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Musings. Family. Food. Stories. Cooking. Recipes. Eating. A recipe journal. From simple Filipino dishes to challenging recipes and exciting gastronomical failures. This is for my girls to look back on for comfort, memories, laughs, love and lots of food!

Monday, August 18, 2014

Dilmah takes tea to the plate

Photo provided by Horizon Communications Group



It started in 2007 in Colombo Sri Lanka, with the goal of “putting tea back to high tea”, the Dilmah Real High Tea challenge initially included consumers to partake in the challenge when it was brought to Australia in 2011.


Now on its 5th year in Australia, the challenge now involves other countries: New Zealand, Macau, Thailand, UAE, Malaysia, and Hong Kong.  The 2014 challenge was opened to professional culinary teams to prepare and craft their own recipe in one or more of four categories, where each recipe must include a Dilmah tea in it.


The high profile judges included German born ACF Black Hat Chef Bernd Uber, Australian celebrity chef Peter Kuruvita, Dilmah’s own tea master Dilhan Fernando - son of Dilmah founder Merrill Fernando. 


Dilhan Fernando said it’s all about “taking tea to the plate”.  He mentioned that each year, the creativity is astounding and it is amazing to be around such a passionate teams and culinary artists.   Dilhan is the son of Dilmah founder and is the Director of the Dilmah School of Tea – the first international school of tea with sessions in Colombo Sri Lanka in partnership with the Institute Paul Bocuse in Ecully, France.    Aside from the family’s passion behind the Dilmah brand and tea, they are also passionate about environmental conservation and are involved in humanitarian projects in Sri Lanka. 


This year’s overall winner from Australia is Geoff Laws and Shaun Thompson of Qantas Lounge by Pullman, who will compete in Sri Lanka in 2015 against the world’s best culinary tea masters for the chance to be crowned Global Real High TeaChallenge champions.


Dilmah founder Mr. Merrill Fernando is excited at the progress tea has made in the culinary world.  He said, “tea is really much more that what initially meets the eye – not only is it soothing to drink, both hot and cold, but is also the most versatile herb to be used in the kitchen.  I am proud of the winners, their gastronomic ingenuity and their true respect of tea and the high tea tradition."


For more information about the Real High Tea Challenge and photos of the winners, please visit www.realhightea.dilmahtea.com


Photos were here are of "tea masterchef" winner - Bloodwood Restaurant Newtown.


Photo courtesy of Horizon Communications Group


Photo courtesy of Horizon Communications Group



Photo courtesy of Horizon Communications Group




Photo courtesy of Horizon Communications Group



Disclaimer: The writer attended this event as a guest invited by Horizon Communications Group. 


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