Meet Our Makers: Georgina Terrana, Founder of ROHO

Ice cream = happiness… except if you’re lactose intolerant or vegan. ROHO started as Founder Georgina Terrana’s dream to bring scoops and smiles to all those who don’t do normie ice cream, for ethical or nutritional reasons.

Nestled by the seaside in Perth, ROHO’s ludicrously yummy DF, GF and all-natural desserts – ice cream cones, sandwiches, cakes! – gained a cult following (then called Roho Bure), and the rest is gluttony history. Indulgent, playful and a little bit boujee, this heavenly “alternative” just might put cows out of a job.

C&C: Hi Georgina! Can you tell us a bit about the early days of ROHO? Where did the idea come from and how did the business get started?

Georgina: Roho was created from a desire to redefine what plant-based dessert could be. Coming from the UK, where the climate is cold for most of the year, there’s a strong cultural emphasis on comforting, and cosy dessert. When I transitioned to a dairy and gluten-free diet I set out to create a dessert experience that offered this same level of indulgence using premium wholefoods ingredients. Roho started with beachside scoop shops in Perth, and the response from customers has shaped our evolution into a brand centred on elevated, playful, boujee plant-based treats made with real ingredients and zero compromise on taste.

C&C: ROHO’s ice cream is plant based and exists within a growing non-dairy ice cream market - can you tell us more about why it’s important to you that ROHO is plant based?

Georgina: There’s a very real and rapidly growing demand for desserts that are both inclusive and aligned with how people want to feel. More people than ever are becoming aware of the impact that certain foods — especially gluten and dairy — can have on inflammation, gut health, skin, energy levels and overall well being. At the same time, allergies and intolerances are increasing, which means consumers, families and venues are actively seeking options that feel safe and accessible for everyone.

On a personal level, transitioning to a dairy-free and gluten-free diet made me realise how limited the options were. Most alternatives didn’t deliver on the indulgence and nostalgia that dessert should offer. That gap in the market directly aligned with my own interest in minimising inflammatory foods while still being able to enjoy something beautiful and satisfying.

Creating a high-quality alternative ice cream that is gluten-free, dairy-free and made with wholefoods allows more people to enjoy dessert without compromise. It’s not just about catering to dietaries — it’s about supporting a more conscious way of eating, reducing inflammation, and providing options that both taste good and feel good. The market is moving in that direction, and Roho exists to meet that demand with products that elevate the experience rather than dilute it.

C&C:  What has the process of getting ROHO ‘on the shelf’ and into retailers been like?

Georgina: This has been one of the most challenging — yet ultimately rewarding — parts of the journey, and I can’t say the evolution is complete just yet. ROHO was born in an ice cream shop environment, so transitioning to a retail shelf quickly revealed just how many nuances there are to consider. From retailer margins and shelf appeal in an impulse setting, to packaging durability, messaging, and how the product withstands transport — every detail matters.

It becomes an ongoing process of refining, testing, and adapting. But when those adjustments flow through to a beautifully presented product that maintains its quality and performs strongly at retail, it makes the complexity worthwhile.

What makes it even more rewarding now is hearing directly from customers. Without the store, I no longer experience the instant gratification of seeing happy customers in person — something that, in many ways, forms your why as a business. So it truly means the world when customers take the time to share their experiences via email or social media. Those messages are a powerful reminder that ROHO is creating moments of joy far beyond the four walls where it began.

C&C:  In that process of getting the products ‘on the shelf’ and going through that evolution, how did you end up working with a distributor and why did you choose to work with Cartel & Co?

Georgina: I began working with a local distributor in 2022 because I simply didn’t have the logistical infrastructure to support our growth. During COVID, that growth was largely limited to WA, despite receiving almost daily requests from interstate customers wanting to stock the brand. As soon as borders reopened, I was determined to see ROHO flourish beyond our home state.

With Australia’s vast geography, it’s impossible for a small team to be across every state and understand each market’s nuances. Rather than trying to do everything ourselves, I wanted to partner with a distributor who could act as a true extension of the ROHO team — with the same enthusiasm, care, and hustle.

Cartel & Co stood out immediately. Their curated gourmet range and established relationships with premium retailers made them a natural fit for the ROHO brand. The alignment wasn’t just commercial — it was values-driven. They understand the importance of quality, storytelling, and positioning, which has been instrumental in ensuring ROHO shows up on shelves in the way it was intended.

C&C:  If I was brand new to the ROHO world, which product would you recommend that I try first?

Georgina: That’s always a hard question, but many of our flavours are rooted in nostalgia and personal memory. A couple of classic English confectioneries from my childhood have strongly influenced my creations — the Charcoal Chocolate Orange was inspired by Terry’s Chocolate Orange, and River Mint Choc Chip nods to After Eights. And of course, the Sicilian in me has a very soft spot for our Tiramisu, which brings a more traditional, indulgent flavour profile to the range.

If you’re new to ROHO, any of these flavours offer a beautiful introduction to what we do — familiar, comforting tastes reimagined in a plant-based, premium format.

C&C:  What do you envision for the future of ROHO as a brand?

Georgina: I have a plethora of product ideas I’m excited to roll out, but it’s been important to first perfect the scaling of our current range before diversifying. Building strong foundations — from production to distribution — ensures that when we do expand, we can do so without compromising quality or brand integrity.

In time, I would love to see a full-circle moment with physical ROHO ice cream stores again. The direct connection with customers was incredibly valuable — not only for the joy it brought, but for the authentic feedback we gathered when trialling new flavours and product concepts. That real-time dialogue helped shape the brand in its earliest days, and it’s something I’d love to reconnect with as ROHO continues to grow.

—