Recipes | Chefs and the Teamaker

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

10 years ago

FIRST DISH COMPONENT Smoked Ocean Trout Ingredients • 50g Dilmah Premium Ceylon Tea • 6...

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

10 years ago

Ingredients • 5 tea bags Dilmah Exceptional Arabian Mint Tea with Honey • 300g Fresh...

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

10 years ago

Ingredients • 4 tea bags Dilmah Exceptional Berry Sensation • 500ml Cream • 500ml Milk...

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

10 years ago

Ingredients • 4g Dilmah Exceptional Valley of Kings Ceylon Pekoe • 600g Celeriac (peeled and...

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

10 years ago

FIRST DISH COMPONENT Ingredients • 4 tea bags Dilmah Exceptional Rose with French Vanilla Tea...

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

10 years ago

Ingredients • 10 tea bags Dilmah Pure Ceylon Green Tea • 500ml Olive oil •...

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Marmalade Bread and Butter Pudding with Earl Grey Infused Prunes

10 years ago

Bread and butter pudding is a classic, for this recipe brioche is used for a...

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

10 years ago

Ingredients • Mixture of Dilmah Green Tea with Jasmine Petals, Dilmah Pure Green Tea and...

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

10 years ago

Ingredients • Dilmah Exceptional Valley of Kings Ceylon Pekoe Tea (3 tea bags infused overnight...

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

10 years ago

Ingredients • 1 tea bag Dilmah Exceptional Lively Lime & Orange Fusion • 1 live...

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

10 years ago

Ingredients • 1 tea bag Dilmah Pure Ceylon Green Tea • 100g Rabbit meat •...

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

10 years ago

Recipe by Chef Alan Orreal Created for Dilmah Chefs & the Teamaker at...