Recipes

Spinach Berry Explosion Salad

6 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

6 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

6 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

6 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

6 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

6 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

6 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

6 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

6 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

6 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

6 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

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

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