Brand Spotlight
Chilli Crisp has recently seen a massive rise in popularity, and we are not all that surprised. It quite simply makes everything taste better! Wendy, founder of Taste Peddler, understands this condiment better than most, and the unique recipe she has developed helps her stand out from the rest of the pack. If you have not yet tried chilli crisp, we insist you try the 'flavour bomb' that Wendy has created.
After losing her construction job at the beginning of the COVID pandemic, Kristina wasted no time moping, and instead dragged her beloved Grandma's sourdough starter out of the back of her fridge. Her Uncle had been a master baker back in Croatia and on one fateful summer trip, he had taught Kristina the art of baking bread.
We caught up with Billie from Liquid Chai to pick her brain about all things Chai. Located on the idyllic Sunshine Coast, Liquid Chai is the story of one families obsession with this spiced Indian beverage. We love businesses like Liquid Chai that are committed to quality above all else. In a fast-paced world they have chosen to slow things down, and herein lies the secret to their irresistible chai. Each batch is brewed gently and slowly in order to extract the maximum flavour. Yum!
Rory Smith is a man who follows his passions. His love of film lead to him becoming a TV & Video editor, and his love of great booze lead him to starting both a distribution company and, most recently, his own gin distillery. We love supporting passionate people here at Mumbleberry, and Rory has always supported us in kind. We hope you enjoy a little peak into Rory's world!
We were extraordinarily lucky to recently have the opportunity to speak with Peter Ingall, one of the founders of Mayfield Chocolates. Mayfield Chocolates has been tempering, conching and experimenting with chocolate since 1993, and has well and truly become an institution for chocoholics across Australia. I found Peter's words quite inspirational, and I hope you do to!
Lifelong food obsessive, Lizzie Hewson, was studying her Masters in Food Culture & Communication at the University of Gastronomic Science in Piedmont, Italy when she caught the pasta bug. Following a particularly troubling bout of anxiety, Lizzie created a weekly ritual that would ground her and bring the racing thoughts back to earth. This was the beginning of Saturday Night Pasta.