A career in food can look like many things these days. In a world where more people are rethinking traditional ways of working, we meet four business women forging their own path in the Australian food industry.
Over the past 20 years, the ABS has tracked a 46 percent growth in women-owned business in Australia, identifying it as one of the biggest potential drivers of economic growth. In a post-pandemic food industry, the inroads into business have also shifted, as social media, economic turmoil and cultural reckonings change the game. Into this, a new generation of women in food is emerging, doing business on their terms.
For Nina and Morgen Wynn-Hadinata, freedom looked like a big yellow truck. The couple launched Gang Gang as a pop-up at Adelaide Central Markets, slinging signature burgers like the Hot Kim and Cardi B, inspired by Nina’s Balinese background and encounters with the LA street food scene from a stint living in the States. But the business literally took off when the duo invested in Trailer Swift, the van soon becoming a fixture at Adelaide festivals.
Related story: SA is officially leading the cafe and dining scene, according to data
“She’s big, beautiful and our first major investment after grinding through smaller events with our marquee barbecue set-up,” Morgen says. “Getting her on the road was the moment we knew we were all in on the food truck and catering scene.” Though they’ve since opened several physical venues, most recently a takeaway-focused shop in Eden Hills, the pair are refocusing on events.
“While we love having shopfronts, the food truck scene will always have our hearts,” Nina says. “The places we travel, the people we meet, and the incredible experiences make it all worth it.” Trailer Swift is now even the leader of her own fleet, along with a shipping container set-up for festivals and a newly refurbished 1994 Mercedes motorhome.
Chef HyoJu Park’s career started off more traditionally, in luxury hotels and Michelin-starred kitchens, including as head pastry chef at Victoria’s acclaimed Ripponlea restaurant Attica. But the Korean-born chef made the move into business in 2023, after witnessing how the cost of living was hitting fine dining. “That’s why I wanted to do my thing, [to] focus on a small amount of product, but focus on the detail,” she says.
At her Carlton patisserie Madeleine de Proust, Park trades in fine French pastries, including her signature madeleines. While independence brings its own challenges – like taxes, bills and staffing – Park is enjoying the improved work-life balance and the chance to introduce customers to Korean flavours like yuzu and mugwort.
She credits her time in restaurants and production kitchens, however, with helping her build her skillset and a better understanding of what worked best for her personality. “Experience is really important – it doesn’t have to be too long – but a good amount of time to know what you are best suited to.”
Related recipe: Try your hand at HyoJu Park’s yuzu madeleines
In Lucky Dragon Supper Club, Stephanie Feher is building a very different food business. One that, at present, isn’t even her real job. A marketer by day, Feher creates recipes and videos that are devoured on Instagram, Substack and TikTok. It doesn’t feel like a job yet, “Because it isn’t one,” she says.
“Because I don’t rely on it financially, I have the freedom to be completely genuine and creative… That said, I’m at a crossroads. Lucky Dragon Supper Club has grown into something that could be a full-time pursuit if I wanted it to be.”
Even though she’s not quite decided on her next step, content creation has opened a door for Feher that she never really expected. “Social media has given me a modern path into food – one that didn’t require culinary school or to break into traditional food media,” she says. “It has democratised the industry.”
For anyone keen to pursue a career in food, the Wynn-Hadinatas have simple advice: “Go for it!” they say.
“There’s no right or wrong way to start, and no set timeline,” Nina adds. “The industry can be tough, especially for women, so stand your ground, know your worth and stay true to yourself. Surround yourself with supportive people – mentors and like-minded professionals can make all the difference.
“And this advice isn’t just for women – it applies to anyone in the food world. Lastly, be mindful that trends shift, techniques evolve, and the best way to grow is to keep learning, experimenting, and most importantly, enjoy the process.”
Related story: The female-founded Aussie rum distillery putting native ingredients in focus
Comments
Join the conversation
Log in Register