Dilmah Real High Tea Recipe Book Australia Volume 2

real high tea Volume 2

© 2013 Ceylon Tea Services PLC All rights reserved. No part of this publication may be used or reproduced in any manner whatsoever without written permission from the publisher.

Credits Original recipes provided by the Gold and selected Silver Winners of the Dilmah Real High Tea Challenge 2012 competitions held in Australia, New Zealand and Singapore.

A complete index of winners’ names and recipes can be referred to on pages 266–271.

Photography Cath Muscat & Bree Hutchins (RHT Australia) Robin Hodgkinson & Kim Christensen (RHT New Zealand) Alan Benson & Bree Hutchins (RHT Singapore) Edited by Brand Marketing Tea at Dilmah Designed by Manic Design, Singapore Printed and bound in Singapore ISBN: 978-955-0081-10-3 Ceylon Tea Services PLC MJF Holdings No. 111, Negombo Road Peliyagoda Sri Lanka www.realhightea.dilmahtea.com www.dilmahtea.com www.facebook.com/dilmah www.twitter.com/dilmah

real high tea Volume 2

foreword

F

ine tea is assuredly urbane yet at the same time so very affable. It is luxurious, beyond the conventional definition of the term. It combines the uniqueness of a beverage that is picked by hand and made by artisans who relay the magical influence of Nature; it is the natural alchemy of soil, sunshine, wind and a host of natural climatic factors that define aroma, strength, flavour and intensity in tea. There is no beverage that is quite like tea.

Once the favoured pastime of royalty, the enjoyment of tea is universal, popular amongst commoners and nobility, and it remains so in the 21st Century for tea is the most popular beverage after water. It very nearly had its day at the hands of merchants who value the healing herb more for profit than for the pleasure and wellness that fine tea offers.

An ancient beverage first discovered 5,000 years ago, tea is enjoying a renaissance. It is unquestionably the beverage of the 21st Century for the plethora of benefits it offers, from companionship to serenity, from its unique role as catalyst to conversation and social gathering to the multitude of its protective health benefits. High Tea is a perfect expression of the importance of tea in our lives.

The Dilmah Real High Tea Challenge began in 2007 as an exploration of a contemporary high tea. It has traversed continents with this quest, starting in Colombo, Sri Lanka and continuing through Perth, Adelaide, Melbourne, Brisbane, Sydney, Auckland and Singapore. Not merely a culinary challenge, our Real High Tea demands an intelligent and creative approach to tea.

At the heart of the challenge is tea, but not just tea. To anyone who loves tea, Real Tea is the only way to make tea. There is an alternative, known as CTC (“crush, tear, curl,” which is a compromise, sacrificing sophistication for convenience. Real Tea is what my father, Merrill J. Fernando, made an unwavering commitment to when he set out to share the pleasure in tea in the 1950s. The term refers to tea made in the traditional manner, which therefore offers the unique terroir of the place in which it is grown, the prevailing climatic conditions and the skill of the teamaker.

Integrating Real Tea into High Tea demands precision. As an example preparing tea requires an understanding of the specific terroir of the tea, its attributes and perfect brewing; the quality and temperature of water; and eventually nurturing the tea to reveal its personality in the form of flavour, strength, aroma, colour, and natural antioxidants.

Beyond the preparation of tea is its presentation, to enhance the appreciation of fine tea on the eye, the nose and only then on the palate. High Tea was traditionally an afternoon meal. The Dilmah Real High Tea Challenge seeks to bring that tradition into the 21st Century with elegance in its integration of Tea Gastronomy.

In its subtlety and the nearly infinite variety of gentle flavours in tea grown in different regions, tea is more sophisticated than wine. This is especially so in relation to food for different teas have the ability to exalt, extend or mute flavour, texture and components in food. At the heart of gastronomy is the harmony of several apparently disparate flavours on the tongue.

Tea has the ability to complement gastronomy beautifully, either paired with food, or as an ingredient in food or beverage.

The Real High Tea Challenge combines gastronomy, mixology, culinary creativity and skill with perfect understanding, preparation and presentation of tea. Together with Chefs Bernd Uber and Peter Kuruvita, joined in Singapore

by Chefs Christophe Megel and Tony Khoo, the Challenge first charted its culinary course

across the world in 2011. A year later, the results of our efforts were evident as an altogether more inspired consideration of tea, marked by greater respect for the herb, was displayed by the contestants.

That is exactly what our Challenge seeks to achieve — respect for and an understanding of tea and its various personalities. Adding importance to that objective is the reality that when tea was first discovered it was recorded and valued as a medicine; science confirms these healing properties which centre on the natural antioxidants in tea. The combination of the serenity and pleasure in tea and its protective health benefits elevate tea from a pleasing herbal drink to the beverage for the 21st Century.

High Tea is in many ways a perfect expression of the finest features of tea, from its historic role in soothing troubled minds and bringing friends together, to celebrating fine food and wellness, all embraced by the luxury of the noble herb.

Dilhan C. Fernando Son of Dilmah Founder, Merrill J. Fernando

a tour of

3

Putting tea back into high tea, one city at a time.

countries 7

1 • PERTH •

4

August 27, 2012 West Coast Academy of Hospitality and Tourism, Joondalup

1

2

5 3

P6

2

6

• ADELAIDE • August 29, 2012 Adelaide Tafe, Regency Park, SA P 30

3

6

• MELBOURNE •

• NEW ZEALAND •

September 3–4, 2012 William Angliss College Melbourne

September 18, 2012 Orams Marine Village, Viaduct, Auckland P 50

P 152

4

7

• BRISBANE •

• SINGAPORE •

September 7, 2012 Southbank Institute of Technology, South Brisbane

November 20, 2012 At-Sunrice GlobalChef Academy, Singapore P 86

5 • SYDNEY • September 10–11, 2012 Sydney Tafe — NSW Northern Sydney Institute, Ryde P 98

P 200

perth august 27, 2012 west coast academy of hospitality and tourism, joondalup

T

he Australian Dilmah Real High Tea Challenge 2012 kicked off on Monday, August 27. It was an energetic start to the Challenge, with the participants claiming one Gold, one Silver and three Bronze medals in the Consumer category and two Gold and a Bronze in the Professional category.

There was clear emphasis on the use of local produce showing support for local producers. The crafting of high tea concepts were done with much respect for tea. Most interestingly, the Challenge saw contestants building on their learnings from 2011 to produce innovative suggestions for a contemporary high tea.

The national winner from 2011, West Coast Academy, returned to claim this year’s state title for Western Australia, followed closely by the Esplanade River Suites team. The Consumer winner, Cheryl Rossi, crafted white chocolate and Dilmah Rose with French Vanilla tea-based high tea cupcakes which earned her a Gold. The contestants were assessed on every aspect of their suggestions, from menu presentation to the inspiration behind their submissions and the ingredients used. Marks were awarded for the attention to detail in the preparation and serving of the teas.

The judges were Bernd Uber, recipient of prestigious Black Het Award and WACS reference chef; Peter Kuruvita, celebrity chef; and Dilhan C. Fernando, son of Dilmah’s Founder. They all applauded the contestants for participating in the Challenge and commended the culinary creativity on display.

gold winners Steven Lockley and Bernhard Brueckner from Esplanade River Suites

national gold winners Chad Tilbury and Cameron Wetton from West Coast Academy of Hospitality and Tourism

real high tea

14

Australia | Perth

Rose and Hibiscus-cured salmon Served on croûte with pea purée, confit of quail egg yolk, radish and balsamic.

Tea-cured salmon 400g salmon 200g salt 200g sugar 12g Dilmah Infusions Rosehip & Hibiscus 50ml beetroot juice 1 orange peel 2 star anise 1/2 bunch coriander

Pea purée 200g peas 80ml cream 5 mint leaves 6g salt

Croute 4 slices white bread 80ml ghee 6g Dilmah Infusions Rosehip

& Hibiscus

Quail yolk 8 quail eggs 200ml oil

Finishing touch 50ml balsamic glaze Radish, thinly sliced

1. Mix all ingredients.

2. Place small amount in bottom of a container.

3. Place salmon on top and pack the remaining mix on top

to cover.

1. Blanch peas in boiling water.

2. Purée with cream mint and salt.

1. Melt and infuse ghee and tea.

2. Brush mixture on the bread and bake at 170°c.

1. Carefully place yolk in oil bath at 40°c for 8 minutes.

Assemble ingredients on croûte placing yolk on last. Garnish with snow pea tendrils.

15

real high tea

Green Tea Sponge Cake With lemon curd, raspberry coulis berry sensation and beetroot powder.

Sponge 450g eggs 300g flour 300g sugar 75ml milk 135g honey 15g matcha

1. Preheat oven to 190°c. Line and grease a tray pan.

2. Beat the egg yolks and 1/2 the sugar until thick and pale. In

3.

4.

5.

6.

Lemon curd 200ml lemon juice 5 eggs 250g sugar 230g butter 2 gelatine sheets

Green tea buttercream 1x egg white 130g sugar 350g butter 20g finely ground Dilmah Green tea

Raspberry coulis 450g raspberry 30ml Dilmah Exceptional Berry Sensation tea 20g sugar 30ml water 20g glucose

Finishing touch 1 punnet of raspberry for garnish 20g beetroot powder to dust over the top

another bowl, beat the egg whites with the remaining sugar until stiff. Fold the egg yolk mixture into the egg white.

Fold in the flour mixture and melted butter. Pour the batter into tray and bake for 14 minutes.

Remove from the oven and let it cool for 10 minutes.

Fold in the flour mixture and melted butter. Pour the batter into the prepared pan and bake for 10 minutes.

Remove from the oven and let it cool for 10 minutes.

1. Combine eggs and sugar in a bowl. Add lemon juice and

cubed butter, place over bain marie, cook out till thickened.

Add softened gelatine.

2. Strain through a sieve.

1. Whip egg whites and sugar to make meringue, add softened

butter gradually, whip until very pale and white.

2. Remove 1/3 for peach buttercream (recipe on following page).

Add matcha to remaining 2/3.

1. Place all ingredients in a saucepan and simmer over heat

until sugar has dissolved.

2. Blend mixture and strain into a bowl.

3. Refrigerate.

1. Cut sponge into thirds.

2. Between each layer place buttercream.

3. Use all layers.

4. Place into tin and weight to press, chill and cut to size.

5. Dust with beetroot powder.

16

Australia | Perth

Rose and vanilla macaron With peach buttercream, sous vide rhubarb, rice bubble and pistachio, rhubarb crisp, red sorrel.

Macaron 68g egg white 150g sugar 135g almond meal 150g icing sugar 18g Dilmah Exceptional Rose with French Vanilla tea Peach buttercream Take 1/3 of mix from green tea sponge before the matcha is added Add 60ml of Absolut Peach Vodka

1. Pass almond meal and icing sugar twice through a very fine

sieve. Whip the egg white until very firm.

2. Incorporate the almond sugar mixture and tea into the egg

white mixture using a spatula.

3. Put aside for about 10 minutes.

4. Using two trays on top of each other cover the top one with

baking paper.

5. Pipe the macaron using a nozzle size 11 to a 3 1/2 cm diameter

with a 2cm space in between each macaron.

6. Let them ‘crouter’ (form a crust) for about 25–30 minutes 7. Preheat the oven at 200°c then put the macarons in and

turn the temperature down to 110°c and cook for 23 minutes 8. Depending on your oven, you may need to watch them to

ensure they don’t burn. Remove from oven and let cool completely.

9. Fill with peach buttercream.

Bubble base 25g rice bubble 25g pistachio meal 50g white chocolate 75g cocoa butter 1 vanilla bean pod

Rhubarb crisp 1 rhubarb stick 50g sugar

To assemble

1. Melt white chocolate with cocoa butter. Add ingredients.

2. Wait till mixture cools and thickens.

3. Pin between two pieces of baking paper.

4. Let the mixture set in fridge. Cut shapes.

1. Cut rhubarb into small squares, add cinnamon, sugar

vanilla, strawberries, star anise and rhubarb squares to dry vac bag, sous vide 1 1/2 hours at 90°c.

2. For rhubarb crisp, peel rhubarb stick and dust with icing sugar. Oil a stainless mold and roll rhubarb around wrap in baking paper and aluminum foil, dehydrate for 24 hours.

Cut rice bubble chocolate into large tear drop, position macaron on the tear drop with a small drop of buttercream. Place sous vide rhubarb on end of rice bubble chocolate. Garnish with circular rhubarb crisp around macaron.

17

real high tea

Earl grey infused consommé caviar with pickled berry jam Consommé 2 rabbit bones 1 carrot 1 onions 3 garlic clove 1 leek 2 bay leaves 2 peppercorns 100ml cognac 300ml red wine 1 litre strong Dilmah Earl Grey tea 6 gelatine sheets

1. Place all the large ingredients in a large pan and add Earl

Grey tea to cover.

2. Reduce the heat and simmer for 2 hours.

3. Reduce by half for consommé.

4. Keep half for caviar balls.

5. Reduce half the consommé for jus and add 200ml beef jus 6. Strain through a fine sieve, and then pass through again

twice more.

7. Season to taste and serve.

8. Strain remaining consommé.

9. Soften gelatine and dissolve through consommé.

10. Cool and place in squeeze bottle fine tip nozzle.

11. Drop balls into ice cold vegetable oil.

12. Strain and place in iced Earl Grey liquid.

Pickled berry jam 250g mixed berries 60ml white wine 60g sugar 1/2 tsp pectin 1/2 tsp all spices

1. In a bowl, whisk the sugar and pectin to combine. Purée

the berries in a blender and strain through a fine-meshed sieve.

2. In a medium saucepan, combine the wine and all spice.

Bring to a boil over medium heat, and immediately remove from heat. Add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first.

3. Add purée, and continue to stir, crushing the berries with the spoon until the mixture is liquified and comes to a boil.

Continue to boil, stirring constantly until thickened, about 3 minutes. Pour the jam into a heat-proof bowl and let cool completely.

18

Australia | Perth

Tea Poached Rabbit Ballotine Served with cauliflower purée, brussel sprouts, pumpkin, shiso and tea jus.

Rabbit 2 deboned rabbits 100g cranberries Salt Pepper 20g Dilmah Infusions Pure Camomile Flowers

Cauliflower purée 1 cauliflower 200ml cream 50g butter 4g salt 4g pepper

Brussel sprout 4 brussel sprouts 1 pumpkin 1 packet shiso

Consommé 2 rabbit bones 1 carrot 1 onions 3 garlic clove 1 leek 2 bay leaves 2 peppercorns 100ml cognac 300ml red wine 1 litre strong Dilmah Earl Grey tea

To assemble

1. Season your rabbit and roll it in cranberries and camomile.

Then wrap it in cling film and steam for 12 minutes.

Remove from the cling film and sear the rabbit in a hot pan with a touch of oil and some butter.

1. Place cauliflower florets and garlic in a steamer basket

over boiling water, cover and steam until very tender, 12–15 minutes.

2. Place the cooked cauliflower and garlic in a food processor.

Add cream, butter, salt and pepper; pulse several times, then process until smooth and creamy.

1. Pick brussel sprouts and sauté in butter.

2. Brunoise pumpkin, in butter at 160°c.

3. Season to serve.

1. See previous recipe for earlier steps.

2. Reduce half the consommé for jus and add 200ml beef jus.

3. Keep other half for caviar balls.

Place rabbit in tea cup and pour over jus, garnish with pumpkin, brussel sprout and shiso.

19

Australia | Perth

Salmon Tartare in Black Sesame Tuile Cone Tuiles 75g plain flour 1 tbsp sugar 1 1/4 tsp sea salt 113g butter, soft but cool to the touch 70g egg whites 2 tsp black sesame seeds

Crème fraîche filling 2 tbsp shallots, finely chopped 1/2 cup crème fraîche Salt and pepper to taste

Salmon tartare 115g salmon, diced 3/4 tsp extra virgin olive oil 3/4 tsp lemon oil 1 1/2 tsp chives, minced 1 1/2 tsp shallots, finely diced Salt and pepper to taste

To assemble

1. Cream butter until it is like mayonnaise.

2. In a separate bowl mix flour, sugar and salt. Add egg whites

and beat together until smooth. Then beat in the butter in three batches. Do not over beat. Mixture should be smooth and easily spreadable.

3. Using a non-stick mat, a 10cm round template and a scraper, form shapes from the Tuile mix, sprinkle with some black sesame seeds and bake at 150°c for 5 minutes. Roll around a metal cream hone cone and return to the oven to cook until golden brown. Remove from oven and cool.

4. When cool, carefully remove from the metal cones.

1. Mix crème fraîche with mascarpone and season to taste.

1. Mix all ingredients together.

Pipe small amount of crème fraîche mixture into cone then top with salmon tartare.

21

real high tea

Apple-Jas-Tea-Ni Apple Mar-tea-ni with Granny Smith sorbet.

60ml freshly made apple juice 45ml Dilmah t-Series Green Tea with Jasmine Flowers 30ml lemon juice 15ml sugar syrup 1 scoop of Granny Smith sorbet

Granny Smith sorbet 8 Granny Smith apples 150ml basic sugar syrup 1 tbsp liquid glucose 1 tbsp lemon juice

To serve

Chop unpeeled Granny Smith apples and blend till smooth.

Strain and reserve 60ml for Martini. Use 600ml of juice and add remaining ingredients together. Place in ice-cream machine and churn according to manufacturer’s instructions.

Brew Dilmah t-Series Green Tea with Jasmine Flowers tea as directed and allow to cool. Place all ingredients, except sorbet, in cocktail shaker and shake vigorously for 30 seconds.

Pour into martini glass and add 1 scoop of apple sorbet. Serve immediately.

22

Australia | Perth

Beetroot and Chestnut Shortbread With chicken liver parfait, port and beetroot jelly.

Port and beetroot jelly 400ml port 100ml beetroot juice 100ml stock syrup 3 1/2 leaves gelatine, titanium

Beetroot shortbread 210g plain flour 70g chestnut flour 140g butter, softened 70g beetroot, boiled, peeled and puréed

Chicken liver parfait 100g shallots, sliced 3 garlic cloves, crushed Sprigs of thyme, rosemary and tarragon 375ml red wine 100ml port 100ml brandy 500g chicken livers, trimmed and cleaned 500g butter, softened 4 eggs Seasoning to taste

1. Bring port, beetroot and stock syrup to the boil and simmer

for 5 minutes.

2. Soak gelatine in cold water until soft, than drain and add

to the juice, pour onto a tray lined with cling film and refridgerate until set.

1. Place all ingredients in robot coupe and blend till crumb

consistency.

2. Roll out to 1/2 cm thickness and cut out with round cutter.

3. Bake at 160°c until cooked.

1. Place shallots, garlic, herbs, wine, port and brandy in

small saucepan and reduce over medium heat till syrup consistency, strain and set aside.

2. Place chicken livers, butter, eggs, wine syrup and seasoning into a blender and blend until liquid.

3. Pour into lined terrine mould, and bake in a bain marie at 140°c for 1 hour and 15 minutes. When cooked, cool and cover with a thin layer of melted clarified butter.

23

real high tea

Purple Truffle Potato Blini Sandwich Served with fresh pea mousseline, Ceylon tea and mackerel gravlax.

Truffle potato blini 500g purple truffle potatoes 2 tbsp plain flour 2 eggs 1 egg yolk Sea salt and ground white pepper to taste 2–3 tbsp crème fraîche

Pea mousseline 500g fresh or frozen green peas 1 litre chicken stock Pinch chilli flakes 2 tbsp crème fraîche

Tea spice mixture 2 bay leaves 2 tbsp peppercorns 2 cloves 1 dried red chilli 2 tsp all-spice berries 1 tbsp orange zest 1 cup Dilmah Premium Ceylon Tea

Mackerel gravlax 400g spanish mackerel fillet 2 cups sea salt 100ml vodka Tea spice mixture

To assemble

1. Place potatoes in a pot and cover with cold water. Bring to

boil and then simmer until fully cooked.

2. Peel potatoes while they are warm and press through a

fine sieve. Weigh out 250gm of purée into a metal bowl and quickly whisk the flour into the warm potato, then whisk in 2 tbsp of the crème fraîche. Add 1 egg, whisking until the batter is smooth then the other egg and lastly the yolk. If too thick add some more creme fraîche.

3. Using a non-stick pan on a medium heat, fry large spoonfuls of the mix until they are golden on one side then flip and fry on the other side. Set aside to cool.

1. Bring stock and chilli to boil. Add peas and cook rapidly

until tender, then strain and purée in a blender and pass through a drum sieve. Set aside to cool and add crème fraîche and season to taste.

1. Blend all ingredients, place in tin foil and cover, then roast

in 180°c oven for 20 minutes.

1. Mix all ingredients except fish.

2. Place half the mixture in a dish lined with foil then place

the mackerel and cover with remaining mixture. Wrap lightly, weigh down and place in fridge for 24 hours, then allow a further 24 hours to cure.

3. Remove fish, wash and pat dry. Finely slice and set aside.

1. Cover each potato blini with thin layer of pea mousseline.

2. Place 70g of mackerel between baking parchment and

roll to desired thickness and place on one of the blini cover with another blini and pea mousseline. Using a very sharp knife cut ‘sandwich ‘ to desired size. Finally, top with small rosette of mackerel.

24

Australia | Perth

25

real high tea

“Open Steak Sandwich” Toasted Brioche With sous vide White Rocks veal, red onion jam, fried quail’s egg and black truffle salt.

Brioche 250g plain flour Pinch of salt 1 tsp instant dried yeast 1/2 cup milk 1 tbsp sugar 3 egg yolks, lightly beaten 75g softened butter

White Rocks veal sous vide 1 pc ‘White Rocks’ veal fillet, trimmed of all excess sinew Thyme sprigs Pinch white truffle salt Pinch black peppercorns, cracked 10ml olive oil

Red onion jam 80g butter 5 medium (about 900g) red onions, halved, thinly sliced Pinch of salt 100g brown sugar 185ml red wine vinegar

1. Mix flour, salt and yeast. Warm milk and sugar, slightly

stirring until sugar has dissolved, then allow to cool a little.

Mix flour, salt and yeast in bowl of an electric mixer fitted with a dough hook. Combine egg yolks and warm milk mixture. Make a well in flour, then pour in liquid and mix to a dough. Work until dough forms a smooth ball, about 10 minutes. Continue beating while adding butter in two lots.

The dough should be shiny and smooth and will come away cleanly from sides of bowl.

2. Cover bowl with a clean cloth and leave dough to double in size in a draught-free place for about 2 hours. Knock back dough, tip onto workbench and briefly knead by hand. Place into lined loaf tin. Allow to rise again, covered, for 1 hour.

3. Bake at 180°c for 30 minutes (15 minutes for individual brioches) or until well-risen and golden.

1. Roll veal in salt, pepper and olive oil place in vacuum seal

bag along with thyme sprigs and cook sous vide at 62°c for approx. 40 minutes.

2. Place in fridge to cool.

1. Melt the butter in a large saucepan over medium-high heat

until foaming. Add the onion and salt, and cook, stirring, for 15 minutes or until soft.

2. Add the sugar and cook, stirring, for 5 minutes or until sugar dissolves. Add the red wine vinegar and bring to boil.

Reduce heat to low and simmer, uncovered, for 20 minutes or until the mixture thickens. Remove from heat and serve immediately.

Continued on next page

26

Australia | Perth

Quail eggs 12 quail eggs Seasoning to taste Olive oil

To assemble

1. Heat a non-stick frying pan add olive oil then gently crack

eggs a few at a time and fry gently until just cooked, season and then remove onto baking paper and set aside to cool, cut out with pastry cutter to desired size.

1. Slice Brioche and cut out round discs with a pastry cutter,

and lightly toast on both sides.

2. Slice veal into small ‘steaks’ and place on brioche.

3. Place small amount of jam onto steak and top with quail’s

egg then finish with small amount of truffle salt.

Berry Daiquiri Cascade 30ml freshly made strawberry purée 30ml raspberry coulis 30ml Dilmah Exceptional Berry Sensation tea 45ml Dilmah Exceptional Rose with French Vanilla tea Egg white 10ml balsamic vinegar

Brew both teas as directed and allow to cool. Place all ingredients in blender with one cup of ice cubes. Blend for 45 seconds and pour into long glass.

27

real high tea

Almond and Raspberry Battenberg cake Almond cake 175g butter, very soft 175g caster sugar 140g self-raising flour 50g ground almonds 1/2 tsp baking powder 3 medium eggs 1/2 tsp vanilla extract 1/4 tsp almond extract

Raspberry cake 175g butter, very soft 175g caster sugar 140g self-raising flour 50g ground almonds 1/2 tsp baking powder 3 medium eggs 1/2 tsp vanilla extract 1 tbsp freeze-dried raspberry powder

1. Heat oven to 180°c and line the base and sides of a 20cm square tin with baking parchment (the

2.

3.

4.

5.

easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25–30 minutes. When you poke in a skewer, it should come out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling while you make the second sponge.

For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don't add the almond extract. Fold freeze-dried raspberry powder. Then scrape it all into the tin and bake as before. Cool.

To assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake.

Take 2 almond slices and 2 pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.

Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb.

28

real high tea

Rose and French Vanilla Infused Crème Brûlée 500ml double cream 1/2 vanilla pods, split and seeds scraped 4 tsp Dilmah Rose with French Vanilla loose leaf tea 60g caster sugar 7 egg yolks

Finishing touch Caster sugar / Icing sugar Edible dried rose petals

1. Gently bring cream, vanilla and tea leaves to boil and

simmer gently for 5 minutes, allow to stand for 10 minutes then strain through fine sieve.

2. Mix together egg yolks, sugar and infused cream and return to stove on low heat and stir continuously with a spatula to ensure that the mixture does not ‘scramble’ once it has reached a consistency thicker than a crème Anglaise.

Pass through a fine sieve and into ramakins, place in fridge to cool and set.

3. To serve, cover with icing sugar or caster sugar and using a blow torch gently burn the sugar evenly, then top with a few dried rose petals.

Bahen Dark Chocolate and Peppermint Tea Mousse 200g Bahen chocolate, 70% cocoa 120ml Dilmah Infusions Pure Peppermint Leaves, strained 40g caster sugar 3 eggs, separated

1. Heat tea to just under boil, add chocolate and turn off heat

and stir to melt.

2. Fold egg yolks into chocolate and allow to cool.

3. Whisk egg white and sugar to soft peaks and whisk half

into chocolate mixture, then gently fold in remainder.

Spiced Almond and Vanilla with a twist Sugar cube with vanilla Dilmah Exceptional Italian Almond tea Dilmah Cinnamon Spice tea Slice of fresh lemon

Place one drop of pure vanilla extract on sugar cube and allow to absorb. Brew both teas as directed. Pour 2/3 Italian Almond tea over sugar and then top with spiced cinnamon tea. Finish with a twist of lemon zest.

30

Australia | Perth

Camomile and BlueBerry Scones with Compote and Double Cream Camomile cream 100ml whipping cream 125ml double cream 4 tsp Dilmah Infusions Pure Camomile Flowers tea

Blueberry and camomile scone 240g self-raising flour 225g camomile-infused cream 100g blueberries, fresh 60g vanilla sugar

1. Bring all ingredients to simmer slowly, turn off heat and

allow to stand for 30 minutes, strain through fine sieve and set aside to cool.

1. Preheat oven to 160°c.

2. Mix all ingredients very gently to form into a ball and then

roll out to approximately 30mm thickness.

3. Cut out using 50mm round cutter, place on non-stick

baking tray, egg wash and bake for 15 minutes.

Blueberry compote 500g frozen blueberries, thawed and juice retained 200ml stock syrup 4 tsp Dilmah Infusions Pure Camomile Flowers tea

1. Bring syrup and tea to boil and simmer gently for 5

minutes. Remove from heat and allow to infuse for a further 30 minutes, then strain through a fine sieve.

2. Bring infused syrup back to boil with the retained juice from the blueberries, turn down to simmer, and allow to reduce by half.

3. Fold in the berries, mix well and allow to cool.

31

adelaide august 29, 2012 adelaide tafe, regency park

W

ith tea — one of the most versatile beverages in the world and an essential ingredient in the realm of modern gastronomy — being the focus of the event, the Dilmah Real High Tea Challenge in Adelaide had all the right elements to set the stage for an exhilarating experience.

The usual assortment of teatime scones and sandwiches was a thing of the past as Professional teams and tea aficionados alike experimented with tea infusions and local produce at the Challenge. Creative desserts, marvelous dishes and whimsical brews were the order of the day and the ultimate winner was tea.

Celebrity chef and Dilmah Real High Tea Challenge judge Peter Kuruvita shared his thoughts on transforming high tea, an age-old ritual, into something modern and uniquely Australian by tapping into the talent available within the culinary industry.

The Stamford Plaza, Adelaide team secured Gold at the event with their beautiful and grand interpretation of high tea, and Alison Battersby claimed Silver in the Consumer category with an interesting presentation of a tea-inspired opera cake.

gold winners Mark Donnelly and Simon Neild from Stamford Plaza Adelaide

real high tea

Udder Delights Goat’s Curd and Chive Scones 250g fine flour 175g Udder Delights goat’s curd 30g salted butter 5g salt 15g baking powder 1 egg 25g sugar 1/4 cup fresh finely chopped chives

1. Sift dry ingredients into a bowl.

2. With hands rub the butter through the dry ingredients 3. Blend wet ingredients and mix until just combined.

4. Transfer the mixture onto a floured surface and knead

until smooth.

5. Roll out until the dough is 3cm thick and cut with a 5cm

round cutter.

6. Brush with egg wash and bake in a preheated 200°c oven

for 15 minutes.

7. Once cooked and taken out of the oven, serve with

additional goat’s curd mixed with chives and an SA chutney.

Indian Nights 3 cups water 4 Dilmah Meda Watte tea bags 3 cardamom pods 1 tsp fennel seeds 1/3 cup milk Honey

1. Combine water, tea bags, cardamom and fennel in a pan.

2. Bring to boil and simmer for 3 minutes.

3. Add milk and simmer for a further 2 minutes.

4. Add honey as needed.

5. Strain and serve.

Italian Almond Tea and Blueberry Scones 300g self-raising flour 60g caster sugar 50g unsalted butter 100g fresh blueberries 60ml sour cream 125ml milk infused with two Dilmah t-Series Italian Almond tea bags 30ml amaretto 200ml whipped cream Assorted Beerenberg jams

1. Leave milk to infuse with two Dilmah t-Series Italian

Almond tea bags for at least 24 hours.

2. Sift dry ingredients into a bowl.

3. Rub the butter through the dry ingredients using your

fingertips.

4. Blend wet ingredients and mix until just combined.

5. Transfer the mixture onto a floured surface and knead

until smooth.

6. Roll out until the dough is 3cm thick and cut with a 5cm

round cutter.

7. Brush with egg wash and bake in a preheated 200°c oven

for 15 minutes.

8. Once cooked and taken out of the oven, serve with amaretto

cream and Beerenberg jams.

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Australia | Adelaide

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real high tea

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Australia | Adelaide

Green Tea Opera with Dark Chocolate Green tea almond sponge 100g icing sugar 175g almond meal 50g soft flour 10g Dilmah Green Tea, finely ground 5 eggs 140g egg white 100g caster sugar 30g unsalted butter

1. Whisk together the whole eggs, icing sugar, and almond

2.

3.

4.

5.

6.

Green tea buttercream 350g sugar 100ml water 175g egg whites 500g softened unsalted butter cut in small cubes 40g Dilmah green tea, finely ground

meal in a medium size bowl. This will become your ‘whole egg blend’.

In a separate bowl whisk the egg whites and slowly adding the caster sugar until soft peaks form. This will form your meringue mixture.

Softly fold the meringue into the whole egg blend.

Then fold in the sifted flour and green tea powder.

Add the melted butter and spread the mixture thinly over a 600mm x 400mm lined baking tray.

Bake at 220°c for 6 minutes and remove from the oven onto a cooling rack.

1. Boil the sugar and the water in a medium saucepan until

the temperature reaches 118°c.

2. Whisk egg whites in a mixer until the liquid dissolves and

then slowly add the boiling sugar in a steady stream.

3. Add the green tea powder.

4. Slowly add the cubes of soft butter.

5. Whip until all ingredients are combined well.

6. Do not refrigerate before use.

Chocolate ganache 372g milk 72g cream 600g dark chocolate, finely chopped 300g melted butter

1. Heat milk and cream in a medium saucepan on the stove

until it almost reaches boiling point.

2. Place the dark chocolate in a small size bowl.

3. Pour boiling milk and cream over the chocolate.

4. Let this stand for 2 minutes.

5. Slowly mix until it forms a smooth consistency .

6. Add melted butter to finish.

7. Allow to cool and thicken before use.

To combine

1. Cut the green tea and almond sponge into four even quarters.

2. Place one sponge quarter in a 150mm x 400mm lined

rectangular cake tin.

3. Spread a thin layer of the green tea buttercream evenly on

the sponge.

4. Place another layer of sponge on top.

5. Spread a thin layer of chocolate ganache over the second

layer of sponge.

6. Repeat steps 2–5 for the remaining two sponges.

7. Once complete, place the Green Tea Opera creation in the

refrigerator for 1 hour to set.

8. Cut and serve.

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real high tea

Pure Peppermint Cheesecake With Moroccan Mint Tea Glaze Cheesecake 250g cream cheese 75g caster sugar 4 egg yolks 50ml cream 4 gelatine leaves 150ml cream infused for 24 hours with 2 tbsp of Dilmah Pure Peppermint leaves 4 egg whites 100g caster sugar

1. Beat the cream cheese, caster sugar and yolk until smooth,

scraping down the sides as you go.

2. Soften leaf gelatine in cold water while 50ml of cream

heats in a pan.

3. Add the softened gelatine minus all water to the hot cream 4. Remove from stove and mix together.

5. Mix the gelatine into the cream cheese mixture.

6. Whisk the strained 150ml of cream to a soft peak and fold

into cream cheese.

7. Whisk the egg whites with the sugar until soft peak and

fold into cream cheese.

8. Pour into a acetate lined 4cm diameter round mould with a

honey sponge base.

9. Leave in refrigerator to set.

10. Once set, glaze with Dilmah Moroccan Mint tea jelly.

Glaze 220ml boiling water 1 Dilmah Moroccan Mint tea bag 3 leaves softened gelatine

Honey sponge sheets 10 egg yolks 60g honey 45g canola oil 10 egg whites 150g caster sugar 140g fine flour

1. Add the softened gelatine to the cup of tea and mix

thoroughly until all the gelatine has dissolved. Use to glaze cheesecakes once it has come to room temperature.

1. Whisk together eggs yolks, honey and oil.

2. In another bowl, whisk egg whites and caster sugar to a soft

peak.

3. Fold the yolk mix into the whites.

4. Fold the sifted flour in last.

5. Spread evenly over a 400mm by 600mm lined baking tray.

6. Bake at 230°c for 7 minutes.

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Australia | Adelaide

Raspberry Sable with Vanilla Bean & Honey Cream Sesame tuile 50ml freshly squeezed orange juice 100g caster sugar 50g fine flour 50g sesame seeds 50g melted unsalted butter

1. In a medium size bowl, mix all the dry ingredients together.

2. Add the orange juice and mix well.

3. Mix in the melted butter.

4. Leave to cool.

5. Spread thinly using a 5cm triangle template 3mm thick.

6. Bake at 170°c for 10 minutes.

Vanilla bean & honey cream 100g mascarpone cream 300g single cream 50ml honey 1 vanilla bean 1 gelatine leaf 50ml full cream milk

To combine

1. Soak gelatine in cold water.

2. Scrap out vanilla bean into cream and mascarpone.

3. Add honey to cream and whip until soft peaks form.

4. Heat milk and add strained gelatine to this mix.

5. Cool the milk to room temp and fold through cream.

1. Place one sesame tuile on a plate.

2. Pipe whipped cream in the middle of the tuile , leaving

space around the outside.

3. Arrange fresh raspberries around the cream.

4. Place another tuile on top and add additional raspberries

to garnish.

5. Serve.

Blueberry Tea Mar-Tea-Ni 3 Dilmah Gourmet Tea Selection Earl Grey 1 1/2 ounce Grand Marinier 1/2 ounce amaretto 2 dashes Kahlúa

1. Brew 2 cups of Earl Grey tea.

2. Add Grand Marnier and amaretto.

3. Chill by shaking vigorously with ice.

4. Add Kahlúa.

5. Serve.

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Australia | Adelaide

Masala chai tea-a-misu Flourless orange cake 3 whole oranges 750g almond meal 750g sugar 15g gluten free baking powder 18 eggs

1. Boil the orange whole in water for 1 hour.

2. Purée the cooled oranges until smooth.

3. Put all ingredients together and beat until the consistency

is smooth.

4. Spread over a 600mm x 400mm lined tray with sides.

5. Bake at 170°c for 25 minutes.

Masala chai latte panna cotta 1 litre of whole milk 10 Dilmah Ceylon Supreme tea bags 2 tsp cloves 2 tsp cinnamon 2 tsp ground ginger 4 tbsp brown sugar 3 tsp cardamom pod 6 leaves of gelatine

Vanilla ice-cream layer 500ml pure vanilla bean ice-cream 5 leaves of gelatine

1. Bring milk to the simmer with all the spices and tea bags.

2. Simmer gently for 10 minutes.

3. Steep for another 10 minutes and then strain.

4. Soften gelatine in cold water.

5. Strain soften gelatine into the hot milk and let cool.

6. Once cool and slightly thick, pour into glasses.

1. Allow the ice-cream to fully melt naturally.

2. Soften gelatine in cold water.

3. Strain the gelatine and melt over a water bath.

4. Add 200ml of the melted ice-cream to the gelatine and then

put back into the rest of the ice-cream.

To combine

1. Place a small round orange cake sponge into a shot glass.

2. Layer masala chai pana cotta on top.

3. Set in the freezer until just set.

4. Put a layer of the vanilla bean ice-cream on top.

5. Repeat steps 1–4 twice.

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real high tea

46

Australia | Adelaide

Chicken & Tarragon Pie with Home-Made Ketchup Pie filling 500g chicken thigh, trimmed and diced 1 cm thick 1 medium onion, chopped finely 1 diced leek 2 tbsp chopped tarragon 1 clove garlic, chopped 20g plain flour 200ml double cream Sea salt Fresh cracked pepper

Pastry 250g plain flour 125g soft butter 60g egg yolk Sea salt

1. Sweat onion, leeks and garlic in saucepan.

2. Sprinkle with flour and cook out for a few minutes until the

mixture resembles a paste.

3. Add diced chicken and cook on low heat until tender.

4. Finish with cream and season with sea salt and cracked

pepper.

5. The mixture must have quite a thick consistency.

6. Finish with chopped tarragon and allow to cool.

1. Sift four and salt into a medium size bowl.

2. Add butter and rub together with fingertips until a sandy

type mixture is created.

3. Add the egg yolk until a pastry is formed.

4. Rest for 1 hour in room temperature.

5. Roll out on a lightly floured bench and cut out 12 circular

shapes to fit a greased muffin tin.

6. Place muffin tin in the oven for approximately 10 minutes

at 150°c.

7. Once par-baked, remove from oven and spoon chicken

filing on top.

8. Cut out 12 smaller circular shapes to fit as a lid.

9. Lightly brush with melted butter and bake for a further 10

minutes or until the pastry lid is golden brown.

Homemade ketchup 1 large green tomato, peeled, seeded, and chopped roughly 1 large red tomato, peeled, seeded, and chopped roughly 1 small onion, chopped finely 1/2 garlic clove, sliced finely 2 tbsp brown sugar Pinch of sea salt 1/2 tsp mustard powder 1/4 cup brown vinegar

1. In a small saucepan lightly sweat onion and garlic until

softened.

2. Add tomatoes and sweat gently for a further 3 minutes.

3. Add mustard powder, brown sugar, and vinegar to the saucepan

and simmer gently for 20 minutes.

4. Season with salt for taste.

5. Allow to cool.

6. Serve with chicken and tarragon pie.

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real high tea

English Tea-Smoked Murray River Duck with Mandarin, Lemongrass Lemon Tea Jelly on a Corn Blini Lemongrass lemon tea jelly 5 tsp Dilmah Green Tea with Lemongrass and Lemon 1 cup water 2 gelatine sheets

1. Place the tea in boiling water.

2. Allow to simmer for a few minutes.

3. Strain into a clean saucepan.

4. Allow to cool slightly.

5. Whisk in gelatine.

6. Place on lined tray and sit in the refrigerator until it sets.

Corn blini 2 tbsp creamed corn 1 cup plain flour Salt 1 egg Milk 50g melted butter

1. Sift flour and salt in a medium size bowl.

2. Create a well in the centre.

3. Combine egg with a small amount of milk until a thick

batter is created.

4. Add creamed corn to the mix.

5. Finish with melted butter and allow to rest for 1 hour.

6. In a crepe pan, melt a small amount of butter, place

teaspoons of mix and cook like a pancake.

7. Allow to cool.

Salsa 1/2 cup sugar 1 cup mandarin segments, drained and chopped 2 tbsp red bell pepper, diced finely 1/2 tsp sliced chilli 1 tsp chives, finely chopped

1. Place sugar in saucepan. Heat slowly until a caramel

begins to form.

2. Add mandarin and bell pepper and continue to move

until combined.

3. Add sliced chilli for a further 2 minutes.

4. Remove from heat and allow to cool.

5. Add chives to finish.

6. Adjust with salt and peppermill.

Continued on next page

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English tea-smoked duck 2 duck breast, skin on and trimmed Dilmah Gourmet English Breakfast Sea salt Peppermill

1. In a thick based saucepan, pre heat and place duck breast

skin side down and allow to render for 2 minutes.

2. Turn breast over and seal for a further minute.

3. Remove from heat, lightly season, and set aside.

4. In a saucepan, add the English Breakfast tea and splash

some water to moisten the tea leaf.

5. Begin heating gently until the water evaporates and

smoking begins.

6. Place duck on a wire rack and put over the saucepan. Cover

with a lid and smoke gently for 5–8 minutes or until the breast is cooked to medium.

7. Allow to cool slightly and slice as required.

To combine

1. Place the blini on a serving tray.

2. Add a teaspoon of salsa.

3. Top with sliced duck breast.

4. Garnish with roughly cut tea jelly.

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real high tea

Smoked Salmon Mini Bagel with a Lenswood Granny Smith Remoulade Granny Smith remoulade 1/2 cup homemade mayonnaise 1/2 tsp wholegrain mustard 1/2 tsp red wine vinegar 1/2 Granny Smith apple, peeled, seeded, and grated 2 tbsp lemon juice Salt

Salmon mix 200g smoked salmon, finely chopped 2 tsp capers, finely chopped 1/2 small red onion, peeled and finely chopped 1/4 cup sour cream 1 tsp chopped dill Sea salt Pepper

To combine Salmon mix Remoulade 12 mini bagels, halved and lightly toasted 1 cup finely sliced iceberg lettuce

1. Combine apple, lemon juice, and salt together in a small

bowl.

2. Add mustard, vinegar, and mayonnaise to the apple mix

and stir.

3. Refrigerate until required.

1. Combine all ingredients in a medium size bowl.

2. Adjust with salt and pepper and refrigerate until required.

1. Lay bagels out on a serving tray.

2. Arrange the lettuce neatly on the bagel.

3. Place a teaspoon of salmon mix on the lettuce and drizzle

with remoulade.

4. Garnish with dill sprigs.

5. Serve.

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Tea-Smoked Cherry Tomato and Buratta Style Baby Bocconcini On a Mini Ciabatta 1 punnet assorted gourmet cherry tomatoes 200g mini Buratta style baby bocconcini 12 mini ciabatta toasted 100ml pure cream Sea salt and fresh cracked pepper 50ml Extra Virgin olive oil

1. Drain and halve the bocconcini, then place in a small bowl

to marinate with cream. Set aside.

2. Cut the assorted cherry tomato in half.

3. In a saucepan, add the Ceylon Supreme tea and splash

some water to moisten the tea leaves.

4. Begin heating gently until the water evaporates and

smoking begins.

5. Arrange tomato on a wire rack and cover with a lid.

6. Allow this to smoke for a few minutes, then allow to

cool slightly.

7. Place the tomato and the bocconcini on a mini ciabatta and

garnish with olive oil, sea salt and cracked black pepper

Cucumber, Ginger and Green Tea Sangria 1 cup Exceptional Fragrant Jasmine green tea, chilled 1 cup pure Ceylon green tea, chilled 1 cup pure green tea, chilled 1 cucumber, chopped and seeded 2 cup water 1/3 cup honey 1 tsp ginger 2 tsp fresh lemon juice

1. Purée all ingredients in a blender.

2. Serve over ice with a cucumber round or slice.

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melbourne september 3–4, 2012 william angliss institute

M

elbourne, the melting pot of eclectic cultural fusion, put up a mesmerizing show in September for the panel of judges who were duly impressed.

The Professional category saw nine teams produce a host of creations in an outstanding show of culinary craftsmanship.

The heat was on the judging panel to pick the day’s winner.

The thought that had gone into preparation of each item, the quality of presentation and the commitment to delivering something out of the ordinary was nothing short of brilliant.

The team from the Tea Room at the National Gallery of Victoria went on to win the 2012 National title and the team from Epicure were awarded Gold for their stunning creations.

The Consumer category had an interesting array of entrées with Emily Brown flying in all the way from Tasmania to claim Gold at the event with her Tasmanian Vodka & Apple iced tea. The youngest competitor in the Challenge, Grace Tully, earned a Silver for the delightful raspberry friand she produced. The green tea poached chicken sandwiches by Sandra Coutts also received much praise and a Gold medal from the judges.

The outstanding quality of entrées in Melbourne gave the judges a flavour of what was to come as they moved on to the sun-kissed city of Brisbane for the fourth leg of the Challenge.

gold winners (above) Gittama Sasela and Ryan Young from Epicure MCG Culinary Centre national gold winners (right) Selvana Chelvanaigum and Ian Jones from The Tea Room at the National Gallery of Victoria

real high tea

La Religieuse Vanilla sable 100g butter 125g raw sugar 125g flour 5g vanilla sugar

Choux pastry 225g milk 5g salt 5g caster sugar 100g butter 150g flour 260g eggs 25g milk

Crème patissier 500ml milk 100g egg yolk 40g cornflour 50g sugar

1. Mix all ingredients to a smooth dough and leave to rest in

fridge.

1. Bring the milk, salt, sugar and butter to boil.

2. Add flour and stir to dry the mixture.

3. In an electric mixer, add the eggs and the rest of the

warm milk.

4. Pipe into 2 different round sizes. Place sable on top.

5. Bake at 190°c for 25 minutes.

1. Boil milk and vanilla pod.

2. Wisk egg yolk, sugar and corn flour then slowly pour warm

milk and keep stirring.

3. Bring back to stove to thicken sauce.

4. Pour in flat trays and place in fridge to cool the cream.

Salted caramel and roasted macadamia 160g caster sugar 160g cream 1g Maldon salt 125g butter 1 Vanilla pod 20g macadamia nuts

Caramelised apple 1 green apple 30g sugar 10g unsalted butter

To assemble

1. In a saucepan, cook the caster sugar until you get a dark

caramel and add boiling cream infused with vanilla pod.

Cook for 3 minutes then fold in butter in cube then blend well. Fold in the roasted, chopped macadamia.

1. Peel and cut the apple. In a saucepan cook the sugar till

golden brown to form a caramel, add the butter and apple.

Remove from heat and leave to cool.

Fold in the salted caramel to the crème patissier and the caramelised apples. Use a pipping bag with nozzle to fill choux.

Decorate with tempered chocolate.

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real high tea

Orange and Almond flourless cake 4 oranges 20 eggs 1k sugar 60ml Grand Marnier 1k blanched almond meal 60g gluten free baking powder

Orange cream cheese icing Orange zest 200g cream cheese 200g pure icing sugar 75g unsalted butter

Macaron 250g blanched almond meal 500g pure icing sugar 180g egg white

Chocolate frame modelling paste 200g dark chocolate 50g glucose 50g water

To assemble the Almond and Orange cake

1. Cook oranges in water until orange skin is soft. Drain and

crush oranges and cool. In mixer, mix the sugar, eggs and Grand Marnier. Fold in the rest of the ingredients and oranges. Bake at 165°c for 18 minutes in a fan-forced oven.

2. Cool before dipping in tempered chocolate or compound chocolate.

3. To finish, pipe orange icing and decorate with Jaffa macaron and pour sugar.

1. Fit an electric mixer with the paddle attachment and

cream the cheese till soft. Add the sugar, orange zest and butter. Mix till a light and soft consistency is formed.

1. In mixer with whisk, mix the egg white with the icing

sugar, when meringue is formed fold in the almond and add the colour and pipe on trays. Bake at 160°c for 12 minutes.

1. Melt chocolate, glucose and mix the water to form a paste.

1. Dip the orange cake halfway in the melted chocolate and

set on a greaseproof paper to form a base so the cake can sit on itself.

2. Pipe some cream cheese on the cake and sit the macaron on top.

3. Fit the frame in front of the cake and stick with some cream cheese icing.

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real high tea

Dilmah Earl Grey sphere Rhubarb and Dilmah Earl Grey crémeux 500g cream 3 tbsp Dilmah Earl Grey leaves 120g egg yolk 50g caster sugar 30g rhubarb paste 6g gelatine

1. Bring cream to boil with Earl Grey and cover, infuse for

10 minutes.

2. Mix egg yolks, sugar and rhubarb. Slowly mix the infusion

with the egg mix. Bring the mixture on the stove. Cook this sauce until it thickens. Strain and mix with a bar mix and add the soften gelatine. Fill the sphere flexipan and freeze.

Note: Cook 200g rhubarb paste, 20g sugar and 20g water till

soft. Blend the mix to form paste.

Rose and vanilla tea panna cotta 565g cream 185ml milk 90g sugar 1 vanilla bean 3 tsp Dilmah Exceptional Rose with French Vanilla tea 3 leaves gelatine

Almond biscuit 420g egg white 280g caster sugar 1 tsp Dilmah Exceptional Italian Almond tea 250g blanched almond meal 280g icing sugar

Rhubarb and Dilmah Earl Grey gel 100g Dilmah Earl Grey infused syrup 25g rhubarb purée 10g neutral gel 30g trimoline

1. Boil milk, cream, vanilla and the Rose tea. Leave to infuse

for 10 minutes. Strain the mixture and add the sugar till dissolved. Mix the soften gelatine. Cool down on ice and pour in chocolate sphere, refrigerate.

1. Make a meringue with egg white and sugar. Then fold

dry ingredients. Spread on prepared tray with greaseproof paper and bake at 180°c for 8 minutes.

1. Bring all ingredients to boil and strain.

Continued on next page

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real high tea

Rose water and rhubarb marshmallow (for decoration) 250g caster sugar 80g water 75g trimoline 70g rhubarb purée 30g rose water 110g trimoline 100g gelatine powder 26g warm water to dissolve gelatine

Clear gel 200g white peach purée 100g water 16g gelatine leaves

Lemon myrtle jelly 500g lime juice 15g lemon myrtle dry leaves 100g caster sugar 11g gelatine

To assemble the sphere

1. Cook sugar, water, trimoline and purée until 110°c.

2. Second trimoline and gelatine in mixer, pour the cook

mixture in the meringue, add rose water and pipe to any shape desire and set in fridge.

1. Warm up purée and gel, dissolve the gelatine.

2. Pour over the crémeux.

1. Boil all ingredients and dissolve gelatine in warm mix and

set in containers.

1. Temper dark chocolate and place in the sphere mould to

form half sphere cups. And on the other sphere cut a hole then spray with red cocoa butter mix. Note the cup can also be bought already made from chocolate supplier in different sizes.

2. Use the half sphere with the set pana cotta and place a cut disc of the almond biscuits that’s soaked in the Rhubarb and Earl Grey gel on top. And place the half sphere Earl Grey crémeux that’s already glazed with the white peach gel on top of the biscuits and close the lot with the sprayed chocolate cup and decorate with the marshmallow.

Scones 500g flour 64g sugar 24g baking powder 175g butter 225g milk 1 egg 2g salt

1. Rub in dry ingredients and butter, mix the egg and water to

mixture and form dough. Roll to 2-cm thick, cut, brush with milk and bake for 15 minutes at 165°c.

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Camomile-smoked salmon 400g salmon fillet Orange slices Dilmah Infusions Pure Camomile Flowers tea Mint compress Garnishes

1. Marinate the salmon fillet in orange slices, camomile tea

and mint compress for 2 hours.

2. Smoke salmon for 5 minutes in shallow tray.

3. Char grill for 5 minutes.

4. Slice and garnish.

Garnishes Caper berry slices Orange segments Buxton caviar Shiso herb Diced cucumber Apricot purée Camomile cream Pickles radish Compress cucumber Caramel Chandon wine Cucumber, diced

1. Make a light caramel deglaze with Chandon wine and

bring to boil.

2. Chill syrup.

3. Add diced cucumber and compress to keep the crunchiness.

Apricot purée 4 apricots, cooked and seeded 400ml Chandon wine Pickled daikon radish Dilmah Oolong tea Lavender 2 tsp sugar Dilmah Green Tea with Lemongrass and Lemon Ginger Daikon radish Camomile cream 200g milk 2 tbsp sugar 5 bags of Dilmah Infusions Pure Camomile Flowers tea Finishing touch 2g agar agar

1. Cook together and blend until a silky purée.

1. Make an infusion of Oolong Dilmah tea. Add lavender and

2 tsp sugar.

2. Make an infusion of lemongrass lemon tea. Add ginger.

3. Scoop radish and infuse for 3 days in separate container of

each tea infusion.

1. Bring all to boil and reduce.

With 100g infusions, mix the agar agar and keep in a piping bag ready to use.

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real high tea

Goat’s cheese and truffle honey Pithivier 100g goat cheese 1 tsp truffle honey Salt & pepper Mixed herbs

Caramelised onions 4 sliced onions 40g butter 1 tbsp olive oil Lemon zest 1 tsp brown sugar Thyme Truffle vinegar Parsley, chopped

Cut round shape of puff pastry and place filling in the middle cover with larger round shape puff pastry. Brush with egg wash and bake for 12 minutes at 165°c. Garnish with caramelised onion and walnuts.

Cook the onions in butter and olive oil. Add lemon zest, brown sugar and thyme. Cook for 30 minutes on low heat. When reduced, deglaze with truffle vinegar and add chopped parsley.

Chicken sandwich and Tarragon mayonnaise Chicken breast Tarragon, chopped Mayonnaise Salt and pepper to taste Butter Bread

1. Steam roast the chicken breast for 20 minutes and cool in

fridge.

2. Mix the chopped tarragon with the mayonnaise, adding salt

and pepper. Cut chicken and add to mayonnaise.

3. Pipe filling on buttered bread and cover with another bread

slice. Press the two opposite sides of the sandwiches and cut.

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Mini Charcuterie Dilmah Ceylon Supreme, high country pork terrine.

Spice mix 3 1/2 tsp ground all spice 1/2 tsp ground nutmeg 1/2 tsp ground clove 1/2 tsp ground cinnamon 2 freshly ground juniper berries 2g ground Dilmah Ceylon Supreme tea

Terrine 250g lean pork mince 250g veal mince 125g pork back fat 1 orange zest and juice 25ml fortified wine (Best’s Winery Liqueur Muscat) 7 rashers pancetta Pinch of salt

1. Blend all spices together and set aside (will need about 1 1/2 tsp total or 4g).

2. Preheat the oven to 160°c. Process mince and fat to create texture.

3. Add spice mix and the remaining ingredients except the pancetta; combine well.

4. Line the terrine dish with pancetta and fill with mince mix.

5. Fold the bacon over the top neatly.

6. Bake until the terrine’s internal temperature reaches 70°c.

7. Remove from oven and refrigerate overnight before turning out.

Wimmera Duck Neck Sausages 225g duck meat 250g fresh pork belly, skin removed and cut small 100g pork fat 55g fortified wine (Best’s Winery Liqueur Muscat) 20g water 50g pistachio nut, skin removed and chopped length-wise 2 tbsp fresh bread crumb 2 sprigs thyme, chopped finely 3 sprigs flat parsley leaf and finely chopped 4 duck neck skin, with excess fat removed, washed and pat dry 4g Dilmah Ceylon Supreme tea Pinch of ground all spice Pinch of ground cloves Pinch of ground coriander Salt Freshly ground black pepper

1. Coarsely grind the meats together with fat, transfer to bowl

2.

3.

4.

5.

then add port and the remaining ingredients. Combine well and make a little patty then cook to test the seasoning. Adjust the seasoning if necessary.

Tie one end of duck neck with string. Fill the sausages mix loosely and tie the other end, use food safety cling wrap to tie very tightly and poach for 25 minutes. Remove from poaching liquid and refresh in icy water to cool rapidly and transfer to refrigerator until ready to cook.

Preheat the oven to 190°c.

Remove the food safety cling wrap from the sausage and discard.

Seal the duck neck in non-stick pan ensuring it all browns and transfer to oven for 10 minutes. Reduce the heat to 170°c continue to cook for 8–10 minutes or until the internal temperature reaches 72°c. Rest before slicing.

Continued on next page

69

real high tea

Brioche 140g milk 25g fresh yeast 288g flour 96g sugar 3g salt 1/2 vanilla bean 48g egg yolk 90g butter, softened Clarified butter for toasting

1. Make starter with lukewarm milk, yeast and 1/3 of flour.

2. Cover and let it prove until double in size.

3. Add the rest of ingredients, except the butter, and kneed in

the mixer until it obtains a very smooth and silky texture 4. Add the 90g softened butter and combine well.

5. Transfer from mixer onto lined baking loaf tin, cover the

surface and let prove until double in size.

6. Bake in preheated convention oven at 155°c with steam

roast setting until cooked.

7. Once cooked, cool, slice and toast to golden brown.

Tomato Salsa 20 cherry tomato 1 garlic clove 2 shallot 1–2 fresh chilli 1 each coriander and root Pinch of salt, pepper and sugar

1. Roast the garlic, shallot and chilli. Once roasted remove

skin and seeds.

2. Lightly roast the tomato and remove their skin and seeds.

3. Crush coriander root to fine paste and then add garlic,

shallot and chilli.

4. Once a smooth consistency is obtained then add the tomato

and lightly mix.

5. Adjust the seasoning with salt, pepper and sugar.

6. Fold in the coriander leaves just before serving.

To serve

Assemble the baby coriander, pork terrine, duck neck sausages, toasted brioche and tomato salsa in order.

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Dilmah Pure Camomile Flowers with lemon cream, wild Strawberry and goat’s curd cream Dilmah Pure Camomile Flowers jam 300g mineral water 5 bags Dilmah Infusions Pure Camomile Flowers tea 1 pear, peeled and scooped with baby melon scooper 5g pectin (medium set) 200g sugar

1. Combine the tea and mineral water to make cold infusion.

2. Remove the tea bags and weigh up the infusion. Top up with

more mineral water to get exactly 300g.

3. Mix pectin and half sugar and set aside.

4. Use half the tea and half the sugar mixture to poach the pear.

5. Once the pear is cooked remove from sauce pan with some

poaching liquid and set aside to cool.

6. Add the remaining tea and whisk in the remaining pectin

and sugar mixture. Bring to boil.

7. Reduce the heat to low and cook until a light jam consistency.

8. Meanwhile fill sherry glasses with poached pear and some

poaching syrup.

9. Freeze the glasses a little before topping with the light jam.

Vanilla macaron 250g almond meal 250g icing sugar 200g caster sugar 200g egg white 1 vanilla bean 50g icing sugar, sifted

1. In food processor blend together the almond meal and

icing sugar.

2. Pass through fine mesh and set aside.

3. Whisk the egg white, caster sugar and vanilla bean to

medium peak.

4. Fold half into the almond meal mix into the meringue and

just before if fully combines add the rest of meringue.

5. Fold through the icing sugar and work the almond oil out.

6. Pipe onto baking tray lined with silicon paper.

7. Bake at 130°c in conventional oven for 10 minutes and

reduce heat to 110°c for another 15–20 minutes.

8. Please note that baking temperature for this recipe needs

to be low to obtain, as much as possible, a pale colour.

Lemon cream for macaron filling 2 lemon zest 150g lemon juice 300g sugar 300g eggs 200g butter, softened

1. Bring lemon zest, lemon juice and 150g sugar to boil.

2. Whisk 150g sugar together with eggs.

3. Temper the boiled juice into the egg mixture and cook up

to 85°c.

4. When cooled down to 40°c, whisk in the soften butter,

cover the surface and refrigerate until required.

Continued on next page

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real high tea

Goat’s curd cream 225g goat’s curd 30g honey 5g gelatine, pre-soaked 50g Italian meringue 225g cream, lightly whipped

Raspberry garnish 200g isomalt 2g water 10 dehydrated raspberries

1. Heat honey and 25g goat’s curd and add the pre-soaked

gelatine to dissolve.

2. Combine the rest of the goat’s curd and fold in the Italian

meringue.

3. Gently fold in the cream and refrigerate until required.

1. Boil water and isomalt to 180°c.

2. Sprinkle with small amount water to cool.

3. Pour into stainless steel rings and let cool slightly before pulling.

4. Lift the ring upward once the thin line is achieved. Fill the ring

with dehydrated raspberries.

5. Heat up knife to cut the isomalt raspberry chard.

6. Store in air tight container until required.

To serve

Assemble the Dilmah Pure Camomile Flowers jam, poached pear, vanilla macaron, lemon cream for macaron filling, goat’s curd cream and raspberry sugar chard with crispy mint leaves.

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real high tea

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Australia | Melbourne

Green Pea and the Sea Watercress, green pea veloute with seared scallop, edible flower, lemon pearls and crispy leek.

Watercress, green pea veloute 20g butter 20g flour 100g green peas 200g watercress 1/2 onion 500ml chicken stock 50ml cream Salt and pepper

1. Place chicken stock and onion in a pot and bring to boil,

then simmer.

2. Blanch green peas and watercress in chicken stock, refresh.

3. Purée green peas and watercress together until smooth, cover

with cartouche and set aside.

4. Make a blond roux with the butter and flour.

5. Whisk in hot chicken stock and use the stock to make a

veloute.

6. Once the veloute is cooked out add the green pea and

watercress purée, heat up to boil. Do not cook for too long as the soup will turn brown.

7. Sift the soup through chinos, re-heat, season, add cream and correct the consistency.

Lemon pearl 125g water 0.65g sodium citrate 7g sodium alginate 125g lemon purée or lemon juice

1. Mix the sodium citrate and water.

2. Add the sodium alginate and use bar mix to blend until smooth.

3. Bring the mix to boil while stirring continuously.

4. Let it cool to room temperature and then mix with lemon purée.

Refrigerate overnight.

5. Drop into calcium bath (for the best result ensure the calcium

bath and purée mix is the same temperature).

Calcium bath for lemon pearl 500g water 3g calcium chloride

Seared scallop 8 large scallops, shell and sinew removed and sliced in half 40g butter

To serve

1. Dissolve water and calcium chloride and refrigerate until

required.

1. Heat up pan on medium heat and add butter.

2. Once the butter is foaming quickly sear the scallop, use

spoon to bath it with butter to ensure golden brown colour and sprinkle with salt and pepper.

3. Remove from pan, drain off the excess butter.

Assemble the seared scallop, lemon pearls, watercress and green pea veloute with edible flower and deep-fried crispy leek julienne.

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Australia | Melbourne

Reciprocal Celery Dilmah Exceptional Fragrant Jasmine Green Tea on a bed of celery stalk jelly, Mount Buffalo hazelnut, jasmine flower and berries crumble.

Celery stalk jelly 1200g whole celery 10g gelatine 10g sugar 2g salt Edible gold leaf

1. Juice the whole celery and freeze in big block.

2. Defrost on top of cheese cloth over perforated tray with

container to collect the defrosting juice.

3. Once the juice is all extracted repeat the same process.

4. Weigh up 400g of the extracted celery juice and set aside.

5. Bring 1/4 of celery juice, sugar and salt to boil.

6. Remove from heat and add immediately pre-soaked gelatine.

7. Whisk to dissolve and add the remaining celery juice.

8. Mix in the edible gold leaf.

9. Pour into mould or container and refrigerate until required.

Dilmah Exceptional Fragrant Jasmine Green Tea 250g mineral water 5 bags Dilmah Exceptional Fragrant Jasmine Green Tea 30g sugar 25g gelatine

1. Combine the tea and mineral water to make cold infusion.

2. Remove the tea bags and weigh up the infusion. Top up

with more mineral water to get exactly 250g.

3. Combine sugar with 1/4 Dilmah Exceptional Fragrant

Jasmine Green Tea infusion.

4. Whisk to combine and bring to boil.

5. Remove from heat and immediately add pre-soaked

gelatine, whisk to dissolve gelatine and pour into mould or container.

6. Refrigerate until required.

Caramel Mount Buffalo hazelnuts 10 whole Mount Buffalo hazelnuts 200g water 200g sugar 1 tsp glucose

1. Toast the hazelnuts, remove skin and keep warm.

2. Make caramel by bringing water, sugar and glucose to boil until

caramel stage.

3. Add the warm hazelnut and combine well to ensure even coating.

4. Use fork to remove the hazelnut from caramel.

5. Cool on marble and store in airtight container until required.

To serve

Assemble the celery stalk jelly, Dilmah Exceptional Fragrant Jasmine Green Tea and caramel Mount Buffalo hazelnut with berry crumble and crystallised young celery leaves.

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real high tea

The Darling infused with Dilmah Gourmet Tea Leaf filling The Darling Cake 300g almond meal 380g sugar 380g eggs, at room temperature 200g melted butter, keep warm 50g plain flour, sifted

1. Sift sugar and almond meal then place into mixing bowl.

2. Place the eggs into almond and sugar mixture and use

paddle to beat.

3. Once combined, add melted butter and beat to combine 4. Fold in the flour.

5. Pipe the darling mix into a prepared mould, bake at 150°c

until cooked.

6. Once cooked remove from oven and invert it whilst letting

it cool in the mould.

Note: For the event of Dilmah Real High Tea Challenge 2012

various moulds are used for different presentation.

Cooking time is dependent on the shape and size of the baking mould.

Dilmah tea leaf soaking liquid 1600g water 600g sugar 5g Dilmah Exceptional Rose with French Vanilla tea leaves 9g Dilmah t-Series Green Tea with Jasmine Flowers tea leaves 5g Dilmah Original Earl Grey and spice tea leaves 6g Dilmah Pure Peppermint Leaves

1. Make syrup, divided into four containers approximately

500g each and immediately cool in fridge. Once the syrup is cold, immerse the individual tea in each container. Let infuse overnight.

2. Discard the tea leaves and dip the cake into syrup.

3. Set aside until required.

Mango and Dilmah Rose with French Vanilla Tea Leaf 500g mango purée 3g citric acid 225g sugar 6g pectin 10g Dilmah Exceptional Rose with French Vanilla tea leaves

1. Infuse the tea with mango purée overnight.

2. Pass through fine mesh.

3. Mix half the sugar with pectin and set aside.

4. Bring remaining ingredient to just boil. Ensure sugar and

citric acid are properly dissolved.

5. Bring the tea infused purée with pectin mixture to boil for

5 minutes.

6. Remove from heat and pipe the hot jam onto cake (previously

soaked in Dilmah Rose with French Vanilla syrup).

Continued on next page

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real high tea

Raspberry and Dilmah Green Tea with Jasmine Flowers 500g raspberry purée 225g sugar 8g pectin 15g Dilmah t-Series Green Tea with Jasmine Flowers

1. Infuse the tea with raspberry purée overnight.

2. Pass through fine mesh.

3. Mix half the sugar with pectin and set aside.

4. Bring remaining ingredient to just boil.

5. Bring the tea infused purée with pectin mixture to boil for

5 minutes.

6. Remove from heat and pipe the hot jam onto cake

(previously soaked in Dilmah Green Tea with Jasmine flower syrup).

Light Cream Cheese with Yoghurt Mousse Italian meringue 50g egg white 100g sugar 45g water

1. Boil the sugar until it reaches 118°c; pour hot sugar over

partially whipped egg whites. Continue whisking until semi-warm.

Note: Weight only 100g for yoghurt mousse

Cream cheese and yoghurt mousse 195g yoghurt 300 cream cheese 100g Italian meringue 10g gelatin, soaked and well drained 300g cream, lightly whipped

1. Beat the cream cheese until smooth then beat in yoghurt

to amalgamate.

2. Heat up 50g of cream cheese mixture to dissolve the

gelatine and temper the gelatine mixture with Italian meringue. Fold the rest of the cream cheese mixture to the meringue and fold in the lightly whipped cream.

Mandarin with Dilmah Original Earl Grey and Spice 500g mandarin purée 225g sugar 10g pectin 4 each clove 1 each cinnamon stick 1 each star anise 10g Dilmah Original Earl Grey

1. Infuse the tea with mandarin purée overnight.

2. Pass through fine mesh.

3. Mix half the sugar with pectin and set aside.

4. Roast the spice until fragrant.

5. Bring remaining ingredient and roasted spice to just boil 6. Bring the tea infused purée with pectin mixture to boil for

5 minutes.

7. Remove from heat and pipe the hot jam onto cake

(previously soaked in Dilmah Original Earl Grey syrup).

Continued on next page

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Australia | Melbourne

Guava and Dilmah Pure Peppermint Leaves 500g guava purée 225g sugar 8g pectin 8g Dilmah Infusions Pure Peppermint Leaves

1. Infuse the tea with guava purée overnight.

2. Pass through fine mesh.

3. Mix half the sugar with pectin and set aside.

4. Bring remaining ingredient to just boil. Bring the tea

infused purée with pectin mixture to boil for 5 minutes.

5. Remove from heat and pipe the hot jam onto cake

(previously soaked in Dilmah Pure Peppermint leaves syrup).

To serve

1. Dilmah cake filled with Guava and Dilmah Pure

Peppermint leaves.

2. Darling cake filled with Mandarin with Dilmah Original

Earl Grey and spice.

3. Darling cake filled with Raspberry and Dilmah Green Tea

with Jasmine Flowers.

4. Darling cake filled with Mango and Dilmah Rose with

French Vanilla tea leaf.

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real high tea

82

Australia | Melbourne

Jam Fancy A bottle of sparkling wine Purée Shortbread crumbs

Purée 10–15 fresh figs (substitute with dried figs if not in season) 5 dried figs 20g camomile flowers blended with caster sugar 8 crushed juniper berries 1 tbsp orange zest

Shortbread crumbs Melted butter, to grease 250g butter, at room temperature 100g caster sugar 300g plain flour, sifted 90g rice flour, sifted

1. Combine ingredients in a small pot and simmer on a

medium heat until figs have collapsed.

2. Stew for a further 5–10 minutes until thick and glossy.

3. Turn out on to a baking sheet and allow to cool in the fridge

until set.

1. Combine all ingredients in a food processor and pulse until

just combined.

2. Turn onto a floured surface and knead until all ingredients

have combined into a ball.

3. Wrap dough in cling wrap and put into the fridge. Rest it

for 30 minutes.

4. Remove the dough from the fridge and begin the process of

5.

6.

7.

8.

To serve

rolling out the dough. This is easily achieved by placing the dough between two pieces of baking paper.

Roll the dough out until it reaches a thickness of approximately 0.5cm. The thinner the dough the quicker it will bake.

Once this is achieved, place the rolled dough onto a greased baking sheet and bake at 190°c for approximately 20 minutes or until the pastry is lightly golden.

Remove from the oven and allow to completely cool.

Once the pastry is cooled, break into small pieces and place in a food processor. Pulse until crumbs are achieved.

1. Pour some of the reserved purée into a shallow dish.

2. Rim the champagne flutes with the purée.

3. Repeat this process with shortbread crumbs. Make sure the

coating is even with both the purée and crumbs.

4. In each champagne flute place 1 tsp of the reserved purée.

5. Pouring over the back of a spoon, top the champagne flutes

until just below the rimmed biscuit crumbs. Take care to make sure that the purée is not disturbed too much. Serve as soon as possible so that your guests can witness the purée slowly mixing with the sparkling wine.

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real high tea

Lemongrass ‘Mokito’

French Vanilla and Rose Martini

A knob of freshly sliced ginger 3 sticks of lemongrass, bruised and chopped (plus an additional stick for garnish) 4 fresh limes 8 kaffir lime leaves

A bottle of good quality vodka 1 tbsp rose water 3 tbsp tea syrup Ice cubes Vanilla pods for garnish Ornamental roses for garnish

Tea syrup 15g Dilmah Green Tea with Lemongrass and Lemon leaves 200g water 200g caster sugar Crushed ice

Tea syrup 15g Dilmah Exceptional Rose with French Vanilla tea leaves 200g water 200g caster sugar

1. Place all ingredients into a pot and simmer on

1. Place all ingredients into a pot and simmer on

a low heat until all of the sugar has dissolved.

2. Strain and set aside.

2. Strain and set aside.

To serve

To serve

1. In the bottom of a boston, muddle lemongrass,

1. In a shaker place all ingredients (except those

2.

3.

4.

5.

ginger and reserved syrup.

Add crushed ice and continue to muddle until all ingredients are well combined.

Cap and shake well.

Pour into a serving glass (without straining).

Garnish with fresh lime and kaffir lime leaves.

a low heat until all of the sugar has dissolved.

for garnish) and shake.

2. Strain into a chilled martini glass.

3. Garnish with roses and vanilla pod.

4. Serve immediately.

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Australia | Melbourne

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Australia | Melbourne

A Moroccan Mint ‘warm hug’ 4 Dilmah t-Series Moroccan Mint Green Tea bags 1 bunch of fresh mint for garnish Foam 4 cups heavy cream 2 cinnamon quills Pinch of saffron 1 pc orange rind 1 tsp nutmeg 1 tsp emulate

To serve

1. Brew the tea in the cup you will be serving the beverage.

2. In the meantime create the infused cream for the foam by

adding all ingredients into a small pot and simmering on a low heat.

3. Bring to boil and strain to remove cinnamon quills and other flavour enhancers.

4. While the mixture is still warm add the emulate and blitz with a hand blender until thick (add more emulate if the cream does not appear thick enough. It should resemble a thick custard).

5. Pour emulsion to a siphon gun and charge with 1–2 nitrous oxide (N2O) chargers.

1. Add fresh mint to the serving glass.

2. Shake the siphon vigorously and squirt approximately

2 tbsp on top of the tea.

3. Grate fresh nutmeg on top.

4. Serve while warm.

87

brisbane september 7, 2012 southbank institute of technology

G

lorious culinary discoveries, brilliant creative flair, and a stimulating display of all things tea awaited the judges at the Dilmah High Tea Challenge in Brisbane on the 7th of September.

The participants were judged on their overall presentation, food pairing with tea, tea preparation, brewing methodology and etiquette, menu quality, tea-inspired food items and presentation and concept of teas.

In the Consumer category, Kittea Kelsey’s Sweet Avocado Tea Mousse and Tea Sticks and Dilmah Lassi made using specially created tea syrup earned her a perfect score and a very rare Gold with Distinction award and the National Winner’s title. The other standout recipes were Lemon Myrtle & Wattleseed Shortbread Crescents crafted by Sue Collins, a cocktail called Earl of Mandarin by Anthony Hillard and an Apple Teajito mocktail by Genevieve Bax. Brisbane received the highest number of Gold medals for a single state.

The team from Stamford Plaza, Brisbane were awarded the only Gold in the Professional category from Queensland.

Their Spiced Coconut & Almond Tea Comforter was created with a divine twist on white tea, while the delicious morsels called Peach Blossom were a tribute to the fruits of Queensland in the spring and summer seasons.

national gold winners Alison Howard and Grant Turner from Stamford Plaza Brisbane

real high tea

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Australia | Brisbane

Berry Sensations Refresher 120ml Dilmah Exceptional Berry Sensation tea 1 heaped dessert spoon mānuka honey 10ml lemon juice Blueberries Raspberries

1. Steep tea for 2 1/2 minutes in a large teapot. Stir in mānuka

honey and chill.

2. Layer a highball glass with ice, blueberries and raspberries.

3. Combine lemon juice and chilled berry tea in a Boston

shaker with ice.

4. Shake and serve in highball glass.

Lemon butter and sour cream tartlet With green tea and jasmine petals jelly.

Jelly Mānuka honey Gelatine Dilmah GreenTea with Jasmine Flowers

Sour cream pastry 125g plain flour 40g cold butter, cubed 25g Barambah organic sour cream 1 large free-range egg 25g caster sugar 1/2 tsp vanilla paste

Lemon butter 180g caster sugar 60g lemon juice and zest of lemons 3 large free-range eggs 50g unsalted butter 3/4 gelatine leaf

1. To make the jelly steep the Dilmah GreenTea with Jasmine

Flowers in one cup of water for 2–3 minutes.

2. Bloom 1 1/2 leaves of gelatine, and once soft pour over tea and stir.

3. Sweeten with a touch of mānuka honey.

1. To make the pastry pulse ingredients in a blender until

combined. Do not over-mix. Rest for 1 hour.

2. Roll out and thinly line moulds. Blind bake until golden.

1. Zest and squeeze lemons and transfer juice into a heavy base

2.

3.

4.

5.

pot. Add lemon juice and sugar, stirring over a low flame until almost boiling.

Whisk slowly into eggs, brining the temperature up gradually.

Pass through a sieve and return to a new pot. Stir continuously over a low flame until the back of the spoon remains coated. Take off heat and pour in to a bowl over ice.

Add softened gelatine and stir until combined. Once at room temperature, stir through butter and pour into tart shells.

Cut a small cube of the jelly previously made and place on top of the tart.

Serve immediately.

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real high tea

Peach Blossoms Served with tea spiked raspberry Chandon jelly.

Cake 125g butter 100g caster sugar 2 eggs 125g self-raising flour

Filling 30g butter 30g caster sugar 1/3 cup milk

Jelly 140g raspberry purée 70ml Chandon wine 30g sugar 1 1/2 leaves gelatine 1 Dilmah Exceptional Rose with French Vanilla tea bag

To assemble

1. Cream butter and sugar well, adding one egg at a time.

2. Fold in self-raising flour and bake in hot gem irons.

3. Turn out onto rack to cool.

1. To make the filling, beat the butter and sugar well, slowly

stirring in the milk.

1. Steep 1 bag of Dilmah Exceptional Rose with French

Vanilla tea for 2–3 minutes.

2. Bloom the gelatine, whisk into the remaining ingredients

and allow to partially set in the fridge.

1. Cut small cubes of jelly to place in the middle of the peach

blossom.

2. Pipe in buttercream filling and secure the cube of jelly in

the centre.

3. Stick the two butter cakes together.

4. Roll through the semi set jelly, then through coconut to

coat.

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Australia | Brisbane

Petit Smoked Ocean Trout Fishcake With dill pickled cucumbers, capers and chive crème fraîche & caviar.

Tea-smoked fish cake 1 side fresh ocean trout (skin on) 1/2 bunch fresh dill 1/2 bunch chives 1 lemon zest 3 cups of prepared mash potato Salt and pepper 100ml extra virgin olive oil 30g fine chopped capers

Smoking mixture 3 cups of Dilmah Yata Watte 1 cup table salt 2 cups local iron barks wood chips

1. Place wire rack into tray with a piece of greaseproof paper on top.

2. Place the fish fillet skin side down on top of paper.

3. Heat base of tray till you get good smoke.

4. Put tight fitting lid on top and remove from heat, allowing smoke to dissipate at its own rate.

5. Cool fish down, flake away from skin and debone, then combine with above ingredients.

6. Line deep baking tray with foil .

7. Mix all ingredients well and spread evenly over base of tray.

Caper and chives crème fraîche 1 cup crème fraîche 1 bunch chopped chives 1/2 bunch chopped dill 1 cup fine chopped capers 3 tbsp Dijon mustard

1. To make the crème fraîche chop all ingredients well, fold

through crème fraîche with mustard and salt and pepper to taste.

2. Mix and chill.

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real high tea

Queensland Famous Mud Crab Sandwich 1 whole cooked fresh Queensland mud crab 1 cup of prepared whole egg mayonnaise base 1/4 bunch chopped chives 1/4 bunch chopped dill 2 each fine chopped French shallots 1/4 tsp mild English mustard Salt and pepper to taste

1. Cook mud crab in boiling salted water for 20 minutes.

2. Remove and chill in slurry of iced water till completely chilled.

3. Break down mud crab and pick out all meat. Put aside in fridge.

4. Chop and combine all other ingredients. Check seasoning.

5. Add crab to mayonnaise base.

6. Fold through gently, being careful not to break down crab too

much.

7. Take two thick slices of dark rye bread and spread with

unsalted butter.

8. Add crab onto bread in a thick layer, then slice and present.

Pumpkin Afternoon Tea Loaf With Dilmah Exceptional Original Earl Grey steeped fruits

226g soft unsalted butter 200g caster sugar 1 cup of mashed Burdekin Kent pumpkin 2 large free-range eggs 550g mixed fruits (raisins, currants, apricots, red glace cherries, and sultanas — steeped in tea) 250g self-raising flour Dilmah Exceptional Original Earl Grey tea

1. Steep 4 teaspoons of Dilmah Exceptional Original Earl

Grey for 5 minutes.

2. Once brewed pour over fruits and allow to stand overnight.

3. Repeat this process.

4. Cream butter and sugar well, beating in eggs one by one.

Beat in mashed pumpkin and stir in self-raising flour and mixed fruits by hand.

5. Line a tin, transfer batter and bake at 180°c for approximately 30 minutes.

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Australia | Brisbane

Caramelised Apple & Cinnamon Scones Infused with Dilmah Ceylon Cinnamon Spice tea.

400g self-raising flour 25g unsalted butter 25g caster sugar 1 large free-range egg 50ml buttermilk steeped with Dilmah t-Series Ceylon Cinnamon Spice tea 50ml full cream 3 Granny Smith apples, caramelised with cinnamon butter and sugar

Egg wash 2 yolks 5ml of cream

1. Steep Dilmah Ceylon Cinnamon Spice tea in half a cup of water for 6 minutes.

2. Add to buttermilk and reweigh total content.

3. Rub together flour, butter and sugar. Add buttermilk, cream and eggs. Mix until just combined.

4. Work caramelised apples through the dough by hand.

5. Roll and cut scones, and place on a paper lined tray.

6. Rest in the fridge for 1/2 hour, egg washing twice.

7. Bake at 180°c for 18 minutes.

Spring Lamb Pastry Served with radish veloute, mint & smoked tomato relish.

1kg lamb rump 100g diced carrot 100g diced Swede 100g diced turnip 2 diced onions 2 cups fresh peas 4 garlic cloves fine chopped 5 radish purée 1 bunch fresh mint 200ml prepared jus Salt and pepper

1. Dice lamb and all vegetables, sauté in a little butter and

olive oil till brown and soft.

2. Add jus and cook out till desired consistency and flavour.

3. has been achieved. Add peas during the final 5 minutes of

cooking. Adjust seasoning and cool.

4. Add chopped mint and fold through gently 5. Peel and cook radish in a little brown chicken stock till

tender. Purée with confit garlic cloves, a little cream and remaining stock till very smooth.

6. Season to taste. Set aside to cool.

7. Place a spoonful of mix into the prepared pastry, add some radish purée. Fold and baste with egg wash and bake till golden brown.

8. Serve with Dilmah Yata Watte smoked tomato relish.

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real high tea

Pepper & Chevre Tartlets Served with tea spiked fruits.

Pastry 125g plain flour 65g salted butter 14 tsp cracked Silkwood black pepper 1 free-range egg Pinch of salt

Brûlée 190ml pouring cream 80ml full-cream milk 2 1/2 egg yolks Pinch of salt Granite Belt Dairyfarm goats' chevre

1. To make the pastry moulds combine the ingredients in the

food processor ensuring you do not over mix.

2. Rest for 1 hour.

3. Press into moulds and blind bake until 3/4 cooked.

1. To make the brûlée bring both liquids to boil.

2. Slowly whisk in the yolks and pass through a sieve.

3. Roll goats' cheese into small balls.

4. Pour brulee mix over them and bake 150°c until just set.

5. Top with tea-smoked fruits and fried curry leaf.

Vanilla Buttermilk Scone Infused with Dilmah Yata Watte.

400g self-raising flour 25g unsalted butter 25g caster sugar 1 large free-range egg 50ml Dilmah Yata Watte tea steeped with buttermilk 50ml full cream

Egg wash 2 yolks 5ml of cream

1. Steep Dilmah Yata Watte tea in half a cup of water for 6 minutes.

2. Add to buttermilk and reweigh total content.

3. Rub together flour, butter and sugar.

4. Add buttermilk, cream and eggs — mixing together until just combined.

5. Roll and cut scones, and place on a paper lined tray.

6. Rest in the fridge for 1/2 hour, egg washing twice.

7. Bake at 180°c for 18 minutes.

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Australia | Brisbane

Italian almond Pikelets 1 cup self-raising flour 1/4 tsp bicarbonate soda 1 egg 1/4 cup caster sugar 1 dessert spoon melted butter 1/4 tsp vanilla paste 1 tsp white vinegar 1/4 cup of full cream milk steeped with Dilmah t-Series Italian Almond tea

Rose butter 115g good quality butter 1/4 vanilla bean, scraped out 2–3 drops of pink food colour 1/4 tsp rose water

1. Steep 1/2 cup of water with two tea bags of Dilmah t-Series

Italian Almond tea and add to milk.

2. Reweigh the required amount.

3. Combine all ingredients and allow to stand covered for 30

minutes.

4. Cook in a buttered pan until golden.

1. Combine the ingredients and serve immediately with

scones or pikelets.

Spiced Coconut & Almond Tea Comforter Stir an ice cube of spiced coconut cream into hot Dilmah t-Series Italian Almond tea to create a divine twist on white tea.

Dilmah t-Series Italian Almond tea Frozen ice

1. Combine frozen ice ingredients over low heat until sugar

has melted and flavours have infused.

2. Place into prepared moulds and freeze.

3. Pour hot tea into double walled glass.

Frozen ice 1 can Mae Ploy coconut cream 3 star anise 3 cloves 5 torn lime leaves 12 cubes La Perruche cubed sugar

4. Upon serving drop coconut cream ice into the hot tea, stir

to release and combine the flavours.

99

sydney september 10–11, 2012 sydney tafe — nsw northern sydney institute, ryde

T gold winners (facing, top left) Shelley Watson and Loic Lemaitre from Rydges Hotel Campbelltown national gold winners (top right) Micheal Nicelaou and Doddy Lesmana from Novotel Darling Harbour gold winners (bottom left) Sonia Siu and Sarah Cromwell from Le Cordon Bleu Balgowlah gold winner (bottom right) Brent Templeton from Sugardaddy’s Confectionery

he Consumer Challenge took place on September 10 at Sydney Tafe — NSW Northern Sydney Institute, Ryde. Last year’s winners Sandy and JD Wingrove paid tribute to James Taylor, the Scotsman who was the first tea planter in Sri Lanka, with their splendid traditional Scottish fare inspired high tea menu. From the Consumer category, Dawn Simpson’s Simple Scones served with a special strawberry jam infused with Dilmah Exceptional Rose with French Vanilla tea received much praise from the judges.

This year, the Sydney Challenge scored the highest number of Professional category Gold medals for a state in the whole of Australia. The team from Novotel Darling Harbour scored top marks to emerge joint National Winners, with Spring having seem to have worked its magic and inspired the marvelous dishes, decadent desserts and fanciful drinks created; the judges all agreed that the dishes tasted as good as they looked.

It was a fitting finale for Dilmah’s quest for the uniquely Australian Real High Tea with a firm focus on the use of tea, both in tea pairing and as an essential ingredient, celebrating the versatility of this gloriously graceful herb.

real high tea

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Australia | Sydney

Candied Spiced Pickled Fruit & Vegetable Salad Accompanied with strawberry, watermelon, feta macarons.

500g almond meal 500g icing sugar 170g egg whites 15g ‘pink’ food colouring 5ml watermelon essence 5ml strawberry essence

Ganache 1200g cream 150g butter 120g glucose 1500g white chocolate buttons 300g Persian feta

1. Crack eggs separating yolks and whites. Let whites age

2.

3.

4.

5.

6.

Rose petal jam 600g white caster sugar 200g rose petals 600ml water Juice of 1 lemon

in fridge for 1 week. Sieve icing sugar and fine bleached almond meal.

Boil water and sugar to 120°c, whisk half the egg whites and pour the boiling sugar into the egg increasing the mixing speed once all the sugar is added. While this is mixing, mix the rest of the egg whites with the almond meal. Once the sugar mix has cooled a little, mix the almond mix through. By hand, mix until almost not stable, then add food colouring and essence.

Line baking tray with greaseproof paper and pipe macarons onto the tray.

Place macarons into a preheated oven at 160°c for 6–8 minutes, then turn the tray 180°c and leave the oven door slighting open reducing the heat to 120°c.

When cool, fill with ganache and 1 tsp of Persian feta that has been creamed in a mixer.

Garnish when serving with saffron, Persian fairy floss and rose petals.

1. Gently rinse rose petals and place them in a large bowl with

200g of sugar and lemon juice.

2. Massage the rose petals into this mixture until a paste is

formed.

3. In the meantime, add the rest of the sugar and water into a

large saucepan until the sugar dissolves. Add rose petals and bring to boil.

4. Allow the mixture to thicken on a low simmering heat.

5. Set aside for 15 minutes then place warm mixture in sterilised jars.

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Chai Baklava ‘Monaco Bar’ Ice-cream with sesame snap & walnut syrup Ice-cream (Makes 1 litre) 300ml thick cream 300ml milk 1 vanilla bean split 6 egg yolks 175g caster sugar 1 tsp sugar 10ml rosewater 1 tsp cinnamon 5 Dilmah Masala Chai tea bags

1. Place cream, milk and tea bags in saucepan, scrape in the

2.

3.

4.

5.

6.

Sesame snaps 1/2 cup honey 1/2 cup sugar 2 1/2 cups of crushed peanuts 2 1/2 cups of sesame seeds

Grandpa’s glyko karidaki (Pickled walnuts in syrup — Cyprus style) 1.25kg fresh green walnuts 1.25kg granulated sugar 800ml water 75g vanilla 1 tsp lemon juice 2 cloves 1 cinnamon stick

vanilla seeds and add the bean, bring to boil, then turn off the heat and set aside for 10 minutes to infuse.

Place egg yolks, sugar and vanilla extract in the bowl of an electric mixer. Beat until pale.

Remove tea bags from mixture and carefully pour the milk over then return to a clean saucepan.

Cook over low heat stirring for about 5 minutes until it is slightly thicker and coats the back of a wooden spoon.

Set aside to cool then refrigerate for 30 minutes.

Once this process is done place the mixture in ice-cream machine and churn accordingly to manufacturer’s direction.

1. Roast nuts and sesame until golden brown.

2. Combine sugar and honey in saucepan until sugar dissolves

on a slow heat, then combine nut mixture and stir until mixture is thick.

3. Lay out mixture in 10mm tray and flatten out with a wet rolling pin.

4. Let the mixture set for 5 minutes and cut into appropriate sizes (rectangles).

1. Wash and peel the outer skin and place in a large pan

2.

3.

4.

5.

with plenty of water. Bring to boil and cook until walnuts are “pierce a needle through them” soft.

Take the saucepan off the heat and drain, place in a bowl of cold water. Cover and set aside for 48 hours. Change water every 8 hours.

After this combine water and sugar in saucepan and bring to boil, then add cloves and cinnamon. Simmer for 8 minutes.

Strain the walnuts and add to the syrup, bring to boil and cook for 7 minutes. Allow to cool in the saucepan for 48 hours. Do not cover the saucepan.

After this time place the saucepan back onto the heat and bring the mixture to boil. Continue cooking until syrup thickens then add lemon juice and vanilla. Set aside and cool.

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Dilmah t-series the original Earl Grey Martini 1 tsp Earl Grey tea leaves 2 Tanqueray 10 gin White sugar, for rimming 1 wedge lemon 1 1/2 ounces fresh lemon juice 2 ounces simple syrup

1. Sprinkle the tea leaves over the gin in a small glass, and set

aside to steep for 2 hours.

2. Pour 1/4 to 1/2 inch of white sugar onto a small, shallow plate.

Moisten the rims of 2 martini glasses with a wedge of lemon, dip the moistened glasses into the sugar; set aside.

3. Strain the infused gin, lemon juice, and simple syrup into a cocktail shaker over ice. Stir 10 times. Strain into the rimmed glass to serve.

4. Garnish with burnt orange peel.

Serve in a martini glass.

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Filo Cone of Kibbeh Salmon, Tabouleh & Yoghurt & Dukkah Gelato 100g fresh Atlantic Salmon, finely diced 1 tbsp burghul 30g diced eshallot 1 small red chilli, finely diced 10g mint, finely diced 10g parsley, finely diced 1/2 lemon juice

Tabouleh 1 bunch fresh parsley, finely chopped Handful of mint, finely shredded Juice of 1 lemon 1 tsp burghul (presoaked for 15 minutes then drained) 3 diced tomatoes 2 green shallots, finely chopped Salt and baharat to taste 15ml olive oil 1 eschallot, finely diced

Dukkah 3/4 cup sesame seeds 1/2 cup pinenuts 1/2 cup coriander seeds 1/2 tsp ground cumin 1/2 tsp salt 1/2 tsp chilli powder 1/2 tsp baharat

Yogurt gelato Plain base 2/3 cup labne 2/3 cup water 1/3 cup sugar 1 tsp lemon juice

1. Soak burghul in water for 15 minutes, then drain.

2. Combine all ingredients in a bowl and mix well.

1. Combine all ingredients in a bowl.

2. Add olive oil and lemon before serving.

1. In a large frypan combine pinenuts and coriander seeds

over medium heat.

2. When the mixture has started to colour, add the sesame

seeds and continue to toast until golden brown.

3. Pour mixture into a food processor, add cumin, baharat

mix, chilli power and salt and blend together.

1. Make the plain base and chill.

2. Place the labne in a bowl and slowly whisk in the water, add

the sugar then whisk until dissolved.

3. Whisk the lemon juice into the base.

4. Pour mixture into the ice-cream machine and churn

accordingly to the manufacturer’s instructions.

Mould gelato in Parisian scoop and coat gelato with dukkah mixture and refrigerate.

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Western Australian Blue Swimmer Crab and Haloumi Tartlet with baby celery & chard salad 500g pittas cyrus haloumi 300g finely chopped mint 150g finely chopped dill 4 eggs 6 sheets of filo pastry 100g clarified butter 180g fresh crab meat

1. Grate haloumi and add the herbs and egg into the mixture.

2. Working with one filo sheet at a time, brush with butter

and repeat this process five times to create six layers.

3. Cut out pastry into mini muffin trays and add crab meat to

the bottom of the pastry.

4. Top with haloumi mixture.

5. Place in a preheated oven at 180°c for 12 minutes.

6. Garnish tartlet with baby celery and chard.

Dilmah Gourmet Selection Ceylon Supreme Chai Milk Tea 1 teaspoon Dilmah Supreme Ceylon tea 150ml boiling water 30ml condensed milk 15ml full cream milk Knob of ginger Cardamom pod 20g grated coconut Stick of lemongrass

1. Brew tea for 3 minutes in a teapot with ginger and cardamom.

2. Place condensed milk and full cream milk in glass.

3. Pour tea mix over milk and stir until mixed.

4. Garnish with grated coconut and lemongrass.

Serve in a highball glass.

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Quail Breast Poached in Ceylon Tea Accompanied with candied watermelon rind, candied olives and rose jelly.

1 litre water 10 tea bags of Dilmah Ceylon tea 1 orange zest 6 quail breast

1. Place water, tea bags and zest in a saucepan and bring to boil.

2. Once water is boiling, poach quail breast in liquid for 80

seconds.

3. Remove breast from liquid and place on a drip rack to rest

and cool.

Rosewater jelly 2 Dilmah t-Series Rose with French Vanilla tea bags 10ml rosewater 500ml water 4 1/2 tsp gelatine powder

1. Place tea bags, rosewater and water in a saucepan and bring

to boil.

2. Take out the tea bags and stir through the gelatine until it

dissolves.

3. Set then cut accordingly to size.

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Lemongrass and Lemon Green Tea curd tartlet and raspberries Curd 4 eggs 125g sugar 400ml cream 250ml Dilmah Lemongrass and Lemon green tea 1 lemon, juice and rind 1/2 lemongrass 1 gelatine

Sweet shortcrust 250g plain flour 125g butter, chopped 50g sugar 1 egg yolk 1 tbsp water

1. Brew Lemon and Lemongrass green tea, add lemon rind

and lemongrass stick, and set aside.

2. Heat up cream, mix eggs and sugar together.

3. Strain tea, add to the hot cream, add lemon juice to the

eggs and sugar mixture. Cook gently, stirring constantly till thickened, put off heat and add gelatine.

4. Pour into cooked tart bases.

1. Combine flour, butter and sugar. Add yolk and chilled

water, process till dough come together.

Exceptional Rose and French Vanilla marshmallows 250g sugar 20g glucose 120ml water 2 Dilmah Exceptional Rose with French Vanilla tea bags 6 leaves gelatine 80g egg white

1. Boil sugar, glucose and brewed tea at 118°c, add gelatine.

2. Whip eggs white and add syrup till smooth texture. Let it

set in a tray.

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Italian Almond Tea mousse, roasted hazelnuts and pistachio nougat Mousse 50g hazelnut paste 6 egg yolks 60g caster sugar 75ml Dilmah t-Series Italian Almond tea 200g mascarpone Nougat 350g honey 300g glucose 750g sugar 250ml Dilmah Exceptional Italian Almond tea 250g roasted almond 250g hazelnuts 250g pistachio 3 eggs white

1. Make a sabayon with eggs yolk, caster sugar and Italian

Almond tea, cook gently on a bain-marie.

2. Mix mascarpone cheers and hazelnuts paste, incorporate to

the sabayon. Refrigerate till set and pipe into little glasses.

1. Mix honey and glucose and cook to 128°c, mix sugar and

Dilmah Exceptional Italian Almond tea and cook to 145°c.

2. Whip up eggs white and add the two sugars solutions to it.

3. Fold all the roasted nuts through meringue, cool and set in

dry place.

Gourmet Series Earl Grey scones and Berry Sensation tea jam Scones 500g self-raising flour 1 egg 50g caster sugar 60g butter 200ml Dilmah Earl Grey brewed tea 50ml milk

Jam 500g berries 1 lemon, juiced 500g caster sugar 120ml strong brewed Dilmah Exceptional Berry Sensation tea 1 packet fruit pectin

1. Mix well all the ingredients together, roll in to 1 inch

thickness and use round cutter to obtain scones shape, brush with milk and dust with bit a caster sugar.

2. Bake at 180°c for 12 minutes.

1. Brew 4 Berry Sensation tea bags in 1 litre of water and

reduce it to 120ml.

2. Add all the ingredients and simmer for 1 1/2 hour. Pour into

sterilised jar.

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Chocolate and T-Series Pure Peppermint Leaves macarons 150g almonds 150g icing sugar 250ml strong Dilmah Pure Peppermint tea 150g caster sugar 2 eggs, whites

Ganache (macaron filling) 200ml cream 300g dark couverture chocolate 30g butter

1. Sift almond meal and icing sugar together, add 1 egg white

to the mixture to obtain a paste.

2. Heat Pure Peppermint Leaves tea and sugar till 118°c.

syrup. Whip the other egg white and add syrup to obtain a meringue. Incorporate a little meringue at a time to the paste till smooth.

3. Pipe in little disc shape and leave at room temperature for 2 hours till top of the macarons form a crust.

4. Preheat oven at 200°c, switch it off and put the macarons in the oven for 30 minutes or till dry.

1. Heat cream and pour over chocolate couverture. Once

the chocolate is melted, add butter and whisk to obtain smooth texture. Let it set at room temperature till piping consistency.

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Schottlander’s Wagyu tartare and Green Tea with Jasmine FLOWERS crisp 250g diced wagyu meat (neck) Small Spanish onion 1 tsp capers 1 garlic clove 1 anchovy Olive oil Chopped parsley 5 quail eggs 1 tsp Dijon mustard 1 tsp Worcestershire sauce

Crisp 10g Dilmah t-Series Green Tea with Jasmine Flowers 1.7kg baker’s flour 10g salt Pinch of sugar 40g yeast 1/2 litre brewed Dilmah t-Series Green Tea with Jasmine Flowers tea, cooled 1/2 litre water, room temperature 50ml olive oil

1. Mix all ingredients together. Serve with quail egg yolk on top.

1. Brew Dilmah t-Series Green Tea with Jasmine Flowers

and leave aside till cooled down.

2. Mix all ingredients in dough mixer and mix for 25 minutes.

3. Put into tin loafs and let improve for 45 minutes in warm

area (cover with wet cloth to maintain moisture).

4. Bake at 180°c for 12 minutes.

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Black Ink Squid Jerky Served with yuuki salad and Lemongrass and Lemon tea vinaigrette.

1/2 kg whole squid tube 1 tsp squid ink Salt Tea and spices, for smoking

Vinaigrette 200ml brewed Dilmah Green Tea with Lemongrass and Lemon 1/2 lemongrass (infused) 1/2 lemon, juice and rind Olive oil 1g xanthan gum Salt Sugar Coriander leaves

1. Smoke squid using cardamom seeds, coriander seeds, fennel

seeds and 1 Green Tea with Lemongrass and Lemon tea bag.

Mix well in robot coupe, add squid ink and season.

2. Spread on greaseproof paper on a flat tray and steam at 60°c for 5 minutes. Cool down and cut into wild strips. Put into dehydrator at 60°c for 3 hours, slice into thin strips to serve.

1. Brew Green Tea with Lemongrass and Lemon, add lemon rind

and lemongrass. Leave to cool and strain.

2. Add xanthan gum, olive oil and use stick blender to obtain

stable emulsion. Serve with chopped coriander leaves and chilli.

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Moroccan mint smoked Junee Gold lamb, finger lime marmalade and garlic fairy floss skewer Marmalade 750g sugar 1/2 kg lime, juice and rind 5 pcs finger lime 1 tsp lemon myrtle 2g iota carrageenan

Garlic fairy floss 200g isomalt 1/2 litre water 250g garlic 40g glucose

Junee Gold Lamb Junee Gold Lamb Scotch Fillet Hickory wooden chips Garlic slices Rosemary

1. Prepare the limes and cut the finger limes into slices. Mix

all the ingredients and simmer gently for 3 hours.

1. Chop garlic and add to the water, heat it up and reduce till

120ml. Add isomalt and glucose, cook into thick syrup at 120°c.

2. Use a whisk with cut ends, dip in syrup and shake above

grease paper to obtain thin and crispy fairy floss.

1. Smoke the lamb scotch fillet, put into sous-vide bag with

garlic and rosemary. Cook in a water bath at 60°c for 3 hours.

2. Sear and rest for few minutes before serving.

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Blue Eye Cod chips with Camomile Flowers Tea and avocado foam Chips 100g cod 1 cup potato starch Sesame seeds Poppy seeds Sea salt flakes Vegetable oil (for frying)

Foam juice of half a lemon 150ml Dilmah Pure Camomile Flowers tea 1 pinch xanthan gum 1 pinch ultratex 4 (blended to obtain foam) Salt and sugar for taste 1 avocado

1. Cut cod into thin slices, dust with a little bit of potato starch

and place one slice at the time between two sheets of plastic wrap. Pound the slices as thin as possible without tearing them. Sprinkle with seeds and salt, add more starch if needed.

2. Shallow fry slices till crisp.

1. Brew the Pure Camomile Flowers tea and cool. Add lemon

juice, xanthan gum, ultratex 4, salt and sugar, avocado together. Use a stick blender till smooth emulsion.

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Cucumber Flower Sandwich Good white bread Cream cheese Lime juice Native finger limes

1. Slice cucumbers and lightly salt. Allow to stand for 10 minutes

to draw out moisture.

2. Mix enough lime juice with the cream cheese to soften to a

spreading consistency.

3. Spread onto thinly sliced bread.

4. Add a layer of cucumbers and top with a second slice of bread.

5. Cut sandwich into fingers, removing the crusts .

6. Put a dollop of cream cheese on the middle of each finger.

7. Cut the remaining cucumber slices in half to make semi circles.

8. Roll one semi circle and pace in the centre of each finger, using

the cream cheese to keep it in place.

9. Wrap the remaining cucumber around the central ‘petal’ to

create a flower.

10. Garnish with native finger lime.

Golden Quail Egg Sandwich Quail eggs Kataifi pastry Gold leaf Keens curry mayonnaise 2 egg yolks 20ml white wine vinegar 5g Dijon mustard 250ml grape seed oil Keens curry powder

1. Whisk yolks, mustard and vinegar together, then add oil a

little at a time to form an emulsion. When required, take a little mayonnaise and add a teaspoon or more of the curry powder to taste and whisk through.

2. Take balls of kataifi pastry and press them flat. Line them into a mini muffin tray as you would with regular pastry.

Line the insides with foil, fill with rice and blind bake for 15–20 minutes, or until golden. Allow to cool.

3. Bring a saucepan of water to the boil and add quail eggs.

Simmer for 2 minutes, then remove and refresh in cold water. Cool and peel.

4. To assemble, add a little dollop of mayonnaise into the base of the nest, then place the quail egg. Carefully garnish with gold leaf over the top of the egg.

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Chilli, Cheese and Native Pepperberry Toasted Sandwich Puff pastry Australian vintage cheddar Green chillies Native pepperberry Murray River salt flakes

1. Roll pastry to about 1/2 cm thick. Sprinkle with cheese and

chopped chillies. Season with salt and pepperberry.

2. Fold the two outer edge of the pastry in to form a book turn.

Repeat with cheese, chill and seasoning and fold one half over the other to form a block.

3. Bake in a hot oven at 200°c until golden brown. Cool and cut into triangles.

Beef Cheek and dilmah Yata Watte Pie with Curry Leaf Chips Puff pastry (best made with Pepe Saya cultured butter) 1kg beef cheeks 10 Dilmah Yata Watte tea bags 2 brown onions 2 garlic cloves

1. Brew all the tea bags in 1 litre of boiling water for 15

minutes to create a strong bitter stock.

2. Chop onions and garlic and add to casserole dish with beef

cheeks and tea.

3. Braise for about 4 hours, or until cheeks are falling apart 4. Season with a little salt.

5. Roll pastry to a few millimetres thickness.

6. Cut bases with a cookie cutter large enough to line into a

muffin tray.

7. Line the muffin tray and fill about halfway up with the

cooled beef and tea mix. Cut tops from the pastry and brush with an egg yolk.

8. Fold the excess pastry from the sides of the muffin tin to seal the pies.

9. Bake at 180°c for about 25–30 minutes or until golden.

Curry leaf chips 2 sebago potatoes Curry leaves

1. Slice potatoes very thinly with a mandolin.

2. Sandwich a curry leaf between 2 slices, then cookie cut to size.

3. Bake at 100°c for about 50 minutes between 2 baking trays

lined with paper.

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Dilmah ‘Cola’ Spritzer 10 Dilmah Ceylon Supreme tea bags 4 cinnamon quills 2 limes 200g caster sugar Prosecco or soda water

1. Crush cinnamon quills into a jug and add tea bags. Add 1

litre boiling water and brew for 10 minutes.

2. Strain and add lime zest and juice, and sugar. You may need

to adjust lime and sugar to balance the flavour.

3. Chill, then mixed equal parts with Prosecco or soda water.

Cassis and Berry Sensation comforter Crème de cassis Dilmah Exceptional Berry Sensation Raspberries Strawberries Native Lemon Myrtle leaves

1. Add a few raspberries and strawberries, and 2 crushed

Lemon Myrtle leaves to the teapot.

2. Add Dilmah Berry Sensation tea and brew with boiling

water for 3–5 minutes.

3. Add 1 raspberry, a few strawberry hearts and a fresh Lemon

Myrtle leaf to each cup.

4. Next add 30ml of crème de cassis, then top up with hot

Dilmah Exceptional Berry Sensation tea.

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Italian Almond and zokoko profiterole Choux pastry 500 water 280 butter 400 flour 30 sugar 10 salt 9 eggs

Italian Almond and Zokoko pastry cream 20g Dilmah t-Series Italian Almond tea leaves 240ml milk 240ml cream 100g caster Sugar 20g cornflour 2 eggs 120g Zokoko ‘Alto Beni’ dark chocolate

To assemble

1. Bring water, butter, sugar and salt to boil.

2. Remove from the heat and beat in the flour with a wooden spoon.

3. Return to heat and cook out, stirring continuously until mixture

thickens and forms a ball. Remove from heat and beat in eggs one at a time to form a paste.

4. Pipe mixture onto baking trays and bake at 180°c for 25–30 minutes or until golden brown.

1. Heat milk and cream to nearly boiling point and add tea leaves.

Infuse for 10 minutes then strain.

2. Melt the chocolate and set aside.

3. Reheat the milk and cream, then add slowly to egg, sugar and

cornflour mix, stirring continuously.

4. Return to the heat and simmer for 2–3 minutes, whisking to

prevent the cornflour from clumping.

5. When it has thickened, remove from the heat and add the

chocolate. Mix thoroughly and chill.

1. Fill the profiteroles with pastry cream using a piping bag.

2. In a saucepan bring 100ml of water, 250g sugar and 50g glucose

to boil, then cook to an amber caramel.

3. Dip each profiterole into the caramel and place the dipped end

on a Silpat mat to set.

4. When they have all set, semi dip a toasted almond flake in the

caramel and attach to the top of each profiterole.

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Camomile and Mango Sago Pudding with White Chocolate Camomile Petal Camomile sago pudding 10 Dilmah Camomile tea bags 125g sago 50ml coconut cream 30g caster sugar Pinch of salt

1. Bring 1 litre of water to boil and brew with the tea bags for

10 minutes.

2. Strain, then add to a saucepan with the sago. Simmer for

20–30 minutes or until the sago has gone transparent.

3. Meanwhile, heat the coconut enough to dissolve the sugar

and salt into it.

4. When the sago is done, rinse through a sieve and stir

through the coconut, sugar and salt. Pour into cups to fill 3/4.

Mango jelly 300g mango purée 5g leaf gelatine

1. Soak gelatine in mango until it has totally softened. Heat

just enough to melt gelatine. Top each sago pudding with a layer of mango jelly.

2. Garnish with a white chocolate camomile petal.

Green Tea and Moroccan Mint Pineapple Martini with Pineapple Chew Fresh mint Fresh pineapple Simple sugar syrup 5 Dilmah Green Tea with Moroccan Mint tea bags Granny Smith apple juice

1. Finely slice fresh pineapple and simmer in sugar syrup for

10 minutes.

2. Cool, then pat excess syrup with a paper towel.

3. Lay pineapple slices on a baking tray and dry at 100°c for

about an hour.

4. Bring 1 litre of water to approximately 80°c and brew tea for

5 minutes. Strain and chill.

5. To a martini shaker with ice add 1 part tea, 1 part Granny

Smith juice and sweeten with a little of the pineapple syrup to taste .

6. Stir and strain into martini glasses and garnish with fresh mint and a pineapple chew.

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Hot Smoked Earl Grey Rainbow Trout with roasted beetroot, orange mayonnaise and tea marbled quail egg Earl Grey smoked rainbow trout 75g white rice 75g brown sugar 18g Dilmah t-series The Original Earl Grey 4 strips of orange peel cut into pieces 10 points star anise 2 rainbow trout fillets Salt and pepper

1. Combine the rice, brown sugar, tea, orange peel and star

anise in a bowl.

2. Line a large wok or pan with aluminium foil and place over

a high heat.

3. Add the tea smoking mix to the pan.

4. Season the rainbow trout fillets and place skin side down

on a greased rack to fit inside the pan.

5. Once the mixture starts to smoke, place the rack of fish

inside the pan and cover tightly with aluminium foil.

6. Turn off the heat and allow to cool, the trout should be

cooked within 1/2 hour.

Roasted beetroot 1 1/2 tbsp red wine vinegar 80ml orange juice 1 tbsp brown sugar 1 1/2 tbsp olive oil 6 small beetroot Salt and pepper

Tea marbled quail egg 12 quail eggs 1/2 cinnamon stick 5 points star anise 1 slice ginger 1 strip orange peel 3 Szechuan peppercorns 1 tbsp Dilmah t-series The Original Earl Grey 1 tbsp Shao Hsing 1 tbsp dark soy 1 tbsp honey

1. Clean the beetroot but do not peel.

2. Mix with the remaining ingredients and pour into a

roasting tray.

3. Cover with foil and roast at 200°c for approx 1/2 hour or

until tender.

4. Peel the skins whilst warm.

1. Place the quail eggs in a pan of cold water and bring to boil.

2. Take off the heat and cover for 1 1/2 minutes.

3. Cool under running cold water.

4. Gently tap the shells with a spoon to create a crazed effect all

over the surface.

5. Place the eggs back in the pan with the remaining ingredients

and top up with just enough water to cover the eggs.

6. Simmer for 2 minutes.

7. Cool the eggs in the liquid and store in the fridge for 2 days

before peeling.

Continued on next page

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Earl Grey infused orange mayonnaise 1 egg yolk 1 tbsp Dijon mustard 1/2 tbsp lemon juice 100ml olive oil 1/2 orange, juiced 1/2 tbsp Dilmah t-series The Original Earl Grey Sour dough (3 x 4cm) Beetroot leaves and micro herbs for garnishing 1 tbsp honey

1. In a pan bring the orange juice to boil and remove from the

heat. Infuse with the tea for 3 minutes.

2. Strain the juice back on the pan and reduce to 20ml.

3. Make a mayonnaise with the remaining ingredients and

add the tea infused juice and seasoning to taste.

Chinese Five-Spice Chicken Wraps Chinese five-spice chicken 2 skinless free range Lilydale chicken thigh fillets 1 1/2 garlic cloves, finely chopped 60ml soy sauce 30ml red wine vinegar Squeeze of lime juice 10ml sesame oil 1/2 tbsp honey 1/2 tbsp fresh grated ginger 1/2 tsp Chinese five-spice powder

Yoghurt sauce 50ml plain yoghurt Squeeze of lime juice Salt to season

Finishing touch Chinese style pancakes Spring onion strips

1. Place chicken thigh fillets in a shallow bowl.

2. Combine remaining ingredients together and pour over

chicken thighs.

3. Marinate for at least 2 hours or overnight if possible .

4. Cook the chicken under the grill for approx. 3 minutes on

each side or until cooked through.

5. All to rest.

1. Combine all ingredients. Season to taste.

1. Spread some yoghurt sauce on the pancakes.

2. Add some cucumber and chicken slices.

3. Fold the bottom of the pancake upwards and the sides

inwards and secure by tying a piece of spring onion around the wrap.

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Mushroom Pâté Puff Porcini and brown mushroom pâté with prosciutto and inverse butter puff pastry.

Mushroom pâté 20g dried porcini mushrooms 100ml boiling water 80g butter 300g brown mushrooms, roughly chopped 2 shallots, finely chopped A squeeze of lemon Pinch of chilli powder 1/2 tsp grated nutmeg Ricotta to bind 1 tbsp parsley, finely chopped Salt and pepper

Reverse butter puff 250g butter 125g baker’s flour 250g baker’s flour 135ml water 90g unsalted butter, melted 5g slat Parma ham Micro herbs for garnish

1. Soak the porcini mushrooms in boiling water until soft.

Strain and set aside.

2. Melt the butter in a large frying pan and add the shallots

and mushrooms. Fry gently for approx. 10 minutes until tender and all the moisture has been absorbed.

3. Season with lemon juice, chilli, nutmeg, salt and pepper.

Leave to cool.

4. Blitz a little in a blender but not too smooth.

5. Bind together with a little ricotta and adjust seasoning if necessary.

1. Mix 250g butter and 125g flour to a workable dough.

2. Mix the remaining ingredients to a second workable dough.

3. Incorporate the first dough into the second and give one

book turn. Rest in fridge for 20 minutes.

4. Repeat another book turn and two single turns, resting

between each turn.

5. Roll out to a 3mm thickness, dock and rest for 20 minutes.

6. Cut into 4cm squares and bake at 210°c until golden.

Lemongrass Green Tea-Ni 2 Dilmah Lemongrass with Lemon tea bags 300ml cold water

1. Place 2 tea bags in cold water and allow to infuse overnight.

30ml Bombay Sapphire gin 10ml Zen Green tea liquer 2 x 1cm thick cucumber slices (cut into quarters) 1/2 x 5mm slice of lemon (cut into 2) 60ml Dilmah Lemongrass green tea with Lemon 1 tsp sugar Cucumber for garnish

1. Muddle cucumber and lemon with 1 tsp of sugar.

2. Add gin, Zen, 60ml of cold tea and ice.

3. Shake well and double strain into martini glass.

4. Garnish with cucumber.

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Rhubarb, Strawberry and Vanilla Tartlet Rhubarb and strawberry compote insert 150g rhubarb, trimmed and cubed 20g strawberry purée 60g fresh strawberries, diced 5g lemon juice 40g sugar 3g gelatine sheets

1. Bloom the gelatine in cold water for 10 minutes.

2. In a small pan gently stew the rhubarb, with the strawberry

purée and sugar. Cover with a cartouche.

3. Once soft add the lemon juice and diced strawberries and

simmer for a further 2 minutes.

4. Remove from the heat and mix in the bloomed gelatine.

5. Fill insert mould with the compote and freeze.

Pastry cream 250ml milk 1/2 vanilla bean 60g egg yolk 60g sugar 20g cornflour 12g unsalted butter 200ml whipped cream

1. In a heavy based pan, bring the milk and vanilla to boil.

Remove from the heat and leave to infuse for 5 minutes.

2. In a bowl, whisk together the egg yolks, sugar and cornflour.

3. Whisk the milk into the mixture and return to the pan.

4. Whisk continuously over a medium heat and cook at 78°c

for 2 minutes.

5. Add the butter and pour onto a tray. Cover with glad warp

and chill.

6. Once cool, fold together with the whipped cream.

Sweet short pastry 150g unsalted butter, cold and cubed 95g icing sugar 1 egg Few drops vanilla essence 250g baker’s flour 30g almond meal Pinch of salt White chocolate, glaze and berries for garnish

1. Rub the butter into the dry ingredients until a breadcrumb

texture is achieved.

2. Gently mix in the egg and vanilla essence to bind. Do not

overwork.

3. Rest the dough and roll out to 3mm thickness.

4. Line the lightly greased tartlet tins with the pastry. Dock

and rest for 20 minutes in the fridge.

5. Bake at 180°c until light golden brown.

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Jasmine Pearl Green tea with apricot Apricot jelly 250g apricot purée 40g caster sugar A squeeze of lemon 4g sheet gelatine

1. Soak gelatine in cold water for 10 minutes, then drain.

2. Put apricot purée and sugar into a pot and heat till sugar

has completely melted.

3. Squeeze in lemon juice and stir to combine.

4. Set aside 1/3 of the mixture.

5. Melt gelatine and stir into the remaining 2/3 of the apricot

mixture.

Jasmine sago bavarois 1 egg yolk 45g caster sugar 170ml milk 125ml lightly whipped cream 2g sheet gelatine 5 Dilmah Green Tea with Jasmine tea bags 30g sago 440ml boiling water Few drops of green colouring

1. Soak gelatine in cold water for 10 minutes and drain.

2. Steep 2 Green Tea with Jasmine tea bags in 440ml boiling

water for 2 minutes.

3. Add sago and bring to boil. Then let simmer for 15 minutes.

Turn off the heat and cover pot for further 15 minutes, until sago is completely transparent.

4. Drain sago and rinse over cold water to remove excess starch 5. Steep 3 Green Tea with Jasmine tea bags in 170ml of boiling milk for 3 minutes.

6. Strain milk (squeeze tea bags) and pour into another pot.

Should be approximately 125ml of milk left after it’s been boiled. Bring to boil again.

7. Mix egg yolk and sugar until well combined and pour in boiled milk. Quickly mix and pour back into the pot over a low heat.

8. Stir the mixture until it coats the back of your spoon or until it is 85°c.

9. Add melted gelatine, stir well and allow to cool.

10. Once mixture is cooled fold in lightly whipped cream.

11. Fold in cooked sago.

12. Pipe a thin layer of apricot jelly in a shot glass and allow to set. Next add a layer of the bavarois. Repeat both layers.

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Chestnut Layer Cake Chestnut layer cake 140g eggs 90g caster sugar Few drops of vanilla essence 90g flour, sifted 30g unsalted butter, melted

1. Preheat oven to 190°c.

2. Whisk together the eggs, vanilla and sugar over a water bath.

3. Once the mixture reaches 60°c remove from the heat and

whip until cool.

4. Next add the flour and butter in 3 stages and gently fold

through.

5. Pour mix into a lined rectangular tin and bake for approx.

20–25 minutes.

Chestnut mousse 50g eggs 20g egg yolks 50g icing sugar 250g unsweetened chestnut purée 250g lightly whipped cream 8g gelatine

To assemble 200g milk chocolate 75g feuilletine

1. Soak gelatine in cold water for 10 minutes, then drain.

2. Whisk egg, egg yolks and icing sugar until thick and creamy.

3. Gradually add the egg mixture to the chestnut purée and

whisk until smooth.

4. Melt the gelatine and whisk into mixture.

5. Finally fold in lightly whipped cream.

1. Line a log tin with acetate.

2. Cut genoise sponge into two strips (one slightly narrower

than the width of the log tin).

3. Apply a thin layer of melted chocolate mixed with the

feulletine to the base of the larger sponge and allow to set.

4. Pipe mousse so that it fills half of the log tin.

5. Place the smaller strip of genoise sponge on top of mousse.

6. Pipe another layer of mousse over the sponge.

7. Place the larger sponge on top with the chocolate facing

out, allow to freeze overnight.

8. Remove cake from log tin and spray with chocolate and

cocoa butter.

9. Garnish with chocolate plaque and candied chestnut.

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Rose with French Vanilla Tea Chocolate 95g cream 1g Dilmah Exceptional Rose with French Vanilla tea 8g glucose 145g milk chocolate 16g butter 500g dark chocolate

1. Use tempered dark chocolate to make moulds for the ganache.

2. Bring the cream and glucose to boil and remove from heat.

3. Add the tea and infuse for 3 minutes.

4. Strain and pour the cream over the milk chocolate.

5. Mix gently until smooth and add the butter.

6. At 27°c pipe the ganache into the chocolate moulds.

7. Seal with tempered dark chocolate.

Makes approx. 24 chocolates

Fragrant Jasmine Green Tea Chocolate Jasmine green tea gel 250ml Dilmah Green Tea with Jasmine 25g sugar 8g pectin 75g glucose 250g sugar Few drops of green colouring

1. Heat Green Tea with Jasmine to about 45°c.

2. Mix 25g of sugar with pectin and sprinkle over green tea,

stir well.

3. Add remaining sugar in 3 or 4 stages, bringing to boil

each time.

4. Add glucose and cook to 107°c.

5. Pour over a tray and allow to cool to about 22°c.

6. Use tempered white chocolate to make moulds for the

chocolate.

7. Pipe in a small amount of gel, and allow to set.

8. Bring the cream and glucose to the boil and remove from

the heat.

9. Add the tea and infuse for 2 minutes.

10. Strain and pour the cream over the white chocolate.

11. Mix gently until smooth.

12. At 22°c pipe the ganache into the chocolate moulds.

13. Seal with tempered white chocolate.

Makes approx. 24 chocolates

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English Summer Mocktail Rhubarb syrup 300g chopped rhubarb 360ml water 45g sugar

1 Dilmah Gourmet English Breakfast tea bag 220ml water at 100°C 60ml rhubarb syrup Fresh strawberries

1. Place all ingredients in a pan and cover.

2. Cook over a low heat until the rhubarb is soft.

3. Allow to cool and strain.

1. Steep the tea bag in water for 3 minutes. Then leave to cool.

2. Muddle 3 strawberries with the rhubarb syrup.

3. Add ice and 220ml of tea.

4. Shake well and strain into dacquiri glasses.

5. Garnish with fresh strawberries.

Chestnut and Vanilla Tea Warmer Chestnut and vanilla syrup 500ml water 500g sugar 300g peeled chestnut 1/2 vanilla bean

1. Make sugar syrup by boiling water, sugar and vanilla bean.

2. Add chestnut and let it boil for 5 minutes, turn off heat and

allow to sit overnight.

3. Reboil the next day for another 5 minutes and repeat the

process one more time.

4. Strain chestnuts (can be used as candied chestnuts) and

reserve liquid.

1 Dilmah Ran Watte tea bag 220ml water at 100°C 1 tsp chestnut and vanilla syrup Roasted chestnuts

1. Steep the tea bag in water for 3 minutes with roasted

chestnuts (cut into quarters).

2. Place half a roasted chestnut into a double walled glass and

drizzle 1 tsp of syrup over chestnut.

3. Pour tea into glass, over chestnut and syrup.

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new zealand september 18, 2012 orams marine village, viaduct, auckland

T

he first Dilmah Real High Tea Challenge in New Zealand was marked by an extremely high level of originality, showcasing the rich cultural and culinary heritage of the country. With some of New Zealand’s finest establishments from across the country competing, it was an all round success.

Held in Auckland’s famous Viaduct Basin, the critical factor of the Challenge was tea, or more precisely, the exploration of its versatility. The emphasis on sustainable local produce was especially evident with New Zealand contestants using and explaining the heritage of their ingredients with pride.

The national winners were Chris Webb and Leanne Ayre, representing the highly acclaimed Kermadec. They offered a fun, innovative high tea, with an emphasis on the use of natural, local and sustainable produce. The quality of brewing and pairing of tea, and the respect accorded to tea as the central element in a harmonious and contemporary culinary setting, won them the top prize.

Runners-up John Kelleher and Nicole Gomes, representing the School of Hospitality & Tourism at Auckland University of Technology, were notable in the effectiveness of their pairing of tea with sweet and savoury pastry and cakes. Executive Chef Volker Marecek and Tea Sommelier Benjamin McManus, representing the Langham Auckland, presented a sophisticated and fresh, springtime high tea which won them Gold.

For the competitors, it was an opportunity to learn as much as it was to win with the judges sharing their wealth of knowledge.

gold winners (above, left) Chris Webb and Leanne Ayre from Kermadec Ocean Fresh gold winners (above, centre) Volker Marecek and Benjamin McManus from The Langham Auckland gold winners (above, right) John Kelleher and Nicole Gomes from School of Hospitality & Tourism — Auckland University of Technology

real high tea

Dilmah Green Tea with Lemongrass & Moroccan Mint Ice Cubes Paired with Lemon Poppy Seed Macaron, Salmon & Goats’ Cheese Smoke and Tuna Tartare.

800ml hot water (at 100°c) 8 bags Dilmah Green Tea with Natural Lemongrass and Lemon 40ml sugar syrup 240ml lemongrass consommé 4 tbsp lemongrass and ginger caviar

Dilmah cucumber and Moroccan Mint ice cubes 400ml hot water 4 Dilmah Moroccan Mint tea bags 1/2 cucumber 12 mint leaves 15g ginger syrup

Cucumber sherbet 50g glucose 30g icing sugar 3g bicarb 5g citric acid 18g cucumber Salted water

To serve

1. Brew hot water and Dilmah Green Tea with Natural

Lemongrass for 2 minutes.

2. Strain and chill.

3. Once cool, add sugar syrup and consommé to the tea.

1. Infuse tea in hot water for 2 minutes. Strain.

2. Brush mould with ginger syrup.

3. Thinly slice cucumber and lay into moulds.

4. Fill with chilled mint tea and one mint leaf to garnish.

5. Freeze.

1. Thinly slice the cucumber. Lay the slices on a tray lined

with baking paper, lightly brush with salted water and leave to dry in a warm place.

2. When completely dry, blend cucumber and sugar into a fine powder.

1. Rim the glass or tea cup with cucumber sherbet.

2. Dress the glass/cup with a slice of cucumber, two mint ice

cubes and ginger caviar.

3. Strain chilled Dilmah Green Tea with Lemongrass into a

teapot through dry ice to create to a steaming hot pot.

4. Pour on top of the ice cubes and caviar.

Serves 4–6

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162

New Zealand

Woodfords Reserve Earl Grey Sour Paired with Duck Parfait and Pear.

120ml Woodfords Reserve Bourbon 4 tbsp marmalade 3 lemons 4 Dilmah Earl Grey tea bags 300ml soda 1 orange 2 eggs, whites Cinnamon quill

1. In a jug, infuse the Earl Grey in soda; leave for

10–15 minutes.

2. In a cocktail shaker add together marmalade, bourbon,

juice of the lemon and egg whites. Shake well.

3. Then add cinnamon syrup and ice to the shaker and shake

once more.

4. Pour mixture into chosen glass through a strainer. Top up

the glass with the Earl Grey infused soda.

5. Garnish with cinnamon filo quills and orange zest.

Serves 4

Rose with French Vanilla Cosmopolitan Paired with Next Generation Scone.

120ml vodka 4 tsp Dilmah t-Series Rose with French Vanilla tea 60ml Cointreau 60ml freshly squeezed orange juice 60ml cranberry juice Dash of grenadine or raspberry cordial

1. Start by infusing the vodka and Dilmah t-Series Rose with

French Vanilla tea overnight 2. Fill a cocktail shaker with ice. Pour in the ingredients and

shake well.

3. Strain into a martini glass and garnish with colourful

edible flowers.

Serves 4

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Duck Parfait and Pear Paired with Woodfords Reserve Earl Grey Sour.

Duck pate 500g duck livers 40g shallots 10g garlic 5g thyme 50g brandy 5g red wine vinegar 60g cream 150g butter

Pear purée 350g pears 10g vinegar 0.5g five-spices 25g butter Pinch of salt

Almond tea brick tuile 2 sheets brick pastry 80g icing sugar 10g Dilmah Exceptional Italian Almond tea 20g butter

Muscovado bread 800g flour 500g wholemeal flour 85g yeast 50g salt 600g water 150g muscovado 150g butter

1. Slowly cook garlic and shallot, add thyme and red wine

vinegar. Add thyme and red wine vinegar.

2. Pan fry livers medium rare.

3. Deglaze with brandy and cream.

4. Thermo mix, season, pass and set.

1. Vacuum-pack pears, steam at 75°c for 1 hour. Blend.

2. Add spice, vinegar and salt.

3. Hand blend with butter.

1. Coat brick pastry with butter.

2. Bake in oven.

3. Dust with icing sugar and tea mix.

1. Add all together in mixing machine. Mix with bread hook

for 10–15 minutes. Prove for 24 hours in the fridge. Roll, prove and bake 250°c for 9 minutes.

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Lemon Poppy Seed Macaron, Salmon & Goat’s Cheese Smoke Paired with Dilmah Green Tea with Lemongrass & Moroccan Mint Ice Cubes.

Lemon & poppy seed macaron 150g ground almond 150g icing sugar 55g egg whites 8 lemon zest 150g sugar 75g egg whites

1. Mix ground almonds, icing sugar and egg whites in thermo

mix until smooth.

2. Make Italian meringue.

3. Add zest to ground almonds, icing sugar and whites.

4. Fold both mix together until combined.

5. Pipe onto mats and rest for 1 hour.

6. Bake 130°c for 19 minutes.

7. Leave to cool and store in air-tight container.

Goat’s cheese 300g Gruff Junction goats’ cheese

Smoked caviar 235g water 2g salt 6.6g agar 6g gelatine 5g smoke powder

Compressed cucumber 10g mirin 10g sushi vinegar 2g salt 5g sugar 50g cucumber peeled and sliced

Smoke 10g wood chippings

Dill tuile 150g potato, cooked 95g egg whites 65g butter 10g dill 50g flour Pinch of salt

1. Whip the cheese.

1. Boil water, salt and agar until cooked.

2. Add gelatine and smoke powder.

3. Drop into cold oil.

1. Put everything into a vac pack bag for 50 seconds. Rest for

seven hours.

1. Into the cold smoke gun.

1. Mix everything together. Bake, roll and dry.

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Tuna Tartare 100g tuna 1/4 chilli 40g red onion Lime juice 8 coriander leaves Soy oil 10g avocado Black and white sesame seeds Baguette 1.9g flour 150g yeast 50g salt 1kg water

1. Fine dice chilli and red onion.

2. Chop coriander.

3. Zest lime.

4. Dice tuna and avocado to 0.5 cm cubes.

5. Mix all just before serve.

6. Press into mould and serve.

1. Place in mixing machine for 15–20 minutes .

2. Prove for 24 hours in the fridge.

3. Roll and prove.

4. Bake 250°c for 12 minutes. Turn the trays and bake for

another 8–12 minutes.

5. Cool. Slice and wrap around ring.

6. Dry overnight.

Lime mayonnaise 60g yolks 10g English mustard 40g Dijon mustard 10g white wine vinegar 600g vegetable oil 30g lime juice zest of 10 limes Salt and pepper

1. Beat in mixer yolks and mustards and seasoning and start

adding oil slowly until thick while whisking.

2. Add the rest of the ingredients and rest in fridge for 5 hours

before using.

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Battenberg Lollypop with Italian Almond Tea & Pear Crumble Battenberg Lollypop Almond sponge 1.5kg icing sugar 600g ground almonds 625g flour 15g baking powder 150g invert sugar 1.7kg egg whites 900g butter noisette 200g honey

Buttercream 300g milk 175g sugar 250g yolks 175g sugar 7g whites 1125g butter

Marzipan 600g ground almond 500g sugar 250g water 125g glucose 100g inverted sugar

1. Burn butter in a pan.

2. Mix all dry ingredients.

3. Add butter mix with paddle.

4. Rest.

1. Make crème anglaise using milk and 175g sugar and yolks;

Italian meringue using, 175g sugar and egg whites.

2. Mix crème anglaise with butter and then fold in meringue.

1. Take water, sugar and glucose to 114°c.

2. Pour slowly onto almonds and inverted sugar and mix in

machine with paddle until cool. Spread onto oiled trays and keep in air tight containers. Roll using corn flour to serve.

Continued on next page

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Italian Almond Tea & Pear Crumble 1600ml hot water (at 100°c) 8 tbsp Dilmah t-Series Italian Almond tea leaves 40ml sugar syrup 4/6 petite poires 10ml spiced pear purée Crumble foam

1. Brew Dilmah t-Series Italian Almond tea with the hot

water and sugar syrup for 4 minutes.

2. Prepare a Reisling or large wine glass, by placing the pear

3.

4.

5.

6.

Petite poires 100g stock syrup 50g honey 8g thyme 12 pears for poaching

Crumble foam 250g digestive biscuits 250g crème anglaise 6g gelatine 1 nitrous oxide (N2O) charger

purée in the bottom of the glass. Then place the petite poires on the top of the spiced purée.

When the tea has finished brewing, pour slowly over the top of the pear into the glass.

Aim to fill 3/4 of the glass, leaving room for the crumble foam.

Slowly squeeze the foam on top of the tea allowing it to float on the surface .

Serve with a straw and parfait spoon.

1. Add thyme to stock syrup and honey. Poach for 4–5 minutes.

2. Drain and chill.

1. Soak digestive biscuit in crème overnight. Whisk and

thicken with gelatine. And the mix to an espuma gun and shake to foam.

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Next Generation Scone Paired with Rose with French Vanilla Cosmopolitan.

Scone 1kg opal flour 250g sugar 250g butter, room temperature 250g milk 200g cream 60g baking powder

Clotted cream 330g clotted cream 1.5g gelatine 1 unit yolk 45g sugar 1.5g iota carrageenan

Strawberry jam 330g strawberries 200g caster sugar 2.3g pectin 20g caster sugar 1g citric acid 30g glucose Pinch of salt

Raisin purée 300g raisin 700g water 20g mucavado

Raisin tagliatelle 160g raisin purée 90g water 50g sugar 3.5g gellan 0.4g xanthan gum

Burnt butter powder 50g butter 150g malto Pinch of salt

1. Mix all into dough, don’t overwork. Roll and cut.

2. Egg wash and bake at 165°c for 7 minutes.

1. Bring clotted cream, sugar and iota to boil.

2. Pour onto yolk and cook for 2 minutes.

3. Add gelatine and pipe into tubes.

1. Mix strawberries, 200g sugar and glucose and rest.

2. Thermo mix to purée.

3. Bring to boil, add 20g sugar and pectin. Cook.

4. Add citric acid and salt.

5. Cool.

1. Vac pack and steam at 75°c for 1 hour.

2. Blend well.

1. Mix raisin purée and water.

2. Add sugar, gellen and xanthan and cook.

3. Pour onto flat tray and set.

1. Burn butter in a pan.

2. Pour onto malto and mix.

3. Add salt to taste.

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English Trifle Sponge 500g sugar 600g butter 100g inverted sugar 600g eggs 12g salt 600g strong baker’s flour 18g baking powder 320g chocolate

1. Melt chocolate and set aside.

2. Make a caramel to 185°c with the sugar and deglaze it with

the butter.

3. Cool down the butter mix, add the inverted sugar and whip

it up in mixer.

4. Add the eggs one by one while whisking and the rest of the

ingredients sieved.

5. Finish with melted chocolate.

6. Bake 175°c for 20 minutes.

Chocolate coating / spray 300g chocolate 700g cocoa powder

1. Melt.

Strawberry jelly 250g strawberry juice 6g gelatine

1. Set jelly into moulds.

French vanilla custard 300g cream 15g tea 2g gelatine 20g yolks 50g sugar 1g iota carrageenan

2. Cook.

Sherry cream 300g sherry cream 80g milk 10g inverted sugar 0.9g xanthan gum

2. Add milk, inverted sugar and xanthan.

Raspberry whip 250g raspberry pulp 40g sugar 8g gelatine

1. Infuse tea, boil, pour over yolks and add sugar and iota

carrageenan.

3. Add gelatine.

4. Set in moulds.

1. Reduce sherry by a quarter.

3. Set in moulds.

1. Heat pulp, add sugar and gelatine.

2. Set and whip.

3. Pipe into moulds.

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Carrot Cake Carrot panna 300g carrot juice 200g cream 40g gelatine Pinch of salt 0.7g xanthan gum 1g agar

Walnut & Earl Grey sable 300g flour 165g walnuts 140g icing sugar 180g butter 110g butter 20g tea

Five-spice cake 160g ground almonds 140g sugar 40g flour 6 units eggs 13g five-spice mix 200g egg whites

Rum raisin 250g raisin 40g sugar 50g rum 35g water

Carrot crisps 50g carrot 100g sugar 100g water

1. Boil juice and cream.

2. Add gelatine, sugar and xanthan.

3. Set in moulds.

1. Whip icing sugar and 180g butter very well.

2. Add tea, flour and walnuts and bake.

3. Cool and blend.

4. Add 110g butter and bake again.

1. All in the thermo-mix, pass.

2. Charge with three nitrous oxide (N2O) chargers.

3. Rest and bake.

1. Vac pack 75°c for 40 minutes.

1. Boil, drain.

2. Put in to dry overnight.

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real high tea

Pan Roasted Duck Breast with Mandarin on Crispy Ciabatta 2 duck breasts, trimmed of excess fat and the skin side scored 4 mandarin segments 4 thin slices of ciabatta, made crispy with a little oil on a hot plate

1. Season the breasts with sea salt.

2. Render the skin side of the duck until golden.

3. Turn the breast over and place in a hot oven for 7 minutes 4. Remove from the oven and allow to rest.

5. Cut lengthwise into thin strips.

6. Arrange on the crispy ciabatta, garnish with the

mandarin segments.

178

New Zealand

Braised Shoulder of New Zealand Lamb Flavoured with Moroccan Mint Tea in a Warm Filo Parcel 4 Dilmah Green Tea with Moroccan Mint tea bags 500g boiling water 250g New Zealand lamb shoulder, trimmed of sinew and diced into 1-cm cubes 250g lamb stock 1 packet filo pastry 50g melted butter

1. Brew the tea using 2 tea bags and 500g boiling water, allow

to cool.

2. Marinate the lamb in the cooled tea for 2 hours.

3. Strain the tea.

4. Dry the lamb cubes.

5. Quickly sauté in a hot pan, deglaze with the strained tea.

6. Add enough lamb stock to cover and the remaining two

Moroccan Mint tea bags.

7. Place a cartouche over the lamb and a tight fitting lid and

braise in the oven for 60 minutes at 160°c.

8. Remove from the oven and allow to cool.

9. Make four layers of filo pastry by brushing each piece with

melted butter.

10. Cut to desired size.

11. Place the cooled lamb cubes in the centre and wrap the filo

up around the lamb to form ‘money bags’.

12. Bake at 180°c until golden brown.

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New Zealand

Manuka-Smoked Trevally Quiche Shortcrust pastry 250g flour, soft 160g butter 1 egg 10g sugar 5g salt 15g milk

1. Sieve the flour and salt together.

2. Rub in the butter until the texture is like crumbs.

3. Make a well in the centre.

4. Add the rest of the ingredients gently and quickly mix to

make a firm dough.

5. Rest the pastry before use.

6. Place a shallow metal cake ring on a baking tray and roll

out the pastry.

7. Line the ring.

8. Allow the pastry to rest for 20 minutes.

9. Bake blind the tart shell in a preheated oven (180°c)

for 10 minutes.

10. Remove the beans and paper and continue baking for a

further 5–10 minutes until the tart shell is golden.

11. Remove the baking beans and cartouche, brush the case

with egg wash and continue baking for 5 minutes.

Mānuka smoked trevally 1 side trevally lightly cured with sea salt and a little sugar 2 tbsp mānuka wood chips

1. Hot smoke the trevally for approx. 15 minutes.

2. Allow to cool.

3. Remove any bones and the cooked fish from the skin and

gently flake into small pieces.

Quiche mixture 6 eggs 500g cream (UHT) Salt and freshly milled white pepper

1. Mix the eggs and cream, season.

2. Evenly distribute the pieces of smoked trevally in the

pastry case.

3. Add the strained egg and cream mixture to the rim of the

pastry case.

4. Bake at 190°c until just set.

5. Allow to rest in the refrigerator before slicing.

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Sensational Berry Pavlova Roll Pavlova mix 100g egg whites 135g vanilla sugar 10g cornflour 7g white vinegar 2 Dilmah Exceptional Berry Sensation tea bags 50g hot water

Cream filling 200g cream (UHT) 1 Dilmah Exceptional Berry Sensation tea bag, opened 2 tbsp raspberries, dehydrated 2 tbsp strawberries, dehydrated

1. Beat the egg whites with a small percentage of vanilla sugar until stiff peaks.

2. Gradually add the rest of the sugar until the mixture is thick and glossy.

3. Fold in the cornflour, vinegar and 50g of the hot tea until just combined.

4. Spread the mixture onto a paper-lined and well-greased tray.

5. Bake at 170°c for 8–10 minutes until just set (slight colour).

6. Turn out onto a piece of greaseproof paper lightly dusted with sugar.

1. Infuse the loose tea in the cream overnight.

2. Strain, discard the tea.

3. Whip the cream to soft peak.

4. Spread evenly over the Pavlova and sprinkle with

the berries.

5. Using the greaseproof paper, roll the Pavlova

(like a Swiss roll).

6. Roll again in a dry tea towel.

7. Set aside in the refrigerator for 1 hour.

8. Dust with icing sugar and slice.

9. Garnish with two pieces of strawberry on each side of the

sliced pavlova.

182

New Zealand

Crumpets with Tamarillo Compote and Mascarpone Tamarillo compote 8 red tamarillos, blanched and skin removed, cut into cubes 100g sugar syrup

Crumpets 100g flour, soft 100g flour, strong 20g wholemeal flour 5g rye flour 5g fresh yeast 175g water, warm 175g milk, warm 5g sugar 50g vegetable oil

1. Gently stew the tamarillos in a

pot till a jam-like consistency

1. Mix together lightly to form

a batter.

2. Allow to double in size in a

warm place.

3. After 2 hours, add 75g of

warm water and 1/4 teaspoon baking soda.

4. Rest for 15 minutes then cook the crumpets in small metal ring moulds in a non-stick pan.

5. For service, toast the crumpets till crispy. Spoon on the tamarillo compote and a teaspoon of mascarpone.

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184

New Zealand

Frappe of Green Tea with Jasmine Petals, Ginger & Lemon 70ml chilled Dilmah Green Tea with Jasmine 20ml ginger juice 20ml lemon juice 6 bags/litre crushed Dilmah Green Tea with Jasmine ice

1. Shake with crushed Green Tea with Jasmine ice and pour

over crushed Green Tea with Jasmine ice in a sugar and lemon rimmed old-fashioned glass.

Serves 4

Citrus Friand and Dilmah Earl Grey Cream (gluten-free) Citrus purée 1 lemon 1 orange Water to cover

1. Place in a pot and cover with water .

2. Simmer until tender (about 2 hours).

3. Drain, cool and remove the seeds.

4. Process the skin, flesh and juice to a smooth purée

in a food processor.

Friand 180g citrus purée 4 eggs 180g caster sugar 180g almond powder 4g baking powder

1. Grease a rectangle metal mould with oil spray and place on

a baking sheet.

2. Line the base with greaseproof paper.

3. Preheat the oven to 160°c.

4. Beat the eggs and sugar together (do not cream them) and

fold in remaining ingredients, mix well.

5. Bake until set (about 30 minutes).

Earl Grey cream 2 Dilmah Gourmet Selection Earl Grey tea bags, opened 250g cream

1. Infuse the loose tea in the cream for 2 hours.

2. Strain the cream through a fine sieve.

3. Whisk the infused cream to soft peaks, and quenelle onto

the sliced citrus friand.

185

real high tea

Exceptional Lime & Orange Fizz 200ml Dilmah Exceptional Lively Lime & Orange tea 30ml Cointreau 15ml triple sec syrup 15ml egg white 6 bags/litre crushed Dilmah Exceptional Lively Lime & Orange tea ice cubes

1. Shake with Dilmah Exceptional Lively Lime & Orange tea

ice cubes and pour in a highball with Dilmah Exceptional Lively Lime & Orange tea ice cubes and two long straws.

Garnish with twisted orange rind rolled in sugar.

Serves 4

Earl Toddy with Blackcurrant, Cranberry & Lemon 120ml hot brewed Dilmah Earl Grey tea 15ml blackcurrant & cranberry fruit syrup 15ml fresh lemon juice

1. Add the Dilmah Earl Grey tea to the tea flask and pour

in the hot filtered water (100°c). Let the tea brew for 3–5 minutes. Pour in the other ingredients and stir to combine.

Pour into tea cups.

Serves 4

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Chocolate passionfruit tart Chocolate short pastry 125g butter 75g icing sugar Hint of salt 25g roasted hazelnut flour 1 egg 200g flour 10g cocoa powder 1 tbsp vanilla sugar

Passionfruit ganache 80g passionfruit juice 50g glucose 100ml cream 200g 70% chocolate 50g butter

Cocoa glaze 150g sugar 80ml water 80ml passionfruit juice 80ml cream 15g cocoa powder 5g corn flour 25ml water 5g gelatine (2 1/2 leaves)

1. Whip butter and icing sugar.

2. Add all the other ingredients.

3. Roll it out and put it into a tartlet form and blind bake it at

160°c for around 12–14 min.

1. Add the passionfruit juice and glucose and bring to boil.

2. Add the cream and bring to boil again.

3. Add the chocolate and once it has cooled to 40°c add the

50g butter.

1. Bring this to boil.

2. Mix this mixture and add it to the warm juice.

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Peanut butter mousse with milk chocolate Chantilly, peanut brittle and chocolate cake Milk chocolate velvet spray 100g milk chocolate 100g cocoa butter

Mousse 1kg eggs 710g sugar 960g peanut butter 700g cream 16 leaf gelatine

Brittle 210g roasted salted peanut 170g sugar 180g corn syrup 12g baking soda 170g melted milk chocolate 80g feuilitine

Milk chocolate chantilly 350g cream 350g milk chocolate

Chocolate cake 150g soft butter 180g sugar 60g brown sugar 130g egg 25g chocolate liquor 230g flour 1g baking powder 3g baking soda 2g salt 25g cocoa powder 3g vanilla essence 180g buttermilk 100g melted milk chocolate

1. Melt at around 38°c.

1. Combine eggs and sugar to reach 60°c.

2. Heat up 150ml cream, add the gelatine and peanut butter

and the egg mixture.

3. Whip up the rest of the cream and lift it under the

egg mixture.

1. Combine sugar and corn syrup to reach 170°c.

2. Add the peanuts.

3. Stir in the baking soda and add the chocolate.

4. When cold add the feuilitine and blend the mixture.

1. Bring the cream to boil and add the chocolate.

1. Preheat the oven to 160°c.

2. Whip the egg yolks with 180g sugar to a ribbon stage.

3. Meanwhile melt the chocolate with the butter over a hot

water bath.

4. Once the chocolate mixture is melted add the egg yolks and

stir until they are evenly mixed.

5. Whip the egg whites with the remaining sugar till stiff

peaks form.

6. Fold the meringue into the chocolate egg mixture.

7. Pour the butter onto a baking sheet and spread it out evenly

with a spatula.

8. Bake it between 12–15 minutes.

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To assemble

1. Pour the peanut butter mouse into a silicon mould.

2. Press a dice of chocolate cake in the middle of the peanut

butter mouse.

3. Add some chocolate chantilly.

4. Add the brittle to the top and put everything into the fridge

for 3–4 hours.

5. Take out of the fridge and put upside down on a plate (so

that the brittle becomes the base).

6. Turn out and spray gun it with the chocolate velvet spray.

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Vanilla panna cotta with rose and vanilla tea curd Panna cotta 810g cream 80g sugar 2 vanilla pod 3 1/2 leave gelatine

Rose with Vanilla tea curd 55g French Rose with Vanilla tea 55g lemon juice 110g sugar 110g egg yolk 275g butter

1. Boil the cream, sugar and vanilla pod .

2. Add the gelatine and pass through a sieve.

1. Add the sugar and the egg yolk.

2. Add the lemon juice and the tea.

3. Whisk the mixture over a hot water bath bain marie) till

the mixtures thickens.

4. Pass this through a sieve and add lumps of butter till it

becomes an emulsion (with the thickness of a curd).

To assemble

1. Pour the curd on the bottom of a glass, let it set.

2. Pour the cold pannacota mixture on the top of the ‘set’ curd.

3. Let it set for approx. 4 hours before serving.

Egg sandwich 200g egg yolk

1. Make sleeve measuring 2.5cm by 30.5cm.

2. Pipe yolks into sleeves and tie tops of sleeves tightly to make

tube shapes.

3. Clip tubes to the edge of the bath.

4. Cook in 69°c in a sous vide machine for 1 hour.

Egg white spread 1/4 cup soft butter 1 tbsp chives, finely chopped 1 tsp lemon juice 8 hard-boiled eggs white 20g anchovies, drained and mashed 1 tsp onion, minced 1/4 tsp dry mustard 1/4 cup salad dressing of your choice

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Te Matuku oyster with spiced almond tea jelly, black garlic pearl and melon 4 Te Matuku oyster 80g melon brunoise Pearl of black garlic 100g garlic 250g water 5g gluco 0.1g xanthan gum 1 litre algin bath (5g algin, 1 litre water, mix and cool it for 12 hours)

Spicy almond tea and lemongrass jelly 8 kaffir lime leaves, fresh not dried 3 large apples, skin seeds and all 2 lemongrass, sticks coarsely chopped 2 long red chilies, sliced thin 50g sugar 20g Dilmah t-Series Italian Almond tea 2 gelatine 1g agar

1. Mix the water and garlic. Add the gluco after the xanthan

and mix it for couple of minutes.

2. Add the mixture in a vacuum machine, so all the air

bubbles get removed.

3. Boil the algin bath and add the garlic mixture into a small

spoon let it cook for 1 minute, turn and cook 1 minute longer.

4. Wash the pearls and keep it in sunflower oil.

1. Roughly tear 8 of the lime leaves and place in saucepan

2.

3.

4.

5.

6.

with apple, lemongrass, half of the chilli and 250ml of water. Heat on high, until boiling, then return heat to low and simmer covered for 1 hour until the apples are very soft.

Strain through a fine sieve or piece of muslin.

Measure apple liquid (you should have approximately 4 cups). Allow 1 cup of sugar for each cup of liquid.

Place apple liquid and sugar in a saucepan on low heat, stirring until the sugar dissolves. Increase heat to high. Boil uncovered, stirring occasionally, for 10–15 minutes until jelly sets when tested.

Finely shred the remaining lime leaves and add to the jelly along with the remaining chilli. Simmer for 2 minutes.

Pour into hot sterilised jars and seal immediately.

Store the jelly in a cool, dark place for up to 3 months. Once opened, store in the fridge and use within 2 months.

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Lime and orange infused line-caught snapper on thyme and lemon shortbread Thyme tip and lemon savoury shortbread 210g flour 1/4 tsp salt 1 tbsp grated lemon zest 1 1/2 tbsp thyme tip 120g unsalted butter at room temperature 1 large eggs, beaten 2 large egg yolks 1 tbsp coarse sea salt

1. Stir together the flour, salt, lemon zest and thyme.

2. Rub in the butter with your fingertips to form a

breadcrumb-like consistency.

3. Using a wooden spoon, beat in the egg and yolks (reserve a

small amount of beaten egg for brushing).

4. Knead a couple of times then wrap and place in the fridge

for 1/2 hour.

5. Unwrap and roll out until 1/2 inch thick. Cut into whatever

shape you wish — the traditional is strips.

6. Use a fork to brick the tops of the biscuits, then brush with

the remaining egg and sprinkle generously with sea salt.

7. Place in a preheated oven at 180°c until golden (about

20 minutes). Turn out onto a rack to cool. Serve at room temperature.

Lime and orange tea-cured snapper 10g lime and orange tea 2 fresh orange zest 2 fresh lime zest 1/4 cup finely chopped red bell pepper 2 tbsp chopped coriander 1 tsp minced garlic 1/2 tsp chopped dill 1 snapper 100g salt 100g sugar

1. Combine the vodka, orange juice, lime juice, bell pepper,

onions, cilantro, garlic and pepper in a bowl 2. Fold the fish and salt into the vodka cure 10–15 minutes

before serving 3. Divide the fish and any juices among 4–6 decorative bowls

or glasses and serve immediately

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Lively Lime & Orange Fusion Margarita 45ml Dilmah Exceptional Lively Lime & Orange fusion 15ml Patron Citronge liqueur 15ml Patron Silver tequila 15ml lime/orange juice

1. Prepare beforehand grated Lime/orange/lemon rind, chop,

mix salt and sugar to taste. Use as garnish for rim of short glass, previously chilled.

2. Mix strong brew tea infusion to Patron Citronge liqueur and Patron Silver and Lime/Orange juice to taste, shake vigorously 12 times 3. Strain over ice in chilled glass citrus salt rimmed and slice of lime to garnish

Dilmah Gourmet Earl Grey Iced Tea with Liquorice and Elderflower Float 100ml Dilmah Gourmet Earl Grey tea (per serving) 10g liquorice root Lemon and green apple, sliced Elderflower cordial

1. Prepare strong tea brew and cool completely 2. Prepare natural liquorice syrup without sugar by boiling

liquorice root in 500ml water and reduce carefully by half, then set aside to cool 3. Combine cool tea brew, ice, lemon slices stir thoroughly to chill and pour into tall glass 4. Add 30ml liquorice syrup to 15ml elderflower cordial. No sugar is needed here.

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Spiced Dilmah Pure Green Tea with Artisanal Spice and Saffron Rock Sugar Dilmah Pure Green Tea Real cinnamon stick 2 cardamom pods 3 clove Fresh ginger strips Rock candy saffron stick

1. Pound spice together with muddler in mortar or with pestle 2. Add ground spice to tea pot with boiling water. Stir and

cover. Leave to infuse 5+ minutes.

3. Check temperature (70–75°c is good) then add green tea and

brew for approx. 3 minutes. Not too long and not too hot as may become bitter. Try brewing 1/2 minute difference and taste the difference just as an experiment without the spice, maintaining same water temperature.

4. Discard tea and strain contents of the pot into hot tea glass.

5. Serve with cinnamon stick in the glass and rock candy saffron stick on the side to stir in for sweetening to taste.

Light honey may be used here instead but saffron gives the drink a wonderful subtle earthiness.

Dilmah Rose and French Vanilla t-Series Lavender Martini Vanilla vodka and vanilla straw 6 fresh soft vanilla pods 45ml vodka

1. Prepare the vanilla vodka a few weeks in advance 2. Remove seeds by inserting a metal skewer down the center

of 2 fresh soft vanilla pods. Add these seeds to 200ml of vodka and allow to infuse for 30 minutes or to taste. For a whole bottle of vodka slice and scrape 6 pods and infuse for future use.

3. To prepare a vanilla straw dry a few hollow pods carefully overnight in warm oven Cocktail 30ml Dilmah Rose with French Vanilla tea Bob’s Lavender Bitters (product of New Zealand) Fresh lavender flowers (garnish) Rose pashmak (Persian fairy floss)

1. Prepare strong tea using Dilmah Rose with French Vanilla 2. Add measure of previously brewed and cooled tea with

vanilla vodka over ice and stir carefully for 30 seconds, strain immediately into chilled martini glass. Add here 3 drops of NZ made lavender bitters.

3. Stir thrice with bar spoon. Use smaller inner flowers of fresh picked lavender with rose pashmak (Persian fairy floss) to garnish.

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singapore november 20, 2012 at-sunrice globalchef academy

T

welve professional culinary teams from Singapore’s hospitality industry took the stage at the first ever Dilmah Real High Tea Challenge Singapore. The best of showmanship was on display as the bespoke teainspired menus created were judged by Dilhan C. Fernando, Black Hat Chef Bernd Uber, Chief Executive Officer of AtSunrice GlobalChef Academy Christophe Megel, and Marina Mandarin Executive Chef Tony Khoo.

Chong Pei Zhin and Sabrina Lim Yen Peng from Resorts World Sentosa won the only Gold medal of the event and the chance to participate in the Dilmah Real High Tea Global Challenge. Their exquisite menu of tea and food pairings gave them the winning edge over the other teams and wowed the judges with Judge Bernd Uber confessing that their high tea creations gave him ‘goosebumps’. Apart from the sweet and savoury items presented for tea pairing and tea-based food preparation, a colourful range of fun cocktails and mocktails were served to the judges.

Six more teams were highly commended for their high tea presentations and awarded Silver and Bronze medals, living up to Singapore’s credentials as a global gourmet capital.

gold winners Chong Pei Zhin and Sabrina Lim Yen Peng from Resorts World Sentosa

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Nuwara Eliya Pekoe 10g Nuwara Eliya Pekoe tea leaves 1100ml spring hot water (at 100°C)

1. Warm the pot before putting tea leaves in it 2. Put tea leaves in tea pot.

3. Brewing time is 3 minutes; throw out the tea leaves if

brewed for more than 4 minutes.

Serves 5

Berry majestic 10g Dilmah Exceptional Berry Sensation tea 500ml spring hot water (at 100°c) 60ml Absolut Raspberry Vodka 5g aloe vera infused with Absolut Raspberry 30ml sugar syrup

1. Put tea leaves in tea pot.

2. Brewing time is 3 minutes; throw out the tea leaves if brewed

for more than 4 minutes.

3. Add in sugar syrup and stir.

4. Transfer Dilmah Exceptional Berry Sensation tea into ice

shaker.

5. Add in vodka and Berry Sensation tea ice cube, shake.

6. Pour into glass, garnish with 2 black berries and raspberry.

Serves 5

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Open Face Sandwich Lime-cured ocean trout, finger lime emulsion and flaky brioche.

Lime-cured ocean trout 60g ocean trout fillet, trimmed and cleaned 60g white sugar 40g fine salt 2g fresh lime zest 25ml fresh lime juice 500mg milled white peppercorn 3g chopped fresh dill

Finger lime emulsion 10g fresh egg yolk 50ml extra virgin olive oil 1g fresh lime zest 3g trimmed finger lime 2g white sugar 700mg fine salt 400mg milled white peppercorn 3g chopped fresh dill

Horseradish “snow” 10g horseradish cream 20g maltosec sosa

Pickled baby onion 12g peeled baby onion 300ml port wine 10ml extra virgin olive oil 2ml fresh lemon juice 200g white sugar

Flaky Brioche 150g puff pastry 150g briche dough

1. In the mixing bowl, place in all the ingredients and

marinate for 30 minutes.

2. Wash away the marination and pat dry with clean cloth.

3. Cut into a stick and ready to serve.

1. In the mixing bowl, place in the egg yolk, lime zest, sugar,

salt, pepper and dill.

2. Slowly pour in the olive oil and whisk until emulsification.

3. Continue to place in the finger lime.

1. In the mixing bowl and place in all the ingredients and

mix well.

1. In a pot, place in all the ingredients except baby onion and

reduce by half.

2. Continue to place in the baby onion and marinate for

one day.

1. Roll out the brioche and puff pastry to a thickness of approx.

4mm, repeat 3 single turn.

2. Cut into 5cm diameter, bake at 180°c until golden brown.

Garnish 12g baby marche

Serves 6

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Warm Nutty tomato Biscuit Cauliflower mousse and cheddar cheese espuma.

Cauliflower purée 400g trimmed cauliflower 15g butter 2g fine salt 500ml water

Cauliflower mousse 160g cauliflower puréed 144g fresh egg white 24g fresh egg yolk 40ml milk, UHT 80ml whipping cream 6g fine salt 400mg milled white peppercorn 200ml chicken stock

Cheddar cheese espuma 250g cheddar cheese 1500mg fine salt 4g white sugar 200mg milled white peppercorn 30g unsalted butter 35g crème fraîche 16g proespuma, sosa 300ml milk, UHT 2 N2O chargers

Warm nutty tomato biscuit 150g flour T55 10g baking powder 3g salt Pinch of pepper 180g eggs 70g cream 35% 70g unsalted butter Hazelnut, pistachio, cocoa nibs

Garnish 1g scallion powder

1. In the sauce pot, bring all the ingredients to simmer until

cooked, blend into purée.

1. Mix in all the ingredients.

2. Use a hand blender to blend into mixture.

3. Pour the mixture into the glass bowl and steam it at 90°c

for 7 minutes.

4. Allow the mousse to set.

1. Bring all ingredients to boil except proespuma and N2O

until the mixture dissolves.

2. Continue to add in the proespuma and bring to boil for

1 minute.

3. Blend the mixture using a hand blender until a smooth

consistency is achieved.

4. Pour the mixture into a espuma bottle and charge it with

nitrous oxide (N2O) charger.

1. Heat the cream and eggs at 40°c, add to the flour mixture

with baking powder, salt, pepper.

2. Add the melted butter at 40°c, mix all ingredients with

a whisk.

3. Pipe into tube mould with sprinkle nuts on top. Bake at

210°c until golden brown.

Serves 6

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Quiche Ginger tea infused foie gras custard, smoked canard, butter sable.

Ginger infused foie gras custard 120g cleaned duck liver 160g fresh egg white 30g fresh egg yolk 6g fine salt 40ml milk, UHT 220ml whipping cream 20ml port wine 160ml Dilmah ginger tea 12g white sugar 20g cooked lentil 10g matherie berry

Smoked canard 1 litre water 10g coriander seed 35g szechuan pepper 30g cinnamon stick 1 leave bay leave 35g fine salt 60g dark brown sugar 4g star anise 10g orange rind 350ml fresh orange juice 200g duck breast, trimmed and cleaned 200g beech wood chip

Butter sable 100g flour T55 50g potato starch 90g butter 3g salt 20g water 15g eggs

Garnish 6g cleaned alfafa cress 5ml extra virgin olive oil

1. Cook the egg yolk in thermo-mix at 90°c for 2 minutes.

2. Continue to add in all the ingredient except lentil and

matherie berry and cook another 5 minutes.

3. Pour the custard liquid into the butter sable shell.

4. Place the cooked lentil and matherie berry into the butter

sable shell.

5. Cook in the oven at 120°c for 15 minutes.

1. In the sauce pot, place in all the ingredients except duck

breast and beech wood and bring to boil.

2. Allow the stock to cool and place in the duck breast and

brine for 1 hour.

3. Remove from the brine solution and pan-fry the skin side

until crispy.

4. Place the duck breast into the oven at 120°c and cook for 20

minutes; let it chill.

5. Smoke the duck breast using beech wood chip.

1. Mix flour, salt and butter with a batter, then add other

ingredients. Until dry, wrap in plastic film.

2. Let rest for 3 hours before use.

3. Roll out into 5mm thick with 6cm diameter. Bake at 200°c

until golden brown.

Serves 6

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Earl Grey indulgence 10g Dilmah Original Earl Grey 550ml spring hot water (at 100°c) 30ml sugar syrup 4 tsp vanilla foam

1. Put tea leaves in tea pot.

2. Brewing time is 3 minutes; throw out the tea leaves if

brewed for more than 4 minutes.

3. Add in sugar syrup and stir.

4. Transfer Earl Grey tea into ice shaker.

5. Add Earl Grey tea ice cube, shake after.

6. Pour out into glass, top it up with vanilla foam.

7. Garnish with 1 candied lemon verbena leaf.

Serves 5

Ceylon Cinnamon Spice Tea 12g Ceylon Cinnamon Spice tea 600ml spring hot water (at 100°C) 45ml rosewood honey 60ml evaporated milk

1. Put tea leaves in tea pot.

2. Brewing time is 3 minutes; throw out the tea leaves if

brewed for more than 4 minutes.

3. Add in honey and milk, stir.

4. Transfer tea into mugs.

5. Pulled tea to get bubbles.

6. After pulled tea action over, transfer into glass.

Serves 5

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Chocolate Raspberry “Delice” Flourless cocoa sponge, 40% milk chocolate, lemon verbena cream, raspberry confiture.

Flourless cocoa sponge 30g butter 50g almond paste 50% 25g egg yolks 125g egg whites 40g sugar 125g dark chocolate 5g cocoa powder

Lemon verbena cream 2g lemon verbena leave 110g milk 3g gelatine leaf 140g ivory chocolate 140g whipping cream 35%

40% milk chocolate mousse 100g milk 60g egg yolks 40g sugar 6g gelatine 135g milk chocolate 40% 180g whipping cream 35%

Raspberry confiture 100g raspberry purée 100g raspberrry frozen 200g sugar 6g pectin 6g red currant purée

Chocolate crumble 30g flour T55 50g ground almonds 6g cocoa powder 16g brown sugar 500mg sea salt 35g butter

1. Melt the chocolate at 45°c, then add the soften butter.

2. Add the yolks to the chocolate, then the whipping egg white

mixture and cocoa powder.

3. Spread on a baking paper with 1cm thickness and bake at

200°c for 18 minutes.

1. Bring the milk and infused lemon verbena leave. Add the

soaked gelatine, strained.

2. Pour the hot mixture to the ivory chocolate and add the

foamy whipping cream when at 35°c.

1. Cook milk, sugar and egg yolks as custard, mix well with

melted milk chocolate.

2. At 35°c, mix well with foamy whipping cream and soaked

gelatine.

1. Cook the sugar to 121°c and add the raspberry. Cook to 60%

brix. Let cool.

1. Add soft butter and mix to form a paste. Chill the paste for

1 hour.

2. Cut the paste into smaller cubes and distribute evenly on a

non-stick baking tray.

3. Bake at 170°c for 20 minutes.

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Macaron With Rose tea scented lychee liquor ganache.

62g ground almond 100g icing sugar 50g egg whites 12g sugar 1g egg white powder

Rose tea with lychee liquor ganache 110g cream 35% 18g trimoline 2g lychee liquor 100g dark chocolate 5g Rose tea leaves 20g butter

1. Whip up sugar with egg white and egg white powder.

2. Pour it over to the sifted almond powder and icing. Pipe the

macaron with 3 cm diameter.

3. Bake at 150°c for 12 minutes.

1. Boil the cream with trimoline and soak the Rose tea leaves

for 4 minutes.

2. Strained and pour the ivory chocolate, mix well and add the

lychee liquor.

Serves 6

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Choux Yuzu cream puff, accompanied with crunchy wafer and caramelised hazelnut.

Choux 53g water 53g milk 1100mg sugar 1g salt 50g butter 60g flour 113g eggs

Crunchy wafer 40g praline 60% 11g ivory chocolate 36g wafer crisp

Yuzu cream 75g milk 100g cream 35% 12g sugar 6g custard powder 62g egg yolks 1g vanillia bean 2 yuzu zest

Caramelized hazelnut 20g sugar 15g hazelnut

1. Boil the water, milk, sugar and butter. Add flour and

stir energetically.

2. Add egg one by one, pipe with a plain tub. Spray some

water and apply a craquelin disc.

3. Bake at 220°c, then dry at 160°c.

1. Mix all dry ingredients together with the ivory chocolate,

roll as thin as 2mm. Keep chill.

1. Boil milk and sugar with vanilla bean.

2. Add to the yolk mixture with custard powder and sugar 3. Stir again till cooked; stir in disinfected container with

plastic film.

4. Beat smooth and stir well with whipping cream and

yuzu zest.

1. Cook sugar to dry caramel and add hazelnut, let cool.

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Traditional English Muffin Served with fresh Brittany lobster & light yuzu mayonnaise.

Sponge dough 290g milk 200g plain flour 8g yeast 300g plain flour 500g bread flour 35g sugar 8g salt 12g baking powder 100g butter 300g water

Mayonnaise lime and yuzu 1 egg yolk 1 tbsp mustard Salt as required Pepper as required 1 tsp kaffir lime 1 tsp yuzu 1 cup sunflower oil

Cherry jelly 200g cherry purée 25g sugar 3g agar agar

1. Place all ingredients in a mixer.

2. Knead for 4 minutes at the first speed, then 5 minutes at

the second speed until the dough has become very smooth 3. Let it rest for 20 minutes.

4. Punch down and rest for 10 more minutes.

5. Roll out the dough to 2.5cm thicker using semolina flour or

corn mill to dust table.

6. Portion the dough with pastry cutter at 8cm diameter.

7. Place on baking tray and let proof for 20 minutes.

8. Bake for 15–20 minutes in a deck oven at 210°c.

1. Prepare the work place.

2. Scale the ingredients.

3. Prepare the mayonnaise and add kaffir lime and yuzu.

1. Warm the cherry purée at 85°c.

2. Add sugar and mix well with agar agar.

3. Keep aside to set.

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dilmah Meda Watte Tea-Flavoured Doughnut Served with pork liver terrine, cherry jelly & micro greens.

Pork and liver terrine Ingredients 300g 30% S IV lean belly/shoulder 300g 30% S VIII back fat 250g 25% pork liver, cleaned and deveined 150g 15% onions, sauteed

1. Simmer the lean belly/shoulder and the back fat for 35

minutes at 95°c.

2. Grind hot cooked pork meat, back fat, raw liver and cooked

onions with 3mm die.

3. Add all the additives and seasonings to warm mixture and

mix well until mixture binds. Add up to 15% broth if needed.

4. Stuff into plastic casings, diameter 40cm.

Additives 20g nitric curing salt 1g ascorbic acid

5. Cook at 75°c for 75 minutes to a core temperature of 72°c.

6. Store it below 4°c.

Seasonings 3g pepper powder 2g marjoram 1g cardamom powder 0.5g piment (allspice)

Sesame nougatine 75g sugar 2g Pectin 62g butter 25g glucose

1. Mix all the ingredients together.

2. Bring to boil.

3. Spread the mix between two papers and bake at 150°c for

15 minutes.

Doughnut 500g flour 250g fermented dough 12g salt 15g yeast 5g gluten 60g sugar 125g butter 300g eggs

1. Mix flour, fermented dough, salt yeast, gluten, sugar, eggs and

mix well for 10 minutes.

2. Add butter and knead until the dough leaves the sides of

the bowl.

3. Let it prove for 1 hour and knock down the dough after.

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MilleFeuille of Salmon TWO Ways Served with vegetable pickles, light sour cream & jasmine vinaigrette.

Puff pastry Beurre manier 250g dry butter 125g plain flour

1. Mix well the dry butter with the plain flour and make a

Dough base 250g plain flour

3. Roll out the first mix until 1cm thicker and cover with the

rectangle with 3cm of thickness, keep in refrigerator.

2. Mix the plain flour, water, salt and melted butter until they

make a ball but don’t over mix and keep in refrigerator. dough base.

4. Close like a simple fold, roll out and give a second simple

fold and keep in refrigerator for 1 hour.

5. Repeat until six folds.

6. The inverted puff pastry is ready.

Sour cream 100g whipped cream 150g sour cream 1/2 tsp salt 1/2 tsp pepper

1. Mix all the ingredients for the sour cream.

Slow-cooked salmon 350g salmon fillet 5g lemon Salt as required Olive oil as required

1. Prepare the work place.

2. Scale the ingredients.

3. Slow vacuum cook salmon at 42°c for 22 minutes.

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Nuwara Eliya Pekoe With honey & saffron.

1 Dilmah Gourmet Selection Nuwara Eliya Pekoe teabag 10ml mānuka honey 5–6 strands saffron

1. Pour 10ml of honey into 10ml of hot water.

2. Add the saffron strands.

3. Steep the teabag in hot water at 80°c for 3 minutes.

4. Remove saffron from the honey mixture.

5. Add honey mix to the Pekoe tea.

English Breakfast Gourmet Selection, Cognac, Cointreau 2 Dilmah Gourmet Selection English Breakfast teabags 15ml Cointreau 10ml cognac 10ml sugar syrup 1 maraschino cherry

1. Steep two bags of English Breakfast Dilmah Gourmet

Selection in 90ml of hot water at 80°c for 2 minutes.

2. Add Cointreau, cognac, sugar syrup and English Breakfast

tea into mixing glass filled with ice.

3. Shake and strain cocktail into an old-fashioned glass.

4. Garnish with cherry.

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Berry Sensation Macaron With strawberry & raspberry jelly and light rose buttercream.

Macaron 125g icing sugar 125g ground almond 90g egg white, divided equally into two 3.5g food colouring 5g Dilmah Exceptional Berry Sensation tea 112g sugar 40g water 45g egg white Buttercream 165g sugar 55g water 105g egg yolk 300g butter 2g rosewater

Pate de fruit 350g strawberry purée 150g raspberry purée 50g sugar 10g pectin yellow 500g sugar 100g glucose 8g citric acid

1. Prepare an Italian meringue with the 225g of sugar with the

water at 118°c and 45g of egg white.

2. Mix the TPT with the rest of the egg whites and the food

color.

3. Fold the lukewarm Italian meringue into the second

mixture in two stages.

4. Pipe the macaron batter on the parchment paper.

5. Leave on rack until the top is dry to touch.

6. Bake at 150°c for 10 minutes and cool on the rack.

1. Cook sugar with water until 116°c.

2. Pour the cooked sugar on the egg yolks and whip until the

mixture has cooled.

3. Add the butter and the flavoring.

4. Sandwich two pieces of macaron with the buttercream.

1. Bring the fruit purée to boil in a round-bottomed copper pan,

while stirring.

2. Sprinkle over the pectin mixture with 50g sugar, boil 2–3

minutes.

3. Add the 500g sugar in three or four successive stages, then

add the glucose.

4. Cook together at 107°c to obtain 75°c brix on the

refractometer.

5. Then add the tartaric acid and stop the cooking process by

Chocolate decoration 150g ivory chocolate 5g red cocoa butter

pouring in 10g of water or alcohol.

6. Check cooking on the refractometer and thermometer.

7. Cook the sweetening ingredients first, as quickly as possible,

frequently cleaning the edge of the pan.

8. When adding the sugar, make sure the cooking temperature

does not fall below 85°c to prevent the pectin gelling.

9. Once cooked, you should be able to run your jelly into a mould

or frame and level it off to obtain the required thickness.

10. Leave the fruit jelly to rest outside the frame for 48 hours on

both sides. Cut it, coat in granulated sugar and leave to rest again for 48 hours.

Storage: Temperature of the premises should ideally be below 26°c

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Poached Pear & Cinnamon Spice Tea Sponge With ivory chocolate cushion and vanilla & cinnamon cream.

Cinnamon sponge 150g water 150g honey 67.5g sugar 93g butter 6g lemon zest 6g lime zest 150g flour type 55 12g cinnamon tea 9g sodium bicarbonate 1g salt Poached pear 250g sugar 375g water 4 pears 3g cinnamon Jivara tea crémeux 125g cream 125g milk 50g yolk 25g sugar 117.5g Jivara milk 7g Earl Grey

1. Mix water, honey, sugar and butter together and infuse for

24 hours.

2. Mix with rest of the ingredients and bake at 160°c for

15 minutes.

1. For poached pear, vacuum pack the pears in syrup for

48 hours.

1. Make custard sauce with cream, milk, yolk and sugar.

2. Pour over the chocolate mix and blend.

3. Keep it in chiller for 4 hours.

lvory chocolate 250g ivory chocolate lvory spray 250g ivory chocolate 250g cocoa butter 5g titanium oxide

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Green Tea Moroccan Mint With basil seeds & lemonade.

1 Dilmah Green Tea with Moroccan Mint tea bag 10g basil seeds 50ml Sprite 1 sprig of mint

1. Soak Basil seeds pre-hand into room temperature water for

5 minutes.

2. Steep 1 tea bag of Dilmah Green Tea with Moroccan Mint 3. Fill glass with ice to the brim.

4. Add basil seeds into glass.

5. Pour tea over ice. Top up ice if necessary. Leave space

for Sprite.

6. Top up with Sprite.

7. Garnish with a sprig of mint.

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Crunchy Hazelnut and Lemon Financier With Earl Grey tea crémeux, light Bergamot mousse & Ashanti chocolate glaze.

Earl Grey mousse 125g milk 250g cream 150g Guanaja chocolate 2g gelatine

Lemon pinancion 4g lemon zest 240g eggs 310g sugar 2g salt 135g cream 240g flour 4.5g baking soda 75g liquid

Ashanti glaze 75g water 150g sugar 150g glucose 100g condensed milk 10g gelatine powder 60g water 150g Ashanti chocolate

Earl Grey cream 125g cream 124g milk 50g egg yolk 50g sugar 115g Tainori chocolate 10g Earl Grey

1. Soak the gelatine in a large quantity of water.

2. Weigh and chop the chocolate.

3. Bring the milk to boil and add the well-drained gelatine.

Pour around 1/3 of hot liquid over the chocolate and whip to obtain a smooth, supple and glossy texture which shows that an emulsion is being formed.

4. Add the rest of the milk making sure you maintain this texture.

5. When the chocolate texture reaches 45–50°c , add the single cream, previously whipped until frothy.

6. Pour out immediately and freeze.

1. Grate the lemon zests on the sugar and mix. Add the whole

eggs, the salt and the cream.

2. Sieve the flour with the baking soda and add to the mixture.

3. Heat the liquid clarified butter to 40–45°c then incorporate

into the mixture. Pour into moulds lined with oven paper, then using a scrapper dipped in liquid butter; slash the mixture lengthwise to help the cake rise better in the oven.

6. Bake at 150°c for about an hour and check the cake is cooled by inserting a sharp knife into it.

7. When the blade comes out clean, the cake is cooked.

Remove from the mould and allow the cake to cool on its side to preserve its shape.

1. Mix all the ingredients together and bake at 105°c.

1. Make custard sauce with cream, milk, yolk and sugar.

2. Keep it in chiller for 4 hours.

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Cinnamon Cream Cheese Apple Scone Served with Dilmah Green Tea with Lemongrass & Lemon curd, Dilmah t-Series Ceylon Cinnamon Spice tea, apricot jam and Dilmah t-Series Italian Almond tea clotted cream.

Cinnamon apple scone 220g bread flour 20g baking powder 40g soft butter 40g sugar 10g cinnamon powder 50g apple purée 50g cream 50g apple juice 80g apple cube 50g cream cheese 20g parmasan cheese 1 egg, for egg wash 20g cinnamon sugar, for sprinkler 30g snow powder, for dusting

Green tea with lemongrass and lemon curd 306g egg 52g egg yolk 200g sugar 160g lemon juice 150g butter 12 Dilmah Green Tea with Lemongrass and Lemon tea bags

Ceylon cinnamon spice tea apricot jam 250g IQF apricots 65g sugar 5g yellow pectin 8 Dilmah t-Series Ceylon Cinnamon Spice tea bags

1. Place bread flour, baking powder, soft butter, sugar, cinnamon

powder and apple purée in a small mixer with ‘K’ beater.

2. Mix the mixture in slow speed for 5 minutes and add in the

cream and apple juice; mix the mixture into a dough.

3. Mix in the apple cube, cream cheese and parmasan cheese.

4. Roll the dough to 3cm thick and cut into 3cm by 3cm squares.

5. Place the dough on the baking tray to rest for 5 minutes.

6. Preheat oven to 200°c.

7. Egg wash the scone and sprinkle with cinnamon sugar, bake

for 12 minutes till you get a golden colour on top and remove from the oven.

8. Brush the top with soft butter and snow powder when serving.

1. Place egg, egg yolk, sugar and lemon juice in a saucepan,

keep stirring over medium heat fire and cook the mixture till thick for 10 minutes.

2. Remove the saucepan and pour the mixture into a mixing bowl, stir in the tea bag and infuse for 15 minutes.

3. Remove the tea bag from the mixture and fold in the soft butter with a hand whisk till smooth.

4. Place the lemon curd in the cup and chill it before serving.

1. Cut the IQF apricots into 4 pcs and place in the saucepan,

put to boil.

2. Mix the sugar and yellow pectin together and pour into the

apricot, stir and cook till thick.

3. Mix in the Ceylon cinnamon spice tea and infuse for 20

minutes.

4. Remove the tea bag and place the jam in the cup, chill

before serving.

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Italian Almond clotted cream 5 Dilmah t-Series Italian Almond tea bags 600g water 92g sugar 7g textura agar 600g clotted cream

1. Boil water and add in the Dilmah t-Series Italian Almond

tea bags.

2. Steep for 10 minutes and remove the tea bags and stir in the

sugar and cool.

3. Add in the agar, let it warm for 30 minutes, stirring once in

a while. Cool in fridge.

4. Use a thermo mix, blend till gel-like.

5. Mix the almond gel into the clotted cream.

6. Place the almond clotted cream in the cup and chill it

before serving.

dilmah Vanilla Rose Tea Chocolate Truffle Vanilla Rose gel 200g water 35g sugar 3 gelatine sheets 3 Dilmah Exceptional Rose with French Vanilla tea bags

1. Boil water and add in the Dilmah Exceptional Rose with

French Vanilla tea bags.

2. Steep for 10 minutes, remove the tea bags and stir in the

sugar. Cool down.

3. Add in the agar, let it warm for 30 minutes, stirring once in

a while. Cool in fridge.

4. Use a thermo mix, blend till gel-like.

5. Place the gel into mini sphere mould and freeze.

Chocolate shortbread pastry 150g butter 80g sugar 1 egg 230g flour 16g cocoa powder 20g mixed fruits

1. Place butter and sugar in a mixer fitted with the paddle

attachment and mix till lighter in colour.

2. Switch to slow speed and mix in the egg till it combines.

3. Fold in the flour and cocoa powder till you get a dough.

4. Lastly, stir in the mixed fruits till it combines.

5. Chill the dough for 10 minutes.

6. Dust the working table with flour and roll the dough to

1mm thick.

7. Use a round cutter 3cm diameter and cut out the dough,

place on baking tray and bake for 8 minutes.

8. Let the cookies cool before use.

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Vanilla Rose truffle 100g cream 30g butter 20g yolk 50g sugar 80g milk couverture 80g 73% dark chocolate 1 gelatine sheet 4 Dilmah Exceptional Rose with French Vanilla tea bags

1. Place the cream in a saucepan and bring to boil over

medium heat.

2. Place the tea bags into the boiling cream and infuse for

30 minutes.

3. Sift out the tea mixture into a saucepan and put over

medium heat, remove the tea cream before boiling point.

4. Melt the milk and dark chocolate over a bain marie.

5. Mix the tea cream and soft butter into the melted chocolate,

stir till combine.

6. Place sugar and egg yolk in a mixing bowl, whisk the

mixture over a bain marie till hot.

7. Fold the egg mixture into the chocolate.

8. Soften the gelatine in cold water and melt in microwave,

lastly fold the gelatine into the mixture.

9. Prepare a round ring on a tray and place the chocolate

cookies in the bottom. Fill half the ring with the truffle mix and place the frozen gel at the centre, top the ring with the truffle mix and freeze.

Cocoa icing 250g water 375g sugar 75g cocoa powder 75g 73% dark chocolate 12 gelatine sheets 600g neutral glaze

White chocolate coating 125g cream 1g gelatine 30g neutral glaze 90g white chocolate

1. Place water, sugar and cocoa powder in saucepan, keep

stirring over medium heat till boil.

2. Stir in the gelatine and sift the mixture into the chocolate.

3. Lastly stir in the neutral glaze till smooth.

4. Cover a layer of cling film on top the icing before use.

1. Place the cream in a saucepan and bring to boil over

medium heat.

2. Pour the boiled cream into the melted white chocolate and

stir well.

3. Soften the gelatine in cold water and squeeze dry, melt in

microwave and stir into the chocolate mixture.

4. Lastly stir in the neutral glaze till smooth.

5. Cover a layer of cling film on top the coating before use.

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Mini macarons 125g ground almond 125g icing sugar 88g egg white 115g sugar 25g water 40g egg white

1. Place ground almond, icing sugar and 88g egg white in a

mixing bowl, mix the mixture into a dough with a spatula.

2. Place 40g egg white in a mixer and whisk in low speed,

3.

4.

5.

6.

7.

8.

9.

Vanilla buttercream 225g sugar 35g water 100g egg white 450g butter

slowy add in the sugar and continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters.

Gently fold the meringue using a flexible silicone spatula into the almond paste.

Mix the mixture with a little violet colour.

Pour the mixture into a pastry beg with a 4mm tube.

Pipe the mixture on to the silicone mat with tray and rest for 30 minutes.

Preheat oven to 150°c.

Bake the macarons for 10 minutes and let it cool.

When fully cooled, assemble the macarons with your filling.

1. Place water and sugar in a saucepan, bring to boil till 11o°c.

2. Place egg white in a mixing bowl and whisk in medium

speed, slowly pour in the boiled mixture.

3. Whisk till the mixture cools down and add in the soft

butter, mix till combine.

4. Fill the mixture into a pastry bag.

To assemble

1. Unmould the vanilla rose truffle and place on a tray.

2. Coat the cake with cocoa icing and draw the white coating

on top.

3. Let the coating set in the chiller.

4. Pipe the macaron shell with the vanilla cream and fill the

centre with vanilla rose gel, top with another macaron shell.

5. Decorate the truffle with the macarons and serve.

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dilmah Berry Sensation Fizzy Profiterole

Raspberry topping 200g margarine 3 eggs 160g icing sugar 180g lkan flour 20g rye flour 10g dry raspberry powder

1. Place margarine and icing sugar in a mixing bowl and beat

Choux pastry 200g water 90g butter Pinch of salt Pinch of sugar 120g flour 140g egg

1. Place water, salt, sugar and butter in a saucepan over

until well combined.

2. Whisk in 1 egg at a time till well combined.

3. Stir in the lkan flour, rye flour and raspberry powder.

4. Keep at room temperature.

medium heat. Cook, stirring for 3–4 minutes or until butter melts and mixture just comes to boil.

2. Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low for 1–2 minutes or until the mixture forms a ball and begins to come away. Heat and cook, stirring, from the side of the saucepan. Set aside for 5 minutes to cool slightly. Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.

3. Preheat oven to 200°c. Brush a baking tray with oil to lightly grease. Spoon 25–30 teaspoonfuls of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a l 1/2 cm diameter plain piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden.

4. Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.

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Berry Sensation custard 250g milk 40g yolk 62g sugar 25g custard powder 25g butter 3 Dilmah Exceptional Berry Sensation tea bags

1. Place milk and sugar in a saucepan and bring to boil.

2. Place the Berry Sensation tea into the milk and infuse for 5

minutes, sift the mixture.

3. Place mixture over low heat, stir in the egg yolk and sugar,

stirring and cook till thick.

4. Remove the mixture from the heat and stir in the butter to

get a smooth texture.

5. Keep the custard in the fridge before use.

Berry Sensation tea jam 9 Dilmah Exceptional Berry Sensation tea bags 600ml water 92g sugar 7g agar agar

1. Boil water and add in the Dilmah Exceptional Berry

Sensation tea bags.

2. Steep for 10 minutes, remove the tea bags and stir in the

sugar. Cool down.

3. Add in the agar, let it warm for 30 minutes, stirring once in

a while. Cool in fridge.

4. Use a thermo mix, blend till gel-like.

Raspberry fizzy 125g sugar 50g water 25g fizzy powder 5g raspberry powder 1 lime zest

1. Mix sugar and water in a saucepan and cook to 130°c.

2. Remove saucepan from the heat and let it reach 140°c.

3. Add in the fizzy, raspberry powder and lime zest, stir till

everything dissolves.

4. Pour the mixture on to a silpat and leave to cool.

5. Break the fizzy as desired.

To assemble

1. Cut a small hole on the puff and fill 1/4 with fizzy.

2. Fill the puff with custard and garnish.

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baby Cos Salad and Feta Cheese Brushetta Lemon jelly 8 Dilmah Lemon tea bags 450ml water 20g elastic (sosa)

1. Boil water, steep in tea for 6 minutes. Remove tea. Cool

mixture.

2. Mix in the elastic powder and bring it to boil. Pour onto a

flat tray. Once cooled, cut the shape.

Mint mayonnaise 150ml water 6 Dilmah Moroccan Mint tea 20g gel cream 1 lemon zest 200g mayonnaise

Marinated capsicum 1 capsicum 5g mānuka honey

Parmesan chip Parmesan cheese

1. Boil water, steep tea for 6 minutes. Remove tea bag.

2. Blend in the gel cream. Mix in mayonnaise and lemon zest.

1. Burn the skin of the capscium. Cling flim it.

2. Remove the skin. Deseed and add in honey.

1. Shave cheese on microplane. Put in microwave for 30

seconds or till golden brown. Cool down.

Greek salad 40 feta cheese, brunoise 12 kalamata olives, sliced 10 romaine lettuce heart 10 vine tomatoes, sliced 10 cucumber spirals Yellow frizze

Finishing touch Dried fruit bread

1. Cut bread to desired size and toast upon serving 2. Spread the bread with mayonnaise, add the jelly. Assemble

with the cos salad ingredients and parmesan chip.

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Reversed Smoked Salmond Sandwich With compressed cucumber and Dilmah Lemon tea jam.

Lemon tea jam 9 Dilmah Lemon tea bags 600ml water 92g sugar 7g agar

1. Boil water and add in the lemon tea.

2. Steep for 6 minutes and remove the tea bags, stir in the

sugar and cool.

3. Add in the agar, let it warm for 30 minutes keep stirring

once a while and let it cool in chiller.

4. Use a thermo mix and blend till jam.

Smoked salmon cream 700g smoked salmon 700g cream

1. Cook salmon till oil comes out and remove from the heat,

add in the cream.

2. Put in a bag overnight in the chiller.

Pickled cucumber 4 Dilmah Lemon tea bags 300ml water 46g sugar

Finishing touch 10pcs smoked salmon 1 slice white bread

1. Peel cucumber and marinate with sugar and salt.

2. Soak the cucumber with Dilmah Lemon tea and vacuum.

3. Let it infuse for 8 hours and use as needed.

1. Slice the cucumber in length.

2. Lay a cling flim and arrange the sliced salmon, place the

bread and lemon jam follow by pickled cucumber and lastly with bread.

3. Roll up the mixture with the cling flim and slice.

4. Garnish with lemon jam and salmon mousse.

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Foie Gras Torchorn with dilmah Italian almond tea Foie gras torchorn 500g foie gras 4g sugar 2g salt 8g port wine

1. Mix everything together and fully vacuum pack, leave it

overnight.

2. Put the mixture in room temperature and steam at 64°c for

8 minutes, rest the mixture.

3. Cut out the mixture and change to a new vacuum bag and

fully vacuum.

4. Roll into a roulade and freeze.

Apricot compote 100g apricot, diced 200g orange juice 1 cinnamon stick

Italian Almond gel 9 Dilmah Italian Almond tea bags 600ml water 92g sugar 7g agar

1. Mix everything in a saucepan and cook till syrupy for about

8 minutes.

1. Boil water and add in the almond tea, let infuse for 10

minutes.

2. Remove the tea bags, stir in the sugar and agar.

3. Warm the mixture for 30 minutes and cool in the chiller.

4. Use a thermo mix and blend till gel form.

Italian Almond jelly 9 Dilmah Italian Almond tea bags 600ml water 92g sugar 7g agar

1. Boil water and add in the almond tea, let infuse for 10

minutes.

2. Remove the tea bags, stir in the sugar and agar.

3. Warm the mixture for 30 minutes and pour on to a non-

stick tray and let it set in the chiller.

4. Use a 3cm cutter and cut out the jelly.

Short paste 500g flour 325g butter 100g water 30g salt 1 egg yolk

1. Place everything in a mixer and mix till a dough.

2. Chill the dough for 10 minutes.

3. Dust the working table with flour and roll the dough to

1mm thick.

4. Use a round cutter 3cm diameter and cut out the dough,

place on baking tray and bake for 8 minutes.

5. Let the cookies cool before use.

To assemble

1. Slice the Foie Gras to 1cm thick in diameter.

2. Place a shortcrust at the bottom and top with foie gras,

follow by almond jelly.

3. Garnish the top with dried nuts and apricot compote.

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dilmah traditional black tea Dilmah Yata Watte tea leaves Hot water

1. Fill a teapot with hot water and infuse tea leaves for 3–5

minutes before straining into teacup.

dilmah rose with french vanilla champagne tea 60ml Exceptional Dilmah Rose with French Vanilla tea 30ml Cointreau 30ml Finest Call Sour Apple 3 slices green apple 5g white sugar 200ml Mumm champagne 1 maraschino cherry

1. Place all ingredients in a mixing glass and muddle.

2. Double strain and pour in to a chilled martini glass.

3. Top the mixture with champagne.

4. Garnishwith green apple slices and maraschino cherry.

dilmah Berry Sensation Infused with Hibiscus 90ml Dilmah Exceptional Berry Sensation tea 15ml Monin hibicus syrup 2 mint leaves 1 flower (for garnishing) 1 rosemary stick (for garnishing)

1. Place all ingredient in a mixing glass and hard shake it.

2. Strain and pour mixture into a cocktail flute glass.

3. Garnish with edible flower and rosemary stick.

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Salmon in pita Lemon tea jam 9 Dilmah Lemon tea bags 600ml water 92g sugar 7g agar

1. Boil water and add in the lemon tea.

2. Steep for 6 minutes and remove the tea bags. Stir in the

sugar and cool.

3. Add in the agar, let it warm for 30 minutes, stirring once in

a while. Cool in fridge.

4. Use a thermomix, blend till gel-like.

Salmon skin 1 salmon skin

1. Clean the skin of the salmon. Put on silicon paper and

dehydrate for 6 hours.

2. Deep fry at 180°c. Store in air-tight container. Use when

needed.

Smoked salmon tartare 300g smoked salmon, diced 30ml sour cream 3g dill 10g shallot, finely chopped 1 lemon zest

To assemble Pita bread

1. Mix all together.

Put the salmon tartare at the bottom of the pita. Top with lemon tea jam. Garnish with daikon and shiso cress, romaine hearts, cucumber and deep fried salmon skin.

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Foie Gras Mousse with dilmah Italian Almond tea Foie gras royale 350g foie gras 2g salt 3g sugar 21g port 1 1/2 whole egg 3 egg yolks 175ml cream 175ml milk

Pineapple compote 180g pineapple 200g white wine 40g plum sauce 20g sugar

Italian Almond gel 9 Dilmah Italian Almond tea bags 600ml water 92g sugar 7g agar

1. Marinate foie gras with salt and sugar for 1 hour. Add to

liquidiser and blend smooth. Sieve.

2. Put pineapple compote in a mould, followed by the foie gras.

Steam at 75°c for 15 minutes.

1. Mix all, cook at high heat until syrupy.

1. Boil water and add in the Italian Almond tea bags.

2. Steep for 6 minutes and remove the tea bags. Stir in the

sugar and cool.

3. Add in the agar, let it warm for 30 minutes, stirring once in

a while. Cool in fridge.

4. Use a thermomix, blend till gel-like.

Short paste 500g flour 325g butter 100g water 30g salt 1 egg yolk

To assemble

1. Put in a mixer. Mix in the dry items, followed by the butter,

egg yolk and water to form a dough.

2. Rest in a chiller for 2 hours. Put at room temperature for a

while before rolling into sheet.

3. Cut into a ring a bake at 180°c till light brown.

1. Put the tart base at the bottom, followed by the foie gras

royale and the tart top.

2. Garnish with pineapple compote and pistachio nuts.

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TEXTURE OF EARL GREY Earl Grey rice cracker 300g risotto rice 10 Dilmah Earl Grey tea bags 1.8 litre water 5g salt

1. Boil water and add in the leaves. Steep for 6 minutes.

Remove. Add in risotto and salt.

2. Cook till a porridge-like consistency. Strain the water away.

Roughly blend half the risotto. Mix back into the risotto.

3. Roll into a cylinder shape. Put in freezer.

4. Once frozen, slice on the slicer machine with 5.5 inch.

5. Dehydrate for 6 hours till dry.

6. Deep fry at 180°c.

White chocolate coating 75g cocoa 125g white chocolate

Earl Grey bavarios 200g milk 80g sugar 2 egg yolks 6g gelatine 300g cream 15 Dilmah Earl Grey tea bags

1. Melt the chocolate. Coat the rice cracker and store in

chiller. Once chocolate hardens, put in an air-tight container.

1. Place milk in a saucepan and bring to boil, remove from the

heat and add in the Earl Grey tea bags to infuse for 15 minutes.

2. Place egg yolk and sugar in a mixing bowl and lightly whisk

with a hand whisk.

3. Remove the tea bags from the milk and pour into the yolk

mixture while keep on stirring.

4. Soften the gelatine in cold water and squeeze dry.

5. Stir in the gelatine into the milk mixture and sieve, let it cool

over ice brain marie.

6. Place the cream in a mixing bowl and whip to soft peak.

7. Fold the cream into the milk mixture and fill into a pastry bag.

8. Pipe the bavarios into the sphere mould and freeze before use.

Earl Grey jelly 8 Dilmah Earl Grey tea bags 450ml water 20g elastic (sosa)

1. Boil water and steep the tea for 6 minutes. Remove the tea

bags and cool mixture.

2. Mix in the elastic powder and bring to boil. Pour onto a flat

tray. Once cooled, cut into shape.

Honey olive oil foam 70ml mānuka honey 60ml olive oil 120ml water 20g lecithin

To assemble

1. Blend honey, water and olive oil. Add in the lecithin and

blend well to create foam.

1. Place the bavarios on the rice cooker, followed by the jelly.

Put the foam at the side.

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Crab Éclair Crabmeat mayo 2 crabs 40g mayonnaise 3g pink ginger, shredded 7g chives 1 avocado, finely diced 10g shallot, finely chopped 1 tomato brunoise

Wasabi mayo 40g wasabi 15g shoyu 10ml yuzu 150g mayonnaise

Ginger gel 9 Dilmah Ginger Green Tea bags 600ml water 92g sugar 5ml ginger juice 7g agar

1. Steam crabs. Remove meat and chill.

2. Mix all ingredients.

1. Mix all ingredients. Adjust accordingly.

1. Boil water and add in the Dilmah Ginger Green Tea bags.

2. Steep for 6 minutes and remove the tea bags. Stir in the

sugar and cool.

3. Add in the agar, let it warm for 30 minutes, stirring once in

a while. Cool in fridge.

4. Use a thermomix, add in the ginger juice and blend till gel-

like.

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Choux pastry (éclair) 200g water 90g butter 5g salt 5g sugar 120g flour 140g eggs

1. Place water, salt, sugar and butter in a saucepan over

2.

3.

4.

5.

To assemble

medium heat. Cook, stirring for 3–4 minutes or until butter melts and mixture just comes to boil.

Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring for 1–2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly.

Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add in the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.

Preheat oven to 200°c. Brush a baking tray with oil to lightly grease. Spoon 25–30 teaspoonsful of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm diameter plain piping nozzle to pipe the profiteroles onto the baking tray. Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden.

Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove from oven and transfer to a wire rack to cool.

Pipe the crabmeat mayo into the éclair. Garnish with ginger gel and wasabi mayo.

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Berry Burst Almond crust 10 packets gyoza skin 2 egg white 100g almond flakes, finely chopped

1. Brush the border of a gyoza skin with egg white. Paste the

next sheet on the wet surface. Cut with ring mould.

2. Heat oil, deep fry the gyoza skin till light golden grown.

Coat with egg white, followed by almond. Cool and store in airtight container.

Berry custard 100g strawberry brunoise 250g milk 40g egg yolk 62g sugar 25g custard powder 25g butter 3 Dilmah Exceptional Berry Sensation tea bags

1. Place milk and sugar in a saucepan and bring to boil.

2. Place the Berries tea into the milk and infuse for 6 minutes

then sieve.

3. Place mixture over low heat, stir in the egg yolk and sugar,

stirring and cook till thick.

4. Remove the mixture from the heat and stir in the butter to

get a smooth texture.

5. Fold in the strawberry.

6. Keep the custard in the fridge before use.

Berry jam 9 Dilmah Exceptional Berry Sensation tea bags 600ml water 92g sugar 7g agar

1. Boil water and add in the Dilmah Exceptional Berry

Sensation tea.

2. Steep for 6 minutes, remove the tea bags, stir in the sugar

and cool.

3. Add in the agar, let it warm for 30 minutes, stirring once in

a while. Cool in fridge.

4. Use a thermomix, blend till jam-like.

To assemble Icing sugar Mint leaf

Make a hole in the almond crust. Pipe in the berry jam, followed by the berry mousse. Garnish with mint leaf and icing sugar.

261

real high tea

lemon meringue Black tea lemon tart 306g egg 52g egg yolk 300g sugar 160g lemon juice 150g butter 15 Dilmah Lemon Tea teabags

1. Place egg, yolk, sugar and lemon juice in a saucepan. Keep

2.

3.

4.

5.

Sable cookies 375g butter 200g icing sugar 500g flour 20g Dilmah Lemon Tea tea leaves

stirring over medium heat fire and cook the mixture till thick for 10 minutes.

Remove the saucepan and pour the mixture into a mixing bowl. Stir in the tea bags and infuse for 15 minutes.

Remove the tea bags and fold in the soft butter with a hand whisk till smooth.

Place the lemon curd in the cup and chill it before serving.

Fill the mixture into a pastry bag and pipe into min sphere mould and freeze.

1. Place butter and icing sugar in a mixing bowl, using the

paddle attachment and mix till pale and light.

2. Switch to slow speed and mix in the egg till it combines.

3. Switch to low speed and fold in the flour and lemon tea till

you get a dough.

4. Chill the dough for 10 minutes.

5. Dust the working table with flour and roll the dough to

1mm thick.

6. Use a round cutter 3cm in diameter and cut out the dough,

place on baking tray and bake at 180°c for 8 minutes.

7. Let the cookies cool before use.

Meringue 200g egg white 400g sugar 80g water 4 gelatine sheets

1. Place egg white in a mixer and whisk at low speed.

2. Place sugar and water in a saucepan, bring to boil at 110°c

and add in the softened gelatine.

3. Slowly pour in the sugar into the egg white and put in high

speed, till it cools.

4. Fill a pastry bag with the mixture.

To assemble

1. Place lemon dome on the sable cookies and pipe with the

meringue.

2. Use the blow torch and lightly burn the meringue.

262

real high tea

BerrY Passionista 2 passionfruits 120ml apple juice 240ml Dilmah Exceptional Berry Sensation tea Garnish 4 cotton candy 3 tsp Dilmah Exceptional Berry Sensation tea caviar

1. Half passionfruit and scoop flesh out. Muddle. Add apple

juice and Dilmah Exceptional Berry Sensation tea. Add ice and shake.

2. Garnish glass with cotton candy. Pour drink on cotton candy just before serving. Add Dilmah ExceptionalBerry Sensation tea caviar as garnish.

Vanilla Rose Cuvée 4 lychees in heavy syrup 240ml Dilmah Exceptional Rose with French Vanilla tea Champagne, to top up

1. Muddle lychee and add Dilmah Exceptional Rose with

French Vanilla tea. Add ice and shake.

2. Strain drink into glass and top up with champagne. Add 2

fizzy grapes and 2 scoops of Dilmah Exceptional Rose with French Vanilla tea foam as garnish and serve.

Garnish 8 fizzy grapes 12 scoops Dilmah Exceptional Rose with French Vanilla tea foam

Mint Tea with Licorice Root & Honey 5 Dilmah Pure Peppermint tea bags 5 sliced dried licorice root Honey, to taste

1. Steep tea with hot water for 3 minutes. Add honey and

licorice root. Stir and serve.

264

Singapore

265

credits Australia • perth national gold Winner

gold winner

west coast academy of hospitality and tourism chad tilbury, cameron wetton

Esplanade River Suites steven lockley, bernhard brueckner Salmon Tartare in Black Sesame Tuile Cone [pg. 21]

Rose and Hibiscus-cured Salmon [pg. 15] Served on croûte with pea purée, confit of quail egg yolk, radish and balsamic

Apple-Jas-Tea-Ni [pg. 22] Apple Mar-tea-ni with Granny Smith sorbet

Earl Grey infused Consommé Caviar with Pickled Berry Jam [pg. 18]

Beetroot and Chestnut Shortbread [pg. 23] With chicken liver parfait, port and beetroot jelly

Tea Poached Rabbit Ballotine [pg. 19] Served with cauliflower purée, brussel sprouts, pumpkin, shiso and tea jus

Purple Truffle Potato Blini Sandwich [pg. 24] Served with fresh pea mousseline, Ceylon tea and mackerel gravlax

Green Tea Sponge Cake [pg. 16] With lemon curd, raspberry coulis berry sensation, beetroot powder

Berry Daiquiri Cascade [pg. 27] “Open Steak Sandwich” Toasted Brioche [pg. 26] With sous vide of White Rocks veal, red onion jam, fried quail’s egg and black truffle salt

Rose and Vanilla Macaron [pg. 17] With peach buttercream, sous vide rhubarb, rice bubble and pistachio, rhubarb crisp, and red sorrel

Almond and Raspberry Battenberg Cake [pg. 28] Spiced Almond and Vanilla with a twist [pg. 30] Camomile and Blueberry Scones with Compote and Double Cream [pg. 31] Rose and French Vanilla infused Crème Brûlée [pg. 30] Bahen Dark Chocolate and Peppermint Tea Mousse [pg. 30]

266

Australia • Adelaide gold Winner stamford plaza adelaide mark donnelly, simon neild

Pure Peppermint Cheesecake with Moroccan Mint Tea Glaze [pg. 42]

Udder Delights Goat’s Curd and Chive Scones [pg. 38]

Tea-smoked Cherry Tomato and Buratta style Baby Bocconcini on a Mini Ciabatta [pg. 51]

Indian Nights [pg. 38] Italian Almond Tea and Blueberry Scones [pg. 38]

Chicken & Tarragon Pie with Homemade Ketchup [pg. 47]

Green Tea Opera with Dark Chocolate [pg. 41]

Cucumber, Ginger and Green Tea Sangria [pg. 51]

Masala Chai Tea-a-misu [pg. 45]

English Tea-smoked Murray River Duck with Mandarin, Lemongrass Lemon Tea Jelly on a Corn Blini [pg. 48]

Raspberry Sable with Vanilla Bean & Honey Cream [pg. 43]

Smoked Salmon Mini Bagel with a Lenswood Granny Smith Remoulade [pg. 50]

Blueberry Tea Mar-tea-ni [pg. 43]

Australia • melbourne national gold Winner

gold winner

The Tea Room at the National Gallery of Victoria selvana chelvanaigum, ian jones

Epicure MCG Culinary Centre gittima sasela, ryan young Mini Charcuterie [pg. 69]

La Religieuse [pg. 58]

Green Pea and the Sea [pg. 75] Watercress, green pea veloute with seared scallop, edible flower, lemon pearls and crispy leak

Orange and Almond Flourless Cake [pg. 60] Dilmah Earl Grey Sphere [pg. 62]

Reciprocal Celery [pg. 77] Dilmah Exceptional Fragrant Jasmine Green Tea on a bed of celery stalk jelly, Mount Buffalo hazelnut, jasmine flower and berries crumble

Goat’s Cheese and Truffle Honey Pithivier [pg. 66] Chicken Sandwich and Tarragon Mayonnaise [pg. 66]

Dilmah Pure Camomile Flowers with Lemon Cream, Wild Strawberry and Goat’s Curd Cream [pg. 71]

Camomile-smoked Salmon [pg. 65]

The Darling infused with Dilmah Gourmet Tea leaf filling [pg. 78] Jam Fancy [pg. 83] Lemongrass ‘Mokito’ [pg. 84] French Vanilla and Rose Martini [pg. 84] A Moroccan Mint ‘Warm Hug’ [pg. 87]

267

Australia • brisbane National gold Winner Stamford Plaza Brisbane alison howard, grant turner Berry Sensations Refresher [pg. 93]

Caramelised Apple & Cinnamon Scones [pg. 97]

Spiced Coconut & Almond Tea Comforter [pg. 99]

Spring Lamb Pastry [pg. 97]

Peach Blossoms [pg. 94]

Pepper & Chevre Tartlets [pg. 98]

Petit Smoked Ocean Trout Fishcake [pg. 95]

Vanilla Buttermilk Scone [pg. 98]

Queensland Famous Mud Crab Sandwich [pg. 96]

Italian Almond Pikelets [pg. 99]

Pumpkin Afternoon Tea Loaf [pg. 96]

Lemon Butter and Sour Cream Tartlet [pg. 93]

Australia • sydney national gold Winner

gold winner

Novotel Darling Harbour micheal nicelaou, doddy lesmana

Rydges Hotel Campbelltown shelley watson, loic lemaitre

Candied Spiced Pickled Fruit & Vegetable Salad [pg. 107] Accompanied with strawberry, watermelon and feta macarons

Exceptional Rose and French Vanilla Marshmallows [pg. 116] Gourmet Series Earl Grey Scones and Berry Sensation Tea Jam [pg. 119]

Western Australian Blue Swimmer Crab and Haloumi Tartlet with Baby Celery & Chard Salad [pg. 112]

Italian Almond Tea Mousse, Roasted Hazelnuts and Pistachio Nougat [pg. 119]

Filo Cone of Kibbeh Salmon, Tabouleh & Yoghurt & Dukkah Gelato [pg. 111]

Lemongrass and Lemon Green Tea Curd Tartlet and Raspberries [pg. 116]

Chai Baklava ‘Monaco Bar’ Ice-cream with Sesame Snap & Walnut Syrup [pg. 108]

Chocolate and t-Series Pure Peppermint Leaves Macarons [pg. 121]

Dilmah t-series The Original Earl Grey Martini [pg. 109]

Schottlander’s Wagyu Tartare and Green Tea with Jasmine Flowers Crisp [pg. 122]

Quail Breast Poached in Ceylon Tea [pg. 115] Accompanied with candied watermelon rind, candied olives and rose jelly

Black Ink Squid Jerky [pg. 125] Served with yuuki salad and Lemongrass and Lemon tea vinaigrette

Dilmah Gourmet Selection Ceylon Supreme Chai Milk Tea [pg. 112]

Moroccan Mint smoked Junee Gold Lamb, Finger Lime Marmalade and Garlic Fairy Floss Skewer [pg. 126] Blue Eye Cod Chips with Camomile Flowers Tea and Avocado Foam [pg. 129]

268

Australia • sydney gold Winner

gold winner

Sugardaddys Confectionery brent templeton

Le Cordon Bleu Balgowlah sonia siu, sarah cromwell

Cucumber Flower Sandwich [pg. 131]

Hot Smoked Earl Grey Rainbow Trout with Roasted Beetroot, Orange Mayonnaise and Tea Marbled Quail Egg [pg. 141]

Golden Quail Egg Sandwich [pg. 131] Chilli, Cheese and Native Pepperberry Toasted Sandwich [pg. 132]

Chinese Five-Spice Chicken Wraps [pg. 142] Mushroom Pâté Puff [pg. 143]

Dilmah ‘Cola’ Spritzer [pg. 135]

Rhubarb, Strawberry and Vanilla Tartlet [pg. 145]

Beef Cheek and Dilmah Yata Watte Pie with Curry Leaf Chips [pg. 132]

Jasmine Pearl Green Tea with Apricot [pg. 146]

Cassis and Berry Sensation Comforter [pg. 135]

Chestnut Layer Cake [pg. 149]

Italian Almond and Zokoko Profiterole [pg. 137]

Rose with French Vanilla Tea Chocolate & Fragrant Jasmine Green Tea Chocolate [pg. 150]

Camomile and Mango Sago Pudding with White Chocolate Camomile Petal [pg. 138]

English Summer Mocktail [pg. 153]

Green Tea and Moroccan Mint Pineapple Martini with Pineapple Chew [pg. 138]

Lemongrass Green Tea-ni [pg. 143] Chestnut and Vanilla Tea Warmer [pg. 153]

• new zealand • gold Winner

gold winner

Kermadec Ocean Fresh chris webb, leanne ayre

School of Hospitality & Tourism — Auckland University of Technology john kelleher, nicole gomes

Dilmah Green Tea with Lemongrass & Moroccan Mint Ice Cubes [pg. 160]

Mānuka-smoked Trevally Quiche [pg. 181] Pan Roasted Duck Breast with Mandarin on Crispy Ciabatta [pg. 178]

Woodfords Reserve Earl Grey Sour [pg. 163] Rose with French Vanilla Cosmopolitan [pg. 163]

Braised Shoulder of New Zealand Lamb flavoured with Moroccan Mint Tea in a Warm Filo Parcel [pg. 179]

Duck Parfait and Pear [pg. 164] Lemon Poppy Seed Macaron, Salmon & Goat’s Cheese Smoke [pg. 167]

Crumpets with Tamarillo Compote and Mascarpone [pg. 183]

Tuna Tartare [pg. 168]

Sensational Berry Pavlova Roll [pg. 182]

Next Generation Scone [pg. 173]

Citrus Friand and Dilmah Earl Grey Cream (gluten-free) [pg. 185]

Battenberg Lollypop with Italian Almond Tea & Pear Crumble [pg. 169] English Trifle [pg. 174]

Frappe of Green Tea with Jasmine Petals, Ginger & Lemon [pg. 185]

Carrot Cake [pg. 176]

Exceptional Lime & Orange Fizz [pg. 186] Earl Toddy with Blackcurrant, Cranberry & Lemon [pg. 186] 269

• new zealand • gold Winner The Langham Auckland volker marecek, benjamin mcmanus

Lime and Orange infused Line-caught Snapper on Thyme and Lemon Shortbread [pg. 196]

Chocolate Passionfruit Tart [pg. 189]

Lively Lime & Orange Fusion Margarita [pg. 199]

Peanut Butter Mousse with Milk Chocolate Chantilly, Peanut Brittle and Chocolate Cake [pg. 190]

Dilmah Gourmet Earl Grey Iced Tea with Liquorice and Elderflower Float [pg. 199]

Vanilla Panna Cotta with Rose and Vanilla Tea Curd [pg. 193]

Spiced Dilmah Pure Green Tea with Artisanal Spice and Saffron Rock Sugar [pg. 200]

Egg Sandwich [pg. 193]

Dilmah Rose and French Vanilla t-series Lavender Martini [pg. 200]

Te Matuku Oyster, Spiced Almond Tea Jelly, Black Garlic Pearl and Melon [pg. 195]

• singapore • gold Winner

silver Winner

resorts world sentosa chong pei zhin, sabrina lim yen peng

at-sunrice globalchef academy yann le coz, kumeran s/o ramu

Nuwara Eliya Pekoe [pg. 209]

Traditional English Muffin [pg. 224] Served with fresh Brittany lobster & light yuzu mayonnaise

Open Face Sandwich [pg. 210] Lime-cured ocean trout, finger lime emulsion, flaky brioche

Millefeuille of Salmon Two Ways [pg. 227] Served with vegetable pickles, light sour cream & jasmine vinaigrette

Berry Majestic [pg. 209] Warm Nutty Tomato Biscuit [pg. 212] Cauliflower mousse and cheddar cheese espuma

Nuwara Eliya Pekoe [pg. 228] Berry Sensation Macaron [pg. 230] With strawberry & raspberry jelly and light rose buttercream

Quiche [pg. 215] Ginger tea infused foie gras custard, smoked canard, butter sable Earl Grey Indulgence [pg. 216]

English Breakfast Gourmet Selection, Cognac, Cointreau [pg. 228]

Chocolate Raspberry “Delice” [pg. 219] Flourless cocoa sponge, 40% milk chocolate, lemon verbena cream, raspberry confiture

Poached Pear & Cinnamon Spice Tea Sponge [pg. 233] With ivory chocolate cushion and vanilla & cinnamon cream

Macaron [pg. 221] With Rose tea scented lychee liquor ganache

Green Tea Moroccan Mint [pg. 234] Dilmah Meda Watte Tea-flavoured Doughnut [pg. 226] Served with pork liver terrine, cherry jelly & micro greens

Ceylon Cinnamon Spice Tea [pg. 216] Choux [pg. 222] Yuzu cream puff, accompanied with crunchy wafer and caramelised hazelnut

Crunchy Hazelnut and Lemon Financier [pg. 237] With Earl Grey tea crémeux, light Bergamot mousse & Ashanti chocolate glaze

270

• singapore • silver Winner

silver winner

marina mandarin (team 1) yap phooi yee, jenny ma hong jia

marina mandarin (team 2) chiam toon yun, suhaidah binte mohamed ali

Dilmah Traditional Black Tea [pg. 250]

Salmon in Pita [pg. 253]

Baby Cos Salad and Feta Cheese Brushetta [pg. 246]

Foie Gras Mousse with Dilmah Italian Almond Tea [pg. 254]

Cinnamon Cream Cheese Apple Scone [pg. 238] Served with Dilmah Green Tea with Lemongrass and Lemon curd, Dilmah t-Series Ceylon Cinnamon Spice tea, apricot jam and Dilmah t-Series Italian Almond tea clotted cream

Crab Éclair [pg. 257] Lemon Meringue [pg. 262] Berry Burst [pg. 261]

Dilmah Berry Sensation infused with Hibiscus [pg. 250]

Texture of Earl Grey [pg. 256]

Reversed Smoked Salmon Sandwich [pg. 247] With compressed cucumber and Dilmah Lemon tea jam

Berry Passionista [pg. 264]

Dilmah Rose with French Vanilla Champagne Tea [pg. 250]

Mint Tea with Licorice Root & Honey [pg. 264]

Vanilla Rose Cuvée [pg. 264]

Foie Gras Torchorn with Dilmah Italian Almond Tea [pg. 249] Dilmah Berry Sensation Fizzy Profiterole [pg. 243] Dilmah Vanilla Rose Tea Chocholate Truffle [pg. 240]

271

Notes

272