Cooking up a tea winner
View(s):“Tea is a very sensitive experience,” explains Chef Ronaldo Sadiz, while adding the finishing touch of mint leaves into coconut shells full of hot water. We meet Ronaldo and his partner Dammika Herath in the heat of the competition on Wednesday morning – the pair are one of the 21 teams from around the world vying for the title of Global Champion of the Dilmah Real High Tea Challenge.
A feast for the senses: A dish from the New Zealand duo
Held from July 1 to 3, the competition invited the best in the culinary field from 14 countries to recreate the ideal Afternoon Tea for the 21st century. Ceylon is synonymous with tea, its relationship dating back to the 1800s. The competition was thus a culmination of the journey and evolution of the tea tradition coming back full circle to the roots of its beginnings as a major Sri Lankan export.
Held at the Ballroom of Hilton Residences, the competition rounds are tinged with excitement, but looking around there is little sign of nerves among the competitors – just the soft hum of activity and the relaxed faces of the Judges at the tasting tables. To the observer it is a tableau reminiscent of a tea party in itself, with the tables dressed to reflect the country’s presentation.
Representing Dubai, Ronaldo and Dammika’s presentation was a marriage of Dubai’s tea culture and the flavours of their own Filipino and Lankan roots. Like many first timers at the Tea Challenge the two had to continually try out various combinations to find the flavour companion to the good cup of tea. Shot glasses of honey to deep coloured teas are an edgy, contemporary blend, while their counter stacked with plates of dates, mango and a multitude of bottles are a nostalgic echo of the familiar Asian and Middle Eastern roadside tea kiosks.
Visual treat: A dish from the duo representing Dubai. Pix by M.A. Pushpa Kumara
Having left an impression on the Judges at the national level competition in New Zealand, Volker Marecek and Benjamin McManus are no strangers to cooking with tea, having competed in the Tea Challenge in 2012 and 2014. The two admit that cooking with tea “is a challenge”. “It’s not something you see on the cooking shows on TV” says Volker.
For Benjamin the mixologist, pairing tea with alcohol is about depth, timing and precision. “It’s like plucking the tea leaves at the right time,” he says. The challenge for him and other mixologists is in finding the balance between the tea and alcohol. It’s why he fermented his own alcohol for the competition. The competition for the duo was all about the journey. Reflecting the lush greenery and iconic natural beauty of New Zealand their presentation is a feast for the senses. Duck tongue with greens and a pine needle gel on wooden bark-like plates accompanied by a zesty lemon iced tea mocktail are a sensory showcase of a New Zealand morning of duck shooting in the green wilds.
Tea is an integral part of New Zealand, explained Benjamin of the drink that has rooted itself in the cultural history of many a country, with Ceylon tea playing a principal role. There are many more competitors all intent on creating a special dish, but who will win? It’s a tough contest, that much is evident.
The competition reached its grand finale last night—look out for next week’s story as we catch up with the winners of the Dilmah Real High Tea Challenge.