1. How long have you been part of the Salamanca Fresh team?

Since they took over from The Foodstore at the Bellerive store.

2. What roles have you held along the way, here or elsewhere in the industry?

I’ve worked in each department, as I’m always seeking to gain more skills, but I’ve taken up roles where I can help and support the team I’m working with.

3. What’s your favourite thing about working at Salamanca Fresh?

Not working for a conglomerate that expects workers to act as emotionless robots, but being part of a place that values genuine human connections — both with our customers and each other.

4. What’s one accomplishment you’re really proud of?

Seeing how the store at Bellerive developed and bloomed into what it is now, along with the various connections developed—especially the unique and interesting conversations that still echo to this very day.

5. If you could take home one item from the store tonight, what would it be and why?

A nice piece of steak. Why? Well, I’m not here to convince or convert, but the carnivore diet will heal most food-related chronic ailments and enhance an individual’s life.

6. Which Tasmanian product do you love most, and what makes it special to you?

I would choose meat, but if I were to select the next best, it would undoubtedly be honey—specifically Wellington Apiary or Miellerie and their beautiful range.

7. What’s your favourite thing to do outside of work?

Bushwalking or reading transformative books that urge me to question my models of this mysterious phenomenon we call life.

8. What’s your top tip for shoppers visiting our store?

Always go for minimally processed food—your body will be grateful.

9. What’s one food you could eat every day and never get tired of?

Definitely steak and eggs.

10. If Salamanca Fresh had a staff cookbook, what recipe would you contribute?

Steak and salt… does that classify as a recipe?