John Susman


With over 22 years experience in the seafood industry, and countless awards and acknowledgments, John grew up in the coastal town of Victor Harbour in South Australia, in an extended family of manic fishermen, dairy farmers and horticulturalists. So from the start, his love of good produce was innate. During his years, completing a Bachelor of Arts (Commerce) and his post graduate studies, John ventured into restaurants at a crucial stage in the evolution of the industry. Cutting his teeth alongside the likes of the now legendary Cheung Liew, Tim Pak Poy, Christine Manfield, Phillip Searle and Margie Harris, this formative time in the Australian restaurant scene established within him, a thorough knowledge and passion for what it takes to prepare, cook and present great food. John’s knack for developing bonds with some of the most influential people in food, from gun producers, to high calibre chefs has seen him work around the world, from J.Lelande in Paris, to Japan and the Americas.

Back in Australia, he set up the legendary Flying Squid Bothers, an integrated scallop fishing business which became Australia’s first water to plate operation. Consistently regarded as a foremost authority on seafood, not only in Australia, but globally, John is a regular judge in consumer and industry awards and regularly appears on television, radio and print media to lend his expertise and views on sustainability and seafood. In 2004, John was admitted in to the Fairfax Australian Food Industry Hall of Fame, for his services to the Australian food industry. To add further insult to injury, Delicious Magazine also awarded him Outstanding Providore of the Year in 2012. To put it plainly, nobody quite knows seafood like John Susman. Thank god.


Rosie Love

Marketing, Communications & Development

Growing up in the Adelaide Hills, Rosie has food and wine in her blood. Stemming from a family of crazed foodies, she has been working in the Adelaide hospitality scene from the tender age of 15. When not behind a bar, kitchen pass or in a vineyard, she would take her dad’s old Volvo and head for the beach.

Rosie’s earliest memories are of her father and grandfather teaching her how to fish, squid, crab and cockle along the South Australian coastline. From summers as a kid on the Yorke Peninsula to working in wineries and vineyards on Fleurieu Peninsula, she has a true love and appreciation of land and sea.

Her love of food and wine has seen Rosie working in many facets of the hospitality industry and completing a degree in Viticulture and Oenology at the University of Adelaide and most recently venturing in to communications and marketing with a splash of PR and a dash of event management.