Speaker Profile

Cherie Hausler - food writer, food stylist, product and recipe developer, tea blender, restaurateur, presenter and cookbook author.

Cherie’s well established Barossa based food background; as a food stylist and writer, tea blender, recipe developer and co-owner of Eat Me restaurant in Bangkok, explains her enthusiasm for good food and her passion for sharing the unique stories each producer has to tell.

While Sydney may have been the place Cherie gained experience on-air with 8 years in the TV industry, along with food writing for various magazines, including her own regular vegetarian column in Delicious magazine; the Barossa was the place that she was really put through her paces creating her own range of vegan products for the local Farmer’s Market, pop-up events she devised and ran and her own plant-based retail store in an old fire station. Cherie also spent 13 years consulting to Maggie Beer; writing, food styling and brand developing.

More recently she created her own start-up, “All The Things”, pioneering artisan, vegan, white mould cheeses, amongst a range of 20 products developed for independent retail channels, food service and national supermarkets. The common thread is always good food. All of this hands-on experience has provided her with a broad spectrum knowledge of food focused marketing and communications strategy; traversing the pendulum swing from a farmer’s market stall all the way through to national distribution in Coles and Woolworths.

All The Things TV was born from joining all the dots in Cherie’s life thus far; to share the possibilities of sustainability and community based focus resulting in a particularly delicious way of life. Series 1 of All The Things TV is currently on SBS Food and SBS On Demand, and Series 2 aired on 7Plus nationally.

The latest project to take Cherie’s creative fancy is her new cookbook, A Plant-based Farmhouse, published by Murdoch Books. Wherever she’s lived around the world, Cherie Hausler’s instinct has been to host ‘country gatherings’ - bringing people together to share good food and good times. That passion grew when she returned home to the Barossa Valley to settle in an unrenovated 150 year old stone farmhouse on Koonunga Hill.

It’s there that she tends a rambling edible garden, forages for wild olives, turns apples into cider vinegar, makes kombucha, bakes, blends (and drinks!) tea, tends to her animals and nurtures community connection through plantbased food. At a local horticultural meeting, Cherie was reminded how easy it can be to find familiar food territory with others: “Oh we all eat plants dear - nothing new in that,” one member quipped.

A Plant-based Farmhouse celebrates exactly that timelessness, with more than 80 whole food, dairy and sometimes gluten free recipes based on traditional plant-based country foods and cooking methods, along with veg-centric riffs on familiar homestead favourites. Whether it’s inspiration for hearty salads, roasts and brunches, magnificent cakes and tarts, or go-to staples, there’s so much deliciousness within these pages.
Plant-based or otherwise, no one need miss out.

Quote from Maggie Beer’s foreword…
“I’m thrilled Cherie has channelled her combined talents into writing this beautiful book and sharing her table with you all. Her recipes are bursting with flavour and creativity and are an important part of the food I love to eat. I hope you enjoy it as much as I do.