When I asked the head chef of Ceylon Tea Trails to make me an appetizer containing tea, this is what I got: tea-infused beetroot salad, with tea-infused feta mousse, pine nuts, orange segments, sesame twill, and dried tomato dust, served with a blueberry and pomegranate vinaigrette.
Visit the Dunkeld Bungalow on the web.
High Tea by the poolside at Norwood bungalow in Hatton. Norwood Bungalow is part of Ceylon Tea Trails.
Enjoyed this tropical trifle for dessert after a fabulous lunch by the stream. At Back of Beyond in Dehigaha Ela, the friendly staff had set up a single private table in the forest right next to a beautiful stream at lunchtime.
At the Visitors’ Centre of this 150 year old tea factory, visitors to the estate are educated on the fine art of tea making, its history and other details pertaining to tea whilst enjoying a cup of tea.
Visit the Dunkeld Estate on the web.
Grilled asparagus, avocado rose, two poached eggs, topped with hollandaise and tobiko on a toasted multiseed bagel at the Seed Café for brunch.
See the Seed Café Menu.
Apparently BICA stands for Beba Isto Com Açucar (drink this with sugar) because when it first came to Portugal it was considered extremely bitter. I love coffee in Portugal.
Read about Bica on Wikipedia.
While ribs are prepared in a plethora of ways around the world, the eastern slow-cooked method is my favorite. Even the bones become soft and edible. Each bite melts in your mouth.
Presunto is dry-cured ham from Portugal, similar to Italian prosciutto crudo or the Spanish jamón.
Freshly baked sourdough bread, mustard butter, presunto, and spring onions are served alongside the soup-of-the-day at Time Out Market in Lisbon.
On the streets of Taipei, Angus rib-eye or Wagyu cubes are cooked on a teppanyaki griddle, while simultaneously flame grilling them with a scorching blowtorch.
Watch a video of this preparation.
Fried champignons and onions make a fantastic accompaniment to the grilled bratwurst sold on the streets of Hamburg in Germany.
Lunumiris is a spicy condiment mixture containing chili peppers, shallots, salt and lime, and is eaten along with milk rice, coconut roti or hoppers in Sri Lanka.
Lunumiris is prepared by grinding the ingredients together on a grinding stone.
Olu haal (water lily rice) is actually a millet, the dark bead-like seeds taken from the fruit of the water lily, and consumed as a healthy substitute for rice.
Cured wild boar sausages can be sampled and purchased at the weekend street-food gatherings in Hamburg.
On the narrow old streets of Hanoi’s Old Quarter, grill-it-yourself street BBQs are popular. The streets are filled with smoke, aromas and people sitting on small stools everywhere.
This is the wood-aging port wine cellar belonging to the house of Taylor’s established in 1692 in the Douro Valley. Port wine here is aged to 10, 20, 30 or 40 years.
Visit Taylor’s website.
Gihan’s is a popular brand of mango chutney made in Sri Lanka. It is loved by many for its signature taste, use of organic wild mangoes, and sustainable sourcing and production practices.
A Fischbrötchen is a fish sandwich usually containing raw herring soaked in a mild brine or fried herring, in a white bun and topped with onions and pickles.
Ginja, is a Portuguese liqueur made by infusing ginja berries in alcohol and adding sugar together with other ingredients. Ginja is popularly served as a shot in a cup made of chocolate.
Read more about Ginja.
Rice and ribs are placed in multicompartmental baboo vessels and steam-cooked on a hot metal surface while dripping stock through them at Yongkang Beef Noodles in Taipei City, established in 1949.
Visit Yongkang on the web.
Piping hot black pudding sausages and pork-belly slices are grilled together and sold on cold days on the streets of Lisbon.
At Back of Beyond, a basket of vegetables and fruits grown on-site are placed beside the guests’ dining area to indicate what exactly has gone into the meal that is being served.
The evening’s selection of port in the library at Dunkeld bungalow.