Anthony Teva Dagorn’s Orange Blossom Madeleine Recipe

by High Tea Society on October 9, 2018

Orange Blossom Madeleine

Cuisine

Serves 15 madeleines

Equipment

1 Madelaine tray of 14 medium size madeleines

Wisk

2 Piping bag with a plain nozzle 6

Butter to grease moulds

Brush

Prep time

20m

Cook Time

12m

Orange Blossom Madeleine recipe by Anthony Teva Dagorn. This is a subtle and delicate cake with a delicious orange blossom ganache.

Chicken & Celery Sandwich Recipe

by High Tea Society on October 3, 2018

Chicken & Celery Sandwich Recipe

Cuisine

Serves 10 sandwiches

Prep time

15m

Cook Time

30m

This delicious Chicken and Celery sandwich recipe is a feature in the Afternoon Tea at The Waiting Room at Crown Melbourne.

Matthew Kenney’s Vegan Lemon Meringue Tart & Sable Recipe

by High Tea Society on September 27, 2018

Lemon meringue tart with sable

Cuisine

Vegan Lemon Meringue Tart & Sable Recipe by Matthew Kenney.

The Hotel Windsor’s Scone Recipe

by High Tea Society on September 11, 2018

Scones

Cuisine

Serves 20 scones

Equipment

Plain round cutter

Prep time

55m

Cook Time

10m

The scone recipe from one of Australia’s most loved afternoon tea destinations, The Hotel Windsor Melbourne.

Kirsten Tibballs’ Strawberry Tart Recipe

by High Tea Society on August 27, 2018

Strawberry Tart

Cuisine

Serves 8 slices

Equipment

23cm fluted flan tin

Prep time

25m

Strawberry Tart Recipe by Kirsten Tibballs.

Lemon & Elderflower Cake Recipe

by High Tea Society on July 18, 2018

Lemon and Elderflower Cake

Cuisine

Serves 8 people

Prep time

15m

Cook Time

45m

Lemon and Elderflower Cake recipe was crafted by the Head Pastry Chef Eilidh Fitzsimmons from the Stamford Plaza Brisbane.

Egg Mayo Sandwich Recipe

by High Tea Society on July 10, 2018

Egg Mayo Sandwich from the Park Hyatt Melbourne

Cuisine

Serves 2 people

Prep time

30m

Cook Time

10m

Egg Mayo Sandwich recipe by Chef Craig Sung from the Park Hyatt Melbourne.

Blueberry Friand Recipe

by High Tea Society on June 28, 2018

Blueberry Friand, from The Hatter & The Hare

Cuisine

Serves 12

Prep time

15m

Cook Time

18m

Blueberry Friand recipe from the high tea at The Hatter & The Hare, located in Melbourne’s Bayswater.

Sausage Roll Recipe

by High Tea Society on June 27, 2018

Sausage Rolls

Cuisine

Savoury

Serves 18 sausage rolls

Prep time

15m

Cook Time

30m

This Sausage Roll recipe from the cookbook “Everything I know about cooking I learned from the CWA of NSW” is perfect for your next High Tea at home.

Orange & Grand Marnier Crème Patisserie Recipe

by High Tea Society on June 20, 2018

Orange Eclairs

Cuisine

Serves 20

Prep time

10m

Cook Time

30m

Recipe for Orange & Grand Marnier crème patisserie for the Orange Eclairs by Rika Shiina, Head Pastry Chef at Como the Treasury, Perth.