With confidence in the final restart of the cruise growing, Jeremy Goodman, P&O Cruises’ Supply Chain Leader, has taken a road trip tasting the delicacies of the Sapphire Coast with a focus on the cruise destination Eden, New South Wales.
The tour included visits to a chilli farm – serving a chilli-based wine made from a selection of organic spices, jellies, and sauces – as well as smokehouse, oyster farms, and an estate that makes jumbo-sized eggs.
Mr Goodman said the Sapphire Coast has an amazing array of fresh produce and all from a community that is considered one of the biggest supporters of regional cruise tourism in Australia.
“We’re always looking for potential suppliers, including those offering boutique products that can enhance our guests’ experience of a destination and the surrounding area,” said Goodman.
“Meeting producers face-to-face can have additional benefits for them and for us. We have the opportunity to sample fantastic products and we can help producers expand their markets by leveraging our wide supply chain network. “
The Sapphire Coast Tour was organized by Natalie Godward, a highly respected cruise champion based in Eden and cruise development manager for the NSW Port Authority.
“It was fantastic to meet Jeremy in our region with local producers. The Port Authority helped facilitate this trip, which was a valuable opportunity to support our operators’ livelihoods. It will be great to showcase local products from the Sapphire Coast on cruises to Eden, ”said Ms. Godward.
Jeremy Goodman said the Sapphire Coast had a difficult 18 months with the catastrophic bush fire emergency followed by the effects of COVID-19.
Among the producers visited on the road trip were Bega Valley Eggs and Disaster Bay Chillies.
“Part of our tour was to identify products that we can bring on board our ships to improve the customer experience and understand some of the challenges manufacturers are facing,” said Goodman.
“The companies we’ve met want to grow, and that’s where we can help by enabling them to leverage the networks our supply chain workers are in contact with on a daily basis.
“A line of communication to these networks can lead them to new growth avenues that might otherwise not have been available.”
Meanwhile, Jeremy Goodman is still enjoying the taste of what he considers to be a unique vintage – the chilli wine that Disaster Bay Chilies is so proud of. He shares insights that could help the company produce its unusual vintage for a larger market.
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