Page 48 - Demo

BEVERAGES DILMAH ADDS A LITTLE EXTRA INSPIRATION For its Inspiration range, Dilmah chose a range of herbs, roots and spices with traditional wellness benefits. No herb is quite like tea, according to Dilmah. “Born as a medicine, evolved into a beverage, tea has a unique combination of taste and goodness,” the Sri Lankan tea brand said. “There’s more, \[though\], because both are the result of the fingerprint of nature on tea – the influence of sunshine, rainfall, humidity, soil and climate. “As tea that’s grown, handpicked and made with the love of a farmer for the subject of his passion, Dilmah was formed around a respect for that influence of nature – tea that is garden fresh, maintaining its purity and goodness.” The Inspirations from Dilmah, however, are a little different. “While each cup of Dilmah is genuinely tea, inspired, the Inspirations have a little extra inspiration, and hence the name,” the brand said. “In crafting the teas and infusions that form the Inspirations, we tasted herbs, roots, spices grown in and around our tea gardens, focusing on those with traditional wellness benefits.” Dilmah chose nutmeg, cinnamon, bael flower, Indian sarsaparilla, cloves, lemongrass and ginger. The result, Dilmah says, is a selection of “truly inspiring” teas combining the taste and goodness of nature in teas and infusions. “Our Ceylon Spice Chai is a profusion of tropical texture and flavour: single- origin Ceylon black tea with ginger, clove, lemongrass and cinnamon,” the brand said. “Our Rose with French Vanilla is romantic with its soft, sensual red rose flavour, with added deliciousness from the gentle embrace of bael flower. “Italian Almond is more fragrant than ever, the slightly bitter almond complemented by the sweet, woodiness in nutmeg. “Our Jasmine Green Tea is mild and alluring, with jasmine petals adding their flavour and fragrance to the brew. Our chamomile flowers are sublime, the delicate, floral aroma wonderfully extended to the taste, with hints of honey and apple. Chamomile is prized for its mildness and, as an evening infusion for anyone wishing to enjoy a good night, the handpicked flowers of chamomile are an experience.” Dilmah says more than 8000 Australian shoppers voted for the Inspiration range as their Product of the Year 2021 in tea. “The Nielsen consumer research revealed shoppers' overwhelming preference for healthier, plant-based products,” the brand said. “The world's largest consumer-based awards program combines a panel of industry experts as judges and votes from over 8000 Australians on six key innovation criteria. They include relevance, uniqueness, excitement, likability, distinctiveness, and innovation. “The five Dilmah Inspiration teas and infusions that were chosen for the award include our Rose with French Vanilla with natural bael flowers, Green Tea with jasmine flowers, Chamomile Flowers, Ceylon Spice Chai, and Italian Almond with fresh Sri Lankan nutmeg.” DILMAH CHAMOMILE CRÈME SAUCE AND LOBSTER Ingredients • 2-3 lobster tails • 4 tea bags Chamomile tea removed from the bags • 500ml fish stock • 500ml white wine • 150ml Noilly Pratt (dry vermouth) • 500ml double cream • 5 shallots, finely diced • 1 bay leaf • 5 white peppercorns • Sprig of thyme • Salt to taste Method • Combine all the ingredients except tea and cream in a heavy based pan and reduce by 75 per cent. • Add the tea and infuse for 5-6 minutes while still boiling and add cream. Bring to the boil, season, and turn off. • Strain and set aside. • When needed, warm up the sauce just before boiling, then use a stick blender to emulsify before using. This can be kept in the fridge for one week. • To serve, cook the lobster and slice the tail. • To cook the lobster, heat a barbecue and brush with oil. • Cook flesh side down for 3-5 minutes, then turn over. • Brush with oil and continue to cook until the lobsters are done, 5-7 minutes on each side on a moderate barbecue. • Serve with the crème sauce and garnish with sliced shallots. 46 CONVENIENCE WORLD JAN/FEB, 2021