The state finals for the Dilmah High Tea Challenge are over and I didn’t win the gold medal. A wonderful contestant who’s entered in previous challenges won that and deservedly so. Everyone raved about her presentation. This year all the contestants were judged according to WACS (World Association of Chefs Societies) on a professional level. I was pretty sure I was in trouble.
Every finalist had 2 identical tables — one for prep work and the other for presentation to the judges. We had to provide everything from the cutlery to the food. I quickly unwrapped all the china and got out the linens and realised that the napkins were missing – oh well.
Next were introductory speeches from Dilhan Fernando the son of the Dilmah founder, Merrill Fernando, Black Hat chef Bernd Uber and Robert Shinkel, Dilmah’s tea sommelier and mixologist from Amsterdam. Robert won the 2009 Dilmah Tea Sommelier competition.
First, contestant one did her presentation while the rest of us went to a special green room to pace back and forth. I was number two so I didn’t have long to wait. When I was called I dashed to warm my bread pudding and get ice for the ice tea before the judges sat down.
My assistant on the day was May King Tsang from www.maykingtea.com, the only tea speaker certified by the Australian Specialty Tea Institute. Why May King? She knew tea and I didn’t, plus she was hosting a charity high tea. I knew I needed her advice and she kindly offered to help. Our assistants could help us set up and offer moral support but when it was time – it was only me and those 3 men.
After introducing myself to the judges, I began by telling them that I’d never entered a food contest before and I had never been to a high tea until the previous Sunday so the theme of my high tea was “Yank in Oz” because the only high teas I’d ever seen were in books, TV or in the movies. They laughed. More importantly, they talked to me the whole time. It was a very pleasant experience. I’ll admit that I did ask that if they hated everything not to make me cry. Not to worry, they said, they never did that.
The word on the net was, the judges didn’t say much during the presentations, it was all strictly business. Thankfully that’s not how it was for me. I figured I had nothing to lose and wasn’t going to win anything anyway. I just decided these were three interesting men I was serving snacks to.
I needed to brew tea first so I rinsed my pot and made the tea. 3 minutes is a long time when you’re watching the clock!
I served some tarts with caramelised onions and goats cheese in a quiche batter. Chef Uber said he didn’t enjoy chevre but the onions really cut through the cheese and he liked the tarts. Win.
Then I served finger sandwiches of ocean trout, dill and cucumber ribbons on a bed of horseradish cream cheese with a dash of tabasco. I explained that I’d interviewed Tetsuya Wakuda at the Noosa Food and Wine festival and he’d convinced me about ocean trout. The chef said, “In this job I eat a lot of sandwiches and I could have lived without another until I took the first bite. That horseradish and tabasco were delightful.” Win.
Next came a tea pairing and I told them every American drinks iced tea so that’s what I prepared. I used the Dilmah Berry Sensation tea and added some Earl Grey and served it with lavender shortbread. This was well received but the ice had melted so I lost points for that. The trick apparently is to make ice from tea. (I doubt it would have survived the trip from the Sunshine Coast) I will remember this the next time I serve ice tea to guests.
Finally I served my white chocolate bread pudding made with brioche and cream infused with Dilmah Rose and French Vanilla tea. It was a hit with the Dilhan. The buzzer went off indicating the end of the presentation but they kept eating and talking! I was stoked.
Then I was supposed to get 5 minutes of criticism and they were: no napkins – I’d left the fancy neatly pressed matching napkins in the car and John was off in Logan getting his driver’s license renewed, my tarts could have been bigger and the ice tea should have been made stronger to overcome the ice melting. Otherwise they loved everything and my tea matching was spot on.
I was very happy with it and was told to stand around to wait for the photographer. I had to make a complete place setting for a photographer so she could photograph me and all the dishes I served. They’ll make a cookbook out of some of their favourites.
After the pictures I began cleaning up and doing my dishes and repacking everything while the last couple of presentations were going on. The judges took about 10 minutes to make their decisions and during that time I was interviewed on camera for a video Dilmah will put online at some point — or I could end up on the cutting room floor.
Now I should have said that last Saturday my photo was in our local newspaper along with a story that I was in the finals of the high tea challenge. Another woman from Noosaville was also interviewed and she said she was convinced she was going to win. What a load off my mind. I could be happy that someone local was the winner.
Maybe her confidence was just what I needed not to care about the outcome so I simply imagined that these men were at my place for tea. I served, I chatted and I had fun.
We were all called together and got the speeches about how wonderful we all were to join in the contest, etc. etc. and they talked about the certificates of merit and then announed the bronze medals – one to the woman in Noosaville. (She told me later that they didn’t like her prawn cocktail because it was too difficult to eat at a high tea. It was striking on the plate though.)
I didn’t get called up for a bronze medal but I still wasn’t concerned because I didn’t think I’d done enough to merit even a certificate. But… I got the silver medal. Nobody was more surprised than I!
I don’t know if I’ll enter next year but it was a great experience. If I do I’ll remember napkins and I’ll make sure my dishes are all the same size and I’ll wear flat shoes! This is my lavender shortbread.
- 50 grams rice flour
- 100 grams cold butter in small cubes
- 100 grams flour
- ½ tsp edible lavender
- 50 grams sugar
- Preheat oven to 160C / 320F
- In a mixer, cream the butter, sugar and lavender until well mixed and pale in color.
- Add flour and rice flour and mix to combine.
- Turn out onto a floured surface and knead gently until smooth.
- Pat the dough into the bottom of a loose bottomed pan (so you can get it out of the pan to cut it.)
- Gently mark cutting lines.
- Bake for 40 minutes until firm but not brown.
- Let cool for a few minutes and cut into small rectangles or triangles.
- Place rice flour, plain flour and lavender in TM and process for 3 seconds on speed 8.
- Add remaining ingredients and process for 10 seconds on speed 6 and then 20 seconds on interval.
- Pour out crumbly mixture and knead until smooth and pat the dough into the bottom of a loose bottomed pan (so you can get it out of the pan to cut it.)
- Gently mark cutting lines.
- Bake for 40 minutes until firm but not brown.
- Let cool for a few minutes and cut into small rectangles or triangles.
I know this was a long post and I apologize but I wish I’d read a post like this before I went. I wouldn’t have been as apprehensive.
Congratulations! Your food must have been outstanding because high tea is as much about the food as it is presentation, the missing napkins cost a lot of points! I really want to try those sandwiches and the tarts too. I’m really proud if you Maureen, great job!
I have a lot if lavender in my garden but it’s not culinary lavender, do you think I could use it in the recipe anyway?
Yeah, they rode around with John in the car 🙂
There are two types of lavender and I got mine from the local spice shop. Maybe a horticulturalist could tell you if what you are growing is edible.
Congratulations and well done!! Silver medal… outstanding. 🙂 Tea is a major thing in Sri Lanka so this is a big deal in my book. : )
The lavender shortbread looks lovely and sounds very tea time friendly (unlike the shrimp-bronze medal dish). 🙂
The Dilmah company is in Sri Lanka but they sell their tea all over the world.
Congratulations!!!! This is so terrific! I’m delighted for you. Too bad about the napkins, but you’ll remember them next year (and hopefully win the gold – no pressure, though!). Maybe next year you could extend your iced tea theme with Southern sun tea, and maybe serve some Southern dishes like cheese straws, pimento cheese sandwiches, and so forth. Or not. 😉 Anyway, thoroughly fun read.
LOL thanks! I haven’t had sun tea in years. Good idea. I remember “pimenno” cheese sandwiches in workers’ lunches in Knoxville 🙂
My biggest congrats to you my friend, that is such a wonderful accomplishment 😀
Your shortbread looks perfect and who doesn’t love lavender? 🙂
Cheers
Choc Chip Uru
I’d never cooked with culinary lavender before. It was a guess 🙂
Hooray!!! Silver is fantastic!!! And your menu sounded just amazing, too…such great comments from your judges. You must be on cloud nine 🙂
At least cloud 6. 🙂 It was a terrific experience and everyone was so kind, there was nothing not to enjoy.
Am so pleased for you! Methinks this would have been an experience to remember even if no special mention was there at the end: one had taken part – how many do?! But to get a silver: good’on’ya as we say here, and you are an Aussie now 😀 !
I’ve been a dinky di Aussie since 2005 – I just have difficulty with the accent 🙂 Thanks for the comment, Eha.
Congratulations on the award and your courage entering in the first place. The contest seemed quite elaborate and very demanding not only in the creation and presentation of the dishes but in the actual service and the discussion with the judges. That you actually won a place in your first contest is amazing … I snickered a bit that you did better than the confident woman from Noosa. 🙂
I’ve never used lavender (not even tasted anything made with it for that matter) but was pleasantly surprised to see that I actually have the same shortbread cookie cutter (used for my alfajores) that you seem to have used to cut out yours. Perhaps that means that I am destined to give them a try.
I think it’s cute we have the same one. Your comment made me laugh. My next-door neighbor said the same thing after reading the newspaper article.
Well done, Maureen! And congratulations. Those sandwiches sound lovely… and what an honour for you. ‘; )
Thanks, Lizzy. My reward was getting to talk with Bernd Uber, Dilhan Fernando and Robert Shenkel. All three were a class act from start to finish.
You trickster, you! All along you lowered our expectations, only to surprise us with the announcement that you are the Silver Medalist! Congratulations, Maureen! You must have read some great books and watched some really authentic movies! 🙂
I’m a quick study, John 🙂
Congratulations on your silver medal! Thanks for writing about your experience. I think it unlikely that I would ever make it to a state final so it’s a nice insight into what goes into it.
The shortbread looks lovely!
I looked everywhere for a post about how it all happens so I decided to write my own. 🙂
Congratulations! I would have found that very nerve racking, but you obviously did a great presentation. Silver medal – fantastic! GG
I was a bit worried about my tea expertise and that stressed me a bit but once I got there I knew I had nothing to lose and didn’t expect to gain anything. I just decided to have a good time.
OMG! Congratulations!!! 😀 😀 Silver is the new gold anyways 😉
I can’t wait to try your lavender shortbread. I have edible lavender in the pantry waiting to be used 😀 xx
LOL Shellie you are too funny 🙂
Well done Maureen! That’s fantastic and I’m so proud of you 😀
LOL After meeting the Dilmah crew, Lorraine, I know why you like them so much.
Well done Maureen, I know you wanted 1st but you have done yourself proud. I made some lavender shortbread last year and thought they were as much a taste sensation as garlic bread was when I first tasted.
Actually, David, I entered the competition at the request of a PR person and I had no intention of winning anything. 🙂 I was quite chuffed with a medal.
Congratulations! I think this really proves the point that food prepared with love and care can speak volumes, and that professional and technical skill is not always everything. What a great result for you, and what a fabulous attitude you had to it all. Well done!
It was interesting because we were judged on a professional WACS standard. When I thought that I was pretty sure I was toast. 🙂 Worked out okay though.
Congratulations Maureen. You seem to be so calm in such stressful situations. I would have been a blithering mess. You certainly went into the competition with a great attitude and well done to you. Congrats on that silver medal – it’s very impressive. And your menu sounded interesting and amazing. You’re such a pocket-rocket of talent xx
I couldn’t understand why everyone was wringing hands and gnashing teeth. I suppose if it had been important that I won, then I might have been more anxious.
In my mind, the big win for you was just participating, enjoying the event, and having fun. A metaphor for life.
Congratulations on the win and medal too…..icing on the cake so to speak.
Congratulations on winning the silver medal!!! That sounds like it was a great experience, even if you forgot the napkins. 😉
It was certainly worth doing!
Woohoo well done Maureen!!!
I hope you’re enjoying yourselves, Missy!
Silver medal is just as awesome! Congratulations, fellow yank! Persians drink tea, but it’s nothing as formal as the traditional High Tea. You had a terrific attitude and I love using lavender with baked goods. I’m sure the shortbread was delicious!
I made the shortbread twice. The first time I used too much and I thought it had a funny aftertaste in the back of my throat. The second batch were just right.
Way to go Maureen!! You knocked them out.
I probably only nudged them a little, but thanks!
A huge congratulations!
Thanks!
Congratulations on your silver medal Maureen! Your table looked fantastic! And that lavender shortbread looks divine. I have some lavender in the cupboard I should put to good use. Thanks for the reminder!
I had some unopened in my pantry and was trying to think what strong flavour I could add to the shortbread to match the strong flavour of the teas.
Congratulations Maureen! For your first time, you did fantastic. High tea is quite a big deal here in Hong Kong. Have you ever been to the Peninsula hotel for high tea? I think that is a must do experience to see how fun it can be. I love your little lavender biscuits. A dainty and delicious treat.
Bam, it will be on my list for my next visit!
Thank God to read from Bobbi that that institution is still going: have not been to HK awhile! High Tea at the Peninsula was my very first experience of the ritual when I was in my early 20s! The ‘ceremony’ of it all absolutely floored the still ‘foodily immature’ me! Next was ‘Fortnum & Masons’ in London [but nowhere as exciting] . . .
Congratulations Maureen! Love the thought that you put into your high tea treats.
Have you ever heard of the playground saying “first the worst, second the best?” You are best 🙂
No, I’ve never heard that phrase. funny 🙂
Congratulations Indeed!! What an experience, and your shortbread sounds absolutely delicious. Great job, and here’s to gold next year 🙂
Dear Maureen, Congratulations! I had know doubt while reading this post that you would win!! You went in this competition with a good happy attitude; prepared yet slightly cautious and not over confident and best of all you won!
I am sure my daughter will love these lavender shortbread cookies.
Blessings dearest. Catherine xo
I love shortbread, lavender is a lovely addition. Congratulations on your win!
Congrats on winning! I LOVE shortbread cookies and these look divine! I have a jar of edible lavender. I can’t wait to use it on these cookies. 🙂
Congratulations Maureen!! What a wonderful result, and by the sounds of it, quite a wonderful experience. I love lavender shortbread too – perfect for high tea or any tea 🙂
Congratulations!!!
I love the look of your lavender shortbread! I love using lavender in recipes, it really does add an interesting flavour.
I told you there was nothing to worry about, the judges are so friendly!
Wow Maureen I would have been nervous as hell, it really was a big comp. Congratulations a silver how amazing. You must have charmed them completely ( yeay!) you very clever cookie you x
The shortbread looks and sounds delicious..I have never tried to make anything with lavender. I think this should be added to my to-do list. Bookmarking this recipe
Congratulations!!! I am so excited for you. I am a huge tea drinker and love lavender, so I’ll have to pick up some lavender and make some lavender shortbread happen. After all, it is award winning.
Yay you!!! Big congrats, darling! xo
aww, shucks.. thanks!
Oh wow Maureen congratulations! You are making everybody proud of you. 🙂
CONGRATULATIONS!!!!! Well done. Love your table setting and your tablecloth. How did you know what size tablecloth to bring? Glad you had a grand time.
I didn’t know.. I was told the table was much bigger and I was just going to put that in the center 🙂 it wasn’t the best size but it worked out okay. Thanks!
It was more than just okay, it is perfect.
🙂
CONGRATULATIONS!! That is so awesome that you got the silver medal. That shortbread sounds delicious!
Congratulations Maureen! The silver is awesome!!!! I would never even expect to place on my first food contest. This just shows you were made for this and should do it again. And yes – flats would be a necessity. In fact, flats are ALWAYS a necessity. 🙂 Your menu sounds fabulous and the lavender shortbread – I want it now!!! I’ll be pinning this for when I can turn the oven on again. It’s just way too hot right now.
You’re really sweet! 🙂
Ah! Congratulations! Silver medal! What a wonderful event. I only wish I could have attended (and sampled some if not all of the fare!) These lavender shortbread look heavenly too. Thank you for sharing!
That is fantastic, luv! Well done! 🙂 I met May King at a tea demo in Brisbane last year and thought she was so lovely and very knowledgeable. What a great partner for you. 🙂 All your choices sound absolutely scrumptious. 🙂
I felt very lucky when she offered to be my assistant.
Congratulations Maureen!
What a wonderful achievement! I am so proud of you and I have to say your table looks elegant! I have never been to a high tea party before! Loved reading about your experience. You are a wonderful writer my friend
There we go! Sweet success for my sweet maureen. We are all super proud of your achievement. The lavender shortbreads call for gold though!
Thanks, Helene. I was pleased with my first contest entry. This is a pretty big event in Australia.
Maureen, I found this very interesting. I never knew what goes on at these competitions. Maybe one day I’ll get up enough confidence (or gumption) to enter one!
Fran, you should try it next year. You’d be a shoe-in for sure!
Woohoo Maureen! Go you little beauty, Silver is awesome!! Congratulations!!
‘Yank in Oz’ Ha!! Love it!
I iz what l iz. 🙂
Maureen, HUGE CONGRATS!!! You never used lavender in cooking and this is your very first contest and you won?! You are so talented! Really happy for you! I love the smell of lavender, and shortbread is my favorite pair with the tea!
Sounds tea-licious, Maureen. What a treat for those judges. The lovely lavender shortbread gets a gold medal from me.
oh good 🙂 Your comments always leave me smiling
It was a great day, Hester 🙂
Maureen!!! Silver is pretty darn good! Congratulations!!!! The lavender shortbread sounds divine. (I am growing some now.)
Just saw this post, it looks like a wonderful experience! Congratulations.
I am looking forward are to making these shortbread cookies, but would you please tell me what size pan with the removeable bottom you used? Thanks!
I am planning to go to a lavender farm in Indiana this weekend and will pick up some edible lavender for this!
14″ x 5″ is what I used.