Natalia Urosevic is a co-owner and founder of Hill Street Grocer. She was an instrumental board member of Sprout from 2013-2015 and one of the key people who initiated Fork to Fork and the Sprout Producers Program. Nat and her husband Nick own a small farm in Kingston and grow organic garlic, fruit trees and lamb.
Luke was one of the co-owners and head chef of Garagistes in Hobart. Garagistes is a wine bar with a strong food focus. The menu is designed around locally grown and foraged ingredients, and changes regularly in response to the produce available. The wine list comprises wines from small artisan growers, who make wine with integrity and respect for the land – their approach in the vineyard is sustainable, organic or biodynamic. He is now living in Sydney working at various venues.
After growing up in Adelaide in a house where everything was cooked from scratch, Nick studied hotel management while working in some of Adelaide’s best restaurants. It was here where his passion for good food, wine and especially cheese was born.
In 2003 he began the Bruny Island Cheese Co. which very quickly gained a reputation for being one of Australia’s benchmark producers of artisan cheese and has been recognised as such at both a local and national level on many occasions. Nick is passionate about the importance of fostering artisan food and preserving the traditions of food and how it is made. He is widely regarded as one of the best cheese makers in Australia. His products are a reflection of his dedication to tradition and quality and his strong ethos that includes selling only locally by dealing direct with our end consumer as much as possible.
Joy grew up in a historical farming town in a beautiful New England area of the USA. She moved to Tasmania almost twenty years ago to raise her family.
Over the past 25+ years, Joy has worked or volunteered in various roles pertaining to grassroots/local food, its production, & distribution. She has worked in numerous food co-operatives, co-managed an award winning olive oil farm in Vic, as well as co-created a certified Biodynamic market garden in Southern Tassie in the late 90’s.
Joy is passionate about increasing the diversity of varieties available for our local food production needs, and caring for the soil & environment with sustainable management techniques.
Antonia O’Brien runs an apiary and honey production business, Wellington Apiary with her husband producing raw, pure, organically produced honey. In a previous life she was a lawyer and senior policy analyst, however she is passionate about promoting the food, produce and producers in Tasmania as well as supporting small scale producers. Wellington Apiary was established in 2009 on the principles of sustainable, environmentally sensitive and chemical free honey production from one of those most pristine places in the world-Tasmania! In between this, she has two young busy boys and a Weimaraner who require equal attention!