Tea pairing challenge

August 21, 2016

Tea pairing challenge

A tea pairing for Peter Doyle’s Est. – Sydney 

tea pairing challenge cup above tea

Est. has consistently been named one of Sydney’s best restaurants and secured a coveted two hats in the 2016 SMH Good Food Guide Awards.


Executive head chef Peter Doyle is renowned for his trademark contemporary Australian food, which is uncluttered, seasonally driven and executed with French-influenced precision.

Right-hand-man and super chef in his own right, Jacob Davey, was hand picked as the distinguished Head Chef at Est after winning the Young Australian Chef of the Year at the Electrolux Appetite for Excellence Award in 2013.

Our tea pairing challenge:


Coconut sorbet, black sesame, passionfruit curd, pineapple, coconut caramel, and tarragon

Not only does this dish look sensational, the balance of flavour and texture is spot on. The coconut sorbet, resplendent in its chocolate shell is creamy and smooth, so our tea paring needs to have a nice touch of astringency to refresh and reset the palate between mouthfuls. The passionfruit in this dish is sweet but tart and plays a key role on the plate, so we need a tea that won’t compete with it. We don’t want something too bold or heavy that will dominate, which is why this dessert works gorgeously with a second flush style black tea thanks to their mellow muscatel character. Second Flush Hand Rolled Himalayan Tips is the pick for this coconut extravaganza. This light black tea doesn’t overtake but rather enhances and supports the flavours. Second Flush Hand Rolled Himalayan tips has a very delicate nutty flavour which acts as a lovely compliment to the pine-passion layers of the dessert.

Tea Pairing Challenge Cup Above Tea and Est

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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