Deli has grown, Degraves Street has opened, Made by Smith is beginning to supply chefs with high-quality plant-based products, and deliveries are heading interstate. But what I loved about this conversation is that Shannon doesn’t smooth over any of it. She talks openly about how close the business came to falling over, the brutal maths of hospitality, and the challenge that has kept her in plant-based cooking for 20 years: making food people want to eat, not because it is vegan, but because it is good.