So after the two women met while doing a cookery course at Otago Polytechnic, they decided to go into business.
Setting up The Inspired Pantry was a far cry from what they had been doing before the course.
Originally from Queenstown, Miss Campbell raced downhill mountain bikes for many years, competing both nationally and internationally.
She represented New Zealand at the world championships in Rotorua in 2006 and was placed 20th.
After studying at the University of Otago, Miss Macfarlane trained as a vascular sonographer at Otago Vascular Diagnostics.
After 10 years working fulltime, she decided it was time to make her foodie dreams a reality and study professional cookery.
While Miss Campbell always knew she wanted a food-related business, she did not know necessarily what it would be.
Before setting up The Inspired Pantry, the two women travelled overseas together for seven weeks to see how they got on "in close confines".
The trip was a success and they have now been in business for almost two years, working from premises in Balmacewen Rd.
The business had "just gone from strength to strength" and they were grateful for the support of Dunedin residents.
They started with two arms to the business - home deliveries and catering - with the idea of concentrating on whichever one was more successful.
While there was a "real gap" for ready-made meals delivered to people's homes, Dunedin was not ready for it and the catering side took over within the first three months.
Their business was now mostly corporate catering and a small amount of private catering.
Their point of difference was they made everything themselves, from breads to baking. "We pride ourselves on making things from scratch," Miss Campbell said.
They enjoyed trying different flavours and new recipes and "challenging Dunedin" and creating a twist with their food.
Along with more traditional fare, there was the likes of chickpea cardamom shortbread and chocolate parsnip cake.
The eternally popular staple, the sausage roll, was given a twist to create a lamb, harissa, currant and almond version.
While the business had been a huge learning curve, Miss Campbell liked to be challenged and "there's no better way to learn than throwing yourself in the deep end".
The biggest challenge was achieving a balance "and leaving work at work".
Preparation was crucial and they always had to be days ahead with their planning, although there were always a lot of last-minute orders. Next week they will be catering for 400 people at a function.
The business also employed another full-time employee, Denise Deans, who completed the polytechnic cookery course last year after years working in retail, and casual staff when required.
A major change was imminent, as Miss Campbell and her partner Tim Mackersy, a fellow mountain biker, were expecting their first child.
But there was a lot of flexibility within the business.
"When we started, we said we would have a life as well as a business, which a lot of people snickered at, but it was important.
"If I have to bring the pram in here, then I will," she said.
