Recipes | Chefs and the Teamaker

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Spinach Berry Explosion Salad

11 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

11 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

11 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

11 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

11 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

11 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

11 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

11 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

11 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

11 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

11 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

11 years ago

Ginger Jelly Ingredients • 1 tea bag Dilmah Pure Green Tea • 1 bag Dilmah...