Bianca Monley was 21, had little more than $100, a tiny Bondi apartment and an instinct that healthy food could be more exciting than what was available at the time. She quit her waitress job and started cooking meals for 10 friends from the gym in her area. There was no big business plan, no investors, just a kitchen, a handful of customers and the desire to see where the idea might lead. That little experiment was now a $5 million business and a 100-acre farm years later. Scroll down for details.
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