top of page

You'll love My Blue Tea

Firing Up an Appetite!

Updated: Mar 30, 2022

Durian Bombe Alaska - the King of Fruits is on Fire!

The durian is still an intriguing, mystical fruit to many Caucasians or Australians. It is not something they have on their palate yet. Now it is possible to discover and taste durian with My Blue Tea's Intense Durian Powder.

With this, you can create Durian Latte, Durian Ice Cream, Durian Frappe, Durian Smoothies, Durian Cakes, Durian Desserts or maybe even a Spicy Durian Sambal! The list is as long as your creativity goes! If you do not yet know about the benefits of eating Durian, read our blog here and it would have you wanting this amazing fruit in your kitchen.

As a royal treat, today we have Chef Gunawan whet our appetite with his Durian Bombe Alaska. We are so thrilled he has generously shared with us his recipe! This is a really fun one, read on and you will see why!

This recipe is a beautiful marriage between the King of Fruits and our iconic Pandan. In meringue it becomes a flavoured Bombe! Get your torch ready for this one.

Durian Bombe Alaska


Durian Semi Freddo

25g Durian Powder 450g cream 200g condensed milk 1/4 tsp salt

In stand mixer, whisk the cream, durian powder and condensed milk until still peak. Set it in half sphere mould and freeze.


Pandan Meringue

100g egg white 200g castor sugar 10g Pandan Powder *optional - A drop of green colouring


* Whisk egg white and castor sugar until stiff peak and mix in pandan powder and green colouring. Pipe to the semi freddo.

Alcohol to light * Use 100ml Grand Marnier or Cointreau.

Here is the fun part - torching the Durian Bombe Alaska! Chef Gunawan teaching students the technique. *Caution advised - adults only or under supervision

Only the best ingredients for Chef Gunawan for the Dragon Fruit Madeleines and plenty more yummy desserts. Chef Gunawan maybe doing another Master Class on 8th July, 2021 in Adelaide. Get in touch with Chef for information on the Culinary school or follow us on Instagram for updates.

Gunawan has been working in many top restaurants in Adelaide e.g. Andre’s Cucina & Polenta Bar, Hill of Grace, Jolley Boathouse, Mayfair. He is a pastry chef instructor locally and Internationally and he also provides consulting for restaurants on desserts.

Gunawan loves challenges and competition! It started in 2013 when he was still a student in le Cordon Bleu Adelaide, and he took part in the Dilmah Real High Tea competition with other head chefs and pastry chefs from the Hilton and Crown Plaza. Being the only student in the competition did not scare him. He faced the competition with confidence and he stole the hearts (and stomachs) of the judges with his unique flavoured macarons - Tom Yum macaron paired with Dilmah Green Tea. It won him a bronze medal.

He also challenged himself to an international competition - Savour Patissier of the Year 2016. He won the People´s Choice award, Tart Category and he was featured on the Savour Patissier of the Year 2016 recipe book’s front cover for his Incredible Terrarium Tart.

He is currently Sweet Responsible Ambassador for Lakanto Australia, Chocolate Ambassador for Nestle Professional Australia and also Chef Instructor at Scoffed Cooking School. He is always ready to share his skills and knowledge through his teachings. Despite his busy schedule, he still committed himself to the industry by joining the Australian Culinary Federation. He become one of the accredited chef judges in South Australia Region at a young age.

Check out some of Chef Gunawan´s quirky and yummy macarons below. Can you imagine being able to create Indomei Mee Goreng macarons? Tasting is believing!

From left: Doritos Macarons, Fried Chicken Macarons and Indomie Mie Goreng Macarons

If this is getting your tastebuds all bubbly and excited and makes you want to train with Chef Gunawan, do let us know or link up with Chef Gunawan on his instagram -

Bamboo | Silica | Healthy
Bamboo Tea Infusion - Bamboo contains 70% silica

Enjoy DURIAN BOMBE ALASKA with some Bamboo Tea infusion

Tea & Cake always make a happy couple. Why not have some of My Blue Tea´s Bamboo Tea infusion to clean up the palate after savouring the beautiful Durian Bombe Alaska? We recommend complementing it with our deliciously refreshing Bamboo Tea!

This is another great plant-based superfood brought to you by My Blue Tea. Bamboo Tea is refreshing and blooms fragrantly with each sip, plus you get the added health benefits from the Pandanus leaves and Calamansi peel.

This tea contains silica which boosts hair and skin quality. It is a carrier of oxygen and hence transports oxygen and nutrients more effectively into your skin cells.

  • It promotes healthy hair and nail growth.

  • It plays an important role in healthy bone density.

  • It is a building block of collagen — a protein our body uses to rejuvenate skin and joints.

Drink at least one cup every day to notice a difference in your hair and nails or 2-3 cups for maximum results. It will take about 2-3 weeks to start noticing a difference in your nails, and at least a month or so in your hair. So be sure to stick with this daily habit for 30-60 days in order to see how it works for you. That would not be too difficult considering how delicious this drink is! It is quite a treat! We have a 30-day and 45-day pack for your convenience so you will never miss a single day of bamboo goodness!

My Blue Tea loves sharing beautiful foods that are full of goodness and benefits. Thank you to Chef Gunawan for sharing this lovely recipe! Tell us how your Durian Bombe Alaska goes and get creative with our Durian Powder!


Sep 22, 2023

By using the services of Australian Essay Writing Service, I have discovered a reliable partner in my academic life. The service's experts created high-quality essays for me that fully met my requirements and deadlines, which is why I chose They helped me master academic writing skills and cope with a heavy workload at university. Thanks to this service, I was able to improve my academic achievements and achieve success in my studies.


Sep 22, 2023

At my culinary school, I was given an unusual assignment - to write an essay. At first it seemed strange, but then I realized that this was a great opportunity to share my thoughts and knowledge about cooking. I researched the history of cooking, cooking techniques, and even the influence of cultural aspects on the kitchen. The assignment allowed me to gain a deeper understanding of my profession and develop writing skills that may be useful in the future.


My Blue Tea
My Blue Tea
Jun 01, 2021

Love it

bottom of page