February 2011 Support Payment Recipients

Jessica Aistrope

As a trade qualified Cook, Jessica has developed an interest in pastry and dessert.  She intends to study full time and complete Cert IV Patisserie in order to challenge herself and expand her knowledge and skills even further.

Simon Burr

Having been involved in the food industry for numerous years Simon has developed a small food processing business "The Artisan Produce Co" with a focus on regional organic food.  Simons funding will allow him to complete a Certificate IV Financial Services (Bookkeeping).

Dean Casement

As a previous Food & Beverage Development Fund recipient Dean is currently undertaking a Degree in Applied Studies (Science) at Charles Sturt University in Wagga Wagga, NSW.  The funding support provided under this round will assist Dean with his travel and accomodation requirements for the next two years.

Nicola Connolly

Nicky has worked in the wine industry for over 15 years and believes it is essential to continually bring new skills to the table.  She has been funded to learn artisan "traditional" balsamic vinegar making at Acetaia San Giacomo.

Simon Dreckow

As the production manager of an artisan cheese factory Simon has learnt his skills on the job.  He intends to complete 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.

Linda Hoffmann

Linda and her husband have been growing and processing native foods since 1999. Linda will use her funding to increase her skills in Quality Assurance, food safety, risk identification and analysis, product traceability and food hygiene.

www.footesidefarm.com

Patrick Hopkinson

Currently undertaking a Graduate Diploma in Oenology at Adelaide University, Patrick would like to further his winemaking experience and eventually start his own winemaking business.  His support payment will assist him to gain valuable research experience in pinot noir wine production.

Philip Scarles

Operated by Philip and Amanda, 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. Having recently completed an intensive Cheesemaking course Philip is keen to extend his knowledge and skills and will complete an Italian Cheesemaking course. He believes that locally produced cheese would be a perfect and logical addition to their existing range of woodfired breads and chutneys.

Andrew Wood

Passionate about the food and wine industries, Andrew hopes to promote and introduce people both domestically and internationally to the food and beverage industry of McLaren Vale and South Australia as one of the worlds best, innovative and sustainable areas of the world.  His funding will assist him with his Master of Wine.

www.waywoodwines.com

Adam Yukich

Living and working in the Adelaide Hills Adam has a passion for the local produce.  He would like to expand his knowledge of the technical side of cheesemaking and will complete a Cheesemakers Certificate at the New Zealand Cheese School.