• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Veggie Mama

Where friendly veg recipes and the 90s combine.

  • Home
  • About
    • Contact
    • Freelance Writing and Editing/Social Media Services
  • Recipes
    • Baking
    • Basics
    • Breakfast
    • Kid Food
    • Lunchbox
      • Lunch
    • Dinner
    • Vegetarian
    • Vegan
    • Soup
    • Side Dishes
    • Snacks
    • Dessert / Sweet Things
    • Special Occasion
    • Party Food + Little Bits
    • Sauces / Relishes / Jams
    • Drinks
  • Life + Family
    • Health + Happiness
    • Kid Food
    • Blogging
    • Motherhood
    • The Throne Rangers Podcast: For Big Fans of the Royal Fam
    • I’m a ’90s kid
      • Sweet Teen Club Podcast
    • The Veggie Mama Dream Book
  • Home + Hearth
    • Around the Home
    • Grow your own food
    • Read
    • Make
    • Activities for toddlers
    • Craft
    • Stuff For Kids
  • Travel
  • Throne Rangers Podcast

Kickass Chicks: Mo Wyse and Shannon Martinez of Smith & Daughters (and Smith & Deli!)

June 15, 2015 by Stacey 23 Comments

 

Mo and Shannon - Smith and DaughtersPhotography: Stevie Lee

Mo Wyse and Shannon Martinez are about as kickass as you can get. Owners of the Melbourne vegan Mecca (even for the non-vegans), Smith & Daughters, the pair have created a place where food has 100 percent flavour and zero percent cruelty.

They’re feisty, fun, and super-passionate about what they do and I love chatting with them every time I go in. Once I proposed to Shannon after I went there for dinner and I ain’t even mad about it. She is a legit genius with food.

They are also badass when it comes to being women in business. They ensure their workplaces provide an equal and positive environment for all, and Shannon especially can’t stand the casual misogyny that traditionally happens in kitchens when the males outnumber females and strives to banish it totally. I love this quote from an interview I read on them:

“Supporting other women and proving to women that you can be whatever the fuck you want to be, in whatever industry it is, is really awesome.”

Amen. Also, now I really want to meet Shannon’s mum.

Their new venture is a New York-style deli with vegan Jewish cuisine, homestyle food and convenience groceries. I snuck a peek yesterday and semi lost my mind (my mate Callum planned and built everything and his signage work is the very definition of “on point” but I kinda want to puke for using the term), but if you’re in the Fitzroy region tomorrow and you’re desperate for a pastrami sandwich or vegan croissant, head on down to 111 Moor Street and get your fix. Get the Home Alone and tell me what it’s like!

For now though, prepare to fall in love.

Who are you?

SM: Shannon Martinez

MW: Mo Wyse

What do you do?

SM: I am a chef

MW: I do all the other stuff. The spread sheets, the front of house, finance, organising, human resources, logistics, marketing, etc. All the stuff. P.S. Shannon does WAY more than cook!

Why do you do it? 

SM: I have no choice

MW: Because I did it enough for other people and it was time to do it for something I really, really believed in. I really, really believe in the partnership that Shannon and I have, and I believe in Shannon’s cooking. There’s only so much you can do for someone else before you have to question why you’re putting your all in, and what are you getting in return? Are you satisfied? This is the most rewarding, all-encompassing hard work I could ever imagine dedicating my life to. It’s so so worth it.

How did it start? 

SM: I was 12 and mum gave me a massive wicker trunk with everything I needed – a frying pan, wooden spoons, everything, and since then I’ve done nothing else. Mum knew I liked to cook and wanted to cook, so she gave me the tools.

MW: Shannon and I were side by side while working on The People’s Market, an outdoor summer events venue – she, a food vendor, me the operations manager. We had both never seen anyone who worked as hard as the other, when we were noticing that each one of us was the first to arrive and the last to leave, and we were blood, sweat, tears kind of gals, we knew we had to do business together. Plus our combined passion for food and for getting a different conception of vegan food to the world. We met every week for a year, hypothetically making up a restaurant, she found the venue, and we quit our “day jobs” to open our dream restaurant. The first of many projects under the Smith & Daughters umbrella to come. This concept is so much more than one place. We really believe that there’s something to what we’re trying to do.

Were you scared, or did you know it had that something that would see it through? 

SM: Opening a business? The only fear I had in opening a business was losing my life savings. I was always fortunate to have such an amazing following with my food that it was hopefully always going to work out. The extent of the success has far surpassed my expectations. I’m still shocked to this day at how busy we continue to be.

MW: Had to see it through. Had to. When you already have such strong convictions towards dedicating yourself to something you really believe in, you have to relinquish building someone else’s empire for your own. I was never scared in the sense that I had such a strong foundation with a supportive partner, Callum, and I knew Shannon’s food was exceptional and what we could build was exceptional. Details and logistics are my total passion, so I just knew I had to pull it together for the biggest effort of my life. Not scary, just anxious, wanting everything to be just right – but that’s the fear that keeps you going and keeps you wanting to be better and better!

Have there been rough patches where you doubted yourself and your choice to run a restaurant (and deli)? What did you do? 

SM: I doubt myself every day. I doubt that my food is good enough every day. Every time I make something I fluke it. It’s all flukes.

MW: Rather than rough patches, I have moments of clarity that probably comes with growing up / living life. Realising that you can’t do it all, you have to delegate, you have to trust and let go a little bit. The only really tricky part is making sure that all the people I cherish – our staff, the people who keep the entire operation in motion, are happy. I think the thing that I’m most fortunate for is the strength that these efforts have added to my relationship with my partner, Callum, and how much stronger the business partnership between Shannon and myself. I do believe that these efforts are the signs of much more to come.

How do you balance restaurant work with your lifestyle? 

SM: I don’t. Restaurant work is my lifestyle. Luckily, that’s how I want to live my life.

MW: I’m lucky in the same way that I love to work and my life is work, and I love my work, and love my life.

What does a typical day look like for you? 

SM: The biggest question of my day is “Kitchen?” or “Fancy?” I wear a lot of hats with the business. An average day starts out with how many costumes do I have to wear? Am I front of house guy? Kitchen/cooking guy? Scrubbing the floors at the deli guy? And some days I do all three, most days it’s a minimum of two. Needless to say it makes for a big laundry basket.

MW: Assessing the priorities. Making sure that whatever meetings or rostering or emails that need addressing come first, even if that means lying in bed, answering emails on my phone before I get up for the day at 7am. At the moment we’re in flux between the deli being open, and keeping the restaurant operating, even without us there all the time, like we’re used to. Shannon and I had a really wonderful schedule going with equal amounts of time off and on, and making sure that one of us was always at the helm – we both love customer interactions, but that’s when things get “easy” and we want so much more and to go so much farther, so we push.

The best daily routine has been working on product lists, deli schedules, answering emails on the breakfast bar at Shannon’s house while she literally makes masterpieces. Yesterday it was Buffalo Mozzarella, the day before eggs, today it’s vegan Ma Po Tofu… this is plans for the deli, yes, but for so much more – wholesale, future locations / projects, cookbook, this is what this time has afforded us. The opportunity to collaborate. Communicating across her kitchen counter while she creates and we make plans has been one of the best parts of this whole process. Separating ourselves, putting trust in the staff, being undisturbed to assess what the next step for S&D will be…  In fact it’s how we’re doing this interview right now. (me: asking questions & transcribing, us having a giggle, me typing more…)

Otherwise, daily routine is an empty restaurant from 9:30am – it’s me and a computer, then my staff and I making plans, and then from6pm, me and all our beautiful customers and making sure everyone’s happy. It’s a people juggling act mixed with a theatre show, with the cleaning of toilets added in. It’s hard work, it’s busy, and it’s always a good day.

Would you recommend this work/way of life to someone else? 

SM: NO.

MW: It takes a special person to be this crazy.

What is the best piece of work advice you’ve ever been given? 

SM: To be told not to do it – cause it makes me want to do it even more. Told by my family members who are chefs. “Don’t be a chef.” Which makes me want to do it even more.

MW: To not sacrifice the vision. Even if the vision is complicated, or even seemingly impossible. Make sure that every detail comes to life, and everything is as you wanted it to be.

Vegemite or peanut butter? 

SM: VEGEMITE. Peanut Butter, eww, no. (that’s a good question!)

MW: Vegemite. Though I feel like I’m betraying my motherland. My dad still sends me jars of Jiffy, potentially trying to convert me back? Sorry dad, vegemite wins.

#vegemite4lyf

 

You can read about other Kickass chicks in this series here:

Kelley Sheenan /  Peppermint Magazine
Cate Bolt / Foundation 18 + Pretty Fkn Embroidery
Lorraine Elliott / Not Quite Nigella
Cath Young / My Bearded Pigeon

Filed Under: General

Previous Post: « A visit to Nan Tien Temple and Tea House, Berkeley, NSW
Next Post: That’s what’s going on »

Reader Interactions

Comments

  1. bec says

    June 15, 2015 at 12:14 pm

    I CANNOT WAIT FOR A VEG REUBEN.

    Reply
    • Veggie Mama says

      June 15, 2015 at 12:19 pm

      I had one yesterday – IT IS GOING TO BLOW YOUR MIND. That pickle!

      Reply
  2. Cindy says

    June 15, 2015 at 12:46 pm

    Great interview, Veggie Mama! That they’re such hard-working smarties is no surprise, but I would never have picked ’em as happy little Vegemites. 😉

    Reply
    • Veggie Mama says

      June 15, 2015 at 12:52 pm

      ha yeah, Mo’s love over PB surprised me too!

      Reply
  3. The Vegetarian Mermaid says

    June 15, 2015 at 1:26 pm

    This interview has made me very curious (& hungry) to try their food now. I’ve been wanting to visit this area soon too, so I may just get a chance! 🙂

    Vegetarian Courtesy

    Reply
    • Veggie Mama says

      June 15, 2015 at 2:16 pm

      I know it’s a big call, but I have never had vegan food this good. Except that one time I went to Red Bamboo in NYC but that…. was a long time ago

      Reply
  4. Melissa Walker Horn says

    June 15, 2015 at 1:57 pm

    I loved this! Thanks for sharing, I’m off to check out the rest of the posts NOW.

    Reply
    • Veggie Mama says

      June 15, 2015 at 2:15 pm

      yay!

      Reply
      • Melissa Walker Horn says

        June 16, 2015 at 11:58 am

        I love them, it’s SO great.

        Reply
  5. Karin @ Calm to Conniption says

    June 15, 2015 at 7:17 pm

    Wow! I always have so much admiration for people in this scene especially kickass women like Shannon and Mo. I could never be cool enough. I think I might be in love with Mo. Those glasses!

    Reply
    • Veggie Mama says

      June 15, 2015 at 8:24 pm

      Oh I KNOW. and she has pink hair right now and is just ALL KINDS OF AWESOME. Love them so much.

      Reply
  6. JohannaGGG says

    June 16, 2015 at 9:47 pm

    Great interview – their passion is amazing – hope to get to Smith and Deli soon

    Reply
    • Veggie Mama says

      June 17, 2015 at 3:08 pm

      Oh I hope you do! It really is mind-blowing.

      Reply
  7. Angie@TheLittleMumma says

    June 17, 2015 at 1:34 pm

    To be honest, it’s almost too much that these two are so kickass and SO GORGEOUS. Hard to deal.

    Reply
    • Veggie Mama says

      June 17, 2015 at 3:09 pm

      It’s actually worse when they’re right in front of you and so badass yet perky and adorable

      Reply
  8. Shari from GoodFoodWeek says

    June 18, 2015 at 10:08 am

    Love this quote – “Supporting other women and proving to women that you can be whatever the fuck you want to be, in whatever industry it is, is really awesome.” Women need to support other women – full stop. Great interview

    Reply
    • Veggie Mama says

      June 18, 2015 at 10:14 am

      they’re pretty rad!

      Reply
  9. sammie@theannoyedthyroid.com says

    June 20, 2015 at 7:25 am

    OMG! Next time I’m in Melbourne, I’m going to get me some of that NY Deli Jewish Vegan goodness in mah belly! Of course, I will have the Reuben. Not only are these chicks kickass, they are also genius. I love how they are literally living their dream. Top interview. Who’s going to interview you? You’re pretty kickass yourself. Just sayin’!

    Reply
  10. Vicki @ BoiledEggsandSoldiers says

    June 21, 2015 at 9:07 pm

    Next time I’m in Melbourne I know where I’m heading!

    Reply

Trackbacks

  1. I liked This //19.06.2015 - erin made this says:
    June 19, 2015 at 6:07 am

    […] and Daughters in Melbourne is seriously life changing. Check this great […]

    Reply
  2. The Ultimate Rabbit Hole #23: Best Be Happy! - Calm to Conniption says:
    June 20, 2015 at 6:03 am

    […] found myself having a wee bit of a girl crush on Mo on this interview from VeggieMama. Girl is […]

    Reply
  3. Welcome to Vegan Paradise, Otherwise Known as Smith & Deli - veggiemama says:
    June 25, 2015 at 10:18 am

    […] love for Mo and Shannon knows no bounds, so it won’t come as a surprise to you guys to hear that their new venture, a […]

    Reply
  4. Kickass Chicks: Ruth Bruten of Gourmet Girlfriend - veggiemama says:
    July 30, 2015 at 10:51 am

    […] Mo Wyse and Shannon Martinez of Smith & Daughters and Smith & Deli Cath Young of My Bearded Pigeon Lorraine Elliott of Not Quite Nigella Cate Bolt of Foundation 18 and Pretty Fkn Embroidery Kelley Sheenan of Peppermint Magazine […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

 photo bloglovin_zpsc08b1cb6.png photo facebook_zpsbe931930.png photo pinterest_zps5f953e84.png photo twitter_zps0bd5425a.png photo instagram_zps798a3f4e.png photo google_zpsfc9b6d2c.png

View posts by category

View posts by month

Dispatch from the Kitchen Front

Sign up for the newsletter - it's a Very Nice Time.

Thank you!

You have successfully joined our subscriber list.

Blogroll

  • Miss Chardy
  • Champagne Cartel
  • Cook Suck
  • Allison Tait Author
  • Pinky Poinker
  • Lunch Lady
  • Suger Coat It
  • Patchwork Cactus
  • Mogantosh
  • MagnetoBoldToo
  • 101 Cookbooks
  • Baby Mac
  • The Back Yard Lemon Tree
  • From Berkshire to Buckingham
  • Down to Earth
  • Local is Lovely
  • Fat Mum Slim
  • Meet Me at Mikes
  • Motherwho
  • Duchess Kate
  • The Little Mumma
  • Design Mom
  • Tinned Tomatoes
  • My Wholefood Romance
  • Blossom Heart Quilts
  • Lavender and Lovage
  • Foxslane
  • Samelia's Mum
  • Styling You
  • Whole Family Rhythms
  • Hugo & Elsa
  • The Art of Simple
  • Normal Ness
  • The Annoyed Thyroid
  • Local Milk
  • I Spy Plum Pie
  • Practising Simplicity
  • Woogsworld
  • Picklebums
  • Our Ash Grove
  • Smaggle
  • Handbag Mafia
  • Not Quite Nigella
  • Kimba Likes
  • Green Kitchen Stories
  • Faux Fuchsia
  • Me and Orla
  • Posie Gets Cozy
  • Apples Under My Bed
  • Style and Shenanigans
  • The Plumbette
  • Naomi Loves
  • The Pioneer Woman
  • Clairey Hewitt
  • The Shady Baker
  • Cooker and a Looker
  • Attic 24
  • My Darling Lemon Thyme

The Organic Place Recipe Roundup #3

Gnocchi with Ratatouille Sauce

Categories

Archives

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress