Behind Pastilla Nash

There are a number of people without whom this venture would never have been possible:

Firstly, thank you Zina, for entrusting me with your family recipe. From the day you introduced me to your “pastilla”, I have loved it so much that I have not stopped making it.

David for listening to my ideas, giving me feedback and for sharing your kitchen with me.

Everyone congratulates me on the packaging but the person who deserves this is my great friend Joby who listened to my ideas and made them work.

Simon for having faith in my product and putting it under your label.

Theo and Heidi for eating copious quantities of Prune and Walnut Log, always being there as sounding boards and for coming up with the brand name.

Most importantly, my nephew Peter, who has ingeniously designed the moulds, the “Dandan” and the kitchen systems to make this wonderful handmade product.

In 2004, when I launched Pastilla Nash at the Melbourne Fine Food Fair, I met Kim Morgan from Morganics. Kim is so knowledgeable in all the laws relating to manufacturing and export and has been invaluable in the progress of Pastilla Nash in exporting. She has given me so much of her time.

In August 2005, Christopher a trained pastry chef joined me and has taken over as production manager. I have known Chris since he was a young boy and I was so delighted when he accepted the offer to work in the company and I am sure he will be part of my dream always.

I am so fortunate to have the most wonderful staff – Chris, Luke, George and last but not least Ngan who keeps everyone on their toes and the triplets for making boxes every week. We could not cope without their hard work.

My dream is for the business to grow so that it can support endangered species. I would like to make a difference in the world which we share with animals.

Jan