Support Payment Recipients

2016 Recipients

To date, we have assisted 211 people who are now a step closer to realising their aspirations and achieving their full potential.

If you would like to know about more about them and what training they have done (or are doing) please have a look at the following industry specific brochures or read on for a part of their story.

Baking - Keva Freeman
Chocolates -  Lynn Green
Cheese - Kris Lloyd

Meat - Alan Holloway and Corey Barr
Microbrewery - Justin Murdock 

Story of one of our recipients – Keva Freeman (video) 


Ann-Marie Compton

Ann-Marie Compton As the owner/operator/baker/decorater of Just Desserts Cafe at Gawler, Ann-Marie had many years experience in the industry before deciding to branch out on her own and be more independent with her craft. 

She loves working with her hands especially when she is being arty and creative and will be using her funding to undertake various courses at Savour in addition to local training at Adelaide Bakes.

Chris Doecke

Chris Doecke Chris and her husband Noel established a micro business for their daughter Rachael who has a rare disability.  The business called Ability Chocolates gives Rachael a purpose and job and together with the help of Rachaels support workers they make, pack and deliver chocolates to small businesses in the the community.   They make Rocky Road, Freckles, Mint Crisps, Coffee crunch, Chilli chocs and lots more.

Chris would like more experience in the art of chocolate making so she can in turn pass those skills on to the others involved within Ability Chocolates and as such will be using our funding to attend various courses at Savour Chocolate and Patisserie School. We are very proud to be able to assist Chris and Rachael in this fabulous initiative.  Keep an eye out for Ability Chocolates - the mint crisps are especially delicious!

Scott Goldsmith

Scott Goldsmith Scott together with his wife Tash own Steinys Traditional Mettwurst who are based at Nuriootpa. 

As Scott oversees the production side of the business we believe that it is extremely important that he has formal training in this area and we will be assisting him with funding to complete Cert III Meat Processing Smallgoods Manufacture.

Jacqui Good

Jacqui Good Thistle Be Good make meal solutions for busy people and was created by Jacqui in 2002.  They make a range of ready to cook flavoured risotto, quinoa, couscous, ancient grains and dukkah which cater to a number of dietary requirements and contain no artifical ingredients. 

Jacqui is keen to work on the business rather than being caught up in the busy day to day working in the business and as such will be completing the Encore program through Business SA.

Keryn Gorman

Keryn GormanKeryn is from Illalangi which is a proudly family owned and run grower, producer and providore based at Waikerie.  The Illalangi range includes caramelised wattle seed balsamic vinegar, dukkah, olives, olive oils and hand-made jams, relishes and sauces made on site, using premium ingredients sourced from local growers wherever possible.

Keryn would like to develop her skills and understanding of food safety and quality systems and will utilise her F&B funding to complete HACCP training.

Mitchell Lloyd

Mitchell LloydMitch holds a Bachelor of Science with a Major in Biochemistry and Microbiology and is currently the Senior Cheesemaker at Woodside Cheese Wrights.  

He would like to create his own story in the South Australian food and beverage industry by creating a range of spirits whilst also increasing the sustainability of the cheese factory and will utilise our funding to undertake Fundamentals of Spirit Production course at Adelaide University.   We look forward to sharing his creations with you.

Eric Oxenham

Eric OxenhamEric and partner Emma are in the process of establishing the first buffalo farmstead cheesery in SA to provide small volume, high quality handmade cheese into the SA market and provide opportunities for tourism on the Fleurieu Peninsula. 

He will be undertaking the Encore Program through Business SA to assist them to develop a good foundation for the new business whilst establishing good practices and business strategy.

Rachel Pratt

Rachel PrattRachel is a trainee distiller at Kangaroo Island Spirits. She has enjoyed bringing her passion for hospitality and local beverages to a different role and looks forward to exploring this role further by completing the IBD General Certificate in Distilling.

Fellow F&B recipient Jon Lark from KIS states that Rachel has a particular strength in her palette and the ability to translate this creatively in the work she does.

We look forward to sharing Rachels creations with you as she develops her knowledge and furthers her skills as a distiller.

Emma Rooke

Emma RookeEmma and partner Eric are establishing the first buffalo farmstead cheesery in SA.  They have recently completed a study tour of Italy to learn more about buffalo dairying, dairy genetics and mozzarella cheese making and with the acquisition of a number of dairy buffalo cows will later this year start milking and producing buffalo cheese. 

Wanting to gain knowledge on business planning etc to support the development of their small business Emma will also be undertaking the Encore Program through Business SA. 






Celeste Bautista

Celeste Bautista With baking as her hobby, Celeste would like to undertake formal training so she can improve her skills, learn how to not waste ingredients and hopefully turn her hobby into a business.  Self taught until now she will be undertaking Cert III Patisserie at TAFESA Regency.


Nicholas Bourke

Nicholas Bourke With a Bachelor Degree in Oenology and a Grad Cert in Brewing Nick is now developing his skills in distilling and will be completing the Fundamentals of Spirit Production course at Adelaide University.  He would like to develop drinks that can address a societal requirement for low alcohol and low sugar beverage options.


Samantha Howard

Samantha Howard Sams Sugar Bliss was created when Sam found her purpose and her passion.  With the dream of opening a small shop front quirky dessert bar in the Northern suburbs Sam will first undertake her formal training by completing a Cert III & Cert IV Patisserie at TAFESA Regency.  We are pleased to be able to support Sam to pursue her dream and be the best that she can be.


Greg Kuerschner

Greg Kuerschner Greg is keen to formalise his brewing training and will be undertaking the Cert III Food Processing (Microbrewing) at TAFESA Regency.  This combined with his previous training including Cert IV Bookkeeping & Diploma Hospitality should give him fabulous all round skills for his new role at Forktree Brewing in Carrickalinga.


Julie-Ann Marinos

Julie-Ann Marinos As a chef and owner of the Gourmet Gluten Free Bakery, Julie-Ann is keen to improve her skills in cake and pastries and will be completing the Cert III Patisserie at TAFESA Regency.  One of the few places in Adelaide that completely supports people with various different food allergies we are proud to be able to support Julie-Ann and Gourmet Gluten Free Bakery. 


Sarah Mitford-Burgess

Sarah Mitford-Burgess As a small business owner Sarah has a strong passion to share information and knowledge of food with Real Food Lifes mission statement being "to inspire healthy communities through connecting people to real food".  She will use her funding to extend her skills in wholefood cooking, specifically focussing on Ayurvedic methods which encourages an wholistic look into nutrition by focusing on individual health and using food as medicine.


Heidi Setchell

Heidi Setchell "The Mallee Caper Company" was established by Heidi and her husband David who have a 30 acre horicultural property in Loxton with their business focusing on growing clean, green, premium produce including capers, jujubes and dates.  Heidi will be completing HACCP & Freshcare training so they can improve their knowledge and skills whilst opening the door to more markets for their produce.


Jonny Scott

Jonny Scott Jonny is the founder of Mighty Mighty Coffee, a specialty coffee roasting business that seeks to provide premium, ethically sourced coffee, and bring communities together through participation in local events and coffee education. He will use his funding to complete a specialty coffee roasting course in Melbourne in addition to completing the Encore Program through Business SA.