• Meat Recipes
  • Meatless Recipes
  • Sugary Treats
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Fuss Free Cooking

With A Side of Lifestyle

  • Home
  • About
  • Collaboration
  • Contact
  • Index
  • Recipes
    • Kitchen Tips
    • Meat Recipes
    • Meatless Recipes
    • Sugary Treats

Product Feature

What happens when the chefs and the tea maker meet? (Ft. Dilmah Tea)

Growing up in Penang, I had the opportunity to experience a diverse culinary creations which used tea as a key ingredients such as tea eggs and tea smoked chicken. As bizarre as it sounded at the time, I kept an open mind and the result? Well, let’s just say my palate was not disappointed. 😉

When it comes to tea gastronomy, Dilmah has been a firm supporter of this movement. To take this movement a little further, the renown teamaker as well as the founder of Dilmah, Merrill J. Fernando, has met up with the top ten chefs from ten different countries in Sri Lanka to explore the potential of tea as the main cooking ingredient. The video above depicts the 12-day journeys of how these chefs became tea-inspired and their wonderful creations using tea as the key ingredient.

Quoting from my favourite line from the video which resonates with me: “Food and beverage has a natural function of synergy. That’s the beauty in tea. The synergy goes to altogether different dimensions”. These are the words from a bona fide tea lover, isn’t it?

Let’s come back to the title of this post. What happens when the chef and the tea makers meet?  Well my friends, these were the delicious results:-

Cured-salmon-with-Ginger-Tea-mayonnaise

{Recipe to Cured Salmon with Ginger Tea Mayonnaise by Matias Palomo}

Prawn-salad-with-green-tea-pesto

{Recipe to Prawn Salad with Green Tea Pesto by Ray McVinnie}

Peppered-duck-breast-with-roasted-beetroot-tea-soaked-prunes-and-Mograbieh

{Recipe to Peppered Duck Breast with Roasted Beetroot Tea Soaked Prunes and Mograbieh by Ray McVinnie}

Pork-ribs-glaced-in-caramel-tea-gastrique-with-roast-potatoes

{Recipe to Pork Ribs Glaced in Caramel Tea Gastrique with Roast Potatoes by Matias Palomo}

South-African-malva-pudding

{Recipe to South African Malva Pudding by Jodi-Ann Pearton}

Please visit here for more tea recipes. All the food photos are courtesy of Dilmah.

Disclaimer: This is a paid editorial.


Leave a Comment

Stay Up To Date

Get all the latest recipes straight to your inbox

« Leftover Makeover Grilled Chicken To Chicken & Portobello Mushroom Club Sandwiches
Gingerbread Muffins »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Fuss Free Cooking aims to make your weeknights cooking a breeze & tasty.

For business enquiries, including paid partnerships and collaborations, contact me directly by completing the contact form here. I look forward to hear from you.

Search this blog

On My Youtube Channel

Food Advertising by logo
Instagram Feed
Something is wrong.
Instagram token error.
Follow

Leftover Makeover

Golden Fried Rice

Butter Fried Rice | Fuss Free Cooking

Butter Fried Rice

Easy Broccoli & Egg Fried Rice

10 Creative Leftover Recipes - Fuss Free Cooking

10 Creative Leftover Recipes

CHINESE EGG DROP SOUP, RICE PORRIDGE STYLE (AKA CONGEE)

Chinese Egg Drop Soup, Rice Porridge Style (aka Congee)

Disclaimer

This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.

© Fuss Free Cooking 2010 - 2019

Copyright © 2023 · Divine theme by Restored 316

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in