Our Story

At Fleurieu Food, we’re all about food, wine, produce, markets and people – all on the abundant Fleurieu Peninsula in South Australia. We’re here because we want to help you get the most out of our foodie region, whether you want to sample the best local produce, find the best table for dinner on the weekend or source a special local ingredient for your next menu.

We’re for YOU. Visitors, locals, tourists, chefs, restaurateurs, winemakers and everyone in between who steps foot in our foodie region.

To help you make the most of Fleurieu Food, tell us what YOU NEED from us, and we’ll see how we can help.

Our Board

Fleurieu Food board members
Our first socially distanced board meeting after the announcement of Pip’s AM.


Pip Forrester AM  – McLaren Vale Food Business
Todd Steele – Chef Steele
Kristin McLarty – Fox Creek Wines
Campbell Haig – Thunderbird Port Elliott
Vicki Matchett – Matchett Productions & Big Sissy Foods
Ellen Morgan – Els Morgan & Four Winds Chocolate
Catriona Byrnefeather&PECK pastured free range eggs
Melanie HollickPeninsula Providore Farm


The Fleurieu Food board is energetically (and fiercely as required) chaired by Pip Forrester, a 2020 recipient of  the Order of Australia in the Queen’s Birthday Honours. Pip was recognised for significant service to the tourism and hospitality sectors and to the community.

As reported in the The Victor Harbor Times , Pip is renown throughout the southern vales and the state for her professionalism in business and hospitality.

“I’m thrilled to have received this award. Not in my wildest dreams did I think such a thing would happen to me. It is fabulous to be honoured for the work I’ve been very happily doing for the community and industry I’ve loved for many years,” Pip said. “This will spur me on to continue to do what I can to assist the industry and this region.”

Pip said from an early age she loved food. “My family loved to cook – conviviality around the dinner table was an important part of life. For me the hospitality industry is about that conviviality, but also the deliciousness of ingredients and the magic that occurs when you cook them,” she said.

“That is particularly true when fresh local produce is prepared by talented cook/chefs for whom I have huge respect. However it is the role that food plays in connecting families, friends and colleagues that really excites me.”

Pip has enormous respect for people who work in and make a living from the hospitality industry. It is no easy task, but is rewarding and makes a big contribution to the quality of lives. 

Pip is owner/manager and chef of McLaren Vale Food Company Inc since 2009, general manager of Chapel Hill Winery Gourmet Retreat (2004-2009), owner/manager Salopian Inn Restaurant (1988-2004), Willunga Farmers Market chair since 2014, Fleurieu Food Group Inc chair and treasurer since 2014 and inaugural chair from 2001-2007.

Other hospitality roles include Pip being a member of the Adelaide Central Market (2012-2014), inaugural chair of the Regional Food Group Chair Network (committee of chairs of the 11 state food groups) (2002-2006), Member of Premier’s Food Council (2003-2006), Southern Adelaide Economic Development Board member since 2007, City of Onkaparinga Economic Development Forum chair (2016-2018), member since 2012.

Pip has been chair of McLaren Vale Grape, Wine and Tourism Association (mid-2000’s-2011) and current member. Other Tourism involvements include member of Fleurieu Peninsula Tourism Marketing Committee (2010-2018), member Food and Wine Tourism Working Party, SA Minister for Tourism (2007-2011), McLaren Vale and Districts War Memorial Hospital board member since 2018, past committee member, Fleurieu Art Prize Foundation Board chair (1996-2014) and board member (prior to 1996). Awards and recognition include American Express Hall of Fame, ‘for her contributions to the restaurant industry’.

Excerpt of article first printed in The Victor Times, 6 June 2020.

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