Recipe by Yuli Hariyanto and Arie Yulianto of Shangri-La Suarabaya – Dilmah Real High Tea Global Challenge Silver Medal Winners
Serving Portions: 10
400 g Tuna loin frozen
10 g Yata watte tea leaves
200 g Cauliflower
100 ml Milk
50 ml Cream
100 g Mascarpone
5 g Sea Salt
1 g White pepper freshly ground
50 ml Avocado oil
Season tuna loin with a little salt and white pepper and sear in hot nonstick pan.
Place tea leaves in a square roasting tray and put on high heat, place tuna on wire rack and cover with lid.
Smoke for a few minutes, remove from tray and allow cooling down before cutting.
Bring milk to the boil add cauliflower and simmer until soft, drain milk and add cream.
Place in blender and mix until smooth, remove from blender and allow cooling down.
Fold in the mascarpone and season to taste
Arrange components nicely on plates, drizzle with avocado oil.