Home' Scoop : Scoop 53 Spring 2010 Contents spring, Jeremy and Daniela will be flying to the UK to spruik their wines in
London. According to Peter, people are buying them without even tasting
them because they know of Jeremy’s excellent reputation in the industry.
Most recently, Peter has had his sights on Africa. Wait for it – he wants
to branch out into smallg oods. They’ve recruited a top smallgoods manager
from South Africa, who will be arriving this spring.
“South Africans are very big on meat and barbecues. They do a lot of aged
meats, as well as sauces and marinades. They always ser ve up their meat with
some kind of condiment. It’s absolutely beautiful.
“And then we’ll be g oing to the next stage. We’ll start out with making
sausag es and burgers, and then we want to advance to other smallg oods, such
as cold meats. All our machines are ready to g o, so it’s just a matter of time.”
But at the end of the day, it is Peter’s love for the farming industry he was
born into that has him looking to the horizon.
“We’ve been in this industry for a long time and want to continue being in
it for a long time,” he reflects.
“And we just want to keep being motivated. Being surrounded by top
people really helps keep up that motivation. We believe having multi-award
winners around us who believe in perfection and have the passion that we do,
that’s our next step.”
And what could possibly be next, one might wonder. A day spa, perhaps?
A private resort in Bali? No, really.
Chef Neal Jackson
is Amelia Park’s new
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