The People

When French-born jockey Remi Tremsal moved to Australia in 2003 to further his career, little did he know a back injury eight years later would lead to the realisation of a second dream- creating award-winning artisanal caramel business, Caramelicious.

In three years, Kehoe’s Kitchen has developed from blog, to local market stall, to Australia’s first certified organic vegetable fermenter, to supplier to retailers nationwide and winner of three gold medals – and a silver, at the 2016 Australian Food Awards (AFA).

Founded in 1997, Mountain Goat has been on the scene for a while now and has made quite a name for itself for its tasty, all natural ales. Find out Dave’s tips for aspiring brewers and thoughts on where the Goat is headed next on its Mountain climb.

For five generations, the Maitland family has grown quality cereals and legumes on their farm in Clare Valley, South Australia, producing fine food products including premium wholegrain dry pasta, wholegrain flour and wholegrain chickpeas and beans.

Winners of Champion Australian Produce and Champion Australian Fresh Produce, Terra Preta Truffles is a family-run business, and that family extends further than Kate, Peter, Keith, Rita and Gus Marshall. The dogs – Sal, Shadow, Buffy, Aldo and Little Bill, the trees, the soil and the chef are all family too.

When Scott Niewand formed Wits End Pulses in 2016, it was with the aim of providing an alternative to the bulk commodity market that their premium quality pulses were previously sold into. Through this initiative, Scott says that they have been able to “access premium markets and simultaneously gain greater insight into what the consumer demands”.

For the brewers at Kereru Brewing Company, “Taste New Zealand” isn’t just a catch phrase, it’s a philosophy! Located just north of Wellington in Upper Hutt, this family owned award-winning craft brewery looks to showcase the flavours of New Zealand through brewing exclusively with New Zealand grown ingredients.

Mauro and Carmela Montalto migrated to Australia in 1952 bringing aspects of their Italian culture to feel at home in a new place. This included cheesemaking.