Cinnamon Tea and Citrus Crusted Venison Fillet, Roasted Courgettes and Fennel Accompanied by a Jus of Cinnamon Tea and Juniper
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
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
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
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
Aam Papad with Kalakand, Betel Leaves and Gulkand Flavoured with Dilmah Natural Rosehip and Hibiscus Tea
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.
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.
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.
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.
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.
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
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.
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
Fish – Catch of The Day – Couscous with Papaya – Green Vegetables – Spiced Fish Cookies – Sauce of Vongole
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
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
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 .
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 .
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 .
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.
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.
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.
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.
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.
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.
A Chinese mix of flavours presented in Sri Lankan style. Created by Chef Alan Orreal, Culinary Director – Food & Beverage, Shanghai Disney Resort, China.
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.
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.
Kangaroo Island Marron with Pan-Fried Potato Terrine, Duck-Skin Salad and Lively Lime & Orange Tea Sauce
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
Honey Babas with Warm Infused Italian Almond Tea Syrup and a Blood Orange Compote
Earl Grey Tea Infused Vanilla Cream with Tea Soaked Cherries, Gingerbread and Raspberry Jelly