A light, bright and regal Ceylon tea with a delicate and well defined character that is synonymous with the finest high elevation teas. The golden orange liquor offers a cleansing and refreshing taste, with hints of fruit and herbs in its finish.
Paul Brown – Paul Brown grew up in Tasmania and started his cooking career with a small hotel group. He moved to Sydney to finish his apprenticeship under Chef Andre Blake working for Melbourne’s famous restaurateurs, the Staleys. Paul went on to start his own restaurant on the northern beaches of Sydney called Café for obscure Avalon painters. Paul was the Executive Chef of the Award winning Thredbo restaurant in the New South Wales before becoming the Executive Chef of Mantra Hotels.
