Dessert degustation

There is a certain excitement I get when I do a thing I've never done before ... And I must say I have never done a 10-course chocolate degustation before!

SerendipiTea is providing the teas for this function at savour chocolate & patisserie school so it would be wrong if I didn't show up... Right?
So ... All the un-usual suspects will be creating 2 courses the proprietress Kristen Tibballs and Paul Kennedy providing the finishing coup de grace'
Adriano Zumbo, Deniz Karaca, Tim Clark & Bernard Chu will all be creating desserts that sound fablulous... Mille Feuille this and caramelised that, Sorbets and pineapple brunoise ... listen that's all good and I promise i'll learn what it all means, post event the point is, as always... taste and flow and when you have talent like this crew I think we can be assured that the results will be stunning.
I've done my best to match up a set of teas that will accompany the night well OK... I was being a bit facetious about the culinary titles because I've had to look into it a bit to pair up the teas.
Let's think a bit about taste & flow the chefs involved in tonights creations are all Master Chefs so taste I think is well covered so hat leaves flow. Flow is a sometimes mysterious thing strange since we all deal with it in our lives everyday.
Flow is movement, rhythm, cadence it has facets and subtleties, think about how you move from room to room in a public space. How do we wish to move? Clumping & clomping like a child walking in his mothers heels
( don't judge! ) leaning against walls and clutching at door frames? or moving about gracefully, floating, sliding effortlessly? Yeah I know it's not really a question... The latter is what fills my expectations, this night will be filled with one off's, sights and tastes I may never see again!
it's Jazz man!
Monk takes the stand and you don't know whats gonna happen but you know it's gonna be a stone gas!
As I sit in the Savour boardroom surrounded by the scent of chocolate & fruit the sound of the occasional ignition of a chefs blowtorch and the clink clank of a kitchen in full production I find myself getting just a bit excited.
Now I smell ... Bacon?
Yeah... a stone gas!

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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.

Melbourne's Age / Epicure article on SerendipiTea !

I guess it's no surprise that when someone says something nice about us we feel happy & proud, and if words of praise come from such a respected source as The Age - Epicure food supplement ... well we want to shout it out a bit!
We thank the Age for giving us a bit of their coveted space and saying a few nice words about our teas.