About BatchMade

BatchMade was started in 2017 by local Mornington Peninsula resident Sam Talbot. She started small, initially selling through one restaurant in Sorrento, Victoria and by mid-2023 was stocked in 40 outlets down the eastern seaboard from Bundaberg to Launceston. In particular, the brand is well known and supported on the Mornington Peninsula, where fruits and vegetable were primarily sourced from.

The jams, chutneys and pickles are made in small batches giving them the best taste, aroma and colour, hence the name BatchMade. There’s an alchemy that comes from using Sam’s grandmother’s recipes handed down to her in a handwritten recipe book giving inspiration to crafting these preserves.

In 2023 Sam had to ‘shutter’ the business while managing some personal health matters. After a couple of attempts to re-launch BatchMade she decided to cease production.

Thankfully, the business has been purchased by partners Stuart Smith and Sarah Dyson-Holland who will continue to produce Sam’s delicious original recipes developed through-out her time at BatchMade.

Sarah is a chef by trade with over 30 years’ experience in the hospitality industry. BatchMade has invigorated her passion for create and get back into a commercial kitchen. Stuart owns specialty , Melbourne distribution business Gippsland Cheese, providing an opportunity for Wholesale and Online customers to try the amazing relishes, preserves and jams.

Thank you for your interest in our story. Enjoy our offer.

x Stuart & Sarah

Email stuart@batchmade.com.au

Victorian Farmers Market Accredited Specialty Maker membership #M124028ID