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The Roselle or Hibiscus Sabdariffa is said to act as an aphrodisiac and induce lust. It is also anti-bacterial so read on. MY BLUE TEA THE BOUTIQUE STORE FOR UNIQUE SUPERFOODS Benefits of Roselle ROSELLE: SCIENTIFIC NAME: HIBISCUS SABDARIFFA Roselle, also known as Hibiscus tea has a long tradition of use as a health supporting drink and food ingredient. Roselle is well known and widely used around the planet. The key to the unique quality, safety, and convenience of our Freeze Dried Roselle powder is our proprietary Cellular Fraction Line premium freeze dry process. We start with the high quality Hibiscus Sabdariffa that grows and is processed fresh at our doorstep. Our process cannot make the plant better than nature has created it, but it does sustain and deliver all the benefits in a fully dried, stable, highly concentrated powder that has undergone an aqueous ozone anti-microbial treatment. Roselle is not a fruit or a flower. The edible parts used to make the juice or tea are the “calyces,” the red fleshy sepals that cover and enclose the flower ’s seed pods. Ancient Wisdom and Spiritual History: The ancient sages did not have the same tools of investigation or the same vocabulary we use today. Consistent results over long periods of time gave rise to knowledge expressed in the spiritual vernacular of their day. When a culture attributes high value to a botanical item there is often logical observation based reasons behind this. Hibiscus is used as an offering to the Goddess Kali and Lord Ganesha in Hindu worship. The red hibiscus flower is said to incite passion and attract love. Hawaiian women wear a single hibiscus behind the right ear to indicate availability. Egyptian women have been banned from drinking Roselle tea because it is said to act as an aphrodisiac and induce lust. Hibiscus is used in incense mixtures to assist divination and clairvoyance and when the petals are floated on water in a wooden bowl the result is sacred and used to attract good Spirits. Nutritional Value: Roselle is a good source of nutrients, vitamins and minerals. Consuming 100 grams of raw Roselle offers 215 mg of Calcium, 1.48 mg of Iron, 12 mg of Vitamin C, 51 mg of Magnesium, 6.0 g of Carbohydrate, 37 mg of Phosphorus, 208 mg of Potassium, as well as Vitamin A, Vitamin B1, B2 and B3. The flowers are a rich source of anthocyanin (antioxidants) and protocatechuic acid (“PCA”). Let’s look not only at what Roselle provides, but just as important, what it lacks. Nutritional facts disclose very low levels of fat, sugar, sodium and carbs. (1) Keep in mind that in the case of My Blue Tea Freeze Dry’s Roselle powder we have ellimated the water which is approximately 85% of the total weight. It is, thereby, naturally concentrated six to seven times. Roselle tea is a mild infusion. You drink the mild infusion and throw the flower (calyse) away. In the case of Roselle powder from My Blue Tea, you are actually drinking the entire calyse. All benefits, nutritional and otherwise are highly concentrated. Supporting traditional beliefs we know that Roselle is rich in phosphorus. P hosphorus along with calcium is essential to the formation and maintenance of strong bones and teeth. Phosphorus also helps to combat overall weakness including sexual weaknesses such as loss of libido, frigidity, impotence and sperm mobility. (2) Potassium helps to control electrical activity of muscles including the heart and regulation of our body fluids (including water balance). Health benefits include relief from high blood pressure, stroke and other heart disorders as well as regulation of blood sugar levels. Potassium supports kidney functions, and helps to relieve anxiety and stress. It also enhances muscle strength, brain function and supports the nervous system. (3) Anti-Bacterial: PCA has been shown to treat malignant bacterial effected cells taken from human oral cavities.(4) In another study the anti-bacterial effects of PCA derived from Roselle effectively inhibited the growth of bacteria in humans and it was concluded that PCA specifically from Roselle may be useful in clinical infection prevention and therapy. (5) Antioxidant / Anti-Inflammatory: PCA is a strong antioxidant and anti-inflammatory in general and specifically associated with liver protection. (6) Higher concentration in the color of the red flavonoid pigments in the anthocyanins was shown to have a direct relationship to the antioxidant effects. Under less ideal processing temperatures and storage conditions the anthocyanin content declines. (7) This validates the strong advantage achieved by My Blue Tea Freeze Dry’s proprietary Cellular Fraction-Line Technology. This process is a key factor in delivering the high quality premium freeze dried Roselle powder. Anti-tumor: PCA was found to increase proliferation and inhibit apoptosis of neural stem cells and was found to induce cell death of human leukemia cells. (8) In a laboratory model using HL-60 leukemia cells, PCA was shown to prevent damage to genetic information that could potentially lead to cancer, help destroy existing tumours. (9) PCA was found to inhibit the growth of lung cancer cells (10). PCA contained in Hibiscus Sabdariffa may induce cell death (apotosis) in human leukemia cells.(11) and induce apotosis in human gastric carcinoma cells to help fight stomach cancer. Immune Support: The high vitamin C content in Roselle can be an adjunctive therapy when combined with conventional treatments. Among the long list of benefits of Vitamin C, it may help to boost immunity and improve blood flow. Weight Management: Roselle may help your body to break down your food and decrease absorption of carbohydrates. Roselle has been shown to decrease the synthesis of amylase, an enzyme that speeds up the chemical breakdown of starch into sugars. (13) In addition, Roselle boosts your metabolism allowing you to burn more calories faster. Studies show that Hibiscus Sabdariffa significantly reduces body weight gain due to obesity. (14) Drinking a cup of hibiscus tea after meals will reduce the absorption of dietary carbohydrates and assist in weight loss. Blood Pressure: A report by Diane McKay (antioxidant research laboratory of the Jean Mayer USDA Human Research Center on Ageing at Tufts University/Boston) presented to the American Heart Association (published in November of 2008) states that consuming hibiscus tea lowers blood pressure in pre-hypertensive and mildly hypertensive adults. Dramatic improvement resulted from consuming only three cups of Roselle tea (a mild infusion) daily for a few weeks. Another study conducted by Odigie IP suggests that Roselle can benefit people suffering from high blood pressure and at risk of heart diseases. This is supported by scientific studies which conclude that Hibisucs Sabdariffa consumption may have a public health benefit due to its reduction of high blood pressure and lowering cholesterol in the blood primarily due to anthocyanins found in abundance. (15) Another study describes Hibiscus Sabdariffa as being rich in organic acids, polyphenols, anthocyanins, polysaccharides and volatile constituents that are beneficial for the cardiovascular system and concludes that randomized controlled trials show a significant effect in lowering both systolic and diastolic blood pressure. (16) In addition hibiscus tea has diuretic properties that increase urination, contributing to lowering blood pressure. Lowering Cholesterol: Roselle tea has impressive antioxidant properties. It helps lower “bad” LDL cholesterol, thereby helping to defend against heart disease and blood vessel damage. Diabetes: Roselle's ability to lower cholesterol and high blood sugar levels may help people suffering from diabetes. A study conducted on humans with type II diabetes suggests that consumption of Roselle tea lowers cholesterol, triglycerides and low density lipoprotein cholesterol to help manage diabetes. (17) Anti-ageing: Antioxidant rich Roselle can help to keep your skin looking youthful. Hibiscus Sabdariffa is a natural source of alpha hydroxyl acid (AHA) used in anti-ageing products. In addition, the muscle tightening effect Hibiscus Sabdariffa helps smooth fine lines and wrinkles naturally while strengthening skin cells. (18) Keep cool and breathe more easily: Roselle satisfies your thirst (with no added sugar or sweeteners) and has a cooling (refrigerant) effect. It also reduces bronchoconstriction (nar- rowing of the airways) to allow you to breathe easy. Studies show that Roselle tea decreases the negative effects of drinking alcohol by reducing the absorption of alcohol. Ingesting Roselle has the potential to increase your vitality and lifespan by maintaining good overall health and wellness in many of our organ systems. Our delicious premium freeze dried Roselle powder is a safe and convenient way to make cold or hot tea, mix in your yogurt, baking, deserts etc. The applications of 100% Roselle powder are as unlimited as your imagination. Let’s get healthy! t Avoid ingesting Roselle powder or tea during the first trimester of pregnancy due to possible hormonal interference. Disclaimer: This product brief is solely intended as a source of information and does not prescribe or advise the use of any substance mentioned herein. The authors do not intend to diagnose, cure, treat, or prevent any disease. The Food and Drug Administration Australia has not evaluated any statements made herein. Consult with your doctor about all prescription and non-prescription medicines you take before you begin to use any herbal products and partner with your professional health care practitioner on determining your own health destiny. If you are a pregnant, considering pregnancy or are a nursing mother you should consult your physician prior to using any health supplement product. End notes: (1) USDA Nutritional Database (http://ndb.nal.usda.gov/ndb/search/ list (2) Kandeal.FR, Koussa KT, Swerdloff KS, “Male Sexual Function and its disorders: physiology, patho-physiology, clinical investigation and treatment.” Endocr Rev. 2001 Jun;22(3):342-88. (3) He FJ, McGregor GA, “Beneficial effects of potassium on human health” Physiol Plant. 2008, Aug, 122(4) 725- 735. (4) Babich H, Sedletcaia A, Kenigsberg B (November 2002). "Invitro cytotoxicity of protocat echuic acid to cultured human cells from oral tissue: involvement in oxidative stress". Pharmacol. Toxicol. 91 (5): 245–253. doi : 10. 1034/j. 1600-0773. 2002. 910 505. x . PMI D 12 570031 (5) Liu DS, Tso SM, Yin MC, “Ub vitro antibacterial activity of roselle calyx and protocatechuic acid.” Phytother Res. 2005 Nov;19(11):942-5.

Buy My Blue Tea products from our stockists and retailers in Australia and Malaysia. We are always looking for distributors for My Blue Tea products. BUY DIRECT United States of America Australia UK Malaysia USA New Zealand Shop Now Singapore Blue Recipes USA Seattle Four Corners Merchants 17620 140th Ave SE, #C-9 Renton, WA 98058 USA Tel: +1 (253) 632-9890 USA

My Blue Tea Australia works with partners to grow, source and produce the highest quality rare plant based superfoods. Buy from stockists or online. ABOUT US MY BLUE TEA, THE BOUTIQUE STORE FOR UNIQUE SUPERFOODS My Blue Tea is a company based in Australia that offers unique superfoods. Our launch products include the Blue Butterfly Tea Powder and Butterfly Pea Flower Tea, made from Butterfly Blue Pea Flowers or scientifically referred to as the Clitoria Ternatea. These flowers are used as an aged old and ayurvedic way to maintain health and overall wellness. Lee, the founder of My Blue Tea, grew up in Malaysia. "We used the Butterfly Pea flowers to provide a blue tinge to rice (known as Nasi Kerabu, a specialty rice) and glutinous rice cakes (known as Pulut Tai Tai & Nonya Chang in Nyonya cooking in the Peranakan community)." The roots, leaves, flowers and seeds of Clitoria Ternatea have known traditional medicinal uses that stretch back in time - especially the roots. In Ayurveda Indian medicine it is known to cure sexual ailments and is used as an aphrodisiac, laxative and diuretic, as a brain tonic to promote intellect and improve memory, to treat bronchitis, asthma, pulmonary tuberculosis, fever, skin diseases like leucoderma, eye infections and is even reported as a cure for ulcers. Active components of Blue tea include tannin, resin, starch, tarakserol and tarakseron. Our Blue Butterfly Powder and Butterfly Blue Pea Tea is a delicate blend of these flowers with a natural flavour on its own or you may wish to add honey or rice sugar, lemongrass, ginger or pandanus yourself to give that extra flavour and medicinal value. Or you may simply choose to add a squeeze of lemon to see how it changes colour from royal blue to purple or pink and impress your friends or guests at the next dinner party. Taste of Blue Tea: The tea has amazing intense blue colour and thick brew looks like blue ink; perfect and safe as a natural food colouring. Flavour is not distinguished and has an all natural earth taste. Blue Recipes Shop Online Buy Direct Trade Enquiries MY BLUE TEA Australia's Plant-Based Superfoods Company TEA LEAVES LATTE BLEND SUPERFOOD POWDER SUPERFOOD EXTRACTS RECIPES

Buy My Blue Tea products from our stockists and retailers in Australia and Malaysia. We are always looking for distributors for My Blue Tea products. BUY DIRECT New South Wales Australia UK Malaysia New Zealand USA Shop Now Singapore Blue Recipes New South Wales NEW SOUTH WALES New Yen Yen Supermarket Shop 1/2 Endeavour St Chatswood, NSW 2067 Tel: (02) 8084 6101 (Pandan Powder, Butterfly Pea powder + Butterfly Pea tea & Spargo spice blends) NEW SOUTH WALES GR Buy Strathfield Strathfield Plaza, Shop 8/11 The Boulevarde, Strathfield NSW 2135 Phone: (02) 8065 6889 (Butterfly Pea tea + Spargo Spice blends) NEW SOUTH WALES Go Vita Blacktown Shop 1000, Westpoint Shopping Centre, 17 Patrick Street, Sydney, NSW 2148, Australia Tel: +61296223021 govitablacktown@gmail.com facebook.com/wellbeingkarma/ NEW SOUTH WALES My Health Food Stop Shop 1213, Level 1 Castle Towers, Castle Street Castle Hill, NSW 2154 Tel: 02 9634 2845 info@myhealthfoodshop.com.au www.myhealthfoodshop.com.au NEW SOUTH WALES Seahorse Brothers Supermarket 2, Loch Street Campsie NSW 2194 Tel: (02) 9787 9122 seahorse_brother@hotmail.com IG - seahorse.brother NEW SOUTH WALES Go Vita Rouse Hill Shop GR032 Rouse Hill Town Centre, Cnr Windsor Rd & White Hart Dr Rouse Hill, NSW, 2155 Tel: +612 8608 1150 goodvibeshealth95@gmail.com facebook.com/govitarousehilltowncentre NEW SOUTH WALES Asian Grocery Coffs Harbour Shop 19, 75083, Park Beach Road Coffs Harbour NSW 2450 Contact: Michael Ma Tel: 0491 621 126 NEW SOUTH WALES Country Brewer 218 Great Western Hwy, Kingswood, NSW, 2747 Tel: (02) 4731 5444 nepean@countrybrewer.com.au NEW SOUTH WALES Organic Rosehip Skincare (Butterfly Pea Tea & Goodnight Sweet Dreams Tea) 2/23 Enterprise Avenue, Tweed Heads South, NSW, Australia Tel: ( 07) 5523 9100 www.rosehipskincare.com.au NEW SOUTH WALES Chan's Asian Supermarket Golden Ocean Asian Supermarket 216 The Entrance Road Erina Central Coast NSW 2250 Hours Tuesday - Sunday: 9am - 7pm Tel: ( 02) 4365 6368 NEW SOUTH WALES Chinese Massage in Kempsey Winnie and her team. 15 Smith St, Kempsey NSW 2440 . Tel: 0491 689 865 (Pandan Powder, Superfoods Powder, Butterfly Pea tea and Spargo Spice blends) NEW SOUTH WALES Super U Asian Supermarket Level 1, near Woolworths Westfiled Miranda 600 Kingsway, Miranda NSW 2228 (near Woolworths) (Butterfly Pea tea + Spargo Spice blends) NEW SOUTH WALES GoVita Taree & Forster 36-38 Pulteney St, Taree NSW 2430 Phone: (02) 6551 2614 (Pandan Powder, Butterfly Pea tea & Powder and Lions Mane Mushroom tea) NEW SOUTH WALES Organics MattR 40/42 Horton St, Port Macquarie, NSW 2444 Tel: (02) 6584 0105 (Butterfly Pea tea & Coconut Shake) NEW SOUTH WALES Mao Sheng Asian Supermarket Dee Why Village Plaza Shop 10/24/26 Howard Ave, Dee Why NSW 2099 Tel - (02) 8021 1999 (Pandan Powder, Butterfly Pea powder + Butterfly Pea tea & Spargo spice blends) NEW SOUTH WALES Sweet Rita Nyonya Kueh Chatswood, NSW 2067 Tel: 0426 688 187 NEW SOUTH WALES Rainbow Organic, Penrith Shop 02, Nepean Village, Station Street Penrith, NSW Tel: (02) 4731 1017 NEW SOUTH WALES GOG Supermarket Shop 1/162/166 Willoughby Rd, Crows Nest, NSW 2065 Phone: 0451 988 148 {Pandan Powder, Butterfly Pea powder + Butterfly Pea tea & Spargo spice blends & Torch Ginger flower (dried slices) } NEW SOUTH WALES Shelly Bennett Street, Inverell, NSW 2360 Tel: 0412 001 364 NEW SOUTH WALES Organic Rosehip Skincare (Butterfly Pea Tea & Goodnight Sweet Dreams Tea) 2/23 Enterprise Avenue, Tweed Heads South, NSW, Australia Tel: (07) 5523 9100 www.rosehipskincare.com.au NEW SOUTH WALES Port Spices - All Asian Grocer 5/120-122 Gordon St, Port Macquarie NSW 2444 Phone: 0450 614 576 (Butterfly Pea tea + Spargo Spice blends) NEW SOUTH WALES Seoul Mart Hornsby Level 1/236 Pacific Highway, Hornsby NSW 2067 (Near Woolworths & Bing Lee) Hours Monday - Sunday: 9am - 7pm Thursday: 9am - 8pm www.seoulmart.com.au NEW SOUTH WALES UNITED ASIAN MART - Coffs Harbour 12 Park ave , Coffs Harbour, NSW, Australia, New South Wales Tel: (02) 5635 2000 unitedsianmart@gmail.com NEW SOUTH WALES SG Asian Supermarket Lismore Square Shopping centre, Brewster St, Lismore NSW 2480 Phone: (02) 6621 5943 NEW SOUTH WALES Friendly Grocer (Paragon Grocer) South West Rocks 19 Paragon Avenue South West Rocks NSW 2431 Tel - (02) 6566 6035 (Spargo Spice blends) NEW SOUTH WALES Munster Street Butchery NEW SOUTH WALES Gourmand Ingredients Port Macquarie Shop 3, 23-41 Short Street, Port Macquarie Tel: 02 6584 6268 www.facebook.com/gourmandingredients (Butterfly Pea tea & Spargo Spice blends) NEW SOUTH WALES Just Go Shop 8-12 Jullian Close, Banksmeadow, NSW 2019 Tel: 0429 113 551 www.justgoshop.com.au NEW SOUTH WALES Nyonyalicious, Sydney P O Box 667, Northbridge NSW 1560 Tel: 0409 223 282 Lay Ean Eng http://nyonyalicious.com.au/ NEW SOUTH WALES Malaysian Groceries 3/36 Rossmore Avenue, Punchbowl, NSW 2196 (only Butterfly Blue Pea Flowers available) Tel: 0423 594 200 malaysiangroceries7@gmail.com Facebook: Malaysian Groceries NEW SOUTH WALES Mahalya Organics Ben Venue Boulevard Armidale NSW 2350 Contact: Max Mahalya Tel: 0434 499 831 Facebook: @mahalyaorganics FREE delivery to Tamworth on Mondays and to Guyra on Thursdays NEW SOUTH WALES H-Mart Asian Grocer 214 Beamish St, Campsie, NSW 2194 (Pandan Powder, Butterfly Pea powder + Butterfly Pea tea & Spargo spice blends) NEW SOUTH WALES Zenzali 1273 Fremantle Rd, Watton NSW 2795 Tel: 0417 723 336 Tammie Bowden inspirationalsoul@outlook.com NEW SOUTH WALES Da Jia Hao Asian Supermarket 10 Howard Ave, Dee Why NSW 2099 Phone: (02) 9982 2273 (Butterfly Pea tea & Spargo Spice blends) NEW SOUTH WALES Munster Street Butchery 35 Munster Street Port Macquarie NSW 2444 (02) 6584 9140 (Spargo Spice blends to go with t NEW SOUTH WALES VNA Supermarket - Mr Vu 543A Peel street, Tamworth, NSW, Australia, New South Wales Tel: 0424 776 799 NEW SOUTH WALES Growers Market Shop 138, Gordon Street Port Macquarie NSW 2444 Tel - (02) 6583 4111 (Butterfly Pea tea + Blue Tea blends and Spargo Spice blends) NEW SOUTH WALES Lewie's Quality Butcher 25 High Street Wauchope NSW 2446 Tel - (02) 6585 2113 (Spargo Spice blends to go with the quality meat) NEW SOUTH WALES S Sydney Bathurst Port Macquarie Tweed Heads

My Blue Tea offers unique superfoods from flowers and plants like Blue Butterfly Pea Flowers, Roselle Hibiscus, Kaffir Lime, Pandan leaves and Moringa with more products being introduced. The referral program is not available.

My Blue Tea offers unique superfoods from flowers and plants like Blue Butterfly Pea Flowers, Roselle Hibiscus, Kaffir Lime, Pandan leaves and Moringa with more products being introduced. MY BLUE TEA SUPERFOODS STORE DURIAN POWDER Shop Durian, the King of Fruit Shop All Recipes Trade Enquiries Durian Benefits SHOP DURIAN Shop Durian New - Limited edition Quick View Durian Granola - Cheffery's Pantry Regular Price $16.99 Sale Price $15.29 Add to Cart EOFY Quick View Durian Latte Blend - 1kg Regular Price $89.95 Sale Price $29.95 Add to Cart

Jackie M Tang is one of Australia's most influential Australian chefs on social media. A world's expert in traditional Southeast Asian cooking techniques, Jackie boldly gives Southeastern Asian twist to everyday Australian dishes. MY BLUE TEA CHEF PROFILE JACKIE M TANG Deliciously successful, Jackie has more than 1.9 million followers worldwide and is one of the most influential Australian chefs on social media. Jackie is sought after as one of the world's experts in traditional techniques and classic flavours of Southeast Asian cooking. She honours the authenticity of Asian cooking techniques and styles while also boldly experimenting with giving a Southeast Asian twist to everyday Australian dishes. JACKIE M TANG JACKIE'S RECIPES Jackie M Tang Digital Leap for Authentic Asian Street Food into Global Cyberspace It is not every day that you hear about a small town girl who achieves a socially-approved career, then leaves it to follow in the footsteps of her street-food vendor parents. Jackie M is one chef who has done precisely that and has since been celebrating a delicious success. Jackie was working as an I.T. consultant in Sydney and London, and she was a Microsoft Certified Systems Engineer, Cisco Certified Network Associate as well as Certified Novell Administrator in merchant banking and the insurance industry. A career span to be envied. In 2001 she did a 360 degrees turnaround and started selling street food. Definitely a jaw-dropping conversation starter. Might even leave some with an uncomfortable silence scratching their heads wondering if they heard it wrong and got the order of her career the other way round. Today, Jackie's pride, respect and passion in her culinary beginnings in her family has skyrocketed her way beyond what she could ever have imagined. Having spent more than two decades cooking up a storm, Jackie is a highly respected Malaysian and Singaporean street food specialist, a former restaurateur, TV presenter as well as a pioneer of live cooking videos. She is not only gifted gastronomically speaking, she had the foresight to take cooking to another level and new audiences. She has had 1.9 million followers worldwide and is one of the most influential Australian chefs on social media. She is sought after as one of the world´s experts in traditional techniques and classic flavours of Southeast Asian cooking. She honours the authenticity of Asian cooking techniques and styles while also boldly experimenting with giving a Southeast Asian twist to everyday Australian dishes. Scarcity begets Creativity Jackie did not spend her childhood playing with plastic pots and pans, scooping sand into toy bowls and putting together a feast for her dolls, dreaming of being a cook during her simple days in Seremban. It was when she migrated to Australia as a teenager that her culinary itch flared up. Food does indeed nurture one´s soul and not being able to find decent Asian food in Australia at that time was frustrating for Jackie. If you grew up with true-blue authentic Asian food, you will find it hard to settle for less when you taste ´Asian´ food in other countries. This did not mean that Jackie went from frustrated, hungry teenager to culinary rockstar overnight. Asian food is highly complex in its flavours. Anyone living in a foreign country can imagine the difficulties one could encounter to cook an authentic Asian meal the way mum made it. Can you get the ingredients? If so, are they of good quality? Can you even get the appropriate recipes and cooking utensils? After this hurdle comes the endless hours of being in the kitchen recreating the complex flavours that Jackie grew up with in her childhood. It is not unlike a science laboratory where measurements and temperatures have to be exact, and dealing with a lot of disappointments as she went through round after round of trial and error. Much of her time was also spent on research - reading, finding out information, talking to people. It was a humble, intense period on her learning curve. From Market to Restaurant Jackie became a regular presence at the farmers' markets around Sydney in the early 90s where she experimented with recipes and took the leap to introduce Australians to Malaysian street food at her stalls at weekend markets. This brought her to the next level where she started her own restaurant in 2006 in the inner west suburb of Concord. Jackie's strength lies not in just having the grit and perseverance to try new projects and get through obstacles, but also more importantly, in knowing how to find the balance between managing personal and professional challenges. In 2013, she decided to close her restaurant to look after her son who was ill. It turned out to be a highly intelligent move as she turned her focus to food coaching, TV presenting and online content creation. No matter how excellent a cook one is, nobody will know about you if you are not visually and digitally accessible to everyone. And Jackie literally got the whole world at her fingertips with this move. Going Global Jackie had a desire to bring global recognition to the uniqueness and beauty of Southeast Asian cuisine and thanks to her pride in her family, her culinary roots and a desire to honour that, she is bringing Asian cuisine to the entire world not via the upper end of luxurious gastronomy, but through humble (authentic and to-die-for) street food into kitchens in Australia. Modest beginnings can certainly be a powerful seed for an amazing future. "...my entire family is made up of high-achieving, productive members of society who bear no scars from having had to hang out with mom and dad at work 7 days a week. Some of our best dinner table stories revolve around our Odeon cinema canteen (dad’s stall) exploits." Jackie has beautifully blended what she adored about her country of birth and her family into her adopted country, and with a touch of her Hakka-Chinese descent, her personality has become unique in the Malaysian-Australian culinary industry and across the world. Weathering the Toughest Storm Reading someone else's success story sometimes gives one the misleading idea that it was all smooth sailing. Jackie has weathered many storms of her own. Jackie has spent many years raising awareness for people with Down Syndrome and to give support to other families who are going through the same journey as herself and Noah, her son. When Jackie closed her restaurant so she could look after Noah, she planned to continue selling her food at the street markets. By that stage, Noah had been discharged from ICU and was accompanying Jackie on all her markets and festivals. Jackie M Tang with son, Noah If you are inspired by and hungry after hearing Jackie’s culinary journey, dust off your woks and try out her signature dish, Char Kuay Teow. Want more? And when your taste buds are demanding more, check out her other beautiful recipes here and on My Blue Tea’s cooking channel . This created a huge storm that she did not expect. The presence of Noah at her stalls and markets was something some people found uncomfortable. From their very first day together, Jackie has had to face disapproval, criticisms and even attempts to have Noah removed from the markets. Jackie has been through huge waves but seeing her son through his long period of illness and never-ending surgeries were her toughest and to have no support at the end of it to help her manage her career and look after Noah was one that nearly knocked the wind out of her sails. Finally, after 14 years of working at markets, Jackie decided the emotional stress of this was not worth staying on for, and after two and a half years of enduring judgement instead of offering solutions, Jackie pulled out and focused instead on creating online food content. And what a fine move that turned out to be. Jackie is definitely not looking back. Her step into the digital culinary sphere has helped her business to expand exponentially. What felt like something she was pushed to do, has turned out to be a saving grace. Baby Noah had a traumatic and complex medical history and the first 217 days of his life was spent battling for it through illnesses and surgeries with several medical teams looking after him. Christmas 2012 was Noah's first beautiful Christmas at home. He was stable and ready to embrace his new life at home with Jackie. Find out more about Jackie here and follow her blog here . Jackie has no qualms about sharing her recipes with others - that is what she has been doing through her career, sharing authentic food worldwide. This is her way of ensuring these precious traditions can endure through the generations. World-famous chef notwithstanding, Jackie is still a simple Seremban girl at heart who enjoys the simple happiness of cooking and sharing homecooked food with loved ones, and to welcome new friends across cultures. Blue Recipes Shop Online Buy Direct Trade Enquiries Jackie M Tang Jackie's Recipes

Buy My Blue Tea products from our stockists and retailers in Australia and Malaysia. We are always looking for distributors for My Blue Tea products. BUY DIRECT Singapore Australia UK Malaysia USA New Zealand Shop Now Singapore Blue Recipes SINGAPORE Bedok Papamama.sg iluvtea.sg 89 Bedok North Street 4 #01-99 Singapore 460089 Tel: +65 6385 0038 http://papamama.sg/ https://www.iluvtea.sg/ Singapore

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! 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

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

Malaysia is a culinary paradise - one of its most prized gems is Raw Chef Yin. And she is famous because she actually does not really cook, so to speak. This month's featured My Blue Tea Chef is Raw Chef Yin - Malaysia's very own raw vegan chef! Raw Chef Yin, From Law to Raw Malaysia is a culinary paradise - one of its most prized gems is Raw Chef Yin. And she is famous because she actually does not really cook, so to speak. Raw Chef Yin is Malaysia's very own raw vegan chef! Raw Chef Yin herself is a great marketing model for raw foodies and those passionate about vegan food. And it is not just because she creates amazingly delicious raw vegan dishes. It is because she is in her mid forties and she looks half her age. And her natural joy and smile attest to how raw vegan food has completely changed her life. Meet Raw Chef Yin in person and you will want to be like her, look like her, feel like her. Raw Chef Yin MY BLUE TEA CHEF PROFILE Raw Chef Yin From Law to Raw At My Blue Tea , we have had the pleasure of speaking to many chefs who actually did not start off in the culinary industry but chose to pursue it mid-career. Making a big life change is never easy and Raw Chef Yin could have been working in law but chose instead to train at the world's leading raw and plant-based culinary academy so she could dedicate her time to sharing her joy for healthy, delicious raw vegan cuisine. In Full Bloom One cannot help but get enthusiastic about raw vegan food when you see what Raw Chef Yin has achieved during her culinary career. Only someone who genuinely believes in what she is doing would dedicate so much of her time, effort and energy into this cause. She is a Certified Raw Food Teacher and has been invited to conduct sessions all over the world in London, Brighton, Boston, France, Australia, Bali, Taipei, Hong Kong, Macau, Singapore, Bangkok, Chiang Mai, Kuala Lumpur, Petaling Jaya & Penang. In order to reach out to people, Raw Chef Yin also presented at TEDxUSMNibongTebal 2018 where she spoke on “The Transformative Power of Raw Vegan Food” . She is not shy to reach out to people and she is so driven in her quest she was selected to represent Malaysia at the Massachusetts Institute of Technology Beyond Food Bootcamp where she got together with other like-minded professionals to share their knowledge in working towards solving the world’s food challenges. Her passion for raw vegan food runs so strong she is happy to share on different channels and has even appeared on national radio shows such as BFM: The Business Radio Station, Matic.FM, eFM and Aforadio. There is literally no excuse for people not to learn about the benefits of raw vegan food! Festivals are another place where you cannot miss Raw Chef Yin. She has presented at various vegan festivals worldwide such as: - Perth Vegan Expo - Brighton Vegan Summer Festival - Bali Vegan Festival - Singapore Vegan Festival - World Vegan Day - Malaysia Vegan Festival You would think this is where we end and start talking about something else. Far from it! Raw Chef Yin has a way of squeezing 48 hours out of the usual 24, for she has found time to even publish her own books! She has conquered the spoken word and of course she is not going to miss out on the written word either! Raw Chef Yin has been featured in media publications such as The Edge (Options), The Sun, The Star, Female Magazine, Oriental News Daily, Jelita, The Malaysian Reserve, Focus Malaysia, The Malaysian Women’s Weekly, Malay Mail, Fireflyz, Senyum Magazine (in Japanese), Calibre, Clozette, Brain Food Magazin (in German). She also has a bestselling book in English and Chinese enticingly called Guilt-free Desserts . We definitely want to get a copy of that one. If you are more digitally-inclined, check out her published eBooks such as: 1. Raw Vegan Delights: Asian Edition 2. Fun with Asian Raw Food 3. Fun with Ferments (Number 3 in the world in category E19 Fermentation for the 25th Gourmand World Cookbook Awards 2020) 4. Fun with Vegan Cheese 5. Fun with Asian Raw Food 2 The Origins How did someone go from having a law degree from the University of London to a raw food chef? Raw Chef Yin battled with skin problems since she was a child and her parents tried every solution that was available, from harsh steroid creams to gooey bitter Chinese herbal medicine that she forced herself to drink while pinching her nose. This neverending chase for the elusive cure that cost her parents a lot of money lasted 30 long years. It meant growing up constantly having to be careful about her skin and having to deal with restrictions in activities, frustrations, embarrassments and pain. Raw Chef Yin finally found a remedy. And it is literally as simple as it sounds. Plant-based, whole foods that have not been heated up at high temperatures. This meant a 360 degree change in her life. She never stopped learning about what is healthy eating and healthy living, and in the early 1990s she developed a growing awareness of how meat was not good for the human body. She started to reduce her intake of meat and instead selected only vegetables and some fish and seafood. She kept fish in her diet because it was the general misconception at that time that humans needed to get protein from fish. 2014 was a defining year for Raw Chef Yin. It was then when she had her first fully raw vegan meal. She came upon a blog called This Rawsome Vegan Life which showed a recipe for a fully raw meal - a raw lasagne with cashew cheese and broccoli sundried tomato pesto. She spent two hours poring over the preparation and it was well worth the time and effort. It was surprisingly delicious and most of all, it gave her a feeling of lightness and energy. This was enough to convince her that raw food was the way to go. In 2016, she became a full vegan. At that time, being vegan was still a new concept so she started researching and found a small but strong vegan community in Malaysia. She started to take part in vegan activities and she clearly has not looked back since. It set her off on a quest to learn as much as she could about raw food. She sought out cookbooks, read blogs, watched videos and all that eventually led her to raw vegan celebrity chef Matthew Kenney and she was immediately hooked. She signed up for her first course Everyday Raw Express . This was a milestone for her as this was where she learnt to make everything ranging from beverages, appetizers, soups, main meals and even desserts that were all raw, clean, beautiful and delicious. Interestingly enough, Raw Chef Yin was actually already on a vegan diet when she was a child because she grew up snacking on raw cucumbers, carrots and celery sticks. It was thanks to her parents who started this habit of eating healthy raw vegetables, making sure she always had a small portion of raw food in her meals. Unfortunately, children are not always the kindest creatures sometimes, and her way of snacking led to a lot of teasing and name-calling from her schoolmates. For the other children, Raw Chef Yin´s snacks were more like ¨rabbit food¨ or a ¨goat´s diet¨. Now Raw Chef Yin is the one who has the last laugh as she is not only enjoying an incredibly healthy body and life thanks to her raw vegan diet, she has also become incredibly successful in her career promoting the benefits of this way of eating. Just Keep Growing Raw Chef Yin then started an Instagram account to document her raw vegan journey. Friends were always curious and delighted to be invited over as very willing guinea pigs to try out her recipes and raw food experiments. Once, she even made a 4-course fully raw Christmas dinner for her family. There was Zucchini Tartare, Mushroom Nut Burgers, Durian Pie and Fig Water Kefir. Hard to imagine all that being raw and vegan? Raw Chef Yin has proven this can be done, and enjoyed! We would very much like to be invited as her guests for her next Christmas dinner. Raw Chef Yin is one of those people who would go all the way for what she believes in. Raw vegan food for her was not just a casual Sunday hobby she picked up. She trained at the world's first classically structured raw and plant-based culinary school - the Matthew Kenny Culinary Academy at Evason Hua Hin, Thailand where she got a solid foundation in raw food preparation and it gave her the confidence to go even further in her career. Three Matthew Kenny courses and a year and a half of making raw meals later, she finally felt ready to dive completely in. She started conducting simple raw food workshops and she had so much fun sharing her knowledge that it drove her to do even more for raw vegan food. Coming from Malaysia which is rich in fresh vegetables and fruits all year round, she was in the perfect environment to build awareness and appreciation for local produce. Since then, she has created beautiful unique raw vegan dishes such as Ciku Pudding with Dragon Fruit Coulis, a Malaysian Mango Salad Dressing and lacto-fermented Belimbing Buluh. This not only drove interest in raw food but also encouraged locals to recognise the value of their local products instead of relying on imported ones. This was her first step towards Crafting the Future of Food in Malaysia. Nowadays, her workshops are all sold-out across Asia, including Hong Kong, Thailand, Taiwan, Bali and Singapore. Raw Chef Yin is now the host of her very own (non)cooking show called Velicious with Raw Chef Yin , possibly the very first raw vegan (non)cooking show in Malaysia. Yet another feather to add in her chef's hat! Raw Chef Yin is also a Certified Raw Food Teacher, having successfully completed a Raw Teacher Training Intensive taught by Karen Knowler in 2016 and 2017. Raw Chef Yin wanted to take her skills and knowledge to a world-class, professional standard. Since then, she has even worked with raw vegan French Chef Tina Barrat to introduce raw fine dining experiences to people in Hong Kong and Malaysia. What allows Raw Chef Yin to keep growing in her passion for raw food is her dedication to developing recipes on dishes that she loves. She is excited about food and its tastes, textures, flavours and it is simply a matter of veganising these beautiful dishes and creating a healthier option. "Never stop learning" is probably Raw Chef Yin's motto as she never stops researching and learning - attending courses, reading, watching videos, attending summits and definitely a lot of contact with other eager vegan chefs to share their passion and experience. Like Raw Chef Yin, My Blue Tea adores food and is always on the lookout for fellow foodies and chefs who are eager to try new natural, healthy ingredients. Check out the beautiful dishes Raw Chef Yin created with our superfood powders ! Imagine using already healthy superfood powders to create raw vegan dishes - that is like boosting the power each dish! Why not try making a Cauliflower Blue Rice Nasi Kerabu and for a special treat, how about a Pandan Matcha Frappuccino? Planting Seeds for the Future Raw Chef Yin has come a long way since being an awkward child scratching away at her skin and feeling hurt by the tauntings of schoolmates at her super healthy raw-as-can-be carrot sticks. She has seen a growing awareness and demand for raw vegan food in Malaysia, and events such as World Vegan Day is helping people learn more about this way of life. There have been more fully vegan places coming up which is helping to change the mindset that being a raw vegan is difficult and troublesome. There is even a Malaysian Vegan Society now with regular vegan meetups. Clearly, a lot has changed since the time when Raw Chef Yin first started out on her raw food journey. She continues to believe in the value of education and sharing knowledge. She loves posting photos of appetising vegan food on her social media channels to show people that raw and vegan does not mean boring, dry or tasteless. She can even make Sambal Belacan that is raw vegan! That is quite a feat and very exciting! Definitely one dish that will get people to sit up and notice! People tend to reject anything that is unknown or inaccessible and what Raw Chef Yin is doing is bringing raw vegan food right to the very heart of the people - it is not about telling them to eat new dishes that are strange, and simply preaching about how healthy something is is not always the most effective way to reach out to people. It is about showing there is another way to live, there are choices and people can still enjoy what they love and are used to. Delicious food is always a beautiful way to quell doubts and fears, not to mention get people excited and connected! Raw Chef Yin is dedicating her life to planting these beautiful seeds for a better and healthier future, not just for herself and those who are already fans of raw food, but for the benefit of many others who are still unaware or fearful of it, and for the planet as well. She hopes that one day, having vegan options would be as common place as having any style of cuisine and people would be well informed about raw vegan food and have options to freely enjoy raw vegan food anywhere in the world. She is taking heart in the fact that raw vegan food is already gaining a strong foothold in the USA and in the UK, so it would be just a matter of time before Malaysia embraces raw vegan food. Ultimately, choosing a whole-food, plant-based lifestyle would mean a healthier nation of people and a more sustainable world for everyone. We are sure the little girl that Raw Chef Yin was would be very proud of where her adult self is now, and of how much she has accomplished. If she could go back in time, she would treat her little girl self to a delicious meal of kiddie lasagne that is raw and yummy, and perhaps invite the other teasing children to join in and let their stomachs help them realise, instead of laughing at a little girl who enjoyed snacking on raw vegetables, they could share her snacks and change their lifestyle for a healthier, more joyous one. Inspired Yet? If reading all this about Raw Chef Yin has inspired your raw side to start whipping up some raw vegan dishes, check out all these courses she has! You can get started right here right now on a delicious raw vegan journey to glowing health! Raw Vegan Cheese How to Make Tempeh from Scratch Mouthwatering Korean Dishes Dairy-Free Ice Cream Raw Vegan Japanese Cooking Christmas Showstoppers Rawk with Yin - monthly vegan course Velicious with Raw Chef Yin Tantalising Thai The Ultimate Guide to Raw Vegan Afternoon Tea Would you join Raw Chef Yin in her delicious raw vegan food journey? Shop Online Recipes Buy Direct Trade Enquiries Raw Chef Yin

Indonesian Chinese Artistic Pastry Chef Gunawan Wu, accredited chef judge in South Australia Region, Sweet Responsible Ambassador for Lakanto Australia, Chocolate Ambassador for Nestle Professional Australia and also Chef Instructor at Scoffed Cooking School. Check out how he makes My Blue Tea Durian Pandan Alska Bomb and Dragon Fruit Madeleines. MY BLUE TEA CHEF PROFILE Chef Gunawan Wu Sweet Ambassador! Meet Chef Gunawan Wu who is currently Sweet Responsible Ambassador for Lakanto Australia, Chocolate Ambassador for Nestlé Professional Australia and also Chef Instructor at Scoffed Cooking School. He is dedicated to sharing his skills, passion and knowledge through his classes. Gunawan has worked in many top restaurants in Adelaide, e.g. Andre’s Cucina & Polenta Bar, Hill of Grace, Jolleys Boathouse, Mayfair. He's also a pastry chef instructor locally and internationally and is a consultant with a few restaurants specialising in the art of dessert-making. Despite his busy schedule, he is highly committed to the industry as a member of the Australian Culinary Federation. He has also become one of the accredited chef judges in the South Australia Region at a young age. Gunawan Wu Gunawan Wu Training at Le Cordon Bleu Culinary School Gunawan is an Indonesian Chinese. He came to Australia in 2013 to study a patisserie course in Le Cordon Bleu, Adelaide. Through Le Cordon Bleu’s networking, Gunawan has worked with and gained his experience from many great chefs such as Simon Bryant, Cheong Liew, Darren Purchese, Paul Gillis, Tony Carrol, Mauro Gulli and even Marco Pierre White. Daring to be different Gunawan came from a family who runs a motorcycle spare parts business in Indonesia. He is the only one of his five siblings who is in the culinary industry. He is also the youngest in the family who has been labelled the black sheep for not continuing with the family business unlike his siblings. It was not easy for Gunawan to convince his family to let him follow his aspirations. Gunawan never gave up in spite of that. Looking back, it was all well worth it as he has clearly made his parents proud with his achievements. He has been featured in newspapers, magazines and also recipe books. Food made artistic Gunawan has always loved art, b ut his dad was opposed to him studying multimedia design. So he studied for a Bachelor Degree in Hospitality and Tourism instead, specialising in Food Engineering. Life changed when he discovered that he could incorporate art into pastry making. For Gunawan, the art of plating and combining flavours allows creative expression, where he can bring his imagination into reality. He came to Australia to study in Le Cordon Bleu Australia to further his culinary knowledge and it provided a space for him to further nurture his passion for the culinary arts. Dragon fruits /Pitaya Madeleines by Gunawan Amazing Mie Goreng Chocolate Bar Sharing inspiration Gunawan aims to be a celebrity chef and continues teaching classes to share his passion, skills and knowledge. For Gunawan, inspiration is sustained by paying it forward. He himself finds inspiration from the very people he has inspired! Creativity through challenges Gunawan loves challenges and he gets a real buzz from participating in competitions. In 2013 when he was still a student in Le Cordon Bleu Adelaide, he competed in the Dilmah Real High Tea competition among head chefs and pastry chefs from the Hilton and Crown Plaza. Being the only student in the competition did not throw him off at all. He competed confidently, and his unique flavoured macarons, tom yum macarons with Dilmah Green Tea all amazed the judges and won him a bronze medal. He also challenged himself at international competitions, e.g. Savour Patissier of the year 2016, the People's Choice award, Tart Category and he was featured on the front cover of the Savour Patissier of the year 2016 recipe book for his incredible Terrarium Tart. Eccentric Indomie Mie Goreng Macarons Terrarium Tarts that won the Savour Patissier of the year 2016 award Getting creatively nostalgic with My Blue Tea Gunawan loves to create desserts with a twist. He had been looking for ingredients that reminded him of his childhood and he finally found these flavours through My Blue Tea e.g. pandan and durian flavour. He wants to share his joyful childhood flavours with his students and everyone in Australia through his beautiful desserts. Now everyone can enjoy his Durian Alaska Bomb with My Blue Tea! The making of Durian Alaska Bomb Voila ! The beautiful Durian (and Pandan) Alaska Bomb. Check out recipe 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 Durian Buy Direct Trade Enquiries Gunawan Wu