Waters Edge qualifies for Dilmah Global Real High Tea Challenge in July

Friday, 17 April 2015 04:15 - - {{hitsCtrl.values.hits}}

By Sarah Hannan The Dilmah High Tea Challenge for Sri Lanka was held recently at the Colombo Academy of Hospitality Management located in the Sri Lanka Institute of Information Technology (SLIIT) Malabe. Held in partnership with the World Association of Chefs Societies (WACS), the simple objective of the competition was to put the ‘tea’ back in high tea, giving it authenticity, enhancing its overall quality. A 21st century Real Tea Inspired High Tea is the expectation, the possibilities of course, stretch on as far as the mind can fathom. Cinnamon Grand Colombo and Waters Edge bagged Gold awards competing against eight other teams, while Waters Edge qualified to represent Sri Lanka at the global challenge that will take place in Colombo from 1-4 July. Judges Bernd Uber (Presiding and WACS Reference), Alan Palmer (Culinary) and Dilhan C. Fernando (Tea and tea pairing) were impressed by the quality of brewing, which is surprisingly the most common mistake in hospitality tea service. Other contestants similarly impressed the judges with unique themes, innovative pairings and presentation. Dilhan C. Fernando added: “Last week we were judging the Dilmah Real High Tea Challenge in Ecole de Cusine Alain Ducasse in Paris, France, the country where the macaroon was invented. Chef Bernd Uber’s assessment is especially significant therefore, in context of the broad experience he has in tasting macaroons from around the world.”

Fifty Shades of Tea – the winning formula Waters Edge Executive Chef Buddika Samarasekera and Mixologist Ishfahan Dain secured victory with the quality and sophistication of the cuisine and the innovative guest experience they offered. The ‘Fifty Shades of Grey’ inspired presentation ‘Fifty Shades of Tea’ included: - Ran Watte Tea – the champagne of Tea was paired with Truffled Pumpkin and Sultana Flute. The complex and varied flavours in the dish elegantly paired with the high grown Ceylon Tea. Other teas included Dilmah Natural Ginger Tea, Dilmah’s First Ceylon Souchong and Moroccan Mint Green Tea. A Dilmah Rose with French Vanilla Macaroon was the highlight of the presentation, Presiding Judge Chef Bernd Uber described that it was one of the best Macaroons he had tasted. Explaining the contest Dilhan C. Fernando said: “The Dilmah Real High Tea Challenge is unique - it is the toughest tea competition in the world, demanding contestants demonstrate skills in understanding the provenance of teas, their brewing method from water to timing, pairing of food with tea and sophistication and innovation in culinary and mixology.” Culinary Judge, Chef Alan Palmer added that the Dilmah Real High Tea Challenge is the only international culinary competition to be held in Sri Lanka to date, “Ceylon took tea to the world. A cup of tea is a glorious beverage. Dilhan intends that we will soon be serving Ceylon tea on a platter, something that I thought to be a dream.” Dilmah Real High Tea Challenge Dilmah Founder Merrill J. Fernando felt that the High Tea occasion which crafted around tea had lost its affinity with its origins. He felt that tea had been relegated to the bottom of a menu overcrowded with the traditional high tea fare that lacked inspiration, originality and most importantly any connection to tea. A passionate tea grower who worked tirelessly to share the joy of ‘real’ tea with the tea lovers around the world, he vowed to put the tea back in High Tea. Thus Dilmah Real High Tea was born in 2007. July 2015 sees the celebration of this unassuming herb in all its glory and time has now come for the clash of the titans as the crème de la crème of the tea-inspired culinary world meets face to face for the first time. 21 National Winners from all around the globe will be in Sri Lanka to compete against one another in an ultimate battle of all things tea.