Tea is on the rise and not just to be consumed in the most traditional of ways, with tea ‘bars’ popping up globally, the increasing profile of tea cocktails and now it seems we have an increasing appetite for tea as an ingredient, adding a new dimension of taste, texture and flavour to our foods.
- 2/3 cup (160ml) thickened cream
- 40g unsalted butter, chopped
- 2 teaspoons loose Dilmah Exceptional Elegant Earl Grey tea leaves
- 170g fine-quality bittersweet chocolate (not unsweetened), finely chopped
- 100g feuilletine
- Murray River pink salt, to decorate
Combine cream and butter in a small saucepan over high heat. Bring to the boil. Remove from heat. Add the Elegant Earl Grey tea leaves and stir to combine. Set aside for 5 minutes to infuse.
Place the chocolate in a heatproof bowl. Pour hot cream through a fine sieve over the chocolate, pressing with the back of a spoon to squeeze as much cream as possible through. Stir until chocolate melts and mixture is smooth. Cover with plastic wrap and place in the fridge for 2 hours or until firm.
Line an oven tray with baking paper. Place the feuilletine in a bowl. Roll a teaspoon of chocolate mixture into balls and roll in the feuilletine to coat. Note, when rolling your truffles, ensure your hands are cool and wear rubber gloves so the truffles don’t melt. Place on the lined tray. Repeat with remaining chocolate mixture. Top truffles with pink salt to serve. Makes 30.
You know your mum is a queen – so make sure you treat her like royalty this Mother’s Day with an indulgent high tea in Market Place Restaurant at Crowne Plaza Christchurch!
This Mother’s Day, the cosmopolitan Market Place Restaurant will be looking especially stylish, dressed with white tablecloths and filled with beautiful blooms from Bourbon Rose Florist. Music by resident pianist Peter Lewis will complete the superb ambience of the special day.
In addition to a range of sweet and savoury classics gorgeously presented on tiered stands, specialist stations around the restaurant will offer delicious treats including a selection from Cakes By Anna, affogato and iced coffee, a chocolate fountain and a range of T2 teas.
Hotel General Manager Reinier Eulink is upbeat about hosting the first Mother’s Day. “Since opening, Crowne Plaza has been popular with locals celebrating special occasions and we’re excited to add Mother’s Day to our calendar.”
For $49 per person you receive high tea, including a glass of bubbly on arrival, and unlimited coffee and T2 tea, making this deluxe experience the best gift you’ve given mum yet!
There are two afternoon options: 12-1:30pm, or 3-4:30pm and bookings are essential – email firstname.lastname@example.org to secure your Mother’s Day spot.
New Zealand once led the world in cups of tea consumed per person. So it seems somewhat strange to have to put one’s hat in the ring to defend the humble cuppa.
But despite the seemingly all-encompassing nature of the Kiwi coffee culture, tea drinking is on the rise. And not just in the most traditional of ways.
While sales of herbal and green tea continue to rise for home consumption, it’s the number of tea ‘bars’ popping up that is catching attention on a global scale.
Locally, Poplar Social Club cocktail maestro Charles Gillet has been using Dilmah Tea in his cocktails. Dilmah features some clever cocktail and mocktail recipes on its website, ranging from Colombo Ice Cream Soda, to Mango Tango and Fruit Volcano.
Not a new concept by any means, there’s historical precedent for tea in our tipples, with tea an ingredient used in our early punches. Now, we’re starting to think of tea with the same reverence as coffee.
It’s said we eat first with our eyes. They attract us to beautifully presented food and activate our taste buds. That’s the effect of the sumptuous display in the food cabinet at the Majestic Tea Bar, Barrington.
The Majestic Tea Bar is a premium café offering the very best to its customers – the best food, the best teas, the best coffee and the best hot chocolate – along with an ambience and decor that speaks of yesteryear, with its comfortable armchairs and unique crockery.
The ever-changing cabinet presentation is freshly made each day by the café’s three chefs who delight in being creative, devising treats to appeal to all tastes. But the cabinet is just a tempter to the full kitchen menu on offer. There are all day breakfast favourites from Eggs Benedict Royale, to Creamy Mushrooms and Omelettes, not forgetting the fluffy pancakes.
Lunch is a varied offering – anything from an open grilled sandwich or a carbonara or wedges. Then of course there are sweet treats, including signature cakes, slices and handcrafted chocolates.
“We love cooking,” says Head Chef Mark. “Our food is passion on a plate. It’s fresh and wholesome with a real homemade feel, as well as a new twist on some classic dishes. Every dish is made to order and for us only top quality in ingredients and presentation is good enough. We set ourselves high standards and put our heart and soul into everything we make.”
Located in the Barrington Mall, open seven days – with the kitchen menu available until 3pm daily.