While haute cuisine experts argue the highs and lows of tea-drinking rituals, food aficionados for whom Melbourne is home are taking the art of afternoon delights to the very peaks of finesse.
High tea is no quick cuppa; there’s serious form to both its presentation and service, as certificate III patisserie students demonstrated to society guests at Kangan Institute’s Richards Restaurant last week.
Petit fours, like painted ladies, prettily iced and piled high on silver platters, chocolate-encased fondants of hazelnuts and cream, caramel and coffee, and multitextured layers of club sandwiches made personal choice the biggest decision of the day.
If you feel you’ve missed out, not to worry. High tea is on the menu again later this week.
Today, however, students are sweating over all sorts of fare at the annual regional AUSTAFE Cooking Competition being held at Broadmeadows under the eagle eye of guest chef judge Petros Dellidis of Maha Melbourne.
High tea is on from 2.30-4pm, Thursday and Friday.
Cost is $20 and includes a glass of bubbly.
Bookings: 9279 2676 or email RRestaurant2@kangan.edu.au
