Empowering the Culinary Artistry of Young Talent: The Dilmah Real High Tea Challenge 2023

Empowering the Culinary Artistry of Young Talent: The Dilmah Real High Tea Challenge 2023

The Dilmah Real High Tea Challenge 2023 showcased the creativity and talent of 15 teams from Sri Lanka’s top hotels and restaurants from 9th-11th June at the BMICH Culinary Art Food Expo. This year our focus was on ‘Respect Inspired By Tea’ and contestants were judged on how well they respected Nature’s Luxury, our most versatile herb, Tea in each of their renditions of an Afternoon Tea for the 21st Century! The competition witnessed an impeccable display of culinary mastery under the guidance of a panel of esteemed judges, including Tea Grower & Dilmah CEO Dilhan C. Fernando, Black Hat Chef Bernd Uber and Worldchefs President Chef Thomas Gugler

Congratulations to our well-deserved winners as well as the participants:

  • Most Outstanding Dilmah Always Teatime Presentation- Ismail Abdul & Ayesh Dilshan De Silva from Shangri-La Colombo.
  • Best Tea-Inspired Drink: Trevin Andrew Gomaz & S.P.M. Hanifa from Cinnamon Grand Colombo.
  • Most Outstanding High Tea Table Presentation -Dishan Tharusa Jayasekara & Malshi Sanjana Ranepura from Monarch Imperial.
  • Most Outstanding Dilmah Tea-Inspired Tea-Food Pairing- Kithmi Araliya Rathnasekara & Ayeshma Premasiri from Shangri-La Colombo.


Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.


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Job Post

Manager (International Development): Hotel and Tourism Institute / Chinese Culinary Institute / International Culinary InstituteManager (International Development):

Manager (International Development) – Hotel and Tourism Institute / Chinese Culinary Institute / International Culinary Institute

The Hotel and Tourism Institute, Chinese Culinary Institute and International Culinary Institute (HTI, CCI & ICI), a member of the Vocational Training Council (VTC), was established to fulfil the growing demand for trained manpower for the industry.  It is the forerunner in Hong Kong providing quality vocational education and training for secondary school leavers and in-service professionals with an aspiration to enter the industry.  Programmes offered by HTI, CCI & ICI are diversified, up-to-date, delivered by state-of-the-art facilities and meet the needs of the industry, which include Food and Beverage Service, Front Office Operations, Housekeeping Operations, Hotel Spa Therapies, Event Management, Tour Service and Travel Agency Operations, Chinese / International Culinary Skills, Catering Management, and Wine and Beverage Business Management.

Click to learn more about HTI, CCI & ICI

Hotel and Tourism Institute:

Chinese Culinary Institute:

International Culinary Institute:

Job Post:

Manager (International Development)

Ref. no.: C/HTI/MGR(ID)/06/23-AP2

Major Duties:

  • To establish, drive and maintain close network with international academic / vocational institutions, hospitality and culinary organisations, professional bodies, Consulates and Trade Commissions, etc.;
  • To explore collaboration opportunities with international partners in curriculum development, consultancy, exchange and articulation programmes, etc.;
  • To work closely with Marketing team to lead process improvements, create market plans for designated regions and to develop strategies to promote and build the brand awareness of the Hospitality Discipline;
  • To lead and conduct market research into international culinary education, training trends and market opportunities for development of strategies and curriculum;
  • To plan and implement culinary exchange programmes with overseas culinary training institutions and culinary associations;
  • To promote and explore articulation pathways to higher / professional qualification programs abroad and within the Council;
  • To work with local international schools and non-Chinese speaking organisations to recruit non-local students for the Institutes;
  • To coordinate with international culinary and hospitality experts to conduct seminars / workshops for students; and
  • To secure funding for students and staff development / exchange for overseas training activities.


  • A recognised degree in relevant discipline, or equivalent;
  • At least 5 years’ managerial experience at an appropriate level of responsibility in the hospitality or catering industry;
  • Good records of professional development and linkages with the industry;
  • Good understanding of the current and future development of the hospitality and catering industry;
  • Good management and administrative experience at a senior level;
  • Fluency in written and spoken English, preferably with knowledge of Cantonese and Putonghua; and
  • Proficiency in common computer software application.


  1. The post is in the rank of “Senior Lecturer” under the VTC Grade and Rank System.
  2. The appointee may be required to perform duties outside normal office hours and in designated places as assigned.  Frequent international / regional travels will be required.
  3. In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.


  1. Competitive remuneration package to the right candidate. Appointment will be made on contract and renewal is subject to staff performance and service needs.
  2. Accommodation, travel relocation expense and baggage allowance will be provided for eligible appointee whose current / normal places of residence is proven to be outside of Hong Kong.

Application Procedures:

Interested applicants should apply for the post via email.  A completed application form [VTC-1 (Rev. 3/2023)], together with a full curriculum vitae, should be sent to [email protected].  

Candidates should take note of the following:

  • Completed application form (VTC-1) and detailed curriculum vitae (CV) should be combined into one file in PDF format with a file size below 10MB.
  • The file should be saved with the applicant’s name as “your surname and given name”, e.g. “CHAN Tai-man.pdf”.
  • For the email subject, please cite “Application for Manager (International Development) (C/HTI/MGR(ID)/07/23-AP2)”.
  • Original and copy of other supporting documents are to be provided at a later stage upon request.

Closing date for application: 16 July 2023

Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.

The Council reserves the right not to fill the post(s).

Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.

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Blog Partnership

A culinary dream that came true

A culinary dream that came true

From a young dreamer to a creator of culinary art… this is young Azradeen’s awe-inspiring culinary journey. His story in which he allowed his dreams to lead him rather than allowing his hurdles to push them.

Learn more about Azradeen’s culinary journey below:


Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.


Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.


 Energy saving with commercial refrigerators 

Energy saving with commercial refrigerators 

From counters to cabinets, commercial refrigeration equipment represents nearly a third of the energy used within a professional kitchen. As it is rarely – if ever – switched off, operators could be forgiven for thinking that high running costs are unavoidable. However, when properly specified and regularly maintained, that needn’t be the case.

What is an energy-efficient commercial refrigerator?

The easiest way to determine the energy efficiency of a commercial refrigerator is to look at its energy label. Energy labels were first introduced for commercial catering equipment under the EU Energy Labelling Directive (part of the Ecodesign Directive) in July 2016. Appliances are rated ‘A+++ to G’, with ‘A+++’ being the most efficient class and ‘G’ being the least.

Energy labels for commercial refrigeration equipment also display further key information, such as the total recommended capacity and the annual energy consumption (kWh/annum).

Another helpful performance indicator for operators to be aware of is Climate Class, which illustrates the appliance’s ability to correctly preserve food in different working conditions. Given the typically high temperatures in a professional kitchen, operators should consider commercial refrigeration units built to Climate Class 4 or 5. This will ensure the appliance can operate efficiently, even if the ambient temperature reaches 30- 40°C.

Energy savings with commercial refrigerators

The latest commercial refrigerators and freezers maximise efficient operation thanks to a host of innovative technology.

For example, the Electrolux Professional ecostore Premium range features the Optiflow intelligent air circulation system. This ensures the interior temperature remains consistent, no matter how many times the door is opened or closed.

However, there are a variety of other factors which can impact the efficiency of commercial refrigeration, including the refrigerant gas, the choice of insulation materials and the thickness. Indeed, Electrolux Professional models use the natural R290 refrigerant gas which is both more sustainable than hydrofluorocarbon (HFC) refrigerants, and less corrosive of the compressor and other core internal parts.

Energy saving tips for a commercial refrigerator

The easiest way to keep energy consumption down is to invest in the most efficient model you can afford. However, there are a few tips and tricks that operators can do to maximise the efficiency of any appliance:

  1. First and foremost, operators should never exceed the storage capacity listed on the energy label. Doing so can limit the airflow around the contents and potentially cause it to spoil earlier. While not strictly linked to utility consumption, food waste is still an expense that should be avoided at all costs. Thanks to its innovative design, the Electrolux Professional ecostoreHP Premium counters range, for example, benefits from an increased 20% capacity compared to other units with a similar footprint.
  2. Secondly, the condenser coil should be cleaned at least every three months to prevent the build-up of dust or debris. Doing so will also stop the appliance from overheating and help it to run as efficiently as possible. Alternatively, operators could opt for models with wire frame condensers, such as the ecostoreHP  Premium series, as they have lower maintenance demands.
  3. Finally, all door seals should be frequently removedcleaned, and checked for leaks. Failing to do so may inadvertently increase power consumption as the unit will have to work even harder to maintain temperature. However, seals are straightforward to replace and keeping on top of regular maintenance will keep any issues at bay.  Electrolux Professional models feature a triple chamber magnetic gasket which can easily be removed and cleaned without impacting the insulation properties of the appliance

While commercial refrigeration may be among the most energy-intensive items in a professional kitchen, there are many ways operators can make savings. From specifying high-efficiency models to engraining regular cleaning and maintenance best practice, refrigeration no longer needs to be a major drain on energy bills.

Save more with Electrolux Professional


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How to Create a Green Commercial Kitchen 

Slash energy bills and make a positive contribution to saving the environment with cutting-edge energy efficient commercial kitchen equipment. 

Rising oil and gas prices have added to the stress of running a commercial kitchen and with companies looking to do their part to tackle climate change, making our kitchens more energy efficient brings business benefits and helps our planet. 

You and your team can take some simple steps straight away to start saving on your energy bills. It starts with explaining key changes that can be made to your team and making sure they’re on board with your energy-saving plan. When it comes to replacing your commercial kitchen equipment, you can make significant savings by investing in new, energy-efficient options, ensuring they pay for themselves in a surprisingly short timeframe. 

Easy energy-saving tips for commercial kitchens

There are some simple changes you can implement right away to become more energy efficient. For example, wear and tear on refrigerator and freezer doors is a common and costly problem that’s often ignored. If the doors don’t close properly, the cooling equipment has to work much harder to keep the contents cold. Replace worn-out door seals and keep them clean. 

Try to ensure natural ventilation as much as possible as when the ambient temperature in your commercial kitchen rises, refrigerators and freezers have to work harder to keep your food chilled. One way is to create areas in your kitchen, one for fridges and another for cookers. 

Look at investing in water-saving devices and taps to reduce excess use and take steps such as ensuring that dishwashers are fully loaded before use. By replacing all lighting with LEDs, you won’t just reduce energy consumption, you’ll also reduce the ambient temperature.

Why upgrading your appliances matters 

Upgrading professional kitchen equipment is a key component of any energy efficiency strategy. Following the initial outlay, you’ll enjoy long-term energy savings and can ensure you also hit your sustainability targets as a company.

Professional kitchen fridges are switched on 24 hours a day, 365 a year to preserve food and keep it fresh, taking up a huge chunk of energy consumption in the kitchen. On top of that, US and EU regulations are becoming increasingly stringent. 

Investing in energy efficient commercial kitchen equipment can save your kitchen thousands of dollars in operational costs and play a role in tackling climate change.

Evolving your kitchen appliances

At Electrolux Professional, they believe in social responsibility and the need to be transparent regarding energy consumption and Electrolux Professional’s equipment’s impact on the environment. All their products are designed and built for the future, with the next generations in mind and are labeled to indicate compliance with energy regulations.

Electrolux Professional always seeks to improve energy efficiency in kitchen appliances, even before regulations came into place. Their R290 high-efficiency HD refrigeration cabinets were already in production in 2011, before energy labels were introduced in 2016. 

A fresh approach to refrigeration

ecostore refrigerators, available in class A, are designed for heavy duty working conditions, guaranteeing more capacity and best in class in energy efficiency. The electricity bill can be cut by 80%* with ecostore refrigerators in class A.

While upgrading your kitchen appliances to more energy-efficient models saves you money in the long run. For example, by switching from a class G to a class B refrigerator, you can save a whopping 78%* of energy costs. And if you switch your freezer from a class G to a class C, you’ll save 70%* on average. 

New refrigeration appliances also help reduce food waste while saving energy by keeping power consumption at a minimum even in the hottest of kitchens. Their devices all use airflow to ensure that temperature and humidity are evenly distributed. 

Designed with the planet in mind, Electrolux Professional ecostore refrigerators use natural gasses such as cyclopentane in the insulation and hydrocarbons, such as R290, which has a very low global warming potential. Hydrocarbons have a less aggressive effect on the refrigerator’s components, meaning that they are less prone to wear and tear and therefore last longer. 

Their insulation system also helps limit energy consumption with a greener and more cost-effective solution. They use 90mm thick stainless steel and cyclopentane gas to keep consistent internal temperatures, cutting energy consumption and compressor activity.

An efficient approach to every appliance

While professional kitchen fridges may be the worst offender efficiency-wise in a kitchen, the cumulative effect of all appliances can send energy bills soaring. Electrolux Professional has worked to ensure all commercial kitchen equipment they develop is as efficient as possible, to help businesses and the planet. 

If you’re looking to upgrade your equipment, consider some of these options for your commercial kitchen.


Choose between our induction cooktops or electric “Ecotop” solid tops to save energy in your kitchen. Our induction cooktops are made to measure and automatically stop energy flow when no pans are detected. This cooking system reduces energy consumption by 60%. Our electric solid tops with the special “Ecotop” coating assure 35% less energy consumption.

Electric grills

Our high-performance electric grills reduce grilling time, saving on energy, and can be kept on minimum while not in use. They then quickly reach high temperatures for grilling thanks to our quick heat technology. Choosing an Electrolux Professional electric grill saves 30% on energy consumption compared to other standard models.


Our SkyLine combi oven reduces running time and is designed with the user in mind, with ergonomic features. It relies on a Plan&Save feature that’s based on Artificial Intelligence that optimizes cooking sequences to enable 10% energy savings.

High-speed cooker

The SpeeDelight high-speed cooker uses 60% less energy than regular cookers thanks to its innovative energy-saving mode. It also includes a new feature that puts the unit on standby after a customizable amount of time, helping you to save even more energy. 


Choose the ‘green&clean’ Rack Type dishwashers to use less water, detergent, electricity, and rinse aid for 34% energy savings. Our single rinse Rack Type guarantees the lowest running costs, which can save you €3,530* a year. It’s also a sustainable choice as you’ll be using 53%* less water, reducing energy consumption by 19%*, and using 53%* less detergent and rinse aid.

*based on internal tests

Final thoughts

With energy prices showing no signs of dropping and a more urgent focus on what we’re doing to help protect our planet, now is the time to make changes in your kitchen. From small everyday changes to investing in energy efficient commercial kitchen equipment, there are many ways to be greener and save business costs.

Save more with Electrolux Professional


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Learn more about our partnership opportunities here.

Blog Partnership

Volunteering with MJF Foundation

Volunteering with MJF Foundation

Introducing Chef Selvana Chelvanaigum, Lecturer at the William Angliss Institute in Melbourne. As an initiative to pass on her culinary wisdom to budding chefs at the Empower Culinary & Hospitality School by the Dilmah MJF Foundation, Chef Selvana chose to spend a week in Sri Lanka volunteering with Dilmah! If you’d like to volunteer with the MJF Foundation too, drop a line here.

Watch Chef Selvana Chelvanaigum Volunteering at MJCF Culinary School here:


Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.


Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.


An exquisite, Tea-Inspired evening

An exquisite, Tea-Inspired evening was held at The Nautilus Maldives, where the 2nd and 3rd Generations of the Dilmah Family crafted and presented the First Serving of the limited edition, seasonal, Single Estate Teas from their very own Dunkeld and Craighead Estates.

The guests were given the unique honour of experiencing the exceptionally delicate Queensberry Estate Seasonal Floral Pekoe: a complex seasonal tea with a soft aroma offering a beautiful floral liquor.

 Fine teas paired with delectable bites overlooking a Maldivian sunset made for the perfect evening for the guests of The Nautilus.

Click here to view tea-inspired recipes. 


Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.


The Path to Immunitea

The Path to Immunitea

Did you know that the steaming cup of tea in front of you not only tastes great, it also does wonders for your body! This includes improving your immunity and keeping you away from nasty flus, as research suggests that drinking tea can boost your immune system. 

Your immune system is the first line of defense against disease-causing germs all around you, so fostering a strong system can prevent you from falling sick often. 

This is where Tea comes in! Research suggests that drinking tea can enhance your immune system, due to the polyphenols and theanine present in tea. 

The fresh, tender shoots of tea, which then become Black Tea, Green Tea and Oolong Tea, contain significantly high amounts of polyphenols. As a tea grower that understood the importance of quality and how it affects our health, Dilmah’s Founder Merrill. J. Fernando pioneered the concept of Single Origin Tea with Dilmah Tea – Tea that consists of only the two first tender leaves and a bud – containing the greatest concentration of immunity-boosting benefits. 

Experts recommend drinking 4 – 5 cups of Tea a day to truly unlock the powers of a boost in immunity, and we’re here to help! 

Dilmah’s publication ‘Immunity Inspired by Tea’ is a comprehensive recipe booklet and guide into different ways of incorporating tea in your diet and meal plans. Mixed with other powerhouse ingredients and superfoods, the benefits of your cup of tea are not only further boosted, it also turns into a delicious gastronomy or mixology masterpiece that will leave your tastebuds teangling for more!  

Flip through their amazing recipes such as the Goji Berry Cashew Chocolate, Turmeric, Almond Protein Ball; a stunning Aioli made with Peach Black Tea; Gazpacho shots made with Dilmah’s Tangerine, Rose and Grapefruit Infusion; and Ginger and Mint coolers, among many others. 

With a range of both, gastronomy and mixology, tea-inspired recipes tailored to boost your immunity, Dilmah’s recipe booklet is an important must-have in your cooking arsenal! 

Happy brewing! 


Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.


Love cookies and cream? Learn more about the main fat component of the cream filling

Have you started your festive cookie baking yet? One of the most popular cookies that occupy a significant place in the world market for biscuits is sandwich cookies. The cream sandwiched between the crunchy cookies or the wafer sheets, enhanced the deliciousness of the cookies and wafers. Chocolate or other coatings enrobed the cookies create mouth-watering desserts that are well worth leaving room for!

Have you ever wonder what are the ingredients in cream fillings? Essentially, the cream filling contains sugar, fat and flavouring. Fat is the most important component in cream fillings and is carefully selected to provide the cream specific characteristics. The characteristics that cream fillings should have are as follows:

  1. Quick setting (fast rate of solidification)
  2. Firm at usage temperature and no leaking out from the sandwich
  3. Good melting properties in the mouth to avoid waxiness
  4. Free of trans-fats
  5. Bland in taste to facilitate the addition of flavourings

The cream flavours are vary from indulgent flavours such as vanilla, chocolate and hazelnut to fruity flavours.

Palm oil is the preferred fat for cream fillings formulations basically due to its ability to provide all the above characteristics that are required to produce a good quality cream fillings. If you are concerned about your health, especially the risk of consuming trans-fats and high saturated fat, the palm-based trans-fat free and low saturated fat cream filling is available in the market. Palm-based cream fillings possess the following characteristics:

  1. The cream is smooth and creamy
  2. Solidifies sufficiently as it contains sufficient solid fat
  3. Stay firm at room temperature and able to hold biscuits together
  4. Quickly melts in the mouth leaving no waxy after taste

Palm oil is a source of natural fat 

Palm oil is extracted from the flesh (mesocarp) of oil palm fruits and has a balance fat content of 50% solid fat and 50% liquid oil. Various trans-free fats can be derived from palm oil through physical fractionation, without the need to undergo a hardening process using hydrogen called hydrogenation. Besides cream fillings, palm fats are also suitable for use as a milk fat replacer in ice cream mix, caramels and toffees. Picture below shows the applications of various palm fats in food and nutraceutical products.   

Processing and uses of palm oil after crude palm oil is processed

Palm oil has high oxidative stability

Palm-based cream filling is suitable for long-term storage as palm oil is highly tolerant to oxidation by surrounding air or high temperatures and does not turn rancid easily. 

Smooth and creamy

The type of fat crystals present affects the creaming abilities of fats. Beta prime (β’) fat crystals, which are smaller, more stable, and equally distributed, are present in palm oil. This plays a significant role in its creaming property’s perfection. 

Stay firm at room temperature and able to hold biscuits together

Solid fat in food plays many important roles such as improve appearance, enhance taste, provide better texture and enhance stability. It was found that palm-based cream is more stable than dairy creams, especially in hot climates. The good proportion of solid fat content in palm oil contributes to the consistency of the creams and does not easily oiling out during storage.    

Melts in the mouth leaving no waxy aftertaste

Solid fat that melts entirely near body temperature is required for the use in biscuit cream to keep the cream’s consistency while preventing a waxy aftertaste. The melting temperature of palm-based fat for biscuit cream formulation are around 36oC-39oC which are very close to body temperature.    

Does not contain harmful trans-fat

Trans-fat is formed in high concentration during oil hardening process, specifically partial hydrogenation. Partial hydrogenation of oil is done by adding hydrogen molecule to the oil under high temperature condition with the presence of catalyst. This process converted the natural cis-unsaturated form of the oil to an artificialtrans-unsaturated form which turns the oil into solid state without changing its unsaturated fat content. Partial hydrogenated oil became popular in 1950s-1970s as it was believed to be a healthier alternative to high saturated fat vegetable oils and is widely used in food manufacturing. However, by late 20th century, trans-fat from partially hydrogenated oils has been discovered to have a more deleterious impacts on health than saturated fats, notably heart health, according to a large body of scientific research. Since then, numerous initiatives to reduce artificial trans-fat intake have been taken by health organisations across the world.

On the other hand, palm oil is modified using fractionation controlled by crystallisation (reduced temperature gradually to allow it solidify) and followed by physical separation using filtration. Two types of fats are obtained from this process namely, palm olein (liquid part) and palm stearin (solid part). These fat products can be further fractionated to produce even more fractions and are free of trans-fat. Palm oil is available in different fractions and characteristics, thus is versatile and diverse in its applications.

Sustainable source

The palm oil industry is one of the most highly regulated agricultural sectors in the world. For instance, Malaysia’s palm oil sector ensures compliance with policies that prohibited deforestation, peat development, and exploitation. In Malaysia, oil palm is planted on legal agricultural land. Through the national standard, Malaysian Sustainable Palm Oil Certification Standard (MSPO), Malaysia promotes the expansion of the sustainable palm oil industry. The MSPO certification standard promotes sustainable palm oil production while balancing the need for wildlife conservation, environmental protection, and the livelihood of oil palm-dependent populations.

Visit Malaysian Palm Oil Council’s website and follow them on FacebookLinkedIn, and Twitter to learn more about palm oil’s nutritional and economical advantages as well as environmental sustainability.


24 Days of Luxury Tea Inspired Christmas Recipes

24 Days of Luxury Tea Inspired Christmas Recipes

What could be a better present than the gift of food – from our hearts and hearths, to yours! 

This Christmas, Dilmah spreads love, joy and the gift of kindness in sharing some of our stellar recipes combining our stunning teas and infusions with savoury and sweet ingredients resulting in gastronomic masterpieces fit for royal-tea! 

There is a tea for every moment, for every mood, and for every occasion. There is a tea for every fruit, vegetable and meat, a tea for every culinary style and a tea whose unique personality matches every person’s individual taste. 

Tea gastronomy and mixology brings out the best in teas while bringing out the best in the dish it is paired, cooked or baked with, or mixed into. With the sophistication of tea and the aura of opulence and rich heritage it commands, tea lends itself well to be placed as an essential ingredient in the modern world. 

Using the finest of Ceylon Teas in the process of cooking with tea adds a new dimension of taste, texture and flavour to food, bringing depth and harmony in the union of tea and food. 

And with Christmas around the corner, there is promise of joy and celebration in the air. Here are a collection of Christmas recipes (one for every day of the month leading to the festivities!), to help you plan your Christmas meals, drinks and everything in between, with jolly good food and Dilmah Tea to add just the right amount of festive cheer!

Relish familiar seasonal favourites with a surprise addition such as our ‘Ceylon Cinnamon Spice Tea’ Eggnog; wow your guests with a succulent lamb burger complemented perfectly with a chutney made of Dilmah’s peppermint, cinnamon and clove tea; elevate an ethnic dish of comforting kheer served best on cold mornings, with a stunning syrup made with our Blueberry and clove tea; and add pizazz to your dinner table with a Ceylon Silver Tips ‘t-Champagne’.

With 24 recipes and pairing ideas, this e-publication is sure to put a smile on your face. ‘Tis the season to be jolly and celebrate with your loved ones, so put on your aprons– we’ll bring the tea, you bring the jolly good times to brew!  

For more tea inspired Christmas recipes, see below:


The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality; 

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

For more information about Worldchefs, visit us at

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