At Endane Estate for the day, to trek through the verdant landscape and learn about the conservation efforts of Dilmah. Chef Lula Martin del Campo from Mexico will draw inspiration from her surroundings form her tea culinary demonstration featuring Dilmah Organic Tea.
Updated 7.30 pm, 14th May 2014
They say that being a chef is one of the toughest jobs in the world. It is one of those professions that definitely test your metal. For chef Lula, who was as cool as cucumber, it was just another day of work, albeit in a strange setting. She was the star of the day and showed us just what she’s made of as she dealt with all the challenges of cooking in a rustic, basic makeshift kitchen with her ready smile.
The idyllic surroundings at the Endana Estate with its winding roads, endless carpets of tea and the surrounding natural beauty is a far cry from the pristine state-of-the art kitchen of a chef. For chef Lula, who flew all the way from Mexico to be a part of the Dilmah Chefs & the Teamaker experience was up for the adventure.
She created a gorgeous a Purely Ceylon Panna Cotta using Dilmah Pure Ceylon Organic Black Tea and whipped up a simple but beautiful salad with a dressing made with a Dilmah Organic Berry Explosion tea concentrate.
While Chef Lula was busy at her kitchen, the rest of the team embarked on a nature trail that wound its way through the majestic Sinharaja Rainforest which borders the estate. The area is full of invaluable Sri Lankan flora and fauna and considering its close proximity to the estate Dilmah Conservation working on maintaining natural corridors. These natural corridors link the estate to the natural wilderness that borders it. Naturally, the end of the trail led to a dip in the cool, pristine waters of one of the rivers that meander through the rainforest.
As the sun went down and the full moon took to the sky, everyone settled down back at the camp for the evening.
Updated 7.30 pm, 14th May 2014
They say that being a chef is one of the toughest jobs in the world. It is one of those professions that definitely test your metal. Chef Lula, who was as cool as cucumber, it was just another day of work, albeit in a strange setting. She was the star of the day and showed us just what she’s made of as she dealt with all the challenges of cooking in a rustic, basic makeshift kitchen with her ready smile.
The idyllic surroundings at the Endana Estate with its winding roads, endless carpets of tea and the surrounding natural beauty is a far cry from the pristine state-of-the art kitchen of a chef. Chef Lula, who flew all the way from Mexico to be a part of the Dilmah Chefs & the Teamaker experience was up for the adventure.
She created a gorgeous a Purely Ceylon Panna Cotta using Dilmah Pure Ceylon Organic Black Tea and whipped up a simple but beautiful salad with a dressing made with a Dilmah Organic Berry Explosion tea concentrate.
While Chef Lula was busy at her kitchen, the rest of the team embarked on a nature trail that wound its way through the majestic Sinharaja Rainforest which borders the estate. The area is full of invaluable Sri Lankan flora and fauna and considering its close proximity to the estate Dilmah Conservation working on maintaining natural corridors. These natural corridors link the estate to the natural wilderness that borders it. Naturally, the end of the trail led to a dip in the cool, pristine waters of one of the rivers that meander through the rainforest.
As the sun went down and the full moon took to the sky, everyone settled down back at the camp for the evening.
