UAE
united arab emirates Dubai September 18, 2014 International Centre for Culinary Arts Dubai Knowledge Village Main Gate, Dubai
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arking this as the second year the competition was held in the UAE, the Dilmah Real High Tea challenge 2014 took place on the 18th September, 2014. It was held at the International Centre for Culinary Arts, Dubai showcasing the nation’s interpretation of tea and its myriad uses, leaving a wellburnt trail of culinary finesse along the desert sands. Radisson Blu Hotel Dubai Deira Creek, represented by Pastry Chef Dammika Herath and Team Leader Lloyd Aleta, and ShangriLa Barr Al Jissah Resort and Spa – Oman, represented by Service Leader (Culinary) Alpesh Dias and Service Leader (F&B Service) Sunil Kumar Puzhakkaldam Kulapura were declared the Joint National Winners. Their dishes encompassed the very essence of Emirati cuisine and coupled them with a fine balance of the distinct flavours of tea. The manner in which these culinary professionals explored the limitless world of tea in its entirety was well received by the judges who were full of praise while some of the tea and food pairings that were placed before the judges were indeed matches made in heaven. The judges chef Uwe Micheel - Director of Kitchens at the Radisson Blu Hotel, Dubai Deira Creek, Dilhan C. Fernando - Director Dilmah tea and Bernd Uber - WACS judge and Black Hat Chef were particularly impressed by the manner in which the spirited flavours of the UAE and the scintillating flavours of tea were elegantly captured and manipulated into an ultimate marriage of senses.
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