Business support for food, drink and agritourism businesses. hello@seedlabtasmania.com.au

Cultivate

The Seedlab 6 month Accelerator will significantly up the ante for your startup business. Zoom Zoom!

Cultivate – The Accelerator

By invitation for startup businesses that have completed Germinate Bootcamp and have a unique, scalable idea or proposition, the resources and readiness to develop to become export-ready. Cultivate is a six (6) month online program and support for around 15 selected startup businesses per cohort group. 

Cultivate Will Help You

Develop Your Idea

Turn your business into a viable export-ready opportunity.

Understand all aspects of relevant development of your idea.

Whether it’s a product, service or location.

Build Core Business Skills

Build Core Business Skills

Further develop your Business Plan. Improve your brand storytelling. Understand your target customer and how to reach them. Understand market channels for domestic and export. Learn how to build a profitable business from the ground up.

Access Expert Support

The Seedlab Team are commercially savvy operators connected with other Global Gurus and Local Legends. We’ll help you improve your chances of business success.

One-on-one coaching and mentoring is a key part of Cultivate.

Minimum Viable Product in Action

Turning a Hobby into a Business

Cultivate Cohort #2;
November 2020-July 2021.

Barefoot Organics

Barefoot Organics

Bruny Island Mushrooms

Bruny Island Mushrooms

Bushcraft Botanicals

Bushcraft Botanicals

Coaldale Walnuts

Coaldale Walnuts

Fishers of Freycinet

Fishers of Freycinet

Freshfield Grove

Freshfield Grove

Jack and Chelo

Jack and Chelo

Moonshine Booch

Moonshine ‘Booch – North

Plenty Cider

Plenty Cider – South

Summerleas Distillery

Summerleas Distillery

Thai Larder Founders

Thai Larder

Devils Own Ice Creamery

The Devil’s Own Ice Creamery

Tunnel Hill Mushrooms

Tunnel Hill Mushrooms

Cultivate Cohort #1;
March 2020-October 2020.

Ancestor Yeast

Artisa

Breadarchitect

Campo De Flori

Glen Torrie Pastures

Guide Falls Farm

Little Isle Mushrooms

New Norfolk Distillery

Noya Spirits Pty. Ltd.

Red Cow Organics Pty. Ltd.

Seedsations

Soyoyoy Foods

Tasmanian Kitchen Pantry

Blue Trail

Wild Pepper Isle

What happens after Cultivate?

Seedlab will be there to help you with more information in our Masterclasses (Propagate), via one-on-one coaching, and specific activities to help you bring your products and services on to the market. You’ll have ongoing support and contact with the Seedlab Team and Alumni. You won’t be left high and dry.

Feedback from the Cultivators

“Cultivate helped us re-focus and think ahead for the future. Changing some of our processes, and feeling more confident that we can make the business work. We are aiming to approach more retailers with a better understanding of what they require. We feel like our brand has a bit more substance – not just mushrooms anymore”.

Aimee Datlen,

Little Isle Mushrooms.

“It’s one of the best things you will ever do for your business. The networks, knowledge and support are invaluable – Cultivate shouldn’t be free as its value is priceless. Be open and ready for a huge journey and make time to take it all in”! 

Rachel Jacka,

Guide Falls Farm.

“I gained a rapid knowledge of my specific business blind spots. I built confidence and knowledge in what is needed to launch my business successfully. And I gained a very strong network of contacts that I would likely not be able to connect with otherwise”.

Ian Sypkes,

NOYA.

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Barefoot Organics

Kylie Rogerson established Barefoot Organics in Port Sorell in the North West of Tasmania.

Barefoot Organics grow and breed snails (Helix Aspersa) as the demand is growing within the restaurant trade in Australia and overseas.

By participating in Cultivate I will have the opportunity to access expertise and training that will help me plan and grow a sustainable commercial business in Tasmania.

Bruny Island Mushrooms

Cat Davidson & Brad Moriarty are the founders of Bruny Island Mushrooms based in the South of Bruny Island. Bruny Island Mushrooms will grow deliciously fresh mushrooms that are not only nutritious, ethical & sustainable, but also taste incredible, providing a delicious versatile choice for reducing meat consumption with a unique provenance experience.

We wish to balance our responsibility to the environment with a successful, profitable and respected agribusiness; Cultivate, and the community it creates, will allow us to continue our momentum of invaluable learning and help us invigorate our strategies to make us a stronger, better business.

Bushcraft Botanicals

Carolyn Seelen, Bushcraft Botanicals, Hobart.

Australian bush botanicals for creating unique flavours in handcrafted gin and other beverages.

In addition to being challenged and inspired, our desire is to access expert knowledge and apply it towards refining our products, growing our brand awareness and reputation, minimising risks and enhancing business performance.

Coaldale Walnuts

Jane and Phil Dening of Coaldale walnuts, Richmond, Tas supply high quality walnut products to the widest possible market. They hope to acquire the skills, knowledge and contacts to enable our business to really succeed.

Fishers of Freycinet

Fishers of Freycinet is a brand developed from Freycinet Marine Farm by its owners, Julia and Giles Fisher, who grow award winning oysters and mussels on their farm on Tasmania’s beautiful East Coast.

Fishers of Freycinet pickled mussels bring the pristine tastes and stories of Tasmania’s seas to life, they are the perfect luxury treat for when you want to relive the joys of romance and travel, no matter where you are, you can experience love from the ocean in every jar.

Fishers of Freycinet produces a range of award winning, delightful mussel products, ready for consumers to enjoy, and with the help of Seedlab, aims to expand its horizons into export markets in the near future.

Freshfield Grove

Fiona and Glenn Makowski own Freshfield Grove, located in Campania.

Freshfield Grove produces intensely flavoured Tasmanian small batch extra virgin olive oil and olives for people who love their food to pack a punch.

We hope to learn how to better target our branding and marketing with the goal of increasing sales within Australia and overseas.

Jack and Chelo

Esther Rupenovic, Founder of Jack and Chelo, West Hobart. Producing real food for healthy dogs. Esther is a qualified Chef who has worked in a number of top restaurants around Australia, New Zealand and London and she strongly believes that the nutrition of our pets is just as important as it is for us humans.

As a solo businesswoman I feel that Cultivate will help me in areas that I have not had time to do very well by myself. I hope to learn as much as I can to add growth to my business.

Moonshine ‘Booch – North

Lauren Brown (LT) is the founder of Moonshine ‘Booch in Launceston, Tasmania.

LT is going to take her years of kombucha brewing experience and bring to market Tasmania’s first Hard Kombucha.

Through the Seedlab program I hope to build my brand, develop my business skills and prepare my product for export.

Plenty Cider – South

Grace and Adam D’Arcy are based in the Derwent Valley and launched ‘Plenty Cider’ in 2019.

As a ‘new world’ producer, creativity is our core value – we utilise locally sourced seasonal fruit to craft full flavoured, fruit driven ciders.

We hope ‘Cultivate’ can help us achieve our dream of becoming Australia’s biggest producer of craft cider through helping us develop well educated business strategies.

Summerleas Distillery

Summerleas Distillery Tasmania, Kingston, was founded by Sarah Gunn in March 2018.

Summerleas Distillery Tasmania is proudly owned and operated by a 7th generation Tasmanian family meticulously producing small batch hand crafted spirits.

Sarah is aiming to “establish and develop core business skills, processes and systems that will enable the growth of Summerleas Distillery Tasmania into being an export ready business.

Thai Larder

Ann and Rob Atkinson, Sandford, Tasmania.

Thai Larder is an Artisan food producer that makes authentic, but convenient to prepare, Thai fusion cuisine for those who love food made from scratch but are time poor.

We hope to gain “know how” to develop and get our products and services to market, the right connections and collaborators, and a strategy which our mentors support and feel has prospects for success.

The Devil’s Own Ice Creamery

Martin and Emma Hamilton from The Devil’s Own Ice Creamery in Northern Tasmania.

“We make incredible ice cream from organic jersey milk and sensational sorbet from as much locally sourced organic produce as possible.

We are hoping to learn how to grow and scale up our business in a sustainable way.

Tunnel Hill Mushrooms

Anita and Dean Smith, Tunnel Hill Mushrooms Mt Rumney.

Supply Mushrooms of a gourmet quality that are cultivated in a unique growing environment that will leave the client with an experience they won’t soon forget.

By participating in Cultivate, Tunnel Hill Mushrooms hopes to enhance their business model and brand, thus in turn increasing both produce sales and client base along with transitioning the old 1891 Tunnel into a viable and successful Agri – Tourism destination.

Ancestor Yeast

Using science to study heritage objects, David Thurrowgood and Connie Angelucci will recover materials and information from our ancestors, and use this to create new commercial products from human ideas that may have lain dormant for centuries.

I feel like I can develop more long term business relationships rather than suffering the hazards of a short turnaround, repeated re-trying ideas existence.

Artisa

Julie and Roger Martyn of Artisa Pty Ltd, produce a range of hand-crafted, artisanal dairy-free cheeses that feature a variety of Tasmanian sourced ingredients.

We are now much more focussed on working on our business, not just in it. We have more confidence and clarity about where we want the business to go, and how we are going to get there.

Bread Architect

Bread Architect Chris Stafferton has two products/ideas. This first, knowledge-based products for gluten-free baking is already in the international market, but requires support to improve growth. The second is a new concept: DIY gluten-free sourdough bread mixes.

I now have the confidence to work at developing an innovative range of food products based on the body of knowledge I had already developed. I had not anticipated this before Cultivate.

Campo De Flori

Lisa Britzman’s Campo de Flori is a small farm in the Huon Valley, growing Saffron, Lavender (culinary and aromatic) and Olives. Lisa also has a ceramics studio on the property. Campo de Flori hosts a variety of farm tours and workshops at the farm. Campo de Flori means “field of flowers” in Italian.

I feel like a real business! I’m more confident in what we are offering and have a plan to go forward and know where i can go for help and or resources.

Glen Torrie Pastures

Glen Torrie Pastures are a team of 4 family members, working 3 family farms in the North West of Tas. Pippa Mills and Perina Kentish and their families of produce and deliver Prime Grass fed beef to your door in 5 of 10kg boxes (just the right size for your standard freezer).

I now understand the potential reach of well managed social media, our target customer and how to address their needs through our products and service.

Guide Falls Farm

Rachel Jacka owns Guide Falls Farm – we are a farm and tourism business on the gorgeous North West Coast of Tasmania.

My confidence in my business is way up! I feel supported. I’m not as concerned in taking risks or making decisions, as I have back up. I have a plan for the entire business. I Know that help isn’t far away and I can trust it.

Little Isle Mushrooms

Ian Kam and Aimee Datlen of Little Isle Mushrooms grow specialty mushrooms for restaurants, retailers and the public. They grow 4 types of mushrooms which includes; Shiitake, Lion’s Mane, King Oyster and Oyster mushrooms. They are currently working on creating mushroom-based food products using mushrooms grown on their farm.

Being able to hear from experts within their industries was game changing. The amount of support and information we received throughout the program has been amazing.

New Norfolk Distillery

Tarrant Derksen owns New Norfolk Distillery in the Derwent Valley, Tasmania. Hosted within a former asylum complex, NND make modern rum products for rebellious spirits to share.

We are now planning for how and why our business operates and not just that it does operate. This gives us more strategic options for where the business is going long term.

Noya Spirits Pty. Ltd.

Ian Sypkes’ Noya Spirits is developing a Traditional niche spirit product. He is looking to gain a clear path for exporting his spirit product back to its country of traditional origin. Export will need to be integrated into the business much earlier than originally planned: the work has transferred from bringing ‘them’ to our product to bringing our product to ‘them’.

I gained a rapid knowledge of my specific business blind spots. I built confidence and knowledge in what is needed to launch my business successfully. And I gained a very strong network of contacts that I would likely not be able to connect with otherwise.

Red Cow Organics Pty. Ltd.

Andy and Matt Jackman of Red Cow Organics produce Certified Organic Artisan Cheese & Dairy Products and are focusing on new export opportunities.

“Brilliant program. Big commitment. Really appreciate that we were chosen to part of it.

Seedsations

Rachel Tulloch founded Seedsations to make products that are completely plant based, use only natural sugars, and they are gluten free and vegan. Rachel’s hero products are her Watermelon Seed Bars. Seedsations also have Nuffsters Clusters: Puffed Rice and Watermelon Seed Granola and Plant Based Chocolates.

Without Seedlab, I am not sure my business would be in a position to succeed. The mentoring, knowledge, coaching and connections have given me the confidence to know that my business will be a huge success.

Soyoyoy Foods

James Phelps and Loz Abberton of Soyoyoy grind, simmer, steam and blend Australia’s best golden soybeans for their tofu; certified organic and high-protein grown by farms we know and trust. Values important to Soyoyoy’s growth as Tasmania’s only commercial tofu maker.

It takes a village, and Seedlab is the postcode for us!

Tasmanian Kitchen Pantry

Russell and Anita Crook run Tasmanian Kitchen Pantry, in the Coal River Valley, Tasmania. TKP currently sells sweet and savoury preserves, chilli sauces and salt and pepper blends around the state and at farm gate markets. Their plan is to expand the business is to open a farm gate shop, a demonstration kitchen (Russell is a chef), pick your own vegetables, farm tours and a small cafe.

Seedlab came at a good time for us as we want to expand but we also needed to brush up on our dated marketing skills and really get our heads around the digital age. We hope to gain more knowledge of our customers, exporting, marketing, catching up with the digital age and racking the brains trust of colleagues and knowledgeable specialists.

Blue Trail

Kate Brown is developing Blue Trail, based in Derby Tasmania. Derby is a thriving mountain biking drawcard for Tasmania. Kate’s gin is for visitors to Derby, for those who want to take a little bit of Derby home with them, and for those dreaming about being in Derby.

“I now have insight, support, knowledge and a strong foundation upon which to grow my business.

Wild Pepper Isle

Chris Chapman and Corinne Ooms of Wild Pepper Isle make a range of innovative award-winning products highlighting the unique flavours of Tasmanian native bush food. Corinne has a background in food science and Chris in agriculture.

We have a lot more awareness to what we need to do to get to where we want to be.