Dilmah
When I was a kid my grandparents would give me an advent calendar. Each day until Christmas came, accompanied by a big pot of tea, we’d open a window of the calendar. Hidden behind every window there was a chocolate treat. With the upmost concentration I’d pour my grandfather a cup of tea from that huge teapot. Carefully opening the next window with it’s hidden treasure, then melt that chocolate in my mouth with some hot tea. These were exciting and important moments for us.
It was this memory that inspired me to create ‘ Six days to Christmas’ that became a winning dish for the 2017 Dilmah Christmas challenge.
1. Ceylon silver tips white tea and powdered sugar
2. Crunch of pistachio
3. Pear poached in Ceylon silver tips white tea (served +/- 10 degrees Celsius)
4. Roasted almond paste
5. Puree of chestnuts and tea of marzipan, rose and mint
6. Dark chocolate (52,6 %) with hints of Lapsang Souchong
To compliment the dish and create a ‘round’ and ‘richer’ texture in the mouth, it’s served with a warm ‘eggnog' made from earl grey and Pekoe earl grey liquor.
School of tea
As a result of being a winner in the Dilmah Christmas challenge I got invited to visit their school of tea in Sri Lanka. This was a super inspirational trip that connected me with food professionals from all over the world.
