January 2023 Support Payment Recipients

Bahareh Amini 

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.

Oliver Budack 

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.

Adrian Glass 

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?”

Jarrod Grinham 

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.

Sarah Haigh 

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.

Carla Naismith 

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.

Vish Nayak 

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 Orman 

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.

Emma Rooke 

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 intends to utilise her 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.

Philip Young 

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 2000 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.