In our village of Jamberoo, legends Kevin Richardson and Geoff Boxsell reshaped how Australians enjoy their morning toast. If you’ve ever spread a creamy, soft blend on your bread without tearing it to bits, you have these two—and their team—to thank.

Kevin started at Jamberoo Dairy Factory as a 15-year-old apprentice, soaking up knowledge from mentors like Ned Roach and Steve Dare. Alongside Geoff, the factory manager, Kevin became part of a team that didn’t just make dairy products—they made premium dairy products and redefined them. Geoff was the strategist, Kevin was the craftsman, but both are quick to credit their coworkers. “It was a team effort,” they say, remembering their multiskilled crew who stepped into any role needed to keep production running and innovation alive.

“And full credit to our farmers,” Kevin added. “You can only make premium products with premium milk, and our farmers’ milk quality was second to none.”

Photo from 1975 of Geoff Boxsell Manger of Jamberoo Dairy Factory from 1959-1984

Their story of spreadable “butter” began with a simple goal: make butter better. By culturing cream with cheese culture, they achieved a rich, new flavour profile. But the team didn’t stop there. After perfecting their cultured cream butter, they experimented with adding vegetable oils to create a product that stayed soft straight from the fridge. The result? A smooth, spreadable blend with the flavour of butter and the ease of a spread.

Photo from 1975 of Kevin Richardson who was Head of the Laboratory and Chief Butter Maker at Jamberoo Dairy Factory where they formulated and made premium dairy products for Australian families   

They affectionately dubbed it “Stuff,” knowing they couldn’t legally call it butter. But “Stuff” was an immediate hit, and the team was determined to get it on store shelves. Then came the warning: the Department of Agriculture threatened to deregister Jamberoo Dairy’s butter licence if they continued production.

Despite the pressure, Kevin, Geoff, and the whole team didn’t back down. They kept refining “Stuff” and eventually due to consumer pressure it finally gained approval, though it had to be labelled “spreadable”

Today, every tub of “spreadable” owes a debt to the innovation and resilience of Kevin, Geoff, and the Jamberoo team. Their work—and their teamwork—changed the industry, bringing a small village invention to breakfast tables across Australia, one smooth spread of “Stuff” at a time.