Today’s guests are partnered on the food delivery marketplace, Providoor. Shane Delia – director of Delia Group Restaurants – and Jason Wyatt, the Co-Founder and Executive Chairman of Marketplacer – a global technology company.
Shane – author, TV host and Brand Ambassador (Mercedes-Benz and HostPlus) – joined Jason – Chartered Accountant (KPMG, Morgan Stanley and General Motors) and Founder of BikeExchange – to establish a premium food service in the height of covid.
Bright, bold and instantly recognisable, KeepCup is servicing demand in over 76 countries with offices in LA and London but remains loyal to its roots in Melbourne, where Abigail and her brother, Jamie launched their first reusable cup, 10 years ago.
A long way since the original search for a more sustainable way to serve food, Abigail joins the program with an international presence, B Corp certification and a commitment to becoming carbon neutral by 2025.
Nicolas Georges is an innovator and a system thinker leading Koko Black through major transformational change. Challenged in his first year of leadership by a global health pandemic and business lockdown, Nic’s previous FMCG and retail experience was put to the test.
Before Koko Black, Vitasoy Australia and Bakers Delight, Nic had already spent 15 years with Nestle in Europe and then time with Kraft Foods and Mondelez in Australia – where he helped spearhead the AUD$2billion multinational to become one of the most innovative food manufacturers in the country – and joined Monash University to create the Food Innovation Centre – where he remains an adjunct professor in Chemical Engineering.
Nick Shelton has built one of the hospitality industry’s most powerful consumer publications.
By focusing on quality, Broadsheet has become a name that foodies turn to – a city guide covering fashion, food, art and entertainment.
In the changing face of publishing, Nick has managed to stay agile and adapt over the business’ ten year history, to find an audience of almost 3 million people a month and partner with Mini and Disney.
Two-time Australian Sommelier of the Year, and Founder of national industry conference, GROW Assembly, Banjo Harris Plane joins the program as the Founder of Good Pair Days – a wine delivery business, with a subscription box that tailors to customer tastes.
Vogue called it ‘the Netflix of wine’.
Prior to Good Pair Days, Banjo founded a European fine-wine importing business and for five years, was the General Manager of the internationally renowned restaurant, Attica.
Co-Founder and Director of Market Lane Coffee and Melbourne Coffee Merchants – Fleur Studd – is a regular speaker at Victorian food industry events. She has previously sat on awards panels like the Melbourne Food and Wine Hostplus Scholarship is a often a university guest speaker and panelist on innovation with other industry leaders.
She was the recipient of the 2015 Melbourne Food and Wine Festival Trailblazer Award and in 2016, was the State Finalist for Ernst & Young’s Businessperson of the Year. She’s worked with companies like Disney and lastminute.com in a marketing capacity before moving into specialty coffee and received the Dean’s Award for Academic Excellence in her Arts and Commerce degrees at the University of Melbourne.
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Almost two years after recording with The Hospopreneurs Podcast, Blake Hall has solidified his role as the Patient Wolf Brand Ambassador and is the leading mind behind the Front Of House at the popular Melbourne gin brand’s new Southbank distillery.
Outgrowing its original Brunswick site, Patient Wolf has
stepped toward co-owners, Matt Argus and Dave Irwin’s vision for an urban
distillery, in the heart of Melbourne.
Two years on, Blake is as charismatic as ever and continues
to go from strength to strength, now managing an operation with many more
moving parts – but an operation that he’s equally as passionate about and proud
It was a pleasure to catch up again and hear about their new distillery release, Rogue Barrel (made in collaboration with Wolf of the Willows Brewing Co.), that will be available when the new doors open very very soon.
What is Rogue Barrel? (ABV, tasting notes, barrel and history, cooperage, yeast, is the grain different to what Patient Wolf normally uses?)
We’ve seen some
amazing barrel aged gins that are really bridging the gap with whisky drinkers.
Instead, we wanted to look at a barrel as another botanical, adding new layers
of complexity. To do so, we used a barrel from our friends at Wolf of the
Willows, who released a ‘Brett Saison’.
The 200L barrel is made from French Oak and first came from a winery in country Victoria – we don’t know which one. It was used for ageing Chardonnay. Wolf of the Willows then picked it up to use as a fermentation vessel for 100% Brettanomyces Bruxellensis ferments (known as Brett Yeast – more on this available at the bottom of the article), which create their own microflora environment in the wood. This is a very unusual and unique process. The beer fermented in these barrels produced their Barrel-Fermented Brett Saison Beer.
Blake, other than the obvious Wolf-themed name, what made
Wolf of the Willows appeal for a collaboration?
Wolf of the Willows is a craft brewery in Cheltenham, Melbourne. We recently did a collab beer for GABS festival – a Tom Collins inspired Sour Beer. It was hugely successful, rating third in the People’s Choice Award.
Wolf of the Willows are a well respected Australian brewery. Other than the similarity with ‘Wolf’ in our names, there is great brand alignment and fit between us. Collabs such as this, drive a point of differentiation and hype.
How does this release fundamentally differ to other craft gin releases?
The key difference we can see is how unique the barrel is.
have French Oak, imparting more savoury characters than its American
cousin. Fill it with Chardonnay and you create something great. Ferment a beer
with a rare, unique and aggressive yeast strain in said barrel… How could you
turn that down?
Each element – be it
gin, beer, wine or barrel – offers something unique to the final
product. Lastly, this is a single barrel product. We’ll never be able to
recreate the flavours in each bottle, as the barrel has now evolved.
What does it mean for the Patient Wolf portfolio?
The next big step for
us is our new distillery.
With a great bar,
atmosphere and new stills on the way next year, this means we have a platform
and space to release more experimental gins. This is hopefully the first in a
long line of unique and interesting gins, and we’re incredibly proud of the end
Is this a way for you to test the market for a permanent position in the Patient Wolf line-up?
Yes, however we put so
much thought and consideration into everything we do, it really is more of
a reveal and offering a great gin rather than testing. However if it
absolutely kills it and everyone is loving it, absolutely, we’ll consider
whether it moves into our core range or we go to a bigger scale with it.
Do you have any hints on the next distillery release?
We have a few ideas.
We have some really interesting barrel ideas among other things. Stay
With many other brands now producing pink gins, what’s Patient Wolf’s position on the potential for a pink gin in the future?
We love the creative
freedom that gin, as a spirit, offers the producer. We are open to anything, as
long as the final product is a world-class product. We don’t compromise on
There is a fine line
between a gimmick and a credible product.
More on Brettanomyces Bruxellensis (aka: Brett or Brett Yeast):
Forward-thinking breweries have been looking at Brett yeast for a while now (I remember pouring an expression at Brisbane Brewing Co. in 2017) but what interested me, was its application in the barrel-ageing process of gin.
Blake Hall had this to say:
Brett), is a wild yeast strain. It’s volatile and is considered a bit ‘rouge.’
Many think that Brett beers are funky and dry, however it can produce
incredible tropical fruit flavours, like regular IPAs in hyper-drive.
And Scott McKinnon (Founder and Brewer of Wolf of the Willows) made this comment:
‘Brett is a very aggressive
mircoflora, and needs to be handled with respect in the brewery. Wine makers
loath it. For our barrel, I got lots of white peach and white pepper aromas and
flavours from the barrel.’
The use of Brettanomyces Bruxellensis has been tempting-emergence in the United States over the past 18 months but is still currently an underground yeast strain.
Beer-Nerds and Industry are across it but The Common Gin Drinker isn’t.