When the Globe and Mail recently published an article about pairing tea and cheese it certainly caught my attention. And probably the attention of a few other people too! CLICK to read the article… 

Rethinking tea has always been of interest to us and we are seeing that some of Cowichan’s finest chefs and culinary enthusiasts are getting excited about tea as well.

A rather interesting surprise was tasting sesame chicken in Monkey tea broth prepared by Steve Elskens of Farm’s Gate Foods & Catering at the Duncan Chamber of Commerce Gourmet Gala this year. It was marvelous. Brad Boisvert of Amusé Bistro has been innovating with tea on his menu for a while now. He often uses herbal teas with seafood and has been glazing his carrot zucchini torte with Sweet Morocco. Zach Zoriski at Noodles of the World is getting funky with smoky Cowichan Caravan in soups and creating tantalizing desert delights with Africa. When you go to el Centro Café try Patty Doyle’s Pearl Chocolate truffles that she infuses with Persia and Mysteaque tea. At the farm we serve a variety of sweet treats infused with our teas including shortbread from Island Highlander Company.

we are still working on getting these recipes and will post them individually when they come in.