If you’ve ever wandered through Rusty’s Markets on a steamy Cairns morning, chances are you’ve passed a neon-tinted stall that hums with conversation and the occasional delighted gasp of a first-time taster. This is the home of Scoo Brew Kombucha and its founder, Amanda Hargrave—an iconic local businesswoman whose blend of authenticity, regional commitment, and gut health evangelism has turned a humble fermented tea into one of Far North Queensland’s most influential small-batch success stories. Amanda never set out to become a beverage maker. After beating breast cancer in 2009–10 and later learning she carried the BRCA gene — putting her at higher risk of other cancers — she felt a strong pull to focus on long-term health. In 2016, she began exploring natural ways to support her well-being and discovered the ancient practice of fermentation. By January 2017, she was brewing her first batch of kombucha, planting the seed for a journey that would change her life.
What started as a personal experiment quickly grew into a local favourite, and by the end of that year she was producing 50 litres a week, sharing it with friends, family, and the wider Cairns community through Rusty’s Markets. Today, Scoo Brew is available in over 200 stockists across North Queensland, including cafes, grocers, and health food stores. But while its reach has grown, the ethos behind it remains deeply personal and proudly local.
“If I can’t get it from Cairns, then I’ll get it from the region; if not the region, then within Queensland. If not there, then within Australia. Beyond that? I just won’t get it,” Amanda says, a mantra that underpins her entire operation. That philosophy of regional integrity isn’t just about provenance—it’s about principle. Scoo Brew’s kombucha is made without artificial sweeteners, preservatives, or stevia. Each brew is handcrafted, flavoured with real fruit and vegetables—carrot and turmeric, lemon and ginger, beetroot and apple—and fermented in small batches to preserve its live cultures, probiotics, and organic acids. It’s kombucha the way nature intended: fresh, effervescent, and vibrantly alive. Amanda’s kombucha bar at Rusty’s has become something of a local institution—a kombucha taproom meets community classroom. She encourages sampling, chats with regulars about fermentation and flavour profiles, and gently demystifies gut health for the kombucha-curious. “It’s a bit like wine or craft beer,” she explains. “Every batch has its own character. I like when people mix flavours—lemon and ginger with apple beetroot is a crowd favourite.” But Amanda’s influence goes far beyond what’s bottled. She is a torchbearer for food literacy and what she calls “practical health”—understanding what’s in your food, where it comes from, and how it can support your wellbeing. For her, kombucha is both a passion and a platform. “I used to pop into a pharmacy for a supplement without thinking twice. Now I ask: could I get this from real food instead?”
She is also a standout example of FNQ business grit—learning as she goes, mastering every facet of production, marketing, distribution, and education. From navigating rising freight and ingredient costs to offering bottle refills and pursuing low-waste practices, Amanda remains fiercely committed to sustainability without compromising on quality. Her kombucha isn’t designed for mass-market homogeny—and that’s the point. She’s turned down overseas deals that would have required altering her recipe to extend shelf life. “That’s not what I started this for,” she says. “Scoo Brew is real, and it stays real.” In a region often defined by agricultural export, Amanda’s choice to keep her footprint close to home is both strategic and philosophical. It’s about investing in the circular economy, supporting local farmers, and creating a product that feels as fresh and alive as the place it’s made.
As a business leader, Amanda is more than just the face of Scoo Brew—she’s a regional icon. Her journey from breast cancer survivor to kombucha pioneer is emblematic of the resilience and innovation that define FNQ’s food scene. She’s admired not only for what she makes, but for how she leads—with transparency, humour, and an unwavering belief in better. “I’m 52 this year. I still camp, I still enjoy life, and I still drink beer,” she laughs. “But I also know that small changes matter. And if Scoo Brew helps someone feel a little better—physically or mentally—then I’ve done my job.” In the fizz and ferment of Scoo Brew lies more than a beverage. It’s a philosophy, a way of life, and a Cairns success story that continues to inspire. Like all the best brews, it just gets better with time.
Scoo Brew Kombucha Bar,
Rusty’s Markets, Cairns
0422 225 936
More Info
Kombucha Queen: Amanda Hargrave and the Iconic Rise of Scoo Brew
