recipes 
- All (161)
- 2008 Media (35)
- 2010 Media (82)
- 2014 Media (32)
- Chefs (161)
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
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 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
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
Pan Fried Cinnamon Scallops with Valley of Kings Ceylon Pekoe Jelly
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
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
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
Ravioli with Aubergine and Uda Watte Tea Butter Sauce
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Almond Milk and Berry Sensation Vacherin with a Strawberry Salad
Seared Tuna and Prawns
Seared Tuna and Prawns with Mougrabieh, Carrot Puree and Arabian Mint Tea with Honey Dressing
Vanilla Bean Panacotta with Berry Sensation Jelly
Vanilla Bean Panacotta with Berry Sensation Jelly, Fresh Berries and Strawberry Sorbet
Seared Venison with Celeriac Puree
Seared Venison with Celeriac Puree and Valley of Kings Ceylon Pekoe Sauce
Duck Liver Parfait
Duck Liver Parfait, Rose with French Vanilla Jelly and Toasted Sour Dough
Confit of Petuna Ocean Trout
Confit of Petuna Ocean Trout and Moreton Bay Bug with Ceylon Green Tea Dressing
Rabbit Broth with Italian Almond Tea and Winter Vegetables
Marmalade Bread and Butter Pudding
Marmalade Bread and Butter Pudding with Earl Grey Infused Prunes
Lamb Rump Baked in a Ceylon Tea and Salt Crust
Lamb Rump Baked in a Ceylon Tea and Salt Crust
Salad of Toffee Tea-Smoked Trout
Salad of Toffee Tea-Smoked Trout, Coconut, Orange and Mint
Vodka and Chili Caipiroska with Green Tea and Manuka Honey Ice
Crème Brûlée with Masala Chai and Citrus Biscotti
Tea Crusted Atlantic Salmon with Beetroot
Tea Crusted Atlantic Salmon with Beetroot, Wasabi and a Soya Caramel
Tea Smoked Baby Abalone with Squid Ink Vermicelli
Tea Smoked Baby Abalone with Squid Ink Vermicelli, Tomato Confit and Sautéed Garlic and Shallots
Spinach and Ricotta Rotolo with Seared Scallops
Spinach and Ricotta Rotolo with Seared Scallops, Sage and Valley of Kings Beurre Blanc
Honey Babas with Warm Infused Italian Almond Tea Syrup
Honey Babas with Warm Infused Italian Almond Tea Syrup and a Blood Orange Compote
Rabbit and Ceylon Green Tea Soup
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
Earl Grey Tea Infused Vanilla Cream with Tea Soaked Cherries, Gingerbread and Raspberry Jelly
Venison Infused with English Breakfast Tea
Almond, Rose with French Vanilla Parfait, Chocolate Doughnut, Caramelized Fig and Peppermint and English Toffee Tea Sauce
Milk and Jasmine Tea Sorbet, Mandarin Terrine, Orange Blossom White Balsamic Reduction
Cardamom and Green Tea Seeped Scallops, Szechuan Pepper and Orange Pressed Duck, Fennel Puree
Somerset Tea Infused Couscous and Lobster, Butter Poached John Dory, Shaved Abalone and Young Turnips
