Autumn Crop 182018-10-11T13:48:29+00:00

Autumn Crop 18 Founder Stories

A little luxury in the making

Escargot caviar is a delicacy not known to many. It has a pearl like texture and is far less common to the luxury egg market than its fish caviar relatives. Co-founders, Cheryl Jakobi and Sara [...]

Tackling iodine deficiency one sprinkle at a time

Through research, Sarah Leung, Founder of alg Seaweed and experienced dietitian, identified a common iodine deficiency in Australians and expectant mothers. While on the hunt to find a food or ingredient that’s rich in iodine, [...]

Nourishing the body from the inside out

The Good Seed Kefir produces a sparkling water kefir probiotic beverage, which is naturally fermented using organic ingredients and hand bottled by their small production team. Co-founders, Ivy Ong and Adrian Soon, founded the company [...]

Always fresh and never boring

In an attempt to address her own food intolerances, Shani Timms, Founder of Keep it Simple, began to create clean and healthy meals to fuel her body with nutritious food. Initially, Shani was looking at [...]

Connecting winemakers with winelovers

Co-founders, Steve Mobbs and Cameron Harris have identified a gap in the market with the opportunity to bring winelovers and winemakers together like never before. The pair have been involved in the liquor and beverage [...]

Handcrafted organic goodness

Matthew Hardie, Founder of Manuko, was working in a corporate business role at the age of twenty-two, where he quickly discovered he was lacking meaning in his work, and really struggled with what he wanted [...]

Fresh, vibrant flavour inspired by South East Asia

Melbourne based Chef-turned-entrepreneur, Bridget Francis, has created an honest and versatile curry paste with no preservatives, providing an easy way to make friends with flavour. Bridget spent part of her childhood living in Cambodia, which [...]

Paddock to plate sustainability

Gippsland Natural is a producer owned beef company that takes an environmentally sustainable approach to producing the highest quality meat, best suited to their customer’s needs. Paul Crock, co-director of Gippsland Natural, and one of [...]