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It's not too often you associate jockeys with a sweet tooth.

Neil Kearney catches up with Rémi Tremsal, our full-time jockey and part-time salted caramel chef

C: Tell us about how you juggle both being a Jockey and a Caramel maker?

Rémi: My work in the kitchen starts at 9am but that’s not the beginning of my day. As a jockey I wake up at 3am to be at the Mornington racecourse at 4am for trackwork. On a typical day, I am in the kitchen from 9am to 5pm cooking...

The caramels are on the track! Well, sort of! We're so proud that Moonee Valley will be serving our #Caramelicious this carnival; it’s the fourth year that Caramelicious is a sweet addition to The Cox Plate Ladies lunch Gift Bag.

We have it at heart to be part of the Spring Racing Carnival each year.

Before everything else, our caramel maker is over all a Jockey, working for 22 years now in the horse industry and still going, juggling the track work early mor...