As the co-owner of Really Truly Gluten Free, Felicity is also the primary baker of their GF deliciousness.

Matt is the co-owner/operator of Ditters, a well-known, much loved, small food business in Adelaide.

Shane would like to complete the TAFESA Small Scale Winemaking course at Barossa Valley TAFE.

Brendan founded Unico Zelo 13 years ago and has grown ir from a startup into a B-Corp certified winery with a clear market position , a team of specialists, and a CEO to lead operations,  Now planting a 25 hectare vineyard Brendan wants to ensure that he fully understands the formal governance requirements required to run a business of this size.

Being a relative new-comer to the SA brewing industry, Jake began his brewing career just over 3 years ago.

With a keen interest in baking Tia has self-funded the majority of a Cert III Patisserie at TAFESA.

As a young person starting out Jade is passionate about baking and hopes to continue it as a full-time career.

Tom has a deep passion for wine, winemaking and the community that surrounds it.

Having worked in the food industry for more than 25 years, Chris began his career as a chef before transitioning into manufacturing and R&D roles where he developed a strong technical foundation in food production, process design and product innovation.

Luna Brewing and Distilling is a family-run passion project focused on developing Australian agave spirits (we can't call it tequila) using 100% locally grown agave.

In her third year studying a Bachelor of Viticulture & Oenology Kiera is passionate about crafting wine.

Josh is a winemaker based in McLaren Vale with over 20 years of experience in the industry.

"Wine has always been more than just a career for me - it is a passion and a way of connecting with people, stories and place.

Chloe graduated from UniSA in 2021 as a honor roll student in a Bachelor of Nutrition and Food Science, majoring in Food science & this is where her interest in brewing began.

Wanting to develop advanced baking skills and techniques that go beyond what she has taught herself Jo was successful in receiving 2026 funding to complete Petit Gateaux training at Savour in Melbourne in addition to the LCB Patisserie techniques course in Adelaide.

Alec is keen to develop his brewing knowledge and practices along with works production and processes.

Paul has run Beer No Evil for 5 years.

Charavy is a passionate food technologist who has been working in the SA food and beverage industry for twenty years as well as consulting for the sector for the last 2 years.

Gerard is the owner, cheesemaker and affineur at Lilyarra Artisan Cheese who are based in Victor Harbor.