Ground Floor, 5-9 Rundle Street
Kent Town SA 5067
Postal Address:
PO Box 248,
Kent Town SA 5071
Website Home:
www.foodandbeveragefundsa.com.au
Email Address:
info@foodandbeveragefundsa.com.au
Telephone: 08 8362 9066
Fax: 08 8362 1455
Information on this sheet is subject to change, errors and omissions.
January 2020 Support Payment Recipients
Tim Angove
Having established Burra Scrumpy Cumpany in 2015 Tim has an apple orchard and cellar door which unfortunately has been in drought for the last 2 years. He is keen to support the tourism industry of the mid north and potentially expand work opportunities in the region and will be completing Cert III Food Processing microbrewing at TAFESA.
Tania Cavaiuolo
With a working history as a Chef and as a "Cheese Professional" Tania would like to develop her skills in product development and quality assurance. She will be undertaking a Diploma of Food Science and Technology at TAFESA Regency.
James Chirgwin
James is a previous F&B recipient who has worked in the meat industry since he left school by completing his Butchery Apprenticeship and is now working in Smallgoods. He would like to excel in the industry and will be completing a Diploma of Business.
Belinda Hellyer
Brewed By Belinda is an award-winning boutique tea company creating organic artisan loose-leaf tea blends and herbal/fruit tisanes. Belinda holds both a Certified Tea Master and Certified Tea Blender qualification with Australian Tea Masters and will be using her funding to complete a Korean Tea Tour.
Peter Kennedy
As a winemaker Peter would 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 will be undertaking WSET level 3 through TAFESA.
Kelly Magor
Kelly is the owner of Forage & Feast an artisan producer of small batch condiments. She will be completing a Diploma of Food Science and Technology at TAFESA Regency to provide her with additional compliance and HACCP skills and knowledge.
Sharon McCauley
Working as a Chef Sharon loves every opportunity she has to learn new things and improve her skills. She has always had a passion for desserts with cake decorating being her hobby and potential future business opportunity. She will use her funding to complete Cert III Patisserie at TAFESA Regency.
Mary Retallack
Mary is an agricultural scientist and third-generation viticulturist who assists many people and organisations within the wine industry. Her funding will be used to complete an Australian Institute of Company Directors course.