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What to cook to keep your food cost down? Spinach, time to plan to grow some in Spring. Winter has just begun, but spring is waiting in the wings. When it arrives, our farm garden will be bursting with veggies — including Malabar spinach. Start planning your spring planting now, to cook this delicious and healthy Malabar Spinach Dhal. This is a continuation of our first blog, "What to cook to keep your food cost down ?" With interest rates and inflation still rising, we may need to look at perennial foods — plants you can grow at home that come back again and again. Malabar Spinach is particularly richer in calcium than regular spinach, making it excellent for bone health. It also holds up better when cooked — as it "cream" into a tiny smooth pile! Regular Spinach is richer in vitamin K and vitamin C, but contains oxalates that can block calcium absorption. Malabar spinach has lower oxalates, so your body actually absorbs more of its calcium. We previously suggested growing several spinach varieties — and here's Red Malabar spinach in all its glory. We've harvested some seeds for friends looking to start their own garden and teach their children about food and nature. While our go-to method is cooking this spinach in soups with salted or century eggs, today we're excited to share a different approach: Malabar Spinach Dhal using our Meat Curry Base. Warm, comforting, and perfect for winter or anytime. Malabar Spinach Dhal Malabar spinach dhal is a traditional Indian dish that’s a bit spicy, healthy, and oh-so-delicious. It's made with various pulse crops paired with spinach and spices. This dish is like a bowl of warm, creamy goodness that’ll make your mouth water. The best part? It’s a breeze to make and is ready in a flash! Malabar Spinach Dhal Ingredients 1 Cup Malabar Spinach - Fine cut 1/2 Cup Onion - Fine cut 1 Tablespoon Ginger - Fresh, grated 1/2 Teaspoon Tamarind - Paste 1/2 Teaspoon Turmeric Powder 1/2 Teaspoon Sea Salt - Or to taste 1 Tablespoon Rice Bran Oil 1/4 Cup Cilantro - Fine cut Tempering 6 Leaves Curry Leaves 3-4 tspn @my.blue.tea Meat Curry base 1 Teaspoon Urad Dal 1 Teaspoon Mustard Seeds 1 Teaspoon Cumin Seeds Lentils 1/2 Cup Toor Dal (pressure cook to soften or soak overnight) 1 Cup Filtered water Growing Malabar Spinach Let us walk you through our farm. On the left, you'll spot the lovely Malabar flowers — these will soon transform into dark, tiny seeds. And the final photo? That's our vibrant Green Malabar spinach, growing wild and wonderful. Grow only from Spring. Malabar Spinach Dhal Instructions (1) Pressure cook lentils in Instant Pot (IP) using the pot-in-pot method: Add 3/4th cup of water to the IP container and set the dish containing washed toor dal, with about an inch of water covering the lentils. Cook at high pressure for 25 minutes and allow for natural release. Set aside when done. (2) Thereafter, heat oil in a pan on a stove top. Add tempering ingredients (curry leaves, cumin and mustard seeds, urad dal, red and green chili peppers) and let mustard seeds pop. Now add onion and ginger and sauté till onions are slightly brown. Add turmeric powder, salt, mix well. (3) Add Malabar spinach and sauté for 2-3 minutes. (4) Add pressure cooked dal, tamarind paste, mix well and cook for a minute. Garnish with fresh cilantro. (5) Mix well and transfer to serving container. Great with hot roti or steamed rice and ghee. 🥬 Best Winter Veggies to Replace Malabar Spinach in Dhal 🍛 Best Substitution for Your Dhal Recipe For the closest match to Malabar spinach: Use English spinach or silverbeet. For a heartier, winter-friendly version: Use kale or mustard greens. For convenience: Use frozen spinach — just squeeze out excess water first. 📋 Quick Comparison Table Veggie Texture Flavour Cook Time Winter Availability Malabar Spinach (original) Slightly firm Mild, earthy 3–5 min ❌ No (warm season) English Spinach Soft Mild, sweet 1–2 min ✅ Yes Silverbeet Hearty Earthy 3–5 min ✅ Yes Kale Robust Slightly bitter 5–8 min ✅ Yes Bok Choy Tender-crisp Mild, sweet 2–4 min ✅ Yes Mustard Greens Firm Peppery, bold 5–7 min ✅ Yes Frozen Spinach Soft Mild 1–2 min ✅ Always And there you have it — a comforting bowl of Malabar Spinach Dhal made with our Meat Curry Base. Whether you're using homegrown Malabar spinach from warmer months or swapping in winter-friendly greens like silverbeet or kale, this recipe is designed to warm you from the inside out. Serve it with steamed rice, crusty bread, or simply enjoy it on its own. However you eat it, we hope it brings a little spice, a little love, and a lot of comfort to your table. 🛒 Ready to make this dhal? Shop our Meat Curry Base [here] — plus explore our full range of Spice Pantry blends before they're discontinued. 📧 Love this recipe? Subscribe to our newsletter for more warming winter meals, gardening tips, recipes, and exclusive offers. 💬 Made this dish? Tag us on Instagram @mybluetea and share your creation. We'd love to see your bowl of comfort! Stay warm, stay well, and happy cooking. Sources: - https://www.pinterest.com.au/pin/583849539207069117/

The Laksa Johor You've Been Waiting For - Master Laksa Johor at Home Today, we're making Laksa Johor using our Meat Curry Base + Rendang Powder. Rich. Aromatic. Unforgettable. Someone needs to write a sonnet for the sensual, passionate laksa that so many adore. Oh Laksa, how do I love thee? Let me count the ways... we can savour you and best part is you can cook almost all the laksa using My Blue Tea - Super Spices. There was a heated Laksa argument in the Malaysian community comment - which Laksa is the best? The fight was between Laksa Johor vs Laksa Kedah - ie all due to the fact you enjoy Laksa Johor with spaghetti and not the usual yellow noodles/vermicelli or flat noodles. And also another heated argument between Penang Assam Laksa vs Sarawak Laksa - Sarawak Laksa wins! Was crowned Best Asian Food by Taste Atlas Voted the best Laksa or Best Food by Taste Atlas | SARAWAK LAKSA | Sarawak Laksa has just been crowned the Best Asian Food by TasteAtlas, the world's first interactive food map, with the score of 4.8 out of 5 stars. (Posted in Sept 2022) No wonder the late Anthony Bourdain called it “The Breakfast of the Gods”. Source: September 2022 - TasteAtlas website: https://www.tasteatlas.com/ There are about 11 to 13 different Laksas across Malaysia — each with its own unique flavour, history, and origin. (Fun fact: Sandakan was once known as the "Hong Kong of the 1960s," and Tuaran Laksa is a delicious newcomer.) Today, we're celebrating Laksa Johor — made by marrying our Meat Curry Base with Rendang Powder. Let's cook. Laksa Johor - photo courtesy of MasterChef Judge Malaysia, ChefJo Laksa Johor – Big Flavour, No Rules Ingredients (A) : *1 packet - @my.blue.tea Meat Curry base (50g) 1 packet - @my.blue.tea Rendang base (50g) 500 ml - Water 140 ml - Cooking oil 6 nos - Lemongrass (smashed) 1 litre - Water 1/2 tspn - @my.blue.tea Kaffir Lime Leaf powder (optional) 2 cubes - Anchovy stock 360 g - Canned tuna (mashed) 4 nos - Tamarind slice 80 g - Roasted desiccated coconut / Kerisik A Taste of Johor – Creamy Curry Broth, Spaghetti Swirls, Pure Magic Ingredients (B) : *150 g - @my.blue.tea - Spargo Coconut Milk powder *800 ml - Water *500 g - Spaghetti Garnish: *2 nos - Onion (thinly shredded) *1 no - Cucumber (thinly shredded) *200 g - Bean sprouts *5 nos - Kasturi/Calamansi lime (cut in half) *1 spoonful - @my.blue.tea Torch Ginger (rehydrate) (optional) *1 bunch - Kesum leaves/Vietnamese mint (thinly shredded) *200 g - Mint leaves (thinly shredded) Few quick facts most KL people miss: Johor laksa uses actual spaghetti, brought back by the Sultan from a trip to Italy in the early 1900s. Sarawak laksa has 36-40 spices in the paste and there's no coconut milk in Assam Laksa. Kelantan laksam is technically not a laksa despite the name. Sabah Tuaran laksa uses hand-rolled egg noodles, totally different texture from anything else on the list.Which one is your default? Tag your "laksa kaki" = Laksa friends!!. Fight starts email us at info@mybluetea.com.au Laksa Johor - photo by Chef Jo As usual we look for our inspiration and knowledge from ChefJo, Malaysia's Master Chef Juro - and here's what Chef wrote about Laksa Johor :- Laksa Johor is the southern state’s favourite dish and is served during festive occasions such as Hari Raya. Those out of the state would recognise it most as the laksa made with spaghetti noodles or egg noodles instead – even though most Malaysians only became familiar with dried pasta when spaghetti Bolognese became popular here in the 1980s. Making Laksa Johor is painstaking work as the spice mixture and seafood preparations are time consuming. They are particular about the ingredients used to make the laksa gravy. Most only use fish, but laksa Johor also has prawns, and dried prawns and fish. Only choice ingredients such as #ikanparang or #wolfherring , #ikankurau #threadfin, the freshest prawns and good quality dried seafood are used. Johorean cooks would also pay meticulous attention to the laksa garnishing and accompaniments. The garnishings for laksa Johor are cucumber, bean sprouts, long beans, daun kesum or polygonum and daun selasih or Thai basil, Chinese pickled radish chye poh. The cucumber has to be cut in a certain way. Its have to first peel it, cut it into shorter lengths and cut around it in a circular motion to get a long strip before cutting into julienne. The must-have condiments are sambal belacan and calamansi limes. Many Johoreans typically eat their #laksajohor with their fingers, rather than with fork and spoon. SELAMAT MENJAMU SELERA! ENJOY! ENJOY Laksa Johor – Where Malaysia Meets Italy (And It Works) Cooking Method 1. Boil spaghetti in water until cooked. Rinse with cold water. Strain dry and toss with cooking oil. Set aside. 2. Well mix ingredients (A) in a wok/pot, add lemongrass and cook under medium heat until fragrant and oil rises. 3. Add water and bring to boil. Add tuna into gravy and simmer for another 5 minutes. 4. Add anchovy stock, tamarind slices and roasted desiccated coconut (kerisik). Simmer for 10 minutes. 5. Lastly, add Ingredients B and bring to boil. Gravy is ready to serve. 6. Serve desired amount of spaghetti onto a bowl, pour over the gravy and top with garnishes. Serve while still hot. The goodies you require to create yummy various Malaysian laksa varieties :- From left to right: Malaysian Super Spice packs, dried Torch Ginger slices, Sarawak Laksa mix, Kaffir Lime Leaf powder, Butterfly Pea tea or powder, and Pandan Powder. Together, they're everything you need to create the most incredible varieties of Malaysian food & Laksa — right in your own kitchen. Tea pairing with Laksa Johor :- Blue Apple Magic Tea by Imelia One of our most beloved blends is Blue Apple Magic. When Grace Lim served it at a mini party, she said: 'Yesterday, our guests tried Blue Apple Magic tea. OMG! The tea is so fragrant! Yes, it's that good — much better than other commercial teas.' We try our best to keep you happy and healthy. Thank you, Grace — your kind words mean the world to us. About Amazing Grace, our Noodle Queen:- The above Johor Laksa is contributed by our Brand Ambassador and food lover, Grace, who is an International Tax Accountant, tax advisor, an enthusiastic educator and the mother of 3 lovely kids. Do follow @grazia.lim to be a part of her cooking adventures. You will be amazed what's in store!........./Yum! Yum! Yum! Laksa varieties & the new Laksa "Tuaran Laksa, Sabah" Malaysia is home to an incredible matrix of laksa varieties, with almost every state boasting its own unique spin on this iconic noodle dish. The name "laksa" itself is believed to originate from a Sanskrit word meaning "one hundred thousand," hinting at the massive number of ingredients and complex flavour profiles found in a single bowl. From north to south, east to west — every state serves up its own unique version, each with a distinct flavour, history, and origin story. There's creamy, herbaceous Nyonya Laksa from Melaka. Spicy, sour Asam Laksa from Penang. Sarawak Laksa with its bold, aromatic broth. And let's not forget Tuaran Laksa from Sabah — a lesser-known gem that deserves the spotlight. Speaking of Sabah — did you know Sandakan was once nicknamed the "little Hong Kong of the 1960s"? 🇭🇰✨ One country. Countless bowls. Endless stories. Which Laksa is your favourite?!!. Key Varieties of Malaysian Laksa Before diving into Sabah's specialty, it helps to map out the mainstream map of Malaysian laksas to see just how much they vary: Penang Asam Laksa: A vibrant, spicy-sour fish broth made with poached mackerel, tamarind (asam gelugur), lemongrass, torch ginger flower is MUST and chillies. It uses thick, translucent rice noodles and is garnished with fresh pineapple, cucumber, mint, and a thick dollop of sweet, pungent prawn paste (hae ko). Sarawak Laksa: Famously dubbed "the breakfast of gods" by Anthony Bourdain, this Bornean masterpiece features a broth made from a highly guarded paste of up to 36 spices, prawn shells, and a splash of coconut milk. It uses thin rice vermicelli topped with shredded chicken, prawns, omelette strips, and coriander. Laksa Johor: An unusual historical hybrid that uses western spaghetti noodles instead of rice noodles, supposedly introduced by a former Sultan who visited Italy. The broth is an ultra-thick, concentrated fish and spice paste that is traditionally eaten using bare hands. Laksam: Hailing from the northeastern coast (Kelantan and Terengganu), this dish features thick, flat rice-flour noodle rolls drowned in a pale, creamy, mildly sweet gravy made of boiled fish flesh and rich coconut milk. Nyonya / Laksa Lemak: Born from the Peranakan culture, this variant is the baseline for "curry laksa." It features a heavy coconut milk base infused with prawn stock and aromatic rempah (spice paste), served with tofu puffs, cockles, and Vietnamese mint (daun kesum).

Out of this world! Melt in your mouth. Great presentation...... Asian fusion isn't just a trend — it's a delicious revolution. And at the heart of it all? Malaysian curry. With its rich, aromatic blend of coconut milk, lemongrass, turmeric, and chillies, Malaysian curry is incredibly versatile. It doesn't have to stay in a bowl with rice. Oh no. This beautiful, fragrant curry sauce works its magic in so many ways — tossed through a quick stir-fry with crunchy vegetables and tender chicken, tucked into a flaky, golden pie for a comforting hand-held meal, or even sandwiched between two soft buns as a juicy, spicy burger patty glazed with curry aioli. From hawker stalls in Kuala Lumpur to modern Australian kitchens, Malaysian curry is proving that it belongs everywhere — and we're absolutely here for it. Try this Eastern Fusion curry with ingredients of your choice. Easy stir fry with Meat Curry base Eastern Fusion Curry – Where tradition gets a twist Ingredients (A) *50g @my.blue.tea Spice pantry Meat Curry base *300ml Water *70ml Cooking Oil *50g Butter * 1⁄2 Onion (finely chopped) *3 cloves Garlic (finely chopped) *800g Prawns (shell & devein Ingredients (B) *1⁄2 canned Pineapples. } *1⁄2 no Green Capsicum } *1⁄2 no Red Capsicum. } Cut into cubes *1⁄2 no Onion } *200ml Fresh Milk *100ml Double Cream *50g Cheddar cheese *6 small bowls - Buttered Rice (stir in butter to steaming hot rice) Eastern Fusion Curry - Spice, spice baby! Looking for the perfect way to keep warm this winter? We've got warming recipes galore — and an EOFY 2026 special you don't want to miss. Buy any 2 packs of our 50g Spice Pantry products and get 1 pack FREE. But here's the catch: these products will be discontinued once sold out. No restocks. No regrets. Shop now before they disappear. Eastern Fusion Curry – A world of flavour in every spoonful Cooking Method: Mix ingredients (A) well and stir fry with cooking oil until fragrant and oil rises on the top. Melt butter and stir fry with finely chopped onion and garlic. Stir in prawn and stir fry until prawn is quarterly cooked. Add coconut milk. Stir well and bring to boil over medium heat. Simmer; stir constantly until mixture dries. 4. Add ingredients (A), (B) and fresh milk. Bring to boil and finish with double cream and cheddar cheese. Stir well. 5. Ready to serve with buttered rice. Eastern Fusion Curry – Old roots. New boots. *Eastern Fusion just got a whole lot tastier. 🌏🔥 Grab our Spice Pantry packs and whip these up: From left - recipes available on website:- (1) Asian Fusion Burritos – Wrapped, spiced, and satisfying (2) Rendang Mantao Buns – Soft, pillowy, and packed with flavour (3) Baked Rendang Macaroni – Cheesy, spicy, and utterly comforting (4) Sata-yadas Asian Fusion Empanadas – Crispy pockets of fusion magic Tea pairing after spicy food: Harmony Apple tea - with Hawthorn berry, Mandarin peel and gojiberry After enjoying a bold, spicy meal — whether it's a fiery rendang, a fragrant laksa, or a curry-packed pie — it's wise to help your body return to balance. In Traditional Chinese Medicine (TCM), spicy foods are considered "hot" in nature, which can sometimes overheat the body, leading to symptoms like dryness, restlessness, or even heartburn. That's where a soothing cup of TCM-inspired tea comes in. Teas infused with cooling or neutral ingredients like apple, goji berry, mandarin peel and hawthorn work beautifully to harmonise your system — gently clearing excess heat while supporting digestion (stomach) and the Spleen. The natural sweetness of goji and apple helps moderate the fire of spices, while hawthorn is famously known in TCM for aiding the breakdown of rich, fatty, or heavy foods. So after your Eastern Fusion feast, brew a cup. It's not just delicious — it's the perfect yin-yang reset.

My Blue Tea Chef Profile features Brazilian born Rafaela Baia. owner of Yummy Raw Cakes who makes nutrient-packed cakes with nuts and My Blue Tea's superfoods that do not need cooking. MY BLUE TEA CHEF PROFILE Rafaela Baia Rafaela is so proud to be living in Australia, to become a part of Australian culture while also keeping her Brazilian roots - by bringing in her passion and dedication to rock-solid healthy food any respectable grandmother or mother would make for her family out of love. You eat and you nourish your body. You're not just eating to satisfy your hunger.¨ RAFAELA BAIA RAFAELA'S ENERGY BALLS RECIPE Rafaela Baia Owner and Chef, Yummy Raw Far from a Raw Deal Most people associate cakes and bakes with sugars, ovens and probably a few notches too high on the calorie scale. Rafaela Baia is set to change that mentality with her line of raw, yummy cakes. Veronica Lind from our marketing agency, Vermilion Pinstripes sits with Rafaela to understand this raw cake business. We could not believe it when we heard about her raw cakes. Can an unbaked cake even be called a cake? When we saw her beautiful creations we really just had to try them and find out more! We spent a lovely afternoon getting to know Rafaela over a big pot of blue tea (and more than a few slices of her raw pandan cake). Discovering it Raw, an interview with Rafaela Baia Mindful eating is my passion and also a part of my lifestyle. It is what gave birth to Yummy Raw . I love and appreciate good food and I believe there is a way to create healthy, raw, dairy-free, gluten-free, plant-based "happy foods" with no refined sugar. That is how I got started experimenting with recipes and sourcing for ingredients to create my beautiful raw cakes! I use wholesome, healthy, nutrient-packed ingredients such as cashew, almonds, dates to give my cakes sweetness, texture and body. For food to be qualified as "raw", it cannot be cooked over 40 degrees so the nutrients and vitamins do not get destroyed in a typical cooking process. I was cooking in numerous restaurants and those years of observing and experimenting really consolidated my passion in raw foods. I was working in a vegan restaurant when I got obsessed with how incredible plant-based food can be. Once I discovered this, there really was no turning back to cooking with or eating processed foods and chemical-based unhealthy products. "…they are dairy-free, gluten-free, no refined sugar but they taste amazing. You won't believe that there's no sugar in there, that's why I make them with a lot of pleasure. I'm very proud to sell something that is going to be nourished … you can get lots of nutrients and minerals because they don't break down when you cook them like a normal cake." - Rafaela Baia From Brazil to Australia Brazilian families love food and many of our family memories surround cooking. Sunday family lunches were the norm and cooking up a storm was something we looked forward to. Making food together was something that brought us close together. And in those days, our grandparents and parents were big on eating healthy and well, with authentic ingredients straight from the earth. We may not have had a word like ´ecological´ or ´organic´ then, but the food we ate were certainly as real as they could get. We were a generation lucky to have grown up eating real, healthy food. My family even had a food catering business, so I literally grew up in a food environment where cooking and organizing anything related to food was the norm. I guess I kind of got my career laid out for me from the very start! I moved to Port Macquarie because my husband got a job here, and we really wanted to take life more slowly. I was living on the Gold Coast when I first came to Australia, then I was living in Sydney and Lake Cathie. I love living in the middle north coast. I have been living in Australia for over 12 years now and I simply love it here. "I am so proud to be living here, to become a part of Australian culture while also keeping my Brazilian roots by bringing in my passion and dedication to rock-solid healthy food any respectable grandmother or mother would make for her family out of love." - Rafaela Baia Making my beautiful raw cakes is the gift my Brazilian roots have given me. I am also very proud of myself for picking up a new language when I first got to Australia, and starting off a new career myself. Those are achievements my family and I really value. I think I have done pretty well - these were big changes in my life and a lot of moving, changing and settling in. Things sometimes got overwhelming and stressful, and that is when a quiet afternoon of cooking with my healthy, happy, raw ingredients help me to set my balance straight again. You eat and you nourish your body. You're not just eating to satisfy your hunger. Cooking raw food is like my hobby, passion, lifestyle, career, therapy all rolled into one! It has really made an amazing change in my life. Ingredients for the Future I set up Yummy Raw as a company to give me the space I need to experiment and build up my repertoire of raw dishes. I grew up being fed on good quality ingredients and that was a way my family showed love and consideration. Now in my business, I continue to uphold that tradition and I use only high quality ingredients. I am feeding customers who trust in what I am creating and I know however much heart you put into something, you get it back tenfold. So much of my heart is invested in this business, it is important to give the very best I have and to know I have not only delighted the tastebuds of my customers, but also that my creations are nurturing and beneficial to their bodies too. I have also been sourcing for produce locally as far as possible. I love the sense of community that I build wherever I go and if I make the extra effort to just look and ask, life brings me the connections I need to propel my business! It has really boosted my confidence finding local businesses within Port Macquarie. Talking to people, getting to know them, making new connections, and it has really helped me fire up my passion when I meet like-minded people I can collaborate and work with. Setting up a business can feel like a tough, lonely journey at times, so meeting people who share my passion helps to keep me going. I love the sense of togetherness with the people I have met and how supportive everyone has been. This is definitely not a competitive dog-eats-dog arena. Everyone has their own unique space to grow, helped by each other. One of my recent connections is with My Blue Tea . I adore their all natural plant-based powders. These are absolutely beautiful ingredients and it got my creativity buzzing in the kitchen. I found My Blue Tea on Instagram and it was love at first sight. I was mesmerised by the natural blue colour of the butterfly pea flower . I knew I had to get my hands on some of that powder and I already had ideas whizzing in my head about what I could do with it. "Thanks to My Blue Tea, I have created three really pretty new cakes - the Roselle Raw Cake, the Pandan Raw Cake and the Layered Blue Pandan Cheesecake. All raw, natural, unique, delicious, healthy, beautiful and absolutely guilt-free when savoured! Yummy Raw cakes are already power-packed with nutrients - when I add My Blue Tea´s superfood powders to them, that really amps up the cakes in their nutrient value, as well as making them look so incredibly pretty!" - Rafaela Baia Yummy Raw Roselle Cakes All natural colours and ingredients. The pink is from My Blue Tea Roselle Powder and the purple is from Butterfly Blue Pea Flowers Powder. Yummy Raw Blue and Chocolate Cake Mostly nut based "cream" mixed with My Blue Tea Butterfly Blue Pea Flowers powder for that natural blue, purple and pink colour tones. Yummy Raw Roselle and Kaffir Lime Cakes They're really yummy. Beautiful colours and flavours derived from My Blue Tea Roselle and Kaffir Lime Powder. Yummy Raw Cakes The "purple" on this Yummy Raw cake is made from My Blue Tea Butterfly Blue Pea Flower powder. Yummy Raw Roselle Birthday Cake Natural reds and pinks using My Blue Tea's Roselle Hibiscus Sabdariffa powder I am excited to see what new connections I can continue to make in Port Macquarie. I know that is how my creativity grows! Labour of Love Yummy Raw allows me to pursue my passion and create a future for my family - a future built on very healthy foundations! I want to continue to work with plant-based desserts. I love seeing the final product, and here is a little secret confession on my part - my favourite part of the whole cooking process is putting in the garnishes and finishing touches. It is so fun and kind of like a treat for myself to say, well done, you have made another amazing delicious raw cake! Sometimes my experiments do not work out and things do not go as plan, but that is what I also love about cooking. It is very forgiving. I experiment, try different ingredients and methods, and if it works, great, if it does not, it is a lesson learnt. I can dust it off, wash things up, rest with a cup of coffee and try again the next day! I am excited about where my future is going with Yummy Raw . I know I have strong roots to back me up in my culinary career. I have a lot of saudades* for the food and family feasting atmosphere I enjoyed as a child. And in some ways I want to extend this and share this with my customers. Yummy Raw is my labour of love and I am a very lucky person to have grown up with beautiful food and to now be the one sharing this with so many people. * Saudades- (Portuguese) feeling of nostalgia or melancholic longing for the past or for something or someone one loves. RAFAELA'S ENERGY BALLS RECIPE Rafaela Baia of Yummy Raw speaks about her passion and what goes into her Raw Cakes Blue Recipes Shop Online Buy Direct Trade Enquiries Rafaela

Please contact My Blue Tea immediately if you received a damaged or wrong product. We will approve your returns, refund or exchange once we receive your form. MY BLUE TEA RETURNS AND EXCHANGES Returns and Exchange Policy What items can be returned? As t hese are food items, they cannot be returned unless Your order arrived damaged You received a different item from your order W e delivered your items to a different address other than those stipulated in your order . We follow the shipping address as per your order, so please ensure that this is entered correctly in full or we may not approve the refund. If you are unhappy with your order in any way, please contact us here . Returns process Please contact us and fill in the return/exchange form within 3 days of receiving your orders. We will approve your refund or exchange via email. You can then send us your item which may need to be inspected. Some faults/damage may have to be assessed by us before a refund or replacement can be issued. Returned items must be unopened and unused in their original packaging for hygiene reasons. You will be paying for any shipping cost of items that are returned to us once they have been approved for return or exchange, unless advised. To ensure prompt delivery of returned items to us, we recommend using a trackable postal service, obtaining proof of posting and insuring for the value of the item. The returned items are your responsibility until they reach us and should be carefully packaged for posting to avoid any damage. If an item is received in an unsuitable condition, it may have to be sent it back to you. We will notify you by email of the approval or rejection of your return. We’re not responsible for any items returned by mistake. Once returned items are received it will take 3-5 business days to process the return procedure before a replacement item is sent, or a refund payment is processed. If a refund is processed to a credit card this will take 2 - 3 days to appear on the credit card statement. To begin the Return process, click on the link below, select the item(s) you would like to return and fill out the information required. Return forms that are incorrectly completed will create a delay in processing. Online Orders Returns Request First Name Email Last Name Phone Full Address Item for Return Order or Invoice Number Please Select Refund or Exchange * Exchange Refund Message Submit Thanks for submitting! We will get back to you soon. Returns Form

Whenever chefs share with us their history and how they started, we are always amazed, and so grateful that they put in the hard work and courage to make a career change to become chefs. Jeffery Liew of Cheffery's Kitchen is one such chef. MY BLUE TEA CHEF PROFILE Jeffery Liew Jeffery has a Masters of Science degree under his belt, or rather, under his apron, but we cannot imagine Jeffery working in an office with computers, diagrams and formulas. He started working as an engineer when he was training himself in baking. He worked his way up from waiter to apprentice to pastry chef and sous chef. And he was finally able to devote himself full-time to Cheffery's Kitchen in 2018. Chef Jeffery Liew Jeffery Liew Getting to the Heart of Cooking Whenever chefs share with us their history and how they started, we are always amazed, and so grateful that they put in the hard work and courage to make a career change to become chefs. Jeffery Liew is one such chef. Connecting with the Past We are so glad Jeffery Liew did not stay in the Sciences! Jeffery's culinary touch is one that reminds you of the good old days and of home. He is proud of his Malaysian and Peranakan roots and keeping the tradition and culture alive by introducing it to Australia is what makes Cheffery's Kitchen stand out. Whenever Jeffery cooks, he has a pair of eyes looking forward with his creativity and innovation in fusing the best of different culinary worlds, and he also has a pair of eyes that look to the past, embracing his heritage and honouring the food and dishes his parents grew up with. Each time he cooks a traditional dish, it is like a little time travel for him to experience what his parents ate as children. It is a beautiful, intimate way to be connected with one's family and culture. Giving Back from the Heart When Jeffery first set up Cheffery's Kitchen , he was very clear about his mission - to give back to the community. My Blue Tea has always been drawn to chefs who share our values of giving back to the community. Read more here about how we give back to the community with our sustainable farming practices. We admire Jeffery's simple humility - he does not put his culinary skills on a pedestal as the main highlight of his career. He is highly dedicated to doing his part for the less fortunate and sharing with people who are experiencing difficult times. Having lost his father to cancer, Jeffery understands the difficulties people go through when there is an illness in the family. He takes part in the Biggest Morning Tea every year - it is his hope that one day, the world can be cancer-free and nobody would have to suffer the way his family did when his father battled the disease. Jeffery's signature macarons may look petite and delicate but he has a huge, rock solid heart of gold when it comes to paying it forward. Earlier this year, he did fundraising for the bushfire victims in Australia. And he does not stop there. He also sells pastries and kuih to fundraise for the homeless. Jeffery is a chef who genuinely cooks from his heart. Blending East and West Cooking is an art that is full of surprises. As long as you are willing to experiment and keep trying, you get a delicious reward at the end. Hard work, but it is worth it. Jeffery spent a long time fusing his love for robust, wholesome Malaysian food and desserts with the delicate elegance of French pastries. It may have sounded like a wild idea at the beginning to ask, "can one combine the savoury spiciness of the iconic Malaysian dish Nasi Lemak with the sweetness of a classic French macaron?" It took Jeffery a year of patient experimenting in the kitchen to perfect this unique East meets West recipe. It meant creating a spicy sambal buttercream and making the coconut macaron shells topped with crunchy fried anchovies. Even just saying it makes our mouths water! Definitely a challenge and Jeffery had the happy help of his wife to do taste tests and give honest feedback to help him create this savoury dessert. (We would gladly volunteer for future taste tests of new recipes if his wife wants a break!) "Every time I see a customer’s satisfied and happy face, I feel like the luckiest person on earth and it makes me want to do more." Food for When You Miss Home For many who came to Australia for work, study or family, homesickness can appear in the form of craving for food from home. Jeffery remembers his early days in Adelaide. It was difficult to get his beloved, comforting 'kuihs' (Malaysian bite-sized desserts). As they say, necessity is the mother of inventions, and Jeffery got right down to making his own kuih by trial and error. It did not take him long to develop his own recipes and even start selling his own kuihs in Adelaide. His kuihs found their way into the stomachs and hearts of many Singaporeans and Malaysians living in Australia, who appreciated how his food was helping them cope with their homesickness. It is an achievement for any chef when people say the quality of the food is excellent, but for people to say how the food has gone straight to the cockles of their hearts and given them a sense of comfort, that is quite another level to achieve for a chef! For those of you who are lucky to live in Adelaide, if you have a chance to get hold of Jeffery's onde-onde (Malaysian-style glutinous rice ball), make sure you grab a dozen or more to stock up for those moments of homesickness! Traditional Made New Jeffery has since gone on to create other amazing fusion pastries at Cheffery's Kitchen such as the kaya (traditional coconut jam) macaron and even a teh tarik (special 'pulled' tea) macaron! Whenever we share My Blue Tea's ingredients with different chefs, we never quite know what they would cook up. Jeffery bowled us over with his pandan and blueberry cheesecake macarons made with My Blue Tea's pandan powder and butterfly blue pea flower powder . He was also the first in Adelaide to whip up pandan hot cross buns with our pandan powder! He has made the distance between the East and West a lot closer with his culinary creations. And wait till you try his pandan milo macaron - one bite is enough to remind you of home as well as awaken your tastebuds to a new exciting blend of flavours! And for the true-blue hardcore Malaysians out there who swear by your durians, you have to try Jeffery's durian kaya made with My Blue Tea's durian powder ! In fact, his durian kaya sells out very quickly! Yet another Jeffery creation you need to stock up on! East Meets West Jeffery spent a long time fusing his love for robust, wholesome Malaysian food and desserts with the delicate elegance of French pastries. Pandan Milo Macarons Awaken your tastebuds to a new exciting blend of milo and our Pandan powder! Blue Macarons Delicate and beautiful made with Butterfly Pea flower powder! Pandan Hot Cross Buns Chef Jeffery was the first in Adelaide to whip these up! Pandan Kuih Necessity is the mother of inventions, and Jeffery got right down to making his own kuih by trial and error. Durian Kaya Made with My Blue Tea's durian, this is yet another Jeffery creation you need to stock up on! Going Vegan What we admire about the chefs we have met is how they are never satisfied with just one achievement or one project. It feels like they never stop cooking! Jeffery goes beyond conquering traditional recipes and Malaysian-French innovations. He is also venturing into vegan cakes! Again, it was due to a lack of vegan cakes that he started experimenting and learning about vegan ingredients and cooking. He learnt to bake vegan cakes and play with the flavours to make it taste and feel like a normal cake. For those with a sweet tooth, this is good news as vegan cakes are healthier! This means, more desserts, guilt-free! Jeffery has since then expanded his vegan range to include vegan treats that are gluten-free, dairy-free, nut-free and refined sugar-free. There is something for everyone. Jeffery counts himself lucky that he is able to turn his passion into his full-time career. He gets to be creative every single day at Cheffery's Kitchen , creating new treats that have traditional tastes as a foundation and which is given a contemporary twist to excite the modern palate. Preserving Peranakan culture is a value he holds very closely in his heart and knowing his food brings joy and comfort to people is his best reward. We are really glad Jeffery first came to Adelaide as an international student in 2005. Who would have imagined the contributions he would be making at that time? Thanks to the faith and support from Jeffery's family to help him continue in his culinary career, we are fortunate to get to enjoy his wonderful creations here. Want more? Looking to make your own culinary creations? Then check out the My Blue Tea Blog and TV Channel for gorgeous recipes created by chefs from the world over! Blue Recipes Shop Online Buy Direct Trade Enquiries Jeffery Liew