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Durian powder for that unique and refreshing flavour of Asia without the mess. MY BLUE TEA SUPERFOODS STORE DURIAN POWDER Shop Durian, the King of Fruit Shop All Recipes Trade Enquiries Durian Benefits SHOP DURIAN Shop Durian Quick View Limited edition Durian Granola - Cheffery's Pantry Regular Price $16.99 Sale Price $15.29 Add to Cart Quick View Black Friday Sale Durian Latte Blend - 1kg Regular Price $89.95 Sale Price $64.95 Add to Cart

My Blue Tea Chef Story is Catherine Teo who had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a pattiserie chef! Read her stories and view her blue tea recipes. MY BLUE TEA CHEF PROFILE Catherine Teo Catherine had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a patisserie chef! Now Catherine lives and works in Melbourne as a pastry chef. Follow her Facebook page Cat's Bakery Creations and get that saliva flowing! Catherine spends a good part of her time on baking for charity, so while you may not get to order her lovely creations from her Facebook, she is always open to charity opportunities and sharing beautiful food with people is something to feed one's soul as well. CATHERINE TEO Catherine Teo Daring to Change…for a Sweeter Future Every chef we meet has got an amazing story to share. It is never just about someone who likes food or likes to cook. We have heard so many inspiring stories of how each chef got to where they are now. These have been inspiring food for thought and for My Blue Tea, being connected to culinary experts from all over the world is is also a wonderful motivation to keep doing what we do. These are all people who trusted in their vision to share amazing, healthy food with others and we get such a thrill when chefs experiment with our superfoods and beautiful dishes emerge as a result of this marriage between their skills and our ingredients! So here's food for thought: What does one do after spending 27 years in a qualified profession and finding that this is really not making one jump out of bed every morning? Chef Catherine took the plunge and dared to change. And she is certainly not looking back. Her change has led to a far sweeter future that is making her love every single minute of her life. Chef Catherine's love for baking knows no bounds, resulting in beautiful So here's food for thought: What does one do after spending 27 years in a qualified profession and finding that this is really not making one jump out of bed every morning? Chef Catherine took the plunge and dared to change. And she is certainly not looking back. Her change has led to a far sweeter future that is making her love every single minute of her life. Out of her Comfort Zone Catherine had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a pattiserie chef! Talk about leaving one's comfort zone! Her passion drove her to bake any chance she got - she taught herself from recipe books, YouTube and just rolling up her sleeves and getting her hands deep into her ingredients. In 2015, Catherine took one step further. Learning on her own was no longer enough. To take her dream towards reality, she decided to train as a professional pastry chef in Melbourne. She successfully completed her Certificate 3 and Certificate 4 in a patisserie course and she received her Diploma in Hospitality Management course in 2017. A gorgeous no-bake Blue Butterfly Lemon Cheesecake Growing Healthier Making that scary change was the best thing Catherine did for herself, and we are glad she did it as we can now all enjoy her delicious creations! As in any art, all artists strive to grow and improve. Catherine is moving into exploring healthy baking with natural ingredients. My Blue Tea loves collaborating with chefs from all backgrounds who share our passion in healthy eating that is also exciting! Catherine has created several new recipes using My Blue Tea's superfoods ingredients. Now Catherine lives and works in Melbourne as a pastry chef. Follow her Facebook page Cat's Bakery Creations and get that saliva flowing! Catherine spends a good part of her time on baking for charity, so while you may not get to order her lovely creations from her Facebook, she is always open to charity opportunities and sharing beautiful food with people is something to feed one's soul as well. If you are inspired by Catherine's self-made pastry chef career path, why not try out some of her beautiful recipes yourself? Read here for a recipe using My Blue Tea's Blue Butterfly Pea Powder and Red Roselle Powder - Butterfly Pea and Roselle Yoghurt (the most power packed healthy breakfast you can have). And perhaps after this, you may also be inspired to relook at your career and ponder how you can make your future sweeter! A stunning and healthy breakfast recipe for you courtesy Chef Catherine using both Blue Butterfly Pea Powder and Red Roselle Powder 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 Catherine Teo Jackie's Recipes

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.

From coconut shakes to DIY kits to toppings, My Blue Tea has it all. The Original Coconut Shake originated from Melaka (Malacca), Malaysia. With our new kits, we made it easy for you to make your own signature Coconut Shake. Use it to make your own shakes, frappes and smoothies. Check out different Coconut Shake Kits available. Each kit will come with a FREE Blender and Thermos flask. Coconut Shakes Shake me up, Baby! Our New Coconut Shake Series are the craziest sensation now. GET COCONUT SHAKES GET DIY KITS GET TOPPINGS Quick View Pudding Eaze - Coconut pudding base (LTO) Price $7.90 Size Add to Cart Quick View New Stocks 100g - Coconut Shake - Coconut Smoothie Price $6.95 $6.95 / 100g $6.95 per 100 Grams Quantity Add to Cart Quick View 1.0Kg - Coconut Shake - Coconut Smoothie Price $59.99 $59.99 / 1kg $59.99 per 1 Kilogram Add to Cart Quick View Coconut Shake - 100 grams Price $6.95 $6.95 / 100g $6.95 per 100 Grams Add to Cart Make Coconut Shakes in 3 Easy Steps Enjoy Coconut Shake Smoothie - anytime and anywhere! Ready in a few simple steps. Step 1. Get an MBT Blender ready Add 60grams Coconut Shake Add 60ml water or flavours you prefer Add 225grams ice Step 2. Add your choice of flavours (Butterfly Pea, Pandan, Matcha Coconut, Almond Coconut, Dragonfruit, Jackfruit, Durian or Coffee etc) Step 3.Blitz with MBT Blender Blitz till it's creamy and smooth like ice cream. Optional Step. Add toppings Try this NEW Coconut Shake Boba Add in whatever toppings you like from our online shop and create your very own new recipe "Coconut Shake Boba or ice blended Smoothie"! OVER 18 Coconut Cocktail Shake ideas for those above 18 years :) Add your favourite liquor then blitz (a) Coconut Shake Pina Colada with Rum (b) Coconut Shake Lychee Martini (c) Coconut Shake Blue Rum (e) Frozen Coconut Shake Mojito with Rum DIY KITS DIY Coconut Shake Home Kit The Original Coconut Shake originated from Melaka (Malacca), Malaysia. With our new kits, we made it easy for you to make your own signature Coconut Shake. Check out different Coconut Shake Kits available. Each kit will come with a 380ml Portable Blender and Thermos flask. GET THE KIT Quick View Limited edition Traditional Round Mooncake Mould - round (50g) Price $7.99 Add to Cart Quick View Limited edition Lion Dance - Mooncake Mould (50g) Price $8.99 Add to Cart Quick View Butterfly Pea Powder Price $90.00 $90.00 / 250g $90.00 per 250 Grams Out of Stock Quick View Clearance Test Tube - Tea, Weddings, Baby shower, Candy Regular Price $14.99 Sale Price $6.75 Add to Cart Quick View Clearance LTO - Dessert Cups with lids and spoons - Oval Regular Price $9.99 Sale Price $5.99 Add to Cart Quick View Clearance LTO - Dessert Cups with lids and spoons - Round Regular Price $14.99 Sale Price $7.50 Add to Cart Quick View Limited edition Pineapple - Mooncake Mould Price $8.99 Add to Cart Quick View Persimmon - Mooncake Mould (75g) Price $9.95 Add to Cart Quick View Limited edition Panda - Mooncake mould - Mid Autumn Festival Price $8.99 Add to Cart Quick View DIY Kits DIY Blue Beauty Kit Price $163.99 Additions Add to Cart Quick View DIY Kits DIY Just Coconuts Home Kit Price $126.70 Additions Add to Cart Quick View DIY Kits DIY Pandan Cendol Coconut Shake Homekit Price $172.99 Additions Add to Cart Your Shake Toppings Add a bit of glamour to your coconut shake by adding one of our exiciting range of toppings Quick View 1.0Kg - Coconut Shake - Coconut Smoothie Price $59.99 $59.99 / 1kg $59.99 per 1 Kilogram Add to Cart Quick View New - Limited edition Pandan Granola - Cheffery's Pantry Price $16.99 Add to Cart Quick View Limited edition Durian Granola - Cheffery's Pantry Regular Price $16.99 Sale Price $15.29 Add to Cart Quick View Toasted Hawaiian Coconut Chips - 1 Kg (LTO) Price $39.99 Out of Stock Quick View Clearance LTO - Dessert Cups with Lids & spoon - Heart Regular Price $14.99 Sale Price $7.50 Add to Cart TOPPINGS

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

My Blue Tea Chef Profile features not only Zaleha's culinary skills but also her sense of humour and the way she came back with a crispy bounce when she could have allowed The Rendang Controversy to floor her. MY BLUE TEA CHEF PROFILE Zaleha Olpin Zaleha Olpin may have gotten controversial attention as the MasterChef UK Contestant who was (unfairly) eliminated because the judges viewed the humble chicken rendang as a dish that had to be crispy. That is nothing more than a highly personal opinion of the judges, but for Zaleha, she knew better, she had her entire culture and tradition which she has lived behind her, and she trusted her own experience of the dish. ZALEHA OLPIN Zaleha Olpin The Rendang Victory ¨I want to share my passion and love for Malaysian food with people around the world. Food is how we connect with each other in Malaysia.¨ The Rendang Controversy Zaleha remembers rendang as the first thing her mother cooked for her then-boyfriend-now-husband when she first brought him home to meet her parents (lucky husband!). Zaleha even had fond childhood memories of the dish. She used to save up pocket money on Fridays as a child so she could buy the dish from a special stall outside her school that sold the best nasi lemak (served with rendang). That was how precious that dish was to Zaleha. In those days, rendang was a luxury. To have been so unfairly eliminated in the competition after having worked so hard to get to that point was not easy to stomach for Zaleha. Her feeling of utter disappointment was not about being eliminated and not winning. What gutted her was the lack of appreciation of all the hard work she put into the dish, and the helpless feeling in the face of the unfortunate ignorance of those trusted to be culinary experts on the programme. Ultimately, it was a blow because Zaleha was hoping her efforts on MasterChef could help boost Malaysian cooking in the UK. Vital Ingredient for Victory Looking at all that had happened, one could say Rendang was an important ¨ingredient¨ in her early days, and it was also the key that turned her career around and catapulted her to where she is now. Instead of stewing away in the Rendang Controversy, she chose to do a turnaround. She was on her way to The Rendang Victory. For My Blue Tea, we see Zaleha as way more than just ¨That Rendang Lady¨. While her controversy may have brought her into the limelight, it has turned out to be just the push she needed to trust her innate passion for cooking and publish her very first cookbook, (and we LOVE the title) ¨My Rendang Isn´t Crispy and Other Favourite Malaysian Dishes ¨. Yes, we admire Zaleha´s culinary skills but we also absolutely dig her sense of humour and the way she came back with a crispy bounce when she could have allowed The Rendang Controversy to floor her. A common characteristic running through all of My Blue Tea´s Chefs is how good-humoured, upbeat and tenacious they all are to overcome their own personal challenges to be the successful chefs they are today. All of them faced difficult situations where it would certainly have been much easier to step back and give up. We are so glad they believed in their passion for cooking, and they all pressed on. And are here to share their amazing culinary experiences with the world. Zaleha´s book eventually won the World´s Best in the Celebrity Chef category in the prestigious Gourmand World Cookbook Award 2020. That is no mean feat. This is a huge step from letting the judges´ criticisms be a death sentence on her passion and career. A Sizzling Success The Rendang Controversy aside, Zaleha´s Culinary CV is absolutely mouthwatering and highly impressive. She has collaborated with top organisations such as the W Hotel Kuala Lumpur, ASDA, Rajah, Cookpad, the University of Bristol, The Great British Food Festival, Waitrose, 91ways and the London Muslim Festival and she is also part of the UK Sainsbury´s Taste Makers team. (Where does she find time to do all that?) Zaleha was even invited to cook with the previous UK High Commissioner to Malaysia, Her Excellency Victoria Treadell, in 2018 as part of a gastrodiplomacy session. Home is still Best In spite of having lived in Japan, South Korea, the Middle East and Australia, Zaleha remains very much a Malaysian girl at heart. She has spent more than twenty years abroad which has given her the much-envied advantage of becoming well-versed in international cooking. In spite of that, her traditional roots lovingly embedded in her by her mother who taught her how to cook traditional Malaysian dishes continue to flourish. Her mother was her biggest influence in her cooking. This is truly authentic cooking passed down through the generations. Zaleha does not whip out her international ¨tools¨ when family or guests come around for a meal. It is traditional cooking that she feels most authentic and natural with when it comes to pampering loved ones at home with her cooking. While it may sound exciting and romantic that Zaleha was living around the world as she followed her husband on his globe trotting, homesickness is a very real challenge for Zaleha. In some countries, it was next to impossible to find decent Malaysian restaurants. As they say, necessity is the mother of all inventions. Zaleha found a way to ease her homesickness and craving for food from home by building up her own passion for cooking and sharing to-die-for traditional Malaysian dishes with everyone. Just Keep Cooking Today, Zaleha lives in Bristol with her husband and youngest daughter and she is the owner of the incredibly successful Malaysian KitchenUK Supper Club. She often hosts supper clubs and pop-ups around the country and if there is a food festival somewhere, you are very likely to spot Zaleha doing a food demo there. And like pretty much all our other My Blue Tea Chefs, Zaleha has an insatiable thirst to do more and more gastronomical activities. She is also the founder of That Rendang Lady selling authentic anti-homesickness Malaysian products like Rendang and Sambal Paste. She may not have imagined being at this point in her life when she was first learning the ropes from her mother in their kitchen at home as a little girl. Zaleha has much to be proud of. She used to work as an accountant at Petronas and she has certainly made a 360 degree turnaround in her life since then. A mark of a maestro is also their passion to share their knowledge with others, and Zaleha has a generosity of spirit which brought her to teach Malaysian cooking at a local cookery school. And as if that is not enough, Zaleha wants to reach out to even more people (i.e. the entire world!) so she is starting her own YouTube channel to share with people how special Malaysian food is and how it is enriched with flavours and textures because of its multicultural setup. Malaysian Rendang Paste If you are the lucky ones in the UK you are able to purchase a little taste of Malaysia! Nasi Kerabu A blue classic! That Rendang Victory We LOVE Zaleha's recipes AND her sense of humour Blue Bread with Butterfly Pea Powder A feast for the eyes and stomach with the inclusion of Blue Butterfly Pea Powder Sour Plum and Jackfruit Latte Layer Cake Chef Zaleha infused our Jackfruit Latte powder into her layer cake Sharing a Global Passion And of course, we love working with chefs who share our passion for sharing good food and it was great fun for us to send Zaleha My Blue Tea´s superfood powders and see what she would whip up! So if you want a taste of a truly sedap recipe infused with true-blue Malaysian flavours, check out Zaleha´s dishes she created using our jackfruit latte powder and butterfly pea powder . We believe good food is to be shared, and food tastes even better when shared. So be sure to keep your eye on this page, we are always on the lookout for chefs to get to know and who believe in the power of food to bring people together from all over the world! Zaleha's recipes Shop Online Buy Direct Trade Enquiries Zaleha Olpin

My Blue Tea Chef Profile features Lillie Giang who is cooking to the moon and back. Today the big show is on Lillie making elegant, exquisite butterfly blue pea snow skin mooncakes. LILLIE GIANG MY BLUE TEA CHEF PROFILE Lillie Giang Lillie was set to be a chef from the moment she was born. Her family were all dedicated foodies in Vietnam. Food was worshipped, adored and highly respected in her family. She grew up living, breathing and of course, eating dishes that were skillfully whipped up. It was Lillie's father and maternal grandmother who taught her precious lessons in eating, cooking and naturally, living well. When a child grows up learning the fine art of cooking from people who are near and dear to them, the child naturally develops a genuine love and talent for food and cooking Lillie Giang The Food Affectionist ¨My philosophy around food has never changed. Keep learning (I’m a forever student), never stop cooking and always give back with abundance.¨ Eating to the Moon and Back My Blue Tea is always on the lookout for chefs and food enthusiasts who share our values of eating natural, healthy food that is not only exciting to the palate but also enticing to the eyes. With each chef we meet and know, we learn so much more about the rich art of cooking. Each chef invites us to their own unique world of textures, flavours and most importantly, culinary stories that inspire. Special festivals always have special foods and the Mooncake Festival is one where we love drooling over gorgeous mooncakes that are rich with flavours, textures and colours. Lillie Giang is the chef who is bringing our Blue & Pandan snow skin mooncakes to life. We first saw her ¨giveaways¨ on her Facebook group by various brands and companies and we got curious enough to approach her with My Blue Tea's range of superfoods and natural products . Lillie was absolutely lovely and so quick at making decisions! We had a little chat and it was clear what she wanted. Lillie was very open to learning about and experimenting with new ingredients so we immediately sent her heaps of Superfood Powders, Blue Teas and Latte Powders for her to get her magical hands into and to share with her team of enthusiastic cooks and bakers. When it comes to food, a vital ingredient to enjoy it is simply to share it. No foodie or chef in the right frame of mind would ever hoard food for themselves. The joy of cooking comes from not just the process of making the food but also from having the opportunity to share with family, friends and even people we do not know (yet)! Cheering Melbourne during the COVID-19 Pandemic Lockdown It was sometime in October when Lillie contacted us and said that the Chinese Association of Victoria wanted to make a Mooncake Festival video of her making mooncakes. Due to the lockdown in Melbourne, a lot of festivals had been cancelled and the city was really missing the festive mood, and very much in need of cheering up. Lillie was more than happy to do it and she wanted to bring out the gorgeous shades of blue with the texture of snow skin for her mooncakes. Blue is an extremely pliable and exciting colour to work with in food as it offers such a rich palette of shades and tones. Depending on the thickness of the coconut milk you use or if you use water, the shades change and it is very much like being a scientist in a laboratory. You never know what you are going to get when you mix different liquids together with the butterfly blue pea powder. It is great fun as long as you approach it with curiosity and throw rigid expectations out of the window. Especially with so many cities around the world in lockdown, the last thing we want is to impose monotony on all aspects of life. With a simple mix of butterfly blue pea powder and a liquid, your kitchen can absolutely come to life with a variety of shades. Just imagine - no two mooncakes look alike! And they do not have to! No more standard colour and design. Life can be exciting. Deliciously so! As it was such short notice, we could not send our products by normal post, and what with lockdown restrictions, we knew the Australian post could not get things out as quickly as before. We took a chance and decided to Express Post My Blue Tea's products to Lillie. It was a rather nail-biting time as we really hoped the products could get to Lillie in time. Unfortunately, My Blue Tea's parcel did not arrive. One important lesson all cooks learn and which we apply to our daily lives is to quickly improvise. That literally is no use crying over spilt milk and when a recipe goes wonky or if we are missing an ingredient, we try our best to improvise and salvage the dish. So we quickly moved on to Plan B. We called Roger Yeo, the proprietor of Lion City Asian Grocery in Mt Waverley. We explained to him our situation and luckily for us, Mr. Yeo was such a lovely, generous soul he agreed to assist us. Lion City Asian Grocery stocks My Blue Tea's products and he actually personally delivered My Blue Tea products to Lillie. We were so grateful for his help. Finally Lillie could get our products to make her beautiful snow skin mooncakes. We feel proud that Lillie had chosen to use My Blue Tea's products for her mooncakes - an age old traditional recipe that requires skill and patience. Lillie was set to be a chef from the moment she was born. Her family were all dedicated foodies in Vietnam. Food was worshipped, adored and highly respected in her family. She grew up living, breathing and of course, eating dishes that were skillfully whipped up. It was Lillie's father and maternal grandmother who taught her precious lessons in eating, cooking and naturally, living well. When a child grows up learning the fine art of cooking from people who are near and dear to them, the child naturally develops a genuine love and talent for food and cooking. It is clear when you look at Lillie that she has been nourished from the inside out growing up - her sunny smile is the first thing that strikes you about her. There is something open, inviting and honest about her that welcomes you into her space. For Lillie, her love of life is intimately connected with her love of food. And we understand Lillie when she says that food connects her to people and takes her around the world and gives her purpose. Food has connected Lillie to us, and in turn that continues to connect all of us to foodies in her circle and in My Blue Tea's circle. And it is a joyous connection we all have, food unites and never divides. All true-blue chefs and foodies are eager to learn and share and tomorrow is always a great day to look forward to, for more food experiments and sharing good food with family and friends. Lillie Giang https://www.thefoodaffectionist.com.au/ We clicked with Lillie because we share the same philosophy of giving back with abundance. That is how life continues! Lillie has had a rich career as a chef, coach, educator and presenter. It is important for her that cooking is not an exclusive arena available to only a chosen few. In fact, what drives her is the goal to make cooking available to many, to make it affordable, sustainable and fun! Lillie lives and breathes her values of sharing wholesome, quality food with people and making connections wherever she goes. She is a guest presenter on The Cooks Pantry (Channel 10) and My Asian Banquet (Channel 7). She is also an advisor and in-store pop-up presenter for several well-known supermarkets and shopping centres. And if that is not enough to keep her busy and satisfy her craving to share amazing food, she also works actively with NDIS (National Disability Insurance Scheme) students and their families to help make food accessible by teaching them how to prepare and cook food, all true to her values of making food accessible, fun and making a difference in people's lives. And Lillie does not stop there. At weekends she is eagerly sharing her love of food and culture with other enthusiastic foodies at some of Melbourne's largest indoor and outdoor food festivals and events. We take our hats and aprons off to Lillie for making her 24 hours stretch across the week to give back to the community all her knowledge, experiences and most importantly, love for cooking! We love how Lillie is experimenting with My Blue Tea´s products to create new flavours, textures and colours. We are so driven to do what we do because, quite simply, food is exciting! If this gets you inspired, why not try out some culinary experiments of your own with My Blue Tea's range of superfoods and powders ? You never know what you are going to get! Keep an open mind and stay curious! Bring out the Lillie Giang in you! Download recipe for this elegant, exquisite butterfly blue pea snow skin mooncake. Blue and Pandan Snow Skin Moon Cakes Fit for eating on the moon! Made with love by Lillie Giang. Pandan Coconut Lillie Muffins Made with My Blue Tea's Pandan Powder, they're simply over the moon! Lillie Giang's Vietnamese Noodles Have you tried this with My Blue Tea's Kaffir Lime Leaves Powder? Lillie's Hot Cross Buns Add My Blue Tea's Pandan Powder for enhanced flavour and fragrance The BIG cook show Moon Cake Recipe Blue Recipes Shop Online Buy Direct Trade Enquiries Lillie Giang

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

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

Chefs from all over the world and cooks at home trust My Blue Tea products for their cafes, restaurants, catering business and home. View who they are and all the wonderful things they create. Meet the Chefs who use My Blue Tea products Chefs from all over the world and cooks at home trust My Blue Tea products for their cafes, restaurants, catering business and home. View who they are and all the wonderful things they create. Father's Day treat - "Pandan Lemongrass Chicken Chop" Have you tried Chicken Chop? Treat Dad to this iconic Malaysian Twist: Fragrant Chicken Chop with Pandan & Lemongrass This Father’s Day, treat Dad to a delicious and aromatic Malaysian-style Chicken Chop, infused with the fragrant notes of Pandan & lemongrass. This dish is crispy on the outside, juicy on the inside, and packed with Southeast Asian flavours that make it extra special, similar to a snitzel only better!!Malaysian Chicken Chop is a beloved Western-inspired d Get PANDAN -ed with our Chefs Discover the Art of Pandan - Pandan MasterClass. Enjoy **five delicious recipes** from **five different experts**, all taking place on **3rd August 2025, Sunday at the Pyrmont Community Centre, Sydney. Grab your ticket now 👉 Spend an afternoon learning, tasting, and winning awesome Pandan products! Join us for a unique celebration of pandan—where you’ll discover its vibrant flavors, learn from expert chefs, bakers, and business owners, and even take home some delicious tre Unlock the Magic of Pandan: Join Our Exclusive Pandan Masterclass in Sydney! Limited Spots Unlock the Magic of Pandan: Join Our Exclusive Pandan Masterclass in Sydney! Limited Spots.Calling all food lovers, bakers, and culinary adventurers! 🌿 In collaboration with the Australian Malaysian Singaporean Association (AMSA), we’re thrilled to announce our first-ever Pandan Masterclass—an immersive, hands-on experience where you’ll learn the secrets of cooking and baking with this beloved Pandan Chiffon Cake by Chef Tony Tan Pandan Perfection: A Malaysian Nyonya Chef’s Take on the Iconic Chiffon Cake. Such is the glamour of chiffon cake using Pandan Powder or Liq Are Purple Sweet Potato Hot Cross Buns the New Twist on a Classic Easter Treat? A quick + easy Purple Sweet Potato Hot Cross Buns are a vibrant & delicious twist on the traditional hot cross buns. Try this Easter recipe. Pan fried Pandan Chinese Buns or Baozi easy recipe The Chinese pan fried buns or baozi has a new twist with Pandan. So easy to make so delicious with Pandan with lotus and sesame seeds. The Perfect Combination: The Secret to Making a Delicious Satay Pizza The Perfect Combination: The Secret to Making a Delicious Satay Pizza. Discover the delicious Satay Pizza with satay marinade & satay sauce Can Fusion Cuisine Revolutionize Traditional Italian Pizza? A Beef Rendang Pizza Testimonial Can Fusion Cuisine Revolutionize Traditional Italian Pizza? A Beef Rendang Pizza Testimonial using Spargo Mills - My Blue Tea spice pantry Chef Jeffery Liew Chef Jeffery Liew from Chefferys made beautiful Pandan Kueh, Pandan cakes and has Peranakan heritage from Melaka. He now has PANDAN Granola Raw Chef Yin, Raw Vegan Chef Malaysia is a culinary paradise - one of its most prized gems is Raw Chef Yin. Raw Chef Yin loves Pandan Powder, Dayak Ginger Juice & Blue Chef Catherine Teo Daring to Change for a Sweeter Future by Chef Catherine Teo. Catherine loves Pandan & Dragon Fruit powder. She bakes yummy dragonfruit che Rafaela Baia, Yummy Raw Cakes Rafaela Baia is a chef owner of Yummy Raw for Vegan Raw Cheesecakes. There is a way to create healthy, raw, dairy-free, gluten-free cakes. Chef Nora Haron Chef Nora Haron-Daring to be Authentic. Once you see and taste Nora's culinary creations, you will be tempted to take her home with you. Chef Lillie Giang Chef Lillie Giang, founder of FOFA (Feed One Feed All) - she loves our Pandan and Butterfly Pea tea. And has made Butterfly Pea Mooncakes. Chef Zaleha Olpin Chef Zaleha is the Crispy Rendang Lady of MasterChef UK, may have gotten controversial attention. Zaleha loves Roselle & Pandan powder. Chef Gunawan Wu Meet Chef Gunawan Wu who is currently Sweet Responsible Ambassador. Chef loves to create with our Durian powder & made Durian Bombe Alaska. Loving the Flavours of Chef Josh My Blue Tea Chef Profile - Flavours of Josh with Chef Josh. Nothing is too challenging for Josh as he fuses Asian and Indian cooking. Jonah, our seven-year old Chef My Blue Tea Chef Profile: Jonah Bakes. 7-year-old baker makes happy cookies that make the world a better place despite of his problems.

Buy My Blue Tea products from our stockists and retailers in United Kingdom. We are always looking for distributors for My Blue Tea products. BUY DIRECT SHOP ONLINE UNITED KINGDOM Australia UK Malaysia USA New Zealand Shop Now Singapore Blue Recipes UNITED KINGDOM SHOP ONLINE England My Blue Tea - UK St John’s Innovation Centre Cowley Road CB4 OWS Cambridge, Cambridgeshire England, United Kingdom Contact Silviya Millar Tel: 07963638220 / 01284-810053 UNITED KINGDOM England Makan Bites Sleaford Lincolnshire United Kingdom Contact Cheryl hello@makanbites.co.uk Facebook: @makanbitesuk Tel: +44 7951 033324 www.makanbites.co.uk United Kingdom SHOP FOR UNITED KINGDOM LOCAL DELIVERY AUD (AU$) Quick View 50g Sliced Torch Ginger Flower Bud Price $24.95 $24.95 / 50g $24.95 per 50 Grams Add to Cart Quick View Black Friday Sale Fragrant Pandan Powder - freeze dried Regular Price $16.99 Sale Price $13.59 $13.59 / 50g $13.59 per 50 Grams Add to Cart Quick View Organic Butterfly Pea Powder (50g) Price $24.99 $24.99 / 50g $24.99 per 50 Grams Add to Cart Shop

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 Canberra ACT Australia UK Malaysia USA New Zealand Shop Now Singapore Blue Recipes Canberra ACT Canberra June email: joontony@gmail.com Canberra