Vicki Matchett, originally from New Zealand, first developed her love of food when she was about seven as she knelt on a stool to make sandwiches for the canteen where her grandmother was an industrial caterer. Being educated at Woodford House, Hawkes Bay, gave her a taste of rural life and, upon leaving school, Vicki studied agriculture. From there she traveled extensively throughout Europe and Africa.

Returning to Auckland, Vicki completed the Cordon Bleu Cookery Certificate and was then accepted into Auckland Technical Institute to study for the City and Guilds Chefs Certificate. Upon completion, Vicki moved to Australia and worked in various establishments before running her own restaurant: Rapps BYO in Adelaide.

Upon realizing that Adelaideans have spacious properties and love to entertain at home, they came up with a formula to fill a huge gap in the market - exotic takeouts (“Queen of Tarts”).

Vicki has had a high profile involvement in the development of food networks in South Australia and was a founding member of the Flavour SA. In 2000, Vicki completed the Governor’s Leadership Foundation Scholarship. She is currently a member of the Fleurieu Food Group.

Vicki is more of a self sufficient "Yippie Gourmet Farmer" these days. She organically grows her own beef, lamb, yabbies, fruit and vegetables on her magnificent 31 acre property near Middleton, South Australia.

Vicki has built an industrial kitchen overlooking the Scott Creek Conservation Park from which she draws much inspiration to develop and produce exciting products.

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