Entrepreneur Marcus Child sold his Surry Hills bar ‘The Lounge’ in 2006 to journey overland by motorbike from Germany to South-East Asia - seeking exotic spices, traditional recipes and ancient cultures to inspire his next venture. He returned to Australia and launched ChaiMe in 2009 using techniques discovered on his travels. Thirteen years on, ChaiMe has sold 10 million servings in Australia, Malaysia, and the Emirates. Their range has grown to over 20 products and sells to approximately 450,000 consumers monthly. ​For his latest venture, Sammy Piquant, Marcus brings an ethos of using only the finest natural and organic whole spices and botanicals from suppliers spanning Bali, Sri Lanka, India and South America he’s personally met and cultivated relationships with. He applies traditional techniques developed over centuries, picked up from his travels that he’s remasteredi n Australia. As a non-drinker, for Marcus it’s a personal mission to elevate the no-lo category with his liquid alchemy: creating characterful, layered drinks to be savoured and enjoyed.