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Native Australia Tea Blending

  • WOTSO Workspace 217-219 Flinders Street Adelaide, SA, 5000 Australia (map)

Whether it’s Strawberry Gum wild harvested from the rainforests of Northern New South Wales, hand milled and perfectly blended with sweet elderflower, Lemon Myrtle wild harvested from the Flinders Ranges and blended with Davidson Plum or Finger Limes from Byron Bay blended with local South Australian River Mint, Warndu's range of Brew Bags are hand filled to ensure a perfect balance of native flavours that make the most refreshing cup of tea. 

Join Rebecca Sullivan in this hands-on native tea blending class to learn all about native ingredients, how the different flavours can best be blended together, as well as their significant health benefits. You will walk away with great knowledge about Australian native foods, as well as your own blends of tea to enjoy at home!

- Information on each of the ingredients you are blending
- Warndu Brew Bags to try
- Your own tea blend to take home with you

Rebecca Sullivan is an eco-agronomist, activist, food writer, urban farmer, entrepreneur and home cook. She is passionate about heritage, preserving traditions, and passing on a wealth of 'granny skills' to future generations.

Rebecca has worked with some of the world’s best food producers, academics, activists, and chefs. Rebecca has worked on many a projects any food lover would envy, from launching the Real Food Festival in London to working on Slow Food Nation in San Francisco, farming coffee in Uganda to teaching scientists in the Maldives for the United Nations. Rebecca completed her Masters in International Rural Development and Sustainable Agriculture at the Royal Agricultural College in Gloucestershire, UK during which she focused on food security and a sustainable food future. Rebecca’s obsession with food began in Italy, so it followed course that she would become interested in the Slow Food Movement in which she spent years working with them in the UK organising events, campaigns and of course eating.

After a decade working overseas, she has re-settled back in Australia and has launched The Granny Skills Movement in Australia – a community-supported movement inspiring women to be more in touch with the land and old crafts, such as how to be a butcher, a baker or a candlestick maker. Protecting the skills, heritage and traditions of our elders. As well as consulting to organisations, running events, catering, education and strategy work in and around the food, environment and lifestyle sectors and sustainability. 

More recently, she launched Warndu, with her Aboriginal partner Damien. Warndu means 'Good' in Damien's language. Warndu is a 60,000 year old legacy to Australia's native plants, nuts, seeds and proteins. They produce a range of products that champion our Australian Native foods. Warndu means 'Good' in the Adnyamathanha language. Warndu wants you to feel good...Good knowing that their products are nutritious: Good knowing that Warndu contributes to the local community: Good knowing that the products you buy protect our precious soils. 

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Tickets to this class are $40.00 per person and can be purchase online via:

Later Event: 3 June
Warndu Broth Pop Up