Against the grain

With her soft Scottish accent and passion for food and the Fleurieu Peninsula, Jacqui Good is impossible not to like. When I ask her to tell me about her business, Jacqui starts laughing: ‘It really sounds like a joke,’ she says. ‘Why did the Scotswoman move to Australia and produce an Egyptian street-food, which is exported to the Middle East?’ But Thistle Be Good is a very serious enterprise;