MATCHAI IS HERE!
Our new collab with Matcha Maiden+ win a trip to Melbourne
When two tea tribes get together, the possibili-teas are endless!!!!
We joined joined forces with the amazing team at Matcha Maiden to create... a magical masala miracle - MATCHAI!
We pimped up our beautiful signature masala blend with the antioxidant powerhouse that is Matcha Maiden's pure Japanese matcha to create an energising hug in a mug with a powerful punch of flavour! And there's a TRIP TO MELBOURNE up for grabs below!
We also had a cup of chai with Byron Bay resident plant-based chef heidi.flora. She spends most of her weeks creating beautiful custom cakes and treats for her clients special occasions. Right now, She is working on some pop up dinners in the Byron area, so that she can showcase her food in a way she has not before. We discovered her inspiration, challenges she has faced, must have items in the kitchen and her proudest creation etc. Read the interview with her here.
We have lots of exciting news about Prana Chai including the upcoming festival in Japan and our starter pack back in stock.
So get cosy with your cup of chai and enjoy this month’s edition of Prana Chai insider news.
Love and Gratitude,
Mario, Koray, Vincent and whole Prana Chai family.
PRE-SALE NOW LIVE!
This match(a) made in heaven between the Matcha Maiden and Prana Chai is now available for pre-sale and is limited edition so make sure you get in quick!!! Orders will be dispatched from Wednesday 19th September.
Ingredients: pure honey, premium black tea, cinnamon, cardamom, clove, ginger root, peppercorn, star anise, salt, turmeric, maca, matcha green tea powder
WIN a trip to Melbourne
For dinner with the Matcha Maiden + Prana Chai founders
In honour of this exciting collaboration and to celebrate our hometown, we are giving one lucky winner tea fan the chance to WIN A TRIP TO MELBOURNE to stay the night and have dinner with the Matcha Maiden and Prana Chai founders!!!!
All you have to do is enter at the link below by buying a bag of Matchai or simply by entering your email into the competition form. The competition wil be open for two weeks and we will announce the winner on Wednesday 26th September!
The dates of the trip will be organised once the winner is announced. TEA-RIFIC!
We had a cup of chai with Byron Bay resident, plant-based chef heidi.flora.She spends most of her weeks creating beautiful custom cakes and treats for people’s special occasions. Right now, She is working on some pop up dinners in the Byron area, so that she can showcase her food in a way that she has not done before. Heidi is so passionate about the food she creates. Each dish is a reflection of her, and a mix of creativity and perfection. Here is the interview with Heidi:
What inspired you to start your plant based cake business?
My love of dessert, all things sweet and a passion for a refined whole foods approach and plant based cuisine. I love to cater for those with food allergies/intolerances and food lifestyle choices. I don't just do sweets however, I do savoury also. I offer consulting, recipe & product development, food photography, catering and pop up dinners.
Do raw, dairy, gluten and refined sugar free cakes still taste good?
Heck yes they do! I've refined my recipes to make them not so heavy and dense like traditional raw sweets. Also I lay off the dates and don't over do the sweeteners, so that they are flavour balanced and you aren't left feeling like you need to have a nap to recover from a sweets hangover.
What has been the most challenging part of starting your business?
Work + Family + Self care balance. That's always a work in progress.
What formal training have you done to support your success?
I've done over 4 months of culinary training with Matthew Kenney (now PlantLab) a plant based culinary school online and in America. I'd say that, my high standards, perfectionism and never ending thirst for knowledge. I also taught Matthew Kenney's pop up school for a month in Sydney last year.
What is your proudest creation?
Shumai Dumplings that a fellow student and I crafted together for our pop dinner we ran in New York as apart of our culinary training in level 4 (highest level with PlantLab).
Kohlrabi Shumai Dumplings. Turmeric brazil butter. Miso almond ricotta. Pomegranate. Carrot. Pea greens oil. Pickled ginger. Raspberry hibiscus broth. See my instagram for a photo of that dish!
What are the three must-have items in the kitchen?
Good quality blender. Nut milk bag. An amazing knife (absolute non-negotiable must have!! I'm obsessed with my knives and freak out when I go to someone's house and have to use a blunt shitty knife haha!)
What is your fav meal of the day?
That's a hard one! They're all good :) Maybe dinner.
Chef/ cook inspiration?
Local inspiration Fleet - Josh Lewis & Paper Daisy - Ben Devlin. International inspiration Blue Hill at Stone Barns - Dan Barber. I was lucky enough to go there when I did my culinary training in New York. His farming ethics, the respect he has for ingredients and the way it is grown and farmed is mind blowing. Ps. Watch him on Chef's Table - Netflix.
What does Creativity mean for you?.
The ability to express yourself through any form, letting it flow with no boundaries. I love creative freedom!
What are you known as outside youwork?
Mum & Wife. I love to garden, art and craft. You will probably always find me in the kitchen though :)
Questions that you wish people ask more of?
Where does this come from? What is that ingredient? How can I source this without the plastic? How and where is this grown?
What are you most grateful for?
My husband, we are each other's biggest fans! Always supporting each other to grow into the best version of ourselves.
Where can people find you and your business?
On instagram @heidi.flora and freelancing in the Byron Bay region
Prana Chai Recipe - Chai Banana Hemp Oatmeal
Ready in 10 minutes
Prana Chai Masala Blend 30g (2 TBSP)
GF rolled oat 80g
1 Mashed banana (Ripe)
Hemp seeds 2 TBSP
Maple syrup 1 TBSP
Coconut milk or Oat milk or Almond milk 200ml
Pinch of salt
Vanilla extract 1 tsp
Fresh Figs - Blueberry - Cacao Nibs - SUnflower Seeds - Dried Coconut Slice - Banana - Yoghurt etc.
Brew 100ml of water with 2 TBSP of Prana Chai in a small pot and strain (about 2-3 mins) and set aside
Place rolled oat, your choice of milk, mashed banana, hemp seeds, maple syrup and brewed chai on low heat while stir occasionally to make sure that it doesn’t burn
After 3 to 5 mins, your oatmeal will be nice & think like porridge texture add vanilla extract, salt and transfer the oatmeal to 2 bowls
Decorate the oatmeal with seasonal fruits or nuts or yoghurt as you wish
Enjoy it with cold brew Prana Chai
You can heat up the oatmeal in a microwave if it gets cold
Store in a sealed container in fridge for 2 days
If you like sweet, add more maple syrup or honey
If you like creamy, add butter or cream
If you like fruity, add seasonal fresh fruit
If you like nutty, add nuts and seeds
Prana Chai STARTER PACK is back on sale - thanks for waiting!
All the essentials in one place - our all time best selling item is back in stock. We are very grateful that you have been so patient.
Makes a thoughtful gift for your chai loving friends or a very approachable starter pack for Prana fans. 250g Prana Chai Original Blend + stainless steel stove top pot + fine mesh strainer + Robert Gordon Chai Latte Hug Mug and the Prana Chai Recipe Booklet.
Prana Chai is all natural, handmade in Melbourne with LOVE for you as always. :) Be quick, before they run out again!
Date and time:
11: 00-17: 00
29th and 30th of September
UNU University Plaza (5-53 - 70 Jingumae Shibuya - ku, Tokyo)
ABOUT TOKYO COFFEE FESTIVAL
It is the largest coffee festival in Japan that has kicked off in the fall of 2015. TOKYO COFFEE FESTIVAL is a place for people to experience and practice the pleasure of coffee filled with diversity.
Our UK & EU face Sandra just shared Prana Chai at Berlin Coffee Festival and officially launched the new flavours (Peppermint and Turmeric). Here are few snaps from the festival :)