recipes

Turkish Delight made with Exceptional Rose with French Vanilla Tea and Gentle Minty Green Tea

Moroccan Minted Tea Chocolate Marquise, Moroccan Minted Tea Bubbles and Ice-Cream

Cinnamon Tea and Citrus Crusted Venison Fillet, Roasted Courgettes and Fennel Accompanied by a Jus of Cinnamon Tea and Juniper

Lively Lime and Orange Tea Sorbet

Earl Grey Infused Duck Consommé with Earl Grey Smoked Duck Breast and Red Pepper Noodles

King Prawns Roasted with Ceylon Young Hyson Green Tea, Accompanied by Mango and Coconut

t-Series Vanilla Ceylon Tea Stirred Over Ice with Vanilla Vodka and New Zealand Vanilla Bush Honey

Dilmah Ceylon Cinnamon Spice Tea Cigar

Warm Chocolate Cheese Pudding

Dilmah Moroccan Mint and Green Tea Iced Truffle

Rose with French Vanilla Tea Infused Buffalo Curd Pannacotta

Slow Roasted Beef Tenderloin with Dilmah Valley of Kings Ceylon Pekoe Tea Béarnaise and Sautéed Mushrooms

Masala Chai

Prime Rack of Lamb with Earl Grey Tea Jus Drizzled with Dilmah Ceylon Green Tea with Jasmine Petals Tea Oil

White Chocolate Pannacotta with Uda Watte Chai Sauce

Roasted Pork Loin with Jasmine Tea Sticky Rice and Cherry Salsa

Yata Watte Tea Tin Kiri Sorbet

Peppermint Tea Sorbet

Pan Fried Cinnamon Scallops with Valley of Kings Ceylon Pekoe Jelly

Earl Grey Ice Tea with Ginger and Mint

Hot Tea

Blue Cheese, Grapes and Cherry Tomatoes Spit

Smoked Chicken Rolls with Lively Lime and Orange Fusion Tea

Pannacotta with Exceptional Rose with French Vanilla Tea, Carrot Crème Brûlée with t-Series Moroccan Mint Green Tea served with Citrus Fruit Salad and Watte Tea Trio Jelly and Sweet Herbs

Grilled Chicken Fillet Marinated with Dilmah English Afternoon Tea, Chicken Roll with Ricotta Cheese and Ceylon Cinnamon Spice Tea, Served with Cauliflower Cream, Green Peas and Cedar Nuts Cream, Sweet Pepper Dressing and Black Bread Croutons

Peppered duck breast with roasted beetroot, tea soaked prunes and Mograbieh

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Cinnamon and Vanilla tea-soaked prunes give this duck-based dish extra texture and flavour. Recipe by Chef Ray McVinnie – Food Editor of Cuisine Magazine, Food Judge, Award-Winning Food & Travel Writer.

Galle District OP1 Tea Spiced Crispy Weligama Bay Baby Lobster on Tangy Tomato and Dilmah and Natural Ceylon Ginger Tea Jam

Vanilla Ceylon Tea Smoked Salmon Pavé on Marinated Avocado and Ikura Vanilla Cream

Lively Lime and Orange Fusion with Grand Marnier and Spices

Pearl Grey

Dilmah Blazer (makes 2 cocktails)

Sommerset Estate Martini

Ceylon Old-Fashioned

Cantucci Biscuits Paired with t-Series Italian Almond Tea

Pannacotta with Ceylon Cinnamon Spice Tea Jelly and Apple Foam with Vanilla Ceylon Tea

Lamb Chop with Dilmah Supreme Ceylon Tea Polenta

Meda Watte Tea and Mint Sorbet

Octopus Soup and Frizella Bread

Ravioli with Aubergine and Uda Watte Tea Butter Sauce

Valley of Kings Iced Tea

Tamarama Nights

Crème Brûlée with Poached Quince, Vanilla Sable and Almond Ice Cream

Fillet of Beef with a Shitake Mushroom and Dilmah Earl Grey Tea Crust, with Braised Beef Cheek Fondant Potato and a Garlic and Dilmah Ceylon Supreme Tea Jus

Milk and t-Series Vanilla Ceylon Tea Sorbet

Seared Yellow Fin Tuna Crusted in Chilli and Ceylon Young Hyson Tea Salt with Ruby Pomello Black Pepper Caramel and Sweet Pork Crackling

Pop Corn Prawn Skewers, Dusted in Gentle Minty Green Tea Arranchini with Galle District OP1 Hot Smoked Salmon and Cucumber

Bondi Breaker – Ginger Liqueur, Double Strength Natural Ceylon Ginger tea, Vodka

Yata Watte Masala Tea

Apricot Tikki and Fig Tikki

Aam Papad with Kalakand, Betel Leaves and Gulkand Flavoured with Dilmah Natural Rosehip and Hibiscus Tea

Braised Lamb Rogan Josh with Dilmah Ceylon Cinnamon Spice Tea and Rice

Prawn salad with green tea pesto

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Ceylon whole leaf green tea is used to make the pesto in this dish. Recipe by Chef Ray McVinnie – Food Editor of Cuisine Magazine, Food Judge, Award-Winning Food & Travel Writer.

Rollmops

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Rollmops – mackerel cured with Silver Tips served with avocado and fresh herb salad. A quintessential Dutch dis with a delicate tea infused twist. Created by Chef Jeroen van Oijen, gastronaut and founder and co-owner of Culiversum and Gastronomixs.com.

Appeltaart

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A remake of the Dutch apple pie with Artisanal Spice Chai poached apples. Created by Chef Jeroen van Oijen,
gastronaut and founder and co-owner of Culiversum and Gastronomixs.com.

Yata Watte and sweet corn custard

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Yata Watte and sweet corn custard served with spiced “frikkadels”, croutons, low-grown Dilmah Yata Watte tea and sherry soaked sultanas and a microleaf salad. Recipe created by owner of Food Design Agency and celebrity chef Jodi-Ann Pearton.

South African malva pudding

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South African malva pudding with fruit salsa, nut brittle and mid-grown Meda Watte tea and orange sauce. Recipe created by owner of Food Design Agency and celebrity chef Jodi-Ann Pearton.

Beetroot and Tea Panna Cotta

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Beetroot and Uda Watte tea panna cotta with a celery and beetroot salad, deep-fried goats cheese and beetroot purée. Recipe created by owner of Food Design Agency and celebrity chef Jodi-Ann Pearton.

Tea-smoked fish

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Fish smoked with delicate pea-grown Ran Watte tea served with a seared scallop, tea and ginger crumb, potato fondants and sauce vierge and Ran Watte beurre noisette. Recipe created by owner of Food Design Agency and celebrity chef Jodi-Ann Pearton.

The tea and the chocolate

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Forget after-dinner mints. Just try this. Recipe created by award-winning chef & teacher at the Cordon Bleu School in Lima, Peru and at INACAP in Chile, Matias Palomo.

Pork ribs glaced in caramel tea gastrique with roast potatoes

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Perfectly caramelised pork ribs so good that you’d want more. Recipe created by award-winning chef & teacher at the Cordon Bleu School in Lima, Peru and at INACAP in Chile, Matias Palomo.

White fish with rice cooked in black pepper &tea and seasonal vegetables

Cured salmon with Ginger Tea mayonnaise

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The sharp bite of ginger in the tea cuts through the richness of salmon. Recipe created by award-winning chef & teacher at the Cordon Bleu School in Lima, Peru and at INACAP in Chile, Matias Palomo.

Green Tea Textures

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Recipe created by award-winning chef & teacher at the Cordon Bleu School in Lima, Peru and at INACAP in Chile, Matias Palomo.

Lamb with sweet pea purée paired with Moroccan Mint Green tea

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The award-winning chef & teacher at the Cordon Bleu School in Lima, Peru and at INACAP in Chile, Matias Palomo achieves a classic pairing with lamb and Dilmah Green Tea with Moroccan Mint.

Salmon papillote with Jasmine Green Tea

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Simple pleasure of cooking and eating. Recipe created by award-winning chef & teacher at the Cordon Bleu School in Lima, Peru and at INACAP in Chile, Matias Palomo.

Pork and tea ‘Ochazuke‘

Recipe by Australian restaurateur, writer, and TV presenter Chef Jared Ingersoll. Created for Dilmah Chefs & the Teamaker at the Rilhena Estate, Ratnapura in May 2014

Duck roasted over Ceylon cinnamon

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Prolific Australian restaurateur, writer, and TV presenter Chef Jared Ingersoll cooked made on a sunny day in a low-lying tea garden in Sri Lanka where cinnamon wood was abundant and the fresh air and serene scenery complemented the simple rustic joy of the dish.

Mozzarella Cheese Flavoured Sorbet with t-Series Green Tea with Jasmine Flowers and Tomatoes Flavoured with t-Series Vanilla Ceylon Tea and Fresh Basil Dressing

Scallops Marinated with t-Series Italian Almond Tea served with Celery, Dilmah Ceylon Supreme Tea and Ginger Cream, Apple Sauce and Potato Chips, Dried Beetroots

Iced Tea

t-Series Italian Almond Tea Marshmallows

Peppered Sugarcane and Ginger Spiced Tea Sorbet

Spiced Strawberries with Basil and t-Series Green Tea with Jasmine Flowers

Dilmah Moroccan Mint Tea Poached Lobster with Kerala Moilly Sauce

Rice Pudding with t-Series Cinnamon and Ginger Tea

Sea Bass with Rock of Curanto and Green Dust Paired with Uda Watte Tea

Ceylon Souchong Tea and Smoked Ginger ‘Rasam’

Dilmah Exceptional Gentle Minty Green Tea and Lemon Sorbet

Scallops with Goat Cheese Sauce Ceylon Souchong Gelatine

Earl Grey Tea with Peach, Molasses and Barley

Hot Amaretto Tea Served with Muesli Cookies with Cinnamon Tea and Chocolate

Semifreddo of t-Series Italian Almond Tea, Toffee of White Chocolate and Dilmah Cinnamon Tea, Crumble Belgian Cinnamon Cookies

Fried Duck Breast, Potato Confit, Crème of Carrots with Tandoori Spices, Crunch of Bacon and Salted Cashew Nuts in its Gravy with Honey and Yata Watte Tea.

Vanilla Ceylon and Earl Grey Tea with Lychee

Tuna Ceylon Souchong, Souchong Style Grilled Scallops, Sushi Rice with a Coriander and Wasabi Spaghetti and a Jelly of Dilmah Ginger & Honey Tea.

Moroccan Mint and Jasmine Iced Tea Honey and Lime

Mango Gateaux on Crunchy Spoon Flavoured with Canella and Spice Touch

White Chocolate Cheese Cake Flavoured with Dilmah Exceptional Lively Lime and Orange Fusion Served with Pineapple and Fresh Basil Salsa

Beef Tenderloin Steak Dressed with Blue Cheese Served on Green Vegetables, Basmati Rice – Shallot Puree, Yata Watte – Balsamic Sauce and Fresh Rosemary – Strawberry Salad

Beetroot Chilled Sorbet Dressed with t-Series Rosehip and Hibiscus Tea and Candied Rose Flakes

Fresh Sea Bass Sashimi with Gelled Salad of Oranges and Nori Flavoured with Dilmah Ginger Tea Foam

Yata Watte Ice Tea with Caramelised Sultanas, Long Lemon Zest and Fresh Strawberry Flakes

Hot Buttered Ceylon Tea

Orange Cake with Jasmine Tea and Espuma from Natural Ceylon Ginger Tea

Crème Brûlée of Dilmah Teas – Vanilla, Italian Almond, Earl Grey with Compote of Bergamot

Fish – Catch of The Day – Couscous with Papaya – Green Vegetables – Spiced Fish Cookies – Sauce of Vongole

Lively Lime & Orange Fusion with Prince of Kandy Syrup and a Dash of Vodka

Bonbon of Goat’s Cheese in Phylo Dough Breaded with Roasted Italian Almond Tea and Chopped Almonds – Salad Of Italian Spinach – Dressing of Jasmine Tea

Orange Blossomed Iced Tea

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

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

Ceylon Green Tea and Lemon Myrtle Steeped Macquarie Harbour Ocean Trout, Texta Leeks, Shitake and Enoki Mushrooms and Green Tea Noodles

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

Silver Tips risotto

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Ultimate comfort food given sophisticated twist with luxurious Dilmah Ceylon Silver Tips. Recipe created by award-winning Chef Andrea Ferrero – Executive Chef of Shangri-La Tokyo .

Sencha green tea poached prawns with vegetables, avocado and unusual herbs

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Taste the subtle hints of this delicate very rare and special Sencha green tea. Created by award-winning Chef Andrea Ferrero – Executive Chef of Shangri-La Tokyo .

Ceylon Souchong smoked beef fillet with grilled potatoes and spring onions

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Simple, rustic ingredients brought together in a celebration of flavour, colour and texture, in Andrea Ferrero signature style. Recipe by award-winning Chef Andrea Ferrero – Executive Chef of Shangri-La Tokyo .

Earl Grey poached Neapolitan baba with sweet wine jelly and lavender ice cream

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This fragrant, Earl Grey infused dessert is a feast for the eyes as it is for the taste buds. Recipe by award-winning Chef Andrea Ferrero – Executive Chef of Shangri-La Tokyo .

Salmon Gravalax

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The coating of organic Dilmah green tea mixed with powdered spices makes this a great starter or a small meal of its own. Recipe by Chef Lula Martin del Campo, Executive Chef, Culinary Consultant and Award Winning Author.

Spinach Berry Explosion Salad

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A syrup made with the Dilmah organic berry infusion bring together the simple yet flavourful ingredients of this quick-and-easy to prepare salad. Recipe by Chef Lula Martin del Campo, Executive Chef, Culinary Consultant and Award Winning Author.

Fruity Minty Delicious Sea Bass

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The beautifully prepared sea bass stays true to Chef Lula’s philosophy of simple yet sophisticated food while the garnish of peach, mint and pomegranate (optional) adds flavour, texture and colour. Recipe by Chef Lula Martin del Campo, Executive Chef, Culinary Consultant and Award Winning Author.

Purely Ceylon panna cotta

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Chef Lula brings a hint of her vibrant motherland with the gorgeous Mexican obleas to lend light up this Perfect Ceylon tea infused panna cotta. Recipe by Chef Lula Martin del Campo, Executive Chef, Culinary Consultant and Award Winning Author.

Trio of baked yoghurt

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Treat yourself to the flavours of the orient with this trio of rose, lychee and cardamom yogurts. Tea-inspired recipe by Chef Anupam Banerjee, Executive Chef – The Ritz-Carlton Bangalore.

Slow roasted tenderloin with pan-seared foie gras, braised cabbage and fondant potatoes in red wine jus

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Melt-in-your-mouth slow roasted tenderloin infused with the subtle and sophisticated taste and prominent Muscatel note of Dilmah Darjeeling Tea. Recipe by Chef Anupam Banerjee, Executive Chef – The Ritz-Carlton Bangalore.

Pan-fried bass served with cauliflower purée, jasmine and green tea infused vegetables

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The vegetable are steeped in the gentle and fragrant Dilmah Green Tea with Jasmine Flowers. Recipe by Chef Anupam Banerjee, Executive Chef – The Ritz-Carlton Bangalore.

Scallop with Blueberry and Pomegranate Tea

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India’s first Michelin Star chef and culinary extraordinaire Chef Anupam Banerjee uses the sweetness of blueberry and the tartness of pomegranate and the fruity sweetness of blueberry of the tea to give scallops a new flavour dimension.

Silver jubilee baby chicken and mint ginger honey broth in young coconut

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A Chinese mix of flavours presented in Sri Lankan style. Created by Chef Alan Orreal, Culinary Director – Food & Beverage, Shanghai Disney Resort, China.

Mandarin & marzipan tea crusted Wagyu beef, sea urchin & foie gras with mushroom

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The seared beef gets a new texture and flavour with the tea crust while an eclectic mix of flavours come together in perfect harmony. Created by Chef Alan Orreal, Culinary Director – Food & Beverage, Shanghai Disney Resort, China.

Traditional Sichuan mápó tòfu& crab meat with Jeoncha rice

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The tender crab meat and spicy tofu served with Jeoncha tea steamed rice. Created by Chef Alan Orreal, Culinary Director – Food & Beverage, Shanghai Disney Resort, China.

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

Sashimi of Blue Fin Tuna with Green Tea, Camomile and Ginger Jelly

Tea Smoked Ocean Trout with Poached Egg, Broad Beans and Artichoke

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

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

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

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

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

Marmalade Bread and Butter Pudding with Earl Grey Infused Prunes

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

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

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

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

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

Earl Grey Tea Infused Vanilla Cream with Tea Soaked Cherries, Gingerbread and Raspberry Jelly

Tea smoked duck breast with decadent foie gras in crispy bean curd skin

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The flavour of tea in the tea smoked duck give this dish, already bursting with flavour, an extra depth. Created by Chef Alan Orreal, Culinary Director – Food & Beverage, Shanghai Disney Resort, China.

Almond Milk and Berry Sensation Vacherin with a Strawberry Salad

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Almond Milk and Berry Sensation Vacherin with a Strawberry Salad

Seared Tuna and Prawns

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

Vanilla Bean Panacotta with Berry Sensation Jelly

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

Seared Venison with Celeriac Puree

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

Duck Liver Parfait

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

Confit of Petuna Ocean Trout

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

Rabbit Broth with Italian Almond Tea and Winter Vegetables

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Moroccan Mint Mix-up

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Marmalade Bread and Butter Pudding

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Marmalade Bread and Butter Pudding with Earl Grey Infused Prunes

Lamb Rump Baked in a Ceylon Tea and Salt Crust

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Lamb Rump Baked in a Ceylon Tea and Salt Crust

Salad of Toffee Tea-Smoked Trout

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

Vodka and Chili Caipiroska with Green Tea and Manuka Honey Ice

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Crème Brûlée with Masala Chai and Citrus Biscotti

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Tea Crusted Atlantic Salmon with Beetroot

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

Tea Smoked Baby Abalone with Squid Ink Vermicelli

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

Spinach and Ricotta Rotolo with Seared Scallops

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

Chloe’s Southern Highland

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Honey Babas with Warm Infused Italian Almond Tea Syrup

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

Rabbit and Ceylon Green Tea Soup

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

Mikey’s Mandarin Moment

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Earl Grey Tea Infused Vanilla Cream with Tea Soaked Cherries

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Earl Grey Tea Infused Vanilla Cream with Tea Soaked Cherries, Gingerbread and Raspberry Jelly

Venison Infused with English Breakfast Tea

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Seafood Consommé

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

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

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

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

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