Spring Infusion

For the upcoming Viva Sessions, the head chefs in charge of lunch found inspiration at the bottom of a teacup.

Over three courses, Dilmah loose leaf tea will be used to elevate seasonal spring dishes in a number of inventive pairings. Think confit Akaroa salmon with a ginger tea and kombu crumb, Earl Grey-soaked raisins and pistachio rolled chicken, and lemon tart served with tangerine, rose and grapefruit tea-spiked ice cream. Dilmah tea-infused cocktails and wine will be served alongside.

Following a sell-out Viva Sessions in March, next month’s event at Shed 10 on Auckland’s Waterfront will also include a live music performance by Moses Mackay from Sol3 Mio, a fashion show debuting top labels from Smith and Caughey’s new season, and a fabulous silent auction (see the items up for grabs on Viva.co.nz). Not to mention a generous goodie bag valued at over $ 300 to take home. Put the kettle on and secure your tickets now. — Sarah Downs

• Viva Sessions Moods of Spring Long Lunch with Dilmah at Shed 10, 89 Quay St, Queens Wharf, 12-3pm, October 3. Tickets $ 129pp including gift (discounted bundle available). Book at iTicket.co.nz.

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