High tea selection
SERVES 12
MAKE
● Miso butter smoked salmon & cucumber finger sandwiches
● Sugar-crusted elderflower cream scones
● Blueberry panna cotta lamingtons
● Lemon & chamomile drizzle cake
● Chocolate ginger tart
● Pistachio & lemon sandwich cookies
BUY
● Fresh fruit (we used strawberries dipped in chocolate)
● 16cm x 4cm ready-made tart shells, 160g lemon curd to make lemon-curd filled tarts – fill tart shells with lemon curd, then top with passionfruit pulp (either fresh or tinned)
● Macarons
● Rose Turkish delight
OTHER OPTIONS
● Meringues
● Brownies
● Sponge fingers, dulce de leche and cream – sandwich fingers with dulce de leche and whipped cream
● Squares of chocolate
DRINK
● Champagne
● Selection of teas
● Herb and fruit-infused waters
SERVING
You will need:
● 1 large wooden board
● 1 oval platter
● 1 medium round plate or shallow bowl
● 2 small bowls
● 2 spoons
BUILD
Using the picture (right) as a guide, position the oval platter, plate and bowls on a large wooden board. Fill the plate with chocolate-covered fruit. Place sugar-crusted
