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WHAT’S COOKING WITH ROBBIE GARVEY, FOUNDER RED LIME JONES GRANOLA

WHAT’S COOKING WITH ROBBIE GARVEY, FOUNDER RED LIME JONES GRANOLA

In our latest ‘What’s Cooking’, we hear from Robbie Garvey, founder of Red Lime Jones. Robbie lives to bring ‘slices of joy’ to people and one of the many ways she does that is by creating mind blowingly delicious small batch premium granola. Robbie is based in Geraldton, Western Australia and since joining Members’ Club and working with Chelsea, has doubled her revenue and the number of retail outlets selling her granola.

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Do you know your Ribes nigrum from your Punica granatum? Superfruit fibres for your food & drink business.

Do you know your Ribes nigrum from your Punica granatum? Superfruit fibres for your food & drink business.

You’ve probably heard of fibre but do you really know what superfruit or what prebiotic activity is? If you’re building a food and drink business and you want the scoop on what fruit is good for what so you can put all that goodness on your nutritional panel information, then read this blog with all the latest from around the globe on superfruit fibres.

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WHAT’S COOKING WITH LEONIE HARCOURT-HORSFIELD, DIABETES MEALS ONLINE

WHAT’S COOKING WITH LEONIE HARCOURT-HORSFIELD, DIABETES MEALS ONLINE

In our latest ‘What’s Cooking’, we hear from Leonie Horsfield, founder Diabetes Meals Online. Leonie juggles two businesses, one in print and marketing and the other, her lifelong love, meals for people living with diabetes. Leonie’s world has changed for the better recently and she lights up when talking about it and tells us how she is getting closer to spending more time in her food business.

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WHAT’S COOKING WITH HELEN TRICARICO, FOUNDER H.O.T.I. KOMBUCHA

WHAT’S COOKING WITH HELEN TRICARICO, FOUNDER H.O.T.I. KOMBUCHA

In our latest ‘What’s Cooking’, we hear from Helen Tricarico, founder H.O.T.I. Kombucha. Helen is a real small business success story. She quit her day job and is now working full time in her handcrafted Kombucha business. Within the past 12 months, Helen’s business has grown from home delivery to a regular at markets to a co-manufacturing space, to being an integral part of her region’s biggest food festival, exposing her brand to over 10,000 people per day, to being included in local food tour stops and being stocked by the local wholefood outlet. Read on to be inspired.

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WHAT’S COOKING WITH CHRISTINE APOSTOLES, ANTONIOU FILLO PASTRY

WHAT’S COOKING WITH CHRISTINE APOSTOLES, ANTONIOU FILLO PASTRY

In our latest ‘What’s Cooking’, we hear from Christine Antoniou, Marketing Director of Antoniou Fillo Pastry. Christine made the leap of faith from financial services to food manufacturing and has not looked back. She says she wish she could have given herself the advice ‘it will all work out’ because it did, as it always does. Read her story for more inspiration.

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Sugary; sweetener alternatives

Sugary; sweetener alternatives

Consuming sugary products has been linked to obesity, diabetes, tooth decay and erosion. Around the world, many countries have introduced a sugar tax on sugar sweetened products to overcome health related issues. Approximately a third of consumers say they are addicted to sugar or are concerned about sugar addiction. So what are the options for sugar alternatives when making a food or drink product?

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WHAT’S COOKING WITH MAREE FERGUSON, FOUNDER DIETITIAN CONNECTION

WHAT’S COOKING WITH MAREE FERGUSON, FOUNDER DIETITIAN CONNECTION

In our latest ‘What’s Cooking’, we hear from Maree Ferguson, dietitian and founder of Dietitian Connection. Maree is passionate about providing opportunities at the front-line to career-driven nutrition leaders. After all, dietitians are foodies too and who doesn’t love a ‘foodie’?! We talk to her about starting a business from scratch and being an invaluable support to a niche industry.

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Is it safe to serve? Use this food safety guide to know for sure.

Is it safe to serve? Use this food safety guide to know for sure.

Adopting good food safety and quality systems are part of an essential hygiene practice for food and drink businesses. Most importantly, however, they can be a requirement of the Food Standards Code and the law of your State. Any practice that is foolproof and is easy to implement is vitally important because it will help you stay on the right side of the law.

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