Raspberry & Chocolate Jam Recipe

by High Tea Society on February 23, 2018

Raspberry & Chocolate Jam

Cuisine

Jam

Prep time

10m

Cook Time

20m

Raspberry & Chocolate Jam recipe by Mark Tok, Head Pastry Chef at the Westin Hotel Sydney.

Strawberry Jam Recipe

by High Tea Society on February 23, 2018

Scones with Strawberry Jam

Cuisine

Jam

Prep time

10m

Cook Time

20m

Strawberry Jam recipe by Mark Tok, Head Pastry Chef at The Westin Hotel Sydney.

Scones with Homemade Jam Recipe

by High Tea Society on February 23, 2018

Cuisine

Serves 10 scones

Prep time

40m

Cook Time

12m

Scones with jam two different ways, recipe by Mark Tok, Head Pastry Chef at The Westin Sydney.

Chocolate Crunch Bar Recipe

by High Tea Society on February 20, 2018

Chocolate Crunch Bars

Cuisine

Sweet

Serves 40 bars

Prep time

25m

Chocolate Crunch Bar recipe from Shlomi Palensya, the Pastry Chef at The Park Hyatt Sydney.

Mint Chocolate Macaron Recipe

by High Tea Society on February 20, 2018

Mint Chocolate Macaron Recipe photo by ‘Bacon on the Beech’

Cuisine

Serves 20 macarons

Cook Time

18m

Mint Chocolate Macaron recipe from Martyn Edmonds, Head Pastry Chef at The Principal York.

Hopetoun Tea Room Scone Recipe

by High Tea Society on February 7, 2018

Scone recipe from the Hopetoun Tea Rooms

Cuisine

Serves 20 - 25 scones

Prep time

15m

Cook Time

12m

Discover the scone recipe from the Hopetoun Tea Rooms, Melbourne.

Freshly Baked Scone Recipe

by High Tea Society on September 24, 2017

Freshly baked scones at the Grand Hyatt Melbourne

Cuisine

Serves 20 - 24 scones

Prep time

5m

Cook Time

18m

Scone recipe from Jason Camillo, Executive Chef, at the Grand Hyatt Melbourne.

Blackberry & Apple Scone Recipe

by High Tea Society on August 28, 2017

National Trust Book of Scones

Cuisine

Serves 12 scones

Prep time

15m

Cook Time

15m

Blackberry and Apple Scone recipe from the (UK) National Trust Book of Scones – 50 delicious recipes and some curious crumbs of history Sarah Clelland.

Roast Vegetable Tart Recipe

by High Tea Society on July 5, 2017

Roast Vegetable Tarts

Cuisine

Serves 10

Prep time

15m

Cook Time

40m

This delicious Roast Vegetable Tart recipe can be found in the Produce to Platter High Country book as part of the ever growing Produce to Platter series.

Perfect Scone Recipe

by High Tea Society on June 27, 2017

Scones with jam and cream

Cuisine

Serves 20 scones

Equipment

Baking tray

Rolling pin

Measuring bowl

Scales

Round cutter 55mm diameter

Prep time

30m

Cook Time

14m

How to make the perfect scones from Clinton Jackson, Executive Chef at InterContinental Melbourne The Rialto.