On South Australia’s Fleurieu Peninsula, where vineyards roll into the sea and long lunches stretch into golden afternoons, Jackie and John Mazzocato have carved out something special. Their business, Fleurieu Food & Wine, a finalist in Australia’s Favourite Family Business competition, was born from a simple idea: good food and good company fill the belly and the soul.

It’s an idea that’s simmered in the couple’s hearts for years. Born out of a shared love of flavour, laughter, and the simple joy of bringing people together around a table.

“Fleurieu Food & Wine began with a clear vision to create meaningful connections through food and wine,” Jackie tells Business Builders.  “And a belief that great experiences start with generosity, flavour, and connection.”

It’s always a celebration at Fleurieu Food & Wine. Image supplied.

From corporate hustle to coastal hospitality

Before Fleurieu Food & Wine, Jackie was knee deep in the corporate world, while hubby John had spent forty years in the wine industry. They’d already run an online sales business together: “a valuable learning experience,” Jackie says, but it didn’t feed their souls the way they’d hoped.

Three years ago, the duo sold their online business, swapped spreadsheets for saucepans, and followed their passion for creating experiences that truly celebrated South Australian produce and the people behind it and Fleurieu Food & Wine was born.

For Jackie, the inspiration was simple:

“Our life memories connect us through shared tables where laughter, stories, and good food always bring people together,” Jackie says. “Fleurieu Food & Wine was born from that.”

Say Cheese! Image supplied.

Fleurieu’s humble beginnings

The business started small, but passion and heart were always at the centre.

“Our beginnings were humble but intentional,” Jackie says. “We started by running private cooking classes in holiday homes and small local venues, targeting visitors who wanted to experience the Fleurieu like a local.”

Those first few classes were a juggling act as the couple found their feet. “Those early days were full of learning, improvising, and finding our rhythm,” she recalls. “We focused on creating genuine, hands-on food experiences that were relaxed, personal, and filled with flavour.”

Locals rallied behind the business, and the couple soon found support from producers, venues, and passionate foodies who loved what the Mazzocatos were building.

“What kept us going was the reaction from guests, who left inspired, connected, and eager to return,” Jackie remembers.

Guest chef, Stephen Edwards, preps some meat. Image supplied.

The dream team

If Fleurieu Food & Wine were a dish, it would be perfectly balanced. Jackie’s creative flair is the perfect pairing for John’s industry experience.

“Fleurieu began with my creative spark and John’s deep knowledge of wine,” Jackie explains, “but it has always been a shared dream. We both wanted to create something that celebrated people, place, and the magic that happens when good food brings everyone to the table.”

The business is a true family affair, too. Their kids pitch in with photography, setup, and service, while a growing team, including guest chefs, adds their own personality to each event.

“It’s a genuine family effort built on teamwork, respect, and pride,” Jackie says.

Collaborations are a big part of Fleurieu’s magic.

Fleurieu’s big break

While the business began with baby steps, it really took flight when the couple began collaborating with partners.

“Our first big break came when we began working with destination venues to run public classes and create authentic tourism experiences,” Jackie says. “That opened doors to partnerships with iconic South Australian locations and helped us reach visitors from across the state and beyond.”

The collaborations proved fruitful. “In the last ten months, we’ve hosted more than 1,000 guests across five venues,” Jackie says. “Many have become familiar faces, returning again and again.”

What started as a few cooking classes has quickly evolved into a community of foodies with a shared love for great produce, shared experiences and of course, South Australian pride.

Facing business challenges

Of course, running a regional business isn’t always a picnic. “Visitor numbers fluctuate with the seasons,” Jackie admits. “We’ve had to stay flexible through economic changes and environmental issues like algal blooms that have affected our region.”

While most food businesses dream of their own brick-and-mortar venue, Jackie and John deliberately chose a different path.

“We made a conscious decision not to have a bricks and mortar venue, which meant learning how to be fully mobile and take our experiences to where people are,” she says.

That flexibility has become their strength. “That choice required creativity, collaboration, and confidence,” Jackie explains. “With the support of our local community and strong relationships with regional partners, we’ve turned that flexibility into one of our biggest strengths.”

The recipe for connection

Ask Jackie what makes Fleurieu Food & Wine unique, and she’ll tell you it’s all about experience.

“We’re mobile, which means we bring our experiences to our guests, from wineries and distilleries to historic homesteads and coastal retreats,” she says.

“Every class is personal and immersive, celebrating South Australian produce and people. We combine learning with laughter, so guests leave with stories, skills, and a true taste of the Fleurieu.”

That mix of warmth and authenticity has won them fans far and wide. “Food is still our language, and connection is still our purpose,”  Jackie says. “The venues might change, but the warmth, laughter, and sense of belonging always stay.”

What’s cookin’? (L-R) Jackie Mazzocato and Stephen Edwards

Milestones and proud moments

In under a year, Fleurieu Food & Wine welcomed more than a thousand guests. It’s a milestone that still makes Jackie beam. “Seeing people return to multiple classes, sharing their experiences with friends, and recreating our recipes at home means the world to us,” she says.

They’ve also developed a series of cookbooks and worked with guest chefs who’ve added even more flavour to their offerings.

“Developing six cookbooks and welcoming guest chefs into the fold has been an incredible milestone,” Jackie says. “But most of all, our proudest moments come from knowing we’ve built something that genuinely connects people, both to local food and to each other.”

Now that’s stretchy! Image supplied.

Australia’s Favourite Family Business

Being shortlisted for Australia’s Favourite Family Business 2025 is a moment of validation for everything the Mazzocatos have poured into their dream.

“It represents years of hard work, persistence, and staying true to what we believe in,” Jackie says. “From private kitchens to high-profile venues, every step of the journey has been built with care, community, and creativity.”

And they’re far from done.

“We’re continuing to grow, expanding our partnerships with South Australian venues and launching new cooking experiences that highlight native ingredients and local produce. We’re also developing more cookbooks and strengthening our team of talented chefs and collaborators,” Jackie says.

As the journey continues, Fleurieu Food & Wine remains true to its ethos of creating connection. “For us, Fleurieu Food & Wine isn’t just a business. It’s a way of life,” Jackie says. “It’s about sharing the story of the Fleurieu through food, and creating memories that guests carry with them long after the last bite.”

Fleurieu Food & Wine is a finalist in Australia’s Favourite Family Business Competition. You can vote for them and find out more about the rest of our finalists, here.

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