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Spinach Berry Explosion Salad
9 years ago
Recipe by Chef Lula Martin del Campo Created for Dilmah Chefs & the Teamaker at Endane...
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Fruity Minty Delicious Sea Bass
9 years ago
Recipe by Chef Lula Martin del Campo Created for Dilmah Chefs & the Teamaker at Endane...
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Purely Ceylon panna cotta
9 years ago
Recipe by Chef Lula Martin del Campo Created for Dilmah Chefs & the Teamaker at Endane...
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Trio of baked yoghurt
9 years ago
Recipe by Chef Anupam Banerjee
Created for Dilmah Chefs & the Teamaker in Colombo in May 2014
...
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Slow roasted tenderloin with pan-seared foie gras, braised cabbage and fondant potatoes in red wine jus
9 years ago
Recipe by Chef Anupam Banerjee
Created for Dilmah Chefs & the Teamaker in Colombo in May 2014
...
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Pan-fried bass served with cauliflower purée, jasmine and green tea infused vegetables
9 years ago
Recipe by Chef Anupam Banerjee
Created for Dilmah Chefs & the Teamaker in Colombo in May 2014
...
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Scallop with Blueberry and Pomegranate Tea
9 years ago
Recipe by Chef Anupam Banerjee
Created for Dilmah Chefs & the Teamaker in Colombo in May 2014
...
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Silver jubilee baby chicken and mint ginger honey broth in young coconut
9 years ago
Recipe by
Chef Alan Orreal
Created for Dilmah Chefs & the Teamaker at...
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Mandarin & marzipan tea crusted Wagyu beef, sea urchin & foie gras with mushroom
9 years ago
Recipe by
Chef Alan Orreal
Created for Dilmah Chefs & the Teamaker at...
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Traditional Sichuan mápó tòfu& crab meat with Jeoncha rice
9 years ago
Recipe by
Chef Alan Orreal
Created for Dilmah Chefs & the Teamaker at...
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Confit of Suckling Pig with Masala Chai Spiced Pears and Chestnut Puree
9 years ago
FIRST DISH COMPONENT
Confit Suckling Pig
Ingredients
• 1 Suckling Pig belly and loin on...
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Sashimi of Blue Fin Tuna with Green Tea, Camomile and Ginger Jelly
9 years ago
Ginger Jelly
Ingredients
• 1 tea bag Dilmah Pure Green Tea • 1 bag Dilmah...
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