-Madison via distance education. She has 14 month old twins and a 9 year old and decided to start her own food business to allow her to re-enter the workforce whilst juggling family commitments.

At age 27 I decided to become a Pastry chef.

I left my job as a prosthetic limb technician to pursue my love of food. 

In 2016 I completed Cert 4 Patisserie with help from Food & Beverage Development Fund. 

Since then I have worked in the industry for the last 5 years gaining experience at places such as Jarmers Kitchen, Pike & Joyce, Blanco & Horner, Lost in a Forest, Botanic Gardens restaurant. I have also been doing backstage theatre catering for artists such as Tim Minchin, Ludovico Einudi, Ziggy Alberts, Kim Churchill. 

I have started my own catering company @chefsnax to do private catering. 

I spend my spare time foraging mushrooms or in my garden, growing what ever I can.

F&B recipient of the week - Briony Liebich from Flavour Logic. Her funding was used to complete the Certified Cicerone ® qualification which is the equivalent of a beer sommelier.

With a decade of experience in beer quality and tasting beer at West End Brewery, Briony’s passion is sharing how to become a better taster and appreciate what’s in your glass. Prior to beer, Briony worked with various wine and food sensory research projects.

Flavour Logic is a new chapter in Briony’s career offering sensory analysis consulting and training to improve tasting skills for both general consumers and industry professionals. Sensory analysis is critical in the food and beverage industry to improve the quality and consistency of products and enhance brand connections with consumers.  

Briony is very grateful for the invaluable support from the Food & Beverage Development Fund in helping her become the first in South Australia to achieve this qualification.

Carolyn is a F&B recipient from 2013 who has discovered the highly skilled and beautiful art of chocolate making.  She is in awe of what is possible with such a temperemental medium and applied to us to improve her skills and knowledge to be able to make innovative and breathtaking edible artworks. 

Her funding was used to complete 2 courses at Savour Chocolate and Patisserie School and she is now the Chocolatier at Bracegirdles.

William is a 2010 F&B recipient who completed an intensive management program with AIM SA.

100% Australian made and owned, Carême Pastry is regarded as the leading producer of premium pastry in Australia.

Since 2005, they have been supplying home cooks, chefs & food service professionals with a range of high-quality butter pastry products.

The production of pastry at Carême combines artistry with science. The teams’ technical expertise, experience and skillset, combined with quality all-natural ingredients, delivers ready-to-use pastry that is superior in taste, lift and texture.

If you haven’t done so before, we suggest you to try their products and experience the Carême difference.

Gulcay Bateman from Just Bliss is a 2015 F&B recipient who was funded to complete Chocolates and Pralines level 3 at Savour in addition to the Threesixty Business Coaching program.

Just Bliss is a boutique chocolatier offering gourmet chocolate truffles, chocolate gifts and personalised chocolates.

Located in Gawler Place Adelaide, Just Bliss specialises in hand-made chocolate truffles using hand painted cocoa butter and decorative chocolate transfers.

Also available to buy online, their luxury artisan chocolate boxes, chocolate hampers and corporate gifts can be delivered within Australia for next day delivery.

Just Bliss is a small family business established in 2008 offering a wide selection of chocolate bars, chocolate tiles, spoons and many other unique favourites.

Complementing its artisan chocolate range Just Bliss also offers local specialty coffee and house made savoury and dessert crepes.

First Sunday of the month is cider and gin Sunday at the Adelaide Famers Market.  Make a note now for Sunday 4^th July and catch up with cider and spirit maker Warwick who will have a large range of ciders and gin available.

Warwick is a 2016 F&B recipient who completed a Business Coaching program.

2018 F&B recipient Jonny Pisanelli from Abbots and Kinney is well known in Adelaide for his amazing pastries.

Driven to provide the best quality customer experience that he can Jonny came to us wanting to learn new skills and expand his product offerings.  He completed the Ice-cream (gelato) course for Professionals at the Artico Ice Cream School in Italy.

When the weather warms up search out the delicious gelato available from Abbots and Kinney, but in the meantime do yourself a favour and try his pastries, they truly are exquisite.

From working in Child Protection to becoming a qualified Pastry Chef and working at the Topiary Restaurant in Tea Tree Gully...  It all started with a conversation with her Grandmother. 

Being a 95 year old country German lady and famous for her Jelly Cakes, Jenna's Grandma had quite the collection of recipes. While visiting and requesting a copy of her favourites, Jenna's Grandma sparked her career with the words...  "You won't make all of these!"

Every weekend from then on, Jenna was in her kitchen making one of her Grandmother's recipes. She would take a photo of her creation and then write her Grandmother a letter to share how it went and what she would do differently next time, and her Grandmother would reply.

Jenna discovered that she really enjoyed being in the kitchen and trying new things. Which lead her to sign up to a Chocolate short course at Regency TAFE SA... the joy this brought her lead to applying for the Cert III + IV in Hospitality Patisserie.

With a love of cake decorating and a dream to own her own business, Jenna gained funding through the Food + Beverage Development Fund to complete a cake decorating course and a Certificate IV in Small Business Management in 2011.

Jenna gained a Pastry Chef position at Topiary in Tea Tree Gully in 2012 after completing her apprenticeship. With her love and appreciation for small businesses and working in the kitchen under Head Chef + Owner Kane Pollard and now Head Chef Alex Payne, Jenna has found her passion and creative space.

While working at Topiary in 2013, a dessert was created, inspired by Jenna's Grandma, "Rhubarb Jelly Cake filled with Vanilla + Rosewater Cream, Blood Plums, Rhubarb Puree, Almond Crunch + Candied Rose Petals".

Jenna now makes the occasional cake from home, the most recent being a wedding cake for a Bride + Groom celebrating their wedding at Topiary.

Jenna is very thankful for the Food & Beverage Development Fund supporting her with access to exceptional training and especially for the support she has received as a member of our Food & Bev family. 

"From the simplest product to the sublime surprise, we create products that are delicious and divine!"

Lynn is a F&B recipient from 2007 and 2018 completing various courses at Savour in Melbourne along with the Encore Program at Business SA.

Geraldton Hill Artisan Toffees & Sweet Creations produce a range of truly distinctive toffees and chocolates that are visually stunning and beautifully packaged. Business owner Lynn Green creates products from Australian ingredients, aside from the Belgian Couverture chocolate that she selects to complement her toffees and to fashion her chocolate creations. The decadent products are found in the finest gift hampers & available through selected retail outlets. Direct purchases from the webstore or DM are most welcome!

A philosophy of passion & quality combined with unparalleled customer service is the recipe secret for creating the unique products. They are full of fun and yum and perfect for all special occasions/events where only the finest most indulgent products will do! Once experienced they are a delectable addiction! Gluten Free! Vegan options are also now available!

Corrina is a F&B recipient from 2010 who was also named ASVO Winemaker of the Year in 2019.

Six generations of stubborn, competitive growers and one equally spirited winemaker- that’s the Oliver family. Living smack bang in the middle of McLaren Vale, they flourish on producing perfect parcels of fruit on their 100 hectare ‘Taranga’ property. Their collection of small batch, handcrafted wines speak of both the variety and vintage, capturing a time and place, while continuing to document the family’s ongoing 180 year relationship with the land.

We recently became aware of proposed changes to the Standards and Regulations designed to underpin the new South Australian Skills Act which are intended to take effect from 1/7/2021.

The proposed changes have implications for both the Cooks and Bakers trade recognition processes that the Food & Beverage Development Fund oversee on behalf of the South Australian Training & Skills Commission.

Given the uncertainty, it is prudent for us to suspend further application rounds until we receive formal advice from DIS or the Commission regarding the future of the processes. Applications received until April 30 2021 will still be processed and considered.

Have your say on the South Australian Skills Regulation 2021

Regulations and associated Standards that outline what the new South Australian Skills Commission will do under the South Australian Skills Act, will come into effect on 1 July this year.

Employers, training providers and apprentices can register now to attend information sessions, in late April and early May, and consultation is open via YourSAy until 17 May.

 

Chris and her husband Noel established Ability Chocolates for the daughter Rachael.  We are very proud to have been able to assist Chris as a 2019 F&B recipient to attend various courses at Savour Chocolate and Patisserie School enabling her to learn more about the art of chocolate making so she can in turn pass those skills on to the others involved with Ability Chocolates.  Keep an eye our for Ability Chocolates – the mint crisps are especially delicious.

The  name ‘Ability Chocolates’ derives from the word ‘Disability”. When you remove the ‘Dis’ (from disability) you have the word ‘Ability’.  Rachael is 26yrs of age with Wolf-Hirschhorn Syndrome (also known as - 4P). This affects Rachael both physically and intellectually. ‘Ability Chocolates’ is a micro business established to give Rachael the opportunity to experience meaningful work within our local community.   Each week, Rachael packs, labels and delivers chocolates to cafes & wineries within the Barossa Valley.  We hope you enjoy eating them as much as she enjoys making them.

A  few words from Chris about the Savour School experience.  In September 2019, I had the privilege to do the “Introduction to Chocolate” course at Savour School in Melbourne.  I learnt so much about chocolate making – how to temper chocolate, how to make ganache, truffles, chocolate spreads, chocolate pudding, choc coated ice-creams. The whole experience was amazing.  Hopefully one day I will get to go back and do another class to further my experience with chocolate making.

Peta Baverstock in the winemaker and creative behind the newly launched, premium made Cuvée-Co Wines and is all about championing Australian Sparkling Wine. Only bubbles are made in the range and with incredible fruit, comes incredible fizz. The cuvées in the range have fruit sourced from the Limestone Coast of South Australia where Peta resides. The wine labels have unique artwork by Adelaide based Artist, Dan Tomkins.

Peta learnt her craft working with world renowned Sparkling Winemaker, Ed Carr for almost a decade, has been a finalist numerous times in The Vin de Champagne Award, named in the 2019 Top 50 Young Gun of Wine Awards and is the owner of a freelancing Sparkling Winemaking business, Cuvée Consult.

In 2018, Peta completed the Business SA, Encore program with the assistance of the Food and Beverage Development Fund. After making wine for close to 20 years and then venturing into her own label, Peta knew a business course would be invaluable and was recognised with the most outstanding business plan in the Encore class of 2018. It is about the product, the financial bottom line, the marketing and a thousand other things, but in particular, it is a lot about the culture you bring to the brand. “The mentors I met left me with their expertise and friendship and has meant Cuvée-Co Wines will be more of a success into the future”. This extends to the Food and Beverage Development Fund that have supported me throughout the journey so far and continue to do so. Cuvée-Co Wines are available on-line at cuveecowines.com

Vicki Matchett, Director, and owner of Matchett Productions & Big Sissy Foods creates exclusive, Award Winning food products on the pristine Southern Fleurieu Peninsula.

With her 30+ years in the SA Food Industry, Vicki is a renowned foodie and has had not only high profile involvement in the development of food networks in South Australia, but the ownership and operation of several food establishments - ‘Queen of Tarts’ on Hutt Street in the 1990’s, and the founding member of “Flavour SA” (now ‘FoodSA’) – Australia’s first food network, to name a few, to the 2016 recipient of the Food & Beverage Development Fund Scholarship for which Threesixty Business Coaching was undertaken. 

Vicki continues to create a niche within a highly competitive food industry and strengthen her presence as an Artist that continues to hand craft high quality, exclusive products and support local industry, using South Australian producers and businesses wherever possible.

Petes story: A former school teacher just cruising through life. Not unhappy but definitely searching for more. Enter coffee, and the fascination around flavour and experience. Coupled with a love of learning, a spark for business was born. Experience was sought, through working at SA cafes and coffee roasteries. Further study was required! 

Food and Beverage Development Fund was introduced and once a successful recipient, Pete was able to learn from the best. Anne Cooper, a master roaster, who conducts a monthly coffee roasting course in Melbourne and Pete, thanks to F&B, was able to attend.

Along with coffee roasting training, Pete was able to complete the SAYES course with Business SA. It was within this course that Octeine Coffee was born. With a business plan in hand, and the support of F&B Pete opened his first cafe in Kent Town in 2019. Roasting his seasonal blend and Single Origin coffees from a warehouse in Welland. 

Fast forward 2 years and Octeine Coffee now has x4 locations. These include Kent Town, CBD, Torrensville (which operates under the name Canopy) and finally Octeine at Seppeltsfield. Octeine Coffee also supplies coffee beans on a wholesale basis to other cafes who are searching for a specialty offering, plus coffee beans online. 

Octeine's branding is what makes it different from the rest. The idea to create a brand based around outdoor activity and adventure was conceived during the SAYES course Pete completed with the support of F&B. Octane x Caffeine = Octeine. "the fuel for adventure". It is this core value which now directs Octeine forward. Cold pressed juices, protein smoothies, healthy(ish) treats are all produced under the Octeine banner and further expansion is on the way. But you'll just have to keep an eye out for that!

Pete was a 2016 recipient and continues to look to work with other F&B recipients wherever he can. If you would like to work with Pete please feel free to get in touch. pete@octeine.com.au is best.

We are pleased to advise that Support Payment offers have been finalised with 5 applicants.

Congratulations and welcome to the Food & Bev family:

Alex Prior

Robert Hunt

Damien Mulholland

Shannon Barrett

and

Tash Goldsmith

We have proudly assisted 233 applicants to date.  If you would like to be advised when the next round is open please complete the mailing list form on the website.

Brewed By Belinda is a multi-award-winning boutique tea company creating organic artisan loose-leaf tea blends and herbal tisanes. All blends are made with 100% premium ORGANIC ingredients and are hand blended in small batches. The company was started by Belinda Hellyer in 2015 with just a girl, a dream, and a teapot. Belinda holds both a Certified Tea Master and Certified Tea Blender qualification with Australian Tea Masters.

I found my HAPPY 

What does success look like to you? 

Maybe money in the bank, that fancy car, a huge house with all the latest gadgets, a job with a fancy status title, a successful thriving business................ ultimately these are all things, things that can be taken away from you in a heart beat. 

You see I ask this question as I once saw success as all these things, and I honestly thought that’s what others saw my success as also, but I was told by someone I hold dear that my success is the smile on my face, the smile on my face that has been brought to me by doing something I truly love & I’m passionate about. 

You see in 2019 thanks to the Food & Beverage Development Fund I was fortunate enough to attend TAFE and complete Cert IV in Patiserrie at the age of 45 & living with an illness. 

Without the assistance of F&B it’s not something I ever thought I would achieve. 

That year was one of the best years of my life, I made some beautiful friends & understood what I am truly capable of, don’t get me wrong it had it challenges but those challenges enabled me to achieve what I do now. 

Which brings me to now, I am using all the skills I have gained from the brilliant & knowledgeable chefs at TAFE in my own small entity “Miss Sugar Bliss”, where I create “Love made Edible” quirky & colourful cakes & desserts in my council approved kitchen which has become my happy place. 

I realise now that the Smile on my face is my success, Thank-you for making me realise success isn’t always about things & status but how we feel.

Kym is a F&B recipient from 2016 who shared with us his commitment to making the highest quality Alpine style cheeses that capture the essence of the Adelaide Hills and a dedication to achieving absolute excellence.  To achieve this excellence we assisted him to undertake intensive training at Academie Opus Caseus in France.

Section28 Artisan Cheeses is an artisan cheese making business independently owned by Kym and Joanne Masters, and based in Woodside.

Section28 was established with an absolute commitment to excellence, and are increasingly being independently recognised as a leading producer of hand crafted, alpine-style cheeses that are of the highest quality - cheeses that quintessentially capture the terroir of the Adelaide Hills.

Our cheese is handcrafted for the Australian restaurant industry, and for those consumers who are seeking a food experience that transports them to the production location and gives them a strong sense of provenance. Section28's customers are principally chefs or specialty cheese retailers and approximately 65% of our sales are to customers located in Queensland, NSW and Victoria.

Whilst still in our first five years of business, our cheeses have achieved considerable success, with recognition for excellence from the Dairy Industry, from our Food Service customers and from the SA Food Industry.  This has included three National Champions at the Australian Grand Dairy Awards; Grand

Champion Cheese and several category trophies at the SA Dairy Awards; and the national From the Dairy award at the delicious.Produce Awards.

Mary is a F&B recipient from 2020 who we assisted with AICD training.

Mary is highly regarded in the wine and agribusiness sectors and is focused on building resilience, profitability and agroecological practices into production systems by finding tailored, practical and timely solutions.

As an experienced board director, agricultural scientist and third-generation viticulturist, Mary brings a wide range of skills and experience from practical, research, teaching, and consultancy roles and is recognised internationally as a Certified Practising Agriculturist (CPAg). These skills have been gathered over the past 25 years along with a PhD in Viticulture and Plant Protection and tertiary qualifications in Conservation and Park Management, Natural Resource Management, Education, Viticulture, and Arbitration.

Mary is the Managing Director of Retallack Viticulture Pty Ltd which offers a broad range of viticultural consulting services throughout Australia and overseas. She is also a Director of Wine Australia, a Director of the Primary Industries Education Foundation Australia, a member of the International Organisation of Vine and Wine (OIV) Viticulture Commission, Enviro and Protec groups, Food Agility CRC Strategic Investment Council, AgriFutures™ Australia Rural Women’s Award Alumni Advisory Panel, and The Australian and New Zealand Grapegrower and Winemaker Journal Editorial Panel.

Mary’s leadership and excellence in science have been acknowledged via the Gourmet Traveller WINE Len Evans Award for Leadership, RIRDC Rural Women’s Award (national winner), as an inductee on Emerald Grain’s list of 100 Women in Australian Agribusiness, and the Businesswomen’s Hall of Fame, a Women in Innovation finalist, and as a participant in the National Farmers’ Federation inaugural Diversity in Agriculture Leadership program. Mary is an ambassador for PIRSA’s Women Influencing Agribusiness and Regions, and Great Wine Capitals Knowledge Exchange initiatives and is a Stepping into Leadership program mentor. She lives on a small apple orchard in the Adelaide Hills, South Australia.

As a fourth generation orchardist Sue now works on their 100 year old orchard in rural SA growing figs, quinces, pecans & wine grapes. Singing Magpie Produce make semi sun dried figs & quinces in addition to other gourmet produce. Sue is a 2018 F&B recipient who used her F&B  funding to complete 2 courses at Savour in addition to HACCP & Freshcare training.

The team from Singing Magpie have released their Easter chocolate Giftbox orders woohoo. They have also added a small and large Melange Easter pack.This year there will only be a limited numbers of each so get your orders in quick. All Easter orders will all be dispatched between 22 - 24 March.

F&B recipient of the week - Mandy de Rose from The Dandy Tea Co.& de Rose Kitchen

Both businesses have a focus on creating menus connected to the community. - Connected to the seasonal availability, the grower, the region. Whether it be our Immunity tea blend with Riverland citrus or listing our local suppliers and makers on our cafe menu, it's really at the core of everything we do. I think this stems from growing up on a fruit growing property in Renmark and from a long line of growers. It's important we appreciate and celebrate where our food comes from. 

The tea business is wholesale based at the moment supplying to cafes, restaurants and retail stores across South Australia. We blend all of our fruit and herbal blends on site at our cafe in Willunga now and also work with a local importer for our certified organic traditional teas. The Food and Beverage Fund has helped me expand our range of teas, recipes and has encouraged me to think about more wholesale after going to the world tea expo in 2016. In 2018, I completed the SAYES program funded by the Food and Beverage fund, which also changed my thinking and gave me the business confidence to purchase our now cafe de Rose Kitchen in Willunga in late 2018. Our philosophy at the cafe is simple. Great coffee, tea and honest food, with the aim of making you feel at home in our little space. 

Matthew Thorpe, Bakers Treat Baking School founder, baker and teacher, helps home bakers and cooks learn to bake at home or enhance their existing skills. After multiple awards as an apprentice and newly qualified baker, Matthew established his baking courses in 2013 to help home bakers better understand the fascinating, and sometimes complicated, world of sourdough and yeast bread-making.

Matthew’s highly regarded, fun and hands-on classes included Sourdough Breads, Hot Cross Buns, Rye Sourdough loaves, and Yeasted Doughs.

F&B funding enabled Matthew to complete work experience in Brisbane with internationally awarded Australian baker, Brett Noy. This was a valuable opportunity to be mentored and refined in his understanding of the technical aspect of baking, especially sourdough. In addition, Matthew completed training at Savour School in patisserie to enhance his skills, thanks to the generous F&B support. The added benefit was observing how this highly regarded Melbourne chocolate school operates and teaches classes.

In addition to popular baking classes, Matthew offers personalised consulting services for small and large businesses and individuals in the food industry. A range of speciality flours, tools and ingredients are also available. Occasional speciality breads ‘bake days’ are available for order and collection at their Morphett Vale kitchen – contact Matthew at Bakers Treat Baking School to be notified and to find out more. 

F&B 2021 Support Payment applications now open.  

We have assisted 228 people to date and provided more than $1M to the industry in SA.  If you know what you want to do, why you want to do it and how it is going to help you then you could be our next F&B recipient.

Please refer to Support Payments page for further information and application forms.  Applications close 3 pm Friday 26th February with shortlisted applicants expected to be interviewed shortly thereafter.

Make 2021 your year.  What are you waiting for?  

A self taught Award winning artisan cheesemaker, founder of Cheesefest and true little firecracker 2008 F&B recipient Kris Lloyd used her funding to attend TEC sessions to develop her leadership and management skills.

This Valentines Day why not spoil your loved one with one of our favourite cheeses – Monet.  In a limited edition box just for Valentine, available in selected Foodland stores and at the Cellar door at Woodside.

Kris is Director and Head cheesemaker of Woodside Cheese Wrights, established in1994, a specialist cheese maker of goat, cow and buffalo cheeses, based in the Adelaide Hills in South Australia. She has pioneered a style of cheese making in Australia that creative and innovative.

Woodside Cheese Wrights has won numerous cheese awards including Grand Dairy Award in 2004 and 2011 and in 2016 Kris’s Anthill Cheese topped with Native Australian Green Ants scored number 11 from 3021 other entries at the World Cheese Awards.  She is an International Cheese Judge, local wine Judge and was awarded Member of the Order of Australia (AM) in the 2020 Queens Birthday Honours list.

Kris is one of the South Australia’s Food and Wine Ambassadors and is a fervent supporter of the Industry as a whole.

Jon is a F&B recipient from 2010 who travelled to Europe to explore the world of gin that had been prominent in the  Northern Hemisphere for a number of years. Sarah travelled with Jon and their trip included a stops in Italy looking  at  liqueurs and Grappa, Germany to meet a still maker and Sweden to work at a distillery there for a couple of weeks. They also visited some well- renowned Gin distilleries in the UK including  Sipsmiths and Plymouth Gin Distillery.  This trip assisted by the F&B Fund provided great insight and education into the ways in which Jon and Sarah could grow and curate their business.

Jon and Sarah Lark met in 1998 in the Great Victoria Desert of Western Australia. At their wedding in 2002 they discussed with Jon’s brother Bill (Bill Lark of the Lark Distillery) the idea of setting up a distillery to create Gin using traditional processes. In 2006 Kangaroo Island Spirits was born in a small shed, as Australia’s first dedicated craft Gin distillery. In 2010 (with support from FBF)  we travelled to Europe to learn about distillation and production of liqueurs with  a particular interest in hand made spirits. For the first 11 years the business relied on a single 80 lt pot still and vapor distillation. With simple processes, Kis produced a range of award winning Gins, vodka’s and liqueurs all made by hand in traditional single distillation runs (not blended) with real botanicals.

Years living in the desert influenced Jon and Sarah to lead Australian use of local native botanicals. Early innovation from their farm on the island paid off. Kis also produced the first Australian old Tom /aged gin and first Australian Slow style Gin made from Mulberries.  More Recently the inclusion of a 300 lt pot still with carter head named ‘Mary’ has helped meet growing demand. With a persistent focus on authentic quality products vs quantity the business like many SA producers has maintained world class recognition. Kis continues to reap awards internationally, innovate with new products and help other Australian Distillers enter the market. Last year Kis was awarded the first ever trophy for any Australian Gin at the coveted ‘International Wine and Spirts Competition’ in London. Small runs of whisky are now being trialled using KI malt with small release soon to be offered.

Kispirits was acquired by investment group Founders First in March 2020. Jon and Sarah remain as founders and their continued involvement ensures a commitment to maintaining the Quality Kis is  known for.

Kate from Smiling Samoyed Brewery is a 2014 F&B recipient who we assisted with funding towards her Graduate Certificate of Brewing through Federation University.  We thank Kate for her commitment to F&B and our sectors as she has also served as a F&B Board member and Treasurer since 2015. If you want to experience excellent craft beers, delicious food and a fantastic atmosphere take the family, friends & friendly furbabies to Myponga for a visit sometime soon, but don’t forget to book.

Smiling Samoyed Brewery was started in 2012 after a home brewing hobby got out of control. Married couple, Simon Dunstone and Kate Henning, have always taken great pride in the quality of their beer and, to help them to achieve their goal of consistent high quality beer, they undertook the Graduate Certificate of Brewing through Federation University with the assistance of the Food and Beverage Development Fund. Since starting the brewery they have won Most Outstanding Beer in Show as well as Champion Small Brewery at the Royal Adelaide Beer and Cider Awards. They produce a range of beers including seasonal releases. You can try their beers at a range of good outlets around South Australia as well as at their on-site brewery bar. You can even see the brewery through a viewing window in the dining room. The brewery bar welcomes friendly dogs on leads as well as being family friendly with a playground for the kids. The bar is open every day except Christmas day with lunch available on weekends.

Kate and Simon adore living and working on the beautiful Fleurieu Peninsula. Since opening the brewery they have expanded their family which now includes children Alvin and Harriett. The brewery is named after their Samoyed dogs with Hoppy and Kent being the current ‘Ambassa-dogs’ for the brewery as well as adored members of their family.

In 2016 we assisted Anthony with funding to complete a Business Coaching program through Business SA.  Keep an eye out for his delicious Skara smallgoods and also available under Adelaide Hills Fine Produce in the deli section.  Trust us, you wont be disappointed.

Skara smallgoods humble beginnings started out in 2007, Anthony and Deanna Skara went from a one man show to today employing 26 staff and being a national supplier of fine quality smallgoods. As they say in business you are always recognised for producing quality not quantity and this has stayed with us from the first day in business. Skara has always maintained their relationship with buying from local farmers, supporting local  suppliers and employing local this is the key to maintaining a strong sustainable business for years to come which endeavours to keep the economy going.

Skara’s product range has taken to the market quite well.  Our packaging attracts the consumer but the taste keeps them coming back and the key to this is consistency in the product. Our heritage and our taste for quality in everything we do has played a big part in the success of Skara. Whatever you do in life you must give it 100% and you won’t fail, it doesn’t matter when you get there, it matters how you get there. We at Skara always focus on the task today but we are always dreaming of what is possible tomorrow.

Keva is a F&B recipient from 2007 & 2015 who completed training at Savour Chocolate & Patisserie School and SAYES through Business SA.  She has travelled the world improving her skills and has returned to Adelaide to share her passion.  Contact Keva at Sucre Patisserie for amazing dessert creations and special occasion cakes and also to find out about her classes where you will learn amazing skills and techniques in just a few hours.  Why not grab a friend and have a day creating?

My love of cakes & desserts started almost by accident in a part time job at a local supermarket after finishing high school, I had initially applied to work in the deli department but was instead offered a job in the bakehouse.

An obsession of all things baked & sweet grew from there, 2+ years later I started my pastry chef apprenticeship in a small Adelaide southern suburbs bakery.

Since then I’ve gone on to work in restaurants, hotels, resorts, patisseries and chocolate shops, interstate in Western Australia and Victoria, then internationally onto France, Scotland, Ireland & England.

I came back to Adelaide in 2015 and started Sucre Patisserie as a pop up market based business, in 2018 I found a bricks & mortar location for Sucre Patisserie at 397 Magill Road, St Morris. My focus here is providing fresh, seasonal, delicious and beautiful patisserie and well as custom desserts & cakes. In 2019 I began hosting small group patisserie classes, I love passing on my knowledge to anyone who shares my passion of pastry.    

Toff is a F&B recipient from 2012 who we assisted with training in Italy where he learnt traditional baking methods and spent over 10 hours every day baking everything from scratch using artisan 'hands only' methods.  Give Home Grain Bakery a try, you wont be disappointed.

At Home Grain Bakery we believe in bringing people together over good food and good coffee! We also believe that the best baking isn’t complicated, all it takes is a little care, lots of love, and the best possible local ingredients. 

We make awesome pies and parties, authentic sourdough breads, excellent coffees - and our vanilla slice is world famous!! We’re open 7 days a week in Aldinga, McLaren Flat, and Middleton, and we look forward to seeing you soon! 

If 2020 has taught us one thing it surely must be the value of buying local. 

Listing attached with contact details for many of our incredible recipients and links to their social

media or websites to make your shopping easier. 

Come on SA, now really is the time to look after one another.  We can get through this if we do it together.  

5 fully subsidised places reamining and available for Cooks Trade Recognition.  Contact us to find out more.

Some of you have expressed concern at the continually changing information regarding support available to you, your families and your businesses.  You are not alone.

Here is a link to the Australian Government Treasury website  https://treasury.gov.au/coronavirus

There are various different fact sheets available including:

Support for sole traders (issued 25/3/20)

Cash flow assistance for businesses (updated 22/3/20)

Income support for individuals (updated 22/3/20)

The Board of Food & Beverage Development Fund acknowledge the devastating impact the coronavirus (COVID-19) is having on families, employees and businesses across Australia and around the world.

Given the current circumstances we are postponing the current Cooks & Bakers Trade recognition application rounds.  Trade Recognition applications can still be accepted and will be processed in readiness for when the process starts up again as we work together to support our incredible hospitality & bakery sectors.

Rest assured we are still here to promote and assist our recipients where ever possible.  We encourage you to seek whatever assistance might be available from the Government Safety Net packages noting that this is evolving and being updated continually. 

Please stay safe. We will get through this together. One day at a time, one step at a time, one chocolate, beer or wine at a time.

If we can assist in any way please contact us on 08 83629066 or carol@foodandbeveragefundsa.com.au and we will do our best to assist you.

8 new recipients have been welcomed into our F&B family.

Congratulations to 

• Sharon Remphrey
• James Chirgwin
• Peter Kennedy
• Tim Angove
• Mary Retallack
• Kelly Magor
• Tania Cavaiuolo
• Belinda Hellyer

We look forward to sharing your journey and learning experiences.

Cheesefest early-bird tickets available online now.

Head along and enjoy this fabulous event and make sure you visit our incredible recipients including:

• Abbots and Kinney (Sunday 27th Oct at Food & Bev stall)
• Beach Organics
• Cuvee Co (Saturday 26th Oct at Food & Bev stall)
• Gourmet Gluten Free Bakery (Sunday 27th Oct at Food & Bev stall)
• KI Spirits
• Kris Lloyd Artisan
• Lobo
• Matchetts & Big Sissy Foods
• Octeine Coffee
• One Barrel Brewing (Saturday 26th Oct at Food & Bev stall)
• Popsicool
• Robe Dairy
• Second Valley Cheese
• Skara Smallgoods
• Sparkke 
• Woodside Cheese Wrights

F&B 2020 Support Payment applications now open.  

We have assisted 220 people to date and provided more than $1M to the industry in SA.  If you know what you want to do, why you want to do it and how it is going to help you then you could be our next F&B recipient.

Please refer to Support Payments page for further information and application forms.  Applications close 2 pm Friday November 8 with outcome expected by mid December.

Make 2020 all about you!  What are you waiting for?  

We are pleased to announce that we have today offered funding to another 9 recipients for training from July 2019.

This means that we will have now provided in excess of $1,000,000 in support payments and sponsorship of industry events to the South Australian food and beverage sector. 

We are incredibly proud that we have been able to assist 220 individuals and their associated businesses and look forward to assisting many more.

Welcome to the Food & Bev family:

• Jacqui Good
• Emma Rooke
• Eric Oxenham 
• Scott Goldsmith
• Chris Doecke
• Ann-Marie Compton
• Mitchell Lloyd
• Rachel Pratt
• Keryn Gorman

We are pleased to advise that the F&B recipients representing us at Cheesefest 2019 will be:

Saturday 26 October

Cuvee Co – Peta Baverstock - Bubbles

One Barrel Brewing – Mark Prior - Brew

Sunday 27 October

Octeine Coffee – Pete Mann - Coffee

Abbots and Kinney – Jonny Pisanelli – Gelato and Patisserie

We hope you head along and enjoy what promises to be a fabulous event.

We are pleased to announce our Sponsorship of Cheesefest & Ferment 2019.  

Australia’s biggest Cheese Festival and only Fermentation Festival has been combined into one location over two days this Spring.  Mark October 26 and 27 in your diaries now and head along to enjoy a fabulous day out.

Celebrating the match made in HEAVEN – Cheese and Wine – with all things fermented has never looked (or tasted!) so good.

Whether you’re a die hard foodie, or just want to have a picnic and enjoy the live music with some friends. We’ve got you sorted.

Applications will be accepted until 2 pm Monday May 6 2019 for training being undertaken from July 2019.  

Please refer to Support Payments page for further information and application forms.

We have assisted 211 people to date.  If you know what you want to do, why you want to do it and how it is going to help you then you could be our next F&B recipient.

Come on what are you waiting for?  Make 2019 all about you!

We are pleased to advise that we have offered funding to 8 applicants for funding of training from January 2019.  

This brings us to a total of 211 recipients, a number we are incredibly proud of.

Congratulations & welcome to the Food & Beverage family:

Greg Kuerschner

Samantha Howard

Sarah Mitford-Burgess

Julie-Ann Marinos

Nicholas Bourke

Jonny Scott

Celeste Bautista

and

Heidi Setchell

Our office will be closing at 4pm on Friday 21/12/18 and reopening Monday 14/1/19.  Emails and phone messages will be checked periodically during this time so feel free to email or call (& leave a message) and we will respond ASAP.

We hope you have a safe and happy Christmas and New Year.

2019 APPLICATIONS NOW OPEN 

Applications will be accepted until 2 pm Monday November 19 2018 for training being undertaken from January 1 2019.  Specific funding is also available for various training programs at TAFESA Regency.

Please refer to Support Payments page for further information and application forms.

Never completed your Apprenticeship?

Worked in kitchens for at least 6 years?

Finished your Cert III Commercial Cookery & worked in industry for at least 2 years since completion? 

Got an overseas cookery qualification?

Did you know that the final step to becoming “Trade Qualified” is to complete the Cooks Trade Recognition process?

Applications now being accepted with a limited # of subsidies available that reduces Trade Recognition fee to $250 (T&C apply).  We encourage you to apply ASAP.

Further info and application forms available here or contact Carol at Food & Beverage Development Fund to discuss your application and the benefits of Trade Recognition.

There are only  2 ways to become Trade qualified – 1 is through successful completion of an Apprenticeship and the other is through our Trade Recognition process.  Don’t be fooled, Cert 3 by itself is not enough and employers are looking for Trade qualified staff.  Contact us for further information.

We are proud to announce our sponsorship of Cheesefest+Ferment 2018.

Head along to the F&B stall on Saturday Oct 27 to meet F&B recipients Sue Heward, Singing Magpie and Lynn Green, Geraldton Hill or Sunday Oct 28 to meet Meg Charlton, Dot Chocolate and Shannon Lim, Chesterfield Whisky.

Cheesfest + Ferment - this should be a fabulous weekend!

The TASC Future-proofing the South Australian Apprenticeship and Traineeship System Discussion Paper is now open and waiting for your contribution.

We are pleased to advise that we have offered funding to 7 applicants for funding of training from July 2018.  

This brings us to a total of 203 recipients, a number we are incredibly proud of.

Congratulations & welcome to the Food & Bev family:

Lisa Ansell

Agi Gajic

Daniel Handreck

Sue Heward

Stephen Lomman

Maddison Noble

Evi Pessios

We are extremely pleased to announce the sponsorship of Cheesefest+FERMENT 2018.  In previous years we had CheeseFest (a celebration of the Australian specialty cheese industry providing an opportunity for cheesemakers to promote and raise the awareness of the art of specialty cheesemaking) and last year we had Ferment the Festival (for fermented products including chocolates, cheese, charcuterie, gin, sourdough, beer & kimchi) & now the incredible Kris Lloyd has managed to combine the two.  This foodie delight will be held on October 27 and 28 2018.  Please get your tickets and come visit us at the Food & Bev stall where we will be promoting 2 F&B recipients on Saturday and 2 on Sunday.  Cant wait for this incredible event - lets order some sunshine now please!

To find out more please visit the web site www.cheesefest.com.au

Food & Bev office has relocated to 106a Rundle St, Kent Town.  Phone # is unchanged - 83629066.

2018 APPLICATIONS NOW OPEN (Round 3).

Applications will be accepted until 2 pm Friday May 11 2018 for training being undertaken from July 2018.  Specific funding available for training programs at TAFESA Regency.

Please refer to Support Payments page for further information and application forms.

Offers have been made to 4 recipients who have applied to undertake the Business SA Encore program.

We would like to welcome Peta, Kerrie, Martin  & Lynn to the Food & Bev family.  

196 people to date and counting!

We have offered funding to 7 applicants from our last round of funding.  Details will show on the Support Payments Recipients page and listed below as soon as acceptances are received.

This brings us to a total of 192 recipients, a number we are incredibly proud of.

Congratulations to:

Claire Ormesher

Amira Keddeh

Dean Pipinias

Sarah Spurling

Alija Fiebiger

Briony Liebich

Jonny Pisanelli

2018 APPLICATIONS NOW OPEN.

Applications will be accepted until 2 pm Thursday November 16 2017 for training being undertaken in 2018.  Specific funding available for training through TAFESA Regency and Business SA SAYES & Encore programs.

Please refer to Support Payments page for further information and application forms.

Extra 3 double passes to Ferment the Festival available via our Facebook page.  Be quick though as it is being drawn tomorrow morning.

Come and visit us and our amazing recipients scattered all throughout Ferment the Festival this Friday, Saturday and Sunday in Rundle Park.

We are pleased to announce that we have 5 (yes 5) double passes to give away to Ferment the Festival for entry on Saturday 21/10 - valued at $60 per double pass!

To enter simply follow our Facebook page and tag a friend that you would like to take along!

Winners will be drawn on Wed 18/10 and announced via our Facebook page that evening. Winners must be able to collect tickets from our office in the city by 3pm on Friday. Good luck! ðŸ§€ ðŸ½ ðŸžðŸ«ðŸ¸ðŸ·

We are pleased to announce that we will have a stall at Ferment the Festival where we will be showcasing some of our talented recipients.  F&B recipients in attendance will be Mandy Davis from Fine and Dandy, Lynn Green from Geraldton Hill, Anthony Skara from Skara Smallgoods and Vicki Matchett from Matchett Productions and Big Sissy Foods.

Keep an eye out for many of our other recipients at Ferment including Smiling Samoyed, Robe Dairy, LOBO cider, Woodside Cheese, Kris Lloyd Artisan, Kangaroo Island Spirits (KIS), Steven ter Horst, 23rd Street Distillery & Island Pure.

Dont forget to mark it in your diary - FERMENT THE FESTIVAL - October 20, 21 and 22 2017.

Congratulations to our latest recipients!

We are proud to announce our support of Mandy Davis, Shannon Lim, Stephen Lomman, Luke Moody and Adam Paul and look forward to sharing their journeys. 

Information about all of our recipients is available on the Support Payments page.

Applications for round 2 of 2017 will be opening this week with a closing date of June 16 2017.

Funding will be for training commencing after July 1 2017 and we are proud to announce that we will have specific funding available for SAYES and Womens Business Coaching provided by Business SA in addition to funding for specific TAFESA courses at Regency Campus.

Please refer to our Support Payments page for further information and application forms.

The search is on for South Australia’s top training achievers. 

Nominations are now open for the 2017 South Australian Training Awards.

The awards, hosted by the State’s Training and Skills Commission, recognise and reward individuals and organisations for outstanding achievements in training.

This year there are 11 awards including six for individuals and five for organisations. 
 

Nominate for an award now

Nominations close: 24th April 2017.

For more information and to download the nomination booklet, which outlines eligibility and criteria, visit  www.satrainingawards.sa.gov.au
 

Thankyou to the Advertiser and "the source sa" for the fabulous article featuring our very own "Cook of Love" Simon Burr who is not only a F&B recipient but also a valued member of the Cooks Trade Recognition Committee.  Warning: Creme Caramel recipe may be responsible for sweets addiction, consider yourself warned.

We are pleased to announce that funding has been offered to another 7 recipients and we proudly welcome them into our Food & Bev family.

Congratulations to:

Anthony Skara

Warwick Billings

Chris May

Peter Mann

Maple Amodeo

Angela Hall

Lena Williams

This brings us to a total of 180 recipients, something we are VERY VERY proud of.

Short courses available in  2017 at the Artisan Baking Academy, TAFESA Regency.  Affordable 3 and 4 day courses.  If you have an interest in artisan baking we suggest you contact TAFESA and enrol.  Thankyou TAFESA for listening to the need we have for short course artisan training in our own backyard.  Remember folks - in order for these to continue we need to support them and book them out.  Lets show that we really do have a need here in SA.

The Olfactory Inn at Strathalbyn awarded best new restaurant in The Advertisers 2016 Food Awards.  Do yourself a favour and visit Simon and Lauren for an absolutely exceptional meal.

Thanks to The Courier for the attached article 16/11/2016

2 positions available for THREESIXTY Business Coaching - must be SA business that has been in operation for at least 2 years with an annual turnover of at least $150k and able to commence the 10 month program on either November 30 or December 13 2016.  Applications close 2pm NOVEMBER 11 2016.  Please refer to support payments page for further information.  UPDATE 17/11/2016 - applications closed and shortlisted applicants being interviewed. 

2017 APPLICATIONS NOW OPEN.

Applications will be accepted until 2 pm Friday December 2 2016 for training being undertaken in 2017.  Specific funding available for training through TAFESA Regency and Business SA SAYES.

Please refer to Support Payments page for further information and application forms.

Thankyou to everyone who joined with us on Friday night at our Annual Awards presentation to celebrate 10 years of assisting amazing South Australian food and beverage producers.  173 people over 10 years - and more to come.  Simply fabulous.

Reminder: Cooks Trade Recognition applications close September 30 and Bakers Trade Recognition applications close October 30 2017.

Please contact us ASAP if you intend to apply in either of these rounds.

Please note the 2017 application close dates are as follows:

Cooks Trade Recogntion applications close June 26 and September 30 2017.

Bakers Trade Recognition applications close June 26 and October 30 2017.

Huge congratulations to Kym and Jo Masters from Section 28 for their win at the national 2016 delicious Produce Awards.  Copy of Advertiser article 130916 and Delicious Magazine article Oct 2016 attached.

Royal Adelaide Show results are available for brewing, chocolate, dairy and cakes.

Congratulations to our talented recipients from Smiling Samoyed Brewery, Woolshed Brewery, Big Shed Brewing, Maius Chocolate, Steven ter Horst, Bracegirdles, B-d Farm, Cheese Please, Section 28 Artisan Cheese, Woodside Cheese Wrights & Natasha Thorpe.

Please let us know if we have missed your name above as we are happy to amend it/

Inaugural Australian Festival of Marmalade Awards

Whether you are an artisan producer or a home made marmalade maker this could be the event for you.  Please refer to attached flyers for further information and competition entry forms.

We are proud to announce the funding of 11 new recipients bringing our total to 173 recipients.  We welcome James McCall, Vicki Matchett, Kym Masters, Daniela Mazzone, Amber Fielden, Karin Synnett, Chiara Wachtel, Leini Fiebig, Natasha Thorpe, Ben Johnson and David Watts to our Food & Bev family and look forward to sharing their journey with them.

Reminder Food & Bev applications close on June 3 2016.  Get your applications in NOW.

AMIC (SA) in association with Breast Cancer Network Australia (BCNA) is conducting the Pink Butcher charity program throughout 2016 with October 2016 being designated as Pink Butcher month in South Australia.

There is plenty of information on the program on the Pink Butcher facebook page – take the time to have a look.

The Pink Butcher launch which will take place on Sunday, 29 May 2016 at Pinky Flat on War Memorial Drive commencing at 10.00am.

There will be a sausage sizzle following the official launch.

Come along, bring the kids, wear something pink and join in this important program.

Look for the Pink lady – she has a name (can you guess it?)

TAFESA Regency training available for Semester 2 2016.

Please refer to Support Payments page for specific information.

Thanks to the generous support of THREESIXTY we are pleased to announce that we have 1 position available in the South Australian Young Entrepreneur Scheme (SAYES) commencing in August 2016 valued at $990.

SAYES, established in 1998, assists young South Australians aged between 18-38 years to develop a business idea or further enhance an already established business over the course of 12 months. This program assists participants to develop the skills and confidence to implement their business ideas. The key to this program is mentoring. The comprehensive workshops are hosted by leading experts in: strategic management, finance, marketing, taxation, law, employee relations, leadership and media. Duration: 12 months – 1 x 2 hour training session and 1 x 1 hour mentoring session per month.

Applicants for SAYES funding through Food & Beverage Development Fund must complete BOTH the F&B application and the SAYES application forms, refer to F&B Support Payments page for further information.

Should you have any queries regarding SAYES please phone (08) 8300 0000 or email threesixty@business-sa.com

Applications close on June 3 2016 for round 2 of 2016 Support Payments.

Thanks to the generous support of THREESIXTY Busines Coaching we are pleased to announce that we have 1 position available in the Business Coaching program commencing in August 2016 valued at $2500.

Must be a SA business who has been operating for at least 2 years and has an annual turnover of at least $150,000.

Program includes 10 x 3 hour coaching sessions.  Refer to attachment or support payments page for further information.

Applications close on June 3 2016 for round 2 of 2016 Support Payments.

Applications now open for funding of training from July 2016.

Round 2 applications close 2pm June 3 2016.

Refer to Support Payments page for further information

Indaily - Fabulous article on F&B recipient Chantelle Giardina from Maius Chocolate

http://indaily.com.au/food-and-wine/the-forager/2016/03/23/bean-to-bar-chocolate-with-a-conscience/

Keep an eye out for these delicious Bean to Bar products which are now available online and also at Steven ter Horst in Rundle Street and Brick & Mortar at Norwood.

The Advertiser has lots of F&B recipients in it today.

Check out page 34 with Sarina Waterman from Chocolate @ No 5, Steven ter Horst from Steven ter Horst Chocolatiers and Sophie & Nathen Wakefield from Wakefield Grange, and also page 52 with Keva Freeman from Sucre Patisserie talking about the SAYES program.

What a clever lot our recipients are!

F&B recipient Keva Freeman from Sucre Patisserie and Sarah from Threesixty were on ABC radio 891 ABC Adelaide Mornings with Ali Clarke today 😃

You can listen to the full interview here, at about 1:28:00 into the show https://radio.abc.net.au/programitem/peW3ZJbVZ3?play=true

2016 National Excellence in Baking Apprentice of the Year competition is calling for applications.  SA state round being held on July 19 2016. 

Contact BAA on 02 4340 0244 for further info.

THREESIXTY Business Coaching is now in its 5th year empowering South Australian business owners and business managers to grow their business.

Don't miss out on this annual opportunity to access high quality business coaching to take your business to the next level.

Facilitated by highly experienced business coaches, participants are grouped with no more than 10 other businesses, encouraging round table discussions, problem solving and networking.

Group coaching sessions are three hours long, once a month, for ten months. All sessions are held at Business SA, Level 1, 136 Greenhill Road, Unley SA 5061.

REGISTER NOW or for more information contact Scott Dutschke, THREESIXTY Executive on (08) 8300 0114 or scottd@business-sa.com

TAFESA Regency will be presenting 2 bakery masterclasses in April 2016.

April 19 1-6 pm Breads of France

April 20 1-6 pm Viennoiserie pastries.

Book online eventopia.co/RGA or contact Fee Lee on 83481974 for further information.

Reminder:  The next round of Cooks Trade Recognition closes in 3 short weeks.  Please contact Carol ASAP if you are interested in applying for this round so you can be provided with application forms etc.

BAKERS Trade Recognition applications now open.

Applications close April 30 and October 30 of each year.

If you have been baking for at least 6 years or completed your Cert 3 + 2 years post certificate experience we encourage you to apply.  This is the only way to become trade qualified other than by successful completion of an Apprenticeship.

Information available on the Trade Recogntion page of this website.

SA Weekend article from Feb 20 2016 regarding Matt Thorpe from Bakers Treat and his fabulous baking classes.  Anyone wanting to create their own bread or Hot Cross Buns should contact Matt and see what is on offer at very affordable prices.  www.bakerstreat.com.au

COOKS Trade Recognition applications now being accepted. 

If you have been cooking for at least 6 years OR have your Cert III Hospitality Commercial Cookery + 2 years post cert experience OR have an overseas cookery qualification we encourage you to apply.

Applications close March 30 and September 30 of each year.  Refer to website or contact us for further information and application forms.

The Kangaroo Island Stall 16/17 is proud to announce that our online store is now open.

Featuring the Island’s best food, wine, spirit,  health and beauty products, the store offers Australia wide sales.

Thanks to Authentic Kangaroo Island and our wonderful suppliers, the site highlights the Island’s stunning landscapes and offers over 250 products.

Please share the address with your friends and contacts so they no longer have to say “I wish I could get that once I left the Island”!

www.kionline.com.au

You can also follow us on facebook and instagram with weekly product updates, specials, recipes and new products!

https://www.facebook.com/kangarooislandstall/

https://www.instagram.com/kangarooislandstall/

Congratulations to all of the South Australian Restaurants listed in the Financial Reviews top 500 for 2016. 

Special Congratulations to Terroir Auburn owned and run by F&B recipient Rohan Moss and his brother Dan.

Congratulations also to Nick Papazahariakis from Chloes Restaurant, a true gentleman of the Hospitality industry.

A HUGE thankyou to Bea and Bert from Baffle Beer Brewery in Baffle Creek Queensland for their donation to Food & Beverage Development Fund to be used for training in the brewing sector.

We sincerely appreciate the industry support to do what we do and when it comes from small business its simply fabulous.

Next time you are in Queensland between Bundaberg and Gladstone please check out Baffle Beer Brewery  www.bafflebeer.com

We are pleased to announce a further 12 recipients have been funded bringing our total to 162 people assisted to date.

We welcome the following people to our Food & Bev family and look forward to a long and successful relationship

• Tony Albanese
• Gulcay Bateman
• Keva Freeman
• Chantelle Giardina
• Belinda Hanson-Kenny
• Ben Hatcher
• Grace McKavanagh
• David Russell
• Ashleigh Ryan
• David Scicluna
• Steven ter Horst
• Samantha Trangmar

Details about how the funding will be used is available on our Support Payment Recipients page.

Food & Beverage Development Fund are pleased to announced that we will be hosting the Cooks and Bakers Trade Recognition processes from 2016.

Expressions of Interest are being sought from highly skilled and experienced hospitality and baking industry representatives for membership of the Cooks and Bakers Trade Recognition Committees. 

The Trade Recognition processes provides a holistic approach to assessment through recognition of the skills and experience of workers through a collaborative panel of employer, employee and RTO representatives and is designed to provide Trade certification arrangements for people who have not completed an Apprenticeship or who have gained overseas trade qualifications. The Committees are expected to meet twice yearly  (or more frequently should the need arise) with the initial Committee briefing and induction to be held early in 2016.

Expression of Interest forms are attached and we ask for completed forms to please be returned by COB Friday December 4 2015.

Please contact Carol Graham at Food & Beverage Development Fund if you would like any further information.

Reminder- 1 week to go for 2016 Food & Beverage Development Fund Support Payment applications.

Applications close 2pm Wednesday November 18 2015.

Thankyou to Brand South Australia for this fabulous blog about Food & Beverage Development Fund

http://insidesouthaustralia.com.au/the-south-australian-training-fund-driving-our-artisan-produce-revolution/

We are pleased to advise that 2016 applications are now open. 

Applications close at 2pm on November 18 2015 and shortlisted applicants will be required to attend an interview with the Selection Committee on December 4 2015.

Please note: Funding for specific training will be available in addition to general funding for all of our industry sectors. 

Specific funding available for the THREESIXTY Business Coaching program and the South Australian Young Entrepreneurs Scheme (SAYES).

Specific funding also available for training through TAFESA Regency - Industry Training Focused on You.

Please check the Support Payments page for updates and further information.

Congratulations to Toff and his amazing bakery staff for winning GOLD and SILVER at The Great Aussie Pie competion.

Home Grain Bakery 2 locations at Aldinga and McLaren Flat.  Absolutely delicious products, thoroughly recommended.

Article attached from The Advertiser 230915 regarding the Product to Plate initiative organised by Anthony Skara of Skara Smallgoods and proudly supported by Food & Beverage Development Fund.

Six of the eight students involved have already found work, and the course isn't finished yet.  Thankyou Anthony for your initiative, drive and commitment. 

Market stall at Skara Smallgoods in Totness (near Mt Barker) this Saturday from 10-2.  Well worth the drive.

Inside South Australia

http://insidesouthaustralia.com.au/

We are very proud to announce that we have now assisted 150 recipients to date.

AgriFood Skills Australia and International Specialised Skills Institute Inc (ISS Institute) will be offering one (1) international Fellowship in the amount of $10,000. Applications will open on Monday, July 6 and close on Monday August 31 at 4pm.

These Fellowships aim to promote the acquisition of higher-level skills and an appreciation of international best practice in the agrifood industry. They are intended to examine innovative approaches that demonstrate potential benefits for, and application in, the Australian industry and agrifood enterprises.

Applications are open to people Australia-wide in the sectors covered by AgriFood Skills Australia. For more information on ISSI, go to: http://www.issinstitute.org.au/

SA Weekend article on Julie & David Hinchliffe from Robe Dairy. 

Their products are available in Robe, Mount Gambier, Naracoorte, Penola, Kingston, Casterton, Adelaide Central Markets, Glenunga and Newton.

We are pleased to advise that 2015 applications are now open. 

Applications close at 4pm on June 9 2015 and shortlisted applicants will be required to attend an interview with the Selection Committee on June 22 2015.

We are pleased to announce that specific funding will be available for individuals undertaking training with TAFESA Regency from Semester 2 2015.  Consideration will be given to funding assistance for training in the following courses:

• Certificate III Retail Baking (Combined) for APPRENTICES
• Diploma of Quality Auditing
• Certificate II Micro Brewing
• Regency Gastronomic Adventures Short Courses

Funding will also be considered for other courses undertaken through TAFESA Regency.

We encourage you to apply. Any queries please dont hesitate to contact Carol Graham on 83629066.

Happy Easter from all at Food and Beverage Development Fund

Reminder to Easter Bunny to not forget all of the amazing chocolatiers and bakers that we have in SA when organising supplies for the weekend.  This incredibly talented group of people that we have assisted have all been working crazy hours to make sure that you have everything you could possibly want for Easter.

Please support our local South Australian producers (and get some delicious artisan goodies while you are at it).

A happy and safe Easter to all.

Watch this space ......

The next round of applications will be announced shortly so if you aren't already on our distribution list, simply complete the mailing list form on our website, return it to us and you will be emailed information when application rounds are announced etc.

SA Weekend article March 14-15 2015 featuring F&B recipient Andrew Wood from Waywood Wines

We don’t normally do this but we had the most amazing dinner here recently and you simply have to try it.

HarBar is located upstairs Unit 14, 17 – 21 Harbor Mall, Ocean Street, Victor Harbor (upstairs on the right at the end of the main Street in Victor).

They provide a delicious mix of tapas style dining and professionally mixed cocktails, craft beers and boutique wines in a stylish and sophisticated lounge.

Open Wednesday, Thursday, Friday and Saturdays 5pm till very late, and express lunches on Fridays, HarBar is the perfect place to take that special someone or a group of friends to experience casual dining in a relaxed atmosphere. Saturday night’s DJ mixing funk, jazz and popular music, and professionally trained bar staff bring you an exciting and innovative cocktail, beer and wine menu.

Go for a drink, stay for a snack, or indulge in a beautiful dinner made by the very talented and experienced chefs - personally I strongly recommend the "Trust the Chef" option.  Tapas style dining is really all about the flavours and the experience. The menu is regularly changing, packed with weekly specials and full of new and stimulating flavour combinations. While the traditional tapas experience originated in Spain, their menu is not exclusively Spanish. HarBar prefer to deliver the best and freshest food developed from local produce while tilting to Mediterranean, Asian, European and Australian styles.

BOOK NOW - Phone 08 8552 9883 – you wont be disappointed.  Dont forget "Trust the Chef".

Footeside Farm are having their first ever OPEN DAY on Saturday February 14 2015 from 10am to 4pm.  If you have ever wondered about using native foods (or even growing your own) go along and meet F&B recipient Linda Hoffmann and have all your questions answered.  Address is 2198 Eudunda Road, Neales Flat.  Flyer attached FYI.

SA Weekend article on Jon and Sarah Lark from Kangaroo Island Spirits.  Dont forget to stop in at their fabulous cellar door next time you are on Kangaroo Island.  It is well worth the visit.

F&B recipient Kris Lloyd travelled to London in November as the only Australian judge at the World Cheese Awards.  She alson won a Super Gold award for her Persian Feta blend.  Congratulations Kris.

Dynasties of South Australia article featuring Robern Menz owned by the Sims family.

If you are looking for something to do this weekend why not head out to Cheesefest. Now in its ninth year, the Festival continues to grow and evolve with new and exciting events and enhancement of existing ones. The goal this year is to have Australia’s big cheese party, offering tastings, talks, cooking sessions, picnic trails and of course gourmet food and local beverages in the picturesque outdoor location, Rymill Park – Murlawirrapurka. 

Cheesefest is open Saturday from 12pm to 6pm and Sunday from 11am to 5pm.  Remember to keep an eye out for some of our fabulous recipients.

Looks like its going to be a beautiful weekend – ENJOY.

This fabulous event is on again this year, October 25 and 26 in Rymill Park.  Tickets available from cheesefest.com.au or at the gate.

Go along and support our fabulous cheesies.

Newspaper article attached regarding Food & Bev recipient Keva Freeman who is currently working at the Oban Chocolate Company in Scotland.

F&B recipient Barry Beach  now has his Beach Organics Coffee Project / Roastery up and running, at the Market Shed on Holland St in the Adelaide CBD.

Beach Organics' Coffee Roastery serving organic espresso, take home packs of freshly roasted organic coffee beans and organic chocolate drinks! Look out for Beach Organics in the Market Shed every Sunday from 9am-3pm.

Congratulations to all of the 2014 Royal Adelaide Show winners including our very own:

• Sarina Waterman from Chocolate @ No 5
• Meg Charlton, Carolyn Burnett and Sarah Neill from Bracegirdles
• Steven ter Horst and Chantelle Giardina from Steven ter Horst chocolatiers
• Kate Henning and Simon Dunstone from Smiling Samoyed Brewery
• Jackson Beavis from Woolshed Brewery
• Sally George from Island Pure
• Kris Lloyd from Woodside Cheese Wrights

Results are yet to be released for baking, cake decorating etc so hopefully we will have more people to add to this list soon.

An important message from Jay Weatherill, the Premier of South Australia regarding FruChocs Appreciation Day.

Definitely worth a look.  https://www.youtube.com/watch?v=t4wJC6x9gc8&feature=youtu.be

Two of our fabulous recipients are nominees in the National AusMumpreneur Awards which recognise and celebrate Mums in business across Australia and New Zealand.

First round of voting closes Saturday August 30 so if you can spare 5 minutes please log on and vote for our fabulous recipients.  

Vote via the following link  www.ausmumpreneur.com  & scroll down to the Peoples Choice Handmade Award section.

Nominees are Elizabeth Dillon from Lizilicous Cakes and Sarah Parin from Cupcake Crumbz.

Good luck ladies.

Congratulations to Robe Dairy on launching their first product which hit supermarket shelves this week, with ''Robe Dairy Jersey Milk" now available at Robe Foodland.

F&B recipient David Hinchliffe and his wife Julie are now putting their energy into developing a range of cheeses.  We look forward to hearing more about this fabulous success story.

Please refer to the attached article from The South East Coastal Leader 20/08/2014.

F&B recipient Lynn Green will be exhibiting her chocolates at an art exhibition being held between 10am and 4pm on August 9, 10, 16 and 17 at 7/136 Grant Ave, Toorak Gardens.   Artists include Catherine Fitz-Gerald, Lynn Elzinga-Henry, Margaret Ambridge, Keren Seelander, Ursula Kiessling, Lyndy Danby & our very own Lynn Green with her Geraldton Hill creations.   If you are in the area why not pop in, have a look and say hello to Lynn.

Please refer to download for further Information.

Advertiser article Saturday June 14 2014 attached featuring Jon and Sarah Lark from KIS - Kangaroo Island Spirits

1 final position available please refer to Support Payments page for application form and further information.  Please note: applications close 4pm Thursday June 12 2014.

We are pleased to announce the sponsorship of the BAA SA 2014 Excellence in Baking Competition being conducted on Tuesday 15th July 2014 at TAFESA Regency Park Campus.

If you are an Apprentice Bread Baker or Pastry Cook we encourage you to apply.

Refer to attachments for further information and application forms or contact Lex Brown, Baking Assocaition of Australia SA Branch on 0448908208.

Reminder:  Applications close this Thursday May 15 at 4pm

If you are interested in cheesemaking we encourage you to apply.  If you are aware of someone who may be interested in cheesemaking please feel free to forward this information to them. Time commitment required is 22 days over the next 12 months.  Application form is available online or complete printed forms and email/post.

Please note: you do not have to be currently employed in the Cheese Industry to become a successful recipient.

Should you have any queries about the application process please do not hesitate to contact us at any time.

This week is the 25^th anniversary of National Volunteer Week (12 – 18 May), a time each year when not for profits that rely on volunteers collectively take the time to celebrate and thank their volunteers.  This week, we celebrate the power of over 6 million Australians who generously volunteer their time each and every day.

On behalf of our 127 recipients we say THANK YOU to you our amazing Board and Committee members.

Congratulations to Udder Delights for their plans to double their workforce and triple production in their new $1M factory expansion.  Fabulous news for a proud local family business.

We have had the pleasure of assisting two Udder Delights staff in the past and hope we can continue to assist into the future.

The Board of Food & Beverage Development Fund are pleased to announce the availability of support payments specifically for those interested in Artisan Cheese Making.

Fully funded training will be provided for ten successful recipients.  This training would normally cost $8370.  In addition regional applicants can also apply for a $500 travel/accomodation allowance.

Applications are now open and will be received until 4pm May 15 2014.  Successful recipients will need to commit to complete all training by May 2015 (noting training can be completed earlier).

Please refer to attachments for further information.  If you are interested in Artisan Cheese Making we encourage you to apply.

Have a look at our latest Food & Beverage Development Fund baby on the front page of todays Advertiser.  Anna is the daughter of our inaugral recipient Sarah Neill.

With Easter only a few days away dont forget our amazing chocolatiers when you are out shopping for Easter goodies.

Attention all eager cheese makers (and potential future cheese makers)

Watch this space as we have very exciting news we hope to be able to announce within the next week.

If you are not already included on our mailing list please complete the form and return to me ASAP so you dont miss out on this opportunity.

Food & Beverage Development Fund recipient Kris Lloyd has now released a seres of Persian-style fetas under the new brand & label Kris Lloyd - Artisan.

The new Persian style feta is available in three flavours - 100% goat milk, 50-50 blend cow and goat, and 100% Jersey milk.

Adelaide Hills Courier article from 09042014 attached

Industry Leaders Fund applicant information evening 13 May 2014

Refer to attached for further information

Courtesy of Food & Bev recipient Deb Tritton, Bake Boss is opening in Adelaide on Satruday 3rd of May. 

Check them out on Facebook.

Article about two of our latest recipients, Sophie & Nathen Wakefield who have a farmgate butchery at Wattle Flat just outside of Yankalilla.

wakefieldgrange.com.au

SA Weekend article about Food & Beverage Development Fund  2011 recipient Barry Beach

beachorganics.com.au

We are pleased to announce we have assisted another 13 people and have now assisted 127 recipients to-date.

Article from the Advertiser 05012014 featuring recipient Simon Dunstone and his partner Kate Henning at their Smiling Samoyed Brewery at Myponga

The following blog link details the journey of Food & Bev recipient Nicky Connolly as she travelled to Italy to learn the art of traditional balsamic vinegar making and returned to make Ambush Hill Red Wine Vinegar.

http://www.oliverstaranga.com/first-release-ambush-hill-red-wine-vinegar/

Round 1 - Closing 2pm Friday January 24 2014.

Please note: shortlisted applicants will be required to attend an interview with the Selection Committee on Friday February 7 2014.

We encourage you to apply. Any queries please dont hesitate to contact Carol Graham on 83629066.

The Murray Valley Standard featured an article on one of our newest recipients Ian Pithers from Cottage Box Chocolates in Murray Bridge

2013 Royal Adelaide Show results - Congratulations

Mark Prior brewer and Food & Bev recipient included in SA Life on Channel 7.  Follow link to watch:

http://www.salife7.com.au/barossa-valley/food-and-wine/cellar-doors/barossa-beer

CareerOne article featuring two of our Food & Beverage Development Fund recipients Meg Charlton and Sarah Neill

The Islander article on 2 of our newest recipients Lisa Collins and Sally George

We are pleased to announce we have now assisted 114 recipients to-date.

Round 2 of 2013 closed on July 1 and we have assisted the following applicants.  Congratulations to:

• Shanna Canuto
• Lisa Collins
• Simon Dunstone
• Sally George
• Stephen Heading
• Rohan Moss, and
• Ian Pithers

Please refer to the Support Payment Recipients page for details about our recipients and the training they are completing.

2013 Round 2 Applications Now Open

To date we have assisted 107 people who are now a step closer to realising their aspirations and achieving their full potential. You could be next.

Funding available between $1,000 and $10,000 per successful applicant for training and education in the South Australian food and beverage industries. We firmly believe in the importance of learning and are committed to assisting those individuals who share this belief.  

Applications will be accepted until 4pm July 1 2013.

We are pleased to announce a further 9 recipients have received funding in Round 1 of our 2013 applications.

This brings our total recipients to 107. 

Congratulations to each and every one of you and thankyou for allowing us to share your journey.

2013 Applications Now Open

We firmly believe in the importance of learning and are committed to assisting those individuals who share this belief. Funding available between $1,000 and $10,000 per successful applicant for training and education in the South Australian food and beverage industries.

To date we have assisted 98 people who are now a step closer to realising their aspirations and achieving their full potential. You could be next.

Applications will be accepted until 4pm February 28 2013.

Check out our home page for the story of one of our recipients Keva Freeman

CheeseFest 2012 is being held on Saturday 27 October 12.30pm-7pm and Sunday 28 October 11am-5pm in Rymill Park, Adelaide.

Cheese lovers will enjoy cheese sampling, cheese cooking, cheese making demonstrations and cheese master classes.  A selection of South Australian wines, local brewers, restaurants and food producers will be serving up their delicacies for all to enjoy.  CheeseFest is a cheese lovers, and Foodies paradise that is unique in its celebration of CHEESE ... an event you cant afford to miss.

Tickets can be purchased online or at the gate on the day.

To date we have assisted 91 people who are now a step closer to realising their aspirations and achieving their full potential.  You could be next.

Applications will be accepted until 4pm August 31 2012.

Funding for 2012 Support Payment Applications is now open with applications for Round 1 being accepted until 4pm February 28 2012.  If you are a passionate South Australian foodie who would like to improve their skills and knowledge we encourage you to apply.

We are pleased to announce the Sponsorship of the Food & Beverage Development Fund Valuing Workforce Development Award for the 2011 Preimers Food Industry Awards that was launched today.  Applications close July 29 2011.  If you are a South Australian food business that values their staff we strongly encourage you to apply.

Funding for 2011 round 2 is now open with applications being accepted until 4pm August 31 2011.  If you are a passionate SA foodie we encourage you to apply.

Congratulations Kris Lloyd - 2010 Business Womens Awards

Thankyou to all organisations that entered the 2010 Premiers Food Industry Awards.

We proudly announce our sponsorship of Cheese Fest 10 the Australian Alfresco Cheese Festival being held in Rymill Park on Sunday 17 October 2010 from 11am - 6pm.

A magical night was held on Friday 6th November celebrating the 2009 Premiers Food Awards and our wonderful South Australian Food Producers.

Congratulations to Kangaroo Island Lavender Farm, Sunset Winery and Jon Merlo winners of the 2009 Kangaroo Island Food and Wine Experience Awards

We are proud to announce our Sponsorship of Cheese Fest 09.

For further information please refer to the Sponsorship page of our website.

We are pleased to announce the sponsorship of the Producers Awards for the 2009 Kangaroo Island Food & Wine Experience Awards.

Further information is available from the Sponsorship page of our website.

Applications are invited from individuals in the Baking, Beverage, Food Processing and Meat Industries with successful applicants receiving between $1000 and $10000 each.

Round one closes April  30 2009.

Round two closes September 18 2009.

We are proud to announce our continued sponsorship of the Workforce Development Award for the 2009 Premiers Food Awards.

If you understand what Workforce Development is all about we strongly encourage you to apply.

Further information is available on the Sponsorship page of our website.

Further funding is still available in 2008.

Applications close on Monday 8th September - so if you are passionate about developing your skills and knowledge in the Beverage, Food Processing or Meat Industry please refer to the Support Payment page of our website, download and complete the Support Payment application form and return to us by the 8th September. 

We encourage you to apply and we look forward to hearing from you.

In 2008 the Board will consider support payments specifically for individuals in the

â–º Beverage industry
â–º Food Processing industry
â–º Meat industry

Support payment information and application forms are available on the Support Payment page of our website

We are pleased to announce that seven individuals are recipients of our November 2007 Support Payments. An award presentation function held at The Lion in North Adelaide on Tuesday November 13 2007 was attended by all Board Members, initial recipients Emma Clark and Sarah Neill along with our November 2007 Award Winners.  A very enjoyable night was had by all.  

Congratulations to all recipients!  

Please refer to our Support Payment Recipients page for information on individual recipients.