A cocktail Night at Cafe Dior

A couple of weeks ago at Cafe Dior Commercial rd, Prahran Serendipitea had the great pleasure to be part of a function put together by the management to launch their spectacular new menu.

While the guests sampled selections from Dior's new tapas menu and discussed the new direction & later hours I was behind the bar cooking up a few Tea Cocktails.
There was a crowd of about 100 and let me tell you they were all very thirsty!
I selected a few of my favorite recipes using Ruby Sipper (Blood Orange Tisane), Fiji (Sencha Green Tea, Pineapple & Papaya), Congo Bongo (Black Tea Coconut & Mango), Eve's Temptation ( Apple Tisane ) & Cha Cha Chai ( Our award winning Chai) , using those teas I worked up about 8 cocktails using, Gin, Vodka, baileys, Kahlua, ice, banana, mango, orange, lemon, lime, cranberry juice & mint... the proportions are a tightly held secret known only to me and my clients.The night went along fantastically and I think as the weather turns we will do a few more events like this to show how much can be done with SerendipiTea's teas.

A tasting at Sofitel's No 35

Last Saturday on a clear and sunny day I had the pleasure of talking with a handful of people about 7 varieties of SerendipiTea.
The venue was the beautiful restaurant on the 35th floor of Melbourne's Sofitel Hotel, with it's panoramic views of the city.
Know, I love talking about tea.
It's even better when I get to speak with a group that was so interested as the staff of No. 35!
It's even better still when a tasting is involved!
We tasted :

• Black Velvet
• Darjeeling
• Congo Bongo
• Temple Of Heaven
• Bancha
• Jade Prince
• Moulin Rouge Chai

Truth be told the group so switched on that their taste told them all they needed to know ... no one had a problem picking out the smokey undertones of the Moulin Rouge, or the "nutty" flavor of Jade Prince or the mango & coconut of Congo Bongo.
It was a fantastic afternoon filled with tea & conversation and what could be better than that.