Enter the Dragon

Enter the Dragon

Dilmah’s Natural Infusion of Blueberry from the Silver Jubilee Series is made into a special cocktail served chilled and refreshing.

Dilmah Coupe Caramel

Dilmah Coupe Caramel

MAN-ZI-KOE COOLER

MAN-ZI-KOE COOLER

Recipe by Michael Kitts & Maximilian Rauch of Emirates Academy of Hospitality Management – Dilmah Real High Tea Global Challenge 2015 Gold Medal Winners

THAI CARAMEL CUSTARD, BABY BANANA, CARAMEL

THAI CARAMEL CUSTARD, BABY BANANA, CARAMEL

To assemble pour the chilled caramel sauce over the custard and finish off by garnishing with
the banana.

HONEY CUSTARD WITH LAVENDER FOAM AND SABLE BISCUIT

HONEY CUSTARD WITH LAVENDER FOAM AND SABLE BISCUIT

Recipe by Vilmos Dohnal and Wesley Schipper of Restaurant Vermeer – Recipient of The Leaf & Artisan Trophy for "The Most Tea-Inspired Food"

STRAWBERRY, QUARK, GINGER, SRI LANKA LONG PEPPER

STRAWBERRY, QUARK, GINGER, SRI LANKA LONG PEPPER

Recipe by Joost Van den Hoven & Rob Rademaker from Netherlands – Dilmah Real High Tea Global Challenge 2015 Silver Medal Winners

Dilmah Tea Inspired Recipes

Tea mixology is about tea in drinks, tea gastronomy is about tea in food, and tea inspired is about anything… but it must have an element of tea in it. It is where tea infused masterpieces are brought to life. There is a tea for every moment, for every mood, and for every occasion. There is a tea for every fruit, vegetable and meat, a tea for every culinary style and a tea whose unique personality matches every person’s individual taste.

As part of a dish, as an element in mixology or an ingredient, as a part of savoury and sweet morsels and spirits, there can be no doubt of it. In the sensations that tea offers- its taste, mouthfeel, and in its natural goodness, there is a delicious harmony in the union of tea and food.

Tea Gastronomy Recipes

Ceylon Green Tea with Lychee and Ginger Jelly Trifle

Ceylon Green Tea with Lychee and Ginger Jelly Trifle

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Grilled Lobster with Sauce Crème Ceylon Green Tea with Lychees and Ginger

Grilled Lobster with Sauce Crème Ceylon Green Tea with Lychees and Ginger

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Modern Bûche de Noël

Modern Bûche de Noël

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Roast lamb cutlets with Dilmah Peppermint Cinnamon and Clove Crust

Roast lamb cutlets with Dilmah Peppermint Cinnamon and Clove Crust

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Tea Mixology Recipes

Blackcurrant T-shake

Blackcurrant T-shake

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CHAMOMILE BELLINI

CHAMOMILE BELLINI

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Cinnamon Curry Darjeeling

Cinnamon Curry Darjeeling

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Feeling Blue

Feeling Blue

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Tea Pairings

Four Cheese Pizza with Black Olives Paired with Ceylon Spice Chai

Four Cheese Pizza with Black Olives Paired with Ceylon Spice Chai

Dilmah Ceylon Spice Chai

Four Cheese Pizza

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Pâté and Pesto on French Baguette Paired with Green Rooibos with Cardamom, Ginger and Orange

Pâté and Pesto on French Baguette Paired with Green Rooibos with Cardamom, Ginger and Orange

Dilmah Green Rooibos with Cardamom, Ginger and Orange

Pâté and Pesto on French Baguette Paired

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Salad of White Asparagus Cucumber and Dill in Fresh Cream Paired with Green Rooibos with Lemongrass and Spearmint

Salad of White Asparagus Cucumber and Dill in Fresh Cream Paired with Green Rooibos with Lemongrass and Spearmint

Green Rooibos with Lemongrass & Spearmint

Salad of White Asparagus Cucumber and Dill in Fresh Cream

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Tea Recipes from Chefs Around the World

Dilmah Recipe

CHAMOMILE BELLINI

Ho Wing Hong
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Dilmah Recipe

Fragrant Oolong Mocktail

Rocky Dunnam
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Dilmah Recipe

Santa Martini

Robert Schinkel
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Dilmah Recipe

Tea Poached Sea Bass

Rocky Dunnam
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