The Chefs and the Teamaker - 2008

from The Dilmah Book of Tea Inspired Cuisine & Beverage

Robert Wemischner

In celebration of the 21st Anniversary of Dilmah, the company launched an innovative programme where in July 2008, eight celebrated chefs and restaurateurs from prestigious Australian establishments visited Sri Lanka and filmed a television series titled ‘The Chefs and the Tea Maker.’ Peter Kuruvita, close friend of Dilmah and eminent chef and owner of Flying Fish Restaurant in Sydney, was responsible for putting together this talented team of culinary experts and film crew. Peter’s familiarity with Sri Lanka and his association with the MJF Charitable Foundation made him an ideal team leader and mentor to a group who were in distinctly unfamiliar surroundings. Footage was recorded for several interstitials and a culinary travel documentary of the chefs participating in tea production, farming education, cookery demonstrations and in the activities of the MJF Charitable Foundation. The team also hosted cooking lessons at the school built by the MJF Charitable Foundation and Flying Fish Restaurant in a village in the South of Sri Lanka. This school was opened in 2005 by Peter and the Founder of Dilmah. During their tour the chefs were inspired to produce four tea infused food and beverage recipes each and collaborated to produce a collection of recipes that are presented here. The chefs who contributed their gastronomic genius to the project are: Paul Brown (Mantra Resort, Lorne VIC), Paul Easson (Rockpool Bar and Grill Melbourne VIC) who sent chef Rhiannon Voros in his place for the Sri Lanka tour component of the project, Paul Foreman (Marque IV, Hobart TAS), Damien Heads (Pony, Sydney NSW), James Mussillon and Jason Rodwell (Courgette, Canberra ACT), David Pugh (Restaurant 2, Brisbane QLD), Johnny Triscari (Chloe’s, Adelaide SA) and Jodie Wallace (Flying Fish, Sydney NSW). The chefs conducted numerous cookery demonstrations at all the locations and were confronted with various emotional and professional challenges along the way. This included food preparation village style, which of course is at the opposite spectrum to the plush wellequipped kitchens that the chefs were accustomed to. But they showed a great deal of adaptability and cooking over log fires for example was one of the many new experiences that the chefs enjoyed. They were also deeply touched by the struggles of many of the Sri Lankan people whose lives they were invited into and returned to their Australian kitchens with a new found appreciation and understanding of Sri Lankan culture.

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“I could never have imagined so much enthusiasm, so much energy. And the joy of the people, their fascinating culture, their food and the stunning scenery only added to the adventure. It was the perfect background to learn about the world’s finest tea.” - Jason Rodwell

Courgette

“The Dilmah passion is inspiring” - Jason Rodwell

Awarded one hat status by the Sydney Morning Herald three years running, Courgette is one of Canberra’s most gorgeous restaurants. Sister to the acclaimed Aubergine and owned by celebrated chef James Mussillon, Courgette is the ideal choice for an occasion that requires everything to be perfect.

“One of Canberra’s most corporate restaurants, Courgette ticks all the expense-account boxes, with its boardroom decor and sumptious caband shiraz-heavy wine list. The food is teased, twirled, moulded, pressed, reduced, moussed and pureed” - Gourmet Traveller 2009

“The flagship in James Mussillon’s restaurant triumvirate serves the city’s finest meals. The setting is dramatic but still intimate: candles flicker, white tablecloths cascade around soft beige chairs and chocolate carpet, and a glassed-in diorama of Canberra down one side looks better than it sounds” - Sydney Morning Herald Good Food Guide 2008

James Mussillon

James Mussillon is the owner of the trio of fine dining restaurants, Courgette, Sabayon and Waters Edge and executive chef at Courgette. Since establishing Courgette, James’ expertise in the kitchen has seen Courgette receive four consecutive 1 Chefs Hat awards from the Sydney Morning Herald’s Good Food Guide.

James has had the rare opportunity to work with celebrity chefs Marco Pierre White, then the only British chef to hold three Michelin stars, Philip Howard at The Square and French chef Joel Robuchon. After working as a sous chef at Quay, one of Sydney’s top restaurants, James decided to establish his own restaurant and chose Canberra as the place in which to showcase his French-inspired Australian cuisine. Today, his three restaurants have made an indelible mark on the nation’s capital.

Jason Rodwell In the United Kingdom Jason had the opportunity to work under David Thompson at the Michelin starred Nahm in London’s Halkin Hotel and also to work under Gordon Ramsay in his signature restaurant. Upon his return to Canberra, he started working at Courgette with James Mussillon and nine months later was appointed as the Head Chef at Aubergine - one of Mussillon’s restaurants.

Courgette

Somerset Tea Infused Couscous and Lobster, Butter Poached John Dory, Shaved Abalone and Young Turnips

FIRST DISH COMPONENT Couscous and Lobster Parcel

Ingredients

• 3 tea bags Dilmah Watte Single Estate -

Somerset Estate Pekoe • 500ml Fish stock • 1 Lobster (600g) • 100ml Dry White Wine • 300ml pouring Cream • 300g Israeli Couscous (Moghrabieh) • 6 large Butter Lettuce leaves (blanched)

Method of Preparation

Remove the meat from the lobster and dice. Roast off the lobster head, when nicely coloured deglaze with wine and reduce. Infuse the tea in the stock for 3-5 minutes remove the bags and add the stock and reduce the liquid by a third. Pour the stock into a new saucepan, add the cream and reduce the liquid by a third. Add the couscous and cook until tender. Leave to cool completely. Mix the lobster and couscous together, season and mix. Lay out six sheets of cling film, spread the butter lettuce on top of each and divide the mix evenly between the six sheets. Wrap up tightly and steam for 6 minutes when ready to serve.

SECOND DISH COMPONENT Butter Poached John Dory

Ingredients

• 3 large sides John Dory (skin removed, portioned into 6) • 250g unsalted Butter • 100ml Fish stock • Lemon juice

Method of Preparation

Warm the stock and monté in the butter and then the lemon juice. Mix in a stick blender to stabilize and add the mixture back into a pan large enough for the dory to cover the bottom in one layer. Season the dory and poach in the butter mix THIRD DISH COMPONENT Clam and Abalone Sauce

Ingredients

• 300g baby Clams (purged) • 100ml Nolly Prat • 100ml Dry White Wine • 2 Cocktail Abalone (sliced finely) • 3 Baby Leeks (cut into circles) • 18 young Turnips (peeled and blanched till tender)

Method of Preparation

Steam the clams in the wine and Nolly Prat until they open. Remove the clams and reduce the liquid by half. Remove the clam meat from the shell, and add it to the liquor with leeks, abalone and young turnips.

Assembly

Make a circle of sauce around the outside of the plate and arrange the garnish in the sauce. Place the couscous and lobster parcel at the centre and drape the fish over the top.

Courgette

Cardamom and Green Tea Seeped Scallops, Szechuan Pepper and Orange Pressed Duck, Fennel Puree

FIRST DISH COMPONENT Pressed Duck

Ingredients

• 1l Dilmah Pure Green Tea • 4 Duck Marylands (with skin) • Duck fat for confit • 1 Orange (zest) • 4 Cardamom pods • 1 teaspoon Szechuan Pepper • 1 Bay leaf • 100g Sea salt

Method of Preparation

Process the ingredients except the duck, the fat and tea together in a blender or with a mortar and pestle. Rub the salt mixture into the duck and refrigerate for 24 hours. Brew the tea and let it cool completely. Wash the salt mixture off the duck and pat dry. Marinade the duck in the cold tea for 1 hour (reserve the liquid for the scallops). Dry off and place in a braising pan and cover with rendered duck fat and confit for 2-3 hours or until the meat is falling off the bone. Once cooled in fat, remove from the fat and drain. Carefully remove the skins from the duck marylands and lay in a baking tray. Shred the meat off the bone and spread evenly over the skin laid out and cover with another tray and press for a minimum of 3 hours.

Portion the pressed duck into 6 even bars. Pan fry slowly with the skin side down when ready to serve.

SECOND DISH COMPONENT Fennel Puree

Ingredients

• 1 Fennel head • 300ml Milk • 300ml Water • 20g Butter

Method of Preparation

Slice the fennel finely and add to a saucepan with the water, milk and butter. Cover with baking paper and simmer until the fennel is soft. Remove the liquid (reserving 100ml) and process in a blender until it forms a smooth coating consistency. If the liquid is too thick add some of the reserved liquid. Add the seasoning.

THIRD DISH COMPONENT Seeped Scallops

Ingredients

• 18 Scallops (roe and mussel removed) • 200ml Tea reserved from the duck • 1 Orange (juiced) • Chives (finely sliced) • Butter

Method of Preparation

Bring the tea and orange juice to a boil and check the seasoning and correct if needed. Cool. Seep the scallop for 6-8 minutes in the mix, pat dry and drizzle with a little oil and sear in a smoking pan until coloured. Turn over in the pan for 5 seconds and remove from pan. Warm the tea and monté with a little butter for richness and add chives.

Assembly

Spoon the puree onto the plate, place the duck in centre with 3 seared scallops on each with sauce at the table.

Courgette

Milk and Jasmine Tea Sorbet, Mandarin Terrine, Orange Blossom White Balsamic Reduction

Mandarin Jelly Terrine

Ingredients

• 6 peeled Mandarins (finely grated zest) • 100ml Mandarin juice • 100ml Sugar syrup • 2 teaspoons Orange Blossom water • 4 gold-strength Gelatine leaves

Milk and Jasmine Tea Sorbet (Makes 1 cup)

Ingredients

• 4 tea bags Dilmah Green Tea with Jasmine

Petals • 225ml Milk • 75ml pouring Cream • ¼ cup Glucose • 2½ tablespoons Milk powder

Syrup

Ingredients

• 200ml Honey infused white balsamic (Reduce by half, cool)

Method of Preparation

Soak mandarin segments in water and remove all pith. Soak the gelatine in a bowl of cold water for 5 minutes to soften. Gently squeeze gelatine to remove excess liquid. Infuse the zest and juice together in a small saucepan, add syrup and orange blossom water. Warm gently over low heat. Stir in the gelatine until dissolved. Arrange the mandarin segments into a terrine mould of desired shape, strain the jelly mixture and pour over the segments. Set in the refrigerator for at least 2 hours.

For the sorbet, bring the milk, cream, glucose and milk powder to a boil over medium heat. Then brew the tea in this mixture. Cool and for creamier results refrigerate overnight. Churn in ice cream machine following manufacturer instructions. To make the syrup, reduce by half and cool. Smear a little reduction onto each plate. Cut terrine with a hot sharp knife into six 2cm slices and arrange on plates. Quenelle sorbet and serve on top of terrine.

Courgette

Almond, Rose with French Vanilla Parfait, Chocolate Doughnut, Caramelized Fig and Peppermint and English Toffee Tea Sauce

FIRST DISH COMPONENT Almond, Rose with French Vanilla Parfait

Ingredients

• 20ml Dilmah Exceptional Italian Almond Tea • 20ml Dilmah Exceptional Rose with French

Vanilla • 115g Castor Sugar • 40ml Water • 2 Eggs • 2 Egg Yolks • 200ml pouring Cream (whipped until medium peaks form)

Method of Preparation

Heat the castor sugar and water in 130°C. Add the mixture with the eggs into a warmed bowl and whisk until pale in colour. Turn machine down to half speed and slowly pour the sugar mix down the side of the bowl, turn speed back onto high until the mixture turns pale, thick and cool. Add the tea into the mixture and fold in the whipped cream in three lots to maximise aeration. Pour into desired individual moulds and freeze overnight.

SECOND DISH COMPONENT Doughnut Filling

Ingredients

• 55g Chocolate • 35g Cream • 10ml Muscat

Method of Preparation

Warm the cream and Muscat and pour over the chocolate to melt. Mix the ingredients together and leave to set. Scoop six balls with a Persian scoop for doughnuts. THIRD DISH COMPONENT Doughnut Pastry

Ingredients

• 125g Flour • 1 Egg • 10g Sugar • Pinch of Salt • 20ml Water • 10g Yeast • 80g Butter (diced and softened)

Method of Preparation

Make the dough with flour, egg, sugar, salt, water and yeast. Knead in the butter one knob at a time. Knead until smooth. Leave in a bowl until the dough doubles in size and knock back. Roll out with a dough pin until it reaches 3mm thickness and cut into twelve 5cm discs with a pastry cutter. Glaze six discs with egg and place the chocolate balls in the centre. Place the remaining discs on top and press down using a 4cm pastry cutter. Freeze. When ready to serve, deep fry until it reaches a golden colour and sprinkle with sugar.

FOURTH DISH COMPONENT Peppermint and English Toffee Tea Sauce

Ingredients

• 3 tea bags Dilmah Exceptional Peppermint and

English Toffee • 250ml Milk • 3 Egg yolks • 60g Castor Sugar

Method of Preparation

Infuse the tea bags with the milk and remove tea bags. Cream the yolks and sugar together, pour over the hot milk and whisk together. Return to a saucepan and cook on a gentle heat to a coating consistency. Set aside to cool. FIFTH DISH COMPONENT Caramelized Figs

Ingredients

• 6 black figs • Raw sugar

Method of Preparation

Cut the bottom and top portions off the figs. Sprinkle one side which is cut with sugar and caramelize with a blow torch or under a grill.

Assembly

Spoon a circle of the sauce into the centre of each plate. De-mould the parfait and place on the plate with the fig and doughnut. Scatter some toasted tea leaves on the top.

“It is an honour, a privilege and great inspiration to work with Mr. Fernando and Dilmah Tea for this project. The tea recipes the chefs have created pay culinary tribute to the admirable work of the MJF Foundation and Dilmah Conservation. This has been a life changing experience personally and professionally for everyone involved.” - Peter Kuruvita

Flying Fish

“This has been a life changing experience personally and professionally ” - Peter Kuruvita

Surrounded by breathtaking views of Sydney Harbour, Flying Fish has been constructed from an original heritage wharf site and blends a contemporary mix of design highlights to deliver a new and unique Sydney dining experience.

“It’s the sexiest of waterfront spaces, in a restored wharf facing the business end of the harbour. The free flowing two-floor room pays tribute to the building’s heavy-timbered, maritime origins, adding a splash of 21st century wit, while the spectacular lights shine like your own private galaxy.” - The Sydney Morning Herald Good Food Guide 2006

“There’s something about the harbour views caught between wharf timbers and the showy lighting which has made Flying Fish the most accessible and popular fine diner in Sydney. Peter Kuruvita’s food plays no small part, achieving a cuisine that’s special but never precious.” - Australian Gourmet Traveller 2006 Restaurant Guide

Peter Kuruvita

Peter’s inspiration for his culinary masterpieces could be attributed to the collaborative cultural influences of his Austrian mother and Sri Lankan father.

Peter embarked on his career in cooking with a chef apprenticeship in 1979. After his first role as a commis chef at the One Star Michelin restaurant - Rue St Jacques in London, Peter returned to Sydney in early 1984 to take up the chef position at Barrenjoey House. During his tenure the restaurant was awarded a Sydney Morning Herald One Chef Hat rating. Peter is regularly invited as a consultant on a range of new restaurant projects and also appears as guest chef in a range of leading hotels around the world. In April 2003 Peter returned to Sydney to open and run his own restaurant - Flying Fish.

Jodie Marie Wallace

Jodie became the Head Chef of a ‘hatted’ restaurant at the age of 24. Commencing her apprenticeship at the age of 17 at MG Garage in Surry Hills, Jodie has had the privilege of working with some of Sydney’s most respected chefs. Her passion for food and creativity is distinct in the seasonal menus she creates for Flying Fish.

Flying Fish

Seafood Consommé

FIRST DISH COMPONENT

Ingredients

• 500g Crustacean shells • 50ml Brandy • 50ml Pernod • 1 tablespoon Tomato paste • 2 Tomatoes (quartered) • 1 Carrot (chopped) • 1 Onion (chopped) • 1 Celery stick • 1 Fennel bulb (chopped) • 1 Thyme stalk • 1 Tarragon stalk • Olive oil

Method of Preparation

Caramelise all the vegetables in olive oil, add the crustacean shells and continue to colour. Add the brandy and pernod and flame to burn off the alcohol. Add the tomato paste and cook for a further 5 minutes. Add the white wine and reduce until evaporated. Add the herbs and cover with water, simmer for 2 hours. Strain and chill.

SECOND DISH COMPONENT

Ingredients

• 200g Tuna trimmings • 200g White Fish trimmings • 1 Carrot • 1 Celery stick • 1 Tarragon stalk • 5 Eggs (whites only)

Method of Preparation

Method of Preparation

Preheat the oven to 180°C. Split open eight of the tea bags. Roll the cleaned venison in the tea. Wrap in cling film tightly, to form a tubular shape and refrigerate for 2 hours. Warm the venison or veal jus, add the remaining tea bag and simmer for 5 minutes. Remove from the heat and infuse for 20 minutes. Strain the jus and reheat when needed.

Unwrap and season the venison with sea salt and freshly ground pepper. Heat the olive oil in a frying pan over medium-high heat. Sear the venison fillets for 5 minutes, turning until evenly browned. Place in the oven for 8 minutes (until medium rare) or until cooked to your liking. Remove from oven and allow to rest for about 5 minutes, loosely covered with foil.

Meanwhile, trim the asparagus tips to 2cm long. Blanch and refresh. Dice up the remaining stems. Heat 25g of the butter over medium heat. Cook the asparagus stems for about 3-4 minutes before adding the chicken stock. Season and cook for a further 3-5 minutes until tender. Using a stick blender, blend to a smooth puree. Heat the remaining butter in a frying pan over mediumhigh heat and cook the mushrooms and white asparagus trimmings for 4 minutes until golden brown. Season to taste. Serve immediately.

Method of Preparation

Whisk together the yolks and sugar. Bring milk, cream and vanilla to a boil, pour onto whisked yolks then return to the pot and cook until mixture thickens and coats the back of a spoon, remove from heat and cool over ice.

Flying Fish

Mikey’s Mandarin Moment

Ingredients

• 30ml Dilmah Exceptional Arabian Mint Tea with Honey • 45ml Plymouth Gin • 15ml Cointreau • 30ml Lemon juice • ½ Mandarin with skin • 15ml Honey water • Dash of Egg white

Method of Preparation

Shake all the ingredients together and double strain into a Coupette glass rimmed with sugar and zest of orange.

“The enthusiasm and curiosity of the children alone was enough to inspire me! But there was also so much depth in the culture and in the food of this beautiful Island. Dilmah showed me that tea is, without doubt, one of nature’s most versatile herbs.” - Johnny Triscari

Chloe’s

“I just said ‘cricket’ and we were surrounded by a sea of kids.”

- Johnny Triscari

Chloe’s Restaurant was opened in 1985 after extensive renovations to the gracious Victorian villa that included additional cellar space to house one of Australia’s largest and most comprehensive restaurant wine cellars.

The renovation resisted the temptation to stray from the period and whilst Chloe’s manages a large degree of modernity, especially with its food, the restaurant is embellished with many fine antiques including

paintings and silverware. Chloe’s Restaurant might be housed in a wonderful piece of Adelaide history but the restaurant and its food is a tasteful blend of the old and new. Owner of Chloe’s Restaurant Nick Papazahariakis is a wine sommelier and offers diners a spectrum of choice in wine that is impossible to resist.

Johnny Triscari

Son of Sicilian parents, Chef Johnny Triscari was born in Perth and steeped in his family’s rural heritage. Triscari’s cooking has brought new life to the food at Chloe’s. Classically trained under the legendary pioneer of Italian fine dining in Perth, Chef Umberto Cipro, Triscari did his apprenticeship at the very famous Julio’s. Triscari brings those refined cooking techniques and his own Italian heritage to the Chloe’s kitchen.

Chloe’s

Rabbit and Ceylon Green Tea Soup with Confit Rabbit in Jiaozi Pastry, Chervil and Dill

Ingredients

• 1 tea bag Dilmah Pure Ceylon Green Tea • 100g Rabbit meat • 10g each of - onions, carrot, celery, celiac, parsnip (diced) • 2g Garlic (finely diced) • 500ml Chicken stock • 1 Bay leaf • 2 sprigs Chervil • 2 sprigs Dill • 2 sprigs Italian parsley • 1 tomato (finely diced) • 50ml Olive oil • 1 Lemon (juiced) • 6 Jiaozi pastry (rice pastry)

Method of Preparation

Fry the rabbit in olive oil until lightly browned. Add the vegetables and garlic and cook for a further 5 minutes. Add chicken stock and bay leaf and cook for 1 hour. Remove the meat and shred reserving ½ for the pastry. To place the rabbit in the jiaozi pastry simply ball up some rabbit meat with a little bit of the herbs and place on the pastry. Rub with water and cover with another piece of pastry to seal the parcel. To finish simply heat the soup with the green tea, rabbit meat and vegetables. Place the pastry into the soup and cook for 5 minutes. Remove the green tea, season with salt and pepper, add the remainder of fresh herbs and tomato and serve.

Chloe’s

Kangaroo Island Marron with Pan-Fried Potato Terrine, Duck-Skin Salad and Lively Lime & Orange Tea Sauce

Ingredients

• 1 tea bag Dilmah Exceptional Lively Lime &

Orange Fusion • 1 live Marron or Crayfish • 1 Egg (white only) • 2 Potatoes • 1g Paprika • 1 Garlic (peeled & chopped) • 50ml Olive oil • 2 sprigs each of Chervil, Dill, Italian parsley,

Snow Pea shoots • 1 Chilli (sliced thinly) • 1 Duck skin (roasted crispy) • ½ Lime • 1 Shallot (sliced) • 20ml Brandy • 100ml Duck stock • 5g Butter

Method of Preparation

Peel the potato and cut into 3cm chunks. Season with salt and pepper. Roast with olive oil, garlic and paprika in 175°C for 30 minutes, then press into a square tin lined with grease proof paper to ensure there are no air pockets. Refrigerate overnight. Holding the marron firmly cut in half from the centre to the end of the head.

Turn the marron around and proceed to cut the tail in half. Remove the meat from half the marron and chop. Place in a bowl and season. Add one egg white, a small quantity of the herbs and mix well. Remove the head shell and claw and set aside with the other half.

Prepare the salad garnish by mixing all the herbs, chilli, chopped roasted duck skin, a few drops of olive oil, lime juice and a pinch of salt and pepper. In a medium to hot pan fry a cube of potato until golden brown, season and keep warm. Wipe out the pan and add more oil then season the half marron and pan fry for 30 seconds on each side with the head shell and claw. Remove the head shell only and fill with the chopped marron mix. Push against the potato standing up. Place in a hot oven for 5 minutes.

Add the shallots and butter to the pan and cook for two minutes then add the brandy and cook for 10 seconds. Add the duck stock and the tea and cook until the sauce has reduced by a small quantity. Remove the tea bag and set aside. To serve, place the potato head in the middle of the plate and remove half of the marron meat and place around the potato. Place the salad on top and then strain the sauce on and around the plate.

Chloe’s

Honey Babas with Warm Infused Italian Almond Tea Syrup and a Blood Orange Compote

Ingredients

• 2 tea bags Dilmah Exceptional Italian Almond

Tea • 7g Dry yeast • 20g Sugar • 40ml Milk • 180g Flour • 100g Butter • 2g Salt • 2 Eggs (whole) • 100g White sugar • 100g Water • 1 Orange (segmented) • 1 Ruby grapefruit (segmented) • 2 Mint leaves

Method of Preparation

Warm the milk. Add the eggs, sugar and yeast. Mix well and set aside. Sift the flour and salt into the mixer and add the milk mixture. Work on slow with the paddle for 5 minutes. Melt the butter until soft and add to the dough. Mix well. Leave overnight in the fridge. Weigh out 5g at a time and roll into balls. Place on a greased tray and leave for about 20 minutes in a warm place. Bake in 165°C for 10 minutes. Meanwhile prepare the Italian Almond tea sugar syrup and while warm pour over the baked babas when they cool. Serve hot with fruit compote and cream if you wish.

Chloe’s

Chloe’s Southern Highland

Ingredients

• 30ml Dilmah English Breakfast Tea • 15ml Southern Comfort Whiskey • 15ml Grand Marnier • 10ml Lemon juice • 5ml Sugar syrup • 5 Ice cubes

Method of Preparation

Place all ingredients into a tumbler and shake for 10 seconds. Serve into a cocktail glass rimmed with crushed raw sugar and tea leaves.

“I have never been made to feel more at home, and yet the atmosphere was exotic. The adventure opened my eyes to the beauty of this culture, and to the glorious possibilities of tea.” - Paul Brown

Mantra Erskine Beach Resort

“I am proud to be included as part of the Dilmah family”

- Paul Brown

Mantra Erskine Beach Resort places great emphasis on their guests’ dining experiences offering variety, quality, atmosphere and friendly and attentive service.

Overlooking the rolling lawns of Heritage listed Erskine House and featuring fabulous local produce and seafood with subtle Mediterranean influences, the menu at 144° Brasserie & Bar caters to most palates. Highlights include such favourites as Paella of local seafood, a new take on the classic Fritto Misto and Grazing Plates embellishing the best of the region. Open seven days and offering a full buffet breakfast, a light al fresco lunch and snack menu and a wholesome and affordable dinner menu, 144° Brasserie & Bar is the perfect location for a relaxed meal or just a coffee or a drink.

Paul Brown

Paul Brown grew up in Tasmania and started his cooking career with a small hotel group. He moved to Sydney to finish his apprenticeship under Chef Andre Blake working for Melbourne’s famous Restaurateurs, the Staleys. Paul went on to start his own restaurant on the northern beaches of Sydney called Café for obscure Avalon painters. He ran this restaurant for seven years during which time modern Australian cuisine was the trend.

Paul was the Executive Chef of the Award winning Thredbo restaurant in New South Wales before becoming the Executive Chef of the Mantra Hotels.

Mantra Erskine Beach Resort

Spinach and Ricotta Rotolo with Seared Scallops, Sage and Valley of Kings Beurre Blanc

Ingredients

• Dilmah Exceptional Valley of Kings Ceylon

Pekoe Tea (3 tea bags infused overnight in 1 cup of white wine) • Fresh Tasmanian scallops • 150g Ricotta • 250g Baby spinach • Onion, garlic, lemon zest, fresh herbs • Butter • Basic pasta dough (1 egg: 100g flour) • Sage • 150g hard salted butter (chopped)

Method of Preparation

To make the rotolo, roll out the pasta dough until smooth and 1-2mm thick or until you can see your hand through the dough. Cut into lengths of approximately 15cm long and cook in boiling water with oil and salt for 2 minutes. Refresh with cold water, drain and place on a sheet of cling wrap and cover. It should resemble a cooked thin version of a lasagna sheet.

To make the rotolo filling, sauté finely chopped onion, garlic, fresh herbs, lemon zest with a generous amount of butter. Cook until onions are soft and avoid too much colour. Cool mixture. Blanch baby spinach, refresh and squeeze out all liquid. Chop spinach and add to onion mixture, also add the ricotta at the same time.

Spread mixture evenly over two thirds of the pasta sheet and roll up to approximately 5cm in diameter. Roll and cover with cling wrap. To prepare the beurre blanc, remove the tea from white wine and add a small squeeze of lemon and reduce the mixture by three quarter in a small stainless pan. Whisk in chopped butter to form a velvety, orange in colour batter.

To plate

Cut rotolo into 7cm length and place upright and steam until hot, then place in the center of a plate. Sear cleaned scallops and small sage leaves in a very hot pan for a minute. Place scallops and sage on top of the rotolo and spoon over beurre blanc and serve.

Mantra Erskine Beach Resort

Tea Smoked Baby Abalone with Squid Ink Vermicelli, Tomato Confit and Sautéed Garlic and Shallots

Ingredients

• Mixture of Dilmah Green Tea with Jasmine

Petals, Dilmah Pure Green Tea and Dilmah

Premium Ceylon Tea (2 tea bags each) • 100-150g J-tiger baby Abalone • Cumin, fennel and coriander seeds • 2 Tomatoes • 30-50g Squid ink • Spring onion • Organic pink garlic • Vermicelli (1 egg : 100g flour) • Olive oil • Salt

Method of Preparation

Remove Abalone from shell and trim off waste. Pat dry and lightly loosen Abalone with the back of your knife to soften the muscle. Skin, quarter and remove seeds from two ripe tomatoes, these should be smoked with the Abalone and removed. Season to form a rough puree. Split the tea bags and mix with the assorted seeds to form a smoking mix. To make the vermicelli use a basic pasta recipe of 1 egg per 100g of plain flour using slightly more flour to compensate for approximately 30g-50g of squid ink plus a few drops of olive oil. Mix to form a stiff dough and rest for an hour. Work the dough through a pasta machine until smooth and approximately 2mm thick, cut through vermicelli setting and hang on floured wooden spoon until ready for cooking. Bring water to boil with salt and oil and cook pasta for 2 minutes, drain and refresh with cold water. Strain and dry well. Add a pinch of oil and form into small portions and cover. To smoke the abalone and tomato place foil onto a flat grill. Add the smoking mix and place the abalone and tomato on a wire rack over the flat grill and fully cover with a metal bowl or gastronome. You only need to slightly infuse the tea smoke into the abalone which takes only a few minutes, or until smoking mix is golden but not black.

To plate

Place a small amount of warm smoked tomato on plate. Steam a portion of vermicelli and place on top of tomato. Slice Abalone and quickly sear in hot pan with butter, fine sliced shallots and garlic, place on top of vermicelli and pour over slightly browned butter mix and serve.

Mantra Erskine Beach Resort

Tea Crusted Atlantic Salmon with Beetroot, Wasabi and a Soya Caramel

Ingredients

• 2 tea bags Dilmah Watte Single Estate -

Doombagastalawa Estate Broken Orange Pekoe

Special (infused overnight in a small amount of olive oil) • One slice of fresh Atlantic Salmon from the thicker part of the fillet • 1 sheet of Nori • Fresh baby Beetroot • Wasabi powder • Castor sugar • Light Soya sauce

Method of Preparation

To make the Soya caramel, heat the castor sugar until it is lightly caramelized, then add the Soya sauce to resemble a honey style consistency. For the wasabi sauce make a standard beurre blanc using white wine reduction and finish it with chopped hard butter. Then add the wasabi which has been reconstituted with water to form a velvet style slightly green sauce. Peel and finely slice the baby beetroot and roast in an oven with olive oil. Season and cook until soft.

Pin bone salmon and coat in tea and oil mix, and then roll in nori sheets just before you cook In a hot pan sear the salmon fillet, avoid burning the nori sheet or overcooking the salmon, normally 1-2 minutes if fish is at room temperature. Remove from pan and place onto a chopping board and slice into 1cm slices and place onto a serving plate. Add 1 slice of beetroot to each piece of salmon and serve. The two dipping sauces can be served directly on top of the salmon or in a separate dish.

Mantra Erskine Beach Resort

Crème Brûlée with Masala Chai and Citrus Biscotti

FIRST DISH COMPONENT Créme Brûlée

Ingredients

• 5 tea bags Dilmah Masala Chai Gentle Ceylon

Spice • 600ml pure Cream • 6 Egg yolks • 150g Castor Sugar (plus extra to serve) • 1 Lemon zest • 1 Vanilla bean (halved, seeds scraped) • 1 gold strength Gelatine leaf

Method of Preparation

In a saucepan, bring the cream, tea, lemon and vanilla bean to just below boiling over medium heat. Remove from heat & let sit for 5 minutes until all ingredients have infused, then strain. Meanwhile, in a separate bowl, whisk the egg yolks & sugar for 3 minutes until thick and pale then whisk into hot cream mixture. Pour back into a clean saucepan & cook over low heat or double boiler for 10 minutes until mixture is cooked, resembling custard. Remove from heat. Soak the gelatine in a bowl of cold water for 5 minutes to soften. Gently squeeze gelatine to remove excess liquid. Stir through custard until dissolved. Strain mixture into eight 180ml ramekins. Allow to cool before placing in the fridge for at least 1 hour until set.

SECOND DISH COMPONENT Biscotti

Ingredients

• 1 cup of self-raising Flour • 1 cup pure Icing Sugar • ½ cup Almond Meal • Zest of Lemon, Orange and Lime • 1 teaspoon pure Vanilla • 3 whole Eggs

Method of Preparation

For the biscotti, mix all dry ingredients together then add the rest to form a wet biscuit style dough. Spread mixture on a baking sheet 5cm wide for the full length of tray. Bake in a medium oven until cooked, for approximately 15 minutes. Remove and cool. Slice thinly and place on a wire rack and put it back into a very low oven until biscotti is completely dry. Remove from oven, dust with icing sugar, cool and place in an airtight container.

Fresh fruit compote to serve

Small quantity of diced strawberry, pineapple and kiwi fruit

To plate

To serve, lightly coat the top of each Brûlée with sugar and caramelize the top with a blow torch, hot spoon, or Brûlée iron. Serve with biscotti and fresh fruit compote.

Mantra Erskine Beach Resort

Vodka and Chili Caipiroska with Green Tea and Manuka Honey Ice

Ingredients

• 60ml Absolut Vodka • 6 Mint leaves • 1 long Red Chilli (remove seeds) • 1 lime (segmented) • 15ml Sugar syrup • 6 tea bags Dilmah Pure Green Tea • 50-100g New Zealand Manuka Honey

Method of Preparation

To make the ice cubes infuse 6 tea bags of green tea in 500ml pure spring water overnight. Remove the bags, add the honey and heat slightly to enable the honey to dissolve in the liquid, and then freeze in an ice tray. Muddle lime, mint, chilli and sugar syrup in the bottom of the glass. Top up the glass with ice cubes and add vodka. Stir slightly and serve.

“After bustling Colombo, and the memorable journey up to the ancient royal capital, I was stunned by the sheer beauty, freshness and tranquility of the tea plantations. It was then I understood why the Dilmah family had invited me here; to see tea as they do - one of the most versatile herbs that the goodness of nature provides.” - Damian Heads

Pony Lounge & Dining

“The Dilmah tea gardens were a carpet of emerald

green” - Damian Heads The concept of pony entails a unique, cutting edge exterior lounge and grill restaurant designed to take advantage of its stellar location in a former bond warehouse in a secluded cobblestone laneway, arguably Sydney’s first laneway restaurant and bar. The interior features a dramatic open kitchen with pony hide clad kitchen counter, heritage brick walls, commissioned woven art hangings on a mesh-clad side wall, black japanned recycled plank flooring and custom goat skin pendant lights hung from the original timber ceiling. The kitchen provides a fascinating theatrical attraction to passers by with the flames of the wood-fired Argentinean inspired grill in one set of windows. An exterior timber deck features a 11 metre communal dining table and outdoor bar and lounge.

Damian Heads

Damian started his career in the kitchens at the Brisbane Hilton. Upon completing his apprenticeship Damian began his travels to Europe. Amid travelling Damian worked at Bank, one of London’s hippest restaurants and Marriott County Hall. Whilst there, Damian competed in the prestigious cooking competition, the Academie Culinaire de France, and was one of just two finalists from South East England. In 2000 Damian moved back to Sydney and worked at Bennelong Restaurant in the Sydney Opera House and then Milsons. In 2002 he was awarded the Josephine Pignolet Award for Best Young Chef. In 2005 Damian joined Pony and is now their head chef. He is also a regular chef on Channel 10s “Ready, Steady, Cook”.

Pony Lounge & Dining

Salad of Toffee Tea-Smoked Trout, Coconut, Orange and Mint

The peppermint and toffee tea is a great choice to match with trout. Sweet and rich flavours are often paired with this fish.

Ingredients for the Smoking Mixture

• 30g Dilmah Exceptional Peppermint and

English Toffee Tea • 100g Jasmine rice • 100g Brown sugar • 500g Ocean trout fillet

Ingredients for Salad

• 2 Oranges (segmented) • ¼ cup Mint leaves • ¼ cup Coriander sprigs • 1 tablespoon Eschallots (fried) • 2 Green Shallots (thinly sliced) • 1 tablespoon Cashews (roasted) • 1 long Red Chilli (julienne) • 2 tablespoons Shredded Coconut (roasted)

Ingredients for Dressing

• 1 teaspoon Fish Sauce • 1 Lime (juiced) • 3 tablespoons Coconut Cream • 1 tablespoon Sweet Chilli Sauce

Method of Preparation

Place the smoking mixture on a sheet of foil and scrunch the edges to stop it falling out. Place the foil parcel in a wok and position a small rack over it. Place wok over high heat. When mixture starts to smoke, put trout fillet on the rack and cover wok with a lid or more foil. Allow the fish to smoke for 10 minutes, then remove fish and refrigerate. To make the salad, flake the cooled trout into a medium-sized bowl and add all the salad ingredients. To make the dressing, mix the dressing ingredients together in a small bowl then toss gently through the salad. Serve on a platter or divide.

Pony Lounge & Dining

Lamb Rump Baked in a Ceylon Tea and Salt Crust

The flavour of tea tannins and salt in the crust permeate and complement the natural sweetness of the lamb through the cooking process. Lamb rump is quite rich, and is best served with a squeeze of lemon and a light tomato and leaf salad or vegetable side. Ingredients For Ceylon Tea & Salt Crust • 30g Dilmah Premium Ceylon Tea • 600g Pizza Flour • 600g fine Salt • 400ml Water

Ingredients for Lamb

• 4 Lamb Rumps (250-300g) • Salt and pepper • Vegetable oil

Method of Preparation

For the crust, place dry ingredients in a bowl and gradually add water. Work to a dough and knead until smooth. Wrap the dough and leave at room temperature overnight. To sear the lamb, heat a heavy frying pan over a flame, season the lamb with salt and pepper. Add a splash of oil to the hot pan and then the seasoned lamb. Sear the meat on all sides (be sure to acquire good colour) and remove to a plate to cool. Divide the dough into four pieces and roll each into a disc, approximately 25cm diameter and 1cm thick. Dry the lamb on paper towel, place one rump in the centre of each pastry. Wrap the pastry up over the lamb and pinch together to create a seal.

Place the lamb parcels seal down on a baking tray. Bake in a fan forced oven at 220°C for 18 minutes. Remove parcels from the oven and rest for 10 minutes before opening up and serving. Use sharp kitchen scissors to cut into the pastry. The crust is not edible, however it presents well. Slice the lamb and serve.

Pony Lounge & Dining

Marmalade Bread and Butter Pudding with Earl Grey Infused Prunes

Bread and butter pudding is a classic, for this recipe brioche is used for a lighter finish. This dessert idea has been played with to emulate breakfast. Toast, marmalade, eggs, stewed fruit and tea. Of course, if you have a sweet tooth and feel somewhat indulgent – have it for breakfast! FIRST DISH COMPONENT Bread and Butter Pudding

Ingredients

• 1 tin loaf of Brioche (350g, sliced) • Unsalted Butter (for spreading) • Marmalade • 3 Eggs • 2 cups Cream • 3 tablespoons Sugar • Additional Castor Sugar

Method of Preparation

Preheat oven to 180°C. Grill or toast the brioche slices, butter one side of each slice and spread on marmalade. Arrange brioche, lightly packed in a casserole dish (preferably one you can present). Whisk together the eggs, cream, and 3 tablespoons of sugar. Pour this mixture over and around the bread slices. Sprinkle on some additional castor sugar and transfer the dish to the oven. Bake for 25 minutes or until set.

SECOND DISH COMPONENT Earl Grey Prune Syrup

Ingredients

• 4 tea bags Dilmah Earl Grey Tea • 200g pitted Prunes • 150g Castor Sugar • 150ml Water • Extra cream for serving

Method of Preparation

For the prune syrup, place the water and sugar in a small saucepan and bring to the boil. Add the prunes and tea bags, bring the mix back to a bubble and turn off the heat. Remove the tea bags.

To plate

Serve the hot bread and butter pudding with prunes to the side and some extra cream for pouring.

Pony Lounge & Dining

Moroccan Mint Mix-up

The idea was to whip up an apple mojito incorporating the Moroccan mint tea. Problem – rum and lime kill the tea flavour. Solution – vanilla vodka and sour apple liqueur. Result – it is not a mojito, just a bit of a mix-up!

Ingredients to Muddle

• ¼ Granny Smith Apple (segmented) • 1 Lemon (juiced) • 2 teaspoons Cane Sugar

Ingredients to Shake

• 60ml Dilmah Green Tea Moroccan Mint (cooled) • 8 Mint leaves • 30ml Apple juice • 45ml Vanilla Vodka • 15ml Sour Apple Liqueur

Garnish

• Apple slices • Mint leaves

Method of Preparation

With a muddling stick in a strong glass, pound the apple, sugar and lemon to release all of the flavours. Add the shake ingredients and some ice and using a Cocktail Shaker, give it a vigorous shake. Place extra ice in a Tall Glass and strain the cocktail over the ice. Garnish with some apple slices and extra mint.

“They introduced us to the beauty of the people and to the majestic scenery of Sri Lanka. Every day was a fascinating new experience. My respect for Dilmah’s ethical approach is immense. And I have a new respect for the wonderful herb we call tea. Here is my recipe.” - David Pugh

Restaurant Two

“The Dilmah family made us feel very special.”

- David Pugh

Restaurant Two is the result of a successful partnership between David Pugh and Michael Conrad. With huge picture windows overlooking a botanical garden and the Brisbane River, Restaurant Two provides the perfect setting for an intimate dinner or distinctive event. Restaurant Two combines classical knowledge and techniques with a modern approach to create the style of enhanced simplicity that it is renowned for.

Among its accolades are a 2 star rating from Australian Gourmet Traveller and awards for Excellence from Brisbane and Queensland for Best Fine Dining, Best Modern Australian and Restaurant of the Year.

David Pugh

Chef David Pugh’s continual search for the best available fresh produce provides his inspiration and the basis of the menu at Restaurant Two. David is acclaimed for working rare and premium produce from carefully sourced suppliers. His use of classic technique combined with these fine ingredients and thoroughly modern flair are what place Restaurant Two at the forefront of contemporary Australian cuisine.

David is known for his down to earth attitude and approach to food. His love of cooking emerged at age eight when he would treat his parents to Sunday breakfast. Since then, David has worked with some of the world’s finest chefs, including a two year stint at London’s Connaught Hotel, drawing inspiration and skill from each and every encounter. Ten years ago David joined Michael at Two Small Rooms prior to putting in place their ‘ideal’ Restaurant Two.

Restaurant Two

Rabbit Broth with Italian Almond Tea and Winter Vegetables

Ingredients

• 2 tea bags Dilmah Exceptional Italian Almond

Tea • 1kg Rabbit (cut into pieces) • 1 cup White Beans (soaked) • 3 dessert spoons Carrot (diced small) • 3 dessert spoons Leeks (diced small) • 2 dessert spoons Parsnip (diced small) • 3 dessert spoons Celeriac (diced small) • 3 dessert spoons Barley (soaked) • 1 cup Shredded Cabbage • 2.2l Chicken Stock • 2 dessert spoons Chives (snipped) • 2 dessert spoons Parsley (chopped) • 2 Sprigs Thyme

Method of Preparation

Place rabbit pieces into a large pot, cover with chicken stock and bring to the boil. Simmer for 3 hours. In a small pot, bring soaked white beans to boiling point and simmer until cooked. Drain and reserve. Repeat process with barley, drain and reserve. Remove rabbit from stock and strain stock through a fine sieve. Let the meat cool and de-bone. Cut rabbit meat into small pieces. Bring stock to simmer and add vegetables, white beans, barley and thyme. Cook for 3 minutes. Add the Italian Almond Tea and infuse for 3 minutes. Remove tea bags and thyme. Add rabbit meat, chives and parsley. Divide evenly into 6 bowls and serve with crusty bread.

Restaurant Two

Confit of Petuna Ocean Trout and Moreton Bay Bug with Ceylon Green Tea Dressing

Ingredients

• 10 tea bags Dilmah Pure Ceylon Green Tea • 500ml Olive oil • 500ml Grape Seed oil • 6 Petuna Ocean trout (50g each) • 6 Moreton Bay bug (50g each, shelled) • 1 Lemon (zest) • 2 sprigs of Thyme • 12 pitted Black Olives (diced) • 6 pitted Green Olives (diced) • 3 Tomatoes blanched (diced) • 3 Basil leaves (thinly sliced) • 6 Parsley leaves (thinly sliced) • 6 teaspoons Goat’s curd • 1 Baby fennel head (thinly sliced) • 6 teaspoons Ocean Trout Roe • 1 cup Frisée (picked) • 75ml Spring Water • 1 tablespoon Lemon juice

Method of Preparation

Place the olive oil, grape seed oil, lemon zest, thyme and 8 Ceylon Green Tea bags in a saucepan, over the lowest heat possible. Using a candy thermometer bring the infused oil to 50°C. Strain oil and place ocean trout in oil for 8 minutes. Meanwhile, bring the spring water to the boil in a small saucepan. Infuse 2 Ceylon green tea bags for 3 minutes and then strain.

Heat 2 tablespoons of the infused oil in a frying pan over medium-high heat. Cook the bugs for 1-2 minutes each side until almost cooked through. Set aside.

Mix olives, tomatoes, basil and parsley and spoon onto 6 plates. Arrange ocean trout and bug meat onto plates and garnish with goat’s curd, ocean trout roe, shaved fennel and frisée. In a small bowl, mix spring water infusion, lemon juice and 100ml olive oil and grape seed oil mixture. Drizzle over ocean trout, bug meat, fennel and frisée.

Restaurant Two

Duck Liver Parfait, Rose with French Vanilla Jelly and Toasted Sour Dough

FIRST DISH COMPONENT

Ingredients

• 4 tea bags Dilmah Exceptional Rose with

French Vanilla Tea • 3 Granny Smith Apples (cut into 1cm cubes) • 1 dessert spoon Castor Sugar • 50ml Orange Juice • 50ml Water • ½ tablespoon Coleman’s Mustard • 1 teaspoon Black Mustard Seeds • 1 teaspoon Salt • ½ teaspoon Ground Black Pepper • 250ml Sauterne (warm) • 2 Leaves Gelatine

Method of Preparation

In a heavy based pan, combine diced apple, 1 dessert spoon castor sugar, orange juice and 50ml water. Cook over medium heat for 5 minutes. Add Coleman’s mustard, mustard seeds, 1 teaspoon salt, ½ teaspoon ground black pepper. Cook for a further 5 minutes on low heat. Remove from pan and set aside. Infuse the tea with warm sauterne for 3-5 minutes. Remove tea bags. Soak 2 leaves of gelatine in cold water and add to the tea infusion. Let cool and pour into a shallow tray and place in refrigerator overnight to set. When set, remove from tray and cut into cubes.

SECOND DISH COMPONENT

Ingredients

• 200ml Duck Livers (trimmed) • 2 sprigs Thyme • 1 Bay Leaf • 2 Cloves Garlic (crushed) • 75ml Madeira • 75ml Cognac • 1¼ Leaves Gelatine • 175g Unsalted Butter • 8g Salt • ½ teaspoon Ground White Pepper • ¼ teaspoon Freshly Grated Nutmeg • 100ml Double Cream • 15ml Walnut Oil • 5ml Chardonnay Vinegar • 1 cup Picked Watercress • 6 Slices Sourdough (toasted)

Method of Preparation

In a large bowl, combine thyme, bay leaf, garlic, Madeira, cognac and duck livers. Cover and refrigerate overnight. Remove bay leaf, garlic and thyme and drain livers. Place marinade in a stainless steel pot and reduce to 40ml. Soak 1 ¼ leaves of gelatine in cold water. Remove and dissolve in marinade and strain. In a non stick pan, sauté duck livers on a high heat until seared on both sides. Remove from pan and drain. Let livers cool and then puree in a blender while slowly adding marinade and soft butter. Season with salt, pepper and nutmeg and slowly add the double cream. Line a terrine mould with baking paper and spoon in the parfait mixture. Smooth the top and cover with paper and then cling film. Refrigerate for a minimum 8 hours. Lift paper before removing from mould. Slice 6 slices with a hot knife and lay onto plates. In small bowl, mix walnut oil and chardonnay vinegar. Toss watercress and garnish plate. Spoon on apple marmalade, French Vanilla jelly and toasted sour dough.

Restaurant Two

Seared Venison with Celeriac Puree and Valley of Kings Ceylon Pekoe Sauce

Ingredients

• 4g Dilmah Exceptional Valley of Kings Ceylon

Pekoe • 600g Celeriac (peeled and chopped) • 500ml Milk • 1l Water • 80g Butter • 80ml Cream • 500ml Veal Juice • 100g Venison Trimmings (roasted) • 2 cloves of Garlic • 2 Shallots (sliced) • 2 Juniper Berries • 1 piece of Orange zest • 1 sprig of Thyme • 20ml Extra Virgin Olive oil • 6 Venison Loin Steaks (120g each) • Salt and Pepper • 90g Broad beans (blanched and skinned) • 3 poached Pears (cut in half)

Method of Preparation

Bring milk, water and salt to the boil in a heavy based pot. Add celeriac and cook for 20 minutes until soft. Drain and blend in a food processor. Set aside.

In a heavy based pot, place shallots, garlic and cloves and cook for 2 minutes. Add veal juice, venison trimmings, juniper berries, orange zest, thyme and bring to a simmer. Cook for a further 1 hour, strain and set aside. In a heavy based pan on high heat, seal and season the venison loins in 10ml of olive oil until well coloured, approximately 4-5 minutes. Remove from pan and rest in a warm place. In a small pot, add 100ml water, 20g butter and bring to simmer. Add broad beans and then remove after 1 minute.

In a heavy based pan, sauté the pears in 10ml of olive oil until well coloured, remove and set aside. Reheat celeriac puree adding 60g butter and 80ml cream. Season to taste. Reheat venison jus and infuse with 4g of Valley of Kings Ceylon Pekoe for 3 minutes. Strain and keep hot.

To plate

Divide celeriac evenly between 6 plates, slice pear in three and place around celeriac. Carve venison and lay over celeriac. Scatter broad beans around the plate and dress with infusion.

Restaurant Two

Vanilla Bean Panacotta with Berry Sensation Jelly, Fresh Berries and Strawberry Sorbet

Ingredients

• 4 tea bags Dilmah Exceptional Berry Sensation • 500ml Cream • 500ml Milk • 150g Castor Sugar • 2 Vanilla Beans (split) • ½ Cinnamon Quill • 2½ Gelatine Leaves • 9 Strawberries (cut in half) • 12 Raspberries • 18 Blueberries • 12 Mint Leaves • 240ml Spring Water (Hot) • 1¼ Gelatine Leaves • 1 dessert spoon Castor Sugar • 150ml Stock Syrup • 250g Strawberry Puree • 250g Raspberry Puree • Juice of 1 Lemon • 250g Castor Sugar • 125g Egg White • 125g Plain Flour • 125g Melted Butter

Method of Preparation

In a heavy based pan, heat milk, castor sugar, vanilla beans and the cinnamon quill. Infuse for 10 minutes and strain. Soak 2½ gelatine leaves in cold water for 5 minutes. Remove and add to hot milk. Stir to dissolve gelatine and then stir in the cream. Divide evenly between 6 glasses and place in refrigerator to set. Infuse the tea in 240ml of spring water for 3-5 minutes and add 1 dessert spoon castor sugar. Soak 1¼ gelatine leaves in cold water, remove and add to berry tea infusion. Let cool and pour over set Panacotta in glasses. Leave to set in refrigerator overnight. Blend strawberry puree, raspberry puree, lemon juice and stock syrup. Strain and churn in an ice cream machine. Remove and place in freezer. Combine 125g castor sugar with 125g egg white and beat until soft peaks form. Combine butter and 125g castor sugar in a separate bowl and gently add egg whites to the butter mixture. Fold in flour and let rest for 30 minutes. Spread in a thin layer on a greased and floured oven tray and bake in a moderate oven until slightly coloured (5 minutes). Cut into desired shape whilst hot and remove from tray and cool on racks. Store in an airtight container for up to three days. Place glasses on to plates and decorate with 3 strawberry halves, 2 raspberries, and 3 blueberries. Place scoop of sorbet next to the berries, garnish with mint and Tuille.

Restaurant Two

Seared Tuna and Prawns with Mougrabieh, Carrot Puree and Arabian Mint Tea with Honey Dressing

Ingredients

• 5 tea bags Dilmah Exceptional Arabian Mint

Tea with Honey • 300g Fresh tuna (cut into cubes) • 12 Green Prawn Cutlets (de-veined) • 150ml Extra virgin olive oil • 500g Carrots (peeled and cut into 2cm length) • 150ml Milk (warm) • 1 teaspoon Cumin Powder • 1 tablespoon Olive Oil • ½ Red Onion (finely chopped) • 1 tablespoon Ras el Hanout • 300g Mougrabieh • 2 tablespoons Currants • 2 tablespoons toasted Pistachios • 1 tablespoon Flat Leaf Parsley (sliced) • ½ Lemon (juiced) • 3 Labna Balls cut in half • 1 dessert spoon Sumac • 100ml Chardonnay Vinegar • Sea Salt and Freshly Ground Black Pepper • ¼ Cup Coriander Leaves for garnish

Method of Preparation

In a heavy based non-stick pan, sauté carrot to colour on a high heat in 10ml of extra virgin olive oil. Remove from heat and steam until tender. Puree in a food processor with milk, cumin and 1 dessert spoon of olive oil. Season to taste with salt and pepper. Set aside and keep warm. Bring 2l of water to the boil and cook mougrabieh for 20 minutes. Drain and reserve.

In a heavy based pan, add 40ml extra virgin olive oil, diced onion and Ras el Hanout stirring for approximately 20 minutes. Add currants, pistachios, mougrabieh, sliced parsley and lemon juice. Set aside and keep warm. Roll Labna balls in Sumac, cut in half and set aside. Season Tuna with salt and pepper. In a heavy based pan on high heat, sear tuna for 20 seconds on each side. Repeat process with prawns and sear for 1 minute on each side. Rest tuna and prawns in a warm place. Heat 100ml Chardonnay vinegar, add the Arabian Mint Tea with Honey and infuse for 3-5 minutes. Remove the tea bags and whisk in 100ml extra virgin olive oil. Spoon mougrabieh evenly onto 6 plates. Spoon carrot puree beside the mougrabieh and rest tuna and prawns in between. Drizzle with Arabian mint tea with honey dressing. Finish with sumac coated labna and coriander leaves.

“They were such beautiful people, from the youngest to the oldest. Everyday was a fascinating new experience. Everyday I saw a new example of just how much Dilmah is doing for the communities, and for the environment. And I have a new respect for Dilmah tea.” - Rhiannon Kae Voros

Rockpool

“My respect for Dilmah’s achievements is immense”

- Rhiannon Kae Voros

Rockpool Bar & Grill is the creation of Chef Neil Perry who believes that “the cornerstone to good cooking is to source the finest produce.” Rockpool maintains the traditional but time honoured method of preparing their meats which ensures that the final meal contains the full flavour and texture of the produce. Rockpool has also put together the comprehensive ‘ocean to plate’ program that enables them to deliver the best quality fish in the world. Using mostly organic produce or produce from farms that are managed in a clean, green way Rockpool embodies the philosophy of its creator. “Sometimes, it seems the mark of a great kitchen is the knack of being able to put the right combination of flavours and textures into one dish. When the produce employed in that combo is first-rate, the idea escalates to become something special.”

- The Age Melbourne Magazine 2007

Rhiannon Kae Voros

Rhiannon grew up in the Victorian country, in an area where farming and fishing are plentiful, encouraging her to use fresh produce in her meals. Her interest in food and cooking can be traced back to her grandparents who are exceptional cooks of Hungarian descent. Starting with a four year apprenticeship with Ian Hewitson at Tolarno Bar and Bistro, St Kilda, Rhiannon is now the pastry chef at Rockpool.

Combine the créme fraîche with the lemon juice and season to taste. To assemble allow 2 slices of tuna per person and place on a plate. Cut the jelly in 1.5cm squares and lay on top of the fish. Place a small dollop of the créme fraîche on top of the jelly and a generous spoon of caviar. Season lightly with sea salt and cracked white pepper. Drizzle with olive oil, garnish with the baby shiso leaves and serve.

Rockpool

Confit of Suckling Pig with Masala Chai Spiced Pears and Chestnut Puree

FIRST DISH COMPONENT Confit Suckling Pig

Ingredients

• 1 Suckling Pig belly and loin on the bone • 100ml Extra virgin olive oil • Sea salt

Method of Preparation

Vacuum pack the pork with the salt and olive oil. Place in a steamer at 60°C for 12 hours. Remove from the oven and ice the pork down immediately. When cool gently run your knife under the ribs and back bone to remove the belly and the loin in one piece, without tearing the skin. Portion into desired size (approximately 250g per person). Cook the pork by patting dry the skin and coating the skin with a generous amount of salt. Place pork, skin side down in a hot pan with olive oil, making sure to press down gently until the skin is cooked golden and crispy.

SECOND DISH COMPONENT Poached Pears

Ingredients

• 4 tea bags Dilmah Masala Chai Fiery Ceylon

Spice • 3 Pears (peeled, whole) • 1kg Castor sugar • 1l Water • 500ml White wine • 2 Lemons (juiced) • 2 Cinnamon quills • 1 knob of Ginger (finely sliced) • Star anise • Pinch of Salt

Method of Preparation

Combine sugar, water, white wine and lemon juice and bring to a simmer. Add the tea, cinnamon quills, ginger and star anise and continue to simmer for 5 minutes and remove the tea bags. Remove the pan from the heat and cover with foil, allowing flavours to infuse for 20 minutes. Place the prepared pears in syrup and cover with baking paper and gently weigh down with a tea saucer. Simmer for 15 minutes, while gently checking the pears with a skewer. When pears are done allow to cool down in syrup, then cut in half and remove the core.

THIRD DISH COMPONENT Chestnut Puree

Ingredients

• 250g Chestnuts • ¼ Brown onion • 1 clove of Garlic • 4 Sage leaves • 20g Butter • 200ml Red wine • 100ml Chicken stock • 100ml Cream • Seasoning

Method of Preparation

Sauté the onion and garlic in butter with a pinch of salt until soft, then add the sage and chestnuts and continue to sauté for 5 minutes. Add the wine, when it’s reduced by half add the stock and continue to simmer for 30 minutes. Add the cream and continue cooking for another 5 minutes. Remove from the heat and puree with a stick blender. Pass through a fine sieve and season.

Ingredients for garnish

• Chestnuts • Pears • Spinach • Butter • Extra virgin olive oil • Balsamic • Salt

• 200g fresh Strawberries • 100g Icing Sugar (sieved)

Method of Preparation

Wash and clean the strawberries. Using a stick blender combine the strawberries with the icing sugar, until smooth. Pass the sauce through a fine strainer. This sauce can be reduced over a low heat to reach the desired thickness. FOURTH DISH COMPONENT

Ingredients

• 200g Castor Sugar • 200g Water • 75g raw Sugar • 250g flaked Almonds

Method of Preparation

Combine sugar and water in a pan and bring to boil, remove from heat and add almonds, strain. Coat the almonds in raw sugar and evenly place them on a covered tray and cook at 160°C, keep tossing them every 3 to 5 minutes until almonds are all lightly toasted and crispy.

Ingredients for garnish

• Strawberries • Mint leaves

To plate

Cut the strawberries into the uniform shape of a square. Place them on a plate along with air dried strawberries, thinly sliced mint and sugared almonds, drizzling the cooled sauce over salad. Add the meringue and sorbet sandwich to finish.

“Every hour was a new thrill, a new experience. The Sri Lankan people were pure joy, the country breathtakingly beautiful. And the potential for tea suddenly became limitless. I was inspired by the wonderful diversity that Dilmah has created in flavours and aromas.” - Paul Foreman

Marque IV

“My spirits soared higher with every hour”

- Paul Foreman

Marque IV is set in Hobart’s picturesque waterfront. Diners at the restaurant can appreciate the extensive water views on either side of the dining room. They can also feast their eyes on the expansive open kitchen, designed to show off the busy kitchen brigade at work. Marque IV features plush chocolate leather and dense Tasmanian Blackwood. The mood is always warm, with starched linen, low lighting and gentle jazz. In 2006, Marque IV won the AHA/RCA Best Overall Restaurant in Tasmania, Best Modern Australian Restaurant in 2007, Savour Australia National Awards for Excellence and been included in the 2007 and 2008 Gourmet Traveller 100 Top Restaurants in Australia are among its other recent accolades.

Paul Foreman

Paul was born in Western Australia but developed his skills and love of fresh produce while growing up in Tasmania. He trained at highly respected Prossers on the Beach and Prospect House before returning briefly to Western Australia to join the team at Fraser’s in Kings Park. It was Paul’s time heading Restaurant Gondwana in Tasmania that led to his distinct style being born through experimentation and discipline. Paul’s focus remains on precise flavours with a European influence, matched with balanced combinations.

Paul Foreman’s menu executes the best produce Tasmania has to offer with an adventurous twist. A seasonal menu would not be complete without examples of Paul’s flair with crayfish, baby abalone, venison and ocean trout.

Marque IV

Nilagama Single Estate Tea Cured Free Range Pork Belly, Sweet Corn Custard, Pickled Red Cabbage and Crab Apple

FIRST DISH COMPONENT Tea Cured Pork Belly

Ingredients

• 15 tea bags Dilmah Watte Single Estate -

Nilagama Estate Flowery Broken Orange Pekoe • 2 teaspoons Grey Guerande Sea Salt • 1 teaspoon Castor Sugar • Pinch of White Pepper • 500g free range pork belly (Porchetta)

Method of Preparation

Using a spice grinder, combine all ingredients except the pork and process to a fine powder. Take the pork belly and remove any hairs that are present on the belly with a razor or a kitchen blow torch. Lay the belly out, skin side down onto a clean, dry surface. Now, using a sharp cook’s knife carefully separate the skin from the meat, leaving 1 inch of the skin connected, as this will be used for the final ‘wrap’. Butterfly the pork belly (similar to ‘opening a book’) and evenly distribute the tea cure over the belly and roll tightly. Wrap the skin around the rolled belly and truss with butcher’s twine. Tightly wrap in chux or muslin cloth and cling film. Refrigerate for a maximum of 48 hours. Set up a steamer with a pinch of sea salt, the belly will need at least 2 hours to cook, so the steamer will need to be topped up from time to time. To test that the belly is cooked, carefully penetrate the skin, and if there is little or no resistance the belly is ready. Refrigerate until the belly ‘firms’, approximately 2 hours.

SECOND DISH COMPONENT Pickled Red Cabbage and Crab Apple

Ingredients

• 1 cup finely sliced Red Cabbage • 4 Crab Apples • 100ml White Balsamic Vinegar • 200ml Water • 2 teaspoons fresh Turmeric • 1 teaspoon yellow Mustard seeds • 2 Bay leaves • 1 clove Garlic • 2 teaspoons Castor sugar • Sea salt • Cracked pepper

Method of Preparation

In a 5 litre saucepan combine all ingredients (excluding red cabbage and crab apples) and bring to the boil, reduce to a simmer for 10 minutes. Add crab apples and cook for a further 5 minutes, remove and cool. Strain liquid over red cabbage, check seasoning, cover and allow to steep until cool.

THIRD DISH COMPONENT Sweet Corn Custard

Ingredients

• 1 ear of Sweet Corn • 100ml Whole Milk • 100ml thickened Cream • 4 free range Egg yolks • Ghee • White pepper • Sea salt

Combine all the ingredients, gently coat each individual portion of ocean trout with the mixture, except for the skin. Wrap each piece in the muslin cloth and secure with butcher’s twine, carefully. Place each piece into the cooled green tea with lemon myrtle infusion making sure that the skin stays above the surface, cover and refrigerate for 24 hours. The longer the trout ‘steeps’ the more intense the flavour will become.

Green Tea Noodles

Ingredients

• 2 teaspoons ground Dilmah Pure Ceylon

Green Tea • 200g ‘00’ flour • 1 whole free range Egg (lightly beaten) • 1 Egg yolk • 4 teaspoons Spinach water • Sea salt

Method of Preparation

Process flour, salt and green tea. Add the beaten eggs and spinach water while still processing. Remove from processor and knead on a lightly floured surface to bring the dough together. Cover and rest for 30 minutes.

For the next step you will need a pasta machine. Roll out 6 cut sheets into 4 inch lengths and then put through the spaghetti attachment. Cook in a large pot of salted water for approximately 1 minute. Strain, slightly cool, divide the noodles into four and using a fork or carving fork, twirl the noodles into individual bundles. Place onto a tray, cover and refrigerate.

Cooking the trout

Remove trout from green tea reserve and unwrap, carefully scrape away the bonito flakes and spring onion tops. Pat dry and sprinkle a small amount of sea salt onto skin. Heat a frying pan until hot, add a little ghee then place the ocean trout skin down. At this stage gently hold the fish down for approximately 15 seconds using a spatula (this will stop the trout skin from contracting and the result will be a crisp, toffee like finish). Continue to cook on a moderate heat for 1-2 minutes, carefully turn over and let the fish ‘rest’ in this pan in a warm area until ready for use.

The vegetables

• 12 Texta leeks (trimmed and cleaned) • 4 Shitake mushrooms (sliced) • 1 cup Enoki mushrooms (cleaned) • 2 slices young Ginger

To plate

Heat reserved green tea (do not boil) add texta leeks, shitake mushrooms, ginger and cook for 1-2 minutes. Finally add green tea noodle bundles to warm through. Divide the noodles between 4 large, warm soup or pasta bowls, set the ocean trout on top with texta leeks, shitake mushrooms and finally enoki mushrooms.

Marque IV

Vanilla Tea, Tonka Bean and Cinnamon Poached Meringue, Toffee Brioche and Cumquat Sabayon

FIRST DISH COMPONENT

Meringue

Ingredients

• 3 Eggs (whites only) • ½ Lemon (juiced) • 1 teaspoon Corn flour • 80g Castor sugar

Method of Preparation

Whip the egg whites to soft peaks, add lemon juice and corn flour and finally, slowly add castor sugar until a firm, silky meringue forms. Be careful not to over work the whites as they will become grainy and tough.

Vanilla Tea Poaching Liquid

Ingredients

• 9 tea bags Dilmah Vanilla Tea • 500ml Fresh water • 200g Castor sugar • 2 Tonka beans (finely grated) • 1 Cinnamon stick

Method of Preparation

Ingredients for the Sabayon

• 4 free range Eggs (yolks only) • 2 teaspoons Castor Sugar • 50ml Cumquat Syrup • 120ml whipped Cream • Candied Cumquats

Method of Preparation

Combine the egg yolks and sugar in a stainless steel bowl and whisk over a boiling pot of water until the eggs become lighter in colour, thickened with volume and the whisk leaves trails or ‘ribbons’ through the mixture. Remove from the heat and cool (try sitting the mixture in a bowl of iced water). When cool, add cumquat syrup and fold through whipped cream, refrigerate.

To plate

Place the meringues onto the brioche, spoon a small amount of the sabayon over, drizzle some of the poaching liquid on to the plate with the cumquats. This dish can be can be garnished with dried strawberries, cumquat and orange chips.

Marque IV

Iced Perfect Ceylon Black Tea, Elderflower, Pepper Berry Gin and Lime

The Ice

• 150ml Ashbolt Elderflower syrup • 500ml Water • 2 Limes (fine zest only)

Combine all ingredients and freeze in an ice tray The Tea

• 12 tea bags Dilmah Exceptional Perfect Ceylon

Tea • 1l Water • 4 Kaffir lime leaves • 2 teaspoons Castor sugar • 150ml Larks Pepper Berry Gin • 2 limes (juiced) Freshly boil the water, pour into a teapot with the tea bags and allow to brew for no less than 5 minutes. Add the sugar and remove bags.

Method of Preparation

Divide the ice into four tall cold glasses, lightly crush the lime leaves and add one to each glass. Pour over equal amounts of gin and lime juice to each glass, add freshly brewed tea, allow a moment for the elderflower ice to melt and serve.

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