FELLR and The Seltzer Market with Will Morgan and Andy Skora

Co-Founders of FELLR, Andy Skora and Will Morgan join the program and share a fresh angle on the beverage world. In the highly competitive space that is seltzers, these two are doing incredible work to stand out. Both bring global experience from iconic beverage brands – like Red Bull, Jameson and Absolut – and each have spent time working with Pernod Ricard (as the astute listener will recognise with those brands).

Through FELLR, they’re striving to create something new and different to innovate in the fast-paced seltzer market. 


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Modus Operandi and Non-Alcoholic Beer with Jaz Wearin

After touring the US in an old motorhome, Jaz Wearin and her husband Grant have together built Modus Operandi – a 100% green-energy powered, Sydney-based brewery, with several accolades to its name – in just over 7 years. The leader in what is now a family of brands, Modus champions quality and a culture of innovation with nation-wide distribution. 

You may be familiar with Saintly, their seltzer brand but today’s episode focuses on the release of their non-alcoholic beer brand, Nort.


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Sustainable Investment Ethos – Botanical Water Technologies and Vegan BioCheese – with Terry Paule

Co-Founder and Non-Executive Chairman of Australia’s fifth-largest accounting firm – Findex – Terry Paule, has a proven track record of building businesses.

Over the past 35 years, he’s held directorships with various business groups and sporting organisations but more recently, Terry has established My Co to focus on investing in startup opportunities in the global food and beverage sector – with a particular emphasis on plant-based food ideas.

Volunteering incredible time and resources to philanthropy and mentoring many aspiring entrepreneurs, Terry is an inspiring leader with a wealth of knowledge and experience and a contagious passion for life.


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AgriFood Tech Accelerators and Rocket Seeder with Emma Coath

Emma Coath is the Managing Director of Rocket Seeder Limited in Australia and a Co-Founder and Director of GROW Agrifood Tech Accelerator in Singapore. She is driven to build a sustainable food system, through supporting innovative entrepreneurs. 

Emma has worked in the food and agriculture sectors for the past 25 years, in both public and private organisations – she has completed a Bachelor of Commerce (Deakin University), a Master of eBusiness (RMIT University) and is a Member of the Australian Institute of Company Directors.


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Opening the Liquor Loot with Joel Hauer

Joel Hauer is the Founder and CEO of Liquor Loot – one home for two subscription services, delivering three premium whisky and gin tasters from around the world each month. These brands, Whisky Loot and Gin Loot are designed to take subscribers of all knowledge levels, on a deeper journey to understand whisky and gin. 

After an early career in advertising, Joel started his own agency – to help businesses navigate the digital ad world – and later combined this experience with his passion for spirits, to build Liquor Loot.

As the sole-founder and CEO of the business, Joel’s role involves sourcing the monthly product and implementing changes in its delivery systems, managing supplier and investor relations and ensuring continued growth of the near-five year old business.


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Irrigation and SWAN Systems with Tim Hyde

Tim Hyde is the CEO and Co-Founder of SWAN Systems, a Perth based AgTech company that enables irrigators to optimise their water and nutrient applications to improve yields, reduce costs and conserve resources. 

With extensive experience across major horticultural and agricultural groups, as a grower and consultant, Tim has gained a deep knowledge of the issues that irrigators face on a daily basis and now, through SWAN Systems, heads a team of irrigation experts throughout Australia, to fulfill their vision of becoming ‘the global industry leader in irrigation and nutrient management software’.


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Proof and Company with Paul Gabie

Paul Gabie is the Co-founder and CEO of Proof & Company, one of Asia Pacific’s leading independent spirit companies.

With over nine offices across China, Singapore and Australia, Paul has established one of the most highly regarded creative teams in the bar world.

Guiding the development of countless bars across Asia, five have ranked in the World’s 100 Best Bars in 2016, 2017, 2018 and 2019.

In addition to engineering and law degrees, Paul holds also an MBA from IMD, in Lausanne Switzerland.


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Distill Ventures and Liquid Investments with Frank Lampen

Seedlip and Starward Whiskey are two of the companies Frank Lampen has scaled through his business, Distill Ventures. The six year old beverage accelerator has invested in another eight brands, globally – at various stages of development.

Prior to working with startups, Frank held operational roles across the hospitality, music and media industries and consequently draws on incredible and wide bodies of knowledge.

Soon after starting the interview, James’ microphone cut out, so we’ve used our backup to share this insightful conversation. Enjoy.


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The Coffee Club with John Lazarou

John Lazarou went from being a hairdresser 1989, to joining two forwarding-thinking business minds the following year, in operating a small cafe in Brisbane.

That same venue over the next 30 years, evolved into one of the most notable franchises in the coffee industry – now, with 400 venues across 9 countries.

John joins the program as a Director of that brand – The Coffee Club – and its holding company, Minor DKL Food Group.


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Barista Hustle with Matt Perger

Barista, Roaster, Green Coffee Buyer and Researcher, Matt Perger is a true purveyor of coffee. He’s won multiple competitions, including the World Brewers Cup in 2012, World Coffee in Good Spirits Competition in 2014 and placed twice in the World Barista Championship – third in 2011 and second in 2013.

Matt is often recognised in the coffee industry for his publication, Barista Hustle. He’s a partner at Sensory Lab Coffee Roasters and also works with St Ali in Melbourne, Australia. 

In Matt’s words, he loves ‘details, science and taste’.


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