Dilmah Real High Tea Challenge New Zealand 2013

Laurent Loudeac and Camille Furminieux of Wellington’s Museum Art Hotel have won the New Zealand section of the Dilmah Real High Tea Challenge 2013 with an array of teas, tea cocktails and mocktails and gastronomic delights.Their menu includes braised pork belly tortellini paired with Lapsang Souchong black tea and a sweet of saffron and lemon crème brulee paired with Lychee with Rose and Almond tea.

A total of 14 teams from through the country competed at Eden Park, Auckland over two days to create and serve to judges their interpretation of a contemporary high tea. The food items were a work of art ranging from a concoction of passionfruit pulp covered with a coconut and jasmine green tea mousse sipped from a half egg shell, to a delicate Earl Grey date tea cake served with Earl Grey date puree and butterscotch mascarpone.

For full details, please click here to visit the Dilmah Real High Tea New Zealand website.