Dilmah Real High Tea Challenge Australia 2012

Alex and Bree in 2012 Dilmah Real High Tea Challenge, Brisbane, Australia. Part 1

I returned from my overseas trip and was straight away nominated as a member of The Rendezvous Restaurant team of two (Bree and I) to compete in Dilmah’s professional real high tea challenge in Brisbane. Cooking with tea is not something I have practiced, so it is a totally new experience for me to make food with infused tea. We had three weeks to bring a menu together consisting of 6 food items and 4 tea drinks. We had to travel to Brisbane and present the food and drinks to three judges. For the following two weeks I was living and dreaming about tea, learning different new tea flavours, how they are brewed, taste and compliment food. After several attempt we settled on this menu.

The three tier High Tea stand 

Dilmah Real Tea Challenge 2012

Pure Ceylon Green Tea”, buttermilk & orange Scone.

Accompanied by “Green Tea w/ natural Lemongrass & Lemon” infused passionfruit curd, whipped cream & butter, Complimented by hot “Earl Grey Tea”

Baked vegetable frittata w/ “Pure Green Tea”

Roasted kumara, zucchini & chargrilled capsicum, Complimented by “Jasmine Petal” & Pineapple Punch

“Ceylon Young Hyson Green Tea” infused avocado & smoked Atlantic salmon pinwheel

Quince Cheese Swan

Pastry swan finished w/ “Springtime Fragrant Oolong Tea” jelly, soft goats cheese & quince paste, Complimented by hot “Berry Sensation” mocktail      

Continental Fresh Fruit Tart

Frangipane tart with “Apricot and Italian Almond Tea” jam, “Rose with French Vanilla Tea” jelly, creamy Madagascar vanilla custard and glazed local fresh fruit

Rendezvous Chocolate

Swiss macaron with “Green Tea Moroccan Mint” jelly, white chocolate ganaché dipped in dark sweet chocolate and decorated with white chocolate, Complimented by “Pure Peppermint Mojito” cocktail

The Rendezvous Team in Brisbane 7^th September  2012

  Part 2 to follow