What happens to the food before it hits our plate, matters. Before its even in the hands of the chef at our favourite restaurant.The taste of that favourite cut of meat depends on more than how we cook it, though that's important too. It depends on how it was raised, cared for, fed, and killed. Inspired to reduce the stress animals experience, and address consumers interest in animal welfare, Provenir is changing the way meat is processed. Through their revolutionary on-farm processing with their mobile abbatoir Provenir ensures a transparent supply chain with animal welfare at its heart.
Kamilla Sitwell saw the market changing. With her insights deeply rooted in market research, Kamilla began a voyage into the unknown - to produce the world's most customisable drink. Complete with eye-catching packaging design, Kamilla and her husband Vincent launched Kolibri Drinks. Grabbing headlines, and winning awards; with its exquisitely crafted botanical extracts and distillates, Kolibri captures the emerging mass market demand for premium non-alcoholic beverages, and customer preference for personalisation, with its award winning agave liqueur de dosage from the cap.Kolibri is truly a personification of profound market insights and the will and genius to meet them.
The National Indigenous Culinary Institute links with Australia's best restaurants to provide apprentice and traineeship opportunities for Aboriginal and Torres Straight Islander people. The NICI mentors and supports their participants throughout the entire journey.Charged with its goal to produce Australia's best chef's, the NICI is uniquely placed to drive and support the emerging native ingredient trend, truly embodying the taste of Australia. With a vibrant and active alumni community, the NICI is going from strength to strength, and is changing Australian hospitality forever.