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Save Share Nick Venter couldn’t fry an egg when he first arrived in Australia in 2015 from South Africa. After a successful career in stockbroking, corporate rehabilitation and venture capital, he was looking for a cushy early retirement. So why turn his hand to building a portfolio of luxury foods? “My mother, who I lost at the age of 13, would feed the world,” he recalls. “She was always cooking for an army.” He parlayed his passion for good food into working out how to bring the best possible beef to the Australian market, closing the gap between the farmer and the cook. “For me, it is all about not interfering with the flavour, creating the best products in their most natural form,” he says.

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