Tell us about your current role?

My current role is bringing something rather special to Ireland called Vino Logs—firelogs crafted from pressed grape seeds left over from the winemaking process in South Africa. After 21 years as the founder of Easy Food magazine, where pairing great food with wonderful wines has been central to our story, this new venture feels like a natural next step. It’s about completing the circle—from grape to glass to a cosy fireside moment. Wine lovers can enjoy their evening knowing they’re part of a more sustainable approach to wine production.

How did you first get into the drinks industry?

Wine and food have always been part of my story. My parents ran a restaurant in South Africa, so I grew up surrounded by the country’s incredible food and wine culture. When I started Easy Food magazine here in Ireland 21 years ago, wine was naturally a big part of what we covered—because what’s a great meal without the perfect wine? Now with Vino Logs, I’m exploring a different side of wine. It’s fascinating how something as simple as grape seeds can have such a meaningful second life.

What is your favourite part about working in the industry?

I love how Vino Logs brings a piece of South African wine country right into Irish homes. As a South African who’s lived in Ireland for over 21 years, it feels like a beautiful connection between my two worlds. There’s something truly satisfying about taking what wineries would typically discard and transforming it into something that makes winter evenings special. It’s giving wine’s story a sustainable new chapter.

We’re meeting up for a drink after work – what are you having?

A glass of South African Pinotage would be perfect. It’s bold, has real character, and always sparks interesting conversations—much like when I tell people about our firelogs made from the same vineyards! Though I must say, enjoying an Irish whiskey by a cosy fire has become a close second since moving here.

You can only have one drink for the rest of your life, what’s in your glass?

It has to be a South African Meerlust Rubicon. Those deep, rich flavours instantly transport me home, and it’s just so versatile—perfect with food, lovely by the fire, and always good for sharing with friends.

It’s Saturday night, what restaurant are you going to?

I love exploring supper clubs at the moment. Kilruddery is a current favourite—the setting is just beautiful. This weekend we’re heading to Whitestown House Dining Club, which I’m really looking forward to. Recently discovered this wonderful Nigerian pop-up at Fumbally Stables by a duo called Ibile—such talented chefs. Dublin’s food scene keeps getting more interesting.

Is there a bucket list drink you want to try, or a dream drink destination you’d love to visit?

We’re heading to Ecuador next summer and I’m looking forward to exploring their wine scene. They have these fascinating boutique wineries up in the Andes—the idea of tasting wines produced at that altitude is really intriguing. It’s amazing how winemaking adapts to such unique conditions.

What is the most memorable experience of your career?

One of the highlights of my career was hosting the Easy Food Home Cook Hero awards for five years. Home cooks from across the country would bring their treasured family recipes to life for our judges, each dish carrying a personal story. Hearing these stories and seeing the love poured into each recipe was incredibly moving. Food has this amazing way of connecting us, and being part of an event that celebrated the role it plays in people’s lives was really special.

One thing you’d like to see more of in the drinks industry?

I’d love to see more focus on waste management and circularity in the drinks industry. There’s so much potential to turn by-products into something valuable like we’re doing with Vino Logs. Embracing sustainability and finding creative ways to reduce waste could make a huge impact—not only for the environment but also for the industry’s long-term growth.

Any particular women you admire in the industry?

I really admire Vanya Cullen of Cullen Wines in Australia. She’s been a pioneer in biodynamic and sustainable winemaking, proving that great wine can be made with a light touch on the planet. Her commitment to eco-friendly practices, from organic viticulture to carbon-neutral operations, is inspiring. Women like Vanya show that sustainability and quality can go hand in hand, paving the way for a more environmentally conscious future in wine.

What advice would you give someone wanting to start a career in the industry?

Find something in the industry that really excites you, and dive deep. Do your research, find someone whose journey inspires you, and don’t be afraid to reach out for advice or mentorship. Once you have that passion and direction, put yourself out there and go for it with everything you’ve got. Honestly, what’s the worst that could happen? Taking that leap is half the battle!

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You can learn more about VinoProd here and follow their journey on Instagram here.