16 minute read
Sri Lanka
Colombo 7th April 2015 Colombo Academy of Hospitality Management Colombo, Sri Lanka
It took Fifty Shades of Tea to impress our judges, but it was done in style. Waters Edge with their movie-inspired high tea- ‘Fifty Shades of Tea’ emerged as the ultimate winners of the Sri Lankan chapter of the Dilmah Real High Tea Challenge, with Cinnamon Grand coming up a close second with their sustainable-themed high tea.
Standards were so high that it was a remarkable day for the Dilmah
Real High Tea judges with all the teams emerging as Gold, Silver and
Bronze medallists.
Waters Edge seduced the judges with their movie-inspired concept – ‘Fifty Shades of Tea’ – which was selected overall National Winner of the Dilmah Real High Tea Challenge Sri Lanka. Other contestants similarly impressed the judges with unique themes, innovative pairings and presentation whilst emphasising the quality of tea service. The criteria for the contest includes rationale, theme, table décor, quality of brewing and knowledge of provenance of the teas presented, flavour pairing with food as well as culinary and mixology technique.
“Ceylon took tea to the world. A cup of tea is a glorious beverage. And as Dilhan intends to today, we will soon be serving Ceylon tea on a platter, something that I thought to be a dream. Dilmah tea had shaken the big world out there. Every effort, every investment placed behind Dilmah Tea is with no personal interest, no personal gain, but for the country’s gain and for the gain of the industry. Future generations will see that, they are reaping the benefits of what Dilmah did. Merrill J. Fernando, Founder of Dilmah stated at the award ceremony in addressing the gathering.
Waters Edge
A scenic property located in the heart of Sri Lanka’s capital, The Waters Edge is a calming oasis that is well known for its captivating culinary treats. Represented by Buddika Samarasekera & Ishafahan Dain.
MENU
THE INITIATION
TRADITIONAL LOOSE LEAF BLACK “DILMAH RAN WATTE TEA” paired with
TRUFFLED PUMPKIN AND SULTANA FLUTE
THE ROMANCE
DILMAH NATURAL CEYLON GINGER TEA WITH REMY MARTIN V.S.O.P COINTREAU AND BEES HONEY paired with
SMOKED FOIE GRAS BRÛLÉE WITH CANDIED ORANGE
ELEVATED PASSION
DILMAH HOT MOROCCAN MINT GREEN TEA WITH CASTOR SUGAR TOPPED WITH A COOL LAYER OF DOUBLE CREAM paired with
SALTED CARAMEL RELIGIEUSE
DESIRED CLIMAX
DILMAH NATURAL CEYLON GINGER TEA WITH REMY MARTIN V.S.O.P COINTREAU AND BEES’ HONEY paired with
CHOCOLATE AND ORANGE CREAM WITH PISTACHIO FINANCIER
TEA INFUSED
DILMAH ORIGINAL EARL GREY INFUSED BEEF PIE
SEARED BEEF COOKED IN RICH EARL GREY DILMAH TEA AND BROWN BEEF STOCK
DILMAH ROSE WITH FRENCH VANILLA MACAROON
HOMEMADE VANILLA MACAROON SANDWICH WITH ROSE WITH FRENCH VANILLA TEA INFUSED WHITE CHOCOLATE
TRUFFLED PUMPKIN AND SULTANA FLUTE
Parmesan flute 75g grated parmesan 50g flour 30g butter
Parmesan Mousse 200g parmesan powder 100ml fresh cream 100ml milk
Truffle Pumpkin 200g pumpkin 100ml milk 2.5ml truffle 1g salt 1g pepper 2g gelatin
Caper Sultana Puree 100g sultanas 100g capers 100ml water
Balsamic Caviar 100ml balsamic vinegar 0.8g agar 10g sugar 1. Mix all the ingredients to a dough and rest in the fridge for 01 hour. 2. Cut into strips and bake in the oven at 160°C for 20 minutes.
1. Bring all the ingredients to boil. 2. Simmer for 45 minutes. 3. Rest in the fridge for 30 minutes. 4. Return to a boil and whisk until smooth.
1. Bake pumpkin with milk and blend. 2. Then add gelatin and season with truffle.
1. Bring all ingredients to a boil and make a smooth pulp.
1. Boil balsamic vinegar and sugar. 2. Then mix agar.
SMOKED FOIE GRAS BRULE WITH CANDIED ORANGE
Foie Gras Brule 150g smoked foie gras 70ml cream 70ml milk 1 nos egg yolk 1 nos egg Salt to taste Pepper to taste
Cognac Reduction 25ml cognac 100ml chicken consommé 1 nos star anise 25g agar
Candied Orange 100g orange fruit segments 10g orange zest 10g sugar 100ml orange juice 50g dried apricot 1. Blend all the ingredients and steam in the oven at 100co for 5 minutes
1. Reduce to a glace effect.
1. Cook all the ingredients until the mixture thickens.
THE ROMANCE - COLD COCKTAIL
60ml Dilmah Natural Ceylon
Ginger Tea 15ml Remy Martin VSOP 15ml Cointreau 1 tsp natural bees honey Natural Ceylon Ginger tea frozen into an ice ball 1. Add all the ingredients into the shaker and shake. 2. Add the orange slices into the glass as the garnish. 3. Add the Natural Ceylon Ginger tea frozen into an ice ball and pour the shaken ingredients over the ice ball. Add a slightly burnt orange peel over as garnish.
SALTED CARAMEL RELIGIEUSE
(PAIRED WITH “ELEVATED PASSION”)
Choux Bun 1l water 400g butter 650g flour 14 nos eggs 5g sugar 5g salt
Caramel Pastry Cream 275g sugar 800g milk 1 nos vanilla bean 120g egg yolk 40g sugar 60g corn flour 340g butter 10g gelatin 3g salt
Garnish for the Choux Bun 500g flour 250g brown sugar 250g caster sugar (white) 400g butter 1. In a pan add water and bring to boil over medium heat. When it starts to boil add butter, sugar and salt. When butter starts melting add the flour and mix well. 2. Take the pan off from heat, cool to room temperature and transfer mixture into a mixer. Gradually add the eggs one by one and mix well till it forms a smooth paste. 3. Pipe to circles, place crunchy paste on top and bake at 200°C for 30 minutes.
1. Caramelise sugar and salt and deglaze with milk and vanilla bean. 2. Mix egg yolk, sugar and corn flour till you get a smooth paste and add it to the deglazed caramel. Next add gelatin and butter and mix well. 3. Fill into the choux buns.
1. Mix together all ingredients till it forms a crumbly texture. Spread out flat on a baking sheet and freeze. 2. Once frozen cut out circles and place on top of prepared choux mixture.
ELEVATED PASSION - COLD MOCKTAIL
60ml Dilmah First Ceylon
Souchong tea 5 fresh strawberries, 2 bar spoons of brown sugar 1. Muddle the strawberries and brown sugar. 2. Top the glass with crushed ice, pour the First Ceylon Souchong tea. 3. Garnish with slightly burnt strawberries.
CHOCOLATE ORANGE CREAM WITH PISTACHIO FINANCIER
(PAIRED WITH DESIRED CLIMAX)
Chocolate ball 250ml milk 250ml cream 100g egg yolk 80g sugar 600g dark chocolate 15g gelatin 15g orange compote (see recipe) 1. Boil milk and cream. 2. In a separate bowl mix together egg yolk and sugar and add it in to the boiled milk mixture. 3. Mix in chopped dark chocolate and melt. Add gelatin and mix well.
Orange Compote 125g water 60g sugar 25g corn syrup 3 nos orange
Pistachio Financier 200g almond powder 70g cashew powder 500g icing sugar 70g flour 250g egg white 250g hazelnut butter 5 tbs pistachio paste 1. Boil water, sugar and corn syrup. 2. As it boils add the peeled and quartered orange wedges and cook until reaches compote stage.
1. Mix together almond powder, cashew powder, icing sugar and flour and set aside. 2. Beat egg whites and fold into powder mixture. 3. Heat butter till you get a burnt aroma and fold into above mixture. 4. Finally mix in the pistachio paste. Bake in oven at 150°C for 20 minutes.
MOROCCAN MINT TEA LATTE- DESIRED CLIMAX - HOT MOCKTAIL
150ml hot Dilmah Moroccan Mint
Green Tea 15ml sweetened double cream espuma 1 cocktail spoon castor sugar Coco powder for frosting 1. Brew the tea for 5 minutes. 2. Add the sugar into the glass and pour the brewed tea. 3. Add a layer of double crème espuma and garnish with a mint sprig and coco powder.
TEA INFUSED EARL GREY BEEF PIE
Beef Filling 100g beef 25g onion 10g garlic 200ml beef stock 200ml brewed Dilmah Earl Grey
Tea
Mashed Potato
100g potato 50g butter 01nos bay leaves 25ml milk 25ml cream Salt, to taste Pepper, to taste
Green Pea Bubble
50g green peas Salt, to taste White pepper, to taste 125g Gluconolactat 5g Alginate 1l water
Pie Dough 1kg flour 20g salt 20g sugar 02 nos egg yolk 200g butter 1. Season the beef and seal. 2. Add onion and garlic. Sauté for a while. 3. Add brewed Earl Grey Tea. 4. Reduce to half and add beef stock and braised in the oven at 160°C for 45 minutes.
1. Boil potatoes and mash it by using potato masher and pass through a sieve. 2. Boil cream and milk together, add mash potatoes and mix to a smooth pulp, finally mount with butter and seasoning.
1. Boil green peas and puree it and pass through a sieve. 2. Return to a pot add gluconolactat mix well and fill in to a silicon mould. Blast freeze. 3. Mix the alginate and water. 4. Dip the frozen green peas in the solution, leave for 2 minutes and return to a flavoured stock.
1. Knead all the ingredients together and divided in to desired weight. Rest for 30 minutes and spread out to 3mm thickness.
ROSE AND FRENCH VANILLA MACARONS
Macaroons 250g almond powder 250g icing sugar 80g egg white 225g caster sugar 60g water 60g egg white
Rose and French Vanilla Paste 200g white chocolate 350ml fresh cream 4tbs Dilmah Rose with French
Vanilla Tea 05g gelatin 1. Mix almond powder, icing sugar and egg white to a paste and set aside. 2. Cook caster sugar and water to 121°C transfer to a mixer with a whisk attachment. Pour in egg whites slowly as in an Italian meringue. 3. Mix in meringue to the almond paste till it forms a smooth texture, pipe onto a baking tray and bake at 140°C for 20 minutes.
1. In a pan, place fresh cream and boil over medium heat. When it starts to boil add Rose with French Vanilla Tea and infuse for a while. 2. Next add in the chopped white chocolate and melt it as a ganache.
Once melted add in the gelatin and mix well till dissolved and take off from heat.
Cinnamon Grand
A true contender in the hospitality industry of the country, Cinnamon Grand Colombo is where senses are delighted and desires indulged. Represented by A.M.D Sampath & Soraiya Mareena Dole.
FOR THE LOVE OF TEA
MEDA WATTE SINGLE REGION CEYLON TEA paired with PISTACHIO CRUSTED YARRA VALLEY LAMB OPEN SANDWICH WITH MANGO SALPICON
HIGHLIGHTING TEA IN ITS PUREST FORM, THE FULL BODY OF MEDA WATTE TEA COMPLIMENTS THE JUICY LAMB AND THE SWEET MANGO, THE VELVETY MEDA WATTE NEVER OVER POWERING, NOR PLAYING SECOND FIDDLE
FUN, FRESH AND SENSUAL DILMAH ROSE WITH FRENCH VANILLA TEA COMBINES WITH THE CITRUS DRESSING IN THE PRAWN AND LOBSTER FOR A SMOOTH FINISH ON THE PALATE WITH LINGERING AROMAS OF ROSE
JADE SERENITY paired with RED VELVET CRUNCH
THE RICH AND CHEERFUL NATURE OF THE RED VELVET LENDS ITSELF PERFECTLY TO BE CLEANSED BY THE CITRUS HINTS OF JUNIPER BERRIES, FRAGRANCE OF JASMINE AND THE CRISP FINISH OF GREEN TEA
ROYAL SPICE paired with DOUBLE CHOCOLATE TORTE
BITTER SWEET DARK CHOCOLATE ENHANCED BY THE UNLIKELY PARING OF THE DELICATE SEASONAL CHARACTERS IN PRINCE OF KANDY WITH THE HEAT OF GINGER AND A TINGE OF CARDAMOM
TEA INFUSED
TEA INSPIRED EGGS BENEDICT
YATA WATTE TEA’S ROBUST FLAVOURS COMBINE WELL WITH THE SMOKED CHICKEN AND THE SOFT TEXTURES OF THE POACHED EGG TO GIVE THIS TRADITIONAL BREAKFAST MEAL A WELCOME TWIST
TEA-A-MISU
TRADITIONAL HIGH TEA FARE IN A CONTEMPORARY INTERPRETATION THROUGH THE CITRUS NOTES OF THE BERGAMOT AND THE NATURALLY SWEET BUT LIGHT MASCARPONE
MEDA WATTE TEA
Serves - 04
400g lamb 80g pistachio 01 nos mango (ripe) 200g puff pastry Salt & pepper, to taste Micro herbs, for garnish
Serves - 03
8g Dilmah Meda Watte Tea ( 1 tea spoon per person and 1 for the pot) 800ml boiling (100°C) spring water 1. Marinate the lamb with salt, pepper and olive oil, resting the meat for 4-5 hours. 2. Cook the lamb to medium rare. 3. Cut slices and arrange on baked puff pastry slice. 4. Serve with mango salpicon.
1. Warm the pot using hot water and discard the water. 2. Add tea leaves into the pot. 3. Pour the water over the tea leaves and stir twice. 4. Brew for four minutes for a strong cup, not forgetting to stir from time to time. 5. Strain and serve.
PEKOE BLOSSOM
Serves - 04
160g prawns 160g lobster 200ml olive oil 2 nos avocado 1 loaf pita bread 6 nos lemon Salt & pepper to taste
Serves - 01
75ml Dilmah Rose with
French Vanilla Tea 2 nos Maraschino cherry 50ml fresh pineapple juice 15ml Monin Strawberry syrup 1. Poach the lobster and prawns in olive oil. 2. Make a lemon reduction and toss in the poached seafood. 3. Arrange on a pita bread slice with guacamole.
1. Brew the tea using boiling water for 4 minutes and set aside to cool. 2. Add the remaining ingredients into the blender. 3. Finally add in the cooled (room temperature) Rose with French
Vanilla tea. 4. Blend for 20-30 seconds. 5. Pour into a chilled glass. 6. Garnish and serve.
RED VELVET CRUNCH
(PAIRED WITH JADE SERENITY)
Serves - 10
Red Velvet cake 100g butter 100g sugar 2 nos whole eggs 100g A/P flour 10g corn flour 2g baking powder 1 tsp vinegar Red food colouring Butter, for the pan
For Frosting 125g cream cheese 65g icing sugar 125ml whipped cream 1/2 tsp lime juice 2g lemon zest Pinch of salt
Strawberry and Pistachio
Biscotti 40g butter 70g sugar 115g A/P flour 40g almond powder 10g chopped pistachios 2g baking powder 2g baking soda 1 tsp orange zest 1 tsp vanilla essence 10g dried fruits 1. Preheat oven to 350°F. Butter the baking tray. 2. In a medium bowl, mix together flour and corn flour and set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, and red colouring; mix well. Add flour mixture to butter mixture, beating until well blended. Stir baking soda into vinegar and fold carefully into batter. Pour batter into prepared pans. 3. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
1. In a mixing bowl, mix the cream cheese until smooth. 2. Mix the remaining ingredients with the whipped cream in a separate bowl. 3. Fold in the icing sugar and salt in to the whipped cream till it is incorporated thoroughly. 4. Finally fold in the cream cheese.
1. Beat butter till light and fluffy. 2. Add sugar and mix until fully dissolved. 3. Mix all dry ingredients and fold in to the mixture. 4. Add the egg whites. 5. Vanilla to taste. 6. Bake 180°C for 45 minutes. 7. Slice to desired size and bake once more at 180°C for 10 minutes.
JADE SERENITY
Serves - 1
60ml Dilmah Green Tea with
Jasmine Flowers 25ml Gordons Gin 10ml Crème de Menthe 10ml sugar syrup 1. Brew the green tea with hot water (70-80°C) Set aside to cool. 2. Add remaining ingredients in to the glass half of the Boston shaker. 3. Add in the now room temperature tea. 4. Fill the metal half with 3-4 ice cubes. 5. Shake 8-9 times. 6. Strain and pour in to chilled a glass. 7. Garnish and Serve.
TEA-A-MISU
Serves – 10 small scones
Earl grey scones 70ml Dilmah Earl Grey Tea 200g A/P flour 100g sugar 90g unsalted butter 5g baking powder 1 tbsp milk powder
Serves – 04
Mascarpone Filling 60g mascarpone cheese 120g icing sugar 100g whipped cream 1. Brew the Earl Grey using boiling water for 5 minutes and set aside to cool. 2. Combine flour, sugar, milk powder, baking powder and butter until it forms a crumbly texture in a bowl. 3. Gradually add in the tea until required texture is achieved. 4. Roll out the dough and cut into required shape. 5. Arrange on a baking tray and bake at 180°C for 13 minutes. 6. Set aside to cool.
1. Beat the cream till fluffy and set aside. 2. Beat the mascarpone until smooth gradually adding in the icing sugar. 3. Fold together the two mixtures.
Assembly 1. Cut the scone in two and soak both halves in Earl Grey Tea. 2. Arrange a layer of scone at the bottom of the glass. 3. Pipe in a thin layer of mascarpone filling. 4. Repeat the process to form desired amount of layers finishing with a mascarpone layer. 5. Dust powdered Earl Grey on top.
DOUBLE CHOCOLATE TORTE
Serves - 10
For the Crispy base 100g Rice Crispies Chocolate cake crumbs to bind 50g melted milk chocolate 5 Marie biscuits, crushed
Chocolate Mousse 200ml semi whipped cream 100g Courveture 98% dark chocolate 100ml liquid glucose 100g sugar 100ml water 10g gelatin 1. Combine all ingredients and roll on to a tray.
1. Boil sugar, water and glucose together and set aside to cool. 2. Fold the chocolate and whipped cream together in a bowl. 3. Add the cooled mixture of sugar, water and whipped cream. 4. Fold in the melted gelatin. 5. Pour into a tray. 6. Chill until set.
Tempered Couveture dark chocolate layer for Garnish.
ROYAL SPICE
Serves - 01
130ml Dilmah t-Series Prince of Kandy, brewed 1g sliced ginger 2 tsp condensed milk Double cream Grated jaggery to garnish 1. Brew the tea using boiling water for five minutes for a strong brew. 2. Muddle cardamom and ginger in a stainless steel mug. 3. Add condensed milk into another stainless steel mug. 4. Strain the brewed hot tea in to the first mug. 5. Pull the tea from mug to mug 3-4 times. 6. Serve in to the glass. 7. Add in the double cream to form a layer on top. 8. Garnish with jaggery and serve.
TEA INSPIRED EGGS BENEDICT
Serves - 04
4 nos egg white 4 nos English muffins 100g Dilmah English
Breakfast tea. 100g smoked chicken 4 nos tortellini
Hollandaise sauce 2 nos egg yolk 20ml vinegar 2 nos shallot 5g pepper 50ml clarified butter 1. Prepare Hollandaise and set aside. 2. Infuse the tortellini with tea. 3. Poach the eggs. 4. Now stack the poached egg on the English muffin with the smoked chicken and tortellini. 5. Finish with hollandaise.
1. Boil the vinegar together with pepper and shallots. 2. Boil a large pan of water, then reduce to a simmer. 3. Beat together the egg yolks and reduced vinegar in a heatproof bowl that fits snugly over the pan 4. Beat vigorously until the mixture forms a foam- take off heat. 5. Whisk in the butter return to heat. take off heat once the butter is fully incorporated.
