Nicole Mahler is the founder of Delicious Foods, a consumer packaged goods range of vegan ready-to-eat meals. Nicole has successfully built three country inspired ranges, Indian, French Farmhouse and Mexican and is working on expanding her range into the Chinese market. She’s thinking big. That excites us!
Michelle Farina is the founder of dairy free and cruelty free cheese business, Noshing. Michelle has taken Noshing from a standing start to a dairy free growth business. Before Michelle launched Noshing, she says she knew nothing about food manufacturing, now she not only knows a lot about food manufacturing, she’s paying herself a decent wage, has moved her operation into a commercial kitchen and is preparing for scale.
Meet Sophie Todd, founder of Mrs Toddy’s Tonic, plant based health tonics. Sophie manages to imbue the smallest details into her fantastic tonic whilst maintaining a big, global vision. That’s impressive – I don’t see that often amongst female founders. Sophie created Mrs Toddy’s Tonic after living in Bali and now manufactures it on a commercial scale and sells it at the markets (to keep abreast of what consumers are saying), high street retailers and speciality. stores.
Tanya Hanouch is the owner of Wolfe & Molone, a local wine bar. Everyone in food and drink brings something more to the table than food and drink and Tanya brings oodles of compassion, customer service and her IT geekiness! It’s a perfect combo for a neighbourhood friendly establishment with a vision for more locations.
In our latest ‘What’s Cooking’, we hear from Martine Ah Heng, founder and Pastry Chef of The Bakery Lab. Martine produces Teff Flour Crackers that are sourced from local ingredients, vegan and sustainable. They are hand made from Australian Native Teff flour. Since joining Members’ Club and working with Chelsea, we’ve watched Martine gain clarity and take her ideas to market.
In our latest ‘What’s Cooking’, we hear from Sue Heward, founder and farmer at Singing Magpie Produce. Sue went back to work her 100 year old family orchard at 46 years of age after many years away from the family business. Sue says it’s never too late to follow your heart. Read this our latest blog on how her and her partner are creating new opportunities for their family fig, quince, pecan and wine grape orchard business.
In our latest ‘What’s Cooking’, we hear from Minerva Jimenez , the woman behind the unique and naturally delicious sweet spread brand, Minjums Foods. Minjums is currently sold at farmers markets and Minerva says it makes her happy when she sees people smile when they try it. Recently pitching to a foodtech incubator, Minerva is driven to build her business quickly and recently graduated from Chelsea’s Foodpreneurs Success Formula™ online program.
In our latest ‘What’s Cooking’, we hear from Kristin Lemura from Noble Bootleggers Distilling Co. Kristin is busy with her gin distillery, family, teaching and winning awards! Recently Kristin, and her partner Dan, won a silver for their Christmas pudding gin and bronze for their cherry gin at the Australian distilled spirit awards. An enormous thing for this small distillery. Kristin just completed Chelsea’s Foodpreneurs Success Formula and she said it made her more “focused and gave her strength and clarity on her business vision”.
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.
In our latest ‘What’s Cooking’, we hear from Lee Cureton, chef and founder of Culinary Creations Catering. Lee is based near Chattanooga, Tennessee and has been catering for more than 10 years and since joining Members’ Club is now scaling her business so she can make money whilst she sleeps.
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.
In our latest ‘What’s Cooking’, we hear from Ronit Robbaz, founder Open Table Catering & Cooking School in the Byron hinterland.