Darjeeling Ratatouille Ingredients: 1 Tablespoon (15 mL) black Darjeeling tea leaves 1 cups (250 mL) water 1/4 cup (60 mL) olive oil 1 medium zucchini, chopped 1 red pepper, seeded and diced 1 red o...

Fukujiu Sencha Japanese Soba Noodle SaladWith Marinated Breast of ChickenYield 4 portionsThis recipe is a creation of Mies Bervoets, Chef de Cuisine on behalf of The Tea HausIngredients for the sala...

Kukicha Tea Crust Pizza with PestoIngredients for crust:1 cup brewed kukicha tea, warm1 teaspoon traditional yeast1 teaspoon granulated sugar1/3 cup olive oil1 teaspoon salt1 1/2 cups all purpose flou...

Lapsang Souchong Smoked SalmonWith Five Spice, Black Garlic and Lime Leaves Drizzled with Honey and Maple reductionServed over steamed Asian GreensRecipe by Mies BervoetsYield 4 portionsIngredients:4...

ASIAN LEMON GRASS TEA MARINATED PORK TENDERLOINGLAZED WITH LEMON, ONTARIO APPLE BUTTER, AND TANGERINE GLAZESERVED ON STIR FRIED NOODLESIngredients for the marinate: 1                      1 ½ pd pork...

Tea Rubbed Flank Steak with Pomegranate SauceThis has been another one of the fantastic dishes that we did get to enjoy during our class with Christine Scheer. Christine is always very keen on using l...

Tender Braised Thai PorkWith DUKE OF EARL TEAServed over rice of your choiceYield 8 portionsThis dish is medium spicyIngredients:2 pds. pork tenderloin cut into 1-inch pieces1 pd. cremini mushroom...

Turkish Apple Roasted Butternut Squash and Apple SoupYield: 6 PortionsIngredients:1 x 3 lbs butternut squash more or less, roasted until fork tender3 cups brewed Turkish apple tea, brewed as per pack...