July 2019 Support Payment Recipients

Ann-Marie Compton

As the owner/operator/baker/decorater of Just Desserts Cafe at Gawler, Ann-Marie had many years experience in the industry before deciding to branch out on her own and be more independent with her craft. 

She loves working with her hands especially when she is being arty and creative and will be using her funding to undertake various courses at Savour in addition to local training at Adelaide Bakes.

https://www.facebook.com/justdessertscafe/

Chris Doecke

Chris and her husband Noel established a micro business for their daughter Rachael who has a rare disability.  The business called Ability Chocolates gives Rachael a purpose and job and together with the help of Rachaels support workers they make, pack and deliver chocolates to small businesses in the the community.   They make Rocky Road, Freckles, Mint Crisps, Coffee crunch, Chilli chocs and lots more.

Chris would like more experience in the art of chocolate making so she can in turn pass those skills on to the others involved within Ability Chocolates and as such will be using our funding to attend various courses at Savour Chocolate and Patisserie School. We are very proud to be able to assist Chris and Rachael in this fabulous initiative.  Keep an eye out for Ability Chocolates - the mint crisps are especially delicious!

https://www.facebook.com/abilitychocolates/

Scott Goldsmith

Scott together with his wife Tash own Steinys Traditional Mettwurst who are based at Nuriootpa. 

As Scott oversees the production side of the business we believe that it is extremely important that he has formal training in this area and we will be assisting him with funding to complete Cert III Meat Processing Smallgoods Manufacture.

www.steinys.com.au

Jacqui Good

Thistle Be Good make meal solutions for busy people and was created by Jacqui in 2002.  They make a range of ready to cook flavoured risotto, quinoa, couscous, ancient grains and dukkah which cater to a number of dietary requirements and contain no artifical ingredients. 

Jacqui is keen to work on the business rather than being caught up in the busy day to day working in the business and as such will be completing the Encore program through Business SA.

www.thistlebegood.com.au

Keryn Gorman

Keryn is from Illalangi which is a proudly family owned and run grower, producer and providore based at Waikerie.  The Illalangi range includes caramelised wattle seed balsamic vinegar, dukkah, olives, olive oils and hand-made jams, relishes and sauces made on site, using premium ingredients sourced from local growers wherever possible.

Keryn would like to develop her skills and understanding of food safety and quality systems and will utilise her F&B funding to complete HACCP training.

https://www.facebook.com/IllalangiGourmetFood/

Mitchell Lloyd

Mitch holds a Bachelor of Science with a Major in Biochemistry and Microbiology and is currently the Senior Cheesemaker at Woodside Cheese Wrights.  

He would like to create his own story in the South Australian food and beverage industry by creating a range of spirits whilst also increasing the sustainability of the cheese factory and will utilise our funding to undertake Fundamentals of Spirit Production course at Adelaide University.   We look forward to sharing his creations with you.

Eric Oxenham

Eric and partner Emma are in the process of establishing the first buffalo farmstead cheesery in SA to provide small volume, high quality handmade cheese into the SA market and provide opportunities for tourism on the Fleurieu Peninsula. 

He will be undertaking the Encore Program through Business SA to assist them to develop a good foundation for the new business whilst establishing good practices and business strategy.

Rachel Pratt

Rachel is a trainee distiller at Kangaroo Island Spirits. She has enjoyed bringing her passion for hospitality and local beverages to a different role and looks forward to exploring this role further by completing the IBD General Certificate in Distilling.

Fellow F&B recipient Jon Lark from KIS states that Rachel has a particular strength in her palette and the ability to translate this creatively in the work she does.

We look forward to sharing Rachels creations with you as she develops her knowledge and furthers her skills as a distiller.

Emma Rooke

Emma and partner Eric are establishing the first buffalo farmstead cheesery in SA.  They have recently completed a study tour of Italy to learn more about buffalo dairying, dairy genetics and mozzarella cheese making and with the acquisition of a number of dairy buffalo cows will later this year start milking and producing buffalo cheese. 

Wanting to gain knowledge on business planning etc to support the development of their small business Emma will also be undertaking the Encore Program through Business SA.