I recently attended the launch of Red Seal’s new range of herbal tea at The Butler in Potts Point. Let me add this is one beautiful venue in Sydney and I was so impressed I actually went back for dinner that very night!
The launch was to celebrate the real fruit tea range that can be enjoyed both hot and cold. Actually as I’m typing this post I’m sipping on the Apple and Elderflower tea (hot) and enjoying it immensely. The new range comes in six delicious flavours: Lemon and Ginger, Apple and Elderflower, Blood Orange, Strawberry and Rhubarb, Peach and Pineapple and Exotic Fruits. Take it from me these teas are delicious plus there are no artificial additives.
There was also something very exciting about this Launch because those two larrikins from My Kitchen Rules, Will and Steve ‘The Gourmet Pommies’ showcased the versatility of the tea by creating a delicious elderflower smoked trout dish and a strawberry and rhubarb mocktail using the range of unique flavours.
Now it’s no secret I like a good cocktail, however at lunch I opted out of the alcoholic ones, even though they looked Divine and just enjoyed the mocktail because it was delicious. It was tempting to have one of the cocktails made by the award-winning Firefli mixologists who created recipes two drinks; Lemon & Ginger and Exotic Explosion.
Here’s a couple of recipes to enjoy.
RED SEAL EXOTIC EXPLOSION
60ml of Red Seal hot or cold brew Exotics Fruit tea
2 chunks of pineapple
2 chunks of watermelon
3 leaves of mint
10ml watermelon puree
Sprig of mint and watermelon slice to garnish
Served over ice in a large wine glass
Prepare tea in luke warm water
Muddle fruit, add rest of ingredients, shake and strain over ice in large wine glass
Garnish with mint sprig and watermelon or pineapple slice
Created by Firefli Mixologists
STAWBERRY AND RHUBARB ICE TEA WITH CUCUMBER LIME FOAM (NON-ALCOHOIC)
½ cup water
½ cup caster sugar
24 strawberries stalks removed
2 sticks of rhubarb cut into quarters
6 Red Seal strawberry and rhubarb tea bags
1 litre boiling water
1 cinnamon stick
A slice of fresh ginger
½ cup of sugar syrup
2 sprigs mint
2 whole cucumbers
Juice of 2 limes
½ cup of egg white
1 tbl of sugar syrup
¾ tsp of agar agar
2 canisters of cream chargers
To make the sugar syrup, combine equal quantities of caster sugar and water in a saucepan over low heat until the sugar has dissolved. Allow to cool.
In a separate saucepan, combine the water cinnamon, cloves, ginger and teabags to the boil. At boiling point, add the strawberries and rhubarb. Poach for 4 minutes.
Remove the teabags, cinnamon, ginger and cloves and then blitz the liquid and fruiter in a blender with the sugar syrup and mint.
Shake over ice to chill before serving.
For the foam, juice the cucumber and the limes.
In a saucepan dissolve the agar in the sugar syrup over a medium heat.
Combine the agar agar and sugar syrup mixture with the cucumber and lime juice. Finally mix in the egg white and whisk until foam begins to form.
Pour the liquid into a cream gun, fuel with 2 cream chargers and shake well.
Shake the iced tea over ice and pour into a round-rimmed martini glass. Top with the foam and a sprig of mint.
Created by Will & Steve, the Gourmet Pommies.