As a chef tea is not only a passion of mine but an essential ingredient in my cuisine.
For years I have been a brand ambassador and advocate of Dilmah Tea, the great work they are doing in this world and the high caliber products they create.
It was a pleasure to be interviewed and featured in this great article in Hospitality Magazine about the versatility of tea in cooking.
“Chef, restaurateur, TV presenter and cookbook author Peter Kuruvita agrees tea can add great flavour to a dish, and he says it is also extremely versatile.
“Chefs are always looking for new ingredients and I feel that tea is the next ingredient – we love it for its flavour, but also for its natural ability to be used as a tenderiser as well as impairing colour and flavour to a dish.” “
Read the full article here: http://www.hospitalitymagazine.com.au/food/news/why-tea-is-more-versatile-than-you-think