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:-

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

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

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

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

{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.