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Nick Haddow
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Nick Haddow

He is widely regarded as one of the best cheese makers in Australia. A successful business man, media personality and author, Nick shares his passion and drive for success.

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Nick Haddow Travels from TAS
Fee Range: .Up to $5000

Nick Haddow's Biography

After growing up in Adelaide in a house where everything was cooked from scratch, Nick studied hotel management while working in some of Adelaide’s best restaurants. It was here where his passion for good food, wine and especially cheese was born.

Mentored by two of Australia’s foremost cheese experts; Will Studd and Richard Thomas, Nick spent time working at Milawa Cheese Co and Meredith Dairy in Victoria in the early 90’s before being awarded a Queen’s Trust Grant to work with cheese makers in Europe, learning traditional cheese making and maturation techniques. During his time living in Europe, he visited and worked with many cheese makers in England, Scotland, Ireland, Spain, France and Italy and was fortunate to experience the manufacture of a huge range of cheeses.

A year working under Randolph Hodgson at one of the world’s great cheese shops, London’s Neal’s Yard Dairy, was formative and inspirational and led to him returning to Melbourne to assist Will Studd and Stephanie Alexander in setting up and managing their Richmond Hill Café & Larder – at the time the best cheese shop in Australia. During this time he also assisted Roger Haldane to establish Australia’s first buffalo dairy and cheese factory at Shaw River, Victoria.

He has been a judge at the British Cheese Awards and Chief Judge at the New Zealand Cheese Awards. He helped found the Slow Food movement in Australia and was a selected as an Australian delegate to Slow Food’s Terra Madre congress in 2006. He was also one of the founding committee members of the Australian Specialist Cheesemakers Association in 1995.

In 2001 Nick moved from Japan to Tasmania to make the cheese at Pyengana Dairy Company – Australia’s oldest cheese producer -  where he was relished the opportunity to be the custodian of such a great cheese making tradition.

In 2003 he began the Bruny Island Cheese Co. which very quickly gained a reputation for being one of Australia’s benchmark producers of artisan cheese and has been recognised as such at both a local and national level on many occasions. Nick is passionate about the importance of fostering artisan food and preserving the traditions of food and how it is made.

His products are a reflection of his dedication to tradition and quality and his strong ethos that includes selling only locally by dealing direct with our end consumer as much as possible. Bruny Island Cheese Co has set the standard for many aspiring and new cheese makers in Australia, including being the only legally recognised producer of raw milk cheese.

Nick also has a successful media career that includes his role as co-star of all three series of Gourmet Farmer which is screened in Australia and the UK. He recently co-authored The Deli Book (published by Murdoch, 2012) with his mates Matthew Evans and Ross O’Meara and has contributed to several other publications on the subject of cheese.

Although he continues to travel regularly in the pursuit of gaining greater knowledge and experience he is most passionate about Tasmania and the quality of life and produce which it offers. He has a strong interest in island culture (having lived and worked on many island around the world) and the unique characteristics which make island living both challenging and special – a subject he was recently awarded a Churchill Fellowship to investigate further.


Professional Achievements

  • Recipient of Richard Pratt Fellowship (sponsored by AgriFood Australia and the ISS Institute), 2006, for the study of Marketing Strategies Applied to Artisan Cheese in New World Markets (research conducted in the US, UK and Australia)
  • Recipient of the Queen’s Trust Grant, for study of Traditional Artisan and Raw Milk Cheese Making in UK and France, 1995
  • Recipient of the Goddard Sapin-Jaloustre Trust Scholarship, for further study into Traditional and Raw Milk Cheese Making Techniques of the Mountain Alpages of Haute-Savoie, 2004
  • Recipient of NIDP funding to conduct In-Market experience in the specialty cheese industry in Australia and Europe
  • Three times nominated for Vogue / Audi Producer of the Year, 2004, 2008, 2009
  • Finalist 2010 and 2011 delicious Magazine Producer of the Year award
  • Founding committee member of the Australia Specialist Cheesemaker's Association (current Committee member)
  • Regular judge at the British, New Zealand Cheese Awards (Chief Judge) and Hobart Cheese Awards
  • Have had several articles published in local and international food and wine journals and magazines including Cuisine (New Zealand), Divine (Australia), Slow (Italy), 40º South Magazine (Tas) and Gourmet Traveller (Australia). Also major contributor to Will Studd’s award winning book Chalk and Cheese
  • Co-star of Series 1, 2 & 3 Gourmet Farmer, screened Australia and UK 2009 – 2910
  • Co-author of The Deli Book (Murdoch, 2012)
  • Regular instructor for TAFE Adult Education (Tasmania) presenting classes on cheese appreciation and cheese making
  • Recipient of the 2011 Tasmanian Community Achievement Award
  • Winner 2010 Kingborough Tourism Award
  • 2009 Represented Australia in the International Caseus Awards in Lyons France
  • 2011 member of the Tasmanian Leadership Program
  • 2012 Board member of Brand Tasmania