The competition is to create a good quality contemporary High Tea which contains some guidelines and rules that had to be followed. This is a picture of the variety of teas we had to select from.
“The menu had to contain a minimum of four varieties of Dilmah Tea’s to be brewed and served at the table for judging. A traditional black tea using loose leaf tea served hot, a hot tea mocktail/tea comforter, a tea cocktail served chilled (tea-based drink with alcohol) and a chilled non-alcoholic tea mocktail made with either black, green or flavoured teas. The following food items had to be brought in pre-prepared, ready to serve, though heating facilities were available, no cooking was allowed. A combination of two sweet and two savoury afternoon tea/high tea food items (four pieces of each). These are to be served to complement the four teas. Tea must be the main flavouring ingredient of one of the sweet and one of the savoury food items (four pieces of each).”
We prepared all foods and drinks on Thursday 6th September and Loraine drove us to Brisbane, which took five hours
Friday 7th September at 1.40 PM we did our presentation of The High Tea. I was a little bit nervous because I had not done a competition for nearly twenty years, nevertheless it was a great presentation with Bree composed and very professional. We had 30 minutes to prepare and 30 minutes to present our High Tea. It was done within the time limit and afterwards the judges (Bernd Uber, Dilhan C. Fernando and Peter Kuruvita) gave us constructive feedback after the presentation.
At 4.30 PM the award presentation started with the consumer competitors winners announced. This group won 4 Gold, 5 Silver and 2 Bronze medals and the professional competitors won 1Gold, 1 Silver and 1 Bronze medal.
We won a Silver medal and here is the certificate.
Dilmah Real High Tea Challenge Australia 2012 part 4 to follow
No comments:
Post a Comment