The tea blender at Scullery Made Tea

A Balanced Blend

Dividing her time between freelance food writing and styling in Sydney and the restaurant she co-owns in Bangkok, Cherie Hausler made a ‘tea change’ to include the Barossa Valley when she decided the only way to balance her food-filled life was to add an organic veggie patch and some chooks into the mix.

Juggling the renovation of a 160 year old bluestone farm house in the Barossa, amongst designing menus, regular contributions to various food and lifestyle magazine and the odd TV show, has given Cherie the perfect fresh air and open country base to grow and collect seasonal fruits and herbs to hand blend for her tea range. Dedicated to the experience of good food in its entirety, Cherie believes there are very few things in life that can’t be helped by a proper cup of tea…