Little Yarns: Marcelle Barnett
Say Cheese & Cheese Culture – Adelaide, SA
Cheese and charcuterie: the perfect partnership! Say Cheese in the Adelaide Central Markets have stocked Little Acre since the very beginning. We caught up with distribution officer Marcelle Barnett to learn more about the business and find out what she looks for in the products she stocks.
What does a typical day at Say Cheese look like for you?
I look after the day-to-day ordering from suppliers locally and interstate as well as orders for overseas imports. We distribute the Little Acre Foods products nationwide from small restaurants and cellar doors to larger delicatessens and independent Supermarkets.
We have a strong focus on working with our producers and suppliers to develop relationships and grow together. Working with cheese and cheese accompaniments, one of the best parts is having the opportunity to connect with producers and taste products from all around the world.
It has been an interesting time the last couple of years, restrictions and lockdowns had a huge impact, and we are regularly faced with freight delays and supply issues, as with so many other businesses in the food industry. Dealing with perishable goods adds another layer to the challenges. We have learned to adapt and be flexible with whatever gets thrown our way!
How long have you been working with Say Cheese?
About 4 and a half years.
What do you do outside of working at Say Cheese?
Gardening, spending time at the beach, hiking, and enjoying delicious food!
I am on the Committee of Slow Food South Australia, and recently became a volunteer for the State Emergency Service. I also donate Plasma fortnightly for Red Cross Lifeblood.
What is the most popular LA product at Say Cheese?
Duck Pâté w Beetroot Jelly.
What is your favourite LA product and what do you pair with it?
Chicken & Leek Terrine with pickles or Duck Rillettes on fresh sourdough, so good!
What do you think is the main difference between LA’s charcuterie and other Australian charcuterie?
Undoubtedly the quality of the ingredients they source and their approach to sustainable practices, sourcing local, using the whole animal, and reducing waste. The difference in the final product compared to others out in the market is significant.