FoodA Universal Language

LARA WILDE

: (07) 42 761 866

: ceo@fnqfoodincubator.com.au

Chief Executive Officer

FNQ Food Incubator

Food is a universal language that can share family, culture and country. In Far North Queensland we are blessed with world class, locally grown produce; diverse First Nations foods; and a rich tapestry of immigrant cultures. At the FNQ Food Incubator we love food and we love the people who share food.

In the world of sharing food it isn’t as simple as just cooking up your favourite dish and serving it to anyone who gives you coin. Having a business sharing your favourite food can be very lucrative and very satisfying; but it can also be very challenging. What is the perfect packaging? How long will it last on a shelf? What information do you have to put on a label? How do you work out how much to charge? So many questions… and so much work to find the right answer.

I would describe the FNQ Food Incubator as a gym to work out your food dreams. You don’t go to the gym because you can’t do a sit-up at home. You go to the gym to be surrounded by other people who are motivated to get fit; who share their tips and advice; and to access equipment that you might not otherwise be able to afford on your own. The FNQ Food Incubator is a gym for food entrepreneurs. You can start a food business at home, but it is much easier if you are surrounded by other motivated people in the business of food; who share their tips and advice; and give you access to equipment that you might not otherwise be able to afford on your own.

When Zara first came to the FNQ Food Incubator she had spent much of her life travelling the globe living in the Middle East and Asia extensively. Zara had a traditional recipe which had been passed down from generation to generation in her family. It was an ancient mix of grains, herbs and spices which tasted like home to her no matter where she was in the world. Zara wanted to share her family’s recipe with the world.

Zara met with Mick and the team at the FNQ Food Incubator and began to develop her recipe to be commercially scaled. Zara spent time in the kitchen until the recipe was foolproof. Working closely with the food technologists, Brett and Steve, they determined how long the product would remain stable on the shelf. Before long, Zara had a product ready to take to market.

Having a product is only half the battle. The next step was to work out how to sell it. Zara went through the business mentoring program to develop the packaging, the labels and her e-commerce platform. Working closely with her mentor, Zara could work out how much she needed to cook and how much she needed to charge to be profitable. The final step was to test the market. The FNQ Food Incubator worked with Zara to host events for market feedback. Today Zara has a market-ready product with everything in place to manufacture at a commercial scale.

If you are ready to work out your food business goals in our FNQ Food Incubator gym, visit our website at www.fnqfoodincubator. com.au or send us an email at adminfnqfoodincubator.com.au we can’t wait to share your food with the world.

Enjoy a sweet treat this Easter without the guilt! Our Easter Egg Tarts use all raw vegan ingredients, require no baking and are gluten free.

INGREDIENTS:

• Loving Earth Organic

Boobook Chocolate Eggs

For the base:

• ¾ cup of WholeLife

Healthfoods Coconut Flour

• ¼ cup of Lotus Almond

Meal

• 3 tbsp WholeLife

Healthfoods Organic Raw Cacao Powder

• 15 WholeLife Healthfoods

Organic Pitted Dates, soaked

• 2 tbsp of Extra Virgin Coconut Oil

For the chocolate filling:

• 1 can Absolute Organic Coconut Cream

• 1 block Loving Earth 72% Dark Chocolate

• 3 tbsp Absolute Organic Agave Syrup

• A splash of vanilla extract

METHOD:

1. In a food processor, combine the coconut flour, almond flour and cacao powder. Once combined, add in the pitted medjool dates, the coconut oil and pulse to form a dough. Add in more coconut oil if the mixture is too dry and crumbly.

2. Using your fingers, press the mixture firmly into fluted mini tart tins that have been greased with a little coconut oil and then place into the freezer.

3. To make the chocolate filling, gently melt the coconut cream and dark chocolate together in a saucepan over low heat. Once combined, add in the agave and vanilla extract.

4. Remove the tarts from the freezer and pour the filling mixture on top of the bases. Place back into the freezer for two hours or until completely set.

5. Once set, remove tarts from freezer to decorate. You can get creative with this step – we’ve used Loving Earth’s Boobook Chocolate Eggs and a sprinkle of desiccated coconut.

6. Store in the freezer until half an hour before serving. Enjoy!

For more healthy wholefood recipes go to: www.wholelife.com.au