With nearly 30 years of distilling experience, Casey Overeem founded just the forth Distillery in Tasmania - Overeem in 2007.Renowned as a meticulous and precise craftsman, Overeem patient perfection featured long, slow and gentle fermentation and maturation.Launching their first whisky in 2012, the handcrafted excellence personifies the complex, crisp and pristine tastes of Tasmania. Producing Port, Bourbon and Sherry Cask matured Single Malt Whisky, and an XO Brandy, Overeem has a cult-like following, and Australia's best Distillery Manager, Jane Overeem. Now run by wife and husband team, Jane Overeem and Mark Sawford, Overeem continues to impress. 

As many as 1 in every 3 people experience food shortages every week in Australia.Food Charities have been overwhelmed with the increase in need - too many families can not afford to provide food for their kids.Y-Waste is an inspiring solution.Solving the historical logistics challenges that prevent food charities from collecting small quantities of food, Y-Waste connects those in need (via foodbank) with the restaurants surplus food. The restaurants can claim the food donated as a tax deduction, and people are fed. With the constant open/close of lockdowns a reality, Y-Waste is changing the worldhttps://ywasteapp.com/ 

With an exquisite combination of sophistication, style and exceptional food and service, Stanton Foods redefines what guests can expect from a Casual Dining Restaurant.Luxury.No more uninspiring decor and budget conscious fitouts, Stanton has reinvented the dining landscape, and created it very own segment in hospitality.The brain child of Hospitality genius Fabian Rebelo, the inspirational talismen from Rozzi’s Italian Canteen and Mad Mex, Fabian's incomparable passion for creating exceptional customer experiences makes Stanton one of the most exciting Food and Beverage concepts in Australia.www.stantonfood.com.au

Hospitality businesses have been decimated by the pandemic and the constant open and close policies of Governments worldwide. 

Few industries have been impacted by COVID more than hospitality.  The devastatingly abrupt open/close orders and capacity r