Newspaper article

The local paper took my photo last week for this article. It was a freezing morning on our back deck and took ages.  When I said to the photographer that it must be fun doing his job and meeting lots of interesting people he rather glumly said "no"!!

Photo for the local paper

Today I had my photo taken (and re taken) for the local paper.  Not my fave experience I must say:)   And it was a freezing morning out on the back deck.  It is Winter Solstice after all and Mother Nature wanted us to know it.  A cheeky butcherbird decided to join us and sat on the rail the entire time.

me at the dilmah high tea challenge Brisbane

here is the link to the official page of the Dilmah High Tea Challenge held in Brisbane on friday 14 june 2013.   this is the photo of me taken by their photographer (she made us all look good!), and of my tea challenge setting.

Beautiful wooden tea box

Won this lovely box of tea along with my bronze medal. 

My Setting at Dilmah High Tea Challenge

Setting up the table for the Tea competition  

Bronze medal winner me!

So stoked to win a bronze medal today!

What an amazing day it was.   We had an early start- there by 7.30am- to set up our tables and tea settings. 6 nervous State finalists sat around in the green room waiting to be called in front of the 3 international judges including Dilhan Fernando the son of the Dilmah tea company founder.  I was finalist no. 5 so by the time it got to me I was a nervous wreck!  We then had to present our high tea and explain our theme and recipes, including our rationale and sustainability information.   I made a rosy punch using Dilmah Rose and French Vanilla tea, and also made smoked salmon crepes served with their Ranwatte single region tea.  The 3 judges were very kind, and said they found my presentation "homey" which I hope was a compliment.  It was a huge day and I went home in the afternoon thoroughly elated and exhausted.  My sister had come up from the coast to be my assistant, which was a blessing.   Not sure if I will do it again next year but they said it gets into your blood and you become addicted to it.   We will see!

Dilmah high tea challenge- rosy punch

Today I was a contestant in the Dilmah high tea challenge.   Happily readers,  I won a bronze!   I am really chuffed.   And guess what!   that medal is really heavy.   I proudly wore it home. 
Here is my rosy punch recipe:

Rosy Punch:

Ingredients:

2 Dilmah Rose with French Vanilla tea bags

500ml boiling water

One cup sugar

350ml sparkling water

125ml lychee syrup  -(from a tin of lychees) 

add juice and zest of 1 lime

½ North Queensland vanilla bean

Lychees and raspberries-  use fresh Queensland lychees if available, and fresh raspberries when in season;  otherwise use frozen raspberries and tinned lychees.

Method:

Boil water;  add the tea bags and steep for 20 minutes

Cool it to luke warm then drop in the ½ vanilla bean

Add half the steeped liquid  (250ml) to a small saucepan with the cup of sugar

Bring to a simmer whilst stirring constantly till sugar is dissolved, and then simmer for 5 minutes

Allow to cool

Pour rose tea syrup (minus the vanilla bean) into a jug then add- the sparkling water, lychee syrup, the other cup of cooled rose tea and the lime juice and zest.

Stir and add as many lychees and raspberries as you desire!

This is a very sweet drink and the judges suggested adding lime or lemon juice, or even ginger.

I think some champagne would add a fabulous zing to it!

Crepes

A big stack of crepes just out of the pan. 

crepe recipe

Basic crepe recipe:

Ingredients:

1 cup plain flour – organic if possible

1 teaspoon white sugar

¼ tsp salt-  (I used Daintree Vanilla salt with lime zest)

½ tsp ground Tasmanian mountain pepper berry

You can also add 1 tbs of finely chopped chives to the batter if desired or any other herb you fancy

3 eggs

1 cup buttermilk and 1 cup milk or use 2 cups milk if preferred

2 tbs butter-melted  (the easiest way to measure it is to take a big nob of butter, melt it in a saucepan then measure it out when melted and use any remaining butter for the crepe pan).

Method:

Sift together the flour, sugar, salt and pepper in a large bowl

In a blender place the eggs and milk and whizz till a smooth batter but not frothy-  this  can also be done with a handwhisk or a stab blender or electric handbeaters.

Beat your flour mix into the egg/milk mix and beat till well combined and smooth- it may be necessary to put the batter through the sifter to get out any remaining lumps but don’t worry too much- they seem to disappear during cooking.

Add the melted butter and give it all a good beating once again.

Now in your lightly buttered crepe pan  (I used a 20cm one but you could make them a bit bigger) and on a medium high heat :  

Add a small ladleful (about 2-3 tbs) of the batter, swirl around the pan to get it as thin as possible.  Cook for a few minutes till golden then flip over and cook for about a minute more on the other side.

Keep going till all the batter is gone.

Serve with whatever you fancy;  I use a cream cheese and smoked salmon filling..

Crepe making

Today I have been making French crepes for the Dilmah High tea competition.  I love my new French pan!   Recipe to come later.

Dilmah high tea challenge

I just got a call from Dilmah to say I am a finalist in their high tea comp!  I am so chuffed!

afternoon tea

We had a fabulous arvo tea with our mate Pia today.   I made rosy lychee punch and smoked salmon rolls.   Oh and chocolate snaps with macadamias and cranberries.  Yum!