Cooking With Tea
Purple Haze
COOKING WITH TEA
A Purple Haze
Notes from Daniel Schick, Executive Chef at Omni King Edward Hotel:
“We smoked the duck with Organic Earl Grey with Lavender, added in a few pinches of lavender to the duck confit and tomato tartare.”
[[ recipeID=recipe-8kqhrele1, title=A Purple Haze ]]