When people think of petrol stations, high-quality food and coffee aren’t usually the first things that come to mind. Wade Death is looking to change that with his New South Wales convenience store chain Jack & Co.
“I felt that there was a significant gap in the convenience market for a high-end food offer,” Wade says. “We actually sell a lot of the same products as the rest of the industry. Ours is made fresh and a significant step up in quality.” Read more
Perth café owner and former Olympian Eamon Sullivan was out with his family when he stumbled on a vacant store at the local Mezz Shopping Centre. He thought it would be perfect to extend his May Street Larder concept.
“The previous tenants vacated about a year ago and I remember walking by one day with the family and mentioned May Street Larder would do pretty well in this area,” Eamon says. Read more
Beginning as a pre-packaged meal service aimed at fitness enthusiasts, Meal Machines near Hobart puts an emphasis on fresh and healthy food. It combines this with a play centre to accommodate parents.
“I’ve created an environment that’s quite holistic,” Meal Machines Director Chris Thurlow says. “You can come in with your kids and have a coffee while they play, or go to the gym and relax afterwards with a coffee, whole fruit smoothie, or acai bowl.” Read more
There’s always a time and place for good coffee, and that’s what Leor Haimes aimed to provide when he opened his second café in Bentleigh East in January.
“It’s really bringing that side of Bentleigh together and we’ve already got so many regulars,” Leor says. “It’s quite amazing to see how quickly a café in the middle of nowhere – we’re the first in the area to be doing what we’re doing – can grow and bring people together.” Read more
For many café owners, a toned-down, rustic look is a design choice made to increase the character of their venue. But for A Mother’s Milk in South Australia, it began as a necessity.
“When the original owners set up the café, they didn’t have much of a budget for design, so it was quite raw, with exposed bricks and wooden floorboards. But the concept has become more popular and it looks amazing now,” Owner Tania Basheer says.Read more
What’s in a name? When the time came to name their first café in the Sunshine State, Reagan Nongkhlaw and Urvik Bhalani turned to one the greatest creative minds in history – William Shakespeare.
Method to the Madness comes from a famous line in Hamlet, “Though this be madness, yet there is method”. Reagan says they settled on the name because it reflected his and Urvik’s decision to move from the dynamic Melbourne coffee scene to Kenmore. Read more
In a former warehouse in the Auckland suburb of Grey Lynn, Ozone Coffee Roasters’ new eatery and roastery combines industrial elements with a warm, hospitable feel. Creative Director James Gurr says this creates a space that morphs throughout the day.
“We had been seeking the right opportunity to have an Auckland presence for some time. We wanted to find the right place and although it took longer than we expected, the space we found in Grey Lynn was just the spot, within a community we couldn’t wait to be a part of,” James says.
“It’s a leafy suburb, a stone’s throw away from Central Auckland and Ponsonby Road. It’s busy but relaxed at the same time, and there’s a sense of discovery in finding our spot which our customers love.” Read more
While Darwin isn’t as well known for its coffee as some major cities, Laneway Specialty Coffee Owner Lisa Heames says there is a growing coffee scene. However, it was not always that way.
“When we opened Laneway there wasn’t a lot of cafés around Darwin, just a few franchises. People would travel interstate to Melbourne, Sydney, and Brisbane, have great coffee, then think ‘why can’t we have this at home?’” Lisa says.
“The community was hanging out for specialty coffee, so we were embraced from the start. The coffee culture has grown since then, but we’ve kept a solid group of regulars who we still see every day.”Read more