Immunity Inspired by Tea

How does tea help boost immunity?

Research suggests that tea flavonoids and theanine found in tea have immuno-enhancing effects to help your body fight viral diseases.

Tea was first discovered as a medicine and antioxidants found in real tea, Camellia sinensis, help the human body resist diseases. Experts recommend drinking 4 – 5 cups of handpicked, unblended and garden-fresh tea, packed at source, of either black, oolong or green tea, per day, to help boost immunity.

Content 01

Immunity Inspired Gastronomy Recipes

17

21 Winning Recipes from the Immunity Inspired by Tea Challenge 2021

Immunity Inspired Mixology Recipes

40

28 Outstanding Recipes from the Immunity Inspired by Tea Challenge 2021

Short Listed Recipes from the Immunity Inspired by Tea Challenge 2021

Immunity can taste good, be it brewed, poured or plated.

This book contains a collection of individuals with culinary skill and flair, revolutionising and pushing the boundaries of tea in gastronomy and mixology. Read through recipes that inspire a healthier world by boosting immunity, with a 5000-year-old herb at the heart of it - tea!

Yes, your cup of tea can do more than add warmth to your day – it’s filled with natural goodness!

1

Peter Kuruvita Chef and Restaurateur 2

Beetroot Tartare with Black Tea and Walnuts Ingredients • • • • •

• • • • • •

200g sugar 40ml water 100g walnuts 2 tea bags of Dilmah Strawberry Flavoured Ceylon Black Tea 3 large red beets roasted (roasting

instructions in notes) 3 tbsp. balsamic vinegar 2 tbsp. extra virgin olive oil Salt and pepper 80ml maple syrup Dash of cayenne pepper Salt and pepper

Garnish • • • •

Cos leaves 50g rocket 10 gotu kola leaves 170.1 g goat or feta cheese, crumbled about 1 ¼ cups

Method 1.

2.

3.

4.

5.

6.

7.

8.

Place the sugar and water into a heavy based pot and bring up to 121°C, add the crushed tea and walnuts and stir continuously till the sugar crystalises. Set aside.

Peel the roasted beets and let them cool to room temperature. Dice into very small cubes.

Drizzle the diced beets with balsamic, maple syrup, cayenne and olive oil. Toss to coat.

Season with salt and pepper to taste. At this point, you can refrigerate the salad till ready to serve, if you plan to make ahead. The salad is good both at room temperature and chilled.

Assemble your salads. Place a handful of rockets on each plate.

Mound a portion of beets onto the rocket - about ½ cup per salad. Use a ring to help shape the salad into a neat circle.

Sprinkle a portion of goat or feta cheese on top of each portion of beets - about 2 tbsp. per salad.

Sprinkle a heaping tbsp. of candied nuts on top of each portion of cheese.

Gently remove the ring.

3

Goji Berry Cashew Chocolate, Turmeric Almond Protein Ball Ingredients • • • • • • • • • •

45g vegan macadamia chocolate 45g 65% vegan chocolate 50g organic apricots dried and diced 1 cup raw macadamia nuts (or any mix of nuts / seeds preferred) 1 tbsp. toasted cashew nuts 50g crystalised ginger 1 tsp. crushed Dilmah Red Rooibos Chocolate, Turmeric, Ginger and Almond Tea 1 1/2 tsp. raw cacao powder 15 soft medjool dates, pitted 1/2 tsp. vanilla extract

Method 1.

2.

3.

4.

In a food processor, pulse nuts of choice until broken down, but not too finely. This will help break down the nuts a little more easily.

Add the remaining ingredients and pulse until a sticky dough forms. If the mixture is too wet, add additional nuts, or oats. If the mixture is too dry, add a teaspoon of warm water or nut butter to help the mixture along. Here you can add additional spices if you like it more flavourful as well!

Roll mixture into small balls and coat with coconut shreds if you’d like.

Store in an airtight container in the fridge for up to 5 days.

4

Local Swordfish Kokoda, Lemongrass and Spearmint Teaish Kokoda with Lemongrass and Spearmint Infusion Ingredients • • • • • • • • • • •

1 white fish fillet (about 1 kg), skinned and pin-boned (or snapper, blue-eye trevalla or tuna) Juice of 2 large limes 1 tsp. cracked black pepper Salt 2 tsp. Dilmah Green Rooibos Lemongrass and Spearmint Infusion 4 small green chillies, chopped ½ bunch coriander, ½ chopped and sprigs picked, to serve 1 small red onion, finely diced 3 vine-ripened tomatoes, peeled and diced 2 shallots, chopped 250ml (1 cup) coconut cream

Method 1.

2.

3.

Cut the fish into 1cm pieces and place in a bowl with the lime juice and add Dilmah Green Rooibos Lemongrass and Spearmint Infusion. Toss to coat and leave for 3 minutes or until the fish turns opaque.

Add the onion, coriander, chilli, tomato and shallots and combine well.

Add the coconut cream and pepper and season with salt. Serve immediately, scattered with the coriander.

5

Beetroot and Goat Cheese Arancini with Black Tea Peach Aioli Ingredients • • • • •

20g coconut oil 2 cloves garlic, finely chopped 3 cups arborio rice 2 cups white wine 2L select vegetable stock, warmed

• • • •

2 medium beetroots cooked and grated ¼ cup parmesan 100ml Dilmah Elixir of Ceylon Tea - Black Tea with Peach Salt and pepper

• •

2 eggs, lightly whisked 50g plain flour

• •

200g panko breadcrumbs 200g goat feta cheese, cut into small cubes

Batter Ingredients

Method 1.

Place the beetroot in a large pot and cover with water. Bring to the boil, then simmer for 1 hour or until soft. Remove, and when cool enough peel and discard the skin. Cut into 10mm cubes and set aside.

2. Heat the oil and butter in a large pot. Add the garlic and cook for 2 or 3 minutes. Add the rice and coat in the mix. Pour in the wine and cook until the liquid has been absorbed.

3. Gradually add the stock, stirring continually over a medium heat until all the stock is absorbed, and the rice is cooked, for approximately 30 minutes. Season with salt and pepper and stir through the parmesan.

4. Remove from the heat and stir through the beetroot cubes until well combined. Set aside until cool enough to handle.

5. Roll the risotto into golf sized balls, pushing a cube of goat cheese into the middle of each ball. Place on a tray.

6. Place the egg in a bowl, and breadcrumbs into another. Dip the balls into the egg then breadcrumbs. Refrigerate until ready to cook.

7. Half fill a frying pan with oil. Heat to a medium heat and shallow fry the balls a few at a time.

When browned, turn over.

8. To make the dressing: combine the mayonnaise, lemon zest and juice, and chives in a small bowl. Mix well.

9. Serve the arancini hot on a bed of rocket topped with a dollop of dressing.

10. Enjoy with a side of Black Tea with Peach Aioli!

Dilmah Black Tea with Peach Aioli Ingredients • •

• 200g mayonnaise 50ml Dilmah Elixir of Ceylon Tea - Black • • Tea with Peach Flavour •

10g garlic peeled and minced 10ml lemon juice ½ tsp. salt ½ tsp. black pepper ground

Method 1.

Mix them well and set it aside for the flavoured to mix.

6

7

Roasted Corn Salad with Sundried Tomato, Basil and Grilled Zucchini and English Breakfast Ingredients Veggies • •

5 - 6 ears corn, blanch 2 - 3 medium zucchini, sliced

• •

15 ml grape seed, avocado or olive oil Sea salt and black pepper

•

2 teaspoons Dilmah Yata Watte Black Tea, dust 2g garlic cloves, smashed 1 pinch each sea salt + black pepper (plus more to taste) Fresh lime juice

Dressing • • • • • •

½ punnet heirloom tomatoes 60g sun-dried tomatoes, with the oil 2 tsp. maple syrup 80ml olive oil 45ml lemon juice 60g tightly packed fresh basil, torn

• • •

Garnish •

Roasted chickpeas

Method 1.

2.

3.

4.

5.

6.

7.

8.

Start by heating up the grill and prepping the corn and zucchini.

Slice zucchini thinly lengthwise, brush lightly with avocado or grapeseed oil (or another highheat oil), and sprinkle with salt and pepper.

Once the grill is hot, add corn. Cook for 5 - 8 minutes, rotating to cook all sides, until all sides are lightly browned.

When the corn is almost ready, add zucchini to the grill, and grill on each side for about 2 - 4 minutes, depending on how hot the grill is. You want grill marks, but you don’t want the zucchini to get too soft! Set aside.

Cut corn off cob and halve zucchini. Then add to a serving bowl.

Then add all ingredients (sun-dried tomatoes, tea, lemon juice, basil, garlic, olive oil, maple syrup, salt and pepper). Taste and adjust flavour as needed, adding more lemon for acidity, garlic for zing, maple syrup for sweetness, salt and pepper for flavour balance, or basil for freshness / earthiness. Set aside.

At this time, add roasted chickpeas. Drizzle with fresh lime juice and desired amount of dressing, and garnish with fresh basil and / or parsley.

Best when fresh. Leftover dressing will keep covered in the refrigerator for up to 4 days.

8

Shaved Red Cabbage, Natural Lemon Verbena with Organic Apple Cider Vinegar and Pumpkin Seeds Ingredients • • • • •

• • • •

2 tsp. Dilmah Natural Lemon Verbena Juice of 1 lemon 2 tbsp. olive oil 1 tbsp. honey Sea salt and freshly ground black pepper, to taste

• • •

2 tbsp. chopped toasted almonds 2 tbsp. chopped roasted pumpkin seeds ½ small head red cabbage, thinly sliced 1 red bell pepper, cut into thin matchsticks ¼ cup chopped fresh coriander ¼ cup chopped fresh parsley 2 mandarin oranges, segmented

Garnish • •

½ cup frozen shelled edamame, thawed ½ apple, diced

Method 1.

2.

In a large bowl, combine the olive oil, Dilmah Natural Lemon Verbena, lemon juice and honey and whisk until emulsified. Season with salt and pepper to taste.

Add remaining ingredients and toss gently to combine. Add additional salt and pepper to taste. Serve at room temperature or slightly chilled.

9

Spinach Wraps with Basil, Cashew Cheese, Olives & Marinated Vegetables with Natural Green Tea and Sweet Chili Nam Jam Ingredients • • • • •

3 spinach tortilla wraps 1 cup coconut yoghurt 2 pinches smoked paprika 100g vegan cheddar cheese Salt and pepper

• • • •

350g blanched spinach ½ cup fresh spinach 150g roasted vegetables, zucchini, capsicum (cut into batons) and red onion 50g olives for garnish

Method For the spinach filling: 1.

2.

3.

4.

In a large pot bring salted water to a boil.

Cook the spinach uncovered in the bubbling water for about 1 minute until it gets bright green. Then immediately scald in prepared ice-water (to stop the cooking process and to preserve all vitamins).

Then squeeze the spinach well, and finely chop.

Roast the vegetables, cut in half and cut into batons.

To prepare the wraps: 1.

2.

Heat up the tortilla wraps in a large pan without oil briefly, (optional).

Build the tortilla and roll it up. Cut in an angle to serve with peanut sauce.

Peanut Sauce Ingredients • • •

3 tea bags of Dilmah Ceylon Green Tea, powdered 1 tbsp. or 15 ml tamari ( for gluten free version) or soy sauce 1 tbsp. hoisin sauce

• • • • •

1 - 2 tsp. hot chilli flakes 2 heaped tbsp. all-natural peanut butter (contains no sugar or salt) 2 tsp. grated ginger 1 garlic clove, grated 40ml lime juice ( from 1 lime)

Method 1.

Mix them well and set it aside for the flavoured to mix.

10

Vietnamese Spring Rolls, with Green Tea with Jasmine Sweet Chilli Nam Jim Ingredients • • • • • • • •

• • • • • • • • • •

Summer rolls 10 rice paper skins (22cm diameter) 5 lettuce leaves or cos 100g vermicelli rice noodles (soaked in hot water for 3 mins and chilled) 2 carrots, julienned 1 small cucumber, julienned 1 red pepper, julienned ¼ small red cabbage, sliced thinly

•

Handful of fresh mint Handful fresh coriander 1 small clove garlic 2 tea bags Dilmah Green Tea with Jasmine 2 coriander roots 90g palm sugar 10ml au lac vegan fish sauce 15ml sweet chilli sauce 15ml red wine vin 30ml Elixir of Ceylon Tea - Green Tea with Jasmine 15ml lime juice

Method 1.

2.

3.

4.

5.

6.

Prepare vermicelli noodles according to packet instructions.

Whisk all sauce ingredients together and set aside for the flavours to mix.

Prepare rice wrappers, one at a time, according to instructions on the packet. Put rehydrated rice wrappers on a bench.

Start filling the wrapper, but make sure you do not overfill. Put all julienned vegetables and cabbage in a stack at the very bottom. Then a clump of rice noodles, followed by a small piece of lettuce leaf wrapped round the veg below. Put two peach slices on the lettuce and mint leaves on top.

Once you finish with the filling, start rolling like a burrito. Fold sides over and start rolling from the bottom, making sure you hold the filling tightly with your other hand. It takes a few goes to get the knack of it!

Repeat the previous two steps until you’ve run out of filling and / or wrappers. Cut rolls in half and enjoy them fresh, dipped in nam jim.

Dilmah Green Tea with Jasmine Sweet Chilli Nam Jim • • • •

Place garlic, tea leaves and coriander roots into a mortar and pestle. Grind and add grated palm sugar.

Add sauces and mix.

Add elixir and lime juice.

Mix together and set aside to enhance the flavours.

11

12

Watermelon, Tangerine, Rose and Grapefruit Gazpacho Shot Ingredients •

• • • •

2 tea bags Dilmah Flavoured Infusion Tangerine, Rose and Grapefruit Infusion, breed in 250ml boiling water and chilled 1 heaped cup cubed seedless watermelon 2 medium tomatoes, diced, reserve half 1 English cucumber, diced 1 cup chopped green onions, diced, reserve half

• • • • • • •

½ jalapeño pepper 1 garlic clove 1 - 2 tsp. sea salt, or to taste ½ tsp. freshly ground black pepper 5 basil leaves, torn 3 tbsp. olive oil, plus more for drizzling Microgreens, optional for garnish

Method 1.

2.

3.

4.

Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.

Pour into a large bowl and stir in the reserved chopped vegetables.

Chill for 3 - 4 hours or overnight, while infusing the tea into the soup.

Drizzle with olive oil and garnish with diced avocado and / or micro greens, and a sprinkle of the tea before serving.

13

Whole Grain Bean Salad with Fresh Herbs, Moroccan Mint Tea, Fennel and Turmeric Ingredients • • • • • • • • • •

2 tsp. Dilmah Moroccan Mint Tea 2 sprigs fresh mint, torn ¼ cup olive oil 3 tbsp. lemon juice (½ lemon) Small pinch red chilli flakes 1 small knob of fresh turmeric, grated 1 cloves garlic, grated pinch salt grated black pepper 1 can 375g each red kidney beans, rinsed and drained

• • • • • • • •

1 can 375g chickpeas, rinsed and drained 1 small red onion, diced 1 sprig mint 1 medium cucumber, peeled, seeded and cut into strips 1 small head of fennel, finely sliced 2 stalks celery, sliced in half or thirds lengthwise and chopped 1 mandarin segmented ¾ cup fresh parsley

Method 1.

2.

3.

In a small bowl, whisk together the Dilmah Moroccan Mint Tea, turmeric, olive oil, lemon juice, garlic, salt and pepper flakes until emulsified.

Add beans and all the other ingredients in the order above and mix well.

Serve immediately for the most flavour, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers should keep well, covered and refrigerated, for several days. If necessary, revive leftovers with a little sprinkle of salt or drizzle of lemon juice!

14

Witlof Waldorf with Lychee Tea Salt Ingredients

Method

• • • • • •

1.

2 large chicory heads 1 crisp dessert apple 40g walnut halves 50g grapes cut in half 1 tbsp. honey 2 tea bags Dilmah Lychee Flavoured Black Tea bags, opened

2.

3.

4.

Dressing Ingredients • • • • •

• • • •

Method 1.

50g Stilton (or other blue cheese) 100g Greek yogurt 2 tbsp. good quality (preferably organic) cider vinegar 1 tsp. honey 1 Dilmah Lychee Flavoured Black Tea bag

Lychee Tea Salt Ingredients

Clean and dry the chicory heads. Remove the very end of the core and cut each into quarters.

Place on a metal tray and add honey and sprinkle the tea on the chicory.

Using a blowtorch, slightly char the chicory.

Slice the apple into thin slices.

Place the yoghurt into a bowl and add the honey-tea and cider vinegar mix and set aside.

Method 1.

2 Dilmah Lychee Flavoured Black Tea bags, powdered 1 tsp. sea salt ½ tsp. garlic powder ½ tsp. onion powder

15

Mix together and set aside.

Tomek Malek Four Time World Champion Flair Bartender 16

Dilmah Melon Sour Ingredients •

• • •

70ml Dilmah Lemongrass & Spearmint cold brew (4 bags for 500 ml & leave 12h in the fridge) 80g (one wedge) Melon Cantaloupe 20ml fresh lime juice 15ml bee honey

Method 1.

Ginger & Mint Cooler Ingredients • • • •

70ml Dilmah Moroccan Mint Green Tea 30ml Ginger & Bee Honey syrup 20ml Fresh Lemon Splash of soda

Method 1.

Add all ingredients to the shaker and strain over fresh ice, top up with soda.

17

Muddle, shake and strain

Kiwi & Basil Smash Ingredients • • • • •

80ml of strong Dilmah Green Tea brew (cold) 20ml of lemon 20ml of bee honey Half of kiwi Handful of Basil

Method 1.

Shake all ingredients well. Fine strain to chilled coupe glass. Garnish with basil.

Rose and Tangerine Cooler Ingredients •

• • •

500ml of Tangerine, Rose and Grapefruit cold brew (4 bags for 500ml & leave for 12h in the fridge) 4 grapefruit slices Rosemary *Optionally agave syrup (if too much fructose replaces with organic bee honey)

Method 1.

18

Prepare cold brew. Pour it over grapefruit slices and ice. Garnish with Rosemary.

Optionally use bee honey or agave syrup.

Strawberry Almond Ingredients • • • •

60ml Dilmah Strawberry Tea 40ml Almond Milk 20ml Bee Honey 20ml Fresh Lemon Juice

Method 1.

19

Shake with ice, garnish with roasted almond flakes

Recipes from the Immunity Inspired by Tea Challenge 2021

The Immunity Inspired by Tea Challenge was hosted as an online competition for hospitality professionals. An unrivalled opportunity to showcase culinary skill and flair while revolutionising and pushing the boundaries of tea in gastronomy and mixology, with a focus on recipes that can help boost immunity. These are our tea inspired favourites from over 70 participants from all over the world!

20

Overall Winner

Erwan De Kerouara from Netherlands

Jasmine Infused Cashew Cheese Ingredients • • •

Cashew Nuts Aquafaba (liquid from canned chickpeas) Sea Moss Gel

Salad Ingredients • • •

Fresh Kale 4 - 5 Cloves of Garlic, chopped Blue Spirulina Vinaigrette (apple cider vinegar + coconut aminos + extra virgin olive oil + cayenne pepper + Blue

•

Avocado, sliced

• • • • • •

Nutritional Yeast Dilmah’s Green Tea with Jasmine Flowers Coconut Oil Sea Salt Garlic Powder Capsule of Acidophilus (probiotic)

• • • • • •

Spirulina) Juice of 1 Lemon 2 - 3 tbsp. Nutritional Yeast Pinch of Turmeric Black Pepper to taste Salt to taste Half a Red Pepper, de-seeded

Method 1.

2.

3.

4.

Add fresh kale, garlic, Blue Spirulina Vinaigrette, lemon juice, nutritional yeast, turmeric, salt and pepper into a large bowl.

Wash your hands and massage the kale. This allows you to assimilate all your ingredients together and make the kale a lot softer / smoother.

Serve into individual salad bowls and top with sliced avocado, red peppers and the teainfused cashew cheese.

To finish garnishing the salad, add some tuiles for crunch. Enjoy!

Garnish Ingredients • • •

Tuiles of Passion fruit Coconut Dilmah Earl Grey Tea

21

Method 1.

2.

Layer the remaining waste of the coconut Earl Grey and passion fruit cordial used for the tea wine on a baking sheet and dehydrate at 65°C for 12 hours.

Once cooled and firm, fashion into tuiles.

Non-Alcoholic Chardonnay Lime Solution Ingredients • • • • • • •

30g Lime Peel 50g White Sugar 450g Filtered Water 22g Citric Acid 11g Malic Acid 3g Tartaric Acid 1g Salt

Method 1.

2.

Make an Oleo Saccharum by combining the lime peel with sugar and leaving it overnight.

The following day, discard the lime peels and add the oily sugar to the rest of the ingredients and mix until everything is dissolved.

Tea Wine Ingredients • • • •

700ml White Grape Juice 15g Dilmah’s Sencha Green Extra Special 50g Desiccated Coconut 2 fresh Passion fruits

• • • •

1 tbsp. of Dilmah’s the Original Earl Grey 50g Honey 100g Filtered Water Prepared Lime Solution

Method 1.

2.

3.

4.

5.

6.

Infuse the white grape juice with Sencha by adding the tea into the juice and cold-brewing it overnight under refrigeration (min. 8 hours).

Next, in a small pan bring to boil desiccated coconut, passion fruit pulp, Earl Grey tea, filtered water and honey, cover and let infuse for 20 minutes.

Strain the liquid through a cheesecloth and that is your syrup. Set aside.

Now, strain the grape juice and Sencha mixture through a cheesecloth into a one litre pitcher.

Add 100ml of the coconut, passionfruit and Earl Grey syrup to it, followed by 90ml of prepared lime solution.

Stirs well and serve chilled.

22

1st Runner Up

Robin Gray from Australia

Kedgeree Re-Imagined with Hot Tea Smoked Salmon NOTE: May also be served cold as a salad with coarsely flaked fish forked through and garnished as above and / or served with a tomato, onion, cucumber and coriander salad, dressed with lime juice, salt, pepper and sumac (Kachumber Salad).

Lapsang Souchong-Smoked Salmon Ingredients •

4 portions of Sustainably Farmed Salmon, skin on and trimmed

• • •

½ cup Brown Sugar 3 heaped tbsp. Dilmah’s Lapsang Souchong Tea Leaves ½ cup Brown Basmati Rice

Method 1.

2.

Line a large baking tray with double sheets of aluminium foil.

Mix sugar, tea leaves and rice together and place in a flattened mound in the middle of the foil-lined tray.

3. Place a metal rack over the mixture in the baking tray and oil the rack.

4. Pat the salmon with a paper towel and place skin side up, on the rack.

5. Cover the entire baking tray with foil.

6. Place baking tray on heat source: barbeque or hotplate.

7. Allow the fish to smoke for 10 - 15 minutes from when the tray begins to smoke.

8. Check that the fish is cooked to your liking, do not overcook.

9. Heat a pan and oil lightly with ghee.

10. Place the smoked fish, skin side down, for 2 - 3 minutes to make the skin crispy.

23

Kedgeree Ingredients • • • • • • • • • • • • •

¼ cups Brown Lentils 1/3 cups Brown Basmati Rice 3 tbsp. Ghee 1 tsp. each Cumin Seeds, Fennel Seeds and Black Mustard Seeds 3 large Garlic Cloves, crushed and finely chopped ½ Red Onion or 1 large Shallot, finely chopped 5 Coriander Roots, finely chopped 1 sprig approx. 10 Curry Leaves 1 long Green Chilli 1 tbsp. (20g) Ginger, freshly grated 1 tbsp. (20g) Turmeric, freshly grated 1 tsp. ground Turmeric 1 level tsp. each Ground Coriander and Cumin

• • • • • • • • • • • •

1 level tbsp. Curry Powder A pinch of Fenugreek 1 tsp. Sea Salt 3 tsp. Dilmah’s Lapsang Souchong Tea Leaves, steeped in 2 cups of boiling water 1 cup Chicken, Vegetable or Fish Stock 150g each Broccoli and Cauliflower, grated Handful of fresh coriander, chopped 1 tbsp. each Ghee and Freshly Ground Black Pepper Julienned Red and Green Chillies, Spring Onion and Red Capsicum, for garnishing 4 Soft Boiled Eggs, halved 1 Lime, halved 4 portions Hot Tea Smoked Salmon

Method 1.

2.

Cover lentils with boiling water and soak overnight. Then, drain well.

Heat ghee in a heavy bottom pot and fry dry whole spices. Next, add garlic, chillies, coriander roots and onion, stirring till lightly browned.

3. Add dry spices and curry powder, stirring until fragrant.

4. Add the drained lentils and rice, stirring to coat with the spicy ghee. Toast lightly.

5. Add strained, brewed tea, stock, and salt; stir to mix any spices sticking to the base of the pan.

6. Bring to a gentle simmer and cover.

7. Cook, covered, for 35 - 40 minutes or until all the moisture is absorbed.

8. Take off heat, toss lightly with a fork and stir in grated raw cauliflower and broccoli and return the lid to lock in warmth.

9. Toss through chopped coriander and squeeze over the juice of half a lime.

10. Season to taste with salt and pepper.

11. Place the lid on the pan to keep Kedgeree warm whilst preparing the fish.

Plating and Garnish 1.

2.

3.

4.

5.

6.

Place a portion each of prepared Kedgeree on four plates.

Place the salmon portions on top of the Kedgeree.

Place halved soft-boiled egg on each dish.

Top the salmon with julienned chilies, red capsicum and spring onion.

Sprinkle with coarsely chopped coriander.

Garnish with lime quarters and serve.

24

Immunity Boosting Sun Tea Ingredients • • •

5 cups Filtered or Rainwater 4 Dilmah’s Rooibos with Cinnamon, Turmeric, Ginger & Nutmeg Tea Bags 2 Dilmah’s Premium Decaffeinated Ceylon Tea Bags

• • • • • •

1 Cinnamon Stick, broken in half 2 - 3cms Ginger Root, sliced thinly 2 - 3cms Fresh Turmeric Root, sliced thinly 1 tbsp. Tamarind Paste Honey 1 Lime or ½ Lemon, thinly sliced

Method 1.

2.

3.

4.

5.

6.

7.

8.

9.

Cut strings and tags off tea bags and place in a five-cup serving jug.

Cover with 5 cups of water.

Add in ginger and turmeric slices, half the lemon or lime slices and the cinnamon stick.

Place the jug in the sun for 5 - 6 hours.

Strain tea into a container.

Place the strained ginger, turmeric and cinnamon in a saucepan with one cup of tea. Heat and let simmer.

Add tamarind paste and honey and stir until well dissolved Strain back into the reserved tea, in the serving jug, and chill under refrigeration.

Serve with plenty of ice cubes and the remaining sliced lime or lemon.

25

2nd Runner Up

Dominika Dytko from Poland

Green Tea Spring Dumplings with Vegetable Salad & Kefir Green Tea Sauce Ingredients The Dough • •

300g Wheat Flour 250g Dilmah’s Exceptional Green Tea, brewed hot

•

¼ tsp. Salt

• • • •

½ Onion 1 tsp. Butter Fresh Nutmeg Salt and Pepper to taste

• • • •

Dill Green Onions 3 tbsp. Yoghurt Salt and Pepper to taste

• • • •

1 tea bag Dilmah’s Exceptional Green Tea 1 slice Rye Bread Dill Salt and Pepper to taste

•

Salt to taste

The Filling • • •

250g Fresh Spinach 150g Fresh Chard 100g Boiled Potatoes

Salad • • • •

150g Boiled Potatoes, diced 100g Cucumber, diced 100g Fermented Cucumber, diced 80g Radishes, diced

Green Tea Sauce • •

100g Kefir 50g Dilmah’s Exceptional Green Tea, brewed and chilled

Buckwheat Popcorn • •

50g Buckwheat Rapeseed Oil

26

Method 1.

2.

3.

4.

5.

6.

Prepare the dough by whisking together flour, salt and hot tea. Combine and knead for 15 minutes until you get smooth dough. Rest for 30 minutes.

For the filling, fry the onions in butter and set aside. Fry spinach and chopped chard separately, and add potatoes, onion and spices. Season with salt and take off heat.

Leave to cool down.

Now, make the dumplings the best you can. The folds need not be perfect. So don’t give up if they don’t look perfect the first few times. Boil the dumplings in hot water (add them when the water is boiling) for 5 minutes (pay attention, you don’t want them to fall apart).

Prepare the salad by adding everything into a large bowl and mixing them together. It should be really fresh in terms of flavour; don’t overpower it with too much seasoning.

Next, make the green tea sauce in a blender by mixing together kefir, tea, bread and tea leaves. Add salt and pepper to season.

Finally, the buckwheat popcorn: heat the oil in a big dish for up to 180°C. Add buckwheat and salt, wait for them to pop and spread it out on a paper towel to remove excess oil.

Iced Green Tea with Immune Booster Syrup Ingredients • • • • • • • • •

200ml Dilmah’s Exceptional Green Tea 100g Water 100g Sugar 40g Fresh Ginger 80g Sea-Buckthorn Juice 20ml Lemon Juice Citrus Fruits Mint Bee Pollen to garnish

Method 1.

2.

3.

4.

5.

Add sugar, sliced ginger and water into a pot and simmer until a syrup is formed.

Let cool and refrigerate. When it’s chilled, add sea-buckthorn juice and combine.

Brew the tea and let that cool down too.

Add ice into a glass, pour 200ml of the brewed green tea, 40ml of the prepared syrup and lemon juice.

Add sliced fruits and mint (before adding clap it between your hands - it releases more aroma), sprinkle with bee pollen, and serve chilled.

27

Outstanding Recipes

28

Tomasz Zródłowski from Poland

Mood Bar Lemongrass & Spearmint Dilmah Tea Syrup Ingredients • •

11.5g Dilmah’s Lemongrass and Spearmint Tea 500g Water

• •

100g Sugar 100g Honey

Method 1.

2.

3.

In a pot, bring the water to a boil and, right after reaching boiling point, take it out of the heat source.

Add the tea into the pot, cover and brew it for seven minutes.

Then, strain the tea and dissolve 100g of sugar and 100g of Honey in the strained tea.

Oatmeal Bar Ingredients • • • •

30 - 40g Oatmeal Flakes 40g Protein Powder, Vanilla 150g Cashews, Roasted and Unsalted 180g mix of Dates, Dried Cranberry, Raisins (or any combination of dried fruits you’d like)

• • •

80g Peanut Butter 15 - 20g Lemongrass & Spearmint Dilmah Tea Syrup A pinch of Salt

Method 1.

2.

3.

4.

5.

6.

7.

Prepare a blitzer (it must be clean and dry) and a cake mould (20 x 20cm), and cover it with food wrap.

Then, blitz oat flakes until they reach your favourite texture.

Using a spatula, scoop the oat flour onto the bottom of the bowl.

Next, add the prepared Lemongrass & Spearmint Dilmah Tea Syrup and the rest of the ingredients. Blitz for approx. 30 seconds.

Using a spatula, scrape the ingredients to the bottom of the bowl and blitz for another 10 seconds Place the ingredients in the previously prepared cake mould, smooth the surface with a spatula and leave it in the refrigerator for a minimum of 3 hours.

Once cooled completely, cut into bars (approx. 10cm long), and set aside in the refrigerator until served.

29

The Booster Mocktail The Lemongrass & Spearmint Dilmah Tea Cordial Ingredients • • • • • •

11.5g Dilmah’s Lemongrass and Spearmint Tea 500g Water 100g Sugar 100g Honey 3g Citric Acid 1g Ascorbic Acid

Method 1.

2.

3.

4.

In a pot, bring the water to a boil and, right after reaching boiling point, take it out of the heat source.

Add the tea into the pot, cover and brew it for 7 minutes.

Then, strain the tea and dissolve 100g of sugar and 100g of Honey in the strained tea.

Finally add the citric acid and the ascorbic acid, and combine.

The Lemongrass & Spearmint Dilmah Tea Edible Cloud Ingredients and Method •

Take the Lemongrass and Spearmint Dilmah Tea Cordial and weigh the volume. Then add 1% of Sucro Powder and blend well. Blend it a little every time you need the edible cloud.

The Honey Water Ingredients & Method •

Take 100g of Honey and 200g of water. Mix it together.

Assembling and Serving Ingredients • • •

100ml Lemongrass & Spearmint Dilmah’s Tea Cordial 30ml Honey Water Edible Cloud

Method 1.

2.

3.

Combine the tea cordial and honey water together to complete the mocktail.

Add the edible cloud into your preferred glass, and store your mocktail in a teapot.

Once the cloud is in the glass, the cocktail can be poured through the cloud, creating the wow factor as the cloud will continue to grow while the mocktail remains below.

30

Robert Piasecki from Poland

Tea Foam with Buttermilk, Mint Ice Cream & Pismaniye Tea Foam Ingredients • • • • • •

400g Cream (30%) 1l Buttermilk 80g Icing Sugar 30g Proespuma, cold 16g Dilmah’s Apple Cinnamon and Vanilla Tea 5g Fresh Mint Leaves

Method 1.

2.

3.

4.

Heat the tea with the cream until it releases aroma and, then, add the mint leaves.

Take off heat, set aside for 10 minutes and strain.

Next, combine the prepared tea and cream mixture with buttermilk, icing sugar and cold proespuma.

Finally, pour the entire mixture into a siphon and fill it with three CO2 cartridges.

Tea Infused Gel Ingredients • • •

1l Water 10g Dilmah’s Mint Tea 30g Sugar

• •

31

3cl fresh Lime Juice 15g Agar Agar

Method 1.

2.

3.

4.

Brew the tea in water and add sugar and lime juice.

Strain, and cook with agar for approx. two minutes, stirring continuously.

Pour the thickened liquid into a baking tray and let cool.

Next, blend the jelly at full speed in order to achieve a homogeneous consistency.

Tea Ice Cream Ingredients • • •

400g Condensed Milk 400g Cream (30%) 16g Dilmah’s Mint Tea

Method 1.

2.

3.

Heat the tea with the cream until it releases aroma. Take off heat, strain and set aside to cool.

Add the chilled mixture into a blender and blend until a thick mixture is formed.

Pout into a freeze-proof container and freeze.

Assembling and Garnishing Ingredients • • • •

Tea Ice Cream Tea Foam Pismaniye Pistachios

• • •

Mint Leaves Tea-infused Gel Lime Powder

Method 1.

2.

3.

Plate the dish by placing the ice cream in circular moulds and filling them with the tea foam.

Next, remove the rings and garnish using the pismaniye, pistachios, mint leaves and teainfused gel.

Sprinkle with lime powder and serve.

32

Resistance Tree Sea Buckthorn Syrup Ingredients • •

500ml Sea Buckthorn Juice 500g Acacia Honey

Method 1.

Combine both ingredients and sous-vide for 1.5 hours at 60°C.

Cardamon & Lime Foam Method Pour into the 0.5l siphon: • 80ml of Fresh Lime Juice • 45ml of Cardamom Syrup* • 125ml of Egg White • 30ml of Dilmah Moringa Chili, Cocoa & Cardamom Tea The siphon is filled with one CO2 cartridge. *Cardamon Syrup add 10g of crushed cardamom seeds and 700ml of water to 1kg of sugar. Heat it up until all sugar is dissolved.

The Resistance Tree Mocktail Ingredients • • • • •

4cl Dilmah’s Ginger & Honey Tea 2cl Sea Buckthorn Syrup 2cl fresh Lime Juice 2 sprigs Rosemary Cardamom & Lime Foam Chocolate Sprigs and Lime Powder for garnishing

Method 1.

2.

3.

Pour all ingredients (except Cardamom & Lime Foam) into a shaker and shake thoroughly until combined.

Strain into a chilled glass and garnish with Cardamom & Lime Foam using a siphon.

Top with chocolate sprigs and a sprinkling of lime powder.

33

Deepak Gurung from Nepal

Tea Infused Yomari Ingredients • • • • • • • •

1 tea bag Dilmah’s Earl Grey Tea 200g Rice Flour 30g Wheat Flour 200g Chaku (Molasses) 4.5 cups Roasted Sesame seeds (ground) 5.5 cups Roasted Dry Fruits Vegetable Oil, as needed 1.5 cups of Lukewarm Water

Method 1.

First, brew the Earl Grey tea in a cup of hot water and break the molasses into small pieces, so that it can be evenly cooked.

2. Place the molasses in a saucepan and pour in the brewed, hot Earl Grey tea.

3. Heat the pan until the molasses completely melts in the tea.

4. Add the crushed sesame seed, dry fruits and a tablespoon of rice flour into the tea and molasses mixture.

5. Cook on low heat while stirring continuously until the paste becomes gooey (honey-like consistency).

6. To make the Yomari, combine rice flour and wheat flour, and add around 1 ½ cups of lukewarm water.

7. Mix well together and make a dough.

8. Next, run some oil on your hands, take a small portion of dough and make it into the shape of a classic Yomari and create a cavity for the filling with your index finger.

9. Fill the Yomari with the prepared filling.

10. Steam the Yomari in a steamer for around 10 - 15 minutes.

34

Minty Turmeric Tea Ingredients • • • • • • •

1 bag Dilmah’s Moroccan Mint Tea A few Ginger Slices A few Mint Leaves 15ml Lemon Juice Honey, to taste ½ tsp. Turmeric 2 cups Water

Method 1.

2.

First, brew your tea in a cup of hot water and into a pot with all other ingredients (except the honey) and boil for 5 - 7 minutes.

Take off heat and serve warm with honey for sweetness or refrigerate after mixing in the honey and serve chilled.

35

Ester Monett S. Diaz from the Philippines

Fresh Resplendent Salad Salad Dressing Ingredients • • • • • •

125ml Plain Yogurt 1 tbsp. Shelled Sunflower Seeds ½ tsp. Pineapple Honey Vinegar 2 tbsp. Honey Salt and White Pepper to taste 1 TVCO of Oil

Other Ingredients •

• •

• • • •

200g Broccoli Florets, blanched in ¾ cups of water with a dash of Kikkoman Soy Sauce Dash of Kikkoman Soy Sauce 1 loose leaf tea bag of Dilmah’s Ceylon Original Breakfast Tea brewed in Thai Fish Sauce ( for 3 mins) 100 g Spinach Leaves (set aside young sprigs for garnishing) 1 tbsp. Shelled Sunflower Seeds 250g Ripe Papaya, peeled and sliced thinly 2 tbsp. Chicken Pastil with Palapa, bottled

• • • • • • • • •

36

50g White Onion, cut in half and minced (set aside 3 onion rings for garnishing) 60g Red Bell Pepper, julienned 30g Red Bell Pepper, minced 60g Tomatoes, julienned 1 tsp. Salt with Loose Tea Leaves, placed in a salt mill ¼ tsp. Turmeric Powder ½ tsp. Fried Garlic Bits VCO 8 Honey, for garnishing Garlic Breadstick, to be served at the side of the salad plate (optional)

Method and Plating 1.

2.

3.

4.

5.

6.

7.

8.

9.

Mix all ingredients for the salad dressing in a blender and set aside.

To plate, begin by creating half-moon slices of thinly sliced papaya on your serving dish.

Combine the remaining ingredients in a salad bowl and season with salt and pepper.

Place three young spinach sprigs in between the papaya slices.

Mound a cup of mixed greens on the side of the half-moon papaya.

Place two onion rings on top, spoon out the chicken pastil on top, add a sprig of young spinach again.

Sprinkle minced red bell pepper, white onion and sunflower seeds.

Drizzle a spoon of VCO 8 honey over the greens Serve the yogurt dressing in a ramekin on the side.

Icy Thoggle Note: A liquid concoction made with T-ea, H-oney, O-range juice, G-rape juice, G-inger ale and LE-mon juice.

Ingredients • • • • • • • • •

2 trays Ice Cubes 4 bags Dilmah’s Silver Jubilee Gourmet Ceylon Original Breakfast Tea 1 litre Boiling Water 2 tbsp. Sugar or Honey 2 tbsp. fresh Lemon Juice 11.2 cups Dark Grape Juice 11.2 cups Fresh Orange Juice 11.2 cups Ginger Ale Lemon Slices to serve

Method 1.

2.

3.

4.

5.

Place the tea bags in a heatproof bowl with the boiling water and leave for 3 minutes.

Remove the tea bags and stir in the sugar or honey. Let cool. Stir in the fruit juices.

Pour a portion of the liquid into ice cube trays and freeze.

Refrigerate the other half until well chilled and then add the ginger ale.

Serve over tea-juice ice cubes with a slice of lemon.

37

Lindsey Swain from Thailand

Banana Flower Salad with Green Tea with Jasmine Ingredients • • • • • • • • • • • • • •

1 Banana Flower Heart, sliced finely 1 Shallot, sliced finely 1 tsp. Jaggery Juice of 1 lime 2 tbsp. Fish Sauce Small bunch of Coriander Leaves, chopped roughly 2 Chillies, sliced finely Handful of Bean sprouts Small handful of Sea Grapes/Sea Caviar 100g Prawns, peeled and cooked 1 tsp. Chilli Paste 250ml Coconut Milk 4 Kaffir Lime Leaves, sliced finely 2 bags Dilmah’s Green Tea with Jasmine

Method 1.

2.

3.

4.

5.

6.

Heat coconut milk with 1 tea bag of Dilmah Green Tea, and allow it to infuse and cool completely.

Wash the sea grapes and leave them to sit in a cup of chilled Dilmah green tea to infuse and plump up (set some aside for garnishing).

Prepare the finely sliced banana flower heart by leaving it in some water with lemon juice to avoid discoloration. Set aside the outer leaves for serving.

Add the fish sauce and jaggery into a large bowl, and mix well until the jaggery dissolves completely.

Next, add the coconut milk and chilli paste to the fish sauce mix, followed by the sliced shallots, prepared banana flower, coriander leaves, chillies, beansprouts, prawns and two of the finely sliced kaffir lime leaves.

Mix it all together and spoon the mixture into the outer banana leaves. Top with the remaining chopped kaffir lime leaves and the sea grapes.

38

Green Tea with Jasmine Milkshake Ingredients • • • • • • • • • • • •

300ml Milk 150ml Coconut Milk 3 tbsp. thick Natural Yogurt 1 tbsp. Honey Dilmah’s Green Tea with Jasmine, for the milk tea 1 tsp. Agar Agar 350ml Dilmah’s Green Tea with Jasmine, brewed and chilled Handful of Ice 100g Thai Grass Jelly 100g Aloe Vera Jelly A scoop of Vanilla Ice Cream 1 tbsp. Chia Seeds soaked in Dilmah’s Green Tea with Jasmine

Method 1.

2.

3.

4.

5.

Make a tea-infused jelly by adding 350ml of chilled green tea to a saucepan and the Agar Agar. Stir to dissolve, bring up to a boil, take off heat and refrigerate to set.

In another pan, simmer the milk with coconut milk and green tea; and once infused, add the honey and refrigerate.

In a blender, blend the cold milk tea mixture with ice and yogurt.

Assemble the drink by layering the bottom of a glass with chia seeds (soaked in tea) and the three jellies (reserving some for garnishing) and pour in the green tea-infused milk.

Top with a scoop of vanilla ice cream and the reserved jellies. Serve chilled.

39

Shortlisted Entries

40

Dhayanie Williams from Australia

Tea-Infused Grilled Prawns with Chili Mayonnaise Ingredients • • • • • • • • • • • •

500g Raw Prawns 2 tea bags Dilmah’s Rooibos, Moringa, Chilli, Cocoa & Cardamom Tea 1 tsp. Chilli Flakes 2 tbsp. Olive oil 2 tsp. Grated Garlic 2 tsp. Grated Ginger ¼ tsp. Turmeric Salt and Pepper to taste ½ cup Mayonnaise 3 tsp. Sriracha Sauce 1 tsp. Lime Juice 1 tea bag Dilmah’s Moringa, Chilli, Cocoa & Cardamom Tea

Method 1.

2.

3.

4.

5.

6.

Clean and de-vein the prawns, leave the tail intact for presentation purposes.

Mix all the ingredients together and apply on the prawns and leave it to marinate for half an hour.

For the chilli mayonnaise, mix all ingredients together and leave aside until required. Season it with salt and pepper, if required.

Heat up the BBQ or griddle pan to a high heat, apply some oil to the grilling plate or to the griddle pan and place the prawns on it. Cook for 3 - 4 minutes on either side.

If they are larger prawns, you may require a bit more time.

Serve warm with the prepared chilli mayonnaise.

41

Peachy Green Tea Mocktail Ingredients • • • • • •

3 Peaches, sliced 1 Orange, peeled and cut into large slices 3 sprigs Mint 2 - 5 tsp. Organic Cane Sugar or Honey 5 bags Dilmah’s Green Tea 1 litre Water

Method 1.

2.

3.

4.

Add the sliced peaches to a glass jug and stir with a wooden spoon.

Then, add the slices of orange, mint, sweetener of choice, tea bags, water and mix until well combined.

Cover and place in the refrigerator for 6 - 12 hours.

Remove the tea bags and serve over ice.

42

Marion Rocio Garin Obligado from Chile Tea & Cashew Pie The Syrup Ingredients • • •

1 tea bag of Dilmah’s Apple, Cinnamon & Vanilla Tea 1 cup filtered Water 1 cup Sugar

The Filling Ingredients • • • • •

The Dough Ingredients • • • •

100g Dates, soaked in hot water for 10 minutes 1 cup Almond Flour 1 cup Shredded Coconut 2 teaspoon Coconut Oil (10 grams)

43

250g Cashews (pour hot water over them and let them soak for 2 hours) 2 tbsp. or 30g Coconut Oil Juice of 1 Lemon 1 tea bag of Dilmah’s Apple, Cinnamon & Vanilla Tea Slices of Apple, for garnishing

Method 1.

2.

3.

4.

5.

6.

Prepare the syrup by heating the water to a simmer inside a cooking pot. Add the tea bag and let it infuse for 5 minutes. Add the sugar and stir well until it dissolves. Let it simmer for about 10 minutes, until the liquid reduces to half its volume. Remove the tea bag and transfer the syrup to a bowl and let cool.

Prepare the dough using a food processor. Blend the soaked dates with the almond flour, shredded coconut and coconut oil. Once you’ve got a dough, extend it over a pie mould. This will be the base of the pie. Freeze for about an hour.

Also prepare the filling using the food processor by blending the cashews, coconut oil, 100ml of the prepared syrup and lemon juice until smooth.

Pour the cashew mixture inside the pie mould, giving it the texture of pie filling. Place it in the freezer again for at least 3 hours.

Take the pie out of the freezer and open the remaining tea bag. Sprinkle the contents of the tea bag over the pie for crispness.

Decorate with the sliced apples (you can squeeze some lemon juice over them before, to avoid oxidation).

Apple & Coconut Latte Ingredients • • • • •

1 tea bag of Dilmah’s Apple, Cinnamon & Vanilla Tea 150ml Filtered Water 150ml Coconut Milk 1 - 2 tsp. Condensed Milk Ground Cinnamon for garnishing

Method 1.

2.

3.

4.

5.

Boil filtered water and pour it into a jar.

Infuse the tea bag in it for 6 minutes.

In a cooking pot, heat the coconut milk and condensed milk on a low flame until barely hot. Do not let it boil.

Remove the mixture from the heat and use an electric-foamer or French press to make foam.

Place the foamed milk inside a separate jar and gently add the tea to the milk.

Sprinkle with ground cinnamon and serve.

44

Joao Balzani from Mauritius

Asparagus Served with Tea-Infused Baobab Foam The Foam Ingredients • • • • •

Dilmah’s Handmade Green Tea Baobab Syrup Lemon Juice Fresh Cream Moringa Powder

The Smoked Asparagus Ingredients • • • • •

Asparagus Chia Seeds Himalayan Salt and Pepper Corns Oak Chips Olive Oil

Method 1.

2.

3.

4.

5.

6.

7.

8.

9.

To make the tea-infused foam, pour all the required ingredients into a siphon and close.

Place the gas capsule and chill the siphon for approx. 2 hours.

Meanwhile, prepare the grill and light up the charcoal.

After cleaning the asparagus and cutting their ends, mix the asparagus with salt, pepper and chia seeds, and grill for about a minute. Remember to grill the asparagus while rotating them often so as not to burn them too much.

Leave to rest on kitchen paper while you prepare the smoke chamber.

Light the oak chips and cover the plate with a bell.

Place the asparagus under the bell and leave it to infuse.

Drizzle the asparagus with olive oil and spray three buttons of the prepared baobab syrup on the serving plate, using a foamer.

Sprinkle Moringa powder over the foam buttons and serve.

45

Island Elixir Ingredients • • •

Dilmah’s Green Tea Noni Syrup Ginger Bug (culture of wild yeast and bacteria)

• • • •

Lemon juice - pH level 4 Cold-brewed Tea Orange Zest Dehydrated Orange Wheel for garnishing

Method 1.

2.

Mix all ingredients together and leave to ferment for 24 hours.

After 24 hours, chill under refrigeration and serve fresh from the brewing bottle into a highball glass filled garnish with a dehydrated orange wheel.

46

Fatima Baig from Pakistan

Spiced Chai Tarts The Tart Shells Ingredients • • • • • • • • • • • • • • •

8 tbsp. Dilmah’s Lemon Flavoured Ceylon Black Tea 1 ¼ cup Butter 1/3 tsp. Fennel 1/3 tsp. Cinnamon ¼ tsp. Cardamom 1/8 tsp. Nutmeg 1/8 tsp. Clove 2 ¾ cups All-purpose Flour ½ cup Confectioners’ Sugar ¼ tsp. Salt 2 - 3 drops Lemon Oil 1 tsp. ( freshly grated) Ginger ¼ tsp. ( fresh) Lemon Zest 1 large Egg ½ cup White Chocolate

Method 1.

2.

3.

4.

5.

6.

7.

8.

In a small saucepan, melt ¼ cup of butter and add the tea. Cook on low heat for 5 minutes, remove from heat and steep for 5 minutes.

Pour the mixture through a muslin cloth, squeeze the tea leaves to extract flavour and colour, and discard.

Dry roast the fennel, cinnamon, cardamom, nutmeg and cloves. Cool and make a fine powder in a spice grinder.

Pass the spice mixture and flour through a sieve and set aside.

Add the remaining butter at room temperature into a stand mixer and beat until light and fluffy.

Add salt, lemon oil, ginger and lemon zest. Pulse till mixed well.

Sift the sugar and add to the butter mixture. Beat till creamy.

Add in the egg and beat well. Scrape the sides down to ensure that the mixture is homogeneous.

47

9. Add the flour and mix until combined.

10. Gather the dough, flour a surface and form 2 discs. Wrap them in cling film and chill till firm.

11. Remove the dough from the chiller and roll on a lightly floured surface. Line the tart pans with it and neatly trim the top edges.

12. Freeze the dough in the tart pans till hard.

13. Preheat the oven to 230°C. Dock the tart shell, fill with pie weights and blind bake till the crust is golden.

14. Cool at room temperature before brushing the white chocolate inside. This will prevent the crust from being soggy and helps increase the shelf life.

15. Fill in the custard right before service.

The Custard Filling Ingredients • • • • • • • • • •

2 tsp. Dilmah’s Lemon Flavoured Ceylon Black Tea 2 cups Milk 1 ½ cups Water, chilled 2g Fennel 2g Cinnamon 1g Cardamom 0.5g Allspice 0.5g Nutmeg 0.5g Clove 1 pinch Black Pepper

• • • • • • • • • • •

3g ( freshly grated) Ginger 1 pinch ( fresh) Lemon Zest 1 1/8 cup Sugar ½ tbsp. Vanilla bean paste ½ cup Corn-starch ¾ cup Sugar 1 pinch Salt 4 Egg Yolks 1 Egg 1 ½ cup Butter, cut into small cubes 4 tbsp. Cream

Method 1.

2.

3.

4.

5.

6.

7.

8.

9.

Dry roast fennel, cinnamon, cardamom, allspice, nutmeg, clove and black pepper. Let cool and set aside. Add the spice mix and ginger to cool water and cook in a lidded saucepan until reduced by half.

Add milk and warm over medium heat. Once the mixture steams, add lemon zest and Dilmah tea, cover and steep for 5 minutes. Strain and add the sugar and keep the tea warm.

In a separate bowl, beat the yolks and a full egg. Add the second part of sugar, salt, vanilla bean paste and corn-starch, beat well till combined.

Put the tea concoction back on the stove and gradually whisk in some of the tea mixture into the yolks. Be careful to avoid curdling. Once combined, add the yolk mix back into the tea and cook over low heat till it thickens.

Strain through a fine mesh (to remove any lumps) and transfer to a heat proof bowl.

Add butter on top of it till a thin film of butter covers the custard. Allow to cool at room temperature.

Once cooled, beat well and add cream till the mixture is smooth.

Cover with a cling on top to avoid forming the skin and store in the refrigerator till the tart shells are ready.

Pipe the custard in the cooled tart shells.

48

The Topping Ingredients • •

Strawberries, as required Mint Leaves, as required

Method 1.

2.

Slice the strawberries and arrange on top of the custard.

Add mint leaves to finalise the look.

The Glaze Ingredients • • •

1 tea bag Dilmah’s Lemon Flavoured Ceylon Black Tea ¼ cup Water ½ cup Strawberries, hulled and cleaned

• • •

¼ cup Jaggery ½ tbsp. Lemon juice ¼ tsp. Xanthan Gum

Method 1.

2.

3.

4.

5.

6.

Place a tea bag of Dilmah’s lemon tea in a mason jar and add water. Shake well and keep it in the sun for a couple of hours. Drain, to use the sun tea.

Add the sun tea, strawberries, jaggery and lemon juice to a saucepan and simmer on low heat till all the strawberries have softened.

Transfer to a blender and blend till smooth.

Strain and discard all the solids.

Add xanthan gum and blend again till a smooth coulis is ready.

Drizzle on top of the strawberries and on the serving plate.

Immunity Masala - Chai Ingredients • • • • • •

4 tea bags Dilmah’s Lemon Flavoured Ceylon Black Tea 2 cups Milk 4 cups Cold Water 2 tsp. Cinnamon 1 tsp. Fennel 1 tsp. Cardamom

• • • • • • • •

49

½ tsp. Star anise ¼ tsp. Allspice ¼ tsp. Nutmeg ¼ tsp. Clove 1/8 tsp. Black pepper 3 tsp. Ginger, grated 6 tsp. Jaggery 4 - 8 strands Saffron

Method 1.

2.

3.

4.

5.

6.

7.

8.

Dry roast cinnamon, cardamom, fennel, star anise, allspice, clove and black pepper.

Cool and set aside.

In a lidded saucepan, add the spice mix and freshly grated ginger to cool water.

Cover and cook on medium heat till reduced to half. Keep covered while cooking to ensure that all the essential oils in the spices do not evaporate.

Add milk and jaggery to the spiced water and cook over medium heat, do not let it boil.

Once the mixture steams, add Dilmah tea, cover and steep for 5 minutes.

Strain and pour the tea into cups.

Add a strand or two of saffron to each cup and serve right away.

50

Karol from Poland

Gajar Ka Carrot Note: Dilmah’s Teas hydrates the body, helps reduce the risk of heart disease, protects from cancer and improves cognitive processes.

Ingredients • • • • • •

200g Carrots 30g Brown Sugar 5ml Dark Rum 3g Cardamom 10g Butter 100g Dilmah’s Lemon Tea Sorbet

Method 1.

2.

Perfect pairing for that cocktail would be a Ticon shrimp with tomato salsa. Ticon shrimp is not only tasty but also is a great addition to a balanced, healthy diet. Paired with a cold brew tea can bring us a crispy, refreshing taste on a palette. Tomato salsa will also add a little bit of spiciness.

If you prefer something sweeter, an ideal pairing for you could be a “carrot soil”. Carrot soil is made from caramelised carrot with the use of brown sugar. To make it more complex we add a pinch of cardamom, chopped green pistachios and a scoop of lemon sorbet. Dilmah’s tea after a long period of cold brewing can bring us delicate, lemon-like notes with a subtle sweet aftertaste. It pairs well with aromatic cardamom, Bergamot oils and acidic notes of sorbet.

My idea of this pairing was to show that you can drink and eat healthy, still having a lot of fun Healthy diet can be tasty, and tasty food can be very healthy.

51

Olivia Grey’s Ingredients

Method

• • • • •

1.

1 pack of Dilmah’s Earl Grey Tea 10g Almonds 10g Strawberries 10g Mango 10g Ginger

2.

3.

52

The Earl Grey Tea is cold brewed for 12 hours to lower its caffeine content.

Afterwards, add all ingredients including the almonds, strawberries, mango and ginger.

Serve chilled.

Natthinee Sirapongkulpoj from Thailand

Strawberry Blooming Tea Agar The Tea Layer Ingredients • •

380ml Dilmah’s Strawberry Tea, brewed strong 2 tsp. Agar Powder

The Milk Layer Ingredients • • •

340ml Strawberry milk 2 tsp. Agar Powder Fresh Strawberries for garnishing

Method 1.

2.

3.

4.

5.

6.

Combine all the ingredients for the milk layer in a saucepan and boil until the agar is completely dissolved.

At the same time, place the strawberry tea and agar powder in a separate pan, and stir well.

Bring both pans to a boil, turn down the heat and let simmer for 5 minutes. Take off heat and let cool completely.

Before the jellies set, gently pour alternatively into the same flower-shaped mould in layers until the mould is full.

Leave it to set completely (approx. 15 minutes) and then remove the jelly from the mould.

Garnish the dish with fresh strawberries and serve chilled.

53

Blackcurrant Sapphire Milky Tea Ingredients • • • • • •

60ml Dilmah’s Blackcurrant Tea, brewed strong 40ml Almond Milk 20ml Bee Honey 30ml Butterfly Pea Flowers Rosemary for garnishing Ice Cubes

Method 1.

2.

3.

4.

To make butterfly pea juice, add butterfly pea flowers into boiling water, lower heat and boil for 10 minutes.

Turn off the heat, let cool completely and refrigerate.

Combine together almond milk, bee honey and strong brew blackcurrant tea, and stir.

Pour the milky tea over ice, in a glass, top with butterfly pea juice, garnish with

54

Kurkó György from Hungary

Raspberry Tea Cake Note: Dilmah’s Lychee Black Tea is an energy booster and rich in antioxidants and Dilmah’s Jasmine Green Tea is rich in flavonoids, serves as a refresher, lowers blood pressure and is said to prevent cancer.

Lychee Jelly Ingredients • • • • • • • •

1 tea bag Dilmah’s Lychee Black Tea 50 ml Hot Water 5 - 6 Lychees 2 tbsp. Honey 1 tbsp. Lemon Juice 1 tsp. Brown Sugar 4 - 5g Gelatin Water, as needed for Gelatin

Method 1.

2.

3.

4.

5.

6.

7.

8.

Brew the tea in hot water and let stand for 5 minutes.

Blend the lychee and strain the pulp.

Combine honey, lemon juice, sugar and the lychee puree together and bring to a boil in a pan.

Filter through a fine sieve and set aside.

Mix the gelatin in water and let stand for 1 - 2 minutes.

Blend together the tea and lychee mix and warm until hot to the touch.

Add the prepared gelatin and mix well together.

Fill a silicone mould with the lychee jelly and leave under refrigeration to set completely.

Butter Cake with Crunchy Layer Ingredients • •

1 Egg Yolk 50g Icing Sugar

• • • •

55

75g Almond Flour 50g Butter, softened White Chocolate, melted Freeze-dried Raspberries

Method 1.

2.

3.

4.

5.

6.

7.

Beat the egg yolk and icing sugar together.

Gently fold in the almond flour.

Whisk in the softened butter and pour into a prepared cake pan.

Bake for 7 - 10 minutes at 180 - 200°C Remove from the oven and pan, and let cool slightly.

Combine white chocolate and freeze-dried raspberries together and spread around the cake.

Let cool completely.

Raspberry Mousse Ingredients • • • •

8g Gelatin Water, as needed for Gelatin 250g Raspberries 1 Egg White

• • •

40g Icing Sugar 125g Cold Whipping Cream 3 - 4 tbsp. Icing Sugar

Method 1.

2.

3.

4.

5.

6.

7.

Mix gelatin and water together. Let stand for 1 - 2 minutes.

Blend raspberries and warm until hot to the touch.

Add the gelatin to the raspberries and mix well.

Beat the egg white and icing sugar together and heat over steam (up to 60 - 70°C) while whisking.

Gently fold the egg white mixture into the raspberry mixture.

Beat together cold whipping cream and icing sugar.

Next, fold the whipped cream into the raspberry egg-white mixture.

Assembling 1.

2.

3.

4.

Fill half a silicone mould with the prepared raspberry mousse.

Add a layer of lychee jelly followed once again by the raspberry mousse.

Do this until the silicone mould is full.

Top with the butter cake with a crunchy layer and refrigerate to set overnight.

Mirror Glaze Ingredients • • • • •

12g Gelatin Water, as needed for Gelatin 1 tea bag Dilmah’s Jasmine Green Tea 75ml Boiling Water 150g Sugar

• • • • •

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150g Glucose Syrup 1 tsp. Raspberry Powder 150g White Chocolate Gelatin Condensed Milk

Method 1.

2.

3.

4.

5.

Mix the gelatin in water and let stand for 1 - 2 minutes.

Brew the tea in hot water and let stand for 5 minutes.

Heat sugar, glucose syrup, the brewed tea and raspberry powder together and mix well.

Dissolve white chocolate with gelatin and condensed milk.

Run it through a sieve and let it rest overnight (or a minimum of 3 - 4 hours).

Garnishing and Serving 6.

7.

8.

9.

10.

11.

12.

Melt chocolate and apply a ribbon on foil.

Shape with a fork and curve it to your desired shape. Let cool.

Place the frozen raspberry cake on a stand. Set aside.

Heat the Mirror Glaze to 35°C and glaze the cake with it.

Let rest and once the Mirror Glaze has cooled, place on a serving platter.

Garnish the base with almond flour and place the chocolate ribbon on top.

Place some dried raspberries on top of the chocolate ribbon and defrost the cake under refrigeration (4 - 6 hours).

Virgin Strawberry Tea Mojito Note: Dilmah’s Strawberry Black Tea is rich in lots of antioxidants, which is a great source of energy, promotes hair health and is an immune system booster.

Strawberry Sorbet Ingredients • • • •

Juice of half a Lime 15 Small Mint Leaves 1.5dl Tea Concentrate (1dl filtered tea + 1.5dl water + 1 tsp. Erythrit + 1 tsp. honey) 10 Strawberries

Method 1.

2.

Blend the tea concentrate, strawberries, mint leaves and lime juice together and freeze for 10 minutes.

Next, add it into an ice ball maker and freeze completely.

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Mocktail Ingredients • • • • • • •

1.5dl Tea Concentrate (1dl filtered tea + 1.5dl water + 1 tsp. honey) 2cl Strawberry Sorbet Base Crushed Ice Mint Leaves 3 Strawberries 2dl Sparkling Water 3 Slices of Lime

Garnish Ingredients • •

Glass Paint: Honey + Tea Leaf Strawberry and Mint Leaves

Method 1.

2.

3.

4.

5.

6.

7.

8.

To start, make sure your tea concentrate is chilled and refrigerated.

Add 2cl of the prepared tea sorbet into a jigger.

Paint the outside of the glass you’re serving the cocktail in with a streak of honey and cover with tea leaves.

Add slices of lime and mint leaves into your glass, followed by tea concentrate and jigger contents.

Using a bar spoon mix everything together.

Next, add the strawberries, crushed ice and sparkling water.

Again, using the bar spoon, carefully mix everything together.

Garnish with more mint leaves and strawberries and serve.

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Deanna Toussaint from Sri Lanka

Tea-Ramisu Cake Ingredients • • • • • • •

100g Self Raising Flour 84g Honey plus 2 more tbsp.

33g Sugar 75g Unsalted Butter 1 Egg 1 cup Dilmah’s Ginger Tea, brewed strong (2 tea bags in one cup of boiling water) Cinnamon Powder for dusting

Method 1.

2.

3.

4.

5.

6.

7.

8.

Preheat the oven to conventional 160°C (gas mark 3), butter and line a 20cm loaf tin.

Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat.

When the mixture looks quite runny, increase the heat and boil for about a minute.

Leave to cool for 15 - 20 minutes, to prevent the eggs cooking when they are mixed in.

Beat the eggs into the melted honey mixture using a wooden spoon or whisk.

Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, runny batter.

Pour the mixture into the tin and bake for 20 - 30 minutes or until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.

Turn the cake out on a wire rack. Warm two tablespoons of honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool.

Cake Cream Filling Ingredients • • •

113g Mascarpone ½ cup Whipping Cream 2 tbsp. Icing Sugar

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Method 1.

Whip the cream until soft peaks form. Then, add the icing sugar and the mascarpone, and whip till stiff peaks form.

Assembly and Plating 1.

2.

3.

4.

5.

Slice the cake into strips and soak them in the tea.

Next, take a 20cm x 20cm dish, and layer the bottom with the cake.

Then add a layer of cream filling on top, followed by another layer of tea-soaked cake and another layer of cream.

Repeat until the cake is over and finish off with a layer of cream filling.

Chill in the fridge for 2 - 3 hours and, when ready to eat, dust with cinnamon and serve.

Spiced Orange Iced Tea Ingredients • • • • •

1 tea bag Dilmah’s Ginger Tea 250ml Hot Water 1 ½ tbsp. Sugar ½ tsp. Cinnamon Powder 2 tbsp. Orange Juice

Method 1.

2.

3.

Brew the Ginger Tea and mix in the sugar.

Set the tea in the fridge to chill for 2 - 3 hours.

Mix in the cinnamon powder and orange juice, and enjoy!

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Ogochukwu Rose Orekyeh from Nigeria

Moi Moi (Beans Steam Pudding) Infused with Green Tea and Vegetables Note: Moi Moi is a traditional Nigerian dish made using either brown beans or black-eyed beans.

Ingredients • • • • • • • • •

1 cup Brown Beans Fresh Peppers (Scotch Bonnet) Salt to taste 2 Eggs 5 tbsp. Crayfish 5 tbsp. Vegetable Oil Dilmah’s Green Tea Uma Leaves (Thaumatococcus Daniellii) Water, as needed

Vegetables • • • •

Lettuce Cucumber Cabbage Carrot

Method *Before You Cook Moi Moi 1. Soak the beans for 20 minutes and wash the beans to remove the skin. Then, soak again in water for 5 more minutes for the beans to achieve the best consistency for grinding.

2. Wash the egg and boil for 5 minutes and then remove the shell and cut into half or desired pieces.

3. Wash the pepper and crayfish and set aside.

4. Wash the Uma leaves and set them aside.

5. Place your green tea in a tea kettle and brew for 3 - 5 minutes.

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Cooking Directions 1.

2.

3.

Strain the beans and pour into a blender.

Add the pepper and crayfish, and blend it together with some water.

Combine until you achieve a very smooth consistency, without granules or any bean lumps.

Now, pour the mixture into a bowl.

4. Add Dilmah Green Tea into the mixture and stir well. Next add the vegetable oil and combine until all ingredients are mixed well together.

5. Add salt to taste and stir again.

6. Line the base of your cooking pot with Uma leaves.

7. Dish the Moi Moi and put the eggs into the Uma leaves and carefully wrap the leaves.

8. Place the Moi Moi in the pot, pour some water to cover it and allow to steam / cook for 45 minutes.

9. As the Moi Moi starts to cook, add a little water from time to time, so that it does not burn and stick to the pan.

10. Moi Moi can be served with vegetables, so wash and slice carrot, cabbage, cucumber, and lettuce, toss them together.

11. Serve with Moi Moi.

Dilmah Peppermint Iced Tea with Lemon Ingredients • • •

Dilmah’s Pure Peppermint Tea 1 fresh Lemon Ice Cubes

Method 1.

2.

3.

Pour boiling water into a kettle and brew a tea bag of Pure Peppermint Tea by Dilmah for 3 - 5 minutes.

Next, fill the glass with ice and pour the brewed tea into the glass.

Slice the lemon and add it into the iced tea, and serve.

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Desmond Lauffer from Netherlands

Tea Infused Tartlets with Oolong Mousse and Hamachi Tart Shells Ingredients • • • • •

300g Base Purée 24g Isomalt 12g Dry Glucose 18g Corn Starch 5g Trapper Salt

Method 1.

2.

3.

4.

5.

6.

7.

Cook the vegetables for the base purée and blend with the cooking liquid until smooth.

Add the dry ingredients, stir until the ingredients become en masse.

Bring to a simmer, and spread on silicone mats.

Leave in the oven at 70°C overnight.

Cut the dehydrated sheets to size and dip in sunflower oil heated to 110°C. When the sheets become soft, take out and cast over the tartlet moulds.

Let them harden out for about 5 minutes at 140°C.

Oolong Mousse Ingredients • • • • • •

500g Heavy Cream 100g Milk 50g Sugar 50g Egg Yolk 17g Dilmah’s Oolong Tea 1.75g Gelatin

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Method 1.

2.

3.

4.

5.

Mix the cream, milk, sugar and Oolong together, and bring to a simmer in a pan. Cover and let rest for at least 30 minutes.

Strain and bring to a simmer again. Mix well to make a creamy mixture.

Add the yolk and gelatin and continue to cook on low heat while stirring continuously.

Heat the mixture to 85°C, pour into a container, cover it with cling wrap and let rest overnight under refrigeration.

When the mousse is ready, place in a siphon and add two cartridges.

Hamachi Filling Ingredients • • • • •

Hamachi (North Sea Yellow Tail) Shoyu (Japanese Soy Sauce) Olive Oil Chives Lime Zest

Method 1.

2.

Cut the Hamachi into small pieces, preferably a 50/50 mix of loin and belly.

Add a bit of Shoyu and olive oil to flavour, finish with chives and lime zest.

Green Strawberries Ingredients •

Green Strawberries

Method 1.

Slice the strawberries as thinly as possible.

Plating The Tartelette 1.

2.

3.

Take two tartlets and fill them to about a quarter with the oolong mousse.

Add a couple of spoons of the Hamachi mixture on top.

Finish off with green strawberries.

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Ceylon! On Ice Iced Tea Ingredients • •

20g Dilmah’s Supreme Ceylon Tea Leaves 450ml Water

Method 1.

Mix well and let rest for 24 hours in the fridge. Strain using a coffee filter or cheesecloth and cover. Keep refrigerated.

100 Day Ginger & Honey Syrup Ingredients • •

3kg Fresh Ginger 2.5l Honey

Method 1.

2.

3.

4.

5.

Scrape the outside of the ginger and cut or blitz into small pieces.

Fill a 5-litre mason jar with the ginger and top up with the honey.

Leave the jar at room temperature long enough for the ginger to seep out its liquid; about 100 days should do it.

When the honey and ginger liquid are mixed naturally, strain the liquid from the rest.

If necessary, add a bit of water and bring to a simmer to create a thick yet flowing syrup.

Orange Bitters and Orange Peel Garnish Ingredients • •

1 dash of Orange Bitters 1 Orange Peel

Method 1.

2.

Use a potato peeler to peel a long strip of the orange, cut into shape, turn and twist to extract flavour from the oils in the orange peel.

Give your tea a dash of bitters and finish off with the orange garnish.

Ingredients for Assembling

Method

• • • •

1.

185ml Iced Tea 20ml Honey & Ginger Syrup 1 dash Orange Bitters Orange Peel

2.

3.

4.

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Take a tall glass and fill up three quarters with ice cubes.

Add the ginger and honey syrup.

Pour in the Ceylon iced tea.

Finish with a dash of orange bitters, give it a swirl and let the orange peel garnish float on top.

Tin Chen Chuan from Malaysia

Vegetarian Green Tea and Lemongrass Rice (Inspired by Malaysian Nasi Lemak) The Rice Ingredients • • •

2 cups Rice 2 tea bags Dilmah’s Green Tea and Lemongrass Some Hot Water (approx. 2 cups)

The Sambal Ingredients • • • • •

1 Red Onion, sliced into rings 2 tbsp. Chili Paste 1 tsp. Sugar A pinch of Salt Oil, as needed

Other Ingredients • • •

1 Small Cucumber, sliced 1 Egg 1 tbsp. of Peanuts

Method 1.

2.

3.

4.

5.

6.

7.

8.

Steep two tea bags in about two cups of hot water and let rest for a few minutes.

Rinse rice and drain. Add in the tea without the tea bags and place in a rice cooker, and cook the rice.

Heat some oil in a pan and fry the onion on low heat.

Next, add the chili paste, sugar and a pinch of salt, and sauté until the onion is soft and fragrant.

Fry the egg.

Then, fry the peanuts until they turn light brown and set aside.

Serve the cooked rice onto your preferred dish and place some sambal on the side of the rice.

Top with the fried egg, peanuts and fresh cucumber.

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Sencha & Sour Plum with Indian Borage Ingredients • • • •

1 Sour Plum 1 tea bag of Dilmah Sencha Tea A few leaves of Indian Borage Hot Water

Method 1.

2.

Steep the Sencha tea bag in hot water, then add the sour plum and Indian Borage leaves.

Serve warm.

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Jules Wiringa from The Netherlands

A Celebration of Mushroom and Tea The Mushroom Broth Ingredients • • • • • • • • • •

500g Mushrooms, chopped Splash of Oil 4 Onions, chopped ½ stalk of Celery, chopped 3 sprigs of Thyme Water, as needed Dilmah’s Ceylon Tea Salt to taste 1 Lime Xatana Powder

Method 1.

2.

3.

4.

5.

Heat up a baking pan, add a splash of oil and bake the mushrooms until golden brown.

Add the onion and celery into a pan along with the baked mushrooms and three springs of thyme, and then cover it completely with water. Let simmer for 2 hours.

Now take the pan off the heat and add the Ceylon tea. Let this marinade for 5 minutes and then pour it through a sieve.

Use a ladle to press all the liquid out so you don’t waste anything.

Next, slice a lime in half and add the juice to the prepared broth and season with salt. Save half the broth for later and bind the remainder with Xatana powder.

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King Mushroom Crisps Ingredients • •

1 King Mushroom Dashi Vinegar, as needed

Method 1.

2.

3.

4.

Cut the end of a king mushroom and slice it on a mandolin.

Now, place them on a silicon sheet and brush the tops with some Dashi vinegar.

Then, lay another sheet on top, and bake at 140°C for around 15 minutes.

Take them out of the oven and let them cool completely.

Baked King Mushrooms Ingredients • • • •

5 King Mushrooms Oil Salt to taste 100ml Mushroom Broth

Method 1.

2.

3.

4.

Slice the sides of the king mushrooms and halve them.

Now, create a diamond pattern on the flesh and then cut it in half.

Next, season them with salt and bake them in some oil, till golden brown on both sides.

Once golden, add the prepared mushroom broth and let it reduce.

Ceylon Gyoza Filling Ingredients • • • • • • •

1 King Mushroom, trimmed and chopped Oil Salt to taste 200ml Mushroom Broth 4 leaves of Wild Garlic, finely chopped Zest of 3 Kumquats 1 tbsp. Dilmah Ceylon Young Hyson, finely chopped

Method 1.

2.

3.

4.

Heat an oven-proof pan and bake the mushrooms in some oil and salt until golden brown.

Afterwards, cook it on a stove with the prepared mushroom broth and reduce it.

Next, add the garlic leaves and Kumquats zest into it along with the Ceylon tea.

Mix everything well and take off heat. Now, transfer the filling into a bowl, cover with plastic wrap and let cool completely in your fridge.

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Ceylon Oil Ingredients • •

250ml Oil 2 tbsp. of Dilmah Ceylon Young Hyson

Method 1.

2.

Pour the oil into a blender, together with the Ceylon tea.

Blender this for approx. 10 minutes and pour into a sieve layered with kitchen paper.

Gyoza Dough Ingredients • • • • • •

250g Four 2g Salt 140g Lukewarm Water Corn Starch, as needed Prepared Ceylon Gyoza Mushroom Filling Water, as needed

Method 1.

2.

3.

4.

5.

6.

7.

Transfer flour and salt onto a worktop and make a big hole in the middle.

Next, pour the lukewarm water into the centre and start mixing it slowly with your fingers until it comes together.

Knead the dough until it is soft and smooth, cover with plastic wrap and let rest for approx.

30 minutes.

Now, dust your worktop with corn starch and put your dough on top. Then divide it into pieces of 12 grams.

Next, roll them into individual balls and use a rolling pin to flatten them out. Trim uneven edges using a round pastry cutter or cookie cutter.

Finally, brush a small layer of water on top and pipe the mushroom filling into the middle.

Press the edges together and carefully fold it. Do this on both sides.

Ingredients for Assembling and Garnishing • • • • • • • • • • •

Baby Mushrooms True Morels Salt to taste A knob of Butter Oil Remaining Mushroom Broth Baked Mushrooms King Mushroom Crisps 1 Kumquat, sliced thinly Watercress Tops for garnishing Ceylon Tea Oil

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Method 1.

2.

3.

4.

5.

6.

Bake baby mushrooms in a hot pan until golden and, once golden, add the morels. Season with salt and bake for two more minutes.

Now, add a knob of butter to it and bake it for another two minutes.

Next, heat up a baking-proof pan and bake the gyozas golden brown in a small layer of oil.

Turn the gyozas upside down and add the remaining mushroom broth. Then put a lid on the pan and let the gyozas steam for 2 - 3 minutes.

Finally place the gyozas in a deep plate together with the baked mushrooms, thinly sliced kumquats, some watercress tops and the king mushroom crisp.

Serve with the remaining mushroom broth and the Ceylon tea oil.

Sencha Mandarin Mocktail Ingredients • • • • • • •

70ml Dilmah’s Sencha Green Extra Special Tea 50ml Mandarin Juice 7ml Cane Sugar Syrup 2 Mint Leaves (plus more for garnishing) 7ml Lime Juice 7ml Ginger Syrup Mandarin Slices ( for garnishing)

Method 1.

2.

Shake all ingredients with ice.

Fine strain into a chilled cocktail glass filled with mandarin slices and mint tops, and enjoy!

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