36 minute read
United Arab Emirates
Dubai September 18, 2014 International Centre for Culinary Arts Dubai Knowledge Village Main Gate, Dubai
Marking 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.
Radisson Blu Hotel Dubai Deira Creek
(Joint National Winner)
Nestled on the banks of Deira Creek and built in 1975, the Radisson Blu Hotel, Dubai Deira Creek is well known for its superior hospitality and convenient location, and of course, its unparalleled cuisine. Represented by Dammika Herath & Lloyd Aleta.
MENU
CONFIT OF SALMON paired with CITRUS SENSATION
GOLDEN FRIED CHICKEN DUMPLING paired with LOST TREASURES OF CEYLON
EXOTICA paired with ARABIAN DREAM
CHOCOLATE ORANGE CAKE paired with MEDA WATTE SINGLE REGION CEYLON TEA
TEA INFUSED DILMAH MOROCCANMINT GREEN RUBBED LAMB LOIN
DILMAH ROSE VANILLA FANTASY
CONFIT OF SALMON
Salmon Confit 100g salmon 3 juniper berries (crushed) 150ml duck fat Rock salt, to taste 1 onion slice Crispy fried bacon Sakura leaves
90ml Dilmah The Original Earl
Grey 30ml fresh grapefruit juice 15ml fresh orange juice 30ml orange marmalade
Salad
50g green peas 30g avocado 1 Leaf basil 1 tbsp Japanese mayonnaise 1 tsp sake-wasabi 1/2 tsp soya sauce
Saffron Potato Potatoes Water A few threads of saffron
Filo Pastry 1. Marinate salmon with rock salt. 2. Flavour duck fat with onion, juniper berries and onion. 3. Poach salmon at 52°C for 6 minutes. 4. Garnish with crispy fried bacon and mix sakura leaves.
1. Make dressing with Japanese mayonnaise, sake, wasabi and soya sauce. 2. Mix with green peas, avocado (brunnoise) and basil (brunnoise).
1. Cut the potato into correct shape and boil in saffron water until done.
Lay the filo pastry and bake in the oven.
CITRUS SENSATION
1. Mix all the ingredients in a cocktail shaker and shake. 2. Double strain into a pilsner glass. 3. Garnish with a grapefruit wheel and an orange slice.
GOLDEN FRIED CHICKEN DUMPLING
Fried Chicken Dumpling 200g mince chicken 30g lemongrass 3 lemon leaves 50g potato boiled Salt and pepper, to taste 1 egg Panko Japanese bread crumb
30ml gin 15ml cointreau 30ml raspberry purée 60ml Dilmah Blueberry &
Pomegranate Tea 30ml orange juice
Salsa
25g ripe mango 1 sprig fresh coriander 25g cucumber 5g red chilli 5g mango chutney 10ml chilli sauce 1. Mix mince chicken, lemongrass and lemon leaves in a Robot-Coupe machine until it becomes a smooth paste. 2. Correct the seasoning and add boiled potato. 3. Shape in to balls and keep in a freezer to set a little bit. 4. Pass through seasoned egg wash and bread crumbs. 5. Fry till golden brown.
1. Chop mango and cucumber into small dices. 2. Chop the red chilli without seeds. 3. Finally mix all ingredients together. 4. Correct the seasoning.
LOST TREASURES OF CEYLON
1. Mix all the ingredients in a cocktail shaker. 2. Shake and double strain into cocktail glass. 3. Garnish with raspberry on the rim.
EXOTICA
Makes 10 Banana Lime Mousse 175g banana purée 35g lime purée 1g lime set 7g gelatin 40g egg white 35g sugar 8g glucose Water 250ml whipped cream
1 tbsp Dilmah Ceylon Cinnamon
Spice Tea 1 tbsp dates and honey 200ml hot water
Strawberry Coulis 250g strawberry purée 20g sugar 1 pod vanilla bean
Passion Fruit Granita
100g passion purée 400ml water 50g sugar 1g vanilla stick
Lime Glazing 50ml lime juice (and zest) 125ml cream 120g sugar 35ml milk 30g glucose 5g cornstarch 3g gelatin 15ml water Food colouring (green)
Assemble the Cake
ARABIAN DREAM
1. Blend the banana with lime juice and lime set. 2. Add in the melted gelatin. 3. To prepare the Italian meringue cook sugar, glucose and water at 121°C and pour on to the egg white. Whip till cold. 4. Mix Italian meringue with the first mixture and add the whipped cream.
1. Mix all ingredients and boil. 2. Set in the mould and keep in the freezer to set.
1. Mix all the ingredients in a bowl and keep in the freezer.
1. Heat cream, glucose and sugar. 2. Mix cornstarch and lime juice with the milk. 3. Cook together until it is boiling. 4. Add the gelatin and colour and cool down.
1. Take the banana and lime mouse and pipe in to one half of a round mould. Place the frozen raspberry purée. 2. Fill with the banana lime mousse and keep in the deep freezer. 3. Take out and glaze with the lime glazing. Serve in the home-made sugar bowl with passion fruit mango granita.
1. Mix all ingredients in a teapot. Stir after 1 minute. 2. Let it brew and then pour into a hot goblet with Dubai Lulu dates and garnish with chocolate coated dates on the rim.
CHOCOLATE ORANGE CAKE
Bitter Chocolate Sponge 160g egg yolk 80g eggs 100g sugar 80g flour 40g cocoa powder 40g melted butter 40g chocolate 70% 180g egg white 80g sugar 3g salt
Orange Italian Meringue 20g sugar 100g egg white 20g orange zest 60g orange pulp 180g sugar
Custard Cream 250ml milk 60g sugar 20g egg yolk 25g eggs 20g cream powder
Orange Mousse 100g custard 25g Mycryo cocoa butter 15g orange zest 25g semi-candied orange 90g orange Italian meringue 240ml whipped cream
Chocolate Cream 170ml milk 50g egg yolk 50g sugar 30g Mycryo butter 150g chocolate, dark 200ml whipped cream
Orange Chocolate Spray 150g white chocolate 100g coco butter Orange food colouring 1. Whip egg yolk and whole eggs with sugar till fluffy. 2. Add flour and cocoa powder. Mix with the melted butter. 3. Add chocolate to the mixture. Take a baking ring put the mix in the mould. 4. Bake in a pre-heated oven at 180°C for 15 to 20 minutes.
1. Whisk together the sugar and egg white. 2. Add the orange zest. 3. Cook the orange pulp and sugar at 123°C. 4. Pour on the egg white and whisk in to a nice Italian meringue.
1. Boil the milk. Mix eggs, egg yolk, sugar and cream powder. 2. Cook the cream slowly till it becomes creamy. (83°C) 3. Take off the heat and set aside till it becomes cold.
1. Mix custard with micro cocoa butter and orange zest. 2. Add Italian meringue. 3. Add whipped cream and then semi-candied orange.
1. Bring the milk to the boil. Cook egg yolk and sugar in the milk at 83°C and sieve through. 2. Let it cool down. Melt the chocolate with Mycryo butter add to the mix. 3. Add the whipped cream.
1. Melt the chocolate with coco butter. 2. Strain and put in the chocolate spray gun.
Feuillantine Crunchy 80g chocolate 20g crispy thin pastry
Grand Marnier Chocolate
Sauce 100ml water 100g sugar 10g chocolate 20g cocoa powder 15g cream 5g Grand Marnier
Assemble 1. Melt the chocolate. Add crispy pastry. 2. Put on the baking tray and keep till cool and set.
1. Boil all the ingredients except Grand Marnier. 2. Remove from the heat. 3. Add Grand Marnier and mix well.
1. Take a small cake ring. 2. Place the chocolate sponge on top. 3. Place the chocolate cream on top of the mousse layer. 4. Place the feuillantine crunchy. 5. Repeat the above steps. 6. Keep in a freezer and unmould after freeze. 7. Spray with orange chocolate spray.
MEDA WATTE
Serves - 01
1 tsp Dilmah Meda Watte Tea (and one extra for the pot) 200ml freshly boiled water 1. Boil the spring water at 100°C 2. Place the tea in the teapot and pour the boiling water on to the tea. 3. Stir well and brew for 3-5 minutes. Stir again, strain and serve hot.
Pair a 3 minute brew of Meda Watte tea with a a square of Orange
Chocolate Cake. The strong, rich and full-bodied tea works well with the chocolaty richness of the cake.
Pairing Notes:
DILMAH MOROCCANMINT GREEN RUBBED LAMB LOIN
1 lamb loin 5 tea bags Dilmah Moroccan Mint
Green Tea 100g cauliflower 500ml milk 5g onion, chopped 50g butter 1 pumpkin 1 tbsp honey 200ml vegetable stock 1/2 tsp chopped parsley 100ml lamb jus 3 semi sun-dried tomatoes 1 sprig thyme 1. Marinate lamb loin with tea and season it. Roll it in a cling film and vacuum pack it . 2. Cook in a warm water bath for 45 minutes at 54°C. 3. Sauté onion in butter. Add milk and cauliflower. Cook till tender. 4. Blend it into a smooth purée and season it. 5. Cut pumpkin in square baton. Cook it like a fondant and glaze it with honey and butter glaze. Season it and finish with chopped parsley. 6. Chop sun-dried tomato, add lamb jus and flavour with thyme.
DILMAH ROSE VANILLA FANTASY
Makes 10
French Vanilla Tea Foam 300g milk 200g cream 40g sosa pro espuma cold 4g Dilmah Rose with
French Vanilla Tea
Dilmah Rose French Vanilla
Jelly 200ml water 5g Dilmah Rose with
French Vanilla Tea 3g gelatin
Vanilla Custard Cream 250g milk 2 egg yolks 35g sugar 25g flour 1 vanilla pod 5g Dilmah Rose with
French Vanilla Tea
Fresh Rambutan 18 fresh rambutan
Caramel Tiule
50g sugar 100g liquid glucose 150g milk chocolate 1. Infuse tea with the milk and cream for one day. 2. Strain with a fine strainer. 3. Add the pro espuma cold, put in a siphoned gun and charge with 2. 4. Keep in a chiller.
1. Boil the water to 100°C. 2. Brew the tea for 3 minutes. 3. Add the gelatin, pour in to a tray and keep in the chiller.
1. Infuse the tea one day before in boiled milk with the vanilla pod. 2. Mix egg yolk, sugar and flour. Add hot milk into the sugar and egg mix slowly. 3. Cook in the cooking pan at about 83°C. Add vanilla essence.
1. Remove rabutan seeds and cut into small dices.
1. Make the caramel with sugar and glucose. 2. Add milk chocolate. Cook well and let it set.
Shangri La Barr Al Jissah Resort and Spa Oman
(Joint National Winner)
If your idea of perfect bliss is a mélange of fine restaurants that allows you to savour the exquisite flavours of Arabian food then some of the restaurants in this gorgeous oasis of luxury situated in the Sultanate of Oman is what you are looking for. Represented by Alpesh Dias & Sunil Kumar Puzhakkaldam Kulapura.
ARABIAN NIGHTS: THE DELICACIES OF SINBAD THE SAILOR
OMANI LOBSTER SLIDER
WITH BUFFALO MOZZARELLA, ARUGULA, & TOMATO-BASIL COMPOTE ON A SEAWEED FOCACCIA paired with MUSANDAM DHOW
ROSE WITH FRENCH VANILLA CHILLED TEA MOCKTAIL
OMANI COFFEE BAVAROISE
ON ORANGE & PISTACHIO CAKE paired with SUR SERENITY
A GOLDEN MIX OF RAN WATTE, UDA WATTE, MEDA WATTE & YATA WATTE TEA BY DILMAH
OMANI SPICES MARINATED YELLOW FIN TUNA
WITH YOGURT-TAHINA MINT SAUCE & CARAMELIZED ONION paired with NIZWA’S MOUNTAIN SECRET
A MANGO & STRAWBERRY HOT TEA COMFORTER
OMANI DATES
WITH SPICY CHOCOLATE GANACHE paired with MUSCAT MYSTIQUE
FRESHLY BREWED DILMAH PRINCE OF KANDY TEA
TEA INFUSED THE ROMANCE OF ALADDIN AND JASMINE
POACHED OMANI CHICKEN BREAST MARINATED WITH DILMAH GREEN TEA WITH JASMINE FLOWERS
ALI BABA’S TREASURE TROVE
SMOKED ICE CREAM INFUSED WITH ROSE & FRENCH VANILLA TEA DEHYDRATED DARK CHOCOLATE MOUSSE & SAFFRON ESPUMA
OMANI LOBSTER SLIDER
Lobster Pattie 50g fish (Hummur) 30ml cream 1 egg white 3g salt 1g pepper 120g lobster cubes 15ml lobster bisque 20g bread crumbs 10ml brandy 0.5g thyme
Tomato Marmalade
100g tomato concassé 20g chopped onion 2 leaves basil 45g sugar 5ml lemon juice
Dill Mayonnaise 10g dill leaves 50g mayonnaise Salt, a pinch 2ml lemon juice
Seaweed Burger 250g flour 7.5g yeast 5g sugar 5g salt 3.75g bread improver 35g egg, beaten 12.5g seaweed 87g water 5g sesame seeds 1. Blend the cream, fish cubes, seasoning, and egg white in a Robot-
Coupe blender to form the fish base. 2. Fold in the lobster cubes, brandy, thyme and bread crumbs to form a burger mixture. 3. Shape into patties and grill on both sides until golden brown and finish in a preheated oven for 3 minutes.
1. Blanch the tomatoes, peel off the skin and chop into small cubes after deseeding. 2. Sweat the onions in olive oil and add the tomatoes. 3. Cook with sugar and water until a marmalade. 4. Drop in few basil leaves and finish with lemon juice.
1. Blend a few dill leaves to form a paste and mix with the mayonnaise. 2. Balance the taste with lemon juice and salt.
1. Mix in all the ingredients except the seaweed into a smooth dough and finally add the seaweed for the final mix. 2. Roll into 18g balls and let it prove for an hour. Sprinkle some sesame seeds. 3. Cook in a pre-heated oven at 210°C for 8 – 10 min until it turns the desired colour on top.
MUSANDAM DHOW
5g Dilmah Rose with French
Vanilla Tea 200ml water Dehydrated Jebal Al Akhdar rose petals
For the Espuma 100ml fresh cream 20ml elderflower syrup 2g saffron
Final Preparation 1. Brew the tea to desired flavour and strength. Strain and set aside.
1. Boil the cream with saffron and add the elderflower syrup. 2. Remove saffron threads, pour into a siphon and charge it with 2 cream chargers.
1. Pour 50ml of chilled tea into an espresso cup then top it with saffron elderflower espuma foam, 2. Garnish with sprinkled dehydrated Jebal Al Akhdar rose petal.
OMANI COFFEE BAVAROISE
Orange Sponge 250g fresh orange 100g whole eggs 150g caster sugar 50g almond powder 60g Maida flour 2g baking powder 1. Prick the oranges. Boil them in water for two and a half hours. After cooling, cut them and remove the seeds. 2. Put the oranges in a food processor and blend to a paste. 3. Whip the eggs with the sugar to a soft consistency. 4. Sieve flour with baking powder and add the almond powder. 5. Fold the orange paste with egg mixture, almond powder and flour. 6. Arrange a tray with baking paper. Spread the mixture on the tray and bake the sponge in the deck oven at 180°C for 12 minutes.
Butter Cream
200g sugar 100g egg white 300g butter
Pistachio Sponge 500g icing sugar 500g pistachio powder 8 eggs, whole 5 eggs, whole 420g egg whites 65g sugar 105g melted butter 135g flour
Omani Coffee Bavoroise 60g egg yolks 40g caster sugar 150ml fresh cream 35.1% 100ml milk UHT 3.5% 5g gelatin 50g Omani coffee powder 400ml fresh cream 35.1% 1. Boil the sugar to soft ball stage. Whisk the egg whites to form peaks and pour in the sugar to form an Italian meringue. 2. Keep on whisking and add softened butter. Whisk until all the butter is incorporated in to the mixture.
Guayaquil 64% Dark Chocolate Sheet 500g Guayaquil 64%
Macaroon
250g egg 220g icing sugar 220g almond powder 20g egg white powder 1. Whisk icing sugar, pistachio powder, and 8 eggs for 10 minutes. (mixture 1) 2. Gradually add the 5 eggs and whisk for another 5 minutes. 3. Whisk the egg whites and sugar separately to a meringue. (mixture 2) 4. Fold in the mixture 2 into mixture 1. Then fold in the butter and then sieve the flour. 5. Bake for 6 minutes at 230°C.
1. Beat the egg yolk and the sugar. 2. Bring the cream (150ml) and the milk to the boil, stir in the combined egg yolk / caster sugar mixture and cook at 82/84°C until it thickens. Strain through a fine sieve and chill to 40-45°C. Whip the cream (400ml) to Chantilly texture. 3. Melt the chocolate in the microwave (40°C). 4. Stabilize the first emulsion, add Grand Marnier, egg yolk mixture and melted chocolate. If necessary add a little bit of whipped cream to the chocolate. 5. Once the texture is smooth, fold the remaining whipped cream into the emulsion. 6. Prepare a cylinder tube (2cm diameter) with PVC laminating sheets. 7. Cover one side of the tube with cling-film, pipe the mousse with a piping bag into the tube, and let it set in the freezer.
1. Temper the chocolate and apply a little quantity on a PVC sheet with a spatula. 2. When it’s half set, cut in to small pieces (2cm x 8cm).
1. Whisk the egg whites and egg white powder until stiff. 2. Mix sugar and almond powder, then sieve into the whisked mixture. 3. Fold until soft and pipe into required sizes. 4. Bake for 8 minutes at 170°C.
Assembly of the Cake 1. Layer the orange sponge. Pipe the butter cream. 2. Layer the pistachio sponge. Cover with a chocolate sheet. 3. Place the mousse on top and use crumbled macaroon as garnish.
SUR SERENITY
5g Dilmah Ran Watte Tea 1. Brew all the teas together with 200ml water in a tea pot. 5g Dilmah Uda Watte Tea 2. Pour the brewed tea into a long bar glass with honey, cardamom, 5g Dilmah Meda Watte Tea cinnamon and orange. 5g Dilmah Yata Watte Tea 3. Stir and strain into a glass with ice cubes in an ice bath. 400ml water 4. Stir in the alcohol and pour it into a copper mug topped with 10ml honey crushed ice. 10ml lemon juice 5. Garnish with a dehydrated orange wheel and cinnamon stick. 2 pods cardamom 1 cinnamon stick 3 dehydrated oranges 10ml Amaretto 40ml Bacardi Gold Dehydrated orange wheel and torched cinnamon stick for garnish
NIZWA’S MOUNTAIN SECRET
30g Dilmah Mango & Strawberry
Tea (10g for smoking) 300ml water 1 sprig tarragon leaves
For the Syrup 10ml orange blossom water 4 tsp honey 30g fresh tamarind 400ml water
Final preparation 1. Brew the tea to desired flavour and strength. 2. Strain into a teapot with tarragon in it and set aside.
1. Boil the water with honey, orange blossom syrup and tamarind. 2. Strain and set aside.
1. Pour the tamarind syrup into a brandy balloon. 2. Smoke the syrup with a smoke gun. 3. Pour in the tea up to the halfway point.
OMANI SPICES MARINATED YELLOW FIN TUNA
Omani Spices 20g coriander 20g cumin 10g ground cinnamon 10g black pepper 10g chilli (dried)
Caramelised Onion
50g onion 15g sugar 10ml sherry vinegar 5g butter
Onion Compote 50g onion 5 mint leaves 15ml red wine vinegar
Yoghurt, Tahina & Mint Sauce 15ml Tahina 50ml yoghurt 10-15 mint leaves
Onion & Red Wine Vinegar Sauce 100g onion 15 mint leaves 20ml red wine vinegar
Garlic Chips Garlic, thinly sliced Milk
Bread Loaf 250g flour 12.5g sugar 7.5g yeast 2.5g bread improver 138g water 12.5g butter 5g salt 1. Dry roast all the ingredients in a pan and grind in a food processor to a crumbly powder.
1. Sweat the onions in butter until golden brown. 2. Add sugar and cook until the sugar starts to caramelise. 3. Add sherry vinegar and cook until the vinegar evaporates.
1. Sweat the chopped onion in olive oil. 2. Add red wine vinegar and cook the onion until soft. 3. Finish with chopped mint leaves.
1. On a slow fire whisk all these ingredients to form a smooth and runny sauce.
1. Sweat the chopped onion in olive oil. 2. Add red wine vinegar and cook the onion until soft. 3. Finish with chopped mint leaves. 4. Blend to a fine sauce and strain.
1. Boil the thinly sliced garlic in milk three times to reduce the strong taste of garlic. 2. Fry the chips at 160°C and drain the excess oil on a tissue.
1. Mix all the ingredients to form a soft dough. 2. Shape into a loaf and prove for 1 hour. 3. Cook at 210°C for 10 minutes with steam and 20 minutes at 190°C without steam.
OMANI DATES 10
Spicy Chocolate Ganache 500ml cream 3 bird’s eye chilli 600g chocolate
Chocolate Feuilletine 200g chocolate 100g feuilletine 50g nougat paste 1. Boil cream with chilli and remove from the fire. 2. Add the chocolate and stir until the chocolate melts. 3. Cool down and portion into desired shapes.
1. Mix together all the ingredients and roll into sheets. 2. Cut into desired shapes.
MUSCAT MYSTIQUE
1 tsp Dilmah Prince of Kandy Tea 220ml Aqua Panna water 1. Boil water to 100°C then pour over the loose tea leaves. 2. Stir the tea once then let brew for 3 minutes. 3. Stir once more prior to serving the tea. 4. Serve in a traditional teacup.
THE ROMANCE OF ALADDIN AND JASMINE
Chicken Roulade 4 chicken breasts 50g Dilmah Green Tea with
Jasmine Flowers 20g coconut flesh 20g pomegranate seeds 200ml olive oil 10g sugar 20g ginger 1 cup of Dilmah black tea
Coconut & Ginger Sauce 50ml coconut milk 5g ginger 5 basil leaves Salt, to taste Pepper, to taste 3ml lemon juice 1 shallot 1. Heat up the oil to 75°C and add 3/4 of the tea leaves. Rest it for 15 minutes. 2. Strain and add remaining 1/4 of fresh tea leaves and the chicken breast. 3. Let it marinate for 48 hours. 4. Remove the chicken from the oil marinade and stuff with grated coconut and pomegranate seeds. 5. Prepare a black tea and add the sugar to balance the taste. 6. Roll the chicken breast using a cling wrap and vacuum pack with 5 teaspoons of the tea decoction. 7. Sous vide the breast for 10 minutes in water at 85°C.
1. Combine all the ingredients except lemon juice and reduce to a thin sauce on a slow fire. 2. Season and strain. 3. Add lemon juice to cut the slimy taste.
ALI BABA’S TREASURE TROVE
Ice Cream 1l milk 1l cream 45g Dilmah Rose with French
Vanilla Tea 140g sugar 80g Tremoline 30g stabilizer 30g cornstarch 10 egg yolks 1. Whisk the egg yolk and sugar until a sabayon. 2. Combine the milk and cream, bring it to a single boil, add the tea leaves and let it rest for 3 minutes. Give it a stir and leave it for 30 seconds more. 3. Strain the tea and squeeze out the tea leaves completely. 4. Smoke the tea with the tea leaves using a smoke gun and cover it for 10 minutes. Repeat smoking 3 times in total. 5. Now pour in the tea into the sabayon and stir in the Tremoline and the stabilizer. 6. Pasteurize the mixture in a double boiler for up to 72°C. Add cornstarch dissolved in milk. 7. Cool it down in an ice bath and then pass the mixture through an ice cream mixture.
1. Beat the egg yolks with 20g of sugar. 2. Beat the egg whites separately with 25g of sugar. 3. Fold in the melted chocolate into the sabayon and then fold the egg white. 4. Bake at 120°C for 8 hours.
1. Whisk the cream with sugar and pour into the saffron reduction. 2. Fill it in siphon and charge 3 to 4 times.
Dehydrated Chocolate Mousse 300ml egg white 20g egg yolk 20g + 25g sugar 750g dark chocolate
Saffron Espuma 300ml cream 30g sugar 2g saffron
Shangri-La Hotel Dubai (Silver Winner)
Shangri-La Hotel Dubai offers you life at its best. Located in the heart of Dubai the hotel with its stunning view also opens its door to some of the finest 5-star dining options in the city. Andreas Andersson & Saw Aung Kyaw Khaing .
MENU
DECONSTRUCTED SMOKED SALMON & CRISPY BRIOCHE
WITH SAFFRON & PASSION FRUIT EMULSION, CAPER POPPERS paired with HEALTHY PASSION
CHAMOMILE WITH LEMONGRASS, FRESH LEMON JUICE & PASSION FRUIT
CARAMALISED BRIE CHEESE MILLE-FEUILLE
WITH CREAMY AVACADO AND CONFIT TOMATO paired with STATELY ROMANCE
EARL GREY INFUSED GIN WITH LYCHEE PURÉE & FRESH LEMON JUICE
WILD BLUEBERRY ELIXIR SPHERE
SUGAR FREE CHOCOLATE WITH GLUTEN FREE HAZELNUT SHORTBREAD, VIOLET BUTTER CREAM paired with THE GREAT WALL OF CHINA
UDA WATTE SINGLE REGION CEYLON TEA
ASTRAL WHEEL
CINNAMON SABLE, DARK CREMEUX WITH GINGER & BOUDOIR BISCUIT paired with SPICY MOROCCAN
MOROCCAN MINT GREEN TEA WITH FRESH MINT LEAVES, APPLE & STAR ANISE PURÉE WITH A LEMON TWIST
TEA INFUSED FU LU SHOU
EARL GREY INFUSED DATES WITH ORANGE AND CHOCOLATE
GREEN TEA SMOKED DUCK BREAST
WITH SAVORY CHOUX BUN, PAPRIKA SOUR CREAM & WARM DUCK ESSENCE
DECONSTRUCTED SMOKED SALMON & CRISPY BRIOCHE
20g smoked salmon 15g brichoe bread 30ml mayonaise 0.1g saffron 2g capers 2g mix cress 20ml passion fruit juice 20ml olive oil Salt & pepper, to taste 1. Trim the brioche bread to the required shape. 2. Wrap the smoked salmon with bread to make cannelloni. 3. To make the sauce emulsion add the reduced passion fruit juice and mayonnaise. Check the seasoning. 4. Fry the capers in hot oil to make popper for garnish.
HEALTHY PASSION
Dilmah Pure Chamomile
Flowers Stalk of lemongrass Fresh lemon juice Fresh passion fruit 1. Brew the Pure Chamomile Flowers as per pack instructions. 2. Mix it with fresh lemon juice, passion fruit and lemongrass.
CARAMALISED BRIE CHEESE MILLE-FEUILLE, WITH CREAMY AVACADO AND CONFIT TOMATO
30g brie cheese 15g Melba toast 30ml avocado 15ml cream, whipped 15g tomato datterino 2g mix cress 20ml olive oil Salt & pepper, to taste 1. Cut and trim brie cheese as required and caramalise. 2. To make the Melba toast thinly slice a loaf of whole wheat bread. 3. Blend together the avocado and whipped cream to make the mousse. 4. Check the seasoning. 5. Cook the tomato in olive oil to make confit.
STATELY ROMANCE
Dilmah The Original Earl
Grey infused gin Lychee purée Fresh lemon juice 1. Shake Earl Grey infused gin with lychee purée and fresh lemon juice. 2. Serve in a martini glass.
WILD BLUEBERRY ELIXIR SPHERE
Hazelnut Croquant 480g egg white 1800g icing sugar 1800g roasted hazelnuts 75g coffee extract
Blue Berry Elixir 300g wild blueberry 40g raspberry 20g red currant 40g blackberry 40g brown sugar 30g sticky brown sugar 1 cinnamon quill 3 cardamom pods 1 clove 2 black peppers ground 30g sugar 5g pectin NH
Chocolate (sugar free)
Berry Mousse 200g berry elixir 1 sheet gelatin 150g whipping cream 50g italian meringue
Butter Cream 90g milk 70g yolk 90g sugar 175g Italian meringue 375g butter 1. Put all ingredients together into a pot and warm up to 60°C. 2. Pour the mix into a Robot-Coupe and blend till it becomes a past. 3. Spread the paste on a silpat at 1.5cm thickness. Store in freezer for 4 hours and roll down to 2mm thickness. 4. Bake at 175°C for about 10-15 minutes.
1. Mix the berries with brown sugar and sticky brown sugar. Add the spices and keep into a chiller for 24 hours. 2. The next day, boil the berries for about 2/3minutes. 3. Remove from the stove and remove the spices. 4. Blend with bamix and add the sugar mixed with the pectin NH while blending. 5. Bring back to boil for 2/3 minutes again. Cool down and store in chiller.
1. Mold 3 cm diameter chocolate sphere with Xocoline dark 65%
1. Heat the purée and add the bloomed gelatin then mix till it’s properly melted. 2. Mix the whipping cream and Italian meringue together and add the purée at 30°C. Use directly.
Boudoir Biscuit 1. Refer to astral wheel
1. Make an anglaise with the milk, yolk and sugar. 2. Stop cooking at 84°C and put the mix into mixing machine bowl. 3. Cool down the mix slow speed with a whisk. W 4. When it reach 35°C raise up the speed and add the soft butter gradually. 5. When the butter is well blended fold it in with the Italian meringue.
Italian Meringue 125g egg white 15g sugar N1 250g sugar N2 75g mineral water 1. Bring sugar N2 and water to 119°C. 2. Start to whip the whites as soon as the syrup reach 116°C and add sugar N1 gradually. 3. At 119°C, remove from the stove and add the syrup slowly into the meringue. 4. Mix at fast speed for 1 minute and slow down to cool down.
THE GREAT WALL OF CHINA
Dilmah Uda Watte Tea 220ml spring water, at 100°C 1. Brew tea as per pack instructions and serve in a teacup.
ASTRAL WHEEL
CINNAMON SABLE, DARK CREMEUX WITH GINGER & BOUDOIR BISCUIT
Cinnamon Sable 200g butter 200g raw brown sugar 60g sugar 10g cinnamon powder 2g salt 50g egg 15ml milk 400g flour 6g baking powder
Chocolate Cremeux 250ml milk 250ml cream 100g yolk 25g eggs 90g sugar 350g Manjari chocolate 64%
Ginger Jam 300g candied ginger 500g mineral water 1 stick lemongrass 3g fresh coriander 50g lychee purée
Lady Finger 180g egg white 85g sugar 120g egg yolk 80g flour T45 80g potato starch 1. Mix soft butter with white and brown sugar. 2. Add the eggs and milk followed by the flour, baking powder, cinnamon powder and salt. Store in a chiller for 12 hours. Laminate the dough at 2 with the dough sheeter. 3. Cut with 6.5cm diameter round cutter. 4. Bake at 170°C for about 15 minutes.
1. Make an Anglaise with the milk, the cream, the yolk, the eggs and sugar. 2. Cook to 84°C. Pour over the melted chocolate. 3. Bamix and pour in to a container. Keep in chiller till required.
1. Boil the water and pour over the candied ginger. Add the lemongrass and infuse overnight. The next day strain and blend with the lychee purée till it becomes a paste. 2. Chop the coriander and add it to the paste. 3. Strain the paste for 4 hours in a cloth bag before using. Keep in a chiller till needed.
1. Arrange a meringue with whites and sugar. 2. While the meringue is whipping, sift the flour and starch together. 3. When your meringue is stiff reduce the speed and slowly add the yolk into it. 4. Remove from the mix and fold the powder gently till it is blended. 5. Pipe the sponge as a macaroon of 2.5cm diameter. 6. Apply icing sugar twice than bake at 220°C for about 5-7 minutes.
Chocolate Disc 1. Cut a ring using a large cutter of 6.5cm and a small cutter of 3.5cm. 2. Transfer the details of the Chinese Astral Wheel onto this.
SPICY MOROCCAN
Dilmah Moroccan Mint
Green Tea Star anise purée Fresh mint leaves Twist of lemon 1. Brew the Dilmah Moroccan Mint. 2. Serve with star anise purée and fresh mint leaves. 3. Garnish with a lemon twist.
GREEN TEA SMOKED DUCK BREAST SAVORY CHOUX BUN, PAPRIKA SOUR CREAM AND CONSOMMÉ
30g Dilmah Ceylon Green Tea smoked duck breast 15g savoury choux bun 15g sour cream 2g paprika 30ml duck consommé 2g mix cress 20ml olive oil Salt & pepper, to taste Mirepoix Dried lavender 1. To flavour the meat smoke the cured duck breast with Dilmah
Ceylon Green Tea. Once smoked slice the meat and roll. 2. Mix together the paprika and sour cream, check the seasoning. 3. Arrange the rolled meat and mix cress. 4. Make the choux bun in to a sandwich. 5. Roast the duck bone and cook together with mirepoix to make the stock for consommé. Infuse the consommé with dried lavender for aroma.
ORIENTAL CAKE
Sacher Chocolate 210g almond paste 70% 65g icing sugar 70g egg 145g yolk 65g flour T45 60g cocoa powder 190g egg white 80g sugar 60g melted butter
Earl Grey Ganache 360ml cream 100ml mineral water 85g invert sugar 60ml Dilmah Earl Grey Tea 280g Chocolate Arcato 170g Chocolate Tannea milk 130g butter
Orange Marmalade 900g oranges 360g sugar N1 250ml orange juice 14g pectin NH 115g sugar N2
Date Paste 500g Date Kholas pitted 250ml mineral water 50g Dilmah Earl Grey Tea 30g sugar 50ml lemon juice 3 drops Tabasco Dark Mirror glaze
Chocolate garnish Date strip Gold leaves 1. In a mixing machine with a paddle attachment, mix the almond paste, icing sugar and add the egg/yolk mixture gradually. 2. Beat egg whites and sugar separately until soft peaks form. 3. Whip till smooth in texture and add hot butter. 4. Remove the bowl from the machine and fold the cocoa powder, directly followed by the meringue. 5. Bake at 230°C for about 5-7 minutes. Maximum quantity per tray should be 900g.
1. Make an Anglaise with the milk, the cream, the yolk, the eggs and the sugar. 2. Cook until 84°C. 3. Pour over the melted chocolate. 4. Bamix and pour into container. Keep in chiller.
1. Keep the oranges in cold water for 24 hour. Change the water every 8 hours. 2. Boil the oranges until soft in texture. Cool down and slice. 3. Cook on low heat in a pan with the orange juice and the sugar N1 until you obtain a compound. 4. Add the pectin and the sugar N2 and boil for 1 minute. Cool down, mix in a Robot-Coupe and strain. Store in a chiller.
1. Bring the water at 85°C and pour the tea, infuse for 3 minutes only (not any longer!) and strain. 2. Put the dates into a pot with the sugar, lemon juice, Tabasco and add the hot tea on top. Cook the mixture slowly for about 15 minutes, transfer to a container. 3. Leave at room temperature overnight. Strain the next day and process through a sifter to obtain a purée.
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MENU
RAISIN & BUTTERMILK SCONES
WITH LEMON CURD, CLOTTED CREAM, MIXED BERRY PRESERVE paired with DILMAH YATA WATTE SINGLE REGION CEYLON TEA
TRUFFLE EGG SANDWICH paired with RAN WATTE & PEACH COLD MOCKTAIL
DILMAH RAN WATTE & PEACH TEA SHAKEN WITH CINNAMON, LEMON JUICE & STAR ANISE
ROSE & LAVENDER MACAROON paired with FRUITY BERRY TEA COCKTAIL
DILMAH UDA WATTE & MANGO & STRAWBERRY TEA SHAKEN WITH FRESH BERRIES, HAVANA CLUB RUM & CRANBERRY JUICE
CHAI TEA TRUFFLE paired with COLD DESSERT TEA
ITALIAN ALMOND & PRINCE OF KANDY TEA SERVED OVER CONDENSED MILK
RAISIN AND BUTTERMILK SCONES
450g flour 110g butter 20g baking powder 170ml buttermilk 1 egg 110g sugar 5ml vanilla 100g raisins 1. Mix all the dry ingredients; rub in butter with the flour mix. 2. Add pre soaked raisins and then add egg and buttermilk and mix it to a dough consistency but do not overwork it. 3. Let it rest for a while and put it in the chiller for about 10 minutes then sprinkle some flour on a working station and using a rolling pin flatten the dough into the desired thickness. 4. Cut into desired shape and arrange them on greaseproof tray and brush with milk. 5. Bake it at 175°C for 20 minutes. 6. Serve it with preserves, lemon curd and clotted cream.
DILMAH YATA WATTE
2 tsp Dilmah Yata Watte, loose leaf tea 220ml spring water 1. Place the tea in a pot and pour 100°C water to infuse tea leaves. 2. Stir and brew for 3-5 minutes. 3. Stir once more before straining into teacup.
TRUFFLE EGG SANDWICH
10 quail eggs 4 eggs (large) 4 tbsp mayonnaise 1/2 cup minced onion 1 tbsp fine diced celery 4-5 drops Tabasco 1 1/2 tsp lemon juice 1 tsp truffle oil Salt, to taste White pepper, to taste
Dilmah Ran Watte Single
Region Tea Dilmah Peach Cinnamon Lemon juice Star anise 1. Boil the eggs respectively to hard boiled stage. Chop the onion and celery and keep it ready for the egg mix. 2. In a mixing bowl take mayonnaise, minced onion, celery, Tabasco, lemon juice, salt and pepper. Mix it well. 3. Once the eggs are done shock in ice and start peeling. Once peeled roughly chop them and then with the back of the fork mash them up with some seasoning keeping in mind the mix already has seasoning. 4. Mix the eggs with the mayonnaise mix and add truffle oil. Check for seasoning. 5. Lay the bread flat open and spread the egg mix evenly and close it with another slice. Trim the edges off and give it the desired shape.
1. Brew the teas. 2. Shake the teas with ice cinnamon, lemon juice and star anise.
RAN WATTE & PEACH COLD MOCKTAIL
ROSE & LAVENDER MACARON
300g almond flour 300g icing sugar 110g egg white 300g castor sugar 20g lavender 2 tbsp rose water Marzipan 1. Preheat the oven to 180°C. 2. Line two large baking trays with greaseproof paper and prepare 2 pastry bags. 3. In a food processor blend icing sugar and ground almond. 4. Beat egg whites until they begin to hold their shape. 5. Gradually add castor sugar while continuing to whisk until the mixture is stiff. Add sugar slowly at this stage. 6. Fold the dry ingredients into the whisked egg mix with a metal spoon or rubber spatula until almost combined. 7. Separate into two bowls before completely combined and add the lavender and rose in each bowl respectively. 8. Put the mixture in piping bags and pipe in the desired shape. 9. Bake them for 15-18 minutes and allow it to cool before removing from the baking sheet. 10. Fill in with a mix of marzipan and rose water.
FRUITY BERRY TEA COCKTAIL
Dilmah Uda Watte Single Region
Tea Dilmah Mango & Strawberry Tea Fresh strawberries Havana Club light rum Cranberry juice 1. Shake the brewed teas with ice fresh strawberries, rum and cranberry juice.
CHAI TRUFFLES
2 cups dark chocolate (47%) 1 cup cream 1 star anise 4 pods cardamom 1 tsp cinnamon 2 tbsp Dilmah Natural Ceylon
Ginger Tea Cocoa powder for coating truffles 1. In a small saucepan start heating up the cream. Once it starts bubbling add your tea leaves to it and let it gently simmer on a very low heat. 2. Meanwhile in the other mixing bowl keep your chocolate measured and a spatula ready to mix in the cream. 3. Then add star anise, cardamom and cinnamon to the cream and let it steep with the tea. Once the tea leaves have softened and the desired colour and flavour has been achieved remove it. 4. Strain it directly over the chocolate and mix it gently. Do not over work the ganache. 5. Once all the chocolate has melted keep it aside to cool down and cover it. 6. Once it is set and the desired temperature is achieved start rolling them in to the shape of truffles. Keep them in the chiller to get back to correct temperature. 7. Take them out from the chiller in 15 minutes and gently roll them in cocoa powder and serve as per your liking.
COLD DESSERT TEA
Dilmah Italian Almond Tea Dilmah Prince of Kandy Tea Condensed milk Almond Flakes 1. Brew the teas. 2. Place condensed milk at the bottom of the glass. 3. Mix the teas with ice and pour over the condensed milk and garnish with almond flakes.
thailand
Bangkok September 30, October 1, 2014 Sofitel Bangkok Sukhumvit Bangkok, Thailand
The vibrant nuances of the East met the somewhat rounded flavours of the West during the Dilmah Real High Tea Challenge held at the Sofitel Bangkok Sukhumvit on the 30th September 2014. The mystic oriental flavours of Thailand were paired beautifully with the layered sensuality of tea and were perfectly presented within the essentially Western concept of High Tea.
Reinolf Moessl and Wilai Tangprasertsuk of Shangri-La Bangkok emerged as National Winners of the competition with their Royal Afternoon Tea presentation that harmoniously fused the traditional Thai charm, five-star opulence, and the finest tastes of tea. Brouck Jean-Francois and Delattre Guillaume of Zazen Boutique Resort and Spa and Napawan Phourkan and Kamonwan Juntarasate of Centara Grand at Central World were awarded Gold for their impressive presentations. They were simple yet sophisticated encapsulating the rich Thai traditions and the true uniqueness of tea.
The judges this year were Jamnong nirungsan - President Thailand Chefs Association, Dilhan C. Fernando - Marketing Director of Dilmah Tea and Bernd Uber - distinguished Black Hat chef and WACS judge.
