Meet a Maker is a series the Mudgee Guardian have created in conjunction with Mudgee Fine Foods to tell the story of how your local businesses began.
Is there a local business you would like to see featured as part of the Meet a Maker series? Send us an email.
In the beginning, holding a stall at the Mudgee markets was just a way for two chefs to spend some quality time together.
Seven years later, Marc Everson and Kate Cunningham's side hustle - Nackers, formerly Marc's BBQ - survived the birth oftwo children, led to the production of a line of condiments and amassed a following.
"We mainly started it as a way for myself and Kate to spend some time together because we both work full time. It was something we could do together while still making a bit of money," Mr Everson said.
"We started off with no kids when we began the BBQ and we've had two since, Logan (4) and Daisy (2). They love to cook too and help out with the markets and labelling our products. Logan loves to get the BBQ tongs and flip the bacon and eggs.
"We give them the change from the markets so when they get older they have a bit of money."
After being questioned on multiple occasions where they buy their home-made relish, the couple sort about rebranding to Nackers as a means of introducing a line of products.
"We were Marc's BBQ for a long time until we rebranded. Nackers is the nickname my father-in-law gave me," Mr Everson said.
"It was basically a way we could start jarring up our relishes because everyone would ask where we would buy them. We make everything ourselves aside from the bread rolls, we try to get everything locally.
"We've had really good responses over the last seven to eight years of the tomato and beetroot relish which is what we use at the markets so we now sell them.
I've got 14 years worth of recipes that we go through and if it works, we use it at the markets for a few months and if not, we change.Marc Everson
"We've got relishes in S&S Meats, Mainly Mudgee, Mudgee Corner Store, Kelly's Irish Pub's wine shop, and also at Batemans Bay. They will also be available in Bermagui in December."
November 7 was the first Mudgee Makers' Market the duo traded under their new name and although a change of banner, they were still as popular as ever.
"The markets are always busy for us, we average between 150 to 250 rolls at a normal market," Mr Everson said.
"We do in-house trades with other stallholders, we swap a product for a product. For instance, we'll swap breakfast and lunch with the coffee people for coffee for the day.
"With Dave's Delights, I'll swap him a burger for some of his Worcestershire sauce or some of his marinades so everyone can get a taste of the products."
READ MORE MEET A MAKER/FOLLOW THE FARMER STORIES:
- From a gift to business inspo, how a succulent transformed Nicole's life
- Aril Estate products a glimpse back in time
- Why swapping the 9 to 5 for By Jove Creative gives Chantelle "purpose"
- Art By Lisa captivates all with mesmerizing works
- Why The Baking Bird was everything Sharon Beard needed
- Linda and Bruce Wilson tell how Linda's Chilli Relish came about
- The story of how Feirmlee Naturals came to be
"In an ideal world" Kate and Marc would expand their Nackers line of condiments, but in an effort to maintain quality, new items will be introduced once trialed.
"Moving forward, we would love to focus on the Nackers brand and get the name into a few more shops," Mr Everson.
"I've got dozens of really good recipes that I've collected that we want to start introducing but one at a time.
"We don't want to flood the market with a B grade product, we would rather get it right rather than rushing."
To get in touch with the couple about Nackers for products or catering, contact them on 0402 292 244 or via Nackers Mudgee on Facebook.
"Thank you to everyone in the local community for the support over the years, we hope to see you at the next markets," Mr Everson said.
"Thank you goes out to Cactus Signs Mudgee for helping with our banner and labels, and to Cudgegong Honey because we use their product in the chilli sauce.
"If there are any local fresh veggie growers who would like us to use their product, we're more than happy to have a look. We're trying to do everything as locally as we can."
Our journalists work hard to provide local, up-to-date news to the community. This is how you can continue to access our trusted content: