Cauliflower Crossover - Grounded Foods

Food Meets Climate Podcast with Simon Newstead

Veronica Fil and her husband, leading chef Shaun Quade never intended to become plant-based entrepreneurs. Owning a fine-dining restaurant in Melbourne, it wasn't until they began to notice the future of food was drastically changing around them that they realised the potential of their skills to bring forth a healthier and high impact product, both for people and the planet. With a superpower of culinary creativity the couple have brought together an unusual pair: cauliflower and hemp, to create dairy-free cheese like you've never seen it before. In this episode we chat to Veronica about the startup's unusual and rather accidental beginning as well as how they made the decision to leave the restaurant space. We spoke about why cauliflower is a fitting and unique ingredient both from an allergen and sustainability perspective, as well as the importance of authenticity when it comes to social media management and challenges the team have faced so far during the global pandemic.