Real High Tea 2014 Recipe Book Volume 2 by Dilmah

real high tea 2014/15 Volume 2

Original recipes provided by the Gold and selected Silver Winners of the Dilmah Real High Tea Challenge 2014/15 competitions held in Australia, New Zealand, Netherlands and France. A complete index of winners’ names and recipes can be referred to on pages 414-427.

Photography

Cath Muscat Bree Hutchins Robin Hodgkinson Justine Kerrigan Sarath Perera Malaka Premasiri

Designed and edited by Brand Marketing Tea at Dilmah Printed and bound in Sri Lanka ISBN: 978-955-0081-17-2 Ceylon Tea Services PLC MJF Holdings No. 111, Negombo Road Peliyagoda Sri Lanka realhightea.dilmahtea.com www.dilmahtea.com www.facebook.com/dilmah www.twitter/dilmah June, 2016 2

real high tea 2014/15 Volume 2

Dilmah Founder Merrill J. Fernando has been felicitated for his determination in bringing the finest tea to the world, for his commitment to genuine ethics and his perseverance in encouraging his peers to share his belief in both. His success in advocating broad international acceptance of his enlightened philosophy may be mixed as it contradicts convention so dramatically, but in quality and ethics, it is undisputed. It is the simplicity behind the principles the ‘Dedicated Founder’ has built his business on, that makes it so very remarkable. As a young Tea Taster he experienced everything that is special about tea – the diversity of its taste, its purity, the sublime influence of nature on every aspect of tea, its natural goodness, and importantly the millions of lives that depend on tea. The sincerity of his resolution to bring a smile to the faces of his customers through the quality of his tea, whilst doing the same for the workers in the tea industry and their families, resonates for its acknowledgement of inequity in the global tea trade and the unpretentious solution it offers. Simple yet revolutionary. The same spirit endures 65 years later, as Merrill honours the herb that he knows as Nature’s gift to the world. The importance of tea is expressed in words he wrote in 2009, on the 21st Anniversary of Dilmah, For centuries, problems of mankind have been solved over a cup of tea. Whether they were problems between nations, between businesses, even in families between husbands and wives, tea has been the soothing balm that helped their solution. The simple act of pouring a cup of tea is, in itself, an icebreaker, providing pleasurable anticipation of the goodness that is to follow. I have dedicated 60 years of my life towards providing that cup: not only to solve problems but to add sunshine to our day, with the very first sip of Dilmah. High Tea is the world’s tea ceremony. Yet it is defined more by scones, cucumber sandwiches and 18th Century dress than by the experience of tea. The revolution that the Dilmah Founder and his sons bring to tea this time, is in transforming high tea, from a dated, slightly irrelevant occasion to one that is sophisticated, indulgent and expresses the uniqueness of tea in a very enjoyable way. Ultimately it is intended to bring tea to a new generation, through elegant food pairing, delicious tea inspired food, fun mixology, perfectly brewed tea and a culinary experience that is unmatched. Afternoon Tea for the 21st Century.

foreword The thing about afternoon tea … Tea is gentle, occasionally slightly bold but never aggressive. I mean good tea of course and not the mix of teas from wherever it is available cheaply, that produces the unremarkable brown liquid and does disservice to the noble herb. Afternoon Tea similarly has its good and not so good sides. The not so good is the High Tea that takes the form of a lunch buffet served late, or dinner served early; a large assortment of food, perhaps elegantly presented as a buffet but singularly lacking in the inspiration that marks a genuine afternoon tea. The good side is beautiful. It is an experience that is woven together by the most urbane and complex herb that nature has blessed mankind with. As an accompaniment to food, tea has no equal. A beverage that, in its traditional, artisanal form, is crafted entirely by Nature and offered therefore in a multiplicity of personalities, dignifies food in a very special way. Whilst maintaining its purity from different terroirs, it elegantly pairs with food from fine caviar to steak & kidney pie. Separately, fine tea, delicious food, but together, magical in the sensual harmony that a well paired tea can bring to good food. There is merit in Tolkien’s observation, “If more of us valued food and cheer above hoarded gold, it would be a much merrier world” but the relevance of afternoon tea goes way beyond epicurean importance. There is no herb like tea. It is Natural, it embodies – to borrow an ancient Chinese description – Heaven, Earth & Man in a compelling partnership of climate, soil and artisanal manufacture to produce the healing herb. Tea is as infinite as the weather, with different hues, aromas, mouthfeel, flavour emerging from the leaves of the same plant, formed purely by Nature. That is still epicurean. What lies beyond? It is life itself for behind the pleasure in the taste of tea is an unique potency in protecting us from every lifestyle disease. Tea has been found to reduce the impact of stress on the human body, to protect against Alzheimer’s and Parkinson’s diseases, to strengthen the immune system, to enhance endurance, protect from diabetes and also cancers of many types, from cardiovascular disease, from the effects of smoking and exposure to radiation … there is a lot more from thousands of scientific studies on tea. Tea was first a medicine, harvested by doctors in ancient China. The medicine the n became a beverage as it traversed the globe, first in the hands of royalty and then equally, emperors and commoners. Tea is natural, universal, social, devoid of cultural or ethnic barriers, and Afternoon Tea is the closest we come to a cross cultural tea ceremony. We need to put the tea back in afternoon tea, and not only for the wellness of a generation plagued by stress to diabetes and everything in between. Equally important is it to encourage an appreciation of the simple pleasures of life, of greater connection and therefore empathy amongst family, friends and fellow humans in general. Without any doubt that will allow us to realign our behavior, attitudes and values to a lifestyle that is more harmonious with the time in which we live and happier. There is no greater pleasure than the innocent sophistication that Nature offers in a cup of fine tea, more complex than fine wine, pleasurable, healing and offering protection from the worst ailments of the 21st Century, encouraging solitary contemplation and at the same time a beverage that is more social than any other. Tea is unique and in its pure and artisanally made form, it is good. In these troubled times, we urgently need to learn once again to appreciate tea.

Dilhan C. Fernando Director Dilmah Tea

judges The judging is conducted by WACS certified judges and tea tasters and assessed in accordance with the global chefs standards.

Bernd Uber Australia

Dilhan C. Fernando

Peter Kuruvita Australia

Simon Gault New Zealand

Robert Schinkel Netherlands

Uwe Micheel Dubai

Black Hat Chef & WACS Reference Judge

Son of Dilmah Founder, Director Dilmah & School of Tea

Chef, Restaurateur and Media Personality

Entrepreneurial Chef & MasterChef NZ Judge

Star Mixologist & Dilmah Ambassador

Director of Kitchens - Radisson Blu Hotel, Dubai Deira Creek

Chef KK Yau Malaysia

Malcolm Goh Malaysia

Matias Palomo Chile

Tony Khoo Singapore

Alan Palmer Sri Lanka

Executive Chef Dorsett Regency Hotel Kuala Lumpur

Culinary Executive/ Supervising Chef PRIME restaurant, Kuala Lumpur

Culinary advisor & Chef

Executive Chef of Marina Mandarin Singapore

Honorary Lifetime WACS Member, Founding Member and Honorary Ambassador of the Singapore Chefs Association

Fabrice Sommier France

Christophe Megel Singapore

Chef Jamnong Nirungsan Thailand

Hidde De Brabander Netherlands

Eric Neo Singapore

Vindex Tengker Indonesia

Chief Executive Officer At-Sunrice Global Chef Academy

President Thailand Chefs Association

Owner - Dreams of Magnolia

Vice President Singapore Chefs’ Association

Advisor Association of Culinary Professionals Indonesia

Head sommelier of Georges Blanc Group

Bernard Ricolleau France Maître d’hôtel & Manager – “Seasons” – Institut de Paul Bocuse

AUSTRALIA NEW ZEALAND NETHERLAND FRANCE

AUSTRALIA

2 P12

August 13, 2014 Sydney TAFE (NSW Northern Sydney Institute) 250 Blaxland Rd, Ryde NSW 2112.

NEW ZEALAND July 15, 2014 AUT School of Hospitality & Tourism Auckland, New Zealand

NETHERLAND October 13, 2014 Miele Inspirience Centre Vianen, Netherlands

P278

4 P362

FRANCE

P400

March 30, 2015 Alan Ducasse Culinary Centre, Paris

THE JOURNEY CONTINUES TOWARDS THE GLOBAL REAL HIGH TEA CHALLENGE

contents Australia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 New Zealand. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 278 Netherlands. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 362 France . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 400

Australia

australia Sydney August 13, 2014 Sydney TAFE (NSW Northern Sydney Institute) 250 Blaxland Rd, Ryde NSW 2112.

he Dilmah Real High Tea in Australia kicked off on 29th of July 2014 in Melbourne and came to a glorious finish on the 13th of August 2014 at the Sydney TAFE (NSW Northern Sydney Institute) with much flourish and grandeur. 11 participants managed to emerge as Gold winners from the land of the Roos while it was Geoff Laws and Shaun Thompson representing the award-winning Qantas Lounges who emerged as National winners for the year. Australia’s proud colonial heritage having invariably integrated the tradition of high tea into its vibrant food culture, it was truly fascinating to see the wide variety of tea-inspired creations that has been put upon the judges’ table this year. Respect and regard for tea was showcased with great emphasis while the understanding of tea and its myriad of layers and flavours shown by the competitors was truly commendable. One of the most awarded and celebrated culinary professionals in the world, Black Hat chef Bernd Uber, celebrity chef, restaurateur and a well-loved media personality Peter Kuruvita and Dilhan C. Fernando, great tea aficionado and son of Dilmah founder joined together at the judging table this year, taking upon themselves the formidable task of selecting the crème de la crème of these tea-inspired culinary creations.

Australia

Qantas Lounges

(National Winner)

Named Best Australian Lounges at the 2012 Australian Business Traveller Awards, Qantas Lounges continued its winning streak by claiming the national title at the Dilmah Real High Tea Australia Challenge. Represented by Geoff Laws & Shaun Thompson.

Australia

MENU RED DELICIOUS paired with VINE-RIPENED CHERRY TOMATO, PERSIAN FETA & BALSAMIC GLAZE

LIGHTLY SEARED SCALLOP, CHORIZO & CAULIFLOWER PURÉE paired with COOL AS A CUCUMBER

DECONSTRUCTED PAVLOVA, CHOCOLATE MOUSSE & BERRIES paired with SZECHUAN OF A KIND

DILMAH UDA WATTE SMOKED DUCK, CHILLI JELLY & PICKLED VEGETABLES paired with ‘SCONES’ WHITE CHOCOLATE CREAM & HOME MADE JAM

DILMAH EXCEPTIONAL SPICED CHAI PANNA COTTA, TOFFEE & DEEP FRIED POPCORN

Australia

RED DELICIOUS 30ml ‘POM’ (pomegranate) Juice 1 cup caster sugar 1 punnet blueberries 1 punnet raspberries 310ml Dilmah Exceptional Berry Sensation 30ml Bundaberg ginger beer 1 wedge lime 1 tsp pomegranate kernels to garnish

1. In a cocktail shaker muddle 5 raspberries, berry syrup & ‘POM’ juice together. 2. Fill with ice. Add 90ml brewed Dilmah Berry Sensation tea (room temperature) and add a squeeze of lime. 3. Shake until all ingredients are combined and pour into a tall glass. Top with ginger beer and garnish with pomegranate kernels.

Berry Sugar Syrup 1. On a mild heat, combine one cup of brewed Dilmah Berry Sensation tea with sugar and berries. Reduce until syrup is formed. Drain berries before serving.

VINE-RIPENED CHERRY TOMATO, PERSIAN FETA & BALSAMIC GLAZE

2 Vine-ripened cherry tomatoes Persian feta 250ml balsamic vinegar Focaccia bread

Crouton 1. Pipe a small amount of marshmallow mix onto each piece of soaked sponge cake disc. Vine-ripened Tomato 1. Score the bottom of the tomatoes with a cross and deep fry for 2 minutes. Balsamic Glaze 1. Heat vinegar in a saucepan over a medium temperature. Bring it up to a boil and then reduce heat to low. Simmer for approx 20 minutes until glaze is reduced by half. Let cool and refrigerate.

Australia

LIGHTLY SEARED SCALLOP, CHORIZO & CAULIFLOWER PURÉE Fresh scallops 1 Chorizo sausage 200ml fresh milk 250g cauliflower 2 tbsp butter Salt & pepper

Scallops 1. Pre heat a saucepan on a high heat. Lightly sear scallops for 40 seconds on each side until caramelised. Chorizo Sausage 1. Thinly slice Chorizo sausage and fry in a saucepan on a high heat until golden brown. Cauliflower Purée 1. Finely slice cauliflower and place into a heavy based pot. Add butter, a pinch of salt and pepper & cook on low heat for 3 minutes. Cover cauliflower with milk, bring it up to a boil and then simmer until soft. Drain liquid and blend cauliflower until smooth.

COOL AS A CUCUMBER

45ml cucumber infused vodka 15ml Drambuie 90ml Dilmah Ceylon Young Hyson Green Tea 2 wedges fresh lime 200g dark palm sugar 150g water 50g coconut milk

1. In cocktail shaker, combine vodka, Drambuie, brewed Dilmah Ceylon Young Hyson Green Tea (room temperature), 15ml palm sugar syrup and lime. 2. Shake vigorously until all ingredients are combined. 3. Pour into a champagne flute and garnish with cucumber stick. Palm Sugar Syrup 1. Boil the water and sugar for 3 minutes, then add the coconut milk and simmer gently for 3 minutes more.

Australia

DECONSTRUCTED PAVLOVA, CHOCOLATE MOUSSE & BERRIES 4 large eggs 115g caster sugar 115g icing sugar Pinch of Salt 1 cup cream 3 tbsp caster sugar 1 vanilla bean 525g dark chocolate 50g extra virgin olive oil 175g thickened cream

Pavlova Meringue 1. Preheat oven to 120˚C. Using a electric mixer, whisk 4 large egg whites on a low speed for 1 minute, then increase the speed to medium and whisk for another 2-3 minutes or until the egg whites form stiff peaks. 2. Whilst continuing to whisk, add sugar and icing sugar a tablespoon at a time until the mix is stiff and glossy. 3. Shape the meringue on a lined baking tray and bake for 20 minutes, or until the meringues are pale and dry. Crème Patisserie 1. Whisk 4 large egg yolks & sugar together. Boil ¾ cup cream over a medium heat and add egg/sugar mix. 2. Once free of lumps, warm the other ¼ cup of cream and when it begins to boil, add it to the egg mix and stir well. 3. Return all to saucepan and place over high heat. Cook until thickened (about 1 min). 4. Reduce heat to medium and whisk until cream becomes shiny. Transfer to a bowl and add vanilla. 5. Place plastic wrap over surface and allow to cool. Choc Mousse 1. Melt 125g chocolate in a bain-marie and slowly add oil. 2. Whip thickened cream and combine with chocolate once it has reached 55˚C. Refrigerate.

SZECHUAN OF A KIND 110ml Dilmah The Original Earl Grey Tea 1 tsp Szechuan pepper 2g diced red chili 4g orange rind 1 cup caster sugar 1 cup water To garnish Cinnamon stick Melted dark chocolate Murray River pink rock salt

1. Place brewed Dilmah Natural Selection Earl Grey tea with Szechuan pepper, diced chili and orange rind into a vacuum seal bag. 2. Seal bag and place in sous vide water bath set at 63˚C for 30 minutes. 3. After flavour has infused, strain liquid into a fresh vacuum bag and seal. Once ready to serve, immerse bag in a 100˚C water bath for 10-15 minutes. Once heated, cut open bag and pour into a short glass. Add simple syrup to taste. 4. Garnish with chocolate and salt dipped cinnamon stick stirer.

Simple Syrup 1. Combine 1 cup caster sugar with 1 cup water. Bring to a boil and reduce until syrup is formed.

Australia

DILMAH UDA WATTE SMOKED DUCK, CHILLI JELLY & PICKLED VEGETABLES Duck breasts 3 tbsp Dilmah Uda Watte Tea 30 ml light soy sauce 30 ml fish sauce 30 ml sesame oil 1 cup brown sugar 1 cup rice 1tsp star anise 150ml cider vinegar 120ml water 75g caster sugar 6 medium-hot chilies 1 sheet gelatine 1 cucumber 1 carrot 1 onion Toasted black and white sesame seeds

Duck Breast 1. In a mixing bowl, combine pepper, soy, fish sauce & sesame oil. Coat and marinate duck for 30 minutes. Sear duck breasts skin down in a saucepan over a medium heat for 3 minutes. Remove and set aside. 2. Place some foil in a wok, add Dilmah tea, star anise, sugar and rice. Cover with a wire rack and cover. Turn heat to high until the wok begins to smoke. 3. Add duck breasts skin up and reduce heat to medium. Cover and allow to smoke for 10 minutes. 4. Turn off heat and allow duck to rest in wok for a further 5 minutes. Thinly slice duck breast. Chilli Jelly 1. Combine chilli, sugar, water & vinegar in a pot and bring to a simmer. 2. Take pan off heat and blitz ingredients together with hand mixer. Strain mixture. Leave to stand for 20 minutes and stir again to distribute chilli evenly. 3. Soak gelatin sheet in water and add one to mixture. Pour jelly into dry sterilised jar to set. Pickled Vegetables 1. Mix cucumber and salt in a small bowl and set aside to soften for 30 minutes. Drain and rinse, then combine with carrot and onion. Combine vinegar, sugar and water in a saucepan over a medium heat. Pour mix over vegetables and set aside to cool. Refrigerate.

Australia

SCONES, WHITE CHOCOLATE CREAM & HOME MADE JAM

100g butter 2 cups water 4 eggs 150g plain flour 1 punnet blueberries 1 punnet raspberries 1 lemon 50g caster sugar 1 vanilla bean 100g white chocolate 40g extra virgin olive oil 150g thickened cream 50g popping candy 40g icing sugar

Choux Pastry 1. Preheat oven to 220˚C. Combine butter and 1 cup water in a large saucepan and bring to the boil over a high heat until butter melts. 2. Add flour and beat vigorously until mixture leaves the sides of the pan. Remove from heat and cool for 10 minutes. 3. Add eggs to paste one at a time, beating mixture vigorously. Spoon mixture into a piping bag and pipe into 3cm diameter moulds onto a lined baking tray. 4. Bake for 15 minutes, then reduce heat to 180˚C. Prick pastries with a skewer & bake until golden and dry. Cool pastries on a wire rack to room temp.

Homemade Jam 1. Halve vanilla bean and combine the seeds in a saucepan with berries, juice of lemon, sugar and 1 cup water. Mix ingredients with hand blender. 2. Place the pan on a medium heat and bring to a boil. Simmer for 15 minutes. 3. Turn off the heat and carefully skim any foam off the top of jam. Cool mix and refrigerate.

White Chocolate Cream 1. Melt chocolate in bain-marie and slowly add oil. Whip cream and add chocolate once it has reached 45˚C. Refrigerate. 2. Serve with a piping hot cup of Dilmah Meda Watte tea to balance out the rich flavours of this perennial teatime favourite.

Australia

DILMAH EXCEPTIONAL SPICED CHAI PANNA COTTA, TOFFEE & DEEP FRIED POPCORN

20g Dilmah Exceptional Ceylon Spice Chai 200ml milk 200ml thickened cream 50g caster sugar 4 sheets gelatine 1 cup honey 1 cup water 50g caster sugar 3 tbsp canola oil 1/3 cup popcorn kernels Pinch salt 1 cup brown sugar ½ cup butter ¼ cup honey ½ tsp baking soda 125ml caster sugar 60ml water

Panna Cotta 1. Combine milk, cream and caster sugar in a saucepan. When it is almost boiling, remove from heat, add tea and stir to combine. 2. Let stand for 3-5 minutes. Strain mix through a fine sieve. Add 3 sheets of gelatine and whisk until combined. 3. Allow liquid to cool in fridge for 45 minutes. Fill small serving glasses half way and place in fridge to set for at least 2 hours. Once set, add honey syrup, set in fridge and top up with remaining Panna Cotta mix.

Honey Syrup 1. Combine honey, water and sugar in a saucepan over a medium heat and stir until sugar dissolves. 2. Remove from heat, add 1 sheet gelatin& let cool.

Popcorn 1. Heat oil in a saucepan over a medium-high heat. Put 3 or 4 kernels into the oil and cover pan. 2. Once kernels pop, add remaining kernels in an even layer. Cover then remove from heat. Count to 30 seconds before returning pan to the heat. This will pop the kernels evenly. 3. Once an even popping sound stops, remove pan from heat and place popcorn in a bowl. 4. Place brown sugar, butter, honey and baking soda in a pan on a medium heat. 5. Once melted, mix with popcorn and deep fry until golden brown

Toffee 1. Stir water and sugar in a saucepan over a low heat until sugar dissolves. Wait until sugar is dissolved and bring to a boil. Increase heat to high and dissolve any sugar left on pan. Cook until the mixture is a rich golden colour and remove from heat.

Australia

Araliya St. Kilda

(Gold Winner)

Araliya has been serving sublime Sri Lankan cuisine since 1985. It’s a great place to discover the gorgeous fusion of flavours guided by creative instinct. Represented by Anton Turco & Mahesha Kularathna.

Australia

MENU PEACH & BASIL ICED TEA paired with SPICED FLOATING ISLAND WITH PINEAPPLE SALSA

DILMAH SINGLE ESTATE OOLONG LEAF TEA paired with NO-BAKE PANDAN CHEESECAKE WITH RASPBERRY NAMA CHOCOLATE AND GINGER WAFFLE

REUSHLE paired with SPINACH DUCK PATÉ

SPICED COCONUT COMFORTER paired with BANANA BLOSSOM CROQUETTE

TEA INFUSED SEAFOOD CAKE WITH DILMAH CHAMOMILE FLOWER TEA CAVIAR

FRAGRANT JASMINE TEA PANNA COTTA WITH LIME MACAROONS, RHUBARB SYRUP & CANDIED RHUBARB

Australia

PEACH & BASIL ICED TEA 15ml lime juice 15ml simple syrup 6 basil leaves 100ml Dilmah Peach, iced tea 2 orange peels

1. In a cocktail shaker squeeze 1 of the orange peels and add all the ingredients, shake strong and double strain on fresh ice in a tall glass. 2. Garnish with a basil sprig and a squeeze of the 2nd orange peel.

SPICED FLOATING ISLAND WITH PINEAPPLE SALSA

Meringue ½ cup egg white ½ cup caster sugar 1l Milk

Spiced Custard 4 cups full cream milk 4 egg yolks 1 cup sugar 5 cloves 2 star anises 3 sticks of cinnamon

Pineapple Salsa 100g sugar 70 ml water 1 cinnamon stick 2 cloves 4 lime leaves 1 red chilli (sliced) 1 large pineapple (diced)

1. Whisk the egg white on high speed, slowly add caster sugar. 2. Keep whisking until the sugar is completely dissolved and the mixture becomes white and forms stiff peaks. 3. Heat a large pot of hot milk (the milk should not be too cold nor boiling rapidly). 4. Spoon the meringue into the hot milk and poach for approximately 2 minutes or until the surface of the meringue gets firm. 5. Place on a clean paper towel to drain excess water.

1. Bring the milk and all of the spices up to a boil, turn to simmer and let infuse for 30 minutes. 2. Whisk the sugar and the egg yolks until light and fluffy. 3. Strain the milk well and slowly pour into the egg yolks and sugar mixture while whisking. 4. Cook the mixture on top of the bain-marie until the mixture is thickened and coats the wooden spoon.

1. Combine water, sugar and all of the spices. 2. Bring up to a gentle boil to make sugar syrup. 3. Then pour the hot mixture of the sugar syrup on top of the diced pineapple to infuse. 4. To serve, place a spoonful of pineapple salsa at the bottom of the serving glass. 5. Pour in the chilled Anglaise; carefully place the poached meringue on top. 6. Garnish with julienne lime leaves and chilli to elevate the flavour.

Australia

DILMAH SINGLE ESTATE OOLONG LEAF TEA Serves 1 1 tsp Dilmah Single Estate Oolong Leaf Tea 220ml freshly boiled spring water, cooled to 80˚C

1. Place the tea in the warmed teapot. Remember to add an extra teaspoon of tea for the pot. 2. Pour the boiling water directly on to the tea. 3. Stir well and brew for 3 minutes. 4. Stir once more and strain. 5. Serve in a teacup.

NO-BAKE PANDAN CHEESECAKE WITH RASPBERRY NAMA CHOCOLATE AND GINGER WAFFLE Coconut Sponge ½ cup caster sugar 3 eggs (separated) ¼ cup almond meal ¾ cup fine desiccated coconut

Pandan Cheesecake 1 cup thickened cream 250g cream cheese (at room temperature) ¼ cup caster sugar Pandan extract

Raspberry Nama Chocolate 200g white chocolate 80g heavy cream 20g butter 1 tbsp of dried raspberry Ginger Waffle 60g butter (melted) 35g flour 3 tbsp fresh ginger, shredded 45g glucose 90g sugar To Serve

1. Combine egg yolks, sugar, coconut and almond meal and beat until light and fluffy. 2. Then beat egg whites with 1 tbsp of sugar to stiff peaks. 3. Gently fold the egg yolk mixture with the egg white. 4. Spread evenly onto a large baking tray and bake at 160˚C for 20 minutes.

1. Beat the cream cheese with the caster sugar until light and fluffy. 2. Add the pandan extract to desired taste. 3. Whisk the thickened cream until soft peaks form. 4. Combine the two mixtures together. 5. In a lined baking tin, place in the coconut sponge and then carefully spread the above mixture on top and chill for at least 6 hours. 1. Bring the cream to a boil and simmer. 2. Stir in the chocolate, gently stirring until the chocolate is completely dissolved. 3. Add in the butter and the raspberry powder and stir well. 4. Place on a lined square tin and chill for at least 6 hours.

1. Melt the butter. 2. Combine all the ingredients together to form a soft dough. Chill until firm. 3. Roll into a small ball and bake at 200˚C till golden brown. 4. Cut the dough into thin strips and bake at 200˚C until golden brown. 1. Cut a small piece of the cheesecake. 2. Scoop out one small piece of Raspberry Nama Chocolate and place on top. 3. Garnish with a thin piece of ginger biscuit.

Australia

REUSHLE 30ml Tanqueray Gin 15ml Campari 15ml Dilmah Rose with French Vanilla Tea Syrup

1. In a mixing glass add all ingredients and stir until it’s chilled. 2. Strain into a chilled coupe glass. 3. Squeeze an orange peel on top.

SPINACH DUCK PATÉ

Paté 15ml brandy 100g baby spinach 2 legs duck confit (minced) 2 tbsp lemon juice Salt Pepper

Beetroot Jelly 100ml beetroot 3g agar-agar 2 tbsp sugar 1 tsp cinnamon

Salad

1. Add duck, spinach, lemon juice, brandy and seasoning to a blender. 2. Blend until smooth textured.

1. Boil beetroot with sugar and cinnamon. 2. Cool it down and blend it with a bit of water to make a purée. 3. Add agar-agar and boil again. Pass it through and set it up in a flat tray until it’s chilled.

1. Julienne the mango, chilli and beetroot jelly.

½ green mango 1 chilli (deseeded) Beetroot jelly

Godhamba Roti 2 cups plain flour 1 egg Sugar (pinch) Salt (pinch) 3 tsp vegetable oil ½ cup Warm Water

1. Mix the flour, egg, sugar, salt, oil and warm water and knead well until you get a smooth dough. 2. Stretch the dough and cook the roti on a griddle. 3. Cut roti into small circles and place on a mould to get a basket shape. 4. Bake in a pre-heated 240˚C oven for 5 minutes or until crispy. 5. Let it cool down, pipe the pate into the basket. Garnish with the salad.

Australia

SPICED COCONUT COMFORTER

1 tsp Dilmah Uda Watte Single Region Ceylon Tea 1.5 cloves 5 bar spoons of roasted coconut syrup

1. Muddle the cloves and add to a teapot with the tea. 2. Add boiling water, stir and let rest for 2 minutes. 3. Add the coconut syrup into a teacup. 4. Stir the tea again and strain in the teacup. 5. Stir to dissolve the syrup and serve.

BANANA BLOSSOM CROQUETTE 100g banana blossoms 1 tomato 2 tsp cumin seeds 2 tsp Sri Lankan unroasted curry powder 2 tsp vegetable oil 1 onion 1 tsp crushed ginger and garlic Salt Pepper 100ml crêpe batter 100g roasted cashew crumbs 100g fresh bread crumbs Egg wash 2 tsp sauce made with cinnamon and cardamom smoked tomato

1. Cut banana blossoms into cubes, wash well and keep draining. 2. Cut tomato into cubes. Dice the onion. 3. Pan-fry the onion with a little bit of oil, add garlic, ginger, curry powder, cumin seeds, tomato, banana blossoms, salt and pepper. 4. Cook until it releases the flavour and dry the mix at high heat. 5. Make pan-size crêpes. 6. Add the mix in the centre of the crêpe and roll it up like a cigar. 7. Mix the cashew with the breadcrumbs and crumb the cigar and deep fry until golden. 8. Serve with a side dip of smoked tomato sauce.

Australia

SEAFOOD CAKE WITH DILMAH CHAMOMILE FLOWER TEA CAVIAR

Cake 100g fresh Blue-Eye fish 3 prawns 3 tbsp fresh coriander 1 tsp fennel seeds 1 tsp kaffir lime leaves Salt Pepper 1 chilli (deseeded) 1 tsp chopped lemongrass 2 tbsp lemon juice

Hopper 100g rice flour 2 tsp yeast Pinch of sugar 1 egg 200ml coconut milk

Chamomile Caviar ½ cup water 2 tsp agar-agar 1 drop orange colouring 3 tbsp Dilmah Pure Chamomile Flowers 2 tbsp sugar 200ml vegetable oil

1. Cut fish and prawns into cubes. 2. Add coriander and lime leaves, salt, pepper, chopped chilli, lime juice, fennel seeds and lemongrass. Mix together. 3. Separate into small cake shaped portions and bake in combi dry & steam at 200˚C for 6 minutes on a greaseproof tray.

1. Mix rice flour, salt, yeast, sugar and egg with a bit of warm water. Add coconut milk and make a smooth batter. 2. Make the hopper in a traditional metal hopper bowl or big ladle using fire.

1. Boil water with agar-agar and orange colouring, chamomile flowers and sugar. 2. Strain well. 3. Pour the mix into a syringe and pop it out little by little into cold oil. 4. Wait until it settles and drain the oil.

Assembly 1. Place the cake into the hopper. 2. Garnish with the caviar.

Australia

FRAGRANT JASMINE TEA PANNA COTTA WITH LIME MACAROONS, RHUBARB SYRUP & CANDIED RHUBARB

Jasmine Tea Panna Cotta 250ml of thickened cream 1 gelatine leaf 75ml milk 40g caster sugar 5 tea bags Dilmah Green Tea with Jasmine Flowers

Lime Macaroons 3 egg whites ¼ cup caster sugar 1 cup almond meal 2 cups icing sugar Lime zest

Rhubarb Syrup 150g of sugar 1 bunch of fresh rhubarb diced

Candied Rhubarb Fresh rhubarb Icing sugar

To Serve

1. Bring the milk, cream and sugar mixture to simmering point and add in the tea bags and infuse for 3 minutes. 2. Meanwhile soak the gelatine leaf in cold water until softened. 3. Add the gelatine leaf to the mixture. 4. Let cool slightly and pour into a mould and chill until firm.

1. Whisk the egg whites and sugar until stiff peaks form. 2. Sift the almond meal and icing sugar well and add in the egg whites, gently fold them together. 3. Pipe the mixture onto a large baking sheet and bake for 15 minutes at 150˚C. 4. For the filling beat together lime zest and 50g of softened butter together. 1. Bring the mixture to a gentle boil until the rhubarb gets softened and the syrup become thick. Let chill slightly. 2. Strain mixture through a fine sieve and chill completely.

1. Thinly slice fresh rhubarb. 2. Toss well with icing sugar. Bake at 50˚C until crispy.

1. Unmold the Panna Cotta. 2. Place a lime macaroon on top and garnish with mint syrup and candied rhubarb.

Australia

William Angliss (Gold Winner) One of the leading culinary, hospitality and tourism institutes in the world, William Angliss Institute has inspired and guided thousands of professionals to achieve excellence. Represented by Roy Chin & YJ Yeo.

Australia

MENU SALMON & AVOCADO PETIT FOUR SENSATION paired with Lemongrass & Lemon Tea

CHICKEN & MUSHROOM MOUSSE WITH APPLE JELLY paired with Italian Almond Sour

MANDARIN PARFAIT WITH GRAPEFRUIT BURST paired with Yata Watte Single Region Luxury Tea

COCONUT CHEESECAKE WITH STRAWBERRY EXPLOSION paired with Misty Spice Chai Cocktail

TEA INFUSED SMOKED EARL GREY TEA DUCK MACARON

ROSE WITH FRENCH VANILLA TEA SORBET

Australia

SALMON & AVOCADO PETIT FOUR SENSATION Savory Breton 170g butter 150g icing sugar 6g salt 72g egg yolk 230g plain flour 22g baking powder 3g pepper (black) 2.5g thyme (fresh)

Avocado Mixture 1 whole avocado 1 cucumber (seedless) 5g dill (finely chopped) 5g fennel (finely chopped) 2 gelatine sheets Salt & Pepper to taste

Tasmanian Atlantic Raw Salmon 300g salmon 5g dill 5g fennel Salt & pepper to taste

Mayonnaise 500ml oil 1 tbsp Dijon mustard 15ml white vinegar 3 egg yolks Salt & pepper to taste

Salmon Skin Ring 100g salmon skin 10g oil Salt & pepper pinch

1. Cream the butter, sugar and salt to combine and smooth. 2. Add egg till all is combined together. 3. Add all dry ingredients together. 4. Roll to 4mm thickness over the baking paper and freeze for 10 minutes. 5. Bake at 180˚C for 8 minutes.

1. Combine grated cucumber, diced small cubes of avocado, dill and fennel. 2. Add salt and pepper to taste. 3. Add melted gelatine into the mixture. 4. Pack mixture into rectangular ring and blast freeze for 1 hour. 5. Cut to 3cm x 3cm, 4mm thickness.

1. Debone the salmon. 2. Season the salmon with dill, fennel, salt, pepper and olive oil. 3. Cut into 3cm x 3cm squares of 4mm thickness.

1. Mix egg yolk, Dijon mustard, and white vinegar together in the bowl thoroughly. 2. Add the oil gradually, whisking continually. 3. Once fully combined, adjust the seasoning.

1. Cut the skin into desired length and width. 2. Season the skin with oil, salt and pepper. 3. Tie both ends with butcher string and tie around the ring. 4. Bake the skin at 180˚C for 20 minutes or till crispy and gold in colour.

Australia

CHICKEN & MUSHROOM MOUSSE WITH APPLE JELLY Chicken & Mushroom Mousse 250g cream 500g wild mushroom 1 shallot (chopped) 100g thyme 125ml dry white wine 2tbsp extra virgin olive oil 1tsp sea salt 1/2 tsp black pepper (crushed finely) 150g water chestnut (brunoised) 4 chicken thighs, skinless (poach)

Apple Jelly 2 Granny Smith green apples 200g apple juice Malic acid to taste Fructose to taste 0.8g agar 0.6g gellan Watercress /violet garnish

Lavosh 500g strong flour 10g sugar 25g salt 125g vegetable oil 375g milk

1. Heat olive oil over medium-low heat in the saucepan, add mushroom then stir through. 2. Add shallot & thyme, sauté for 5 minutes till mushroom is fully cooked. 3. Deglaze with white wine. 4. In the food processor, place chicken, mushroom, salt & pepper and mix until fine paste. 5. Add quarter of the cream into the mixture and continue to blend. 6. Add cream, a little at time to the mixture until it reaches a mousse consistency. 7. Fold in water chestnut into the mousse. 8. Seal in the bowl and refrigerate until needed. 1. Slice fresh apple on the meat slicer at the thickness of 4.5cm. 2. Cut the sliced apple into desired shape. 3. Season the apple juice, malic acid and fructose and set aside 4. Disperse into juice with agar and gellan. 5. Bring juice to a boil & simmer for 2 minutes. 6. Place the sliced apple into desired mould and pour mixture into mould. Let the mixture set.

1. Combine all dry ingredients together and mix well. 2. Add vegetable oil and milk together and combine all together to form dough in the dough mix. Mix for 13-15 minutes till it does not stick on the sides of the bowl. 3. Grease the bowl and put the dough in the bowl for resting, more than 24 hours to get better texture. 4. Pre-heat oven to 180˚C. 5. Roll them out to the thickness of 1cm on the dough breaker. Spread them on the sides of the baking tray before trimming off the sides. 6. Dock the lavosh and par bake for 6-8 minutes. Cut them to desired shapes and continue to bake them till golden brown.

ITALIAN ALMOND SOUR 75ml Dilmah Italian Almond tea syrup (100ml/3 tea bags) 30ml sugar syrup 15ml egg white Maraschino Cherries for garnish

1. Combine all ingredients together. 2. Proceed with shake and strain method. 3. Shake for at least 15-20 seconds to achieve good foam. 4. Serve in an old-fashioned glass. 49

Australia

MANDARIN PARFAIT WITH GRAPEFRUIT BURST Mandarin Parfait 100g yolks 100g sugar 200g cream 9g gelatine 5zest 81g mandarin purée (20%) 2 drops colouring, orange

1. Place the gelatine leaves in cold water to soften. 2. Whip the cream to a soft peak and place in the fridge. 3. Start whisking egg yolks. 4. Heat the sugar and 30ml of water over a medium heat. Swirl the pan to ensure all the sugar is dissolved. 5. Use a thermometer to monitor the temperature of the sugar syrup. Once it reaches 121˚C, reduce the mixer speed and carefully pour the syrup over the egg yolks. This mixture is called ‘Pate a Bombe’. 6. Increase the mixer speed to full and whisk until cool. 7. In the meantime zest the mandarins over the bowl of whipped cream. 8. Fold 1/3 of the whipped cream into the Pate a Bombe followed by the remaining 2/3. 9. Squeeze excess water from the gelatine and melt over a low heat. Add to the parfait mixture, mix well and pour into a lined tray. 10. Freeze overnight. 11. Work quickly, remove from the tray and cut into desired pieces. Keep parfait in the freezer until ready to serve. Note This recipe doesn’t work with a smaller quantity as the mixer won’t whisk properly. The parfait will freeze well for up to 2 weeks.

Coconut Dacquoise 200g blanched almond meal 60g plain flour 240g icing sugar 300g egg whites 135g sugar 100g desiccated coconut

Feuilletine Spread 400g dark chocolate 150g Feuilletine

1. Sift together the almond meal, plain flour and icing sugar. 2. Whisk the egg whites in a stand mixer until soft peaks form, gradually adding the sugar. 3. Take the mixture off the machine and gently fold through the sifted dry ingredients, along with the desiccated coconut. 4. Spread onto two silicone baking paper-lined trays, 400g per tray, and bake at 160˚C for 6 minutes, or until cooked. 5. Remove from the oven and immediately transfer to a wire rack to cool as fast as possible.

1. Melt the dark chocolate and mix in the Feuilletine. 2. Spread evenly onto the Dacquoise once they have cooled. 3. Place into the freezer.

Australia

Yata Watte Single Region Luxury Tea 10g Dilmah yata watte tea 1l freshlyboiled spring water

1. Spoon out tea into pot. 2. Pour the freshly boiled water over the tea. 3. Stir well and brew for 3-5 minutes. 4. Strain and serveas you wish.

Australia

COCONUT CHEESECAKE WITH STRAWBERRY EXPLOSION Orange Cacao Tuile 250g sugar 65g self-raising flour 8g cacao powder 100g orange juice 125g butter Strawberry Sauce 200g strawberry purée 60g water 60g sugar 25g lime purée Sosa Gelespessa, to adjust the thickness of the sauce Vegetable Gelatine Sphere 500g water 50g sugar 30g sosa vegetable gelatine

1. Mix sugar with melted butter. Mix well together. 2. Add flour and cacao powder together. 3. Add orange juice and mix. 4. Spread on silpat and bake at 170˚C for 10 minutes.

1. Make syrup with sugar and water. 2. Pour syrup into the strawberry purée and lime purée. 3. Mix well together with hand mixer and add Sosa Gelespessa. 4. Pour in the mould and freeze.

1. Mix sugar and Sosa vegetable gelatine. 2. Boil water and add the sugar/gelatine mix when at least 90˚C hot. 3. Dip the frozen sauce into the vegetable gelatine to form a sphere. 4. Leave the sphere in the tray with sugar syrup and keep in the fridge till required to serve. Note If thicker skin is required, dip it twice, otherwise the skin will be thin.

Coconut Meringue 100g egg white 200g sugar 100g desiccated coconut

1. Whisk egg white and add sugar gradually. Then add desiccated coconut. 2. Pipe on a Silpat and dry in the oven at 100˚C for 2 hours.

Australia

MISTY SPICE CHAI COCKTAIL 45ml Dilmah Spiced Chai Tea Syrup (100ml/2 tea bag) 15ml vanilla vodka 30ml vodka 15ml cinnamon vodka 15ml sugar syrup 30ml pear juice

1. Combine all ingredients together. 2. Proceed with shake and strain method. 3. Serve in a sugar-rimmed martini glass.

Australia

SMOKED EARL GREY TEA DUCK MACARON Duck Marinade Mixture ½tsp Coriander Seeds ¼tsp white peppercorn 6 whole cloves 225g brown caster sugar 550g coarse caster sugar 25g fresh parsley, finely chopped 2tbsp finely grated lemon zest 550g salt 3 duck breasts 2g Dilmah Earl Grey Tea Salt and pepper, to taste Knob of butter

Spring Onion and Chillies 100g spring onion 2 red chillies 200g ice Earl Grey Tea Caviar 250g Dilmah Earl Grey Tea (4 tea bags for 250ml) 1g sodium alginate 5g calcium lactate 1000ml water Cranberry Mixture 250g frozen cranberry 120g orange juice Macaron Shell 300g almond meal 250g icing sugar 1st egg white (90g) 250g sugar 62.5g water 2ndegg white (95g) 1.5g egg white powder

1. Grind coriander seeds, peppercorn and cloves in an electric spice grinder, stir together with the salt, sugar, parsley and lemon zest in a bowl. 2. Score duck skin in a crosshatch pattern with a sharp knife. 3. Bury the duck breast in the marinade mixture and chill for 30 minutes. 4. Rinse the duck breast lightly and pat dry well. 5. Sprinkle Earl Grey tea leaves on the breast. 6. Smoke the duck with the smoking gun in the seal bag for 30 minutes and continue for another 30 minutes (smoke with Earl Grey Tea Leaves.) 7. Preheat oven 200˚C. 8. Heat up frying pan with cooking oil. Over a medium heat, seal the skin side of the duck breast for 8 – 10 minutes. 9. Pour away the excess fat and then add butter. 10. Place the duck breast on the tray; in the oven for 5 – 10 minutes till the duck is medium rare. 11. Remove from the oven; rest it for 10 minutes before cutting the breast to 5mm thick slices. 1. Cut the chillies and spring onion into julienne. 2. Soak in the ice water for 20 minutes.

1. Blend the tea mixture and sodium alginate with stick blender, set aside and cool in the fridge for 5 hours. 2. Blend calcium lactate and water together and cool in the fridge for 5 hours.

1. Cook cranberry and orange juice over low-heat till thick. 2. Cook between 8-10 minutes. 3. Put in blender together till smooth and set aside. 1. Mix almond meal and icing sugar together. 2. Mix it in a mixer and pass it through a sieve. 3. Add 1st egg white. Mix it to form a paste. Make sure all icing sugar and almond meal is mixed well. 4. Boil water and sugar in the saucepan to 118˚C. 5. Put 2nd egg white in a mixer with the egg white powder, start whisking the mixture when the syrup is at 115˚C to obtain the best texture of Italian meringue. 6. Keep whisking the meringue until it turns warm. 7. Add the meringue in 5 times with the paste. 8. To add the meringue in at several times and mixing it well into the preparation is very important for the best final result. 9. Once all the meringue is added, then start the MACARONER technique. 59

Australia

ROSE WITH FRENCH VANILLA TEA SORBET

Tea Syrup

1. Boil the water, make the tea syrup. Then set aside

9 Dilmah Rose with French Vanilla tea bags 1000ml spring water Sugar Syrup Base 495g water 281g sugar 180g glucose 6g stabilizer

Sorbet 600g tea syrup 600g sugar syrup Base

Pistachio and Oats Crumble 367g Butter 333g sugar 10g salt 433g self-raising flour 100g pistachio 67g coconut 167g rolled oats

Microwave Chocolate Raspberry Sponge 240g Egg 10g yolk 70g sugar 1g salt 24g self-raising flour 100g dark chocolate 20g dried raspberry powder 2 charge cylinders

Rose Petal 3 edible pink roses 1 egg white 50g caster sugar 1 vanilla bean

1. Heat up water, sugar and glucose together. 2. Cool sugar mixture to 40˚C before adding stabilizer. 3. Using a stick blender, mix the stabilizer together.

1. Combine both mixtures and use stick blender to mix together till all combines well. 2. Cool it down in the fridge before churning on the machine.

1. Mix all ingredients together. 2. Bake in oven at 180˚C till golden brown and crumbly for around 15 minutes

1. Melt chocolate and combine with the ingredient with hand mixer until smooth. 2. Strain the mixture and pour into the siphon gun with 2 charge capsules. 3. Pour into the plastic cup. 4. Bake in the microwave for 55 seconds to a minute.

1. Mix vanilla bean and sugar together. 2. Brush egg white on the petals and dip in the sugar and vanilla mixture 3. Lay on the tray, dry in the oven at 70˚C heat till crispy.

Australia

Novotel on Collins (Gold Winner) A 4 star hotel in the heart of Melbourne, the contemporary Novotel Melbourne on Collins is perfectly positioned on stylish Collins Street. Make time to try out their teatime delights on offer. Represented by Jagdev (JD) Singh & Lee Kyung Ho (Kevin).

Australia

MENU Garden Brown garden pot paired with ‘Meda Watte’

Ocean ‘Almond Chai’ paired with Tasmanian smoked salmon and purple potato croquette with horseradish veloute

Bees and Hives ‘Dilmah Sling’ paired with Honey glazed sponge cake with lemon curd, pistachio and baked strawberries

Rainforest Bush ‘Berry Punch’ paired with White chocolate mousse with chocolate and coconut soil with a chocolate tuille

TEA INFUSED Fresh from the Sea Earl grey tea calamari with tomato gazpacho with herb curry crumble, earl grey oil and green tomatoes

Field Chai tea apple crumble with chai tea jelly and vanilla cream

Australia

BROWN GARDEN POT

4 pcs brown bread Butter

1. Flatten 4 pieces of brown bread with a rolling pin. And then roll it with foil. 2. Bake at 175˚C for 8 minutes. 3. Unfold foil and brush it with butter and bake again for 5 minutes.

Couscous

1. Cook couscous in hot water until well cooked.

Brown Bread Pot

100g couscous 120ml hot water

Beetroot Purée 150g beetroot 20g onion Water

Baked Beetroot 50g beetroot, diced 50g Persian feta cheese 30g roasted walnut 30g roasted shallot Baby rocket leaves

1. Cook beetroot and onion in boiling water until soft. 2. When cooked through blend it to a purée.

1. Roast the diced beetroots at 165˚C for 15 minutes. 2. Mix with Persian feta cheese, roasted walnut, roasted shallots and baby rocket.

Assembly 1. Dollop beetroot purée onto the plate and then put brown bread on it. 2. Place couscous, beetroots purée and roasted dice beetroots, Persian feta cheese, walnut, shallot inside the bread and finish it with baby rocket leaves.

MEDA WATTE Serves 1 220ml fresh spring water 2 tsp of Dilmah Meda Watte Tea

1. Boil fresh spring water to 100˚C. 2. Pour freshly boiled water directly onto tea. 3. Stir the tea once then let the tea brew for 3 minutes. 4. Stir once more and strain the tea in the cup at the end of the 3-minute brewing time.

Australia

ALMOND CHAI Serves 1 220ml fresh spring water 2 tea bags Dilmah English Breakfast Tea 2 tsp white sugar 5 pods green cardamom 5g freshly grated ginger 50ml fresh milk 7 skinless almonds (chopped) ½ tsp poppy seeds 1 tbsp ghee (clarified butter)

1. Boil water in a pot to 100˚C. 2. Add tea, cardamom, sugar and ginger together in the pot with the water and bring to a boil 3. Then add milk. 4. Bring to a boil again after adding fresh milk. 5. While you are waiting for the tea to boil in a pan, sauté the poppy seeds and almond in the ghee. 6. Then strain the tea into a jug and add the sautéed poppy seeds and almond. 7. Stir and serve tea in double walled glass.

TASMANIA SMOKED SALMON & PURPLE POTATO CROQUETTE WITH HORSERADISH VELOUTE

Smoked Salmon & Purple Potato Croquette

1. Mix all ingredients in bowl and make shape like a small log. 2. Handling it carefully coat with crumb.

100g smoked salmon 200g purple potato, mashed 20g chopped dill 20g chopped gherkin 10g chopped capers 20ml lemon juice and salt & pepper, 2 eggs 250g breakfast corn flakes 100g plain flour for crumb Horseradish Veloute 200g cream 5g chopped dill 5g chopped gherkin 10ml lemon juice 20g horseradish

1. Boil the cream and slowly reduce, put dill, gherkin, lemon juice, horseradish in and finish it when sauce becomes thick.

Assembly 1. Deep-fry salmon croquette until golden brown. 2. Put croquette on plate and pour the sauce on spot.

Australia

DILMAH SLING Serves 1 45ml Tanqueray Gin (Infused with Dilmah Earl Grey Tea) 15ml Chambord 10ml sugar syrup 15ml fresh lemon juice

1. Combine all ingredients together in a Boston shaker. 2. Fill the Boston shaker with ice. 3. Shake vigorously. 4. Double strain into a cocktail glass. 5. Garnish with rimmed popping candy.

HONEY GLAZED SPONGE CAKE WITH LEMON CURD, PISTACHIO & BAKED STRAWBERries

Sponge Cake 4 eggs 110g sugar 100g flour 60g melted butter 5g lemon zest 100g honey

Lemon Curd 125g lemon juice 125g sugar 2 eggs whole 2 egg yolks 125g melted butter

Garnish 70g pistachio 50g strawberries 20g icing sugar

Assembly

1. Beat the egg and sugar until pale and creamy. 2. Add flour, melted butter, lemon zest all together mix well and bake at 180˚C for 17 minutes.

1. Whisk all together on double boiler until about 60˚C. Cool it down on ice water after taking off the heat.

1. Roast 70g pistachio on pan slowly. Add 20g icing sugar while tossing. Blend it. 2. Bake 50g strawberry with icing sugar at 175˚C for 6 minutes.

1. Cut the sponge cake using flower cutter. Glaze it with honey. 2. Put lemon curd in the middle. 3. Put baked strawberry on top of curd. Finish it with pistachio crumble.

Australia

BERRY PUNCH Serves 1 60ml Dilmah Exceptional Berry Sensation Tea 15g mixed berry compote 15ml fresh lemon juice 10ml sugar syrup

1. Brew the tea for 4-5 minutes for a strong brew and chill it. 2. Purée berry compote in a blender. 3. Add all ingredients in to a Boston shaker. 4. Fill Boston shaker with ice. 5. Shake vigorously. 6. Use a hawthorn strain and strain in a hurricane glass. 7. Garnish with candied raspberry, blueberry and strawberry.

Australia

WHITE CHOCOLATE MOUSSE WITH CHOCOLATE & COCONUT SOIL, RIBERRY, CHOCOLATE TUILLE White Chocolate Mousse 95g white chocolate 225ml cream 2 whole eggs 1 gelatine sheet 40g sugar

Chocolate & Coconut Soil 80g flour 50g sugar 20g brown sugar 30g coconut flakes 55g melted butter 30g cocoa powder

Riberry

1. In a bowl, whisk egg and sugar until pale, gradually adding in melted chocolate. 2. In a separate bowl, whisk cream till stiff peaks form. Fold into mousse. 3. Add the gelatine as well slowly.

1. In a bowl, mix all ingredients together, rest it 10minutes and then roll it 1cm thick on tray and bake at 180˚C for 8 minutes

1. Mix riberries and sugar syrup.

50g riberry 100g sugar syrup

Chocolate Tuile 110g melt butter 170g icing sugar 120g whipped egg white 150g flour 25g cocoa powder Assembly

1. In a bowl, whisk egg white till soft peak. 2. Gradually add other all ingredients and mix well. 3. Spread it evenly on baking paper with square shape mold. 4. Bake it for 2 minutes first and take out the middle with a round cutter, then finish by baking another for 2 minutes in oven.

1. Place a layer of chocolate and coconut soil at the bottom of the glass, then layer with riberries and white chocolate mousse. 2. Finish it with the chocolate tuile and baby mint.

Australia

EARL GREY TEA CALAMARI WITH TOMATO GAZPACHO WITH HERB CURRY CRUMBLES, EARL GREY OIL AND RUSSIAN TOMATO SEEDS.

Dilmah Earl Grey Tea Calamari 2 medium sized calamari 300ml Dilmah Earl Grey Tea

Tomato & Earl Grey Tea Gazpacho 3 medium size tomatoes 30g onion 400ml Dilmah Earl Grey Tea

Herb & Curry Crumbles 3 stalks parsley 5g curry power 100g bread crumble 10ml olive oil 2g salt

Earl Grey Oil 2 tea bags Dilmah Earl Grey Tea 100ml olive oil

1. Cook calamari and vacuum it with tea after cooled down. 2. Keep in fridge overnight. Cut into rounds next day.

1. Sauté onion and tomato in medium heat and slowly pour tea and boil until soft and blend it.

1. Blend parsley, curry powder, bread crumble, olive oil and salt together.

1. Combine 2 Earl Grey tea bags and 100ml olive oil together and keep it overnight.

Assembly 1. Place tomato and Earl Gray Tea Gazpacho on first and then put rounds of calamari in the middle. Finish it with Earl Grey oil, crumble and Russian tomato seeds.

Australia

CHAI TEA APPLE CRUMBLE, CHAI TEA JELLY, VANILLA CREAM Chai Tea Apple Crumble 110g flour 100g almond meal 90g sugar 90g melted butter 50g chai tea infused apples(Sou vide 60˚C/10min)

Chai Tea Jelly 200ml Dilmah Spice Chai Tea 10g sugar 2 gelatine sheets

Chai Tea Apples 2 apples 200ml Dilmah Spice Chai Tea

Vanilla Cream 200g cream 2 tea bags Dilmah Spice Chai Tea 1 vanilla bean pod

Assembly

1. Combine all together well and rest for 20 minutes and roll it out 1cm thick and bake it out on tray at 175˚C for 8-9 minutes.

1. Combine 200ml Dilmah Spice Chai Tea for 4-5 minutes with 10g sugar and melted gelatine sheets. 2. Put into mold, keep in a fridge overnight.

1. Cut 2 apples into 2cm logs with the core. 2. Vacuum it with 200ml cold Chai Tea. Keep in fridge overnight. 3. Take out the apples and sprinkle some sugar on top before blow torching.

1. Boil 200g cream and 2 bags of chai tea and strain it. 2. Put the cream back on heat and add 1 pod of vanilla bean. 3. Reduce until thick.

1. Put layer of apple crumble, jelly and vanilla cream on the chai tea jelly. 2. Garnish with apple, baby mint & flowers.

Australia

Stamford Grand Adelaide (Gold Winner) Take a step off the beach and relax with High Tea at Glenelg in The Promenade Restaurant at Stamford Grand Adelaide. If the spectacular views of Glenelg Beach are not reason enough to choose the Promenade Restaurant for your Adelaide High Tea, then the comfortable and spacious setting with abundant natural light should provide sufficient motivation. Represented by Naomi Elizabeth Kilpatrick & Rafael Del Rio.

Australia

MENU Sugar Crusted Orange Scone Passionfruit curd and double cream

paired with The Riverland Cocktail

Tasmanian Smoked Salmon on Brioche Chive cream and caper

paired with The Original Earl Grey

Barossa ham and Gruyere Gougere Cauliflower cream and char grilled asparagus

paired with Uda Watte

Une Petite Merveille Raspberry delice with macadamia and cinnamon sweet pastry

paired with ThE Au Pomme Vert Mocktail

Blueberry Madeline paired with Dilmah English Breakfast and cardamom chai

TEA INFUSED Fragrant Jasmine Green Tea in Asian inspired Consommé Chicken, mushroom and spring onion wonton

Ceylon Cinnamon Spiced Tea Macaron Granny Smith apple and chocolate dirt

Australia

SUGAR CRUSTED ORANGE SCONE WITH PASSIONFRUIT CURD AND DOUBLE CREAM Sugar Crusted Scone 660g plain flour 100g caster sugar 20g baking powder 110g unsalted butter 1 egg 350 ml milk 10ml orange essence oil 15ml Cointreau Zest of 2 oranges

Passionfruit Curd 2 eggs (lightly whisked) 60g caster sugar 70g passionfruit pulp 60g butter, diced 15g lemon juice

1. Preheat oven to 165˚C. 2. Combine flour, sugar, baking powder, butter and egg in bowl with a dough hook, mix until butter has crumbed into flour mix. 3. Add orange zest, oil and Cointreau to milk then pour into flour mix. 4. Mix until the dough comes away from the edge of the bowl. 5. Roll out dough to 4.5mm thick and cut out. Brush scone with water and dip into sugar. 6. Bake for 12 minutes.

1. Combine all ingredients in a bowl set over a water bath of simmering water. 2. Whisk constantly until mixture thickens. 3. Strain mixture and refrigerate until cold.

THE RIVERLAND COCKTAIL 90ml Dilmah Ceylon Supreme brewed tea, chilled 30ml Cointreau Sugar Syrup 2 lime wedges 1 orange Ice Old-fashioned glass

1. Gently mix half an orange with ice, Cointreau and sugar syrup. 2. Add the chilled tea. 3. Gently shake and strain on ice. 4. Add two lime wedges for taste and garnish.

Australia

Tasmanian SMOKED SALMON ON BRIOCHE Brioche 250g plain flour 35g caster sugar 50g full cream milk 10g dried yeast 125g eggs 90g unsalted butter 5g salt Sour cream with chive Cucumber, sliced Capers, fried Shallots, thinly sliced Lemon juice

1. Combine flour, sugar, yeast, milk and half of the egg into a mixer fitted with a dough hook. 2. Once the dough comes away from the side of the bowl, add the remaining egg, butter and salt. Allow to mix for 10 to 15 minutes until elastic. 3. Rest in the refrigerator for 3 hours. 4. Divide dough into 35g, shape and place into buttered brioche moulds. 5. Prove until they have doubled in size. Glaze with an egg wash and bake in a preheated oven at 180˚C for 8 to 10 minutes until golden brown. 6. Cool on a wire rack.

Assembly 1. Slice brioche in half 2. Smear sour cream and chive spread onto Brioche halves 3. Place slice of cucumber. 4. Arrange Smoked Salmon on top of cucumber. 5. Place flash fried capers and shallots. 6. Dress with a splash of lemon juice.

The Original Earl Grey 2 g (1 tea bag) Dilmah Earl Grey Tea 220ml natural spring water

1. Bring spring water to the boil. Pour on the tea. Let it brew for 3-5 minutes. 2. Serve hot.

Note If you are brewing in a pot add an extra teaspoon of tea or a tea bag for the pot.

Australia

BAROSSA HAM & GRUYERE GOUGERE Cauliflower cream and char grilled asparagus Choux Buns 125g water 125g whole milk 5g salt 110g unsalted butter 140g plain flour 5 eggs Cauliflower purée Barossa Fine Foods Barossa Ham Gruyere cheese Asparagus, char grilled

1. Preheat oven to 200˚C. 2. Put water, milk, salt and butter into a saucepan over a low heat. Once the butter has melted bring to the boil. 3. Turn heat down and add the flour, stirring with a wooden spoon until it forms a paste and the pan is clean. Continue to stir for another minute to cook out. 4. Place into a mixing bowl with a paddle and beat on a low speed until the mix cools to 45˚C. 5. Add eggs one at a time until all combined. 6. Place mix into a piping bag fitted with a nozzle and pipe 3cm diameter circles on tray lined with silicon paper. 7. Place tray in the oven and turn off the oven. 8. After 10 minutes turn the oven back on and bake for 10 minutes at 180˚C. Prop oven door open slightly and continue baking for another 10 minutes until choux buns are golden in colour. 9. Cool on wire rack.

Assembly 1. Combine cauliflower purée, finely diced Barossa Fine Foods Barossa Ham, gruyere and char grilled asparagus. 2. Place into a piping back fitted with a nozzle and pipe into choux buns.

DILMAH Uda Watte TEA

2g Dilmah Uda Watte Tea 220ml Natural spring water

1. Bring Spring water to the boil. Pour on tea. 2. Let it brew for 3-5 minutes. 3. Serve hot.

Australia

UNE PETITE MERVEILLE Raspberry delice with macadamia and cinnamon sweet pastry Raspberry Sphere 50g sugar syrup (1:1 ratio) 3g gold leaf gelatine 150g seedless raspberry purée

Macadamia and Cinnamon Sweet Pastry 180g plain flour 5g baking powder 5g cinnamon 3g ginger 100g brown sugar Pinch of salt 30g toasted and finely diced macadamias 120g unsalted butter (cold and diced) 25g egg (at room temperature) 10g milk

1. Combine flour, baking powder, spices, sugar, salt and macadamias into a bowl, mix well with fingertips. 2. Add butter and incorporate with fingertips until a sandy texture has been reached. 3. Add egg and milk, working until the dough comes together. 4. Knead on a floured bench for 2 minutes until combined. Glad wrap dough and rest in fridge for 1 hour. 5. Preheat oven to 165˚C. Roll out dough to 5mm thick, cut 30mm circles and place onto lined baking tray. Bake until lightly golden (8 to 10 minutes).

150g unsalted macadamias 200g caster sugar 75g water

1. Toast macadamias in the oven on a wide baking tray. 2. Heat sugar and water until it reaches a caramel colour. 3. Pour toffee over warm nuts and set aside to cool. 4. Once cooled, use a food processor to blitz praline.

Mousse

300g semi-whipped cream 68g caster sugar 1 egg 40g egg yolks 3.5 gold gelatine leaves 100g macadamia praline

1. Soak gelatine in cold water. Once soft, melt in microwave. 2. Place sugar, egg and egg yolks in mixer and whisk until sabayon. 3. On low speed, stream liquid gelatine in. Mix until combined. 4. Gently fold through semi whipped cream and macadamia praline. 5. Use immediately.

Raspberry Mousse

1. Soak gelatine in cold water. 2. Heat raspberry coulis on stove. Once hot, add gelatine and stir until dissolved. Remove from heat and cool slightly, 3. Place sugar, egg and egg yolks in mixer and whisk until sabayon. 4. Gently fold through semi whipped cream and raspberry coulis. 5. Use immediately.

Praline Mousse

300g semi-whipped cream 68g caster sugar 1 egg 40g egg yolks 3.5 gold gelatine leaves 60g raspberry coulis 86

1. Soak gelatine in cold water. 2. Heat sugar syrup in a saucepan over a medium heat and bring to a boil. 3. Add the soaked gelatine and stir until dissolved, add purée and stir well. 4. Strain through a sieve, pour mix into half spheres and freeze. 5. Once set, flash heat half a sphere and join another to create the sphere.

Australia

Raspberry Glaze 500g fresh raspberries 50g caster sugar 4 gelatine leaves

1. Soak gelatine in cold water. 2. Bring raspberries and sugar on stove to a boil. 3. Add softened gelatine and stir until combined. 4. Strain raspberry mix to remove all seeds. 5. Set aside to cool.

Assembly 1. Place Macadamia and Cinnamon Sweet Pastry disk at the bottom of the cake ring. 2. Pipe in Praline Mousse until just under half way. 3. Set half of Raspberry Sphere into centre of Praline Mousse. 4. Pipe Raspberry Mousse on top, run a palette knife over the mousse to ensure the surface is flat. 5. Place in freezer for 2 hours. 6. Once set, remove from mould and gently pour slightly warmed Raspberry Glaze over the top. 7. Decorate with crushed macadamias, and chocolate curls.

THÉ AU POMME VERT MOCKTAIL

1 apple 1 cinnamon stick Brown sugar 6 mint leaves 15ml lime juice Dilmah Pure Ceylon Green Tea, brewed and chilled Ice Collins glass

1. Make cinnamon syrup by combining cinnamon stick with nutmeg and sugar and ½ cup of boiling water. 2. Let sit for 5 minutes then strain. 3. Combine ice, half cubed apple with syrup, mint leaves and green tea. 4. Mix then shake and strain into Collins glass on ice.

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BLUEBERRY MADELINE

120g unsalted butter Zest of 2 lemons 3 eggs (at room temperature) 100g caster sugar 15g brown sugar 20g honey 175g plain flour (sifted) 5g baking powder Fresh blueberries Icing sugar to dust

1. Melt Butter in a saucepan over a low heat, add lemon zest and set aside to cool. 2. Whisk eggs, sugars and honey until thick and fluffy, gently fold through flour and baking powder. 3. Gently fold through butter mixture until just incorporated. Cover with glad wrap and refrigerate for a minimum of 4 hours (for best results, refrigerate overnight). 4. Preheat oven to 170˚C. 5. Spoon mix into buttered Madeline moulds, do not spread, and place 2 blueberry halves on top. Bake for 8 minutes until golden brown, tip onto trap and dust with icing sugar, serve warm.

Dilmah English Breakfast and cardamom chai

Makes 4 500ml milk 6 tsp sugar 2 cardamom pods (crushed) 2 cloves 5-6 saffron strands 3 tsp Dilmah English Breakfast Tea

1. Bring milk to boil with saffron, cardamom and cloves then add tea leaves. 2. Stir and simmer for a minute. 3. Take the infusion off the fire and sit for 2-3 minutes. 4. Strain and serve hot.

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JASMINE GREEN TEA CHICKEN DUMPLING IN CONSOMMÉ Chicken, mushroom and spring onion wonton 500ml chicken stock 5g coriander roots 3g ginger 1g cloves 1 cinnamon stick 1 star anise 1 bay leaf 30ml Sake 25ml Mirin 20ml light soy sauce 8 wonton wrappers 20ml vegetable oil 8g button mushrooms, diced 2g spring onions, chopped 1g chopped garlic 1g coriander 120g chicken mince 7 bags Dilmah Fragrant Jasmine Green Tea

1. Clarify the chicken stock and bring it to a boil. 2. Remove from flame; add bay leaf cinnamon stick, cloves, star anise, ginger and coriander. 3. Cover it with foil and let it infuse the flavour of spices. 4. Add soy sauce, Sake and Mirin. 5. Pass through cheesecloth twice till the stock becomes clear. 6. Sauté garlic, shallots and mushroom in oil. Add chicken mince and cook for 15 minutes. Add finely chopped coriander and adjust seasoning. 7. Make wontons with chicken mince and wonton wrapper. 8. Blanch the wontons in tea (3 bags) 9. Garnish the soup plate with shredded chicken, mushroom, egg noodles and spring onion. 10. Dip the tea bags and dry ice into the hot consommé when serving.

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Ceylon Cinnamon Spiced Chai Macaron Granny Smith apple and chocolate dirt

Macaron 200g caster sugar 75g water 80g egg white 200g sifted almond meal 200g icing sugar 80g egg white Green food dye

Ceylon Cinnamon Spice Chai Ganache 200g thickened cream 200g white Couverture chocolate 200g white compound chocolate 10g Ceylon Cinnamon Spice Chai Tea

1. Sift almond meal and icing sugar together. 2. Place water and sugar in a saucepan and bring to boil. 3. At 106˚C start whisking 80g of egg whites. 4. When sugar reaches 116˚C, remove from stove and slowly stream into egg whites. Whisk on high speed until mixture has cooled. 5. Add second amount of egg whites to the almond meal mix and mix until a paste has formed. 6. Add food dye to the Italian meringue. 7. Mix half the meringue into the almond meal to loosen the mix. Add the remaining meringue and mix until the correct consistency is reached. 8. Pipe 10cm circles onto silicon lined trays, sprinkle tea leaves over the top in a line and leave to sit for 45 minutes. 9. Pre heat oven to 170˚C. 10. Place macarons into oven and bake for 16 minutes, opening the oven door quickly at 8 minutes. 11. Once baked, remove from oven tray immediately onto cool surface.

1. Melt white chocolates together over a gently simmering water bath. 2. In a pot place cream and tea and bring to the boil. 3. Pour boiled cream onto chocolate and stir until combined. 4. Allow to sit for a minute before straining. 5. Refrigerate until set.

Butter cream Granny Smith apples, finely diced Sugar tea flower and leaves, for garnish Chocolate ‘dirt’, to serve

Assembly 1. Combine Ceylon Cinnamon Spice Chai in Ganache with 100g butter cream, do not over mix as the ganache will easily split. 2. Gently fold through finely diced Granny Smith Apples into ganache. 3. Pipe mix onto macaron and sandwich with top. 4. Decorate with a sugar tea flower and leaves. 5. Place onto chocolate “dirt” to serve.

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Hilton Adelaide (Gold Winner) The most important meal between lunch and dinner is High Tea! And The Brassiere at Hilton Adelaide offers a new, unique and tasty experience with its homemade delights, accompanied with a Dilmah Tea Bar and Haigh’s Chocolate Bar. Represented by Brent Assam & Mark Sinclair.

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MENU BERRY SENSATION COCKTAIL paired with KIS SAMPHIRE VODKA CURED OCEAN TROUT WITH LEMON ASPEN, BEETROOT, PEPPER BERRY BRIOCHE

DILMAH CEYLON CINNAMON SPICED TEA paired with CHERVE & PARMESAN COOKIE

DILMAH SINGLE REGION ENGLISH BREAKFAST MOCKTAIL paired with HAIGHS CHOCOLATE NEMESIS, SALTED HAZELNUT MOUSSE, POPCORN, WATTLESEED

DILMAH NATURAL CEYLON GINGER TEA BEER paired with DILMAH NATURAL CEYLON GINGER TEA, PORK RAVIOLI, CHOI SUM, CONSOMME

DILMAH SINGLE REGION MEDA WATTE paired with BAROSSA VALLEY LA DAME CUSTARD, RASPBERRY FIZZY, BLOOD ORANGE, PISTACHIO & BEE POLLEN TUILE DILMAH ROSE AND FRENCH VANILLA TEA AROMA paired with DILMAH T SERIES ROSE WITH FRENCH VANILLA VERRINE, TAPIOCA PUDDING, PANNACOTTA, STRAWBERRIES, FRIANDS & MERINGUE

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BERRY SENSATION COCKTAIL Berry Tea Cocktail 60ml Dilmah Exceptional Berry Sensation Tea 4 fresh raspberries 10ml castor sugar 20ml sugar syrup 15ml lemon juice 50ml Old Tom Gin Dilmah Exceptional Berry Sensation ice cubes

Blueberry Caviar 100ml blueberry juice 150ml Dilmah Exceptional Berry Sensation Tea 2g Algin 6.5g calcic 1000ml water

Strawberry Caviar 100ml strawberry juice 150ml Dilmah Exceptional Berry Sensation Tea 6.5g calcic 1000ml water

Raspberry Caviar 100ml raspberry juice 150ml Dilmah Exceptional Berry Sensation Tea 6.5g calcic 1000ml water

Champagne Air 450ml sparkling wine 30ml Dilmah Berry Sensation Tea sugar syrup 220ml lemonade 6g Sucro

1. For the berry tea, use 2 tea bags for 120ml of water and brew for 3 minutes at 100˚C. 2. Place the raspberries in the glass, spray with and sprinkle with castor sugar. 3. Brûlée the raspberries to caramelise and intensify the berry flavour. 4. Mix the remaining ingredients together, shake and double strain.

1. Mix the Algin with blueberry juice then add the tea. 2. Dissolve calcic in water with a stick blender. 3. Fill a syringe with blueberry juice and drip into calcic mix. 4. Strain into cold water.

1. Mix the Algin with strawberry juice then add the tea. 2. Dissolve calcic in water with a stick blender. 3. Fill a syringe with strawberry juice and drip into calcic mix. 4. Strain into cold water.

1. Mix the Algin with raspberry juice then add the tea. 2. Dissolve calcic in water with a stick blender. 3. Fill a syringe with raspberry juice and drip into calcic mix. 4. Strain into cold water.

1. Place all ingredients together and blend with a stick blender. 2. Aerate the liquid with a fish pump.

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KIS SAMPHIRE VODKA CURED OCEAN TROUT WITH LEMON ASPEN, BEETROOT, PEPPER BERRY BRIOCHE Cured Ocean Trout 1 ocean trout side sashimi grade 2 lemon zest 250ml KIS Samphire vodka 500ml lemon juice 500g rock salt 500g castor sugar

Beetroot and Lemon Aspen Gel 500ml beetroot juice 40g lemon aspen 10ml castor sugar 5ml salt 6g agar-agar

Yellow Beetroot

1. Trim and pin bone the trout. 2. Mix all the remaining ingredients together, coat and cover salmon. 3. Leave to cure in the fridge for 24 hours. 4. Rinse off the curing mixture, pat dry and slice into desired size.

1. Place all ingredients in a heavy based saucepan and bring to a boil. 2. Simmer for 5 minutes, pour onto a tray and chill. 3. Blitz to a gel, pass through a sieve and store.

1. Peel the beetroot and cut into small cubes.

2 yellow beetroot

Pepper Berry Brioche 30g dried yeast 60g sugar 300ml warm milk 750g baker’s flour 2.5g sea salt 6 egg yolks 7g ground pepper berries

Pickled Daikon 1 daikon, peeled 1 cardamom pod 1 star anise 1 lemon, zest and juice 200ml white balsamic vinegar 80ml castor sugar 3ml sea salt flakes

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1. Sieve flour into a large mixing bowl, add remaining ingredients and mix using a dough hook on a medium speed for 8 minutes. 2. Shape into a greased loaf tin and allow to prove for 20 minutes. 3. Bake at 180˚C for 20 minutes. 4. Once cooled, slice into desired size, drizzle with olive oil and season. 5. Crispen at 100˚C for 1 hour.

1. Shape daikon into desired size and slice as thinly as possible. 2. Place remaining ingredients in a heavy based saucepan and reduce by 1/3. 3. Strain the mixture and chill. 4. Once chilled mix the daikon and pickling liquid together. 5. Vacuum seal to pickle.

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DILMAH CEYLON CINNAMON SPICED TEA Dilmah Ceylon Cinnamon Spiced Tea 7.5ml Dilmah Ceylon Cinnamon Spiced Tea 220ml spring water 1 lemon myrtle

Dilmah Ceylon Cinnamon Spiced Tea Marshmallow 10g powdered gelatine 18ml lime juice 100ml Tasmanian Rain 5ml Dilmah Ceylon Cinnamon Spiced Tea 100g sugar 50g light corn syrup 2 egg whites 2g salt 100g corn flour 100g icing sugar 5ml ground cinnamon

1. Brew the tea using freshly boiled spring water at 100˚C for 4 minutes, stir to agitate. 2. Rub the lemon myrtle leaf around the rim of the cup to release oils.

1. Make the tea using the 5ml of Dilmah Ceylon Cinnamon Spiced Tea and 100ml of spring water at 100˚C, brew for 5 minutes stirring to agitate. 2. Once the tea has cooled, add the lime juice and gelatine to slake. 3. Place sugar, corn syrup and 40ml of water together and bring to 118˚C. 4. Place the egg whites into a bowl fitted with a whisk attachment and whisk to medium peaks. 5. Slowly pour in the syrup whilst whisking on a low speed. 6. Then melt the gelatine mix and add to the egg whites, whisk on high until cool. Pour the mixture into a lined tray and set in the fridge. 7. Sieve the corn flour, icing sugar and cinnamon together. 8. Portion the marshmallows and roll in corn flour mixture.

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CHERVE & PARMESAN COOKIE Cherve Cream

1. Whisk all the ingredients together until light and fluffy.

200g Woodside Lemon Myrtle Cherve 200g double cream 5g caster sugar 2g sea salt flakes 2g white pepper

Pumpkin & Lime Mousse 200g pumpkin 2 gold leaf gelatine slaked 20g caster sugar 2g fresh ginger 3g cinnamon ground 2g lime zest 5ml lime juice 3g sea salt flakes 100ml double cream

Cookie 250g parmesan cheese, grated 200g cold unsalted butter 240g baker’s flour 5g salt 2g caster sugar 4g baking powder 8 egg yolks 20g black sesame seeds 20g Pepita seeds

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1. Peel, deseed and cut pumpkin into 2 cm pieces. Steam for 10 minutes. 2. Pass the pumpkin mix through a sieve and dry out over low heat in a heavy based saucepan stirring all the time. 3. Mix in the gelatine. 4. Add the castor sugar, fresh ginger, cinnamon, lime juice, zest and sea salt into the pumpkin. 5. Whisk cream to stiff peaks and fold into pumpkin, place into a piping bag and chill.

1. Cream the butter and parmesan cheese together until light and fluffy. 2. Add the remaining dry ingredients and mix. 3. Add the egg yolks. 4. Roll the mixture into a ball and chill for 1 hour. 5. Once rested roll the dough out to 2mm thickness. Use a 4cm round cutter to cut out circles. 6. Place the dough circles onto a tray and rest for 30 minutes. 7. Brush with egg yolk wash and sprinkle the sesame and Pepita seeds evenly. 8. Bake at 180˚C for 7-8 minutes.

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DILMAH SINGLE REGION ENGLISH BREAKFAST MOCKTAIL Dilmah Single Region English Breakfast Mocktail 4 lemongrass pieces (4cm each) 1 blood lime sliced 2.5ml Demerara sugar 60ml lychee juice 60ml Dilmah English Breakfast Tea Dilmah English Breakfast Tea ice cubes

Dilmah English Breakfast Coriander Foam 200ml egg whites 200ml Dilmah English Breakfast Tea, brewed and chilled 20ml coriander essence

1. Brew the tea in 120ml water using 2 tea bags of Dilmah English Breakfast Tea (2 tea bags for 120ml of water at 100˚C for 3 minutes). 2. Place the lemongrass and blood limes in a glass and muddle. 3. Add the remaining ingredients and shake. 4. Single strain into a glass containing Dilmah English Breakfast Tea ice.

1. Make the Dilmah English Breakfast Tea using 1 tea bag for 200ml of water at 100˚C. 2. Stir and leave for 5 minutes. 3. Strain and chill. 4. Mix all the ingredients together, add to espuma gun and double charge.

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HAIGHS CHOCOLATE NEMESIS, SALTED HAZELNUT MOUSSE, POPCORN, WATTLESEED

Salted Hazelnut Mousse 180g sugar 15ml pectin 6 egg whites 3 gelatine sheets, slaked 540g cream medium peaked 510g hazelnut paste 100ml boiling water Sea salt flakes, to taste

Chocolate Glaze 15g gold leaf gelatine sheets, slaked 300g double cream 450g caster sugar 360g water 150g cocoa powder

Chocolate Nemesis 675g Haigh’s dark chocolate 450g unsalted butter 10 eggs 575g caster sugar 250g water Hazel Nut Popcorn Praline 250g hazelnut, toasted and skin removed 110ml water 225g sugar 110g brown sugar 100g corn syrup 70g unsalted butter 8 cups popcorn 10g bicarbonate of soda 15g sea salt flakes Wattle Seed Cream 250ml double cream 5g wattle seeds 80g caster sugar

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1. Place sugar, pectin and egg whites over a double boiler. 2. Whisk the mixture to Swiss meringue stage. 3. Add the gelatine. 4. Whisk the hazelnut paste and boiling water together. 5. Fold the cream into the hazelnut paste. 6. Fold the hazelnut paste mixture into the Swiss meringue. 7. Season with sea salt flakes and chill.

1. Bring cream, sugar and water to a boil, whisk in cocoa powder and simmer for 15 minutes until reduced by 1/3. 2. Add slaked gelatine sheets to melt. 3. Cool slightly and pour over the frozen mixture.

1. Melt chocolate and whisk eggs until light and fluffy. 2. Heat sugar with water until a syrup, then add to chocolate. 3. Cool chocolate and add to egg mixture. Beat for 20 seconds. 4. Pour the mixture into a bain-marie. 5. Bake at 140˚C for 20 minutes.

1. Blitz hazelnuts to a powder. 2. Bring two types of sugar, corn syrup and butter to 132˚C. 3. Remove from the heat; add in the bicarbonate of soda. 4. Mix in the popcorn and hazelnut powder. 5. Reserve 6 pieces of popcorn for garnish. 6. Cool and blitz to a powder.

1. Whisk all ingredients together to stiff peaks. 2. Chill.

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DILMAH NATURAL CEYLON GINGER TEA BEER Dilmah Natural Ceylon Ginger Tea Beer 1 lemon rind 125ml fresh lemon juice 6 raisins 375ml white sugar 2.5l spring water 100ml Dilmah Natural Ceylon Ginger Tea 5g instant dried yeast

Dilmah Natural Ceylon Ginger Beer Foam 200ml egg whites 200ml Dilmah Natural Ceylon Ginger Tea

1. Bring the water to a boil. Add the Dilmah Natural Ceylon Ginger Tea, stir and brew for 5 minutes. 2. Strain the mixture and mix in the sugar to dissolve. 3. Add the lemon rind, juice and raisins to the tea. 4. When the temperature reaches 37˚C, sprinkle the yeast over the top. 5. Allow the yeast to stand for 5 minutes before stirring. 6. Once stirred cover and leave out at room temperature for 5 hours. 7. Strain the mixture and chill.

1. Brew the Dilmah Natural Ceylon Tea in 200ml of 100˚C spring water. 2. Stir and allow to brew for 5 minutes, cool. 3. Mix together with the egg whites. 4. Create the foam using the espuma gun with 1 charge.

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DILMAH NATURAL CEYLON GINGER TEA, PORK RAVIOLI, CHOI SUM, CONSOMME

Pasta Dough 500g “00” Flour 3 eggs 5 egg yolks

Pulled Pork Filling 1 pork shoulder (+/- 2kg) 10 Chinese dried mushrooms 250ml Dilmah Natural Ceylon Ginger Tea 30ml mushroom soy sauce 250ml light superior soy sauce 12 star anises 15ml fennel seeds 45g muscovado sugar 180ml molasses 160ml Chinese rice wine vinegar

1. Using spring water add 250ml boiling water to the tea, stir and steep for 5 minutes, strain tea discarding the leaves. 2. Add the soy sauces, star anise, fennel seeds, muscovado sugar, molasses and rice wine vinegar to the tea and bring to a simmer. 3. Add the pork shoulder to the stock and simmer for 3 hours. 4. Add the mushrooms last and leave to stand for 45 minutes. 5. Remove pork from the stock, cool and shred to desired size. 6. Mix pork with mushrooms and season.

Ravioli Assembly

1. Roll the pasta dough to setting number 6. 2. Cut out 6cm disks and place a damp cloth over the dough. 3. Roll the pork and mushroom filling into balls. 4. Place balls onto the round pasta disks, brush the edges with egg wash. 5. Seal the ravioli and rest for 30 minutes. 6. Simmer in Dilmah Natural Ceylon Ginger Tea until they rise to the top.

Duck Consommé

1. Chop ribs into small pieces. 2. Sauté the ribs, garlic and cinnamon quills until lightly browned. 3. Deglaze the pot with rice vinegar and light soy sauce. 4. Add the Dilmah Natural Ceylon Ginger and simmer for 2 hours, skimming. 5. Strain the mixture, chill and remove fat that sets on the top. 6. Mix the raft into the consommé and place over a medium heat. 7. Do not allow the mixture to boil - allow only simmering for 30 minutes. 8. Through the hole that forms in the raft remove 1 ladle full at a time passing the consommé through a muslin cloth.

5kg pork ribs 4 cloves garlic 2 cinnamon quills 4 cloves 5l Dilmah Natural Ceylon Ginger Tea 60ml Japanese rice vinegar 45ml light soy sauce 30ml grape seed oil 1 raft mixture

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1. Whisk eggs and yolks together. 2. Place flour into processor and slowly pour in egg mixture. 3. When a ball is formed remove from the processor. 4. Knead for 10 minutes, cover and chill for 1 hour.

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Raft

1. Mix all ingredients together, set aside.

1000g pork mince 6 egg whites 1 onion, chopped 1 carrot, chopped 1 leek, chopped

Choi Sum 100g Choi Sum 200ml Dilmah Natural Ceylon Ginger Tea Salt

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1. Slice the Choi Sum stem into 1cm pieces. 2. Blanch in the Dilmah Ceylon Ginger Tea and refresh. 3. Season with salt.

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DILMAH SINGLE REGION MEDA WATTE 7.5g Dilmah Single Region Meda Watte Tea 220ml spring water 1 blood orange, zest

1. Brew the tea using spring water at 100˚C for 4 minutes, stir to agitate. 2. Rub the blood orange zest around the rim of the cup to release oils. 115

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BAROSSA VALLEY LA DAME CUSTARD, RASPBERRY FIZZY, BLOOD ORANGE, PISTACHIO & BEE POLLEN TUILE

La Dame Cheese Custard 650ml cream 120g caster sugar 12 egg yolks 350g Barossa Valley La Dame Cheese

Raspberry Fizzy 270g caster sugar 120g water 75g fizzy 1 lime zest 30g raspberry powder

Blood Orange Gel Sheet 200g water 6g agar-agar 40g caster sugar 12 gelatine sheets gold, softened 1000g blood orange purée

Pistachio & Bee Pollen Tuile 270g icing sugar 180g baker’s flour 320g egg whites 10g pistachios, finely chopped 10g bee pollen

1. Bring cream and La Dame Cheese to a boil. 2. Whisk egg yolks and caster sugar together. Slowly add in the hot cream. 3. Strain the mixture, pour into desired mould and cover with plastic wrap. 4. Steam at 100˚C for 40 minutes, chill.

1. Bring water and sugar to 130˚C brushing down the sides to prevent crystallisation. 2. Stir in the fizzy, lime zest and raspberry powder until dissolved. 3. Cool on silpat and break to desired size.

1. Bring water, sugar and agar to a boil. 2. Remove from the heat, add gelatine. 3. Add the blood orange purée. 4. Pour mixture into a flat tray and chill for 4 hours.

1. Sieve icing sugar and bakers flour together, mix in the egg whites. 2. Add the bee pollen and pistachios to the mixture, chill for 1 hour. 3. Spread the mixture as thinly as possible. 4. Bake at 100˚C for 4 hours.

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DILMAH ROSE AND FRENCH VANILLA TEA AROMA 40ml Dilmah Rose with French Vanilla Tea 500ml Tasmanian Rain

1. Brew the tea using Tasmanian Rain at 100˚C for 5 minutes. Stir to agitate. 2. Pour the tea over dry ice for the aroma.

DILMAH t-SERIES ROSE WITH FRENCH VANILLA VERRINE TAPIOCA PUDDING, PANNACOTTA, STRAWBERRIES, FRIANDS & MERINGUE Tapioca Pudding 2000ml Dilmah Rose with French Vanilla Tea, chilled 2000ml Dilmah Rose with French Vanilla Tea 250g tapioca

Tapioca Sauce 250ml milk 250ml cream 100g caster sugar 10ml Dilmah Rose with French Vanilla Tea 80g caster sugar 100g egg yolks 5g corn flour

Panna Cotta 250ml milk 100g caster sugar 750ml whipping cream 9 gold leaf gelatine sheets, slaked 25ml Dilmah Rose with French Vanilla Tea

Strawberry Jelly 750ml strawberry juice 15ml lemon juice 7 gold leaf gelatine sheets, slaked

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1. Bring the tea to a boil, stir in the tapioca. 2. Boil until the tapioca is transparent, stirring to avoid sticking. 3. Strain and pour over the chilled tea to cool, reserve.

1. Bring the milk and cream to a boil, remove from the heat, add tea. 2. Infuse the mixture for 10 minutes, remove tea bags. 3. Add in the 100g caster sugar and mix to combine. Place back on the heat. 4. Whisk the egg yolks, 80g caster sugar and corn flour together. 5. Slowly pour in the hot infused cream. 6. Return the mixture to a double boiler and stir until 85˚C. 7. Cool over an ice bath.

1. Bring the milk to a boil, remove off the heat, add in the tea. 2. Once infused for 10 minutes remove tea bags, add sugar. 3. Bring the milk to a boil, add the slaked gelatine and stir to dissolve. 4. Remove from the heat and pour in the cream, cool to room temperature.

1. Heat 375ml of strawberry juice. Add the slaked gelatine sheets to dissolve. 2. Remove from the heat, add in the remaining ingredients. 3. Cool to room temperature.

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Novotel, Glen Waverley (Silver Winner) Novotel Melbourne Glen Waverley offers a contemporary hospitality experience and the pleasure of simple yet innovative menus. Represented by Stacy Skidmore & Julie Cavallo.

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MENU Strawberry Spring Bliss paired with PANNA COTTA AND MARSHMALLOW MUSHROOM

AFTERNOON ORANGE AND VANILLA BEAN SUNSET paired with SPANAKOPITA

Dilmah Meda Watte Tea paired with BEEF CARPACCIO

Warm Winter Spiced Apple Tea paired with Apple and Beetroot Cake

TEA INFUSED GREEN TEA WITH JASMINE PETALS, SMOKED SALMON SUSHI

ITALIAN ALMOND SALTED CARAMEL MACAROON

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STRAWBERRY SPRING BLISS 7 strawberries 2 wedges of lime 12 blueberries 90ml Dilmah Acai Berry with Pomegranate and Vanilla Tea 60ml cranberry juice Lime wheel, strawberry and flowers to garnish

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1. Muddle 6 strawberries, lime wedges and 8 blueberries in a Boston shaker 2. Add the tea and juice. Shake vigorously. 3. Fill high ball glass with fresh cut remaining strawberries and blueberries and top with ice. 4. Double strain the contents of the shaker into the glass. 5. Garnish with a lime wheel, strawberries and flowers.

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PANNA COTTA AND MARSHMALLOW MUSHROOM Panna Cotta 1 cup cream 1 cup milk ¼ cup sugar 1 tsp gelatine

Lime Jelly Lime crystals Boiling water

Marshmallow 40g icing sugar 280g sugar ½ tbsp gelatine 1 egg white 1tsp vanilla

1. In a saucepan add cream, milk and sugar. Bring to a boil. Add gelatine and a few drops of water and mix together. Add gelatine to the milk and stir until gelatine has dissolved. 2. Cool cream mix and portion into shot glasses, place in fridge and let mixture set for a couple of hours.

1. Boil water and add to the lime crystals. Allow to cool slightly and pour on top of the cream mixture. Allow to set. 2. Once the entire mixture has set, turn upside down so the whole mixture comes out.

1. Bring sugar and 200ml water to boil in a saucepan. In a bowl put 200ml cold water and sprinkle the gelatine over the top. Stir gelatine in syrup. 2. Beat egg whites until stiff. Add syrup a little at a time. Beat for an extra 10 minutes. 3. Add to piping bag and pipe small discs. Allow to set for a few hours.

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AFTERNOON ORANGE AND VANILLA BEAN SUNSET 45ml Dilmah Earl Grey Tea Vanilla pod 15ml Captain Morgan Spiced rum 15ml Cointreau Wedge, orange Angostura bitters

1. Brew tea for 5 minutes. 2. Fill Boston shaker with ice and pour in liquids, adding a few drops of bitters. 3. Scrape the insides of the vanilla bean out and add a small amount to the shaker. 4. Squeeze the orange wedge into the shaker. 5. Shake vigorously and strain into a chilled martini glass.

SPANAKOPITA

Pastry 2 sheets puff pastry ½ tsp orange zest

Cheese Filling 2 sprigs spring onion 20g spinach 2 sprigs dill 200g ricotta 250g feta 1 tsp parmesan ½ egg 1 tsp breadcrumbs Parsley

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1. Pre-heat oven to 180˚C. 2. Cut the puff pastry and add orange zest. 3. Using a puff cone, wrap the pastry around the cone. 4. Brush with butter and place in oven. Cook for 5 minutes until golden in colour.

1. Finely chop spring onions. 2. In a pan sauté onion and add spinach. Wilt the spinach for 1 minute. 3. Take the onion and spinach out of the pan. Cool and chop roughly. 4. In a bowl crumble the feta and add ricotta, parmesan, egg and breadcrumbs. 5. Finely chop dill and parsley. Add to mix. Fill puff pastry and bake in oven at 150˚C until cheese has set.

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DILMAH MEDA WATTE TEA Serves 1 1 tsp Dilmah Meda Watte Tea + 1 tsp for the teapot 220ml freshly boiled spring water, 100˚C

1. Place the Dilmah Meda Watte Tea in the warmed teapot. 2. Pour the boiling water directly on to the tea. 3. Stir well and brew for 3 minutes. You can brew the tea for longer (up to 5 minutes) if you prefer a stronger cup of tea. 4. Stir once more and strain. 5. Serve in a tea cup.

BEEF CARPACCIO Beef 1 eye fillet 2 sprigs thyme Zucchini Tomato relish

Brioche 1 tbsp. dry yeast 1/3 cup warm water 3 ½ cups all- purpose flour 1 tbsp sugar 1 tsp salt 4 eggs 1 cup butter

1. Marinate eye fillet with olive oil, salt, pepper and thyme. 2. Use a frying pan on high heat to seal the meat on all sides. 3. Cool it down and place in freezer.

1. Dissolve yeast in warm water. Let it stand for 10 minutes. 2. In a large bowl, stir together the flour, sugar and salt. 3. Make a well in a centre of the bowl and mix in the eggs and yeast. 4. Mix together to form dough. Flatten the dough and spread it with one third of butter. 5. Knead well and repeat twice. Place dough in bowl, cover and let it rest in a warm place for 1 hour. Knot it back and shape. 6. Pre-heat oven to 200˚C. Lightly grease a tray. Place dough on tray and brush with egg wash. Cook for 15 minutes. Cool and cut. 7. Cut zucchini into disc and char grill.

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WARM WINTER SPICED APPLE TEA Fresh apple juice 1 cinnamon stick 4 cloves Dilmah Ceylon Spiced Chai Tea Apple slice to garnish

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1. Juice apples and place in a pan with cinnamon and cloves. 2. Stir over the heat for 30 minutes or until the apple juice has the distinct taste of cinnamon and cloves. 3. Make 100ml of the Dilmah Ceylon Spiced Chai tea and brew for 5 minutes to extract as much flavour as possible. 4. Add both liquids together and serve in a jar (with a handle if possible). 5. Garnish with a slice of apple on top.

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Apple and Beetroot Cake Cake 120g beetroot 1/3 cup sugar 1 egg 53ml vegetable oil 1/3 tsp vanilla 67g self-rising flour 1/3 tsp bicarbonate soda ½ tsp cinnamon

1. Preheat oven to 180˚C. 2. Peel and finely grate the beetroot. 3. Beat egg and sugar together in a large bowl. 4. Add all the remainder of the ingredients to the egg mixture, including the grated beetroot. With a wooden spoon mix all the ingredients together. 5. Portion into greased ramekins and cook in the oven for approx. 15-20 minutes. 6. Once cooled cut into 3. 7. Set layers of beetroot and apple jelly.

Beetroot Jelly 100ml sugar syrup 30ml beetroot juice ½ tsp gelatine Apple Purée 2 apples 1 tbsp sugar ½ tsp gelatine Chocolate Frosting 87ml water 112g sugar 75g cream 15g cocoa 4g gelatine Apple Crisp 1 baby apple ½ tsp sugar ½ tsp cinnamon Caramelised Walnut 100g walnuts 200g sugar

1. Boil sugar and water in a saucepan for 3 minutes. 2. Add cream, cook for 2 minutes more. 3. Add cocoa and cook for 20 minutes on low. 4. Soak gelatine. Add gelatine to mix and stir for 20 seconds. 5. Pour into a bowl and cool for 15 minutes. 6. Once it thickens pour over the cake.

1. Cut apple into discs. Place apple on a tray. 2. Sprinkle sugar and cinnamon on top. Cook in oven at 110˚C for one hour.

1. In a saucepan cook the sugar until it becomes a golden colour. 2. Add the Walnuts. Once well coated,let them drain off excess sugar syrup.

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GREEN TEA WITH JASMINE PETALS, SMOKED SALMON SUSHI 125g Sushi rice 180ml water 1 tbsp rice seasoning 1 tbsp Dilmah Green Tea with Jasmine Flowers 2 tbsp mayonnaise 200g smoked salmon ½ cucumber ½ avocado 1 tsp sesame seeds 1 sheet seaweed 1 tbsp salmon caviar

1. In a saucepan wash rice until water becomes clear. Bring rice and water to boil. 2. Reduce to a simmer and put lid on. Simmer for 10 minutes. Leave lid on for another 15 minutes. 3. Put rice into a bowl; add seasoning and tea. Mix together to help cool it down. 4. Once cool in a tray add half the rice and press down. Layer the smoked salmon, mayo, avocado and sesame. 5. Place the rest of the rice on top and press down. Refrigerate for 2 hours. Cut into small squares and wrap with cucumber. 6. Cut small squares of seaweed and place on top. Add caviar.

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ITALIAN ALMOND SALTED CARAMEL MACAROON Macaroon 110g icing sugar 60g almond meal 60g egg whites 40g caster sugar Dilmah Italian Almond Tea, brewed as per pack instructions

Salted Caramel 50g sugar 60ml cream 50g butter 1tsp salt 1 tbsp Dilmah Italian Almond Tea ½ tsp amaretto

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1. Preheat oven to 160˚C. 2. Sift together almond meal and icing sugar. 3. Beat egg whites and sugar in a bowl until stiff peaks form. Add the brewed tea once it has cooled. 4. Mix the egg whites into the almond meal. Put the mixture into a piping bag and pipe 2-3cm rounds onto trays lined with baking paper. 5. Place macaroons in an oven, turn the heat down to 130˚C and cook for approx. 15-20 minutes.

1. Place sugar in a saucepan on high heat and cook until it becomes a caramel colour. 2. Add cream to the sugar and stir until well combined. 3. Take the saucepan off the heat. Add tea and amaretto. 4. Cut butter into cubes. Slowly add butter until well combined. Add salt.

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Beau Monde International

(Silver Winner)

The Restaurant at Beau Monde offers fine Australian cuisine and features large bay windows and original works of art from local contemporary artists. High Tea is served every Sunday afternoon. Represented by Vipin Sharma & Rahul Ratnakar.

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MENU HORN OF AMALTHEA paired with DILMAH SINGLE ESTATE OOLONG

THE NEST paired with HOT CEYLON SPICED CHAI

GIANDUJA AND MASCARPONE SLICE paired with TEAJITO

PEAR AND MANGO DELIGHT paired with CITRUS ICED TEA

TEA INFUSED CEYLON CINNAMON SPICE LAMB FILLET CHAMOMILE INFUSED TUILE

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HORN OF AMALTHEA Brioche Horn 250g plain flour 1/2 cup milk 1 tsp yeast 3 egg yolks, lightly beaten 75g butter Pinch of salt Poppy seeds 1 egg wash

Poaching Stock 1l water 1 onion, diced 1 leek 1 celery stick 1 bay leaf 6 peppercorns 1 tsp tarragon 1/2 lemon 100ml white wine

Prawn Salad 200g King prawns 40g cocktail onions 1 tsp French tarragon 50g celeriac, julienne 50g Granny Smith apple, julienne 60g crème fraiche 1/2 tsp lemon juice 6 lemon wedges Salt and pepper, to taste

1. Mix flour, salt and yeast in a mixing bowl. 2. Warm milk and sugar slightly and stir until the sugar dissolves. 3. Add the egg yolks to the milk and once combined add the mixture to the flour mixture and mix until it forms a smooth dough (approximately for 10 minutes). 4. Slowly add the butter in 2 portions. 5. Cover the dough with a wet cloth and place in a warm place. 6. Once the dough has doubled in size make 80g balls and set aside with a wet cloth on top to ensure the dough doesn’t dry. 7. Roll out the dough into thin sheets and cut it into 1 inch thickness and 15cm length. Roll the dough on the canola cone and brush with oil. 8. Apply egg wash to the cone and dust with poppy seeds. Bake at 180˚C for 10 min.

1. Combine all the poaching stock ingredients in a pot and bring to a simmer. 2. Add the prawns into the pot and cook for 6-8 minutes. Once boiled immerse them in cold water.

1. Peel, dry and dice the cooked prawns. 2. Chop the cocktail onions, tarragon and combine in a bowl with celeriac, apple julienne, salt, pepper and lemon juice. 3. Fold in the crème fraiche.

Assembly 1. To assemble, take the brioche cone and slightly pull it apart. 2. Fill with the prawn salad mix and serve on a plate with a lemon wedge.

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DILMAH SINGLE ESTATE OOLONG

Serves 2 2 tsp Dilmah Single Estate Oolong Tea (plus 1 extra for the teapot) 400ml spring water, at 85-93˚C

1. Place the tea leaves in the pot. 2. Pour the water directly onto the tea leaves. 3. Stir the tea once. Then let the tea steep for 2-3 minutes. Remember to stir the tea again at halfway point. 4. Strain the tea at the end of the specified brewing period.

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THE NEST

Duck 3 duck breasts Rind from 1 lemon Thyme sprigs 40ml olive oil Salt to taste

Kataifi Basket Kataifi pastry

Duck Filling 30g butter 50g chopped onions 2 sprigs thyme 50ml white wine 100g mushrooms finely chopped 2 cloves of garlic Salt Pepper

1. Combine the lemon, thyme, salt and olive oil to make a marinade. 2. Apply the marinade to the duck breasts and leave to marinate for 2 hours. 3. Sear the duck breast and cook in an oven at 180˚C to 8-10 minutes.

1. Loosen the Kataifi pastry. 2. Take 2 wire baskets – one basket should be 2.5 inch in diameter and the second should be 2 inches in diameter. (The baskets can be bought from any Chinese grocery shop) 3. Place some of the pastry inside the larger basket and press down with the smaller basket. 4. Deep fry until crisp and keep on a paper towel to absorb the oil. If required trim the edges to make it neat.

1. Sauté the onion, add chopped garlic and the mushrooms and cook until lightly brown. 2. Add the white wine and cook until the wine is absorbed. 3. Cool mix.

Assembly 1. To assemble, thinly slice the duck and put it in a spiral on the chopping board. 2. Make a ball of the mushroom mix and place it in the centre of the sliced duck. 3. Roll the spirals so the mixture makes a ball. Place the ball inside the Kataifi basket. 4. Serve on a piece of lettuce.

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Hot Ceylon Spiced Chai

2 cups apple cider 1 tsp agave nectar 1 tea bag Dilmah Ceylon Spice Chai 1 tsp fresh lemon juice

1. Bring the cider to a near boil over low heat. 2. Add tea leaves and spices and allow to brew over the heat for about 1 minute then allow to steep for 1 minute. 3. Strain the tea and spices from the cider and pour into a mug. 4. Add nectar and lemon. Stir well and garnish with lemon twists

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GIANDUJA AND MASCARPONE SLICE Almond Biscuit Sponge 3 whole eggs 5 egg whites 1 pinch salt 50g sugar 40g melted butter 50g sifted flour 175g icing sugar 175g almond powder

For greasing tray 10g butter 2 tbsp. flour Mascarpone Filling 200g mascarpone 100ml cream 60g sugar 1 tsp vanilla essence Chocolate Ganache 400g dark chocolate bits 100ml cream 60g butter Frangelico Glaze 200ml sugar 200ml water 80ml Frangelico

1. Preheat the oven to 200˚C. Grease a baking tray and line with silicon paper. 2. Whisk eggs with an electric mixer and slowly add the almond mix and icing sugar until well combined. 3. In a separate bowl whisk the egg whites with a pinch of sugar until stiff. 4. Add the remaining sugar until stiff peaks form to obtain a meringue. 5. Add a third of the egg whites to the almond mix. 6. Fold in the remaining egg whites and pour into a baking tray. 7. Bake in the preheated oven for 10 minutes or until done. 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. Combine all the ingredients in a mixer and whisk until stiff. 2. Refrigerate until ready to serve.

1. Combine the chocolate bits and butter in a bowl. 2. Bring the cream to a boil and pour over the chocolate and mix until the ganache is smooth. 3. Refrigerate until ready to serve. 1. Combine the sugar and water to make syrup. 2. Add the Frangelico.

Assembly 1. To assemble, cut the almond sponge into 4 equal rectangles. 2. Moisten the bottom layer with the Frangelico glaze. 3. Divide the ganache into 4 parts. Spread 1 part on the first almond sponge with the mascarpone cream and repeat for the 3 layers. Moisten the top layer with Frangelico glaze. 4. Refrigerate the cake for 1-2 hours until the cake is set. 5. Melt the remaining ganache and spread on the top of the cake. 6. Serve with candied oranges.

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TEAJITO Crushed ice 50ml Dilmah Green Tea with Jasmine Flowers infused gin 50ml elderflower cordial 10ml freshly squeezed blood orange juice 8-10 leaves of fresh apple mint and peppermint, finely sliced

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1. Combine all the ingredients over crushed ice. 2. Top up with sparkling water and garnish with flowers, mint sprigs and lime.

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PEAR AND MANGO DELIGHT Filling 3 pears, peeled and diced 1 diced mango 40g sugar 20g gelatine 45ml cold water 3 egg whites 60g sugar 250ml whipped cream

Crêpes 1 cup flour Pinch of salt 2 eggs 1 cup of milk 2 tbsp unsalted butter, melted

1. Combine pear, mango and sugar in a pan and cook until soft. Purée the mix and set aside. 2. In a bowl sprinkle gelatine over water and leave for 5 minutes. 3. Melt the gelatine in a microwave and whisk into the mango and pear purée. 4. Refrigerate for 15 minutes. 5. In a mixing bowl beat the egg whites until frothy, add the sugar and keep beating until stiff peaks form. 6. Gently fold in the whipped cream into the purée and then gently fold in the egg whites.

1. Whisk the flour, salt, eggs and milk in a bowl. 2. Whisk in the melted butter and rest for 30 minutes. 3. This mixture makes 6 to 8 crêpes.

CITRUS ICED TEA 1 tea bag Dilmah Ceylon Green Tea 1 tea bag Dilmah Ceylon Orange Pekoe Tea 250ml Boiling water White sugar 1 tblsp Lemon concentrate Freshly squeezed lemon juice

1. Combine the ingredients and bring to a boil. 2. Allow to cool and serve over crushed iced. 3. Garnish with orange and lime twist.

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CEYLON CINNAMON SPICE LAMB FILLET Smoked Lamb Fillet 250g lamb fillet 1 tsp smoked paprika 1 sprig of rosemary 1/2 tsp chopped garlic 30ml olive oil 2 figs 1 punnet of micro herbs Salt to taste

Pancetta Crisp 10 slices of pancetta

Caramelised Onion 2 tbsp olive oil 3 sliced brown onions 2 tbsp brown sugar 2 tbsp balsamic vinegar

Smoking Mix 3 star anises 20ml olive oil 200ml wood chips 30g Dilmah Ceylon Cinnamon Spice Tea

1. Combine the paprika, rosemary, garlic, olive oil, herbs and salt. 2. Marinate the lamb in the mixture and cover with plastic wrap and leave in the fridge for 2-3 hours. 3. Cut the figs in quarters, drizzle with olive oil and grill.

1. Put the pancetta slice on greaseproof paper and sprinkle salt and pepper on it. 2. Bake at 200˚C for 10 minutes or until crisp. 3. Once crisp place the pancetta on a tea towel to absorb the excess fat.

1. Sauté the sliced brown onions in olive oil until they are translucent. (20-30 minutes) 2. Add the vinegar and sugar and cook on low heat until all liquid has evaporated. 3. Allow to cool.

1. Put silver foil in an oven tray and place the wood chips, tea and star anises on the foil. 2. Light the wood chips and allow to smoke. 3. Place the lamb fillet on a wire rack and drizzle olive oil over it. 4. Place the wire rack over the smoke and cover. Leave for 15 minutes for medium-rare lamb.

Assembly 1. To assemble, lay the pancetta slice flat and put 1 tsp of caramelised onion on the pancetta. 2. Slice the lamb and place on top of the onion. 3. Top with a fig to serve.

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CHAMOMILE INFUSED TUILE Chamomile Tuile 2 tsp Dilmah Pure Chamomile Flowers 60g unsalted butter 80g egg whites 70g plain flour, sifted 120g sifted icing sugar

Earl Grey Crème Patisserie 500ml milk 125g sugar 5 tsp Dilmah Earl Grey Tea 2 egg yolks 1 whole egg 40g corn starch 30g butter 1 tbsp vanilla essence

Macerated Berries

1. Toast the chamomile tea and grind to a fine powder. 2. Combine the flour, icing sugar and chamomile powder in a food processor. 3. Add lightly beaten egg whites and melted butter until the mixture is a smooth consistency. Cover and refrigerate for 2 hours. 4. Cut out a stencil from a plastic container measuring 10cm x 7cm. 5. Combine the Chamomile Tuile ingredients and spread the mixture inside the stencil and bake at 170˚C for 6 minutes. 6. Remove from the oven and mould into a boat shape by pressing the shorted sides together. 1. In a heavy saucepan heat the milk with half of the sugar and Earl Grey tea till it just comes to a boil. 2. Beat the egg yolks and whole eggs in a bowl. 3. Sift the cornflour with the rest of the sugar and whisk till it is smooth. 4. Temper the egg mix by slowly adding the heated milk in a thin stream. Return the mix to heat and bring to a boil, stirring constantly. When the mixture is thick, remove from heat and stir in the vanilla and butter. 5. Pour into a clean container, dust lightly with sugar and cover with greaseproof paper. Cool down and chill as quickly as possible. 6. Heat the milk and add Earl Grey Tea and steep for 5-6 minutes and strain. 7. Beat the butter and sugar until smooth. 8. Add the steeper tea into the mix and combine until smooth.

1. Mix all ingredients together and let it sit for 30 minutes.

50g raspberries 50g blueberries 50g blackberries 30ml Grand Marnier 25g sugar Garnish 1 pear, thinly sliced Icing sugar, to dust

Assembly

1. Place the Tuile boat on a plate and place the butter cream at the base of the boat. 2. Put the macerated berries on a paper towel to absorb the excess liquid. 3. Place the berries on the butter cream and serve with rose petals. 151

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Bloodwood Restaurant & Bar

(Gold Winner)

Bloodwood is owned and run by chefs Mitchell Grady and Claire van Vuuren. It’s a restaurant and Bar, located in the former Newtown Conservatory at 416 King Street Newtown. Represented by Claire Van Vuuren & Mitchell Grady.

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MENU GREEN JASMINE HOUDINI COLD COCKTAIL paired with HEIRLOOM CRUDITIÉS

BLOODWOOD REAL DILMAH ALE paired with OX TONGUE AND SWEET POTATO

DILMAH SUPREME CEYLON SINGLE ORIGIN TEA paired with MUSTARD FRUIT AND VENISON

EARL’S HOT APPLES paired with SPICED CUSTARD, CASHEW AND APPLE

TEA INFUSED OOLONG SAGO CRISPS AND DUBBO YABBY

TRUFFLED DRAGON’S BEARD

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GREEN JASMINE HOUDINI COLD COCKTAIL Green Jasmine Houdini

1. Stir all ingredients together and pour over ice cubes.

40ml Dolin Blanc 20ml Manzanilla sherry 15ml Maideii aperitif 1 dash Peychard’s bitters 2 ice cubes made from brewed Dilmah Fragrant Jasmine Green Tea

HEIRLOOM CRUDITIÉS

Heirloom Carrots 3 heirloom carrots in different colours, blanched and peeled

Beetroot Dust

1. Pound fry beetroot and crumb till smooth.

1 beetroot, sliced and fried till crisp 1 cup garlic crumbs (cooked in butter)

Black Sesame Dust

1. Pound till smooth in mortar with a pestle.

2 tbsp black sesame ¼ tsp cumin 1/8 tsp cayenne pepper ½ tsp salt

Nettle Dust A handful of nettle leaves

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1. Blanch in boiling water. Add in the egg and the rest of the ingredients. 2. Refresh and leave to dry for 5 hours in a warm dry place. 3. Pound till smooth.

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Sherry Butter 100g mascarpone whipped 50g unsalted butter 10ml sherry vinegar Salt and pepper

1. Whip butter and mascarpone, add sherry vinegar and salt and pepper. 2. Slice red radish.

Garnish Red radish, sliced Red elk Assembly 1. To assemble, spread a teaspoon of sherry butter onto a bone handle knife. 2. Roll three carrots in each of the dusts, leaving you with three different flavoured carrots. 3. Place each carrot on the sherry butter then place a slice of radish in between each carrot. 4. Garnish with red elk

BLOODWOOD REAL DILMAH ALE

Bloodwood Real Dilmah Ale 1l Dilmah Meda Watte Tea

Beer sabayon 4 egg yolks 1 Cooper’s Pale Ale 1 tsp fresh hops (ground up) 1 tsp malt syrup

1. Brew 1 litre of Dilmah Meda Watte Tea as per pack instruction. 2. Carbonate the tea.

1. Whisk egg yolks over a Bain-Marie till light and fluffy. 2. Add in beer, hops and malt syrup. 3. Keep the sabayon light and fluffy.

To Serve the Beer 1. Pour carbonated Meda Watte into a glass. 2. Top with 2 spoons of beer sabayon. 3. Drink immediately after making.

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OX TONGUE AND SWEET POTATO

Ox Tongue 200g sugar 200g salt 1 tsp juniper 1 tsp black pepper 1 star anise ½ tsp allspice 3l water Ox tongue Poaching Mixture 1 onion Garlic Thyme 2 litres chicken stock 100ml brandy

1. Brine one ox tongue for four days, Cover and let it sit for 30 minutes. Strain the mixture.

1. Poach brined tongue for 4 hours. 2. Once tongue is cooked, remove from the stock and press overnight with a weight on it. To make the glaze 1. Strain and reduce the cooking liquid of the tongue to 300ml. 2. Pass through a sieve and taste for seasoning. (Should be thick and sticky in texture)

Sweet Potato

1. Cut the sweet potato into a 10cm x 1cm baton. 2. Slowly roast this till just cooked. Try to retain the shape. 3. Season with salt, pepper and oil before roasting.

Winter Chips

1. Use a peeler to peel the skin off the vegetables. 2. Continue peeling until the entire vegetable is in ribbons. 3. Deep fry these ribbons till crisp. 4. Season with salt.

1 parsnip ½ sweet potatoes 1 Desiree potato

Brik Pastry Roll

1. Lay 2 sheets of Tunisian brik pastry down. 2. With a meat slicer, slice the Ox tongue very thinly and lay onto the brik pastry. 3. Place a log of sweet potato in the middle and roll the log up. 4. Bake in 180˚C oven for 15 minutes or till golden and crisp.

Glazing Ox Tongue Log

1. Once the roll is crisp and cooled, it’s time to glaze it. 2. In a pan add 60ml of ox tongue glaze. Let this reduce and bubble. 3. Roll the log through the mix until well coated. 4. Serve immediately.

Assembly

1. To plate this dish, place a handful of winter chips on the plate. 2. Place glazed ox tongue log into the plate. 3. Garnish with a crisped cluster of enoki mushrooms. 159

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DILMAH SUPREME CEYLON SINGLE ORIGIN TEA

Serves 2 2 tsp Dilmah Supreme Ceylon Single Origin Tea (plus 1 extra for the teapot) 400ml spring water, at 100˚C

1. Place the tea leaves in the pot. 2. Pour the water directly onto the tea leaves. 3. Stir the tea once. Then let the tea steep for 3 minutes. 4. Stir and strain the tea at the end of the specified brewing period.

MUSTARD FRUIT AND VENISON Venison 200g fresh New South Wales venison, trimmed 1 tbsp dried fruit, chopped and soaked in Port wine Dash of olive oil Salt Pepper ¼ tbsp poorman’s orange marmalade

Mustard Fruit

1. Dice venison into very fine pieces by hand. 2. Soak the chopped dried fruits in port wine. 3. Add a dash of olive oil. 4. Add salt and pepper and the orange marmalade. 5. Mix all together and taste. 6. This needs to be sweet and have body.

1. Slice into very fine slices. (Best to use a pear or apple for colour.)

Good quality Italian mustard fruit

Chia Cracker 200g almonds 200g pistachio 100g chia seeds ¼ tsp pepper ½ tsp salt ½ tsp sumac Approx. 250 ml water

1. Toast all nuts then process everything in a blender till grainy. 2. In a bowl, add water till the mixture is able to stick together. Be careful not to make the mixture too wet. 3. Roll out with a rolling pin till 3mm thick. 4. Bake at 175˚C till it begins to brown and crispen.

Assembly 1. Take a round of chia crackers and place one spoon of venison mixture on it. 2. Wrap the venison cracker with slices of the mustard fruit. 3. This should look like a little dumpling.

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EARL’S HOT APPLES Ox Tongue 250ml cloudy apple juice 1.5 tsp Dilmah Earl Grey Tea

1. Mix and heat under a coffee steam wand. 2. Leave to infuse for 5 minutes. Reheat before serving. 3. Garnish with apple chip.

SPICED CUSTARD, CASHEW AND APPLE Anglaise Mix 500g coconut cream 100g egg yolk

Spiced Custard (Wattalapan) 500ml coconut cream 200g palm sugar 2 tsp nutmeg 1 tsp cardamom 15g agar-agar

1. Cook coconut cream and yolk as you would Anglaise. 2. Cool. Set aside.

1. Bring ingredients to the boil, whisking with great vigour to dissolve agar. 2. Strain onto Anglaise mix and place in fridge till set.

Apple Salad 1 apple, sliced 20ml sugar syrup

Assembly 1. To assemble this dish, make apple salad and place spiced custard on top. 2. Grate cashews on top of custard.

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TRUFFLED DRAGON’S BEARD Truffles 700g dark chocolate 700ml cream 5 tsp Dilmah Italian Almond Tea 150g glucose 100g butter

Dragon’s Beard 200g sugar 50g glucose 200ml water Cornflour Cocoa powder

1. Infuse cream with tea for 10 minutes. Strain and only use 400ml of the cream. 2. Add glucose and bring to a boil. 3. Pour over the chocolate and butter and blend until smooth. 4. Chill and roll into balls. 5. Cover with tempered choc and roll in cocoa powder.

1. Boil to 123˚C. 2. Cool, then pull in cornflour and cocoa.

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Shangri-La Sydney

(Gold Winner)

Take in the grand views of the spectacular Sydney harbour and enjoy afternoon tea in the tranquil surroundings of the Lobby Lounge & Terrace at the Shangri-La Sydney. The afternoon tea features a delectable selection of savoury and sweet creations including homemade preserves. Represented by Philip Khoury & Sean D’Almada-Remedios.

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MENU TEAQUILA SUNRISE paired with TUNA TARTARE

TOMATO/OOLONG BUBBLE TEA paired with BRINJAL MOJU

RAN WATTE TEA paired with BABA AU ARRACK MERRY CHERRY paired with ALMOND KISSES

TEA INFUSED CHESTNUT DUCK ÉCLAIR

A THOUSAND TEA LEAVES

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TEAQUILA SUNRISE 45 ml Dilmah Earl Grey Infused Cazadores Blanco Tequila 15 ml Pekoe Earl Grey Liquor 45 ml orange juice 3 dashes of orange bitters 5 ml agave syrup 10 ml Grenadine

1. Pour all ingredients except Grenadine into a soda charger. 2. Charge with one CO2 cartridge and shake 10 times. 3. Drizzle Grenadine into a glass half filled with ice. 4. Dispense charged cocktail into a decanter and pour into glass. 5. Garnish with orange peel.

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TUNA TARTARE Ciabatta 900g bread flour 100g whole rye flour 15g salt 30g fresh yeast 850ml water

Dashi Jelly 250ml water 30g Kombu 10g katsuboshi 20ml light soy sauce 9g gelatine

Horseradish / Soy “Yolk” 250ml water 70ml light soy sauce 50ml olive oil 5g horseradish paste 1g Xanthan gum 3.3g calcium lactate

Assembly 100g best quality sashimi grade tuna Fresh lemon zest Red Sorrel/Bull’s Blood micro herbs Chilli strands

1. Preheat oven to 250°C or highest temperature possible. 2. Combine ingredients in a mixing bowl with a paddle attachment. 3. Once the mixture comes together beat on high speed for about 7-10 minutes until the dough has developed. 4. Place in an oiled bowl and leave to bulk ferment for 2-3 hours. 5. Turn the dough out onto a well floured bench and cut in desired shape. 6. Carefully transfer to a baking tray and bake for 16-20 minutes or until a hollow sound is made when you knock the base of the loaf. 7. Once cool, slice thinly and cut circles out with a ring cutter. 8. Place slices on a baguette tray to achieve a bend.

1. Bring all ingredients except for gelatine to a simmer. 2. Leave to steep and strain. 3. Dissolve soaked gelatine then set at 1cm thickness. Cut into 1cm cubes.

1. Emulsify all ingredients with a stick blender then dispense into 1cm diameter half-spherical moulds. 2. Freeze and immerse in a sodium alginate bath (500 water, 2.5g calcium lactate) for 2 minutes.

1. Dice tuna and season with fresh lemon zest. 2. Toss with Dashi jelly cubes and press into small 3cm diameter foil moulds lined with cling-film. Press and leave in fridge to set. 3. Turn out onto toasted curl and place yolk on top. 4. Garnish with Bull’ss Blood or Red Sorrel micro herbs and chilli strands.

Note: This dish also pairs well with Dilmah Yata Watte Single Region Tea and Dilmah Earl Grey Tea.

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TOMATO / OOLONG BUBBLE TEA 60 ml fresh tomato juice 40 ml chilled Dilmah Silver Jubilee Opata Oolong Tea 30 ml homemade Dilmah Oolong cordial (see recipe below) 20 ml lemon juice 10 ml sugar syrup Honey bubbles (see recipe below)

1. Add ingredients to a cocktail shaker with ice. 2. Shake and strain into glass. 3. Gently spoon honey bubbles to fill the glass and garnish with a tomato wheel crisp.

Oolong Cordial

1. Bring water and sugar to a boil and add the tea. 2. Simmer until the flavour of the tea is extracted and the sugar is completely dissolved. 3. Remove from heat.

250ml spring water 250g sugar 2 tsps Dilmah Silver Jubilee Opata Oolong Tea

Honey Bubbles

1. Blend, strain and rest before aerating with an aquarium pump.

500ml spring water 75g house harvested honey 10g Albumin powder 0.5g Xanthan gum 0.25g salt

Tomato Crisp Roma tomatoes simple syrup

1. Thinly slice Roma tomatoes and dip them in simple syrup. 2. Place them on a greased silpat mat in a 60°C oven for 5 hours to dry.

BRINJAL MOJU Fennel / Turmeric Sable 250g flour 125g butter (cold) 3g ground fennel 5g ground turmeric 50g egg Cocoa butter atomised

1. Preheat oven to 180°C. 2. Place all ingredients except egg into a mixer bowl with a paddle attachment and mix till the preparation resembles breadcrumbs. 3. Add the egg and mix until the dough comes together. Shape into a flat rectangle and wrap up. Place in a fridge for 20 minutes to rest. 4. Roll out to 2mm thick and back for 15 minutes. Remove from the oven while still pale and cut 4.5cm circles with a cutter. 5. Return to oven and bake till golden. 6. Sprinkle cocoa butter over disks while still warm to create a thin barrier that keeps the sable crisp. 173

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Brinjal Moju 30ml canola oil 1 tsp cumin seeds 1 tsp brown mustard seeds 1 aubergine, diced 2 tomatoes ½ tsp turmeric ground 1 tbsp coriander seeds, ground 2 tbsp brown sugar 50ml white vinegar

Moghrabieh CousCous

1. Heat oil with cumin and mustard seeds for 2-3 minutes till they start popping. 2. Toss tomato and aubergine in this to coat with oil and seeds. 3. Add remaining spices, brown sugar and vinegar and bring to a simmer until thick.

1. Place in salted boiling water and cook till tender.

100g couscous

Tomato Crisps 3 tomatoes 1:1 sugar syrup

Strained Yoghurt 100g yoghurt

Assembly Baby basil Black and white sesame seeds, toasted Pomegranate molasses Eggplant, thinly sliced and grilled

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1. Slice tomato thinly and quickly dip in syrup. 2. Place on an oiled silpat mat and dry in the oven at 70°C for 2-3 hours with the vent open.

1. Place in muslin cloth over a container and leave covered in fridge to drain for at least 12 hours.

1. Line a flexipan of 4cm half spheres with grilled eggplant leaving some to overhang. 2. Fill with moju, and top with some couscous and fold overhanging eggplant to wrap around what will be the base. 3. Leave in fridge with a tray on top to press domes. 4. Remove domes and place onto sable. 5. Brush on pomegranate molasses and sprinkle sesame seeds to coat. 6. Pipe a small dollop on top and place a tomato crisp followed by more yoghurt and another smaller crisp. 7. Pipe some more yoghurt on the very top and place a couple of sprigs of baby basil on top.

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DILMAH RAN WATTE

Serves 1 1 tsp Dilmah Ran Watte Tea + 1 tsp for the teapot 220ml freshly boiled spring water, 100˚C

1. Place the Dilmah Ran Watte Tea in the warmed teapot. 2. Pour the boiling water directly on to the tea. 3. Stir well and brew for 3 minutes. 4. Stir once more and strain. 5. Serve in a teacup.

BABA AU ARRACK Blood Orange Jelly 100ml blood orange juice 4g gelatine sheets

Baba Dough 500g bread flour 8g salt 80g sugar 75g fresh yeast 8 eggs 280g butter (soft) Baba Soaking Syrup 500ml water 500g sugar 1 lemon zest 1 orange zest 1 cinnamon quill 100ml Rockland Arrack

Sandy Pistachio and Clove 100g pistachio, chopped 80g sugar 30g water 2g clove, ground

1. Heat 50ml of orange juice to 60˚C. 2. Soften gelatine in cold water and add to the heated juice. 3. Stir and strain and add the remaining juice. 4. Set 25g at the base of each glass.

1. Preheat oven to 170°C. 2. Mix all ingredients except the butter till a dough forms. 3. Gradually add the soft butter and mix till the dough becomes elastic. 4. Place dough into a deep tray and prove till doubled. 5. Bake for 20-25 minutes. 6. Slice at 13mm and use a circle cutter to fit the glass.

1. Bring all ingredients except the Arrack to a steady boil. 2. Remove from heat and cover. 3. Leave to cool then stir in Arrack.

1. Bring sugar and water to 118°C and stir in pistachio and clove. 2. Keep stirring until the mixture completely crystallises. Leave to cool.

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Blood Orange Gel Swirl 100ml blood orange juice 0.2g Xanthan gum 5g gelatine 10g sugar

Honey Bavarois 100ml milk 50g honey 7g gelatine 200ml cream, lightly whipped

Assembly Baby basil Red coloured chocolate domes

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1. Hydrate gelatine in cool water and add to warm juice. 2. Blend all ingredients and leave to semi-set before swirling into mould with a finger.

1. Hydrate gelatine in cool water and add to warm milk and honey. 2. Let cool to room temperature and fold in lightly whipped cream. 3. Dispense into 3cm diameter half sphere flexipan moulds that have been swirled with blood orange gel.

1. Place disk of baba cake over jelly and dispense enough soaking syrup to saturate it. 2. Cover with a thin layer of sandy pistachio clove crumb. 3. Place a glazed dome of honey bavarois and then the chocolate dome with holes cut out with heated piping tubes. 4. Garnish with baby basil.

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MERRY CHERRY 60 ml Italian Almond Tea 5 ml Orgeat 5 ml Maraschino cherry juice Topped with lemon foam

1. Combine the freshly prepared tea with the Orgeat and cherry juice in a mixing glass and stir for 20 seconds. 2. Add the lemon juice, sugar syrup and egg white to a cocktail shaker and shake vigorously to create the foam. 3. Pour the tea mixture into the glass and add two bar spoons full of the foam.

Lemon Foam

1. Blend ingredients together and charge with an ISI cream charger.

100ml fresh lime juice 50ml fresh lemon juice 50ml water 1g soy lecithin

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ALMOND KISSES Chocolate Shell 600g Cacao Barry 72% Venezuela

Amaretto Soaked Muscatels

1. Temper 600g Cacoa Barry 72% Venezuela and fill a tray of 6cm diameter half-sphere moulds. 2. Also half fill 3cm half-spheres quarter full to use as stands to support the shell. 3. Once the chocolate has retracted and the moulds have been removed, cut holes in a lace like pattern with piping tips heated with a blowtorch. 1. Cover and bring to a boil and blitz to achieve a fine paste.

100g Muscatels (pitted) 100ml Amaretto Amaretto Crémeux 150g sugar 200ml cream 140ml Amaretto 15g gelatine 400ml cream 72% Venezuela Mousse 168g sugar 225g eggs 30g yolks 330g 72% Venezuela 40g butter Cream, semi-whipped Chocolate Macaron Crunch 300g almond TPT 40g Dutch processed cocoa powder 50g egg white 1 50g egg white 2 150g sugar Callebaut crisp pearls coated with gold shimmer powder

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1. Make a caramel of the cream and sugar. 2. Add the Amaretto and soaked gelatine and whisk to combine. 3. Leave to cool and then fold in semi-whipped cream.

1. Bring sugar and water to 118°C and pour over eggs and yolks whisking well together. 2. Melt the chocolate and whisk in the butter and add to above sabayon. 3. Whisk till cool and fold in the cream.

1. Preheat oven to 140°C. 2. Mix Egg whites 1 with TPT and cocoa and make an Italian meringue of remaining egg whites and sugar. 3. Fold to a lava like consistency and pipe with a plain tip. 4. Leave at room temperature to form a skin and bake for 16-18 minutes. 5. Once cool, chop into small chunks.

1. Set the chocolate shell on a small sphere and fix with melted chocolate at a 45° angle. 2. Place a teaspoon of soaked muscatel purée in the base of the shell and cover with a crumble of the chopped macaron and gold crisp pearls. 3. Pipe a dollop of the Amaretto crémeaux above and then a quenelle of chocolate mousse. Top with a roasted almond.

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CHESTNUT DUCK ECLAIR

Chestnut Choux Paste 300ml milk 10g sugar 5g salt 500g butter 125g high-protein flour 40g chestnut flour 5g gluten powder 5 eggs

Meda Watte Smoked Duck 2 duck breasts (skin on) 1 scoop Dilmah Meda Watte Single Region Tea Salt

Truffle Aioli 2 garlic cloves 1 tsp Dijon mustard 1 egg yolk 1 tbsp truffle paste 200g grape seed oil 1 tbsp lemon juice

Assembly Shiraz grapes, thinly sliced Beaufort cheese, finely shredded Roasted chestnuts, sliced Baby celery

1. Preheat oven to 180°C. 2. Boil milk, salt, sugar and butter, and add flours and gluten off heat. 3. Stir till combined and cook panade out for 3 minutes over medium heat. 4. Place into a mixer bowl with a paddle and beat till cool. 5. Gradually add eggs and pipe with a star tip tube. 6. Bake for 15 minutes with the vent closed then a further 15 minutes with the vent open.

1. Skin the duck breast and render the fat, along with a good pinch of salt. 2. Place the cooled fat, tea and breast in a vacuum sealable pouch and seal at high pressure. 3. Cook sous-vide in a water bath at 57°C for approx. 1 hour or until internal temperature reaches 57°C. Chill and slice thinly against the grain.

1. Process garlic, Dijon, yolk and paste and slowly drizzle oil. 2. Fold lemon juice through.

1. Make a partial slice lengthwise through the top of the éclair. 2. Place a slice of duck breast in the base with some Beaufort cheese and quartered grapes. 3. Pipe a thin line of aioli and place slices of breast and place 3 pieces each of sliced chestnut, grapes and pipings of aioli. 4. Finish with baby celery.

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A THOUSAND LEAVES OF TEA Caramelised Inverse Puff Pastry

Beurrage 720g butter 315g flour

Detrempe 600g strong flour 180g butter 300ml water, iced 20g salt 7ml vinegar

Uda Watte Pastry Cream 500ml milk 4 scoops Dilmah Uda Watte Tea 120g yolks 125g sugar 50g corn flour 200g butter

Uda Watte Jelly 250ml spring water 1 scoop Dilmah Uda Watte Tea 5g gelatine 20g sugar

Uda Watte Chantilly 200g cream 1scp Dilmah Uda Watte Tea 10g sugar

Milk Leaves 2l milk

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1. Combine with a paddle/mixer, flatten into a rectangle and chill covered.

1. Mix with a dough hook until a clear dough forms. Chill covered. 2. Laminate 6 half turns with the butter paste on the outside. 3. Roll to 1.5mm thick and bake at 190°C between two oven trays until baked through but not too coloured. Increase the oven temperature to 220°C. 4. Remove the pastry and sift an even coating of icing sugar and return it to the hot oven. Watch as it caramelises. This will take 5-8 minutes. 5. Portion at 2x6cms.

1. Bring milk to a boil and remove from heat. Add tea and leave covered to infuse for 5 minutes. 2. Strain 200g and pour over whisked yolk, sugar and corn flour mix. 3. Whisk butter in as it cools. 4. Beat the mixture till smooth and spread over a go-between lined tray to a thickness of 7mm.

1. Hydrate gelatine in cool water and add to warm tea infusion. 2. Once cool, pour over Uda Watte pastry cream. 3. Cut the combined layers to size (2x6cm) once frozen.

1. Vacuum seal on high pressure and leave for 48 hours for a cold infusion that preserves lighter notes of the tea. 2. Whip to a firm peak.

1. Bring milk to a boil and strain with a chinois into a gastronorm tray. 2. Place over very low heat that keeps the milk hot. 3. As the surface cools, a skin will form. 4. Lay a piece of baking paper down over the surface and lift the skin up with the paper letting it drip and place on a wire rack under a hot lamp or in a warm 50°C oven to dry.

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Tea Leaf Tuile 2l milk 100ml spring water 1 scoop Dilmah Uda Watte Tea 15g Pure-Cote B790

Assembly

1. Bring water to the boil and infuse tea for 3 minutes. 2. Add the Pure-Cote and return to heat for 3 minutes. 3. Stir very well then pour onto an acetate lined tray and dry in the oven at 55°C for 6 hours. 4. When dry, the film will peel off and become quite brittle.

1. Sandwich the pastry cream/jelly later between two pieces of caramelised puff. 2. Pipe 5 dollops of the Chantilly on top and dress with leaves/tuile and halved red currants.

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DUO-TONE SCONES

500g flour 60g sugar Salt (pinch) 25g baking powder 150g butter 2 eggs 130ml buttermilk 50g cocoa powder 10g water

1. Preheat oven to 180°C. 2. Mix flour, sugar, salt and baking powder with a paddle mixer and add butter. Mix for 20 minutes to achieve good sablage and add eggs and buttermilk. 3. Divide in half and add 50g cocoa powder and 10g water along with a handful of soaked sultanas and combine. 4. Roll both the dough on top of each other with a slight amount of flour. 5. Cut and rest before baking for 20 minutes.

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Novotel Sydney Olympic Park

(Gold Winner)

An exciting Sydney dining experience with an innovative menu and exemplary yet unobtrusive service in a relaxed atmosphere that captivates your senses awaits you at Novotel Sydney Olympic Park. Represented by Brent Hughes & Ryan Kennewell.

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MENU FIRE AND SPICED CHAI COMFORTER paired with SWEET BERRY STRUDEL WITH VANILLA BEAN ANGLAISE

BERRY SOUR paired with TOWER OF LEMON CURD SERVED WITH RASPBERRY COULIS AND TOPPED WITH SWEET MERINGUE BUDS

DILMAH UDA WATTE TEA paired with MINI MOROCCAN SPICED LAMB TAN GEAN CEYLON EARL FASHIONED ARRACK paired with CHICKEN CONSOMMÉ WITH A FRESH PAPADAM AND CURRY CHICKEN QUENELLE

TEA INFUSED 3 WAY TEA INFUSED PANNA COTTA OF CHAI ROSE WITH FRENCH VANILLA AND CHAMOMILE TOPPED WITH A FRESH HONEYCOMB.

SUPREME CEYLON SINGLE ORIGIN TEA SMOKED RAINBOW TROUT ON IRISH SODA BREAD WITH CHIVE CRÈME FRAICHE SALMON PEARLS & MINIATURE CHERVIL.

FRESH STRAWBERRY JAM TART TOPPED WITH CHANTILLY CREAM AND STRAWBERRIES

FRESH CURRY EGG PINWHEEL SANDWICH ON A BASE ALFALFA SPROUTS TOPPED WITH EGG WHITES JULIENNE RED RADISH AND BOUQUET OF HERBS

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FIRE AND SPICE CHAI COMFORTER 1 tea bag Dilmah Exceptional Ceylon Spice Chai Tea ½oz agave syrup Fresh ginger, roughly 2cm piece 1 lemon wheel 4 cloves 1 cinnamon stick Absinthe mist 220ml water

1. Place a small piece of ginger in an Irish coffee glass. 2. Cut a lemon wheel and into the lemon wheel push four cloves so they sit snugly. 3. Place the Dilmah Ceylon Spice Chai Tea bag in the glass and pour boiling water directly on to it. Brew the tea as per pack instructions. 4. While the tea is steeping add agave syrup. 5. Once the tea has steeped for approximately 4 minutes remove the bag. 6. Add the cinnamon stick, get the absinthe filled atomizer and flame the absinthe over the top.

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SWEET BERRY STRUDEL WITH VANILLA BEAN ANGLAISE Fresh Apple Berry Strudel Pastry

1. Sift flour and salt into a bowl and make a bay. 2. Then add your milk, egg yolk and melted butter. 3. Mix to a smooth dough and rest for 30 minutes.

250g flour Salt, pinch 1 egg yolk 125ml warm milk 30g melted butter

Filling 1.5kg green apples 150g sugar 175g sultanas 2g cinnamon 150g apricot jam 100g butter 125g fresh breadcrumbs

To Finish

1. Roll pastry into a square then place a tablecloth over a bench and place thinly rolled pastry on top. You need to pull the pastry from all sides until it’s very thin and transparent. 2. Sprinkle with breadcrumbs and then place the apple mix around and roll gently but make sure the strudel is tightly rolled. 3. Place on a greased tray and then grease your straddle and bake at 190˚C till golden and cooked through.

Vanilla Bean Analgise

1. Place milk and cream in saucepan, add the vanilla bean and bring up to a boil. 2. Place eggs and sugar in a bowl and mix. 3. Pour the milk through a strainer into a bowl, then very slowly pour half the milk into the egg mix while whisking. 4. Once it becomes thin, pour the egg and milk into a new pot and stir over a very low heat for 15 minutes or until slightly thickened. 5. Place in the fridge to cool.

500ml milk 500ml cream 125g sugar 9 egg yolks 1 vanilla pod

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1. Peel and core apples then slice thinly into a bowl. 2. Add the sugar, sultanas, cinnamon and apricot jam. Mix well. 3. Wrap it and set aside for later. 4. Melt 100g of butter in a saucepan then add the breadcrumbs and cook until golden brown.

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BERRY SOUR 5oz Dilmah Acai Berry with Pomegranate & Vanilla Tea 1oz Dilmah Berry Sensation tea syrup (homemade) 1oz pomegranate juice ½oz vanilla bean syrup (homemade) 5 drops Cherry Bark Vanilla Bitters 8 drops of Angostura Bitters Foam 3:1 parts

1. Add tea, pomegranate juice, tea syrup, vanilla bean and bitters to a Boston shaker with ice and shake vigorously. 2. Get an ISI whipper and coat the base of a champagne saucer with elderflower foam. 3. Strain the mix from Boston shaker over the top of the foam so everything is all infused. 4. Drop Angostura Bitters on top of Libation that would resemble the four corners of a square - two drops per corner. 5. Use the end of a cocktail stick and slightly drag it through the foam and bitters in a circular motion to achieve the desired finish.

Elderflower Foam

1. Put together in an ISI whipper and charge with two bulbs.

3 units elderflower cordial 1 egg white 1 unit simple syrup 1 lemon juice

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TOWER OF LEMON CURD RASPBERRY COULIS TOPPED WITH SWEET MERINGUE BUDS

Raspberry Coulis 500g raspberries 1/3 cup caster sugar

Meringue 9 egg whites Lemon juice, few drops 500g caster sugar

Lemon Curd 50ml Dilmah Lemon Tea, strong brew, chilled 8 eggs 680g sugar 250ml lemon juice Zest of 4 lemons 340g butter

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1. Place raspberries and sugar in a pot. 2. Place pot on a medium heat and stir until raspberries are combined with the sugar and cook till it softens. 3. Mush the raspberries into a purée and take of the heat. 4. Strain or sieve the raspberry mix to get rid of the seeds.

1. Whip egg whites and lemon juice till soft peaks form and slowly add the sugar. 2. Pipe the meringue onto a greased tray and bake at 120˚C till crisp.

1. Mix all the ingredients in a bowl and transfer to a pot. 2. Heat up slowly mixing all the time until you get a thick consistency 3. Allow to cool.

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DILMAH UDA WATTE TEA

Serves 2 2 tsp Dilmah Uda Watte Tea (plus 1 extra for the teapot) 400ml spring water, at 100˚C

MINI MOROCCAN SPICED LAMB TAN GEAN

2 tbsp extra virgin olive oil 1kg boneless leg of lamb, netting and twine removed Salt, to taste 3 leeks, white and light green parts only, halved and thinly sliced 500g sliced button mushrooms 1 1/2 tsp ground turmeric 1 tsp ground coriander 1/2 tsp black pepper 1/8 tsp cayenne pepper 1/2 tsp ground cumin 1 (3-inch) cinnamon stick 2 cloves garlic, finely chopped 500g sweet potatoes, peeled and cubed (1cm) 1 cup gluten-free vegetable or lowsodium chicken broth 2 bay leaves 1 large eggplant, peeled and cut into 1-inch cubes Chopped parsley

1. Heat oil in a large Dutch oven or a pot placed over mediumhigh heat. 2. Season lamb with salt and add to pot. 3. Cook, turning occasionally, until dark golden brown. Transfer to a large plate and set aside. 4. Reduce heat to medium-low, add leeks and mushrooms and cook until softened, 6 to 8 minutes. 5. Add turmeric, coriander, black pepper, cayenne, cumin, cinnamon, garlic and salt and cook until very fragrant, about 2 minutes. 6. Add potatoes, broth, bay leaves and eggplant and stir well. 7. Arrange lamb (with any accumulated juices) on top of the vegetables. 8. Cover pot with foil and a tightly-fitting lid, reduce heat and simmer, stirring occasionally, until leeks and eggplant melt into a hearty sauce and lamb is very tender, about 2 hours. 9. Remove and discard cinnamon and bay leaves, garnish with parsley and serve.

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CEYLON EARL FASHIONED ARRACK 1oz Ceylon Extra Special Arrack 1oz Dilmah Earl Grey Tea Syrup (homemade) 1oz Dilmah Earl Grey Tea, strong brew ½ oz Oleo Sacchrum Dash Angostura Bitters Dash orange bitters Dash rhubarb bitters Mist of Absinthe 1 Maraschino cherry soaked in Dilmah Earl Grey infused rum Orange peel

1. Pour all the ingredients into a mixing glass full of ice then add the bitters. 2. Stir together all the ingredients to the required taste. 3. Take an old fashioned glass and mist the glass with Absinthe. 4. Add an ice ball into the glass, then strain from mixing glass over the ice ball. 5. Slice a piece of orange peel and rub a peel round the rim of the glass. Then use the peel and a Maraschino cherry infused with Earl Grey infused rum for garnish.

CHICKEN CONSOMMÉ WITH FRESH PAPADAM AND CURRY CHICKEN QUENELLE Chicken Consommé 2.5l dark chicken stock 500g chicken 500ml stock 3 egg whites 2 diced onions 2 diced carrots 2 diced leeks 2 diced celery 10 peppercorns ½ bay leaf Curry Chicken Quenelle 100g chicken breast 1 egg white 50ml cream Salt and pepper Mild curry powder Papadam 2 cups urad flour ¼ tsp ground black pepper ¼ tsp ground cumin ¼ tsp salt 1 cup of water 2 cups, frying oil 202

1. Take the 500ml stock and mix with mince and egg whites and then mix in vegetables and herbs and peppercorns. 2. Add this to the 2.5 litre stock and bring to a quick boil and then simmer for 2 hours. 3. Strain carefully through double muslin cloth.

1. Blend chicken quickly with cream and egg white and place in a bowl over ice. 2. Mix in curry powder and seasoning for a quenelle and place a skewer into the quenelle and fry till golden in hot cotton seed oil.

1. Mix all the dry ingredients and add the water to make the dough. 2. Break down into small balls and rest. 3. After resting, quickly roll out to flat discs. 4. Heat oil and fry till golden.

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3 WAY TEA INFUSED PANNA COTTA OF CHAI, ROSE WITH FRENCH VANILLA AND CHAMOMILE TOPPED WITH A FRESH HONEYCOMB.

Panna Cotta 130ml cream 115ml milk 30g sugar 3 tea bags Dilmah Spice Chai Tea 3 tea bags Dilmah Pure Chamomile Flowers 3 tea bags Dilmah Rose with French Vanilla ½ gelatine leaf

Fresh Honeycomb 10g butter for greasing 200g caster sugar 5 tbsp golden syrup 2 tsp bicarbonate of soda

1. Place equal portions of cream, milk and sugar in to three separate saucepans. 2. Then place Spice Chai tea bags in one saucepan, Chamomile Flowers in the next and the Rose with French Vanilla in the third. 3. Place saucepans on low heat to infuse the tea and the chamomile flowers and stir until sugar dissolves. 4. Soak gelatine leaves in cool water until soggy, add to the cream mixture and stir until dissolved. 5. Cool slightly then place into moulds and refrigerate.

1. Grease a 20cm square tin with butter. 2. Mix the caster sugar and syrup in a deep saucepan and stir over gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared. 3. Once melted turn up the heat a little and simmer until you have an amber coloured caramel. 4. Then as quickly as you can turn off the heat, tip in the bicarbonate and beat in with a whisk until it has all disappeared. Be careful because the mixture will be hot. 5. Allow to cool completely before cracking.

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SUPREME CEYLON SINGLE ORIGIN TEA SMOKED RAINBOW TROUT SERVED ON IRISH SODA BREAD WITH CHIVE CRÈME FRAICHE SALMON PEARLS & MINIATURE CHERVIL

Smoked Trout Whole rainbow trout Dilmah Supreme Ceylon Single Region Tea 50g salmon pearls

1. Place Dilmah Supreme Ceylon tea in the bottom of a foiled tray and then place the trout on a wire rack above it. 2. Place the tray over a flame on a low heat. 3. When it starts to smoke place a lid over the top and then place in the oven at 160˚C for 10 – 15 minutes.

4 cups flour 2 tsp bicarb soda 1 tsp salt 60g butter 2 ¼ cup butter milk

1. Preheat oven to 190°C. Line a tray with baking paper. 2. Sift 4 cups flour, 2 teaspoons bicarbonate of soda and 1 teaspoon salt into a large bowl. 3. Rub in 60g butter, cubed. Mix in 2-2 ¼ cups buttermilk to form dough. Bring together on a floured surface to form a ball. 4. Shape dough into a 20cm round. Place on the tray. Cut a cross in the top. Bake for 35-45 minutes.

Chive Crème Fraiche

1. Mix the crème fraiche and chives together and season.

Irish Soda Bread

1 bunch Chives, sliced 300ml crème fraiche Salt Pepper

To Serve

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1. Cut the bread and top with crème fraiche. 2. Flake the trout on top of the bread. 3. Place some salmon pearls on top with picked baby chervil.

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FRESH STRAWBERRY JAM TART TOPPED WITH CHANTILLY CREAM AND STRAWBERRIES

Strawberry Jam Tart 500g flour A pinch of salt 250g butter 2 eggs 100g caster sugar 1 tbsp water

Strawberry Jam 1kg strawberries 4 tbsp lemon juice 4 cups caster sugar

Chantilly Cream

1. Sift flour and salt together and rub butter through it. 2. Beat eggs, sugar and water well in a separate bowl. 3. Add the beaten egg mix to the flour by making a well in the middle and pouring the liquid in the middle and gradually mixing in the flour. 4. Bring together into a ball and then wrap in cling-film and refrigerate.

1. In a heavy based saucepan crush the strawberries with a potato masher. 2. Add sugar and lemon juice. Stir over low heat until the sugar has dissolved. 3. Increase heat to high and bring the mixture to a full rolling boil. 4. Boil, stirring often for another 15 minutes.

1. Whip 250 ml of cream with 30 g caster sugar and 1 vanilla bean.

250ml cream 30g sugar 1 vanilla bean

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1. Roll out pastry then place into tart shells and blind bake at 180˚C for 15 – 20 minutes until pastry is cooked. 2. Once cooked pour your jam into the tart shell and put in fridge and allow to cool completely.

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FRESH CURRY EGG PINWHEEL SANDWICH ON A BASE OF ALFALFA SPROUTS TOPPED WITH EGG WHITES, JULIENNE RED RADISH AND BOUQUET OF HERBS

White bread cut lengthwise, crust removed 2 eggs 30g mayonnaise Mild curry Salt and pepper Alfalfa sprouts Shredded iceberg lettuce

1. With a rolling pin roll the white bread flat. 2. Boil 2 eggs and then shell and blend with mayo and curry spice and salt and pepper. 3. Spread the egg mix over the bread evenly and not too thick. 4. Spread the shaved iceberg lettuce over the egg and the roll up and wrap tightly with cling-film. 5. To serve, remove cling-film and trim the ends of the sandwich. 6. Using the garnish items, run down the spine of the pinwheel and place on alfalfa sprouts.

Garnish 1 Boiled egg white, diced Julianne red radish Curry powder, to dust Shaved iceberg lettuce Mixed baby herbs

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Quay West Suites Sydney

(Gold Winner)

Situated in the historic Rocks area, overlooking Sydney Harbour, the Opera House, Harbour Bridge and Sydney’s dramatic cityscape Quay West Suites Sydney also offer some great dining experiences. Represented by Leigh Roberson & Marc Tricca.

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MENU DILMAH MEDA WATTE SINGLE REGION CEYLON TEA paired with CHOCOLATE ICE CREAM SPHERE ENCASED IN DARK CHOCOLATE WITH VANILLA BEAN SHORTBREAD

CPG COMFORTER paired with HONEY LAVENDER LUBNE SERVED WITH QUINOA MOUNTAIN BREAD

STRAWBERRY CAPRIOSKA

WITH DILMAH BERRY SENSATION ICE CUBES

paired with STRAWBERRY LIME MASCARPONE TARTLET

DILMAH EARL GREY & COCONUT ICED TEA paired with PAN-FRIED KANGAROO SERVED ON A WATTLE SEED SCONE WITH GREMOLATA

TEA INFUSED DILMAH ROSE & VANILLA TEA JELLY, KIWI & BLUEBERRY JELLY AND COCONUT GEL WITH ROSE SYRUP

TORCHED SALMON, GREEN TEA AND PICKLED MUSHROOM DUMPLING WITH DILMAH GREEN TEA WITH JASMINE FLOWER MISO BROTH

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DILMAH MEDA WATTE SINGLE REGION CEYLON TEA

Serves 1 1 tsp Dilmah Meda Watte Tea + 1 tsp for the teapot 220ml freshly boiled spring water, 100˚C

1. Place the Dilmah Meda Watte Tea in the warmed teapot. 2. Pour the boiling water directly on to the tea. 3. Stir well and brew for 3 minutes. You can brew the tea for longer if you prefer a stronger cup of tea. 4. Stir once more and strain. 5. Serve in a teacup.

CHOCOLATE ICE CREAM SPHERE ENCASED IN DARK CHOCOLATE WITH VANILLA BEAN SHORTBREAD

Chocolate Ice Cream 12 egg yolks 1litre cream 500g chocolate buttons

Dark Chocolate Shell 500g dark chocolate buds

Vanilla Bean Shortbread 2 cups all-purpose flour 1/4 cup sugar 170g butter or margarine, cut into chunks 2 large egg yolks 50g vanilla paste

1. Heat cream. Add sugar and bring to the boil. 2. Add some cream to yolks and mix. 3. Fold all ingredients into the cream and slowly stir and thicken on stove. 4. Take off heat, add in chocolate buttons and place in fridge to cool. 5. Place mix in ice-cream maker. Churn and freeze.

1. Roll chocolate ice-cream through dark chocolate buds and place in freezer till needed.

1. In a bowl, combine flour and sugar. Add butter and, with your fingers, rub into the flour mixture until well combined. Stir in egg yolks until dough holds together. 2. Alternately you can blend flour, sugar, and butter in a food processor until mixture resembles fine crumbs; add yolks vanilla paste and whirl until dough holds together. 3. With your hands, press dough firmly into a smooth ball, kneading a bit to help bind the dough. (At this point, you may wrap the dough airtight and refrigerate up to 1 week. Bring it back to room temperature before using.) 4. Use the dough and make it into sticks by rolling by hand to desired length. 5. Bake in a 150°C oven uncovered, until lightly browned, for 8 to 10 minutes. 6. Set aside to cool.

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CPG COMFORTER Serves 2 1 tsp Dilmah Ceylon Cinnamon Spiced Chai 1 tsp Dilmah Pure Peppermint Leaves Cardamom pod 250ml boiling water 30ml Grand Marnier

1. Brew the cinnamon tea and the peppermint leaves for 3 minutes with the cardamom pod. 2. Pour Grand Marnier into a port glass. 3. Pour the brewed infusion over it.

HONEY LAVENDER LUBNE SERVED WITH QUINOA MOUNTAIN BREAD Serves 10 Honey Lavender Lubne 3 tbsp salt 6 cups of yoghurt 6 lavender flower heads 50ml honey

Makes 30 Pieces Quinoa Mountain Bread 1 package of yeast 1½ cups warm water 2 tsp sugar 4 ½ cups all-purpose flour 1 tbsp toasted quinoa 1 ½ tsp salt Oil

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1. In a large bowl stir the salt into the yoghurt. 2. Spoon the yoghurt on the centre of a piece of double folded cheesecloth or soft cotton fabric (preferably un-dyed and immaculately clean). 3. Pull corners up and tie tightly. Suspend from a stationary object over a bowl (to catch the liquid).Let this hang overnight (12 hours). When well drained it will be the consistency of cottage cheese. 4. Remove yoghurt from the cloth, store covered in the refrigerator until needed. 5. Mix in chopped lavender and honey. 6. Place back in fridge to regain firmness. 7. Roll into balls and serve as needed. 1. Coat a large bowl with oil. Set aside. 2. In a measuring cup, combine yeast, water and sugar. Mix until yeast is dissolved. 3. In a large mixing bowl, combine flour and salt. Add the yeast water mixture and form dough. Knead dough by hand for 10 -15 minutes. 5-8 minutes is sufficient if using a knead hook on a mixer with a minute left put in quinoa. 4. Once dough is kneaded, place ball of dough in the oiled bowl. Roll the dough around the bowl to coat it with oil. Cover and let rise for 1-1 ½ hours, or until the dough doubles in size. 5. Once dough has doubled, punch down to release air. Continue to knead for about 5 minutes. 6. Divide dough into 8 separate balls of dough. Cover and allow to rise for 30 minutes. 7. Preheat oven to 190˚C. Once risen, roll out the dough and cut into thin rectangles. About 12”x10” pieces for large flatbreads or 8”x6” for small ones. They should be as thin as pizza dough. 8. Puncture rectangles with a fork. Brush with water. Bake on baking sheet for 20 minutes until golden brown. Continue to bake remaining dough.

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STRAWBERRY CAPRIOSKA WITH DILMAH BERRY SENSATION ICE CUBES Berry Sensation Ice Cubes 3 tea bags Dilmah Exceptional Berry Sensation 125ml boiling water Raspberry Fragrance 4 frozen raspberries 1 tbsp caster sugar 30ml raspberry purée Caprioska 8 hollowed strawberries 1/2 lime cut into wedges 60ml vodka 2 tbsp caster sugar 10ml soda water

1. Brew 3 tea bags for 4 minutes. 2. Pour into ice cube trays and freeze. 3. Crush ice cubes.

1. Place raspberry purée and sugar in a pot and place it over heat. 2. Stir until the sugar has dissolved. 3. Pour into a glass and add frozen raspberries and freeze.

1. Place lime, strawberries and 2 tablespoons of sugar into a shaker and muddle. 2. Add vodka and one half of the crushed ice cubes. 3. Shake until mixed and pour into glass. 4. Place rest of the crushed ice cubes into the glass. 5. Top with soda water.

STRAWBERRY LIME MASCARPONE TARTLET Short Paste Tarts 2 cups (250g) all-purpose flour 1/4 cup (50g) sugar 170g butter or margarine, cut into chunks 2 large egg yolks

Sweet Mascarpone 100g mascarpone 100g icing sugar 10ml lime juice Strawberries

1. In a bowl, combine flour and sugar. Add butter and, with your fingers, rub into flour mixture until well blended. With a fork, stir in egg yolks until dough holds together. 2. Alternately you can whirl flour, sugar, and butter in a food processor until mixture resembles fine crumbs; add yolks and whirl until dough holds together. 3. With your hands, press dough firmly into a smooth ball, kneading a bit to help bind the dough. (At this point, you may wrap the dough airtight and refrigerate up to 1 week; bring it to room temperature before using.) 4. Press pastry into a tart pan, pushing dough firmly into bottom and sides to make an even layer; the edge should be flush with the rim of the pan. 5. Bake in a 150°C oven uncovered, until lightly browned, for 30 to 40 minutes. Set aside to cool.

1. Mix together and place in the tart shell. 2. Slice strawberries and scatter on top of the tart. 3. Serve as desired.

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DILMAH EARL GREY & COCONUT ICED TEA

Dilmah Earl Grey & Coconut Iced Tea 1 tea bag Dilmah Earl Grey Single Region Tea 1 cup boiling water 1 cup coconut water 2 tbsp caster sugar 50g coconut threads Earl Grey Lace 1 cup Dilmah Earl Grey Single Region Tea 2 cups flour

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1. Brew the tea for 3 minutes in boiling water. 2. Pour the brewed tea into a jug with sugar and coconut water and mix. 3. Place in the fridge. 4. Pour over ice and add Earl Grey Lace and coconut threads to garnish.

1. Mix ingredients until they come together. Freeze the dough. 2. Grate with a microplane and bake at 160˚C for 3 minutes. 3. Cut as desired.

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PAN-FRIED KANGAROO ON A WATTLE SEED SCONE WITH GREMOLATA

Pan-Fried Kangaroo 1 loin of kangaroo

Wattle Seed Scone 3 cups self-rising flour Pinch of salt 1 cup cream 1 cup lemonade 30g wattle seed

Gremolata

1. Sear loin and cook to medium rare. 2. Place in fridge till needed. 3. Slice and serve.

1. Sift flour and salt into a large bowl. Make a well in the centre. 2. Add wattle seed to the cream and warm in microwave for 1 minute. 3. Pour in cream and lemonade. 4. Mix with a knife until mixture comes together. Turn dough onto a lightly-floured surface. Knead gently until smooth and pliable. 5. Cut scones into rounds using a scone cutter. Arrange close together on a lightly greased tray. 6. Bake at 220°C for 10 to 12 minutes or until golden.

1. Mix all ingredients and season.

1/2 cup chopped flat-leaf parsley 2 lemons, rind finely grated 1 tsp finely chopped garlic

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DILMAH ROSE & VANILLA TEA JELLY, KIWI & BLUEBERRY JELLY AND COCONUT GEL WITH ROSE SYRUP Kiwi & Blueberry Jelly 250ml water 100g sugar 2 sheets gelatine Blueberries 30ml kiwi vodka 50g sugar

Rose & French Vanilla Tea Jelly 3 tbsp Dilmah Rose with French Vanilla Tea 300ml boiling water 2 leaves gelatine

Coconut Gel 1 tin coconut cream 50g sugar 1 leaf gelatine

To Serve 1 tsp olive oil Micro greens, as needed 1 tbsp Dilmah Mint, loose leaf tea

1. Peel all blueberries and add to water with 100g sugar. 2. Boil, strain and add one sheet of gelatine. Set aside. 3. Add vodka and 50g sugar in a pot. 4. Bring it to a boil and ignite alcohol vapour. Once the flame has gone out, remove from heat and add sheet of gelatine. 5. Line a bain with glad wrap and pour in the liquids, place in fridge to set.

1. Add tea to boiling water and let seep for 4 minutes. 2. Strain and remove tea leaves once brewed. Then add in gelatine. 3. Line a bain with glad wrap and pour in the liquids, place in fridge to set.

1. Place coconut cream in a pot. 2. Add sugar and bring to the boil and reduce by half. Add the gelatine 3. Line a bain with glad wrap and pour in the liquids, place in fridge to set.

1. Use a knife or a cutter of a size you prefer, and cut the tea and blueberry & kiwi jelly to the same size. 2. Place in a glass. 3. Cut a strip of yoghurt and place on top of the jelly. 4. Place 2 ½ blueberries on top and garnish as desired.

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TORCHED SALMON, GREEN TEA AND PICKLED MUSHROOM DUMPLING WITH DILMAH JASMINE GREEN TEA MISO BROTH

Torched Salmon 100g Tasmanian salmon 5g wasabi paste 10ml soy sauce 1 blow torch

Pickled Mushroom and Green Tea Dumpling 200g Spunta potatoes 100g plain flour 1 punnet mixed Asian mushrooms 10ml soy sauce 10ml brown vinegar 10ml mirin 2 tbsp Dilmah Green Tea with Jasmine Flowers

Dilmah Green Tea with Jasmine Flowers Miso Broth 20g miso paste 250ml Dilmah Green Tea with Jasmine Flowers, brewed tea reserved from the previous step 2ml of soy Salt and pepper to taste

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1. Mix soy and wasabi together. 2. Slice salmon into 4 even slices, lay on a tray and coat with soy and wasabi mixture. 3. Turn on blowtorch and torch until the flesh is pink.

1. Chop all the mushrooms, place in a frying-pan, add soy sauce, vinegar and mirin and sauté. 2. Place potatoes in the oven and roast till soft. 3. Take all skin off and discard. Mash the potato, add flour and make a dough. 4. Place Green Tea with Jasmine Flowers in a pot and brew, save liquid for broth. 5. Chop the tea leaves and add to the mushrooms, then add the potato dough and mix. 6. Add flour as needed till dough is not tacky. Roll into small balls. 7. Poach in broth.

1. Mix all ingredients in a pot and bring to a boil. 2. Cook dumplings in broth for 4 minutes till cooked. 3. Place dumpling in bowl or plate and pour the broth over it.

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Peppers Convent, Hunter Valley

(Gold Winner)

One of the best things about Peppers Convent is the number of dining options available. Settle amongst the stunning surrounds of the Peppers Convent Lounge, Dining Room, or Wisteria Garden and treat yourself to a decadent High Tea. Represented by Glen Kirtley & Bree Stafford.

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MENU Green Tea with Jasmine Flowers Iced Tea paired with New South Wales Black Truffle and Fresh Pea Gelée, Baby Red Radish and Golden Chanterelle Mushrooms

Ceylon Young Hyson Green Tea paired with Yabby ÓtaÍka, Lime, Mango, Coconut Cream and Coriander

Ceylon Cinnamon Spice Tea Mulled Wine paired with Red Wine Poached Pear Eton Mess, White chocolate Ice Cream and Meringue

Italian Almond Teatini paired with Native Hibiscus Flower Filled Blancmange with Dark chocolate Petals

TEA INFUSED Ceylon Cinnamon Spiced Tea Smoked duck Breast, Javanese Long Pepper and Beetroot Crisp

Lavender and Earl Grey Tea Praline, Milk Skin Tulle

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GREEN TEA WITH JASMINE FLOWERS ICED TEA Dilmah Green Tea with Jasmine Flowers Spring water at 85˚C Ice cubes Citrus fruit

1. Brew Dilmah Green Tea as per pack instructions. 2. Let it cool down to room temperature, then chill in a fridge. 3. Place ice and citrus fruit in a glass. 4. Pour the brewed tea over it and serve with a mint leaf.

NEW SOUTH WALES BLACK TRUFFLE AND FRESH PEA GELÉE, Baby Red Radish and Golden Chanterelle Mushrooms

Serves 6 Pea Gelée 100g peas, frozen 2ml water 20ml water ½ sheet (0.5g) gelatine

French Golden Chanterelle Mushroom, Baby Red Radish and Snow Pea Flowers 6 French chanterelle mushrooms 1 tbsp olive oil Salt to taste 2 baby red radishes 6 snow pea flowers

Match this with Green Tea with Jasmine Flowers Iced Tea

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1. Very quickly blanch peas in boiling water - not enough to cook them, but just a bit more than to thaw them. 2. Shock the peas in ice water. 3. Add the peas to a blender with 2ml cold water and purée until smooth. Pass through a fine strainer. 4. Bloom the gelatine in 20ml of boiling water until fully dissolved. Cool it down a bit and then stir it into the pea mixture. 5. Season with sea salt. 6. Pour onto a flat tray and refrigerate until set. 7. Cut into 3cm diameter circles and place each circle on a serving dish.

1. Cook chanterelles on medium high heat with olive oil and sea salt until cooked through. 2. Place each mushroom on each of the 6 pea gelée circles. 3. Clean and slice the red radishes into 6 equal pieces and place each slice next to each chanterelle. 4. Place one snow pea flower next to each radish slice and cooked chanterelle on top of each circle of pea gelée. 5. Drizzle a bit of olive oil on top of each and sprinkle a bit of sea salt and serve.

a built drink, non-alcoholic tea-based drink made with Dilmah Green Tea with Jasmine Flowers, Elder Flower Cordial and Fresh Seasonal Fruit.

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DILMAH CEYLON YOUNG HYSON TEA

Dilmah Ceylon Young Hyson Tea Freshly boiled spring water cooled to 85˚C

1. Warm the teapot with hot water. 2. Add the Dilmah Ceylon Young Hyson tea to the teapot and pour in hot water. 3. The measure is roughly 1 teaspoon/ 2g of tea per 220ml of water per person and one extra teaspoon for the pot. 4. Stir well and let the tea brew for 2 minutes. 5. Pour into teacups and serve immediately. 6. The longer you brew the tea, more bitter the flavour would become.

YABBY & MANGO ÓTAÍKA WITH LIME, MANGO, COCONUT CREAM AND CORIANDER

Serves 6 360g cleaned, cooked yabby tail and claw meat (about 12) 30g finely sliced Spanish (red) onion 15ml freshly squeezed lime juice 500g diced mango flesh (approx. 3) 20ml coconut cream 3g finely diced fresh red chilli, seeds removed 2g finely chopped coriander leaves Pulp from 3 ripe passion fruit Salt to taste

1. Combine yabby meat, red onion and lime juice in a non-reactive bowl. Let sit in refrigerator for no more than 2 minutes or until the yabby meat is “cooked” to desired texture. 2. Fold in all the other ingredients and chilli. 3. Serve immediately, as cold as possible, in a small bowl. 4. Garnish with a sprig of coriander and a small amount of passion fruit pulp if desired.

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Ceylon Cinnamon Spice Tea Mulled Wine

Piggs Peake Suckling Pig Shiraz Dilmah Ceylon Cinnamon Spice Tea Star Anise Nutmeg Citrus Tamburlaine Framboise Soaked Raspberries 234

1. Combine all the ingredients in a saucepan over low heat. Don’t bring to the boil. 2. Let the flavours infuse. Strain and serve.

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RED WINE POACHED PEAR ETON MESS, WHITE CHOCOLATE ICE CREAM AND MERINGUE

Poached Pear 10 Corella pears, peeled 750ml Shiraz 100g caster sugar 15ml beetroot juice 2 cardamom pods 2 cinnamon quills 2 star anises 2 cloves 2 bay leaves 4 peppercorns, black

Meringue Collar/Crumb 150g egg whites 300g sugar 2 lemon zest ½ lemon juice

1. Bring wine, sugar and spices to a boil. Allow to cool. 2. Place pears and wine mix into large Cryovac bags. 3. Seal and sous vide till tender.

1. Whisk half of the sugar with egg white and lemon zest until stiff. 2. Add the rest of sugar and keep whisking in the mixer at a medium speed until stiff peaks form. 3. Spread on silpat mat to 1.5mm thickness. Dry at 80˚C at 0% humidity for 10 minutes. 4. Remove from oven, cut with a cookie cutter and then cut a small hole off centre. 5. Return to oven for 10 minutes. Remove from oven and cool.

200g cream 2 egg yolks 25g sugar ¼ of a vanilla bean 75g white chocolate

1. Boil cream with the vanilla bean. 2. Mix yolks and sugar. 3. Pour the boiled cream over egg mix. 4. Stir to combine then pour the entire mix over chocolate. 5. Let it sit for 4 minutes. 6. Mix to combine. Churn to make the ice cream.

Chantilly Cream

1. Whip cream, sugar and vanilla bean until stiff peaks form.

White Chocolate Ice Cream

250ml pure cream 1 vanilla bean 200g sugar

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Italian Almond Teatini

Poached Pear Dilmah Italian Almond Tea, brewed Hunter Distillery Grape Liqueur Copper Wave Distilled Gin

1. Shake all the ingredients together with ice. 2. Strain into a martini glass over raspberries.

NATIVE HIBISCUS FLOWER - FILLED BLANCMANGE WITH DARK CHOCOLATE PETALS

Hibiscus Flower-Filled Blancmange 180g sugar 45ml water 90g yolks 500g yoghurt 1 lime zest juice of 2 limes 5 gelatine leaves 600ml whipped cream

Hibiscus Gel 200g hibiscus 100g sugar 10g yellow pectin 100ml water

Glaze 1000g Absolu Cristal glaze 150ml water 0.8g raspberry red colouring

1. Cook the sugar to 121˚C. 2. Pour slowly into the egg yolks and whip until it’s completely cold and forms soft peaks. 3. Mix yoghurt, lime juice and zest. 4. Heat some of the yoghurt and mix in bloomed gelatine. 5. Fold in the whipped egg yolks then the whipped cream. 6. Pour into moulds.

1. Cook hibiscus and water until soft. 2. Mix sugar and pectin then sprinkle over the hibiscus and cook out. 3. Blend the mix and pass through a sieve. 4. Cool and set in desired mould in freezer. 5. Cut to size and push into moulded blancmange.

1. Warm the ingredients to 35˚C and pour onto frozen blancmange.

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CEYLON CINNAMON SPICED TEA SMOKED DUCK BREAST WITH JAVANESE LONG PEPPER AND BEETROOT CRISP

Ceylon Cinnamon Spiced Tea Smoked Duck Breast 1 duck breast 1 Java pepper 100g Dilmah Ceylon Cinnamon Spiced Tea, loose leaf

Beetroot Crisps 2 large orange baby beetroots 2 large purple baby beetroots

Star Anise Spiced Sugar Dome 1000g isomalt 100ml water 5 star anises

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1. Microplane Java pepper over duck skin. 2. Score and season skin then place in a frying pan on medium heat, skin side down. Render out the fat. Do not flip onto the other side. 3. Remove from heat. Place in perforated tray. 4. In another tray, place the tea leaves. Place perforated tray on top. Then place on a medium heat. 5. Allow to cook until the leaves start to smoke, remove from heat and cover. Cook for 5 minutes. 6. Then remove duck breast from perforated tray. Allow to cool in fridge/cool room.

1. Peel and slice beetroots thinly. 2. Blanche in hot water for 1 minute and refresh in iced water. 3. Place in tray and dehydrate in the oven at 80˚C.

1. Bring isomalt, water and star anise to 160˚C. Do not allow to caramelise. 2. Pour sugar mix through a strainer onto a silpat matt. Allow to cool slightly. 3. Fold edges into centre continuously until you can touch the sugar. Pull sugar until pearlescent. 4. Attach a small amount to a sugar blowing pump. Blow into a dome and cut from pump. Allow to cool.

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LAVENDER AND EARL GREY TEA PRALINE, MILK SKIN TULLE

Serves 6 Lavender and Earl Grey Ganache 240ml cream 4g vanilla beans 60g glucose 67g butter 368ml milk chocolate 1g salt 2 lavender flowers 30g Dilmah The Original Earl Grey, tea leaves

Milk Skin TulleGanache 250 ml milk

1. Place cream, vanilla, lavender and Earl Grey tea leaves in a pot. Bring it to a boil. 2. Pour over chocolate and sit for 3 minutes. 3. Whisk to combine at 32˚C then add butter and mix with stick blender. 4. Pipe into chocolate shells then seal with more chocolate.

1. Heat milk in a pan. Allow to cool and form a skin. 2. Place baking paper over the milk then raise to remove the skin. 3. Dehydrate in the oven at 80˚C.

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Mercure Sydney

(Silver Winner)

Escape to your home away from home in the heart of Sydney city centre! Mercure Sydney is the ultimate urban sanctuary for business guests and families alike and the place to indulge in some great cuisine. Represented by Derek Lai & Tim Hicks..

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MENU PURE CHAMOMILE TEA paired with PERSIAN FETA & PUMPKIN SCONES

RAN WATTE TEA paired with SMOKED SALMON SCOTCH EGGS

CITRUS GREEN TEA MOCKTAIL paired with FIG & GINGER PUDDING

SPICE CHAI MARTINI paired with BLUEBERRY LEMON CAKE WITH CHEESECAKE TOPPING

TEA INFUSED BERRY SENSATION PORK FILLET WITH WILD RICE SALAD

ITALIAN ALMOND PANNACOTTA WITH PASSIONFRUIT JELLY

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PURE CHAMOMILE TEA

1 tsp Dilmah Pure Chamomile Flowers for the pot 1 tsp Dilmah Pure Chamomile Flowers (per person) 220ml freshly boiled water (per person)

1. Place the chamomile flowers in the pot. 2. Using water at 100˚C, fill the pot with enough water for the desired amount of cups. 3. Stir the flowers once after adding water, let it brew for 4-5 minutes. 4. Stir once again before serving.

PERSIAN FETA & PUMPKIN SCONES

22g butter 12g caster sugar ½ cup cooked diced pumpkin 90g self-rising flour Pinch of salt 60g milk 100g Persian feta, diced

1. Preheat oven 220°C/200°C (fan forced) and line a baking tray with baking paper. 2. Stir together butter, sugar, salt, flour until combined. 3. Add pumpkin and feta cheese. 4. Add milk and mix until just combined. 5. Place dough onto a floured surface and knead lightly. Roll or pat dough out to approximately 2cm thick. 6. Cut scones out using a 4cm cookie cutter and place onto tray. 7. Brush tops of scones lightly with a little milk. 8. Bake for 12-15 minutes or until golden brown.

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RAN WATTE TEA

1 tsp Dilmah Ran Watte Tea for the pot 1 tsp Dilmah Ran Watte Tea per person 220ml freshly boiled water (per person)

1. Place the tea in the pot. 2. Using water at 100˚C, fill the pot with enough water for desired amount of cups. 3. Stir the tea once after adding water, let the tea brew for 4-5 minutes. 4. Stir once again before serving.

SMOKED SALMON SCOTCH EGGS

200g smoked salmon 200g raw salmon 100g plain flour 1 egg beaten 4 free range eggs, boiled 300g breadcrumbs Pinch of sea salt

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1. Boil or steam eggs till cooked, chill and peel. 2. Put both smoked and raw salmon in a food processor, add salt and blend till fish becomes a smooth paste. 3. Lightly coat eggs in flour and then wrap a layer of fish mix around each egg, approximately 2mm thick. 4. Then coat into the flour again then drop straight into the beaten egg and finish by covering in bread crumbs. 5. Cook eggs in deep fryer at 180˚C for one minute or until golden brown. 6. Serve hot or cold, cut into half with fresh horseradish grated on top and salt to season.

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CITRUS GREEN TEA MOCKTAIL

Serves 1 1 tea bag Dilmah Green Tea with Jasmine Flowers Ice Lime slices Ginger beer

1. Brew the tea for 3 – 5 minutes then remove the tea bag. 2. Allow 1 hour for the tea to cool, then chill. 3. Fill a highball glass with ice. 4. Fill three quarters with chilled green tea, add two squeezed lime slices and top with ginger beer.

FIG & GINGER PUDDING

250g dried figs 9g bicarb powder 375g water 75g butter 212g caster sugar 1 large egg yolk 62g fresh ginger 212g self-rising flour

1. Preheat oven to 150˚C. 2. Bring figs, ginger and water to boil in a pot. Take off heat and blend till smooth, then fold in bicarb powder. 3. In an electric mixer, whisk the butter and sugar till light and fluffy. 4. Add in yolk and SR flour; mix well. 5. Whisk in the fig and ginger mix until combined. 6. Fill mini muffin moulds with the batter being careful to keep 1cm from edge and bake for 10 minutes or until the top springs back when touched. 7. Serve hot or at room temperature.

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SPICE CHAI MARTINI

Serves 1 60ml locally brewed vodka(Stanmore NSW) infused with chai aromatics 1 tea bag Dilmah Spice Chai 2 scoops ice Cinnamon quill Pinch of salt

1. Use 1 tea bag of Spice Chai per person, brew a pot of tea. 2. Allow 1 hour for tea to cool down, then chill. 3. Take 30ml chilled Chai Tea, 60ml Chai infused vodka, 2 scoops of ice and shake well. 4. Double strain into a martini glass and garnish with a cinnamon quill.

Note 1. Infuse vodka with clove, vanilla bean, Tasmanian bush peppercorns, cardamom and ginger. Leave it to infuse for 1 week.

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BLUEBERRY LEMON CAKE WITH CHEESECAKE TOPPING Blueberry Lemon Cake 200g butter 200g caster sugar 4 eggs lightly beaten Zest and juice of 2 lemons 280g self-rising flour 100g blueberries

Topping 250ml sour cream 25g icing sugar 1 egg 1 vanilla bean

To Serve

1. Lightly grease a 12-hole deep muffin tin. 2. Cut out 12 strips of baking parchment, each about 1.5cm wide. 3. Cut each strip in half, and then lay inside each muffin hole to make a cross. 4. Trim the ends so they rise about 1cm above the rim of the holes. You’ll use these as handles to remove the cakes when they are cooked. 5. Heat oven to 160˚C. 6. Beat together the butter and sugar until pale and creamy. 7. Beat in the eggs, a little at a time, and then add the lemon zest and half the juice. Mix together well, and then stir in half the flour. 8. Stir in the remaining lemon juice, then the remaining flour. 9. Spoon the cake mixture into the tins, about 1 heaped tablespoon per case, then smooth over with the back of a spoon. 10. Sprinkle a couple of blueberries over each cake, and then bake for 10 minutes.

1. To make the topping, whisk together the sour cream, icing sugar, egg and vanilla bean until smooth.

1. Take the cakes out of the oven – they should be pale and just firm. 2. Gently press down to make a flat top, then spoon some cheesecake topping over each cake – the holes should be filled almost to the top. 3. Scatter over some more blueberries. Return to the oven and bake for 5-7 minutes more until the topping is just set and gives only a little wobble when tapped. 4. Leave the cakes to cool in the tin, then gently ease away from the sides of the tin and lift out using the paper handles

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BERRY SENSATION PORK FILLET WITH WILD RICE SALAD

Berry Pork 1kg free range pork fillets 4 tbsp brown sugar 2 Dilmah Berry Sensation tea bags 4 tbsp rice wine 4 scallions/spring onions 2 tbsp grated ginger 4 tsp salt 3 tsp Szechuan peppercorns crushed 3 drops of sesame oil

Wild Rice Salad 300g wild rice 6 cherry tomatoes 1 small red radish

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1. Combine wine, salt, brown sugar, and peppercorns in a large bowl. 2. Cut scallions into 2 inch long pieces and flatten with the side of a cleaver. Add scallions and ginger root to bowl. 3. Place pork in bowl and rub the mixture until the fillet is well coated. 4. Let marinate in the refrigerator overnight. 5. Remove pork from marinade and roast for 15 minutes.

1. Boil wild rice in water until cooked. 2. Halve tomatoes and thinly slice radish. 3. Serve pork on top of the rice salad.

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ITALIAN ALMOND PANNACOTTA WITH PASSIONFRUIT JELLY

Almond Panna Cotta 530ml milk 2 Dilmah Italian Almond tea bags 17g almond meal 16g gelatine sheet 93g caster sugar 3 drops of sesame oil

Passion Fruit Jelly 150g Passion fruit purée 65g caster sugar 9g gelatine sheet

1. Allow gelatine to bloom in cold water. 2. Bring all the other ingredients to a boil in a large pot. 3. Strain mixture through strainer and filter paper. 4. Add soft gelatine to milk mixture, mix till gelatine dissolves. 5. Refrigerate mix in a desired dish.

1. Heat up passion fruit purée and sugar in a pot till well dissolved. 2. Add gelatine sheets, mix well. 3. Set a small amount of the jelly over the set panna cotta. 4. Serve chilled.

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Chifley Wollongong

(Silver Winner)

Drop in for the High Tea at the Chifley Wollongong on the last Sunday of each month. You can also host your own private tea party. Represented by Sara Egan & Christina Perre

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MENU DILMAH YATA WATTE SINGLE REGION BLACK TEA paired with CINNAMON SPICED TEA CRUSTED KANGAROO

DILMAH CEYLON SPICE CHAI paired with BERRY SENSATION TEA CRUST

DILMAH GREEN TEA WITH JASMINE FLOWERS paired with SALMON IN BLACK TEA WITH COCONUT SAUCE & RICE

ORANGE SPICED WINTER WARMER paired with ROSE & FRENCH VANILLA DELIGHT

BERRY SENSATIONS COCKTAIL paired with POL TOFFEE

CITRUS ICED TEA MOCKTAIL paired with YOUNG HYSON GREEN TEA GNOCCHI

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DILMAH YATA WATTE SINGLE REGION BLACK TEA Serves 2 2 tsp Dilmah Yata Watte Tea (plus 1 extra for the teapot) 400ml spring water, at 100˚C

CINNAMON SPICED TEA CRUSTED KANGAROO

Tea Crusted Kangaroo 6 tbsp Dilmah Ceylon Cinnamon Spice, loose leaf tea ½ tsp whole coriander seeds ½ tsp whole black peppercorns ½ tsp star anise ½ tsp ground ginger ½ tsp salt 1 tbsp (packed) light brown sugar 1(680g) Kangaroo fillet 3 tbsp canola oil Garnish Cherry blossom

Honeyed Vegetables 1 carrot 1 zucchini 2 squash 50ml honey 50g butter

Parsnip Purée 2 small parsnips 1 garlic clove, sliced 1 shallot, diced 250ml milk 250ml water Bay leaves Whole black peppercorns

1. Combine the tea leaves, coriander, peppercorns, anise, ginger and salt in a spice grinder or mortar and pestle and finely grind together. 2. Transfer to a shallow plate and stir in the brown sugar. Mix well. 3. Cut the kangaroo into 1 inch thick and 1 inch wide strips. 4. Roll each strip in the canola oil, and then roll in the tea spice crust to coat well. Reserve the remaining oil. 5. Let sit for 10 minutes for the crust to set. 6. Lightly seal kangaroo, then place the kangaroo in the oven at 180˚C and cook until rare to medium (approx. 2 minutes). 7. Once cooked, let rest and cool. Then roll in plastic wrap until tight. Slice thinly.

1. Dice the vegetables, heat a pan and melt the butter. 2. Sweat the vegetables until soft and then add the honey.

1. Peel and slice the parsnips. Heat a small pan and sweat the parsnips, garlic and shallots in butter. 2. Add the water and milk. 3. Add the bay leaves and peppercorns wrapped in a cloth for easy removal. 4. When cooked, strain and reserve the milk and water mix. 5. Add a small amount of water and milk mix to the parsnips and blend to a small consistency, add more milk mix if needed and season. 261

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DILMAH CEYLON SPICE CHAI Serves 2 2 tsp Dilmah Ceylon Spice Chai (plus 1 extra for the teapot) 400ml spring water, at 100˚C

BERRY SENSATIONS TEA CRUST

Ceylon Tea Tart Crust 320g all-purpose flour 1/8 tsp fine sea salt 2 tsp Dilmah Exceptional Berry Sensation, loose leaf tea – coarsely ground 225g unsalted butter, chilled, cut into 12mm cubes 100g granulated sugar 1 egg 1 tsp vanilla essence 55 g dark chocolate, chopped

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1. Combine flour, salt, tea and sugar in a food processor. Pulse a few times to mix thoroughly. 2. Scatter the butter cubes over the flour mixture and process until it resembles a coarse meal, for about 15 seconds. 3. Whisk together the egg and vanilla essence and in a steady stream add through the feed tube and process just until the dough comes together. 4. Remove the dough from the processor and knead very gently into a smooth, homogeneous ball. 5. Form dough into 2 disks. Wrap each disk in plastic and chill for at least 1 hour. The dough may be refrigerated for up to 2 days, or frozen (double wrapped) for up to 1 month. 6. Ready to use, if pre-baking the crust, preheat the oven to 350˚F/180˚C. 7. Spray two 9 or 10 inch tart pans with vegetable cooking spray. If not pre-baking follow the instructions of your chosen filling recipe. 8. On a lightly floured surface, roll out one of the dough disks into a circle 1/8 inch/3mm thick. 9. Transfer the circle of the dough to a prepared pan and process into the pan. Repeat with the second disk of dough, chill for at least 10 minutes before baking. Pierce the bottom of the crust here and there with the tines of a fork. 10. Bake for about 15 to 18 minutes until the pastry looks completely dry and lightly golden in colour. Five minutes into the baking, check the shell for any bubbles. 11. If the pastry is lifting away from the pan, carefully prick at any raised point to allow the steam to escape and the shell to bake flat. 12. To prepare the tart shell, gently melt the dark chocolate over a double boiler over steaming water. Pour melted dark chocolate on to the pre – baked, cooled tart shell and let set until completely hardened, about 30 minutes.

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DILMAH GREEN TEA WITH JASMINE FLOWERS Serves 2 2 tsp Dilmah Green Tea with Jasmine Flowers (plus 1 extra for the teapot) 400ml spring water, at 85-93˚C

1. Place the tea leaves in the pot. 2. Pour the water directly onto the tea leaves. 3. Stir the tea once. Then let the tea steep for 2 minutes. 4. Stir and strain the tea and serve.

SALMON IN BLACK TEA WITH COCONUT SAUCE & RICE

Curry Tea Spice 10 tbsp Dilmah Supreme Ceylon Single Origin Tea 1 tbsp turmeric 1 tsp ground ginger 4 tsp paprika 4 tsp ground coriander 1 tsp freshly ground black pepper

Coconut Rice 2 tbsp olive oil 1 medium onion, chopped 430g brown or white rice 960ml water 130g chopped, unsalted, roasted cashews 190g sweetened shredded coconut Pinch of fine sea salt

Salmon 6 salmon fillets 6 tbsp olive oil, divided 3 tbsp Curry Tea Spice

1. Combine tea, turmeric, ginger, paprika, coriander and pepper in a spice grinder or mortar and pestle and grind to a fine power. 2. Reserve 7 tablespoons for the salmon, and store any leftovers in an airtight container in a dark cupboard.

1. In a large pot, heat oil over medium heat, add the onion, stir and cook until translucent, for about 5 to 7 minutes. 2. Add the rice, stir and heat for 2 minutes, then add the water. 3. Bring to a boil over high heat, stir and reduce the heat to low. 4. Cover and cook for 40 minutes, until rice is almost tender yet still holding its shape well. Stir in the cashews, coconut and salt. Remove from the heat, cover and reserve.

1. Rub the fillet on all sides with 3 tablespoons oil, roll in the curry tea spice. 2. Heat the remaining oil over medium-high heat until hot. 3. Add the salmon and quickly sear on both sides; this should take less than a minute per side and centre should stay rare. 4. Transfer the salmon to a plate and set aside.

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Black Tea-Coconut Sauce 2 medium onions, sliced 3 garlic cloves, finely chopped 1 piece ginger ¼ cup Curry Tea Spice` 1 ½ tbsp tomato paste 400ml coconut milk 1½ cups water 1 tbsp white vinegar 2 tbsp fresh lemon juice 1 dried red chilli, deseeded or ½ tsp. ground chilli powder 5 tbsp granulated sugar 5 curry leaves (optional) 2 russet potatoes cut into 12mm cubes Fine sea salt, to taste 1 red and 1 green pepper, finely diced

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1. Using the same pan as the salmon, add additional oil, if needed and cook the onions over medium – high heat until translucent, stirring constantly. 2. Add garlic and ginger and mix well. 3. Add the curry tea spice and cook for 3 more minutes. 4. Add the tomato paste, coconut milk, water, vinegar, lemon juice, chilli, sugar and curry leaves. 5. Increase heat to high and bring to a boil. Reduce to low – medium heat, cover and simmer, for 25 minutes, to meld flavours. The final sauce should be the thickness of heavy cream. 6. Stir occasionally, adding additional water if mixture becomes too thick. 7. When sauce thickens, add the potatoes and cook until partially cooked and still slightly firm, for about 10 -12 minutes. 8. Add the salmon and cook for additional 5 to 7 minutes, depending on the thickness of the salmon, until salmon is cooked to your liking and the potatoes are tender when pierced with the tip of a knife. Taste and season with salt as needed.

1. To assemble, divide the rice among 6 plates. 2. Surround it with a small amount of coconut sauce. 3. Place the salmon fillet and potatoes on top of rice. 4. Garnish each plate with a mixture of the diced peppers. Serve hot.

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ORANGE SPICED WINTER WARMER Sugar Spiced Syrup 1 cup water 1 cup sugar 5 slices ginger 2 cloves 2 cracked cardamom pods 1 star anise 1 cinnamon quill 1 nutmeg shell

To Make the Comforter 200ml Dilmah Earl Grey Tea 4 orange segments 15ml sugar syrup mix

1. In a saucepan on medium heat dissolve one cup sugar and one cup water. 2. Once the sugar has dissolved completely turn down to low heat and add the rest of the sugar syrup ingredients and leave on the heat for 10 minutes. 3. Leave the ingredients in the pan for up to three hours to infuse, then strain off spices and refrigerate.

1. Brew Dilmah Earl Grey tea as per pack instructions. 2. Add the orange segments and sugar spiced syrup in the cup and top up with tea.

ROSE & FRENCH VANILLA DELIGHT 1350g sugar 600ml water 100ml glucose 150g cornflour 15 sheets of gelatine 100ml Dilmah Rose with French Vanilla Tea infused liquid (5 tbsp loose leaf tea and water, reduced and strained through sieve) Pink food colouring

1. Boil sugar, water and glucose in a wide pot till soft ball (115˚C. It should be nothing over 118˚C. 2. In a separate bowl, combine cornflour, soaked gelatine, and tea infused liquid to make a paste. Add more tea infused liquid if necessary. 3. When the boiling water mix reaches a soft ball stage, pour the cornflour paste into the water mixture and whisk vigorously. Add colour until it’s a light to dark pink. 4. Set in double wrapped linen tray and pour in mixture. Leave to set overnight. 5. Once set, dust with icing sugar.

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BERRY SENSATIONS COCKTAIL Sugar Spiced Syrup 15ml Belvedere vodka 15 elderflower liqueur 10ml Suntory strawberry liqueur 3 lime wedges 20ml sugar syrup 3 strawberries, diced 6 blueberries 60ml Dilmah Berry Sensation Tea Ice 1 cup water

1. Brew tea as per pack instructions and chill. 2. In a Boston shaker add all ingredients except tea and muddle. 3. Then add the tea and shake. 4. Serve in a tall glass.

POL TOFFEE 500g sugar 500g shredded coconut 1 small can of sweetened condensed milk 1 cup water Vanilla essence Green food colouring 5 tbsp Dilmah Oolong Single Estate Loose Leaf Tea, ground finely

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1. Put water, ground Oolong tea and sugar into a heavy bottomed saucepan, keep on low fire and make a thick syrup. Keep stirring and when the syrup is thick, add the coconut. 2. Once it has thickened, add the sweetened condensed milk. Keep stirring on a low flame. 3. Add the flavours and colour. 4. Switch off stove top when mixture leaves the sides of the pan. Keep stirring for another 10 – 15 minutes, until the mixture is very thick. 5. Spread on a greased tray and mark while hot. 6. When cool, cut into pieces.

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CITRUS ICED TEA MOCKTAIL 150ml Dilmah English breakfast Tea 3 lime wedges 2 lemon wedges 1 tbsp passion fruit pulp Sugar syrup Fresh mint leaves

1. Brew Dilmah English Breakfast Tea as per pack instructions then chill. 2. In a Boston shaker add ice and all ingredients except tea and muddle. 3. Top with tea and shake, pour into a highball glass.

YOUNG HYSON GREEN TEA GNOCCHI Green Tea Gnocchi 490g ricotta 2 tsp of Dilmah Pure Green Tea, ground loose leaf tea 2 eggs Finely cracked black pepper and salt to taste 260g plain flour 2 tsp extra Dilmah Pure Green Tea 250g butter

1. Stir together the ricotta, tea, eggs, salt and pepper until blended. Add the flour and stir until dough forms a large ball. 2. Transfer the dough to a floured surface and knead slightly, adding more flour if mixture is too sticky. 3. Divide the dough into several pieces and roll each one into cigar shapes about 8mm wide. 4. Cut each ‘cigar’ into 2.5cm segments. 5. Lightly press your knuckle or the back of a fork into each segment to make slight indentations. 6. Fill a large pot with water and bring to the boil over high heat. 7. When the water boils, sprinkle in 1 tablespoon of salt. 8. Drop the gnocchi into the boiling water in small batches. 9. Cook until they float to the surface, for about 3 minutes. 10. Use a slotted spoon to transfer the cooked gnocchi to a colander. 11. The gnocchi will have expanded slightly in size to tender pillowy dumplings.

To Serve

1. Heat a non-stick pan and place the butter in. 2. Let it melt and then add the extra 2 teaspoons of green tea. 3. Add the still hot gnocchi and toss through the butter and tea until the gnocchi is a slight golden colour.

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new zealand Auckland July 15, 2014 AUT School of Hospitality & Tourism, Auckland, New Zealand

hen the finest of the world’s teas meets food theatre, magic happens. This is exactly what took place at the Dilmah Real High Tea Challenge New Zealand 2014 held on the 15th of July at the AUT School of Hospitality & Tourism in New Zealand. Volker Marecek and Benjamin McManus of The Langham Auckland emerged as the jubilant National Winners this year with their ‘The Hobbit’ themed Real High Tea entry which infused dramatic flair of presentation with an imaginative menu featuring a modern interpretation of 18th century countryside food coupled together with their rendition of ‘Real Tea’ in Real High Tea. Mudbrick Vineyard pastry chef Monika Ederer, and sous chef Tino Passano along with Perri Saunderson and Kate Sekulla of J Ballantyne & Co Ltd struck gold at the competition, emerging as runners up with their awe inspiring tea-inspired recipes. TIntegrating the earthy Maori heritage and the somewhat mellow British colonial influence, it was interesting to see what fresh twists and turns had been applied in the interpretation of the Real High Tea delicacies conjured up by the participants. Judges Bernd Uber - WACS-approved judge and Black Hat chef, Dilhan C Fernando - Dilmah director, son of Dilmah founder and tea gastronomy expert and Peter Kuruvita - Australian restaurateur, chef and media personality were fascinated by the dynamic rendition of the ageless beverage of tea encapsulated within the vibrant food culture of this land, cocooned within the lush and rolling mountains of this scenic country.

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The Langham Auckland (National Winner) The Langham Hotel Auckland embodies the enchanting hospitality and timeless elegance of the original Langham Grand Hotel. Sit back and enjoy the timeless elegance of Palm Court lobby lounge bar, the home of The Langham Auckland’s exquisite Afternoon Tea experience. Represented by Volker Marecek & Benjamin McManus.

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MENU Natural Lemon Verbena Iced Tea Mocktail Natural Lemon Verbena Herbal Infusion offers a refreshing zesty brew served over Lemon Verbena ice

paired with Scampi Tartar with Smoked Crème Fraiche and Scampi Sand

Dilmah Uda Watte Single Region Ceylon Tea A rich, full bodied tea with a well-rounded palette, offered with raw honey with natural pollen

paired with Mandarin Duck Liver Parfait

A Full Hobbit brew English Breakfast Tea served with maple syrup cream from a local farm and a fine grating of nutmeg

paired with Marzipan Chestnut Truffle

Green Tea Moroccan Mint Marteani Cold infused natural green tea and Moroccan mint vodka with a refreshingly warm hint of Ceylonese true cinnamon

paired with Cinnamon Shortbread with CarameliSed Poached Apple

TEA INFUSED Rose and French Vanilla Black Angus Short rib Supreme Ceylon Chocolate Tortellini with Apricot Gel Pearls

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Natural Lemon Verbena Iced Tea Mocktail Natural Lemon Verbena Herbal Infusion offers a refreshing zesty brew served over Lemon Verbena ice 2g Dilmah Exceptional Natural Lemon Verbena 220ml spring water

1. Bring spring water to a boil. Pour on to the lemon verbena infusion. Add a sliver of lemongrass and let it brew for 3-5 minutes. 2. Cool to room temperature and chill. 3. Serve over ice.

Scampi Tartar with Smoked Crème Fraiche and Scampi Sand

40g scampi 30g tomato 5g sweet white vinegar 20ml mirin 20g lemongrass, roughly chopped 10g lemongrass, finely chopped 10g salmon caviar 5ml Ponzu 15g crème fraiche 10g scampi oil 20g Malto Dextrin 1 micro radish 1 microgreens

1. Peel and blanch scampi in sous-vide at 60˚C for 10 minutes. Cool and chop into brunoise, mix with finely chopped lemongrass and conserve cold. 2. Blanch and peel concasse (fine) tomatoes, mix with vinegar and conserve. 3. Warm Mirin and 10g roughly chopped lemongrass, cold Ponzu and marinate salmon caviar for 30 minutes. 4. Manuka smoke crème fraiche in sous-vide bag using a smoke gun. 5. Mix scampi oil with Malto Dextrin and conserve dry. 6. Trim micro radish and pick microgreens.

Assembly 1. In a glass, build layers starting first with caviar, then tomato, then scampi. 2. Make a thick layer of crème fraiche. 3. Finish with scampi sand and microgreens as garnish.

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Dilmah Uda Watte Single Region Ceylon Tea 2g Dilmah Uda Watte Tea (plus an extra teaspoon of tea or a tea bag for the pot if you are brewing in a teapot) 220ml natural spring water

1. Bring spring water to a boil. 2. Pour on the tea. 3. Let it brew for 3-5 minutes. Serve hot. Note: You can sweeten it with some raw honey with natural pollen when pairing with Mandarin Duck Liver Parfait.

Mandarin Duck Liver Parfait 100g shallots, finely sliced 3g of minced garlic 15g sprigs of fresh thyme, tied together with string 150g dry Madeira 150g Ruby Port 75g White Port 50g brandy 18g table salt 400g chicken livers 240g beaten eggs 300g unsalted butter

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DAY 1: Make the marinade 1. Place the shallots, garlic and thyme in a container with the Madeira, Ruby and White Port and the brandy. Set aside overnight (or up to 24 hours) to marinate. DAY 2: Cook the parfait 1. Heat the marinated mixture in a small saucepan stirring regularly to prevent any of the liquid sticking to the bottom and burning. When the liquid has reduced to approximately a tablespoon or so remove from the heat. Discard the bunch of thyme. 2. Preheat the oven to 100˚C, fill a Bain-Marie with about 5cm of warm water and place in the oven. Get a large pan of water and place over the heat until it reaches 50˚C. Regulate the heat until it stabilizes at this temperature. Sprinkle the table salt over the chicken livers and then put them into a plastic freezer bag and tie in a firm knot. (Make sure all of the air is out of the bag before tying). 3. Place the eggs and alcohol reduction in a second bag, remove the air and tie tightly again. 4. Place the butter in a third bag, remove the air and also tie this bag very tightly. Place the three bags into the water bath for 20 minutes, keeping the temperature at 50˚C. 5. Remove the bags from the water bath, cut them open and place the contents of all three bags in a food processor. Blitz them on full power until a fine purée. Pass the mixture through chinois or a fine sieve to remove any stray pieces and sinews. 6. Pour the parfait mixture into a terrine dish or a non-stick loaf tin. Tap gently to settle out any bubbles and then cover with silver foil. Gently carry this to the oven and the waiting water bath. Cook gently in the oven until the internal temperature of the parfait reaches 64˚C (approximately 1 -1/4 hours at 100˚C). Remove the cooked parfait from the oven and then allow it to cool. Allow to firm up for 24 hours in a fridge.

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DAY 3: Make the fruits (I) 1. Using a spoon, scoop out the paté and use it to fill the half dome moulds. Level off the tops of the moulds with a spatula to make them as smooth as possible. Don’t forget that the 2 halves need to stick together perfectly so take care in levelling them. 2. Place a piece of plastic wrap gently over the surface of the parfaits and place in the freezer to solidify into shape until completely frozen. DAY 4: Make the fruits (II) 1. Remove the silicone moulds from the freezer and carefully unmould the parfait halves. 2. Gently heat the flat surface of one parfait half with a blowtorch to slightly melt the frozen paté and press the 2 halves gently together. 3. Cover the ball with cling film and twist together tightly to seal. Place back in the freezer to set the halves into a ball shape. Place a small bamboo skewer into the parfaits at this stage to aid with the “dipping” later. Mandarin jelly

DAY 5: Make the Mandarin jelly

45g leaf gelatine 500g mandarin purée 80g liquid glucose 0.4g mandarin oil 1.5g paprika extract (or orange colouring)

1. If you can’t find readymade mandarin purée, make you own. Take 5 fresh mandarins and very gently simmer them for 2 hours in a pan of water. Drain off the water and blitz the mandarins with a stick blender. Pass the purée through a fine sieve. Weigh out the 500g needed for the recipe. 2. Add the gelatine to a jug of water and allow it to soften for 5 minutes. 3. Meanwhile add the glucose to the hot mandarin purée and stirr it together. 4. After 5 minutes drain the gelatine and add it to the hot purée and stir to dissolve. Add the mandarin oil and paprika extract. Store the jelly in the fridge until the parfaits are ready to dip. 5. The dipping stage - Gently warm the mandarin jelly in a small saucepan until it melts back to a liquid. Allow the jelly to cool to room temperature (28˚C).Remove the cling film from the frozen parfait ball. Holding the bamboo skewer, carefully dip the whole parfait ball into the Mandarin jelly. Allow the excess to drip off and place the skewer into a piece of polystyrene to allow the jelly to set. This will take literally 30 seconds because of the frozen parfait. Note: When dipping the balls in jelly keep in mind the consistency that would work the best. In the original recipe the balls were dipped in jelly twice more. Once would have been enough. So proceed with this in mind. 6. Place the balls back into the fridge preferably in a lidded container and allow them to slowly defrost for at least 6 hours or overnight. 283

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DAY 6 1. Once the mandarin parfaits are defrosted remove them from the fridge. 2. Place your thumb on the top and gently press down on the jelly to create a flattened indent. This creates the realistic mandarin shape and stops them looking too rounded. 3. To finish, use bay leaves, fresh from the tree. Little cloves could also be used to create a realistic finish. Note: These would be fantastic served up as a starter on Christmas day. Try and get the correct sized moulds if you can as the ones used in the original recipe were a little too big for a starter portion.

Brioche 400g flour 64g sugar 8g salt 3 eggs 15g yeast 200g butter

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1. Place flour in a bowl; make a well in the middle. Add the sugar and the yeast, pour on 1 tablespoon of milk. Add the rest of the ingredients and knead for about 10 minutes. Proof for 2 hours. 2. Shape and put into moulds. Proof until volume is doubled. 3. Brush with egg wash and bake until golden at 180˚C.

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A Full Hobbit Brew English Breakfast Tea served with maple syrup cream from a local farm and a fine grating of nutmeg Serves 1 Dilmah Single Region Selection English Breakfast Tea Freshly boiled spring water Unpasteurised heavy cream A-grade maple syrup Nutmeg

1. Brew the tea using 1 tea bag per 200ml/ per person brewed at 95˚C for 3 ½ minutes. 2. Pour the tea into a heated cup at the end of the specified brewing time. 3. Softly whip heavy cream (unpasteurised) with ‘A’ grade maple syrup and float this on the tea. 4. Sprinkle a fine grating of nutmeg before serving.

Marzipan Chestnut Truffle Freeze dried Manuka honey Chestnut purée Marzipan (for the outside)

1. Cut a piece of Manuka freeze dried honey and roll it with the chestnut into a chestnut shape. 2. Chill and dip in dark chocolate with cocoa butter and let it set. 3. Roll out marzipan thinly; cover the chestnut with the marzipan.

Chestnut Filling

1. Combine the chestnut puree with soft butter; add the spices to taste, chill.

300g chestnut purée 80g butter, soft Brandy Cinnamon Acid, to taste

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Green Tea Moroccan Mint Marteani Cold infused natural green tea and Moroccan mint vodka with a refreshingly warm hint of Ceylonese true cinnamon

Serves 1 30ml Dilmah Moroccan Mint Green Tea (See preparation) 30ml Dilmah Moroccan Mint Green Tea infused vodka (See preparation) Dilmah Moroccan Mint Green Tea and Ceylon cinnamon ice

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1. Cold infuse the vodka with tea overnight (measure: 1 tea bag per 60ml of vodka). 2. Prepare ice in advance by infusing Ceylon cinnamon and the tea in freshly boiled water. Bring it down to room temperature and then freeze in to ice cubes. 3. Prepare the Moroccan Mint Green Tea as per pack instructions. Let it cool down to room temperature and chill in a fridge. 4. To make the Marteani add 30ml infused vodka and 30ml of the cold tea infusion. 5. Stir for 30 seconds constantly over tea ice and strain into glasses. 6. Garnish with a small cinnamon quill baton.

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Cinnamon Shortbread with CarameliSed poached Apple Short Bread Cinnamon 180g butter 80g flour 45g eggs 50g almonds, ground 50g sugar Salt Cinnamon 200g flour

Almond Cream 100g sugar 100g butter 100g almond, ground 100g eggs Lemon zest

Poached Apples 125g sugar 750g water 1 vanilla pod 1 cinnamon stick 2 Green Granny Smith apples

1. Crumble butter, flour, almonds, sugar and cinnamon together. 2. Add the eggs at the end. Rest and roll out. 3. Put the almond cream on and bake altogether at 180˚C for 20 minutes.

1. Whip sugar and butter until pale. 2. Add the eggs one by one and then the ground almonds at the end.

1. Combine sugar, water, vanilla and cinnamon. Bring to a boil. Peel apples and scoop with a Parisian spoon. Pour hot liquid over apples and vacuum pack. Rest overnight. 2. Melt some red sugar and dip the apples into the liquid sugar. Leave to set. 3. Arrange on top of the shortbread. Garnish with chocolate garnish.

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Rose and French Vanilla Black Angus Short rib 2 ¾ cups water ¼ cup each of apple and pear juice 2 ½ tablespoons mirin, ½ cup Dilmah Rose with French Vanilla Tea 1 tbsp sesame oil 1 ¼ cups sugar 10 seeds black pepper ½ small onion 1 small carrot 3 spring onions (white part only) 2 garlic cloves

1. Bring everything to a boil and simmer for 10 minutes. Strain out the solids and reserve. 2. Vacuum short ribs in the marinade with some extra chopped apple and pear. Cook at 60˚C for 48 hours. 3. Shock in ice water. Remove braise and fruit and reduce to a glaze. 4. Chop the beef into cubes. 5. Deep fry at 180˚C for 4 or so minutes to get a deep mahogany coating and to warm through, drain well on paper towels and into the pan with the glaze.

Vanilla and Rose Shampoo

1. Add all the lecithin to the tea. Blend with hand mixer until completely combined and bubbles form on top.

400ml Dilmah Rose with French Vanilla Tea 4g lecithin

Bone Marrow Ravioli 8 leaves of potato starch wafer 90g bone morrow

1. Take one leaf of the potato starch wafer, and put approx. 20g of bone marrow in the middle for the filling of the ravioli. 2. Put another wafer on top and close with hot iron to completely seal the bone marrow inside the ravioli starch paper.

Assembly 1. Cut a small square of the short rib and place on a small plate. 2. Once raviolis are cooked and bone marrow is melted, place next to the short rib. 3. Scoop out bubbles of Vanilla and Rose Shampoo and lay over the top of the short ribs.

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Supreme Ceylon Chocolate Tortellini with Apricot Gel Pearls Chocolate Pasta 250g flour 100g cocoa powder 30g icing sugar 4 eggs, whole 1-2 tbsp Water

Filling for Tortellini 200g water 30g butter 30g sugar 1 tbsp Dilmah Supreme Ceylon Single Origin Tea

Apricot Gel 200g apricot purée 50g syrup 60% 1.8g agar-agar

1. Combine all ingredients, rest. 2. Roll out in the pasta machine onto setting 3. Cut into round shapes and fill with the filling for tortellini. 3. Fold together and shape into tortellini. Cook in slightly sugared boiling water.

1. Bring everything to a boil, add the tea and let rest for 3 minutes. 2. Drain and use to glaze cooked tortellini.

1. Bring all ingredients to a boil together. Pour into container. 2. Cool down and scoop out pearls.

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Mudbrick Vineyard (Gold Winner) The Mudbrick Vineyard and Restaurant is a beautiful restaurant on Waiheke Island, just 35 minutes from the central city in Auckland. Relax and enjoy a lunch, dinner, wine tasting or a perfect cup of tea at this beautiful vineyard by the sea. Represented by Pastry Chef Monika Ederer & Sous Chef Tino Passano.

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MENU GREEN TEA AND JASMINE SPIDER WITH CORIANDER paired with ALICE’S EDIBLE MUSHROOMS AORAKI SMOKED SALMON MOUSSE, BEETROOT MACAROON, BEETROOT GEL, HORSERADISH & BRIOCHE

RANWATTE TEA paired with EGG & CRESS SALAD PIMENT D’ESPELETTE CORNET, EGG SALAD, CRESS MOUSSE & YOLK DROPLETS

EARL GREY TEA INFUSED “DARK & STORMY” paired with SPICY JERK CHICKEN CONFIT JERK CHICKEN THIGH, CORN FRITTER & BUFFALO YOGHURT

and LEG OF LAMB & PLUM PUDDING BRAISED LEG OF LAMB, RAISINS, SUET PUDDING & CANDIED FRUIT

CHAI TEA WITH GANACHE POCKET WATCH STIRRER paired with ALMOND CHERRY CAKE ALMOND AND CHERRY LAYERED CAKE WITH CHERRY GEL, CRÉME FRAICHE & AMARETTO

and MAD HATTER HATS BAKED BUTTERSCOTCH GANACHE WITH NASHI PEAR & MASCARPONE

TEA INFUSED LEMON VERBENA OYSTER ESCABECHE LEMON VERBENA INFUSED OYSTER ESCABECHE, SAFFRON EMULSION & LEMON VERBENA JELLY

AFTER DINNER MINT DILMAH MINT TEA INFUSED CHOCOLATE, MINT CRÉME & CHOCOLATE SOIL

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GREEN TEA AND JASMINE SPIDER WITH CORIANDER 1.5l Chi herbal water 200ml mirin 200g glucose 100g invert sugar 700ml Dilmah Green Tea with Jasmine Flowers, brewed for 5 minutes

1. Place the Chi water and mirin in a saucepan and reduce by half. 2. Now add the glucose and invert sugar and set aside to cool. 3. When the liquid has cooled down place in a pacojet container and freeze until you want to serve it. 4. Place the tea in an Espuma bottle and charge with CO2 chargers.

ALICE’S EDIBLE MUSHROOMS AORAKI SMOKED SALMON MOUSSE, BEETROOT MACAROON, BEETROOT GEL, HORSERADISH & BRIOCHE Smoked Salmon Mousse 500g smoked salmon 200g crème fraiche 100g sour cream 50g capers Dill Lemon zest Seasoning

Beetroot Macaroon 300g water 300g caster sugar 300g beetroot purée 70g egg white powder 6g gelatine leaves

Brioche Stems 80g yeast 100g sugar 20g salt 6 eggs 1kg flour 500g butter

1. In a food processor, combine all of the ingredients and mix to a smooth paste. The consistency can be adjusted with the addition of some cream. 2. Take the mix and work it through a fine sieve to obtain smooth finish to the mousse.

1. Heat the water and sugar until the sugar is fully dissolved and leave to cool. 2. In the meantime soak your gelatine in ice water. Leave to soak and emulsify the beetroot purée and egg white powder until mixed through. 3. Add the gelatine to the sugar syrup and stir until mixed in. Blend the two mixes together, pass through chinois and leave to rest overnight. 4. Once rested, whip with a mixer so peaks start to form. 5. Place into piping bag, pipe onto tray and dry in an oven at 50˚C.

1. First start off by infusing milk with the green tea. Cool to just warm and dissolve yeast in the milk with the sugar and salt. 2. Place flour in a food processor and slowly add milk and eggs. When it starts coming together, increase the speed and start working the dough. 3. Slowly add butter, piece by piece. Set to one side to prove. 4. Remove the dough from the bowl, knock back the air bubbles and form the dough into desired shape. 5. Set aside to prove for the last time. Bake at 200˚C.

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Beetroot Gel 5 beetroots 100ml stock Pinch of sugar Pinch of salt 8g agar-agar

Horseradish Créme 300ml horseradish cream 100ml milk Pinch of Xanthan gum

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1. Roast the beetroot in the oven until soft. Remove and peel the beetroot. 2. Cut the beetroot into quarters and place in the blender with the stock, sugar and salt. Blend until smooth. 3. Place beetroot in a saucepan and bring to a boil. 4. Add the agar and cook for 5 minutes. Strain through a chinois and set in the fridge. 5. When the gel has set firmly, place it back in a blender and blend with some addition of stock to create the correct consistency.

1. Bring the milk and horseradish cream to a boil. 2. Add the Xanthan gum and strain through a chinois.

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RAN WATTE Serves 5 10g Dilmah Ran Watte Tea (plus 2g extra for the teapot) 1100ml spring water (at 100°C)

1. Warm the pot before putting tea leaves in it. 2. Fill teapot with hot water and infuse tea leaves for 3-5 minutes before straining into teacups. Pairing Note: Serve the tea straight with no additions or accompaniments. The golden high grown tea works well with the delicate flavour of cress and the creaminess of the egg.

EGG AND CRESS SALAD PIMENT D’ESPELETTE CORNET, EGG SALAD, CRESS MOUSSE & YOLK DROPLETS Savoury Cornet 200g flour 110g butter 2-3 tbsp cold water Salt

Egg Salad 6 eggs 150ml aioli 50g sour cream 1 tbsp chives

Watercress Mousse 180g watercress 100g crème fraiche 200ml stock 2 sprigs thyme 2 sage leaves Coriander seeds Peppercorns Fennel 100ml cream, whipped 3 gelatine leaves, soaked

1. Place flour and salt in a bowl and rub in the butter using your fingertips. 2. Slowly add the water and work the dough until well combined. Do not over work the dough. 3. Set in the fridge to rest before use. 4. Remove the dough from the fridge and roll out onto a floured surface. 5. Cut strips of pastry and form them around greased pastry horns. Bake at 170˚C until golden.

1. Boil the eggs to just over soft. Remove from the water and cool. 2. When they are ready, peel the eggs, crush them with a fork and add the rest of the ingredients. 3. Season well.

1. Place the stock and all the herbs and spices in a saucepan and bring to a boil. Set aside and leave to infuse. 2. In a separate pot, bring some salted water to a boil and blanch the watercress for 1 min. Strain and squeeze all the water out. 3. Add the stock and watercress to a blender and mix on a high speed for 2 minutes. 4. Add the crème fraiche and mix until well combined. 5. Strain through a fine sieve. 6. Take a small part of the liquid and just bring to a simmer, add the gelatine and stir to dissolve. 7. Add back to the watercress liquid. Mix in the whipped cream and set in fridge. 303

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EARL GREY TEA INFUSED “DARK & STORMY” 1 1/2 cups Dilmah The Original Earl Grey Tea, cold brewed 3oz ginger beer 2 1/2oz Appelton rum 1 lime, juiced 10 mint leaves 3 tsp brown sugar Ice

1. First start off by juicing the limes, then adding the brown sugar and mint leaves. 2. Crush it all up and then add the rum, ginger beer, tea and lastly some ice. 3. Shake over ice and serve in a whiskey tumbler.

SPICY JERK CHICKEN CONFIT JERK CHICKEN THIGH, CORN FRITTER & BUFFALO YOGHURT

Jerk Chicken ½ cup white wine 2 tbsp dark rum 2 scotch bonnets, diced 1 red onion, diced 4 green onion tops 2 tbsp fresh thyme 2 tbsp olive oil 2 tsp salt 2 tsp black pepper 2 tsp all spice 4 tsp cinnamon 4 tsp nutmeg 4 tsp ginger 2 tsp molasses

Corn Fritter 1 cup self-rising flour 125ml cup buttermilk 2 eggs 600g can corn kernels, drained 62.5ml finely chopped chives

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1. To make the Jerk paste, use a food processor to blend the onions, spices, olive oil, peppers and rum together. 2. Stir in the white wine and pour over the chicken. Marinate for 24 hours and then cook it sous-vide for 8 hours at 60˚C. 3. Remove the chicken from the bag and using two forks pull the meat away from each other.

1. Sift flour into a large bowl. Season with salt and pepper and stir until well combined. 2. Make a well in the centre and whisk in the buttermilk and eggs. Add to flour mixture with corn kernels and chives. 3. Using a large metal spoon, gently fold ingredients together until combined (don’t overmix). 4. Preheat a non stick frying pan and fry spoonfuls until you have achieved a nice golden colour.

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LEG OF LAMB & PLUM PUDDING BRAISED LEG OF LAMB, RAISINS, SUET PUDDING & CANDIED FRUIT

1.5kg leg of lamb 4 tomatoes 2 whole garlic bulbs 3 onions 4 carrots 2 leeks 2 celery stalks 10 sprigs of thyme 10 sprigs of sage 4 sprigs rosemary 250ml red wine 200ml port wine 1 tbsp peppercorns 1 tbsp coriander seeds

1. Cut up all the vegetables for mirepoix. 2. Using a roasting pan fry off the leg of lamb on all sides until well coloured. 3. Remove the leg and add the vegetables to the same pan. 4. Fry for a few minutes and add the herbs and spices as well as the alcohol. 5. Cook down until about half the liquid is gone. Place the leg of lamb back in the roasting pan and cover with stock. 6. Cook in the oven overnight at 80˚C until the meat is falling off the bone. 7. In the morning, remove the leg and strain off the liquid into a saucepan. 8. Reduce until you have achieved a well flavoured sauce. 9. The sauce needs to be thick; this can be achieved by using some cornflour. 10. Mix the sauce with the pulled lamb meat and fill your suet puddings.

Raisin Gel

1. Cook a caramel with the sugar and raisins followed by the Madeiria wine. 2. Bring it back to a boil and add the raisins. 3. Cook for 5-10 minutes and blend until smooth.

500g raisins 100g sugar 150ml Madeiria Pinch of salt Water

Suet Pastry

1. Bring together the pastry.

285g self-rising flour 125g suet 1 tsp baking powder 1 tbsp rosemary 1 tbsp raisins 1 tbsp orange peel 1 tbsp ginger 1 tbsp nutmeg

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CHAI TEA WITH GANACHE POCKET WATCH STIRRER 3 cups water 4 tsp Dilmah Yata Watta Tea

1. Bring cold spring water to a boil. Pour over the tea. 2. Infuse for 5 minutes. Stir regularly. 3. Strain into a teacup.

Chocolate Ganache Pocket Watch Stirrer

1. Bring the cream with the spices to a boil. Infuse the cream with the tea for 24 hours. 2. Heat it again, strain and pour over the melted chocolate. 3. Rest the ganache for 6 hours. 4. Mould a pocket watch shape and cover with Dulcey chocolate

250g cream 3 tea bags Dilmah Ceylon Spice Chai Tea 5 cloves 2 cinnamon quills 5 cardamom pods Vanilla Nutmeg 250g Dulcey chocolate

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TWICE LAYERED ALMOND CHERRY CAKE ALMOND AND CHERRY LAYERED CAKE WITH CHERRY GEL, CRÉME FRAICHE & AMARETTO

First Layer 300g butter 300g sugar 300g egg 320g ground almonds 105g flour 30g freeze dried berry cherry powder Second Layer 300g egg white 265g sugar 30g flour 225g ground almonds Cherry Gel 500g dry cherries 150ml spring water 2 bags Dilmah Rose with French Vanilla Tea To Plate 200ml crème fraiche 30ml Amaretto Amaretti crumbs

1. Cream butter and sugar together. 2. Slowly add the eggs one by one. 3. Lastly fold in the flour, cherry powder and almonds.

1. Start by making a meringue with the egg white and sugar. 2. Fold in the ground almonds and flour. 3. Bake at 180˚C.

1. Bring cold spring water to a boil. 2. Pour over the tea bags, stirring regularly to infuse for 5 minutes. 3. Pour the tea straight after brewing over the dry cherries. Infuse for 1 hour.

1. Blend Amaretto and crème fraiche with a food processor and use to decorate. 2. To finish, sprinkle with Amaretti crumbs.

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MAD HATTERS HATS BAKED BUTTERSCOTCH GANACHE WITH NASHI PEAR & MASCARPONE

Ganache 200g Ivara chocolate 150g butter 3 eggs 80ml butterscotch liqueur 180g sugar 50g crunchy chocolate pearls

Nashi Pear Purée 1 Nashi pear Dash of white wine Dash of lemon juice Vanilla

Mascarpone 200g mascarpone 1 tsp vanilla 1/2 tsp lemon juice

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1. Boil sugar and liqueur to 114˚C. Pour over the melted chocolate and butter. Add the eggs. Bake with stem for 35 minutes at 100˚C then cool. 2. Cold mix in the crunchy chocolate pearls. Mould into a cone shape. 3. Create 2 chocolate circles, one 2.5cm and one 4cm. Place the smaller circle on the wider end and the bigger chocolate circle the smaller end. Cover the hat with freeze dried beetroot powder. 1. Cook the Nashi pear in white wine and lemon juice until it is a pulp. Blend and pass through a sieve.

1. Combine all of the above ingredients.

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LEMON VERBENA OYSTER ESCABECHE LEMON VERBENA INFUSED OYSTER ESCABECHE, SAFFRON EMULSION & LEMON VERBENA JELLY

Lemon Verbena Escabeche ½ cup sparkling wine ½ cup Cava vinegar ½ cup grapeseed oil ½ cup Dilmah Exceptional Natural Lemon Verbena Saffron Emulsion 4 egg yolks 550ml grapeseed oil 4-5 strands of saffron Pinch of Cava vinegar Saffron salt Lemon Verbena Jelly 1 cup Dilmah Exceptional Natural Lemon Verbena infusion 2 gelatine leaves

1. Place all of the above ingredients in a saucepan and bring to a boil. Set aside for 10 minutes to infuse. 2. Shuck oysters, making sure that there is no shell left behind. 3. Bring the lemon verbena liquid back to a boil and add the oysters and set aside to cool.

1. Place yolks and vinegar in a food processor and blend on high. 2. Keep blending until the yolks have doubled in volume. 3. Slowly add the saffron infused oil, making sure to not add it too quickly. 4. Check the seasoning.

1. Slowly warm your infusion. 2. Add the pre-soaked gelatine and pour into a plastic container.

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AFTER DINNER MINTS DILMAH MINT TEA INFUSED CHOCOLATE, MINT CRÉME & CHOCOLATE SOIL

Mint Ganache 250g cream 3 tsp Dilmah Pure Peppermint Leaves 200g Kalingo chocolate Mint Yoghurt

1. Bring cream to a boil then pour over the peppermint leaves. 2. Infuse for 24 hours. Reheat and strain then pour over the melted chocolate.

1. Blend together in a food processer.

200g yoghurt 1 avocado 100g mint 1 lime

Soil 100g butter 50g icing sugar 200g flour 60g cocoa powder

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1. Mix all the ingredients and place on a baking sheet. 2. Bake at 160˚C for 7 minutes. 3. To finish, layer all of the ingredients, making sure to finish with the soil.

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J Ballantyne & Co Ltd

(Gold Winner)

With three fully licensed venue areas, Ballantynes is a great option for any event. A full production kitchen with professional in-house chefs who tailor-make menus to suit your requirements. Don’t forget to check their Tea Rooms. Represented by Perri Saunderson & Kate Sekulla.

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MENU Dilmah Single Region English Breakfast Spiced Comforter paired with Momofuku Duck Steamed Bun Inspired by memories of idyllic trips of childhood this pair showcases a new twist on old favourites. The sweetness of duck is complemented by lightly spiced tea.

Ran Watte Single Region Ceylon Tea paired with Canterbury Bacon and Egg Pie with Tamarillo Sauce A play on New Zealand’s favourite ‘Pie with Tomato Sauce’. The crisp high grown character of Dilmah RAn Watte cuts through the richness of the Pie.

Dilmah Green Tea Moroccan Mint Boost paired with Chocolate and Avocado Whip served on a Seed Bar Base The clean flavour of the Moroccan Mint matches perfectly with the raw birdseed disc and the earthiness of the Chocolate and Avocado Whip.

Lemon Verbena Kung Fu Kick paired with Yuzu Tartlet The Citrus notes of the Lemon Verbena infusion are enhanced with the clean Taizi Spirit taste which matches the crisp sharpness of the Yuzu Tartlet.

TEA INFUSED Dilmah Ceylon Young Hyson Green Tea Fermented Leaf Salad The versatility of the Young Hyson green tea is perfect to carry the flavours of this Burmese inspired dish.

Dilmah t-Series Blueberry and Pomegranate Cloud Delicate marshmallow, blueberry and pomegranate shortbread layered with pomegranate paste and wrapped in white chocolate.

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Dilmah Single Region English Breakfast Spiced Comforter 1 pinch dried chilli flakes 6 star anises 2 cinnamon sticks, broken 1 tsp Sichuan pepper 12 cloves 6 pieces crystallised ginger, sliced 2 tea filter bags 1 ½ litre water 4 Dilmah Single Region English Breakfast Tea 100ml warm milk

1. Crush the first five ingredients using a pestle and mortar to a course grind. Add sliced ginger to ground spices. Fill both tea filter bags with the spice mix and tie off the tops of the bags to seal. 2. Bring water to a boil, add spice bags and simmer for 3 minutes. Remove spiced water from the heat and allow to cool for 1 hour. Pass spiced water through a fine sieve. 3. Place an English Breakfast tea bag each in 4 cups. 4. Bring the spiced water back up to a boil and then pour into cups. Stir after one minute and then allow to brew for 3 minutes. 5. Remove teabags and top with a splash of warm milk. Serve.

Momofuku Duck Steamed Bun Inspired by memories of idyllic trips of childhood this pair showcases a new twist on old favourites. The sweetness of duck is complemented by lightly spiced tea.

1kg Canter Valley duck legs 75ml sweet soy sauce (Kecap Manis) 50ml canola oil 3 red onions, sliced 75g fresh ginger, peeled and chopped ¼ bunch coriander, chopped 4 cloves garlic, chopped 100g brown sugar 100ml oyster sauce 100ml mirin 2 star anises Chicken stock

1. Pre heat oven to 160˚C on steam bake (if function is available). 2. Rub duck legs with sweet soy sauce. 3. Heat oil in skillet pan and seal duck until golden brown. Place duck in an ovenproof casserole or ovenproof pot with lid. 4. Return skillet to heat and add onions, ginger, coriander, and garlic to skillet. Sauté for a few minutes and then add to duck. 5. Deglaze the skillet with mirin and then add to duck. Add sugar, oyster sauce and star anise to pot and enough chicken stock to cover duck. Cover pot with lid or tin foil and place in a preheated oven for 1 ½ hrs or until the duck is fork tender. Take out when done and allow to cool. 6. Strain cooking liquid into a metal bowl and allow to cool. Once cooled remove any fat that has come to the top of the liquid. When the duck is cooled enough to handle, remove skin and shred meat. 7. Pour liquid in a pot, bring to a boil and reduce. The stock should become syrupy and concentrated. Pour the majority of reduced stock over the shredded duck. Keep the remaining stock for plating and garnish.

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Ran Watte Single Region Ceylon Tea Serves 5 10g Dilmah Ran Watte Tea (1 tsp or 2g extra tea is needed for the teapot) 1100ml Spring Hot Water (at 100°C)

1. Warm the pot before putting tea leaves in it. 2. Place the tea leaves in the teapot. 3. Fill teapot with hot water and infuse tea leaves for 3-5 minutes before straining into teacups.

Canterbury Bacon and Egg Pie with Tamarillo Sauce A play on New Zealand’s favourite ‘Pie with Tomato Sauce’. The crisp high grown character of Dilmah RAn Watte cuts through the richness of the Pie.

Serves 4 4 small savoury pastry cases baked blind until golden brown 8 Canter Valley quail eggs 100g finely diced onion 100g finely diced free range streaky bacon 20ml canola oil 100g Gruff Junction Wiahora feta 100ml free-range egg and cream liaison, seasoned

Tamarillo Sauce 2 tbsp whole cloves 2kg Tamarillos, diced 1 onion, diced 2 garlic cloves, crushed 500g sugar 1 tbsp salt ¼ tsp cayenne pepper 2 cups white wine vinegar

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1. Preheat oven to 160˚C. 2. Heat oil in pan; add onion and sauté for a couple of minutes until transparent. Add bacon and cook out on moderate heat until onion is caramelised to golden brown. Drain on kitchen paper. 3. To fill pastry cases, layer feta and onion mix at the bottom of case. Crack 2 quail eggs into each case. 4. Top with liaison to fill remainder of case. 5. Bake for 6 – 7 minutes until liaison is set. 6. Allow to cool, serve at room temperature with Tamarillo sauce.

1. Into a medium preserving pan put all ingredients and stir well to mix. 2. Bring to a boil, reduce heat and simmer for 1 ½ - 2 hours, stirring occasionally until sauce is thick and pulpy. 3. Remove from the heat and allow to cool slightly. 4. Pass sauce through a sieve to remove seeds, skins and whole cloves. 5. Check Seasoning.

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Dilmah Green Tea Moroccan Mint Boost 800ml water 4 tea bags Dilmah Moroccan Mint Green Tea 4 cups kale, washed, picked and stalks removed 3 cups green grapes 2 bananas 2 cups Aroha still apple and pear juice Ice Mint leaves, picked

1. Bring the water to a boil, add tea bags and brew for 2 minutes. Remove tea bags and chill. 2. Purée all remaining ingredients in Bamix to a smooth purée. Pass purée through a sieve and chill. 3. Fill glasses with ice to chill. 4. Fill cocktail shaker 1/3 with ice. Pour equal quantities of chilled tea and kale purée into the cocktail shaker. Shake to mix. 5. Discard ice from the glasses. Fill 3/4 glasses with fresh ice. 6. Pour mixed mocktail into glasses and garnish with mint leaves.

Chocolate and Avocado Whip served on a Seed Bar Base The clean flavour of the Moroccan Mint matches perfectly with the raw birdseed disc and the earthiness of the Chocolate and Avocado Whip.

100g Couverture, melted 100g avocado, mashed and passed through a fine sieve Chilli oil, few drops

1. Whip the melted Couverture through the sieved avocado with a little chilli oil to taste. 2. Pipe quiffs of the whip onto the seed bar base. 3. Garnish with edible flowers.

Seed Bar Base

1. Melt honey and cocoa butter together over a low heat. Add vanilla essence to honey mixture. 2. Mix all remaining ingredients together. 3. Fold honey mixture through seed mix combining well. 4. Press into slice tray to ½ cm thick, roll over the top with a rolling pin to compress well and give a clean finish. Cut into disc with round cutter.

150g honey 100g cocoa butter Vanilla essence 100g sesame seeds 100g sunflower seeds 70g pumpkin seeds 30g sliced almonds 70g dried apricots, diced 70g raisins 30g pistachio nuts, chopped 30g dried cranberries 100g coconut thread

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Lemon Verbena Kung Fu Kick Serves 4 600ml Dilmah Exceptional Natural Lemon Verbena infusion, brewed and chilled 4oz Jigger of Taizi Spirit 2oz Jigger of Yuzu Syrup 1oz Jigger of Yuzu Juice 12 Lemon Verbena Ice Cubes Ice

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1. Fill martini glasses with ice to chill glasses. 2. Half fill cocktail shaker with ice. Add Taizi, yuzu syrup, yuzu Juice and brewed tea to the cocktail shaker. 3. Discard ice from glasses. Put three Lemon Verbena cubes into each glass. 4. Pour prepared cocktail over ice and serve.

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Yuzu Tartlets The Citrus notes of the Lemon Verbena infusion are enhanced with the clean Taizi Spirit taste which matches the crisp and sharpness of the Yuzu Tartlet.

Yuzu Syrup 3 yuzus, stalks removed 4 cups sugar 4 cups water

Yuzu Lace 1 portion confit yuzu from yuzu syrup

Meringue Points 100g caster sugar 100g egg whites

Yuzu Cream 3 yuzus, zest 200ml yuzu juice 125ml water 340g sugar 40g cornstarch 70g butter 5 egg yolks 80ml yuzu juice

To Assemble 4 small sweet pastry tartlet shells baked blind 200g yuzu cream Yuzu lace Meringue points

1. Mix sugar and water together in a saucepan. Add yuzu to the mix. Weigh yuzu down with a smaller pot so they are covered in the mixture. 2. Place the pot on heat and bring to a boil. When it reaches boiling point, reduce heat and simmer for 1 hour, stirring occasionally. 3. Allow yuzu to cool into the syrup. 1. Freeze confit yuzu overnight whole. 2. Preheat oven to 50˚C. 3. Line baking tray with baking paper. Zest frozen yuzu onto baking paper. 4. Put into oven overnight until dry and crisp. 1. Preheat oven to 120˚C. 2. Whisk egg whites and sugar together until stiff. Pipe into points. 3. Turn oven down to 50˚C and allow to dry overnight.

1. Place the zest with the first measure of yuzu juice, water, sugar and cornstarch in a pot and bring to a boil stirring constantly. Boil until the mixture looks like the mud pools at Rotorua. 2. Take off the heat, add the butter and egg yolks with the extra 80ml of yuzu juice and bring back to a boil. 3. Spread on a tray to cool .

1. Fill the blind baked tartlet cases with cold yuzu cream. 2. Garnish with meringue points and yuzu lace.

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Dilmah Ceylon Young Hyson Green Tea Fermented Leaf Salad The versatility of the Young Hyson green tea is perfect to carry the flavours of this Burmese inspired dish. ½ cup Dilmah Ceylon Young Hyson Green Tea Juice of 1 lemon 1 green chilli, chopped 1 tbsp finely chopped fresh New Zealand garlic 1 tbsp finely chopped fresh ginger 1 tbsp finely chopped fresh galangal 1 tbsp sesame oil 3 tbsp peanut oil Pea shoots Shredded iceberg lettuce Roasted Dilmah Ceylon Young Hyson Green Tea and garlic peanuts, chopped Salt Fried shallots

1. Sort through tea leaves and pick out any twigs. Steep in 80˚C hot water for 10 minutes. Drain and rinse. Soak leaves in cold water for 1 hour, then drain and rinse again. Squeeze out any excess liquid. 2. Add lemon juice, garlic, green chilli, ginger, galangal and a generous pinch of salt along with sesame oil and peanut oil. 3. Chop until you have a consistency of a coarse pesto. Store in an airtight glass container at room temperature out of direct sunlight for 2 days. Once fermented store in refrigerator. 4. Lay shredded iceberg in an Asian spoon. Top with fermented tea salad. Drizzle with a little sesame oil and peanut oil. Season with a pinch of salt. Garnish with fried shallots and pea shoots.

Roasted Dilmah Ceylon Young Hyson Green Tea and Garlic Peanuts

1. Mix chopped garlic with peanuts in a glass bowl. 2. Pour the freshly brewed hot Dilmah Ceylon Young Hyson Green Tea over it. Cover with cling wrap and allow to soak overnight at room temperature. 3. The next day preheat oven to 150˚C. 4. Drain peanuts well and toss through a little peanut oil. 5. Roast until golden brown and then season with salt whilst still hot. 6. Allow to cool and then chop.

1l brewed Dilmah Ceylon Young Hyson Green Tea 2 cups raw peanuts, skin on 2 cloves garlic, chopped Peanut Oil Salt

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Dilmah t - Series Blueberry and Pomegranate Cloud 1 recipe portion Dilmah Blueberry and Pomegranate Tea Shortbread Biscuits 1 recipe portion Dilmah Blueberry and Pomegranate Tea Marshmallow Freeze Dried Blueberries for garnish White Chocolate wrap for garnish Dilmah Blueberry and Pomegranate Tea Brittle for garnish 120g Pomegranate Paste Dilmah Blueberry and Pomegranate Shortbread Biscuit 65g caster sugar 100g butter 130g flour 1g Dilmah t-Series Blueberry and Pomegranate Tea Dilmah Blueberry and Pomegranate Marshmallow 4 gelatine leaves 120ml brewed Dilmah t-Series Blueberry and Pomegranate Tea 150g caster sugar 60g liquid glucose 60ml brewed Dilmah t-Series Blueberry and Pomegranate Tea Pinch of salt Pink food colouring 50/50 mix of cornflour and icing sugar with tea ground in spice mill Dilmah Blueberry and Pomegranate Brittle 80g caster sugar 35ml water 60g liquid glucose 15g Dilmah t-Series Blueberry and Pomegranate Tea Pinch of salt 5g butter Pinch of baking soda Pink food colouring To Assemble

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1. Preheat oven to 180˚C. 2. Cream sugar and butter together. Mix in dry ingredients, until just combined. 3. Roll out to 4mm. Cut into discs and transfer to lined baking tray. 4. Bake until golden brown and crisp.

1. Soak the gelatine in cold water. 2. Squeeze out excess water from gelatine and place into a mixing bowl. Pour in 120ml of hot tea and add 30g of liquid glucose. 3. Put the sugar, the other 30g of liquid glucose and 60ml of brewed tea into a pot and bring to a boil. 4. Turn on the mixer on high with the gelatine mix. 5. Cook the sugar solution to 118˚C. Then carefully pour in the gelatine mixture and colour as desired. 6. Continue to whisk until thick and cool (approx. 5 minutes). 7. Spread evenly onto a slice tin dusted with cornflour.

1. Combine sugar and water in a pot and bring to a boil while stirring. 2. Add the glucose and continue cooking until 115˚C. 3. Add the tea and food colouring and cook to 155˚C, stirring constantly. 4. Remove from the heat, add pinch of salt, butter and lastly baking soda. 5. Stir well, pour onto lightly oiled tray and spread thinly with a pallet knife.

1. Layer up starting with the shortbread biscuit. 2. Then a layer of pomegranate paste. 3. A layer of marshmallow. 4. Wrap with a white chocolate band. 5. Garnish with crushed freeze dried blueberries and a spike of brittle.

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Euro Bar & Restaurant (Silver Winner) Euro is a melting pot of attitudes and philosophies that have been carefully blended to create a unique dining experience, masterminded by the celebrated chef Simon Gault. Represented by Katy Brown & Benjamin Mardle.

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MENU SENCHA REFRESHER COLD BREWED SENCHA WITH LEMONGRASS AND PEPPERMINT SODA WITH VERBENA CUCUMBER SORBET

paired with SENCHA WITH LEMONGRASS AND PEPPERMINT’ TOASTED TUNA SANDWICH WITH ‘NATURAL LEMON VERBENA’ CUCUMBER AND PICKLED GINGER

ICED GREEN TEA WITH JASMINE PETALS AND CHAMOMILE FLOWERS WITH PERSIMMON AND CARDAMOM PEARLS

paired with IBÉRICO, CHICKEN & HAZELNUT TERRINE TOPPED WITH PEAR & MUSTARD RELISH

EARL GREY, GRAND MARNIER AND THYME HONEY AFTERNOON REVIVER paired with SAGE, GOAT’S FETA AND BLACKBERRY RED ONION JAM TARTLET CHAI TEA & ALMOND COMFORTER paired with SPICED STICKY DATE DANISH WITH VANILLA CUSTARD

DILMAH YATA WATTE SINGLE REGION CEYLON TEA paired with PUMPKIN BREAD WITH PEDRO XIMENEZ PRUNES AND MEYER TASTY GOUDA

LYCHEE WITH ROSE AND ALMOND BITTER CHOCOLATE BAR paired with ROMANCE – A LYCHEE, ROSE AND ALMOND TEA LIQUEUR

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SENCHA REFRESHER COLD BREWED SENCHA WITH LEMONGRASS AND PEPPERMINT SODA WITH VERBENA CUCUMBER SORBET Cold Brew Tea Soda 1l spring water at room temperature 5 tsp Dilmah Sencha with Lemongrass and Peppermint Verbena Syrup 1 teabag Dilmah Exceptional Natural Lemon Verbena ½ cup boiling water ½ cup caster sugar

Cucumber Juice

1. Add tea to water and allow to brew in the fridge for 10 hours. 2. Strain tea and pour into a soda Siphon. Charge the Siphon with CO2 gas and keep cold.

1. Make a strong infusion by steeping teabag in water for 5 minutes. 2. Add sugar and stir to dissolve. Allow to cool.

1. Stir to dissolve.

225g strained cucumber purée 2 tsp yuzu juice 2 flakes Murray River salt

Verbena and Cucumber Sorbet

1. Add syrup to juice and mix. 2. Pour into cryonitro bowl and pour in a good amount of liquid nitrogen to start as you begin to cool the cucumber liquid while gently whisking at first then more and more vigorously as it starts to thicken. 3. Freeze.

To Serve

1. Place a scoop of sorbet into a champagne glass and top up with Sencha soda.

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SENCHA WITH LEMONGRASS AND PEPPERMINT’ TOASTED TUNA SANDWICH With ‘Natural Lemon Verbena’ Cucumber & Pickled Ginger

Metil Base 100ml water 3g metil (texturas) Puffed rice 1/4 cup red rice 1 cup water Canola oil

Master Tea Brewed for the Bread Mix 350ml mineral water 80°C 5 tbsp Dilmah Sencha Lemongrass and Peppermint Tea

Tea Mix 1: 100ml Dilmah Sencha Lemongrass and Peppermint Tea (from the Master Tea Brew) 15g sugar 15g trisol 40g metil base (refer recipe above) 0.8g Xantana (texturas) 0.5g salt

Tea Mix 2: 200ml Dilmah t-Series Sencha Lemongrass and Peppermint tea (from the Master Tea Brew) 15g dehydrated egg white powder

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1. With a stick blender, blend the metil powder into the water. 2. Blend till all dissolves and then place in the fridge for at least 4 hours.

1. Bring water to the boil and simmer till the rice is well cooked. It should crack open and be starchy. 2. Drain any excess liquid off and place on a clean cloth on a tray and leave to dry completely in a warm dry place, (on top of the oven works well, or in a dehydrator). 3. Once completely dry (this will take about 24 hours) heat a pot of canola oil to 240°C. 4. Place the dried rice into the hot oil. You need to have a sieve ready to scoop it out, as it will only take about 5 seconds to cook. Remove instantly, and place on a paper towel. 5. Store in an airtight container once cold. 1. Add the tea leaves to the 80°C water and leave to brew for 3 minutes. 2. Place brewed tea in a blender and blend for 2 minutes. Pour through a fine sieve. You should have 300ml strong tea. 3. Divide the tea into 2 lots, 100ml and 200ml.

1. Place all ingredients into a bowl together and stir. 2. Set aside for a minute.

1. Place the tea and egg white powder into mixer bowl. 2. Whip for 2 minutes till soft peaks form.

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Disappearing Sencha Lemongrass and Peppermint with Puffed Red Rice Bread

1. Add the Tea Mix 1 to the whipped egg white mix. Whip for a further 10 minutes on high till it forms a firm cloud of fluff. 2. Mix puffed red rice gently through whipped mix and scoop into a piping bag. 3. Cut a 1cm hole at the tip of the piping bag and pipe into a wet 3cm square cutter, onto silicon dehydrator sheets. 4. Lift cutter off the tray and dip into water, then pipe the next square. Place full dehydrator trays into a dehydrator. Dehydrate at 50°C for at least 12 hours. Gently remove squares from trays and store in an airtight container. They are very fragile. 5. Place “bread” onto a medium hot, flat toasted sandwich press or pan and cook till starting to colour. This doesn’t take long, usually only 15-20 seconds. Turn press off and quickly flip each piece of bread. 6. Remove from pan onto a board and assemble sandwich. These need to be made as near to the time you require them as possible as they will disintegrate.

Lemon Verbena Cucumbers

1. Arrange cucumbers squares into a rectangle 1 litre container, in a grid formation. Soak the sheet of gelatine in cold water to soften. 2. Place water into a pot and bring to a boil. Remove from heat and add the tea bags, sushi vinegar and sugar. Leave to brew for 4 minutes, then remove tea bags. 3. Squeeze the water out of the sheet of gelatine and add to the warm tea mixture. Stir till well dissolved and gently pour over the cucumber arrangement, to only just cover. Make sure you don’t add too much liquid jelly as you will mess up the cucumber arrangement if they float. 4. Place in the fridge for at least 2 hours to set. 5. Gently turn cucumber jelly out of container, onto a board and cut into squares a little bigger than the size of the bread. 6. Place each sheet onto individual baking paper sheets. Place in fridge till needed.

125ml mineral water 2 Dilmah Exceptional Natural Lemon Verbena luxury bags 1 ½ tsp sushi vinegar 1 ½ tsp sugar 1 sheet gelatine ½ telegraph cucumber, sliced and cut into 1cm flat squares

Dilmah Sencha Lemongrass and Peppermint Seared Tuna 200g yellow fin tuna, cut into a long 3cm wide strip 1 tbsp ground Dilmah Sencha Lemongrass and Peppermint Tea 1 Dilmah Exceptional Natural Lemon Verbena leaf bags 1 tsp freeze-dried soy sauce flakes 1 tsp freeze-dried yuzu flakes Flaky salt

1. On a tray mix together the ground tea, soy sauce flakes and yuzu flakes. Sprinkle the loin of tuna with the flaky salt. Heat a large pan with a little canola oil. 2. Once hot, place tuna into pan and sear for around 20 seconds on each edge, or until lightly browned and caramelised. 3. Remove seared tuna from pan and roll in the tea, soy and yuzu powder. Place it onto a large sheet of cling film and wrap tightly. Chill immediately till cold, at least an hour. 4. Cut into ½cm thick slices.

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Pickled Ginger Mayonnaise 1 Dilmah Exceptional Natural Lemon Verbena leaf bag 4 tbsp pickled ginger juice 25g pickled ginger ½ tbsp Japanese mustard 1 tbsp sushi vinegar 1 tbsp light soy sauce 3 egg yolks 500ml canola oil 1 tbsp yuzu juice

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1. Place pickled ginger, juice, mustard, vinegar, soy and yolks into food processor. Blend for 1 minute till light and airy. 2. Very slowly add the oil, little by little to the yolk mix. As you add more you can speed up a little. 3. Once all the oil has been added, pour in the yuzu juice and check the seasoning. 4. This will need to be chilled for about an hour to infuse with the flavours fully.

1. Toast the outside edge of each of the ‘bread’ slices, only for a few seconds. They will colour very quickly. 2. Spread one piece with the pickled ginger mayonnaise and place the cucumber jelly sheet on the other piece. 3. Place a slice of the seared tuna on top of the mayonnaise and turn onto the jelly piece. Serve. 4. These are extremely delicate so take care.

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ICED GREEN TEA WITH JASMINE PETALS AND CHAMOMILE FLOWERS WITH PERSIMMON AND CARDAMOM PEARLS

Chamomile Ice Cubes 500ml boiling water 2 tsp Dilmah Pure Chamomile Flowers Extra Chamomile flowers for garnish

Iced Tea 4 Dilmah Green Tea with Jasmine Petals tea bags 880 ml spring water, at room temperature J. Friend Blue Borage honey dissolved in a little hot water Persimmon Pearls 1kg persimmons 1 cardamom pod 150ml apple juice Algin

Build the Drink

1. Infuse 2 teaspoons of chamomile flowers with boiling water for 2 minutes for a mild infusion. 2. Allow to cool. 3. Place a few flowers in each compartment of an ice cube tray. 4. Pour over infusion and freeze.

1. Add tea to water and allow to brew in the fridge for 10 hours. 2. Strain.

1. Purée persimmons and cardamom and strain through a fine sieve. 2. Add 3.2g of Algin per 500ml liquid and blend to dissolve and combine. 3. Pour into a piping bag and leave to hang in fridge for 2 hours to allow any air to dissipate. 4. Make Calcic bath by dissolving 6.4g of Calcic in 1 litre of cold water. 5. Cut off the tip of the piping bag and dribble the purée into the Calcic bath. The drops will form small beads. 6. Once set, remove them from the bath to avoid hardening. 1. Place ice cubes in a stem-less wine glass. 2. Pour 100ml cold brewed tea over the ice cubes. 3. Add ½ tsp of honey syrup and stir. 4. Garnish with persimmon pearls.

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IBÉRICO, CHICKEN & HAZELNUT TERRINE TOPPED WITH PEAR & MUSTARD RELISH

Terrine 150g ibérico, thinly sliced 250g quality pork sausage meat 50g hazelnuts, roasted and crushed 1 tbsp chopped thyme leaves Zest of half an orange Salt and pepper 1 small chicken breast, sliced into 1cm strips

Pear and Mustard Relish 3 medium green (packham) pears 3 tbsp calvados 5 tbsp cider vinegar 3 tbsp caster sugar 1 ½ tbsp wholegrain mustard ¼ orange zest, julienne ½ cup Ponthier pear purée Pinch salt

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1. Line triangular terrine mould with ibérico slices, only slightly overlapping, making sure you have enough over hang to wrap the top once filled. 2. Mix together the pork sausage meat, crushed hazelnuts, thyme, orange and seasoning. 3. Press some pork mix up the side of the prepared ibérico mould, and repeat up the other side. 4. This is to create a cavity for the chicken strips to be placed. 5. Season the chicken strips and lay them in a single layer along the length of the terrine. Fill to the top with the rest of the pork filling and press in firmly. 6. Interweave the overhanging ibérico, over the top of the pork meat. Trim any untidy edges. 7. Seal and vacuum pack, and cook in a preheated steam oven at 85°C for 22 minutes, or until firm and juices run clear inside vacuum bag. 8. Chill till cold. 9. Slice and serve topped with pear and mustard relish.

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EARL GREY, GRAND MARNIER AND THYME HONEY AFTERNOON REVIVER Earl Grey Ice Cubes 500ml spring water 2 Dilmah The Original Earl Grey tea bags Earl Grey Iced Tea 880ml spring water, at 100˚C 4 Dilmah The Original Earl Grey tea bags 4 tsp J. Friend Wild Thyme Honey 2 tsp orange marmalade 120ml Grand Marnier Earl Grey ice cubes Earl Grey iced tea

1. Brew tea for 5 minutes and allow to cool. 2. Pour into ice cube trays and freeze.

1. Steep tea bags for 5 minutes for a strong brew and allow to cool, and then chill.

1. In a Boston shaker, dissolve honey and marmalade with Grand Marnier. 2. Add ice cubes and the Earl Grey iced tea. 3. Stir to combine. 4. Strain into a martini glass and garnish with a twist of orange peel.

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SAGE GOAT’S FETA AND BLACKBERRY RED ONION JAM TARTLET Sage Goat’s Cheese 250g marinated goat’s feta 1 ½ tbsp finely chopped sage leaves Blackberry Red Onion Jam 200g red onion, thinly sliced lengthwise 300g blackberries, frozen 2 juniper berries, crushed and ground ½ cup caster sugar ½ cup white wine vinegar ½ cup white wine Pastry Tart Cases Spring roll pastry Egg wash

1. Mix together to a paste and set aside. Serve at room temperature.

1. Place all the ingredients in a sauce pan and gently simmer to reduce. 2. Reduce till you have about 1/3 of the original liquid and it has turned slightly syrupy. Chill till needed.

1. Brush spring roll pastry with egg wash, place another pastry round and cook in a mini muffin tin at 180°C for about 78 minutes or until crisp and golden.

Assembly 1. Fill the cooked tart case with the feta mix. Ensure the feta mix is at room temperature. 2. Press in at the centre to create a small dip. 3. Fill with warmed blackberry onion jam. 4. Serve.

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CHAI TEA & ALMOND COMFORTER 400ml almond milk 400ml spring water, at 100˚C 4 Dilmah Exceptional Spice Chai tea bags 8 tsp Manuka honey 2 pcs orange peel

1. Warm the milk. 2. Steep the tea with two pieces of orange peel for 5 minutes for a very strong brew. 3. Dissolve honey in the brew. 4. Remove the teabags and orange peel. 5. Combine the tea and milk. 6. Serve in a comforting mug or a handleless cup.

SPICED STICKY DATE DANISH WITH VANILLA CUSTARD Danish Pastry 125g ‘00’ flour, plus extra for dusting 125g plain flour 25g caster sugar 11g fresh yeast 75ml milk ½ large egg, beaten Extra beaten egg to glaze 125g butter, not fridge cold but not soft, cut into 8 even slices

Spiced Sticky Date 500g dried pitted dates 100ml water 250g brown sugar 50g butter 50ml cream ½ tsp ground ginger Vanilla Bean Custard 1 cup milk ½ cup cream 3 egg yolks 2 tbsp sugar 2 tsp cornflour ½ vanilla bean, scraped

1. Place all dry ingredients in a bowl. Make a well in the centre. 2. Whisk together the yeast, egg and milk in a separate bowl. 3. Pour into the well and mix to form a sticky dough. 4. Turn dough out onto a clean bench and knead for 10 minutes till it’s elastic and smooth. Place into a bowl and wrap in cling film. Leave in a warm place to double in size. 5. Once proofed, roll out on a floured bench, lay the cold butter over 2/3 of the pastry. 6. Fold the 1/3 pastry that doesn’t have the butter on top. 7. Rest in the fridge for 15 minutes, roll out again. Repeat the fold process to completely encase the butter in pastry. Repeat this step 3 times, resting 15 minutes in the fridge each time. 1. Place all the ingredients into a saucepan and bring to a boil. 2. Once boiling, reduce heat and gently simmer till liquid reduces by half and becomes sticky and tacky. 3. Remove from heat and set aside to cool a little. 4. When just warm, mash to break up the dates. 5. Chill till cold and set.

1. Bring milk and cream to a boil. Remove from heat and pour into the creamed yolk mixture. 2. Pour back into saucepan and gently cook to thicken. 3. Remove from heat and set aside to cool.

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DILMAH YATA WATTE SINGLE REGION CEYLON TEA 1 litre of freshly boiled spring water

1. Spoon out tea into a pot. Add one extra teaspoon of tea for the pot. 2. Pour the freshly boiled water over the tea. 3. Stir well and brew for 3-5 minutes. (5 minutes will give you a very strong cup of tea) 4. Strain and serve as you wish.

Pairing Notes: The flavours of the tea are reminiscent of fine Islay whiskey: peat and malt. Yata Watte is an earthy brew strongly influenced by its low elevation with dried herb and spice aromas and perhaps some subtle floral notes. It is a robust tea to meditate over that will leave the drinker filled with vigour. When paired with pumpkin bread the tannins in tea are softened making it pleasant in your mouth.

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PUMPKIN BREAD WITH PEDRO XIMENEZ PRUNES AND MEYER TASTY GOUDA

Pumpkin Bread 1¼ cups flour 1 tsp salt ½ tsp ground nutmeg ½ tsp ground cinnamon ½ tsp ground ginger 1 ½ cups sugar ½ cup roasted and crushed pumpkin seeds 1 tsp baking soda 1/3 cup water ½ cup oil 1 cup cooked pumpkin 2 eggs Pedro Ximenez Prunes 1/2 cup sugar 1 cup prune juice 3 star anises 100ml Pedro Ximenez Sherry 300g pitted prunes, chopped

Pedro Ximenez and Pumpkin Seed Jelly 300ml prune syrup (from above) 2g agar-agar 1g gellan 2 tbsp crushed, toasted pumpkin seeds

Assembly

1. Preheat oven to 180°C. Grease and flour the loaf tins before making the mix. (The quantity given in the recipe will make 2 loaves.) 2. To cook the pumpkin, roast with the skin on. 3. Place it on the tray skin side up. Cook till very soft. 4. Scoop out cooked pumpkin and mash while still warm. Leave to cool. 5. Place all dry ingredients in a bowl and make a well in the centre. 6. Mix together all the wet ingredients and pour into the well. Gently mix to make a batter and pour into lined loaf tins.

1. Bring sugar, prune juice and star anise to a boil. Remove from heat. 2. Add the Pedro Ximenez and pour over the chopped prunes. Leave to macerate for at least 2 hours. 3. After macerating to infuse with the flavour, pour through a sieve and set the prunes aside for later. 4. Measure 300ml of the liquid and set aside for the jelly. 5. Return the rest of the liquid back into the prunes.

1. Bring prune syrup, agar-agar and gellan to a boil, whisking while heating. Boil for 1 minute. 2. Remove from the heat and pour onto a plastic tray, which has been sprayed with baking spray. 3. Sprinkle with the crushed pumpkin seeds and leave to set. Chill till cold, then cut.

1. Cut 3 slices of pumpkin loaf of ½cm thickness. Square off the edges. 2. Spread one slice with the prune mixture, place another slice of pumpkin loaf on top, cover with some of the prune syrup. 3. Place a ½cm thick slice of Gouda on top and layer again with the remaining slice of pumpkin bread. 4. Layer a sheet of the jelly on the top and bottom. 5. This can be made as a large stack and cut to portion. Once portioned, serve at room temperature.

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ROMANCE – A LYCHEE, ROSE AND ALMOND TEA LIQUEUR 100ml Blue Duck Vodka 1 tsp Dilmah Lychee with Rose and Almond Tea 100ml boiling water 50ml caster sugar

1. Infuse tea in the vodka for 10 hours. 2. Add the sugar to water, stir to dissolve and allow to cool. 3. Strain the vodka and add to the sugar syrup. 4. Serve in a warmed brandy balloon.

LYCHEE WITH ROSE AND ALMOND BITTER CHOCOLATE BAR Lychee with Rose and Almond Marshmallow 4.5g silver leaf gelatine 50ml hot water (from jug) 1 tbsp Dilmah Lychee with Rose and Almond, loose leaf tea 20g egg whites 115g caster sugar 30ml water 20g liquid glucose

Lychee Jelly 250g Ponthier lychee purée 5g pectin and 25g caster sugar mixed together 200g caster sugar 67.5g glucose 3 g tartaric acid

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1. Soak the leaf gelatine in cold water till softened. 2. Brew the tea leaves in 50ml of hot water for 5 minutes. 3. Squeeze the water out of gelatine and add to the brewing tea. Stir to dissolve and strain. 4. Place the egg whites into a bowl and start mixing on a low speed. 5. Place the sugar and 30ml water in a saucepan and stir to mix. Bring to a boil. Continue boiling till the syrup reaches 121°C. 6. Remove from the heat and gently pour over the egg whites, while continuing to whisk. Once it is all incorporated, whisk for a further 34 minutes. 7. Lastly add the gelatine and tea mixture and whisk for a further 34 minutes until cool. 8. Spread evenly, about ½ cm in thickness, into a lightly greased tray and chill till set. 9. Once set cut into desired shape.

1. Warm purée in a saucepan to about 40°C, sprinkle in sugar and pectin mixture stirring vigorously. 2. Bring to a boil and boil for 23 minutes. 3. Fold in 200g caster sugar slowly without letting it stop boiling. 4. Warm glucose in microwave and add to mixture. Cook to 106°C and turn off the heat and stir in tartaric acid quickly. 5. Pour immediately into a gastro tray lined with paper and greased. Leave to set on bench. Cut into desired shape once set.

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Almond Sable 100g butter (cold) 100g sugar 250g plain flour 15g ground almonds 1/4 tsp almond extract 1 egg

Dilmah Lychee with Rose and Almond Tea Syrup 1 cup mineral water 3 tsp Dilmah Lychee with Rose and Almond, loose leaf tea 1 cup sugar 1 tbsp liquid glucose Juice of 1 lemon

1. Place the flour in a large bowl. Grate the butter into the flour and gently rub the butter into flour to form crumbs. 2. Add the ground almond and mix to combine. Make a well in the centre of the bowl. 3. Mix together the sugar, almond extract and egg. Pour into the well in the centre. Gently mix together to combine. 4. Remove dough from the bowl and wrap in cling film in the fridge. Rest for at least 30 minutes. 5. Remove from fridge and roll out to 3mm thickness on a floured bench. 6. Cut into desired shape and arrange on a lined baking sheet. Place back in the fridge and rest for 15 minutes. 7. Cook at 180°C for around 8 minutes or until golden. 8. Once cooked the edges may need to be trimmed as they slightly spread during the cooking process.

1. Bring the mineral water to a boil, remove from the heat and add the tea leaves. 2. Infuse the tea for 5 minutes. Strain the liquid off, and add the sugar and glucose. 3. Place back on the heat and gently boil and reduce till the syrup reaches 110°C. 4. Remove from heat and add the juice of 1 lemon. Set aside to cool completely. 5. Assemble.

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netherlands Netherlands October 13, 2014 Miele Inspirience Centre, Vianen, Netherlands

country that is capable of conjuring up fairytale images in the mind at the sheer mention of its name, the Dilmah Real High Tea challenge 2014 concluded with much oomph and splendour on the 13th of October. The event took place for the second consecutive year in Netherlands and was held at the Miele Inspirience Centre, Vianen which was swarming with top industry professionals who were all vying for the prestigious title. Vilmos Dohnal & Wesley Schipper of Restaurant Vermeer of the Hotel NH Barbizon Palace emerged as National winners with Vera Kuiper Willems & Filipe Braz of Hotel Double Tree by Hilton Amsterdam grabbing the gold and finishing a close second. A conqueror’s heritage combined with an eccentric food culture which varies by the day, the eclectic themes presented right throughout the competition were indeed quite refreshing. The judges this year Hidde de Brabander – owner of Dreams of Magnolia, Robert Schinkel – star mixologist and Dilmah Tea Sommelier, Bernd Uber – Black Hat Chef and WACS judges and Dilhan C. Fernando – Director Marketing Dilmah Tea and tea aficionado were blown away by the dexterous manner in which the contestants used the multiple nuances and flavour layers of tea in all aspects of cuisine, all the time taking care to embody their very own identity of culture within each of their culinary creations.

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Hotel Vermeer, Amsterdam (Silver Winner) Passion and ambition: these two simple words define Restaurant Vermeer situated on the Prins Hendrikkade in Amsterdam. Vermeer has a prestigious reputation to maintain and performs so with grace, thanks to a friendly and professional team led by Head Chef Christopher Naylor and Restaurant Manager Erwin Essing. Represented by Vilmos Dohnal (Chef de parti) & Wesley Schipper (Sommelier).

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MENU SAFFRON ELEVATION paired with CARDAMOM CHEESE CAKE WITH WHITE CHOCOLATE BROS, HAZELNUT CRUMB & FROZEN YOGHURT MERINGUE

PERFECT SERVE MEDA WATTE paired with HONEY CUSTARD ON SABLE WITH LAVENDER FOAM & HONEY JELLY

PRINCES BLUSHES paired with PAN FRIED LANGOUSTINE WITH CHICKEN LIVER-FOIE GRAS SAUCE, GREEN PEA-CHAMOMILE FOAM, RYE BREAD CRUMB & SORREL

ON THE ROCKS paired with SEA URCHIN ON TOASTED BRIOCHE WITH SEA BUCKTHORN MAYONNAISE & FENNEL

TEA INFUSED JASMINE GREEN TEA MARINATED DUTCH OYSTER WITH GREEN TEA FOAM, FERMENTED CUCUMBER PURÉE, AVOCADO & SEAWEED

CEARL GREY TEA-CACAO CHIBOUST WITH CHOCOLATE MOUSSE, CRISPY CACAO TUILE, BERGAMOT & MINT ICE CREAM

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SAFFRON ELEVATION 5 cups Hario Bonmac 6g Dilmah Nuwara Eliya Pekoe 30ml saffron syrup 3 lemon peels 2 star anises 2 cardamoms

1. Brew the water with the lemon peel, star anise, cardamom and saffron syrup. 2. Add the tea. After 3 minutes remove from the heat and serve.

CARDAMOM CHEESE CAKE WITH WHITE CHOCOLATE BROS, HAZELNUT CRUMB & FROZEN YOGHURT MERINGUE Cardamom Cheesecake 115g white chocolate 80g sugar 3 egg yolks 3 egg whites 30g sugar 150g cream cheese 370g double cream 15g crushed cardamom 2 gelatine leaves Chocolate Bros 300g white chocolate 30g clarified butter

Hazelnut Crumb 50g sugar 100g butter 100g crushed hazelnuts 200g flour 1 egg white Frozen Yoghurt Meringue 100g sugar 100g glucose 200ml water 800ml yoghurt 1 orange 5g star anise 1 gelatine leaf

1. Warm the double cream gently with the crushed cardamom. Let it infuse for 1 hour, then cool down. Set aside. 2. Whisk the egg yolks with 80g sugar and the cream cheese. 3. Melt the gelatine leaves with a touch of double cream, then add it to the egg yolk mix. Keep it at room temperature. 4. Whisk the egg whites with the sugar. 5. Whip the infused cream gently. 6. Bring the 3 parts all together using spatula. 7. Set in the fridge. Cut out with a knife or cutter.

1. Melt the chocolate with the butter, stir well. 2. Set the mix in an ISI espuma gun. 3. Pipe it out in terrine loaf, then place it in a vacuum machine. Turn it on, when the mix foams up, turn the machine off straight away. 4. Wait until the foaming chocolate sets. It can take 5 hours. 5. Turn the machine back on, and remove the bros. Brake it or cut it. 6. Store in the freezer. 1. Mix ingredients together. 2. Lay out on oven tray. 3. Bake for 10 minutes at 180˚C. 4. Crumb the mix with a fork. Allow to cool.

1. Bring the sugar, glucose, water up to a boil. Add the crushed star anise, and grate the orange zest. Infuse under cling film, add the gelatine later. 2. Place the yogurt on a kitchen towel and hang it up to take the juice out. 3. Mix the yoghurt into the infused base. Sieve into an espuma gun. 4. Fill up a small ladle, and set it under liquid nitrogen for 30 seconds. Remove from the nitrogen, let it drip down. 367

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PERFECT SERVE MEDA WATTE 7g Dilmah Meda Watte Tea 700ml boiling water

1. Steep tea in water for 4 minutes. Don’t forget to stir the tea. 2. Strain and serve.

HONEY CUSTARD ON SABLE WITH LAVENDER FOAM & HONEY JELLY Honey Custard 500ml heavy cream 10 egg yolks 120g good quality honey

Sable 250g cold butter 325g flour 100g icing sugar 3 egg yolks 25g icing sugar

Lavender Foam 200g glucose 300ml water 50g sugar 40g fresh lavender or 5g dried 2g salt 2 gelatine leaves Honey Jelly 150g excellent quality honey 250ml white wine 250ml water 3 gelatine leaves

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1. Bring up the honey to temperature in a medium saucepan. 2. Add the cream, then whisk very well. 3. Mix the egg yolks through the cream. Keep it on warm temperature. 4. Set the oven to 90˚C. Pour the mixture into a metal or porcelain pie form. 5. Cook it at 90˚C for 1 hour. After one hour the custard should be thick, and shiny on the top. 6. Allow to cool. Once it is cold cut out using pastry cutters. 1. Whisk the egg yolks with 25g icing sugar. Set aside. 2. On a cold surface mix the flour, icing sugar, cold butter, and the egg yolks. As soon as it comes together, form a loaf, and place it in the fridge to rest. 3. Slice off pastry into a few centimetre thickness. Roll out between parchment papers to 3mm thickness. 4. Use the same ring what we used above, and cut out the sable, lay them gently on an oven tray lined with parchment paper. 5. Bake at 160˚C on half power for 8 minutes.

1. Bring up the sugar, salt, glucose and water to boil. 2. Add the lavender, then cover it straight away with cling film. Let it infuse for 1 hour. 3. Soak the gelatine in cold water, add it to the mix. 4. Place it in espuma gun. Use 2 chargers. Keep in fridge, shake well before using.

1. Cook up all ingredients in a medium saucepan. 2. Soak gelatine as we know already then mix it through the honey. 3. Sieve in a plastic container, place it in a fridge. Cool until it’s formed. 4. Put a small spoon of the jelly on top of the custard.

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PRINCE’S BLUSHES 100ml Dilmah Prince of Kandy Tea, brewed 40ml rhubarb juice 30ml vodka 5ml Campari

1. Add the rhubarb, vodka and Campari to a mixing glass. Fill with ice and stir. 2. Strain into a glass and add the tea from the siphon. 3. Garnish with a string of rhubarb.

PAN FRIED LANGOUSTINE WITH CHICKEN LIVER-FOIE GRAS SAUCE, GREEN PEA-CHAMOMILE FOAM, RYE BREAD CRUMB & SORREL Chicken Liver-Foie Gras Sauce 215g chicken liver 215g foie gras 4 whole eggs 430g unsalted butter 2 banana shallots 1 clove of garlic Sprig of thyme 100ml Port 100ml Madeira 50ml Cognac Colour salt Black pepper Brown chicken stock, as required

Green Pea-Chamomile Foam 500ml fresh green pea juice 50g fresh chamomile 1 whole egg Light olive oil Salt and pepper

Rye Bread Crumb 200g rye bread 20g brown sugar

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1. Bring up all the ingredients to room temperature. 2. Melt the butter and set aside. 3. Slice then cook the shallot in oil, add the thyme and the crushed garlic. Reduce it with Port-Madeira-Cognac mix. 4. Place all ingredients in Robot-Coupe; add the colour salt at the end. 5. Sieve the mixture and then steam it on 90˚C for 25 minutes. 6. Once done, melt it slowly in a pan with a few spoons of brown chicken stock. Control the seasoning at the end.

1. Juice half a kilo of green pea, warm it up very gently until it reaches 65˚C. 2. Add the chamomile; infuse for at least 1 hour. 3. Sieve, then mix it with olive oil and the whole egg. Add salt and pepper. 4. Pour the mix into an espuma gun. Use two espuma chargers. 5. Shake it up properly, keep it warm.

1. Blend rye bread with sugar and then toast it under the salamander until it’s crunchy.

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SOUCHONG ON THE ROCKS 300ml cold Dilmah The First Ceylon Souchong Splash of Fever Tree Indian Tonic 2 slices of lime Dash of Colatura di Alici Seaweed

1. Shake the Souchong with lime, seaweed and Colatura di Alici. 2. Strain over frozen rocks. 3. Top with tonic. 4. Garnish with rood hoorntjeswier and a green recycled straw.

SEA URCHIN ON TOASTED BRIOCHE WITH SEA BUCKTHORN MAYONNAISE AND FENNEL Sea urchin 1. Cut the sea urchin open using a scissor. 2. Remove from the shell, clean it with a soft brush. Do not rinse in water. 3. Serve right away after cleaning or store in freezer. Sea Buckthorn 250g sea buckthorn 200g honey 100g sherry vinegar 2 vanilla pods

Mayonnaise 3 egg yolks 10g Dijon mustard Squeeze of lemon 250g of sea buckthorn purée Salt Vegetable oil

1. Warm the honey with the sherry vinegar and vanilla in a saucepan. Then add the sea buckthorn. 2. Cook at 60˚C for 10 minutes. 3. Reserve the nicest pieces for presentation. 4. Place the rest of the sea buckthorn in Robot-Coupe, blend it and then sieve it. 1. Whisk egg yolks with all the ingredients, except the vegetable oil. 2. Slowly pour the oil into the mix. Check seasoning at the end.

Fennel

1. Set the fennel in ice water for 3 minutes. 2. Dray on paper towel.

Brioche

1. Toast the brioche right before serving. 2. Make sure it has a nice golden brown colour.

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JASMINE GREEN TEA MARINATED DUTCH OYSTER WITH GREEN TEA FOAM, FERMENTED CUCUMBER PURÉE, AVOCADO, AND SEAWEED

Jasmine Green Tea Marinade 250ml mineral water 6g Dilmah Green Tea with Jasmine Flowers 2 tbsp Manzanilla sherry Touch of salt Sugar Lime juice

Green Tea Foam 2 whole cucumbers 4 pieces of green apple 20g Dilmah Green Tea with Jasmine Flowers Lime juice Salt Pepper Vegetable oil Xanthan

Fermented Cucumber 1kg cucumber 15g rock salt Vegetable stock

Fermented Cucumber-Avocado Purée 2 whole avocados 200g of fermented cucumber (see recipe above) Lime juice Salt Pepper

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1. Make a strong green tea, cool down, add the Manzanilla, salt, sugar, and lime juice. 2. Marinate the Dutch oysters in the tea for 4 minutes. 3. Season with fine sea salt.

1. Juice the cucumber and green apples. 2. Warm gently until it reaches 70˚C, add the Dilmah Jasmine Green Tea. Let it infuse for 4 minutes. 3. Sieve, and mix with rest of the ingredients. 4. Place it in ISI espuma gun, use 2 chargers. Shake well before using.

1. Chop the cucumber, put it in a jar and add salt to it together with vegetable stock. 2. Close the jar properly. It has to be airtight. 3. Store in a dry place for 3 days and then keep in a fridge for 2 weeks.

1. Place avocado and fermented cucumber in the Robot-Coupe. 2. Blend until you get a fine purée. 3. Set in piping bags and store in a fridge.

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EARL GREY TEA-CACAO CHIBOUST WITH CHOCOLATE MOUSSE, CRISPY CACAO TUILE, BERGAMOT AND MINT ICE CREAM

Black Tea-Cacao Chiboust 150ml milk 150ml cream 20g Dilmah The Original Earl Grey 4 egg yolks 35g sugar 20g cacao powder 5g corn flour 2 gelatine leaves 4 egg whites 100g sugar 25g glucose

Chocolate Mousse 4 egg yolks 100ml full-fat milk 15ml rum 100g sugar 175g 68% Congo chocolate 200g cream

Mint-Dark Chocolate Ice Cream 500ml milk 200ml cream 200ml glucose 80g sugar 200g 78% Peru dark chocolate 80g fresh mint

Cacao Tuile 150g icing sugar 50g flour 50g cacao 100g butter 4 egg whites

1. Infuse milk and cream with the Earl Grey tea for 5 minutes. Sieve, set aside. 2. Whisk the yolks with 35g sugar, cacao and corn flour. Then place it in a medium saucepan with the infused milk. Cook for 3 minutes. Allow to cool. 3. Whisk the egg whites with the sugar. 4. Boil the glucose with a touch of water until it reaches 120˚C. 5. Add the gelatine leaves and pour it into the egg white mixture. 6. Carefully mix the two parts together. 7. Store in a fridge.

1. Melt the chocolate in a large whisking bowl. 2. Whisk the yolks with the sugar in a separate bowl, add the cream then cook on slow fire until it reaches 80˚C. Stir well and pour over the chocolate. Allow to cool. 3. Whip the cream and carefully stir in the chocolate mix. 4. Put it in piping bags and store in a fridge.

1. Melt chocolate in a large bowl. 2. Warm all the rest of the ingredients together, cover with cling film. Let it rest for 1 hour. 3. Sieve the mix over the chocolate. 4. Turn in an ice cream machine until -8˚C. 5. Store in a metal container.

1. Mix flour and cacao. 2. Start whisking the sugar with the butter. Once it is creamy add the flour with cacao. 3. Add the 4 egg whites. Do not whisk once the egg whites have been added in. 4. Lay out on silpat as thin as possible. Bake for 8 minutes at 180˚C. 5. Cut the Tuile with a knife while it is still warm.

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Double Tree by Hilton (Silver Winner) Take in the spectacular 360-degree view of the city skyline and historic old town at the stylish SkyLounge Amsterdam or wine and dine in style in of the chic restaurants. Set in the heart of the historic city, DoubleTree by Hilton Hotel Amsterdam Centraal Station places business and leisure guests within reach of Amsterdam’s famous shopping streets, congress centres and cultural heritage sites. Represented by Vera Kuiper Willems (Chef de parti – Pastry) & Filipe Braz (Bartender). 378

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MENU COLD INFUSED SENCHA GREEN ‘EXTRA SPECIAL’ TEA paired with EARL GREY TEA INSPIRED COD WITH FENNEL

ZACAPA RUM, INFUSED WITH THE SOUCHONG TEA paired with DUCK WITH BEETROOT & SHROPSHIRE BLUE

CREAMY CEYLON CINNAMON SPICE TEA paired with CHICKEN PASTILLA

EXOTIC VANILLA TEALINI paired with WHITE CHOCOLATE CHEESECAKE WITH PASSION FRUIT & DU LECHE

ASIAN WATER paired with LYCHEE WITH ROSE & ALMOND TEA INSPIRED FINANCIER

YATA WATTE SINGLE REGION CEYLON TEA paired with CANNELE WITH CEVENNE ONION

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COLD INFUSED SENCHA GREEN ‘EXTRA SPECIAL’ TEA Chilled Sencha Green tea 1 bottle mineral water 10g Dilmah Sencha Extra Special Green Tea Garnish 2.5g tarragon vinegar 0.5 piece cucumber

1. Infuse the tea for at least 1 day in the fridge. 2. Put it through a sieve before pouring it into a glass.

1. Thinly slice the cucumber using a mandolin. 2. Put 2 thin slices into the glass of chilled Sencha green tea.

EARL GREY TEA INSPIRED COD WITH FENNEL

Earl Grey Oil

1. Vacuum the ingredients together. Then, infuse them in an oven at 60˚C for 2 hours. 2. When it has cooled down, put it through a sieve.

500g Dilmah Earl Grey Tea 50ml grape oil

Note: Grape oil is used because it has a neutral flavour.

Makes 15

Earl Grey Marinated Cod 300g cod fillet 70g Dilmah Earl Grey oil 3g salt

Fennel Purée 750g fennel

Fennel Cream 200g cream 40g fennel seeds

1. Clean and cut the cod into pieces that are 2cm thick. 2. Salt the cod then put it in a vacuum bag with the Earl Grey oil. Marinate this for a day in the fridge. 3. Prepare a piece of cling foil on the bench and place the cod on top. 4. Make a tight roll and put a knot at both ends. Put in an oven at 50˚C. Then, pierce a core temperature meter into one of the rolls. The core temperature needs to be 47˚C. 5. Let it cool down, then cut it into slices of 0.5cm

1. Cut the fennel into small pieces and cook in boiling water, al dente. 2. Put this in the thermo blender and puree at 60˚C. 3. Put the purée through a sieve to get a smooth fennel purée.

1. Vacuum the ingredients together. Then, infuse this in an oven at 60˚C for 2 hours. 2. When it has cooled down, put it through a sieve.

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Fennel Flan 350g fennel purée 150g fennel cream 3g iota (texturas) 5g sugar 2.5g salt 1g white pepper

1. Put all the ingredients together into the thermo blender. Let this cook to 80˚C. 2. Prepare a tray with foil. Pour the flan into the tray at 1cm thickness. 3. Put this into the blast chiller and cut them to 7.5cm X 2.5 cm. 4. It is important that the fennel flan has a nice colour. 5. Cook it for a short period and keep it at 60˚C. This way, it keeps a light green colour. Note: Iota is made of red algae. With it, you can produce a soft, elastic gel. It can also make hot gelatine.

Earl Grey Vinegar 100g natural vinegar 10g Dilmah Earl Grey Tea Earl Grey Mayonnaise 160g Earl Grey oil 3g mustard 15g egg yolk 27g Earl Grey vinegar 3g salt

Earl Grey Milk 100g milk 5g Dilmah Earl Grey Tea Earl Grey Water 100g water 5g Dilmah Earl Grey Tea

Earl Grey Biscuit 250g flour 30g butter 5g Earl Grey milk 55g Earl Grey water 7.5g sea salt 5g sugar

Assembly

382

1. Vacuum the ingredients together. 2. Infuse this in an oven at 60˚C for 2 hours.

1. It is important that you use natural vinegar. Other types of vinegar will make your mayonnaise too acidic. 2. Add the mustard, egg, vinegar and salt into a mixing bowl. 3. Then, mix them together using a hand blender. Pour the oil gradually into the rest of the mixture. It will then start to thicken up like a normal mayonnaise. Put the mayonnaise into a piping bag.

1. Vacuum the ingredients together. 2. Then, infuse this in an oven at 60˚C for 2 hours.

1. Vacuum the ingredients together. 2. Then, infuse this in an oven at 60˚C for 2 hours. 3. When it has cooled down, put it through a sieve.

1. With the Hobart or by hand, make elastic dough. 2. Place this in cling foil and let it rest in the fridge for at least 2 hours. 3. Roll the dough thinly on your bench using a rolling-pin. 4. Cut the dough to 8cm by 3cm pieces, and place it on a baking tray with a silicone mat. 5. Bake the biscuits in an oven at 180˚C for approximately 15 minutes. 1. Use the salty Earl Grey biscuit as the base. 2. Stack the fennel flan on top. 3. Put 3 slices of cod onto the fennel flan. 4. Pipe a dot of Earl Grey mayonnaise onto each piece of cod. 5. Garnish with some Atsina cress.

Netherlands

383

Netherlands

384

Netherlands

ZACAPA RUM, INFUSED WITH THE SOUCHONG TEA Smokey Old Fashioned Sugar Water 200g sugar 100ml water Zacapa Rum Infused with

1. To create the sugar water, add the sugar together with the water. 2. Boil at a temperature of 180˚C for about 2-3 minutes while stirring continuously.

1. Infuse the ingredients together for 6 to 10 days.

Souchong Tea 500ml Rum Zacapa 65g Dilmah The First Ceylon Souchong Tea 1 orange peel Build the Drink

1. Pour 15ml of sugar water into an old fashioned glass. 2. Add 40ml of the Ceylon Souchong infused rum to the glass. 3. Stir and serve with a cube of ice.

DUCK WITH BEETROOT & SHROPSHIRE BLUE Makes 15 portions Duck Breast 1 piece duck breast 4g Colloroso salt 4 slices orange zest

Beetroot Cube & Purée 500g beetroot

1. Carve squares into the skin of the breast using a knife. 2. Salt it with Colloroso salt for at least one night in the fridge. 3. Wash the breast with water and then place it in a vacuum bag with the orange zest. 4. Put in an oven at 75˚C, and pierce a core temperature meter into the duck. 5. The core temperature needs to be 57˚C and then cooled down. 6. Bake it in a frying pan to brown the skin. 7. Let it cool down and slice the breast using the cutting machine at Position 1.

1. Roast the beetroot in the oven at 170˚C for 1 hour until cooked. 2. Peel off the skin of the beetroot. 3. Cut 30 nice 1cm cubes. Place these on the blini when your bake them. Then, purée the remaining beetroot in the thermo blender.

385

Netherlands

12.5g yeast 190g flour 125g milk 125g beetroot purée 30g egg yolk 5g water 10g Aceto balsamic 2g salt 60g egg white Beetroot cube (see recipe above)

1. Add the milk, beetroot purée and yeast to a pan and heat slowly. 2. Heat until it dissolves the yeast. 3. Mix this with the flour, egg yolk, water, Aceto and salt homogeny. 4. Raise it to room temperature for approximately 1 hour. 5. Whisk the egg whites until airy. Mix it twice with the beetroot mixture. 6. Bake it in a frying pan with clarified butter. Place a cube of beetroot in the middle. 7. Bake them on both sides at a low heat until they are done. 8. Once they have cooled down, cut them with a round cookiecutter.

Beetroot Glaze

1. Reduce until you get a thick syrup.

Blini

1 bottle beetroot juice

Shropshire Blue

1. Cut into small pieces of 1cm.

100g Shropshire Blue

Assembly

386

1. Assemble the duck with beetroot and Shropshire blue bites. 2. The blini is your base. Brush some beetroot glaze on top. 3. Make a nice ‘rose’ with 3 slices of duck breast. 4. Place a small piece of Shropshire blue in the middle. 5. Everything must be served at room temperature.

Netherlands

387

Netherlands

388

Netherlands

CREAMY CEYLON CINNAMON SPICE TEA Cinnamon Milk 10g Dilmah Ceylon Cinnamon Spice Tea 550ml milk Cinnamon Foam 500ml cinnamon milk (as per recipe above) 40g sugar 28g pro crema 2 pieces N2O cream charger

1. Vacuum the tea and milk together. 2. Then, infuse this in an oven at 60˚C for 2 hours, and pour through a sieve.

1. Mix it all together with the hand blender. 2. Put the mixture in a Kidde with 2 cream chargers. 3. Shake it until you have a foam which stays firm.

CHICKEN PASTILLA Makes 15 portions Chicken Filling 500g chicken thighs 100g onion 30g Ras el Hanout 75g almonds 30g coriander

Chicken Pastilla 1 pack filo pastry 100g butter melted 15 pieces metal ring (3cm diameter) Powdered sugar

1. Cut the onions to brunoise then sweat them in a frying pan. 2. Cut the chicken into 2cm pieces and then add this and the Ras el Hanout to the pan with onions. 3. Bake this to a nice golden brown until the chicken is cooked. 4. Roast the almonds in an oven at 160˚C for approximately 15 minutes until golden brown. 5. Let this cool down, then chop it into smaller chunks. Pick the coriander leaves and chop finely. Put the fresh coriander and almond into the chicken mixture.

1. Cut the filo pastry into squares of 12cm. 2. Grease the rings with the butter. 3. Then add a layer of filo pastry. Brush the filo pastry with butter and put another layer on top. 4. Put the chicken filling in the middle and fold the edges of the filo pastry on top of the filling. Brush it with the butter. 5. Bake at 160˚C for approximately 20 minutes until golden brown. 6. Serve the pastilla at a warm temperature, and dust some powdered sugar on top.

389

Netherlands

EXOTIC VANILLA TEALINI Dilmah Vanilla Ceylon Tea syrup 100g Dilmah Vanilla Ceylon Tea 400g sugar 300ml water 50ml Dilmah Vanilla Ceylon Tea syrup 20ml passion fruit purée Lemonade

1. To create the vanilla tea syrup, add 100g of Vanilla Tea with 400g of sugar and 300ml of water. 2. Boil it all together at 120˚C for about 3-4 minutes. 3. Stir continuously while boiling.

1. Mix the tea syrup and the passion fruit purée. 2. Top up with lemonade.

WHITE CHOCOLATE CHEESECAKE WITH PASSION FRUIT & DU LECHE Makes 20 portions Bretons Biscuit Base 140g butter 115g soft white sugar 0.5 piece lemon zest 2.5g salt 17g egg 165g flour 7.5g baking soda White chocolate

Passion Fruit Filling 125g passion fruit coulis 75g mango coulis 50g sugar 5g gellan 0.2g citrus 50g white chocolate

White Chocolate Cheesecake Mixture 290g cream cheese 170g sugar 140g eggs 50g egg yolk 190g cream 0.5 piece lemon zest 200g white chocolate 390

1. Put all the ingredients into a bowl and knead into a dough. 2. Wrap it in cling foil and let it rest for at least an hour. 3. Roll the dough evenly with a rolling-pin. Cut it with a round cutter. 4. Place them on an oven tray with a silicon mat. 5. Brush it with some egg yolk. 6. Put it in the oven and bake at 160˚C for approximately 15 minutes until golden brown. Let the biscuits cool down. 7. Melt the white chocolate and apply an even, thin layer onto the biscuit.

1. Add all the ingredients, except for the white chocolate, into the thermo blender. 2. Heat to 90˚C. Add the white chocolate, and make an even mixture. 3. Pipe the mixture into small bombe moulds, then set in the blastchiller. 4. Unload the filling once it has frozen.

1. Add all ingredients, except for the white chocolate, into the thermo blender. 2. Heat to 80˚C. Add the white chocolate, and make an even mixture.

Netherlands

391

Netherlands

392

Netherlands

White Chocolate Cheesecake Assembly

1. Put the biscuit into the bottom of the metal ring, then add 1 piece of passion filling onto the biscuit. 2. Then fill the ring with the cheesecake mixture. 3. Put it in the oven at 110˚C (30% moisture) for 10 minutes.

Dulce du Leche

1. Put it in the oven at 100˚C for 2 hours. Let this cool down. 2. Then place it in a piping bag.

1 can condensed milk

White Chocolate Decoration 50g cacao butter 5g orange colour powder 150g white chocolate

Assembly

1. Melt the cacao butter with the colour powder. 2. Brush it onto a plastic sheet. 3. Melt the chocolate to 38˚C. Then start tempering the chocolate to 29-30˚C. 4. Apply the tempered chocolate to the plastic sheet. When it starts to harden, cut your decoration with a nice cookie cutter shape.

1. Assemble the white chocolate cheesecake bites. 2. Pipe a nice dot of Dulce du leche on top of the cheesecake. 3. Place the chocolate decoration nicely on top.

393

Netherlands

ASIAN WATER 1 bottle mineral water 5g Dilmah Lychee with Rose and Almond Tea 4 pipets lemon juice

1. Infuse the tea in the water at least for 2 days. 2. When serving add lemon juice with pipet to flavour.

LYCHEE WITH ROSE & ALMOND TEA INSPIRED FINANCIER Makes 40 portions Lychee, Rose, Almond Infusion

1. Vacuum the ingredients together. 2. Then, infuse this in an oven at 60˚C for 2 hours. 3. When it has cooled down, put it through a sieve.

15g Dilmah Lychee with Rose and Almond Tea 190g vodka Financier Batter 240g butter 20g honey 190g flour 240g powdered sugar 1g baking soda 80g lychee infusion 200g egg white 90g almond powder Almond chunks Lychee Gel 3 cans lychee 500ml lychee juice 5.5g agar-agar 1g silver powder Sugared Rose Leaves 1 rose 40g egg white 200g sugar

Assemble the Lychee, Rose & Almond Financier Bites 394

1. Melt the butter with the honey. 2. Then mix everything until you have an even batter. 3. Spray a silicon mould with pan coating and pipe on the batter. 4. Put some almond chunks on top. 5. Bake at 185˚C for 11 minutes.

1. Make a purée with the lychees. Put it through a sieve. 2. Heat up the lychee juice. Then add the agar-agar and the silver powder. 3. Cook this for at least 5 minutes. Chill the mixture. 4. Make a smooth gel with a thermo blender. 1. Carefully pull the rosebuds from the stalk and lay them on a baking tray. 2. Brush a thin layer of egg white on both sides. 3. Coat them with sugar. Put them on a baking tray with paper. 4. Let it dry overnight at room temperature. 5. The rose petals are ready when they are crunchy. 1. Serve the financier at room temperature. 2. Pipe a dot of Lychee gel. 3. Decorate with sugared rose petals.

Netherlands

395

Netherlands

396

Netherlands

YATA WATTA SINGLE REGION CEYLON TEA Dilmah Yata Watte Tea Ginger Grapefruit Cayenne pepper Honey fresh Milk

1. Julienne the garnish. 2. Brew the tea as per pack instructions 3. Add the garnish to the brewed tea to flavour.

CANNELÉ WITH CEVENNE ONION Makes 20 portions Cannelé 500ml milk 30g butter, salted 1 piece vanilla bean 100g flour 180g sugar 180g eggs 80ml dark rum

Cevenne Onion Compote 4 pieces Cevenne onion 20ml oil 150g sugar 2 pieces orange zest 1 pieces orange juice 4g red cayenne pepper

Assembly

1. Cook the milk, butter and vanilla. 2. Mix everything together without getting air in your mixture. 3. Let the mixture rest for 2 days in a fridge. 4. Grease the silicon mould with butter and pipe the mixture into it. 5. Bake it at 210˚C for about 25 minutes.

1. Cut the onion into half rings. Sweat the onions with the oil at a low temperature until golden brown. 2. Make a caramel out of the sugar, then add this to the onion. 3. Cut the cayenne pepper as small as possible, brunoises. 4. Add this together with the orange zest and juice in the compote. 5. Cook on a low temperature to reduce the moisture.

1. Make a small Cannelé with the onion compote. 2. Put this on top of the Cannelé.

397

France

france Paris March 30, 2015 Alan Ducasse Culinary Centre, Paris

t is no secret that France is the guardian of genuine know-how in gastronomy and hospitality as it is in excellent taste and fashion. Expectations were sky high as the Dilmah Real High Tea Challenge was launched in France and it must be said that those expectations were not only met, they were immersed over and above in all things tea. Among the magnificent spreads of truly tea-inspired high tea fare to the wonderfully merging flavours and aromas, the judges were left spellbound by that typically French je ne sais quoi of it all. However, a winner must be chosen. And it was the spectacular high tea of Thibaut Idenn and Pierre Jean Arpurt from Institut Paul Bocuse that stood out from amongst it all. The judges for the event were Fabrice Sommier – Head sommelier of Georges Blanc group, Bernard Ricolleau – French Prime Minister’s former Maitre d’hôtel, Bernd Uber – Black Hat Chef and one of the most respected WACS (World Association of Chefs Societies) judges and Dilhan C. Fernando – son of Dilmah Founder Merrill J. Fernando

398

France

399

France

Institut Paul Bocuse

(National Winner)

A showcase for French know-how and etiquette, Institut Paul Bocuse has been resolutely positioned at the cutting edge of culinary trends for more than 20 years. Presided by two exceptional men: Paul Bocuse, founder of the school in 1990, and Gérard Pélisson, co-founder of the Accor group, the school welcomes 460 students from 40 nationalities each year. Represented by Thibaut Idenn & Pierre Jean Arpurt.

400

France

MENU Dilmah Uda Watte Tea paired with Rolled Season’s Asparagus, Morel Tartare, Quail egg and raw ham chips

Hindi Marnier paired with Scallops in Cannelloni, Orange and Carrot

Thé Serendipity paired with Grand Marnier and Dark Chocolate Baba

Green Tea Fizz paired with Granny Smith Apple and Rhubarb Spiral in a Tatin style

Rose Saint Honoré paired with Tea Steamed Bar Fillet, Assiette of Cabbage and Ceylon Souchong Tea Mayonnaise

401

France

402

France

Dilmah Uda Watte Tea 2g Dilmah Uda Watte Tea 220ml Natural spring water

1. Bring Spring water to the boil. Pour on tea. Let it brew for 3-5 minutes. 2. Serve hot.

Rolled Season’s Asparagus, Morel Tartare, Quail egg and raw ham chips Yields 10 Rolled Asparagus 3 nos. Asparagus 100ml Olive Oil Morel Tartare 3 nos.Asparagus 10g Morel 50g Shallots Brown Juice 10 nos Quail egg 50g Raw ham chips

Rolled Asparagus 1. Cut the Asparagus with the mandoline. 2. Add some olive oil and salt. 3. Put in the fridge and film the asparagus.

Morel Tartare 1. Cut the rest of the asparagus in very small brunoise. 2. Slice the shallots finely. 3. In a pan, sauté the shallots and add the morels. 4. Deglaze with morel juice. 5. Reduce the mixture and add the veal stock. 6. Cut the mushrooms into small brunoise. 7. In a bowl, mix the Tartar asparagus and morels

Quail egg 1. Cook the eggs for 1 minute and 30 seconds.

Raw ham chips 1. Bake the ham chips between two greaseproof paper slices at 180 ° C for 10min .

403

France

Hindi Marnier 40ml Gin Beefeater 10ml Grand Marnier 10ml China-China 50g The Original Earl Grey Tea

1. Infuse the tea in the gin. 2. Mix the ingredients together in the mixing glass. 3. Serve in a Martini glass.

Scallops in Cannelloni, Orange and Carrot Yields 10

Orange - carrot jelly

Carrot Jelly

1. Make a carrot and orange juice. Boil to extract only the juice. 2. Mix this with the soy paste.

600ml Carrot juice 50g Ginger 40g Soya 400ml Orange juice Scallop Farce

Farce fine Muslin

750ml Cream 600g Scallops 100g Carrot 100g Celery 250g Whitting 100ml Passion fruit

1. Process the scallop in a food processor. 2. Add the egg whites. Beat until frothy and strain. 3. Add in the previously cut and sautéed carrots and celery. 4. Bake at 70 ° C for 6 minutes.

Parmesan Sable

Scallop Carpaccio

4 nos Egg 200g Butter 100g Hazelnut powder 50g Parmesan 40g Flour 100ml Squid ink Salt to taste

1. Finely chop the scallops. 2. Marinate the scallop with the passion fruit , citrus zest , lemon juice . 3. Reduce the marinating juices.

Marinated scallop

1. Mix the butter and salt 2. Add the squid ink. 3. Add the eggs one at a time. Finish by adding flour. 4. Bake for 16min at 150 ° C.

100g Scallops 10g Passion fruit 1g Combawa Zest 10ml Orange juice Salt o taste

404

Sable Squid Ink

Crème Monté Citrus fruit

Whipped cream

150ml Cream 25ml Orange juice Salt/pepper to taste

1. Whip the cream till soft peaks form. 2. Add salt, lemon juice and passion fruit. 3. Finish with a splash of marinating reduction.

France

405

France

406

France

THÉ Serendipity 100g Orange 20g Lime 30g Lemon 60ml Keemun Special Leaf Tea 10ml Citrus Fruit Syrup 1g Tonka Bean 1g Cinnamon 10ml Mandarin Juice

1. Infuse the tea in 220ml water at 100°C. 2. Cut the fruits and place them in the glass. 3. Add the syrup and hot tea. 4. Add the Juice. 5. Season with Tonka Bean and Cinnamon.

Grand Marnier and Dark Chocolate Baba Yields 10 Baba 170g Baking powder 400g Flour 4g Salt 17ml Honey 140g Butter 10 nos. Egg

Baba 1. Combine yeast, flour, salt, honey and butter in a bowl. Gently mix, adding one egg at a time. Combine till the dough separates. Stand for 5 minutes. 2. Bake at 240°C. 3. Turn off the oven and finish cooking at 180°C.

Syrup

1L Water 500g Sugar 1g Orange Zest 1g Lemon Zest 1tsp Vanilla Grand Marnier

1. Boil everything together and add the Grand Marnier.

Frosting

290ml Water 360g Sugar 120g Cacao Powder 250ml Cream 18g Jelly

1. Boil water and sugar. 2. Take the mixture off the heat and add cocoa powder and warm cream. 3. Add the gelatine. 4. Strain and refrigerate.

407

France

Green Tea Fizz 40ml Cordial syrup Elderflower 30g Lemon 50ml Green Tea Sencha with Lemongrass and Pepper Mint 20ml Rhubarb juice 5ml Sugar syrup 60ml Perrier 1 nos. egg white

1. Mix all the ingredients together. 2. Add the Perrier. 3. Serve in a Tumbler on the rocks.

Granny Smith Apple and Rhubarb Spiral in a Tatin Style Yields 10 Spiral 250g Green Apples 100g Rhubarb 50g Sugar 10ml Rhubarb juice 20g Butter

200g Rhubarb 20g Sugar 10g Butter

1. Cut the rhubarb finely. 2. Sauté the rhubarb in butter. 3. Add 10% of its weight in sugar. 4. Mix and strain. 5. Cool

Sablé

400g Flour 40g Yeast 250g Powdered sugar 100g Almond powder 250g Butter` 100g Egg 5g Salt 2 nos. Vanilla bean

1. Mix the butter, icing sugar and tea. 2. Add the cornstarch, flour and ground almonds . 3. Add the eggs one by one. 4. Bake for 12 minutes at 160 ° C.

Rhubarb compote

408

1. Cut spirals out of apples 2. Cut the rhubarb with a mandolin. 3. Roll up and insert toothpicks to hold the spirals in place. 4. Place the sugar and the butter back on the stove. 5. Caramelize the spirals 6. Complete cooking in the oven at 150 ° C for 4 mins.

France

409

France

410

France

Tea steamed Bar Fillet, Assiette of Cabbage and Ceylon Souchong Mayonnaise. Yields 10 Bar Fillet

Bar line 1. Fillet and debone the fish.

1 sachet Ceylan souchong Tea 800g Cauliflower

Mashed broccoli

800ml Broccoli 500ml Cream 100g Butter

1. Sautee the broccoli and cream them. 2. Cook for 25 minutes over low heat. 3. Strain and mix.

Tea Mayonnaise

Cauliflower

10 nos. Egg 200g Mustard

1. Boil the cauliflower and cool it.

Tea oil infused Sauce

Cauliflower pickles

1 sachet Ceylon Souchong Tea 100g Butter 250g Cream

1. Turn the coarse salt in water, boil, let cool. 2. Arrange the vegetables in a container, cover with salted water, leave to marinate at least 4 hours. 3. Boil the vinegar with sugar, berries, thyme and bay leaf. Leave to cool.

Sauce 1. Infuse a tea bag of Ceylon Souchong. Reduce infusion. 2. Emulsify butter and cream it. 3. Reduce the sauce.

Mayonnaise 1. Clarify an egg and keep the yellow. 2. Add a spoonful of mustard. 3. Add the Ceylon Souchong infused oil. 4. Add in the squid ink.

411

France

Rose Saint Honoré Yields 10 Sablé 400g Flour 40g Yeast 250g Powdered sugar 100g Almond powder 250g Butter 100g Egg 5g Salt 02 nos. Vanilla bean 5g Dilmah Rose with French Vanilla

412

Sablé 1. Mix the butter, icing sugar and tea. 2. Add the cornstarch and flour and ground almonds . 3. Add the eggs one by one. 4. Bake for 12 minutes at 160 ° C.

Chiboust Cream

Cream Chiboust

385ml Milk 01 nos. Vanilla bean 35g Sugar 120g Yolk 40g Starch 80g Jelly

1. Boil the milk with the tea and let it infuse. 2. Add the sugar and the custard powder to the mixture. 3. Boil the mixture for 3 minutes. Add the gelatine.

Italian Meringue

240g Egg white 200g Sugar 70ml Water

1. Beat the egg whites at the lowest speed. 2. When the syrup is at 110 ° C accelerate to full speed. 3. When the sugar is at 121 ° C pour the white mousse into the bowl. 4. The meringue is ready when the bowl is cold. 5. Mix the mascarpone cream with the chibouste. 6. Spread to a 4mm layer and leave in the freezer.

Mascarpone Cream

Rose Petals

100g Mascarpone 300g Cream 01 nos. Vanilla bean 50g Sugar

1. Dip the petals in the egg white and icing sugar. 2. Steam the petals.

France

413

credits australia

page 12

National Winner

Gold Winner

Geoff Laws & Shaun Thompson

Anton Turco & Mahesha Kularathna

Qantas Lounges

Araliya St. Kilda

page 14

page 28

RED DELICIOUS

PEACH & BASIL ICED TEA

paired with

VINE-RIPENED CHERRY TOMATO, PERSIAN

SPICED FLOATING ISLAND WITH PINEAPPLE

FETA & BALSAMIC GLAZE

SALSA

LIGHTLY SEARED SCALLOP, CHORIZO &

DILMAH SINGLE ESTATE OOLONG LEAF TEA

CAULIFLOWER PURÉE

paired with

NO-BAKE PANDAN CHEESECAKE

COOL AS A CUCUMBER

WITH RASPBERRY NAMA CHOCOLATE AND GINGER WAFFLE

DECONSTRUCTED PAVLOVA, CHOCOLATE MOUSSE & BERRIES

REUSHLE

paired with

SZECHUAN OF A KIND

SPINACH DUCK PATÉ SPICED COCONUT COMFORTER

DILMAH UDA WATTE SMOKED DUCK, CHILLI

paired with

JELLY & PICKLED VEGETABLES

BANANA BLOSSOM CROQUETTE

paired with SCONES WHITE CHOCOLATE CREAM & HOME

TEA INFUSED

MADE JAM SEAFOOD CAKE WITH DILMAH CHAMOMILE DILMAH EXCEPTIONAL SPICED CHAI PANNA COTTA, TOFFEE & DEEP FRIED POPCORN 414

FLOWERS TEA CAVIAR

FRAGRANT JASMINE TEA PANNA COTTA WITH LIME MACAROONS, RHUBARB SYRUP & CANDIED RHUBARB

Gold Winner

Novotel on Collins Jagdev (JD) Singh & Lee Kyung Ho (Kevin)

page 62

Gold Winner

William Angliss Roy Chin & YJ Yeo

page 42

MENU Garden Brown garden pot paired with ‘Meda Watte’ Ocean ‘Almond Chai’

SALMON & AVOCADO PETIT FOUR SENSATION

paired with

Tasmanian smoked salmon and

Lemongrass & Lemon Tea

purple potato croquette with horseradish veloute

CHICKEN & MUSHROOM MOUSSE WITH APPLE JELLY

Bees and Hives

paired with

‘Dilmah Sling’

Italian Almond Sour

paired with Honey glazed sponge cake with lemon curd, pistachio and

MANDARIN PARFAIT WITH GRAPEFRUIT

baked strawberries

BURST paired with

Rainforest Bush

Yata Watte Single Region Luxury Tea

‘Berry Punch’ paired with White chocolate mousse

COCONUT CHEESECAKE WITH STRAWBERRY

with chocolate and coconut soil

EXPLOSION

with a chocolate tuille

paired with Misty Spice Chai Cocktail

TEA INFUSED

Fresh from the Sea

SMOKED EARL GREY TEA DUCK MACARON

gazpacho

ROSE WITH FRENCH VANILLA TEA SORBET

oil and green tomatoes

Earl grey tea calamari with tomato with herb curry crumble, earl grey

415

Field

TEA INFUSED

Chai tea apple crumble with chai tea jelly and vanilla

Fragrant Jasmine Green Tea in Asian

cream

inspired Consommé Chicken, mushroom and spring onion wonton Ceylon Cinnamon Spiced Tea Macaron

Gold Winner

Granny Smith apple and chocolate dirt

Stamford Grand Adelaide Naomi Elizabeth Kilpatrick & Rafael Del Rio

page 78 MENU

Sugar Crusted Orange Scone Passionfruit curd and double cream paired with The Riverland Cocktail Tasmanian Smoked Salmon on Brioche Chive cream and caper paired with The Original Earl Grey Barossa ham and Gruyere Gougere Cauliflower cream and char grilled asparagus paired with Uda Watte Une Petite Merveille Raspberry delice with macadamia and cinnamon sweet pastry paired with ThÉ Au Pomme Vert Mocktail Blueberry Madeline paired with Dilmah English Breakfast and cardamom chai 416

Gold Winner

Hilton Adelaide Brent Assam & Mark Sinclair

page 96 MENU

BERRY SENSATION COCKTAIL paired with KIS SAMPHIRE VODKA CURED OCEAN TROUT WITH LEMON ASPEN, BEETROOT, PEPPER BERRY BRIOCHE DILMAH CEYLON CINNAMON SPICED TEA paired with CHERVE & PARMESAN COOKIE DILMAH SINGLE REGION ENGLISH BREAKFAST MOCKTAIL paired with HAIGHS CHOCOLATE NEMESIS, SALTED HAZELNUT MOUSSE, POPCORN, WATTLESEED DILMAH NATURAL CEYLON GINGER TEA BEER paired with DILMAH NATURAL CEYLON GINGER TEA, PORK RAVIOLI, CHOI SUM, CONSOMMÉ

DILMAH SINGLE REGION MEDA WATTE

TEA INFUSED

paired with BAROSSA VALLEY LA DAME CUSTARD,

GREEN TEA WITH JASMINE PETALS,

RASPBERRY FIZZY, BLOOD ORANGE,

SMOKED SALMON SUSHI

PISTACHIO & BEE POLLEN TUILE ITALIAN ALMOND SALTED CARAMEL DILMAH ROSE AND FRENCH VANILLA TEA

MACAROON

AROMA paired with DILMAH T SERIES ROSE WITH FRENCH VANILLA VERRINE, TAPIOCA PUDDING, PANNACOTTA, STRAWBERRIES, FRIANDS & MERINGUE

Silver Winner

Beau Monde International Vipin Sharma & Rahul Ratnakar

Silver Winner

Novotel, Glen Waverley Stacy Skidmore & Julie Cavallo

page 120 MENU

Strawberry Spring Bliss paired with PANNA COTTA AND MARSHMALLOW MUSHROOM AFTERNOON ORANGE AND VANILLA BEAN SUNSET paired with SPANAKOPITA Dilmah Meda Watte Tea paired with BEEF CARPACCIO Warm Winter Spiced Apple Tea paired with Apple and Beetroot Cake

page 136 MENU

HORN OF AMALTHEA paired with DILMAH SINGLE ESTATE OOLONG THE NEST paired with HOT CEYLON SPICED CHAI GIANDUJA AND MASCARPONE SLICE paired with TEAJITO PEAR AND MANGO DELIGHT paired with CITRUS ICED TEA TEA INFUSED CEYLON CINNAMON SPICE LAMB FILLET CHAMOMILE INFUSED TUILE

417

Gold Winner

Bloodwood Restaurant & Bar Claire Van Vuuren & Mitchell Grady

Gold Winner

Shangri-La Sydney Philip Khoury & Sean D’Almada-Remedios

page 166

page 152

MENU MENU TEAQUILA SUNRISE GREEN JASMINE HOUDINI COLD COCKTAIL

paired with

TUNA TARTARE

HEIRLOOM CRUDITIÉS TOMATO/OOLONG BUBBLE TEA BLOODWOOD REAL DILMAH ALE

paired with

BRINJAL MOJU

OX TONGUE AND SWEET POTATO RAN WATTE TEA DILMAH SUPREME CEYLON SINGLE ORIGIN

paired with

TEA

BABA AU ARRACK

paired with MUSTARD FRUIT AND VENISON

MERRY CHERRY paired with

EARL’S HOT APPLES

ALMOND KISSES

paired with SPICED CUSTARD, CASHEW AND APPLE

TEA INFUSED

CHESTNUT DUCK ÉCLAIR

OOLONG SAGO CRISPS AND DUBBO YABBY

A THOUSAND TEA LEAVES

TRUFFLED DRAGON’S BEARD

418

Gold Winner

FRESH STRAWBERRY JAM TART TOPPED

Novotel Sydney Olympic Park

WITH CHANTILLY CREAM AND

Brent Hughes & Ryan Kennewell

FRESH CURRY EGG PINWHEEL SANDWICH

page 190

STRAWBERRIES

ON A BASE ALFALFA SPROUTS TOPPED WITH EGG WHITES JULIENNE RED RADISH

AND BOUQUET OF HERBS

FIRE AND SPICED CHAI COMFORTER paired with SWEET BERRY STRUDEL WITH VANILLA BEAN ANGLAISE BERRY SOUR paired with TOWER OF LEMON CURD SERVED WITH RASPBERRY COULIS AND

Gold Winner

Quay West Suites Sydney Leigh Roberson & Marc Tricca

page 212

TOPPED WITH SWEET MERINGUE BUDS DILMAH UDA WATTE TEA paired with MINI MOROCCAN SPICED LAMB TAN GEAN CEYLON EARL FASHIONED ARRACK paired with CHICKEN CONSOMMÉ WITH A FRESH PAPADAM AND CURRY CHICKEN QUENELLE TEA INFUSED 3 WAY TEA INFUSED PANNA COTTA OF CHAI ROSE WITH FRENCH VANILLA AND CHAMOMILE TOPPED WITH A FRESH HONEYCOMB. SUPREME CEYLON SINGLE ORIGIN TEA SMOKED RAINBOW TROUT ON IRISH SODA BREAD WITH CHIVE CRÈME FRAICHE SALMON PEARLS & MINIATURE CHERVIL.

MENU DILMAH MEDA WATTE SINGLE REGION CEYLON TEA paired with CHOCOLATE ICE CREAM SPHERE ENCASED IN DARK CHOCOLATE WITH VANILLA BEAN SHORTBREAD CPG COMFORTER paired with HONEY LAVENDER LUBNE SERVED WITH QUINOA MOUNTAIN BREAD STRAWBERRY CAPRIOSKA WITH DILMAH BERRY SENSATION ICE CUBES paired with STRAWBERRY LIME MASCARPONE TARTLET DILMAH EARL GREY & COCONUT ICED TEA paired with PAN-FRIED KANGAROO SERVED ON A WATTLE SEED SCONE WITH GREMOLATA 419

TEA INFUSED

Italian Almond Teatini paired with

DILMAH ROSE & VANILLA TEA JELLY, KIWI &

Native Hibiscus Flower Filled

BLUEBERRY JELLY AND COCONUT GEL WITH

Blancmange with Dark chocolate

ROSE SYRUP

Petals

TORCHED SALMON, GREEN TEA AND

TEA INFUSED

PICKLED MUSHROOM DUMPLING WITH DILMAH GREEN TEA WITH JASMINE

Ceylon Cinnamon Spiced Tea Smoked

FLOWER MISO BROTH

duck Breast, Javanese Long Pepper and Beetroot Crisp Lavender and Earl Grey Tea Praline, Milk Skin Tulle

Gold Winner

Peppers Convent, Hunter Valley Glen Kirtley & Bree Stafford

page 228 MENU

Silver Winner

Mercure Sydney Derek Lai & Tim Hicks

page 242

Green Tea with Jasmine Flowers Iced Tea paired with New South Wales Black Truffle and Fresh Pea Gelée, Baby Red Radish and Golden

PURE CHAMOMILE TEA paired with

Chanterelle Mushrooms

PERSIAN FETA & PUMPKIN SCONES

Ceylon Young Hyson Green Tea

RAN WATTE TEA

paired with Yabby ÓtaÍka, Lime, Mango, Coconut Cream and Coriander Ceylon Cinnamon Spice Tea Mulled Wine paired with Red Wine Poached Pear Eton Mess, White chocolate Ice Cream and Meringue 420

paired with SMOKED SALMON SCOTCH EGGS CITRUS GREEN TEA MOCKTAIL paired with FIG & GINGER PUDDING SPICE CHAI MARTINI paired with BLUEBERRY LEMON CAKE WITH CHEESECAKE TOPPING

TEA INFUSED

BERRY SENSATIONS COCKTAIL paired with

BERRY SENSATIONS PORK FILLET WITH

POL TOFFEE

WILD RICE SALAD CITRUS ICED TEA MOCKTAIL ITALIAN ALMOND PANNACOTTA WITH

paired with

PASSIONFRUIT JELLY

YOUNG HYSON GREEN TEA GNOCCHI

Silver Winner

Chifley Wollongong Sara Egan & Christina Perre

page 258

MENU DILMAH YATA WATTE SINGLE REGION BLACK TEA paired with CINNAMON SPICED TEA CRUSTED KANGAROO DILMAH CEYLON SPICE CHAI paired with BERRY SENSATION TEA CRUST DILMAH GREEN TEA WITH JASMINE FLOWERS paired with SALMON IN BLACK TEA WITH COCONUT SAUCE & RICE ORANGE SPICED WINTER WARMER paired with ROSE & FRENCH VANILLA DELIGHT

421

new zealand National Winner

page 274

Green Tea Moroccan Mint Marteani

The Langham Auckland

Cold infused natural green tea

Volker Marecek & Benjamin McManus

a refreshingly warm hint of

page 276 MENU

and Moroccan mint vodka with Ceylonese true cinnamon paired with Cinnamon Shortbread with Caramelized Poached Apple

Natural Lemon Verbena Iced Tea Mocktail

TEA INFUSED

Natural Lemon Verbena Herbal Infusion offers a refreshing zesty

Rose and French Vanilla Black Angus

brew served over Lemon Verbena ice

Short rib

paired with Scampi Tartar

Supreme Ceylon Chocolate

with Smoked Crème Fraiche and

Tortellini with Apricot Gel Pearls

Scampi Sand Dilmah Uda Watte Single Region Ceylon Tea A rich, full bodied tea with a wellrounded palette, offered with raw honey with natural pollen paired with Mandarin Duck Liver Parfait A Full Hobbit brew English Breakfast Tea served with maple syrup cream from a local farm and a fine grating of nutmeg paired with Marzipan Chestnut Truffle

Gold Winner

Mudbrick Vineyard Monika Ederer & Tino Passano

page 296 MENU GREEN TEA AND JASMINE SPIDER WITH CORIANDER paired with ALICE’S EDIBLE MUSHROOMS AORAKI SMOKED SALMON MOUSSE, BEETROOT MACAROON, BEETROOT GEL, HORSERADISH & BRIOCHE

422

RAN WATTE TEA paired with

Gold Winner

EGG & CRESS SALAD

J Ballantyne & Co Ltd

PIMENT D’ESPELETTE CORNET, EGG SALAD,

Perri Saundeason & Kate Sekulla

CRESS MOUSSE &YOLK DROPLETS

page 318

EARL GREY TEA INFUSED “DARK & STORMY” paired with

SPICY JERK CHICKEN CONFIT JERK CHICKEN THIGH, CORN

Dilmah Single Region English

FRITTER & BUFFALO YOGHURT

Breakfast Spiced Comforter

and

paired with

LEG OF LAMB & PLUM PUDDING

Momofuku Duck Steamed Bun

BRAISED LEG OF LAMB, RAISINS, SUET

Inspired by memories of idyllic trips

PUDDING & CANDIED FRUIT

of childhood this pair showcases a new twist on old favourites. The

CHAI TEA WITH GANACHE POCKET WATCH

sweetness of duck is complemented

STIRRER

by lightly spiced tea.

paired with ALMOND CHERRY CAKE

Ran Watte Single Region Ceylon Tea

ALMOND AND CHERRY LAYERED CAKE WITH

paired with

CHERRY GEL, CRÉME FRAICHE & AMARETTO

Canterbury Bacon and Egg Pie with

and

Tamarillo Sauce

MAD HATTER HATS

A play on New Zealand’s favourite

BAKED BUTTERSCOTCH GANACHE WITH

‘Pie with Tomato Sauce’. The crisp

NASHI PEAR & MASCARPONE

high grown character of Dilmah RAn Watte cuts through the richness of

TEA INFUSED

the Pie.

LEMON VERBENA OYSTER ESCABECHE LEMON VERBENA INFUSED OYSTER

Dilmah Green Tea Moroccan Mint

ESCABECHE, SAFFRON EMULSION & LEMON

Boost

VERBENA JELLY

paired with Chocolate and Avocado Whip served

AFTER DINNER MINT

on a Seed Bar Base

DILMAH MINT TEA INFUSED CHOCOLATE,

The clean flavour of the Moroccan

MINT CRÉME & CHOCOLATE SOIL

Mint matches perfectly with the raw birdseed disc and the earthiness of the Chocolate and Avocado Whip.

423

Lemon Verbena Kung Fu Kick

paired with

SENCHA WITH LEMONGRASS AND

Yuzu Tartlet

PEPPERMINT TOASTED TUNA SANDWICH

The Citrus notes of the Lemon

WITH ‘NATURAL LEMON VERBENA’

Verbena infusion are enhanced with

CUCUMBER AND PICKLED GINGER

the clean Taizi Spirit taste which matches the crisp and sharpness of

ICED GREEN TEA WITH JASMINE PETALS

the Yuzu Tartlet.

AND CHAMOMILE FLOWERS

TEA INFUSED

WITH PERSIMMON AND CARDAMOM PEARLS paired with

Dilmah Ceylon Young Hyson Green

IBÉRICO, CHICKEN & HAZELNUT TERRINE

Tea Fermented Leaf Salad

TOPPED WITH PEAR & MUSTARD RELISH

The versatility of the Young Hyson green tea is perfect to carry the

EARL GREY, GRAND MARNIER AND THYME

flavours of this Burmese inspired

HONEY AFTERNOON REVIVER

dish.

paired with SAGE, GOAT’S FETA AND BLACKBERRY

Dilmah t-Series Blueberry and

RED ONION JAM TARTLET

Pomegranate Cloud Delicate marshmallow, blueberry

CHAI TEA & ALMOND COMFORTER

and pomegranate shortbread

paired with

layered with pomegranate paste and

SPICED STICKY DATE DANISH WITH VANILLA

wrapped in white chocolate.

CUSTARD DILMAH YATA WATTE SINGLE REGION CEYLON TEA paired with PUMPKIN BREAD WITH PEDRO XIMENEZ PRUNES AND MEYER TASTY GOUDA

Silver Winner

Euro Bar & Restaurant

CHOCOLATE BAR

Katy Brown & Benjamin Mardle

ROMANCE – A LYCHEE, ROSE AND ALMOND

page 334 MENU SENCHA REFRESHER COLD BREWED SENCHA WITH LEMONGRASS AND PEPPERMINT SODA WITH VERBENA CUCUMBER SORBET 424

LYCHEE WITH ROSE AND ALMOND BITTER paired with TEA LIQUEUR

netherlands National Winner

Hotel Vermeer, Amsterdam Vilmos Dohnal & Wesley Schipper

page 364 MENU SAFFRON ELEVATION paired with CARDAMOM CHEESE CAKE

page 362

TEA INFUSED JASMINE GREEN TEA MARINATED DUTCH OYSTER WITH GREEN TEA FOAM, FERMENTED CUCUMBER PURÉE, AVOCADO & SEAWEED CEARL GREY TEA-CACAO CHIBOUST WITH CHOCOLATE MOUSSE, CRISPY CACAO TUILE, BERGAMOT & MINT ICE CREAM

WITH WHITE CHOCOLATE BROS, HAZELNUT CRUMB & FROZEN YOGHURT MERINGUE PERFECT SERVE MEDA WATTE paired with HONEY CUSTARD ON SABLE WITH LAVENDER FOAM & HONEY JELLY PRINCES BLUSHES paired with PAN FRIED LANGOUSTINE WITH CHICKEN LIVER-FOIE GRAS SAUCE, GREEN PEA-CHAMOMILE FOAM, RYE BREAD

Silver Winner

Double Tree by Hilton Vera Kuiper Willems & Filipe Braz

page 378 MENU

CRUMB & SORREL COLD INFUSED SENCHA GREEN ‘EXTRA ON THE ROCKS

SPECIAL’ TEA

paired with

SEA URCHIN ON TOASTED BRIOCHE

EARL GREY TEA INSPIRED COD WITH

WITH SEA BUCKTHORN MAYONNAISE &

FENNEL

FENNEL ZACAPA RUM, INFUSED WITH THE SOUCHONG TEA paired with DUCK WITH BEETROOT & SHROPSHIRE BLUE 425

CREAMY CEYLON CINNAMON SPICE TEA paired with CHICKEN PASTILLA EXOTIC VANILLA TEALINI paired with WHITE CHOCOLATE CHEESECAKE WITH PASSION FRUIT & DU LECHE ASIAN WATER paired with LYCHEE WITH ROSE & ALMOND TEA INSPIRED FINANCIER YATA WATTE SINGLE REGION CEYLON TEA paired with CANNELE WITH CEVENNE ONION

426

france

page 398

National Winner

Institut Paul Bocuse Thibaut Idenn & Pierre Jean Arpurt

page 400

MENU Dilmah Uda Watte Tea paired with Rolled Season’s Asparagus, Morel Tartare, Quail egg and raw ham chips Hindi Marnier paired with Scallops in Cannelloni, Orange and Carrot ThÉ Serendipity paired with Grand Marnier and Dark Chocolate Baba Green Tea Fizz paired with Granny Smith Apple and Rhubarb Spiral in a Tatin style Rose Saint Honoré paired with Tea Steamed Bar Fillet, Assiette of Cabbage and Ceylon Souchong Tea Mayonnaise

427

428

Dankotuwa Porcelain PLC 505, 2nd Floor, Union Place, Colombo 02, Sri Lanka. + 94 31 5676580 | www.dankotuwa.com

GLOBAL CHALLENGE PARTNERS

430

realhightea.dilmahtea.com teagastronomy

dilmah

dilmahceylontea

MJF Holdings Ltd.

111 Negombo Road, Peliyagoda, Sri Lanka. ( +94 11 482 2000 Fax +94 11 482 2001 info@dilmahtea.com

ISBN 978-955-0081-18-9

432

Real High Tea 2014 Recipe Book Volume 2

Articles inside

Australia

New Zealand

Netherlands