From the beginning it was clear that the Western Australian contestants we determined to bring their unique regional culinary produce into the Challenge. The judges fell silent, with perhaps just an occasional murmur of appreciation, as they tasted the tea smoked Waygu beef from the Margaret River region enhanced with the superb Manjimup truffled hummus.

Competition in the professional category was particularly strong, with Peter Cox and Gerard Mascarenhas, both from the Parmelia Hilton Perth setting a fierce pace with the brilliant Earl Grey profiteroles and Rose with French Vanilla tea – a – misu, plus the especially delicious cocktail recipes from Gerard.

But it was the tea degustation menu, with the ‘Vintage Carnival’ theme that helped Chad Tilbury and Daniel Moore, of the West Coast Academy of Hospitality and Tourism across the winning line.

The West Coast Academy team demonstrated a modern, creative and elegant style and execution.

The cardamom oranges with Moroccan Mint Tea mousse was enhanced even further with matching teas, and the demand was high for the almond scented gulab jamon and tea inspired petit fours. Each of the three judges also strongly commended Chad and Daniel for their superb tea pairing and creativity in showcasing high tea in the modern era, but with a traditional twist.

Chad and Daniel were awarded Gold, and then proceeded to take both State honours and eventually become National overall winners for Australia 2011.

 

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