It’s time for us to explore the top herbal tea pairings for our favourite Australian winter dishes.

Cosy up with a cup of your preferred herbal tea as we explore the best tea pairings to go with our classic Aussie favourites for winter and some handy recipes to help get you through the gloomy months.

What Makes a Good Pairing?

When we talk about pairing foods with different beverages we often think about wines and fancy restaurant foods. Well pairing the right tea with the food you are eating is just as important!

When pairing herbal tea with your dishes it is good to consider:

• Different flavour profiles in each dish being served
• How the tea compliments the food
• Does the tea or dish bring out any new flavours in its counterpart?
• Is serving this dish or herbal tea seasonally appropriate?

Of course for some occasions like birthdays anniversaries or even weddings you may choose to serve a treasured blend of herbal tea. Still when hosting events around food it is best practice to work with flavours that mingle together nicely.

Chicken and Leek Pie With Chamomile Tea

Let’s start with an absolute Aussie classic perfect for those chilly months! Here’s my favourite recipe for chicken and leek pie that I love to pair with a smooth cup of chamomile tea!

Ingredients:

• 500g chicken breast fillet, cubed
• 1 pinch salt and pepper, to taste
• Two tablespoons of plain flour
• Two large leeks, sliced
• Two celery stalks, sliced
• 150g butter
• One teaspoon of fresh curly parsley chopped
• 2/3 cup milk
• 1 cup cream
• One egg
• One sheet puff pastry

Method:

1. First preheat the oven to 200°C.
2. Then coat the chicken cubes in flour seasoned with salt and pepper.
3. In a pan melt half of the butter and sauté the leeks and celery until they become soft. Transfer them to a bowl.
4. Next in the same pan melt the remaining butter and cook the chicken until it is browned. Return the leek and celery mixture to the pan with the chicken.
5. Then pour in the cream and milk then stir in the parsley.
6. Simmer the mixture for 5 minutes adjusting the seasoning as needed.
7. Transfer the filling to a pie dish and cover it with the puff pastry sheet.
8. Beat the egg and brush it over the pastry.
9. Finally bake in the oven for 20-25 minutes or until the pastry turns golden brown.

Snuggle Up With Peppermint Tea

It wouldn’t be a classic list of Australian dishes without Lamingtons! That’s why I’ve decided to share my amazing peppermint lamingtons recipe! You’ll love snuggling up with a good book and enjoying these sweet treats infused with herbal teas!

Ingredients:

Butter Sponge

• 125 g / 4.5 oz unsalted butter, softened
• 1 cup (220g) caster sugar
• 1/2 tsp vanilla extract
• 1 cup cooled peppermint tea
• Three eggs
• 1 3/4 cups (260g) plain flour
• 3.5 tsp baking powder
• 1/2 cup (125 ml) milk

Icing

• 4 cups (480g) icing sugar (confectionary sugar), sifted
• 1/3 cup (22g) cocoa powder
• 1 tbsp (15g) unsalted butter
• 150ml (1/2 cup + 2 tbsp) boiling water

Peppermint Coating

• 3 cups of crushed peppermint sweets

Method:

1. First preheat the oven to 180°C/350°F (or 160°C/320°F for fan-assisted).
2. Next sift the flour and baking powder together.
3. Then grease a 20 cm x 30 cm (8" x 12") cake pan and line it with baking paper leaving an overhang on all sides for easy removal.
4. Using an electric mixer on medium high speed beat the butter, sugar, and vanilla until the mixture is light and fluffy, approximately 1 1/2 to 2 minutes.
5. Add the eggs one at a time beating well after each addition to ensure the batter remains smooth and not curdled.
6. Gently fold in half of the flour then stir in half of the milk. Repeat with the remaining flour and milk.
7. Pour the batter into the prepared pan and bake for 25 minutes or until a skewer inserted into the centre comes out clean.
8. Let the cake stand for 5 minutes then use the overhanging baking paper to lift it out onto a wire rack to cool completely.
9. Once cooled, soak the cake in your peppermint tea.
10. Cut the cake into 15 squares (5 x 3) or 18 rectangles.
11. Freeze the pieces for 1 to 1.5 hours.
12. Combine the icing ingredients in a heatproof bowl and mix until smooth. The consistency should be syrupy but not watery.
13. Place the crushed peppermints in a shallow bowl or pan with a large surface area.
14. Using two forks dip a piece of cake into the icing coating it thoroughly.
15. Transfer the iced cake piece into the peppermints and roll it quickly to coat it all over. Transfer to a tray. Repeat with the remaining cake pieces.
16. Allow the coated cakes to stand for 1 to 2 hours until set. Serve with tea any time of the day for a delicious treat!

Hibiscus Tea and Pudding

If you’re a fan of sticky date pudding (who isn’t?) then you’ll love pairing these delectable treats with a hot cup of hibiscus tea.

Many of our customers love the sweet flavour of hibiscus tea and we find it makes a really indulgent assistance to any dessert served. At winter dinner parties or simply a cosy evening alone at home a hot cup of hibiscus tea can really be the icing on the cake!

Rooibos Tea Apple Pie

Nothing sums up winter more than a gloriously huge chunk of apple pie. The only thing that would make it better is if it was infused with tea! Here’s where my delicious Rooibos and Apple pie recipe comes in handy!

Ingredients:

• Six medium apples, peeled, cored, and chopped
• 1/2 cup coconut sugar
• Juice of 1 medium lemon
• 2 cups water
• Three tablespoons of Rooibos tea
• One teaspoon ground cinnamon

• 1 cup oats
• 1/2 cup almonds
• 1/2 cup pecans
• 1/2 cup almond meal
• 1/2 cup coconut sugar
• 1/3 cup coconut oil

Method:

1. Preheat your oven to 180°C.
2. In a large saucepan bring the water to a gentle boil then add the Rooibos tea. Remove from heat and let it steep for 4-5 minutes.
3. Strain the tea and return the infused water to the saucepan. Add the chopped apples and the remaining filling ingredients.
4. Cover the pan and simmer on low heat until the apples are almost tender and the liquid has thickened.
5. In a bowl combine all the topping ingredients and mix thoroughly.
6. Transfer the apple mixture into a baking dish and spread the topping evenly over it.
7. Bake in the oven for about 20 minutes or until the topping is golden brown.

Earl Grey French Tea Hot Toddy

A popular fall beverage in America a Hot Toddy made with Earl Grey French tea can be the winter warmer that simply makes your day!

Personally I like to use this recipe for both the winter months and over Christmas time. Something about it just feels like a Hallmark movie to me!

Ingredients:

• 1 ½ ounces whiskey
• 8 ounces steaming hot Earl Grey French tea
• One teaspoon of freshly squeezed lemon juice
• One teaspoon of clover honey
• Lemon slices, cinnamon sticks, and cloves for garnish

Method:

1. Pour the hot Earl Grey French tea into your favourite mug.
2. Stir in the whiskey and lemon juice and honey until well combined.
3. Finally garnish with a lemon slice studded with cloves and a cinnamon stick.
4. Enjoy while hot!

Goodnight Sleeping Tea Gummies

It can be hard to get to sleep during the winter months whether you’re feeling a bit under the weather or you’re feeling chilly. That’s why I like to stock up on goodnight sleeping tea! But when you’re not feeling like a hot cup of tea it can be easier to enjoy this wonderful blend as a sweet snack.

Here is my goodnight sleeping tea gummy sweet recipe!

Ingredients:

• 1/2 cup goodnight sleeping tea
• juice from 1 lemon
• 3 tbsp unflavoured gelatin
• 1/4 cup honey

Method:

1. In a saucepan combine the tea, lemon juice and gelatin. Stir gently with a spoon and let the mixture sit for 5 minutes.
2. Add honey to the mixture. Turn on the heat to low and gently warm the mixture and keep stirring continuously. Ensure the mixture does not boil. As it warms it will become liquid. Turn off the heat and use a spoon to remove any foam.
3. Pour the liquid mixture into a gummy bear mold. Pouring directly into the mold helps avoid creating bubbles unlike using a dropper.
4. Allow the gummy bears to set for 15 minutes. After this time you can move the mold to the refrigerator without spilling. Let the gummy bears set in the fridge for 1-2 hours.
5. Once set pop the gummy bears out of the mold. Store them in an airtight container in the refrigerator for up to 7 days. They can be packed to go or in lunch boxes and kept at room temperature for a few hours without becoming too soft.

General Tea Pairings for Winter

Of course you might simply need a guide to tea pairings to match classic Aussie dishes this winter. Luckily we’ve put together this handy table so you can easily match your dishes to your tea collection!

Recipes, Recommendations, and More!

For more interesting ways to get the absolute most out of your tea collection this winter head over to the tea blog and journal.

We are regularly updating our blog with fun recipes DIY projects and interesting articles to help you understand more of the science surrounding your favourite blends!

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