TEA PAIRING CHALLENGE

July 22, 2016

TEA PAIRING CHALLENGE

Chef: Piers Dawson, Charlie’s Kitchen 

Piers Dawson has worked as a private chef in all corners of the world, working as a private chef for Presidents, Prime Ministers, international artists and A-list celebrities. Wherever he is in the world, he makes a point of working with local produce unique to the region, and aims to create rustic flavours mixed with contemporary ideas.

"For me, cooking is all about the food. But as well as the food, it's about the pleasure and joy I bring to the people I cook for. I want to challenge what you know and bring you exceptional dishes that I hope you will talk about for years to come". Piers Dawson

It’s difficult to select a signature dish for this pairing – there are too many great options, but it was Piers’ salmon lolly-pop, that really stopped us in our tracks. 

piersdawsonCharliesKitchen

Tea pairing challenge

This dish features citrus and star anise cured and raw salmon lolly-pop, avocado puree, wasabi aioli, salmon keta, puffed wild rice and wasabi pea granola, and dill. Straight away Master Kinezuka’s Japanese Genmaicha green tea came to mind. For this dish, we want something that will complement the existing flavours rather than compete with them but, we also need a tea that will cut through the slight fattiness of the salmon and creaminess of the avocado. The 100% Japanese-grown sweet mochi rice that Master Kinezuka adds to his tea offers a faint sesame nuttiness that achieves just that. The vegetal undertones of the green tea help to offset the sharp wasabi and refresh the palate without overpowering or diminishing the texture of the dish.

 

Dish: Chef Piers Dawson, see more at @piersdawson 

Photography: This gorgeous salmon lolly-pop photo was shot by the talented Emma Fenton (see more at @emmloufen

 
Tea Pairing Challenge Salmon Lolly Pop and Genmaicha_Piers Dawson_CupAboveTea

What is the tea paring challenge?

Tea and food pairing is just like match-making. It’s about creating amazing relationships between flavour, texture, aroma and intensity. In the same way that wine can make or break a meal, tea can really add a new dimension to gastronomy.

Tea Master, Alison Dillon collaborates with restaurateurs, chefs and sommeliers with a passion for provenance to introduce tea experiences and approaches that have the same exacting standard and rigour associated with fine wine programs.

Sometimes opposites attract and bring out the very best in each other by counteracting and creating balance. Other times it’s the more harmonious elements that come together, like attracts like. Of course, there are also combinations that were just never meant to be and should be avoided at all costs – it will only end in heartbreak.

To inspire you to fine your own perfect matches we share some of our favourite combinations and recommendations. Don’t forget to let us know about your favourite pairings, we would love to hear about them.

 





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