January 2019 Support Payment Recipients

Celeste Bautista

With baking as her hobby, Celeste would like to undertake formal training so she can improve her skills, learn how to not waste ingredients and hopefully turn her hobby into a business.  Self taught until now she will be undertaking Cert III Patisserie at TAFESA Regency.

Nicholas Bourke

With a Bachelor Degree in Oenology and a Grad Cert in Brewing Nick is now developing his skills in distilling and will be completing the Fundamentals of Spirit Production course at Adelaide University.  He would like to develop drinks that can address a societal requirement for low alcohol and low sugar beverage options.

Samantha Howard

Sams Sugar Bliss was created when Sam found her purpose and her passion.  With the dream of opening a small shop front quirky dessert bar in the Northern suburbs Sam will first undertake her formal training by completing a Cert III & Cert IV Patisserie at TAFESA Regency.  We are pleased to be able to support Sam to pursue her dream and be the best that she can be.

Greg Kuerschner

Greg is keen to formalise his brewing training and will be undertaking the Cert III Food Processing (Microbrewing) at TAFESA Regency.  This combined with his previous training including Cert IV Bookkeeping & Diploma Hospitality should give him fabulous all round skills for his new role at Forktree Brewing in Carrickalinga.

Julie-Ann Marinos

As a chef and owner of the Gourmet Gluten Free Bakery, Julie-Ann is keen to improve her skills in cake and pastries and will be completing the Cert III Patisserie at TAFESA Regency.  One of the few places in Adelaide that completely supports people with various different food allergies we are proud to be able to support Julie-Ann and Gourmet Gluten Free Bakery. 

Sarah Mitford-Burgess

As a small business owner Sarah has a strong passion to share information and knowledge of food with Real Food Lifes mission statement being "to inspire healthy communities through connecting people to real food".  She will use her funding to extend her skills in wholefood cooking, specifically focussing on Ayurvedic methods which encourages an wholistic look into nutrition by focusing on individual health and using food as medicine.

Heidi Setchell

"The Mallee Caper Company" was established by Heidi and her husband David who have a 30 acre horicultural property in Loxton with their business focusing on growing clean, green, premium produce including capers, jujubes and dates.  Heidi will be completing HACCP & Freshcare training so they can improve their knowledge and skills whilst opening the door to more markets for their produce.

Jonny Scott

Jonny is the founder of Mighty Mighty Coffee, a specialty coffee roasting business that seeks to provide premium, ethically sourced coffee, and bring communities together through participation in local events and coffee education. He will use his funding to complete a specialty coffee roasting course in Melbourne in addition to completing the Encore Program through Business SA.