If you can make a better high tea than this sample one, there is only one way to find out.
Although the company (and the chef) behind this competition are not based in Sydney, however this Sri Lankan based company is offering Sydney residents a chance to shine in creating their own high tea recipe, and yes the winner will be flown to Sri Lanka. The winner will stay in the luxurious Ceylon Tea Trails.
Famous International Chef, Peter Kuruvita is the ambassador and creator behind the Dilmah Real High Tea Challenge that has been running since 2007. Many lucky Taste of Sydney attendees used their 10 crowns wisely to enjoy a simple, Dilmah high tea experience. Of course, Dilmah tea was a diffuser. $10 might be cheap for a high tea experience for one, however the servings were small, yet utterly filled the spot for a leisurely afternoon with paper packaging. Never mind, it is the quality of the food that counts. Sydney Food Lovers, although Peter has set the bar high, I believe in all of you. I can just sense this. Nothing new age and hippy about this. The food and culinary scene in Sydney is constantly moving on up, and Sydney, we have a great chance to pull this off.
High Tea ambience is inspiring
The key is to come up with a high tea dish of your own. Test it out, cook it, and then write up the recipe. Remember to take photos as you progress. The competition heats up (no pun intended) in June, and the winner will be announced in November, and will then be flown to Sri Lanka on the house. Further information, and to enter can be found by clicking here. What's the catch? You need to ensure that your high tea blends in with a variety of different Dilmah teas. Just like food and wine matching in restaurants is a hit in Sydney; so is hitting the nail on the head with the right tea flavours for each high tea experience. The judging panel will include a bartender, a celebrity chef, and of course a member of the Dilmah family.
If you just see yourself as a weekend or home cook, it's all good. Why? The professionals will be judged separately from the home cooks.
Having tried Peter's high tea menu at a Taste of Sydney event, the experience started with a mutton roll that was rather spicy. Like an arancini ball, it was delicious, and was paired (not infused) with a small cup of Dilmah's English Breakfast tea.
The sweet stuff.
Next up, the fish cutlet paired with a small cup of Dilmah's English Afternoon tea was okay. Nothing special. The fish was chewy, yet it was a bit too deep fried for my liking.
Thank goodness for the sweeter part of this high tea experience, now that the savouries are out of the way. The earl grey tea truffle infused with the same tea was rather crunchy and rich. One piece was plenty. If you love your chocolate (especially the dark variety), you would love this treat. A small cup of this tea came with this truffle.
My two favourite treats came next. Loved the Rose and French Vanilla Jelly infused with Dilmah's Rose with French Vanilla tea. A sweet dish, like a turkish delight with a piece of dipped dark chocolate on the end. Could have done with a cold glass of water to finish this one off.
Last but not least, the Ceylon Spiced Chai Fudge was wrapped like a lolly. It was a lolly, and that chai taste was smack bang full of flavour. Of course this treat came with some more tea of the same kind. The fudge did not need the tea to compliment it; hence a strong (but not overly sweet) dessert on it's own two feet.
The truffle at Taste of Sydney
Now it's over to you. Get those thinking caps on Sydney, and happy high tea cooking. Cheers
Where: A high tea competition. Put your creative thinking caps on Sydney. Winner will go to Sri Lanka.
Why: Creativity, and let's show the world what we're capable of in the kitchen.
When: This competition runs once a year. Entries in 2013 are due by the 20th of May, and the winners are announced in November.
Good for kids: Only to eat yes. If you want your child to assist you in the kitchen, then go for it. Let the Junior MasterChef come alive.
Take away: N/A