Tea pairing challenge - with Pastry Chef Sarah Bonar

September 29, 2016

Tea pairing challenge - with Pastry Chef Sarah Bonar

This weeks' tea pairing challenge is Pastry Chef Sarah Bonar's (Octavia, San Francisco) Meyer Lemon Tart, Bergamot Marmalade, Winter Citrus, and Orange Blossom Ice Cream.

Beautifully defined flavours and seasonally driven cuisine are the cornerstones of Octavia's menu. The same philosophy applies to Pasty Chef Sarah Bonar delectable dessert creations. There is both simplicity and sophistication in Sarah’s desserts and at the end of the day, the exceptional flavour does the talking.

tea pairing challenge - sarah, octavia

Our tea pairing challenge: Meyer Lemon Tart, Bergamot Marmalade, Winter Citrus, and Orange Blossom Ice Cream

Tea pairing challenge: this is a tarty, zesty dish with a stunning creamy element from the Orange Blossom ice cream that balances the acidity of the lemon and bergamot. This dish is full of bold, strong flavours so we need a tea that will stand up to the citrus without being overpowered. Himalayan Black Summer is an excellent match for this dish. The loose leaf Nepalaese black tea has chocolate, honey and toffy tones that complement the citrus elements of the dish. The tea is full bodied and brisk which helps refresh the palate between bites. Bergamot is most commonly associated with Earl Grey tea, which is a black tea base blended with oil or dried bergamot rind, so using a strong black tea as part of this pairing will feel reminiscent of an Earl Grey style tea without adding unnecessary additional citrus.

tea pairing challenge - cup above tea

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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