Photo: Katie Quinn Davies
Something old-fashioned, spiked with sugar and spice, to go with tea, reminiscing and precious time together.
Blends to delight the taste buds and warm the heart.
THE PERFECT CUPPA
TEA
Laiana Ryan
Afternoon tea is a custom we hold close to our hearts. No one brews a cup like Nan, but instead of the traditional English Breakfast invigorate the afternoon with one of these handcrafted teas.
Serendipitea Mademoiselle Grey
($17.45 for 112g)
Serendipitea works closely with farmers from organic and biodynamic estates to ensure the highest-quality teas. Made of bergamot, rose petals and buds and Ceylon black. Allow to brew for 5 minutes, serve black.
Larson and Thompson Chai ($12 for 75g)
This Melbourne-based company makes premium teas with a focus on the seasons. Its chai is a combination of Assam black tea, cinnamon, cloves, nutmeg, dried ginger, black pepper and cardamom. Prepare with milk and honey in a saucepan and bring to a slow boil for several minutes. A heart-warming blend with aromas that take you to another place.
Byron Bay T Company Ginger Zing ($7.75 for 30g)
An interest in holistic health and an appreciation of the healing properties of tea
led to the creation of Byron Bay T Company.
A certified organic tea with lemongrass and ginger; infuse for 3-5 minutes.
THE PERFECT TREAT
Fresh ginger cake
Fill the house with the smell of something glorious baking.
1 cup plain flour
1 cup self-raising flour
1/2 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground allspice
125g unsalted butter
¾ cup brown sugar
¹/³ cup mild molasses
80g fresh ginger, peeled and finely grated
2 eggs
1/2 cup buttermilk
icing sugar, for dusting
glazed ginger, thinly sliced
Preheat oven to 180°C. Butter and line with baking paper the base of a deep 20-22cm round cake tin. Sift flours, soda and spices into a bowl. In the bowl of an electric beater, cream butter then beat in sugar until light and fluffy. Beat in molasses, grated ginger, then eggs one at a time. Fold in sifted flour mixture and then buttermilk. Pour into tin, smooth top. Bake 35-40 minutes, or until skewer inserted in middle comes out clean. Cool in tin, then transfer to serving plate. Dust with icing sugar and scatter with glazed ginger. Serve with thickened cream, if desired.
Roasted vanilla pears
Soft syrupy pears to have just plain or on the side of some gorgeous gateaux. Serve with whipped cream, if liked.
Preheat oven to 180°C. Peel, halve and core 4 firm Packham pears, reserve. Place 60g butter into an ovenproof pan with a lid that will fit pears in a single layer. Add 1/3 cup brown sugar, 1 cup white wine and 1 tbsp vanilla extract. Place over moderate heat and cook, stirring until butter is melted and sugar dissolved. Add pears to pan, cut-side down. Spoon syrup over pears, cover and bake for 30-35 minutes, turning pears once. Remove lid, return to oven and cook for 25 minutes, basting occasionally, until liquid has reduced and pears turn golden.
