The Leader Newspaper // Special Features Celebrating Women in Business 2019

IN BUSINESS Texture & Hue There are weeks where we put in more after hours and others when all runs smoothly. texture & hue celebrating women COME IN, SIT DOWN, UNWIND Between the four of us women working in the space we have seven children collectively who are the centre of our lives and with the support from each other we manage to prop each other up and allow ourselves the flexibility to be present at home when we need to be. As a successful woman in business, what advice could you give to other businesses? Sarah Craker-Stollznow and Krystal Hili. How would you describe your work/life balance? Good... We have worked incredibly hard over the nine years we have been in business to get to the point where we are now. We have a great relationship with our amazing staff who love and care for the salon as much as we do and that makes the world of difference. Persevere... We have been in business for ten years next year and we certainly didn’t start out with all of the answers! Especially if you are in your early years, owning your own business can be very challenging and have its stresses, but I promise it’s worth it. Seek advice, look for further education, attend seminars with people whom you admire. Grow, trust and work hard and the rewards will come in time. CUT | COLOUR BROWS | LASH LIFTING | TANNING 8564 2288 | 19A MURRAY ST, ANGASTON Saskia Beer Farm Produce unique menus for events at wineries, in homes, sheds, barrel halls and board rooms. We also supply our produce to the best chefs and retailers in Australia. What have you set out to achieve in your business? Tell us a bit about the business... Describe your role. My business revolves around producing the best primary produce (free range chicken, game and Berkshire pork) in the country which we also use in our catering arm of the business - to create What separates your business from the next? What separates our business is the ability to utilise our own produce and the extended Beer family produce in our menu creations. We are very blessed to have such a food history to draw on and be able to re-imagine that for our customers. Eden Valley Hotel Cassaly Fitzgerald, Eden Valley Hotel Tell us a bit about the business... Describe your role. I am the owner and operator of the wonderful pub in Eden Valley. My family, team and I feel like custodians of the history inside these walls and are proud to bring back to this pub the laughter, stories and community spirit that it deserves. We are community focused but also one of the 28 - “The Leader”, Wednesday, March 6, 2019 ambassadors to this amazing region. We welcome visitors like they are locals and local’s like they are family (a lot of them are!). Our food offering is proudly created by Cheryl Maywald who champions the pub classics along side seasonal creations and daily specials. When possible the pub raises funds through raffles and donations to give to organisations such as Kind Hearted Kitchen, McGrath Foundation, Beyond Blue, Buy a Bale and HeartKids. I have a strong belief in giving when I can and as long as I am able I always will. What does your business offer? Do you have any specialties or exclusive benefits? Apart from being a welcoming community pub, we are also proud to be the Cellar Door for Max & Me Wines. This collaboration with Phil and Sarah Lehmann began unknowingly before we bought the Eden Valley Hotel. In 1998 my husband Mick and his parents, with the help from family, planted Shiraz and Cabernet vines at Boongarrie Estate in Eden Valley; which Phil and Sarah purchased some years later. These Fitzgerald vines are now creating Max & Me wines. WELCOME TO OUR SMALL TOWN COMMUNITY PUB IN THE REGION WITH HEART OPEN 7 DAYS  Lunch Friday - Sunday 12-2:30pm  Wednesday - Saturday 6-8:30pm  BURGER & BEER $20 Wednesday nights  CLASSIC CUISINE SUNDAY SPECIAL $25/3 courses  50 listing wine menu Main St, Eden Valley 8564 1072 // www.edenvalleyhotel.net.au Business owner Saskia Beer. I would like to create unique food experiences for people - whether that be unique menus that we create, cooking classes or large events. I want to showcase all that the Barossa has to offer in food and wine.

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