In this episode of Product Makers Lab, I talk with Will Nicholl, owner of Maleny Cuisine—one of Queensland’s oldest condiment brands. What started as a leap of faith, buying an existing business and moving a young family across the ditch, has grown into a resilient, values-led food business with deep local roots.

Will’s story is a masterclass in practical innovation: from tweaking product names to resonate with customers, to making smart use of seasonal gluts and staying ahead of cost surges through strong supplier relationships.

We explore the subtle but powerful moves that have helped Maleny Cuisine thrive, including the decision to innovate after talking to customers, rather than before, and the role of family and food in sparking great product ideas.

This conversation is a must-listen if you’re growing a legacy brand, managing retail and food service channels, or trying to balance innovation with commercial practicality.

Highlights include:

* Taking over and evolving one of Queensland’s oldest condiment businesses

* Why, sometimes, the smartest innovation is a simple name change

* Leveraging trade shows and chef feedback to shape the NPD pipeline

* The hidden power of supplier relationships (and how they saved the brand during Covid)

* How international travel and family meals can feed product ideas

* The realities of pricing, distribution, and scaling a food product sustainably

* Why customer-first thinking beats internal hunches every time

* Will’s consulting work with emerging food brands through FAN

Learn more about Will and Maleny Cuisine:

Website: malenycuisine.com.au

Email: get in touch with will via the Maleny Cuisine Website

Follow Product Makers Lab for more real-world stories and lessons from makers building standout product businesses:

Website: Product Innovation Coaching with Olivia Ratten

LinkedIn: Olivia Ratten

In this episode of Product Makers Lab, I talk with Phoebe Preuss, founder of Living Koko, a zero-waste cacao business with deep Indigenous roots and a powerful commitment to community development and ethical sourcing.

Phoebe’s story is one of real-world innovation: from learning chocolate-making on YouTube to building a respected brand while staying true to her values.

We explore the ups and downs of growing a product brand without losing authenticity, including collaboration opportunities, managing stakeholder expectations, and creative product development guided by sustainability and respect for tradition.

This conversation will resonate deeply if you’ve ever wrestled with balancing growth while remaining values-led.

Highlights include:

* Phoebe’s 200-year family legacy in cacao farming

* How Living Koko started with a single 70% dark chocolate bar

* Lessons learned expanding (and then downsizing) the product line

* Using byproducts creatively to collaborate with brewers and makers

* Building brand visibility through values, not gimmicks

* Managing cultural sensitivity and community consultation

* Staying resilient in the face of market pressure to “just sell”

* Real-world marketing strategies rooted in authentic community engagement

Learn more about Phoebe and Living Koko:

* Website: Living Koko

* Instagram: @livingkoko

* Email: [email protected]

Follow Product Makers Lab for more inspiring conversations about building standout product businesses:

* Website: Product Innovation Coaching with Olivia Ratten

* LinkedIn: https://www.linkedin.com/in/olivia-ratten/

I’ve been listening to Dr. Mayim Bialik’s podcast this morning, in an episode where she interviews Deepak Chopra.

There was a line that Deepak said that really stood out to me: “Luck is where preparedness meets opportunity.”

In this part of the podcast, they were talking about how successful people—or those who deem themselves successful—often reflect on what led them to where they are. Many of them cite luck as a key factor in their journey toward their potential and purpose.

The point that I believe Deepak was making is really about preparedness—taking action and getting started. That immediately reminded me of innovation theory from David Teece, where he talks about the core competencies a business needs to be innovative. He emphasizes the ability to sense and seize opportunities, and that it is through the act of innovation that businesses develop the muscle and capability to recognize and take advantage of those opportunities when they arise.

I’m also reminded of something I first learned in design school—the idea of happy accidents. These moments of unexpected insight happen when you’re deep in the process, actively engaged in creating and problem-solving.

The reason I’m talking about this is because I’m passionate about spreading the idea that innovation begets innovation. It’s through doing the work—engaging in design thinking, experimenting, and iterating—that businesses build the capability to create real, breakthrough innovation.

I truly believe that when businesses come together to create—whether they have a clear agenda or not—it strengthens their ability to be innovative. Collaboration fuels creativity, and creativity fuels real breakthroughs.

So, hearing Deepak say that line this morning really resonated with me. It sums it all up:

Luck is the intersection of preparedness and opportunity.

And I’ll leave you with that.

In today's spoken memo, I reflect on how building a workshop to drive real change for my client led me to explore why creativity can feel like a dirty word in business.

Read my article, Creativity is a Dirty Word, https://open.substack.com/pub/oliviaratten/p/creativity-is-a-dirty-word?r=4lz4x3&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true