GLOBAL REAL HIGH TEA CHALLENGE FINAL - SRI LANKA 2015 May

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3 THE JOURNEY CONTINUES TOWARDS THE GLOBAL REAL HIGH TEA CHALLENGE AUSTRALIA (29th-30th July & 12th-13th August) CANADA 2015 CHILE 2013 CHINA 2015 (15th,16th & 17th April) FRANCE 2014 (28th October) HONG KONG 2014 (12th March) JAPAN 2014 (6th - 7th November) KUWAIT 2014 (20th September) MACAU 2014 (10th March) MALAYSIA 2014 (14th & 15th June) NETHERLANDS (14th October) NEW ZEALAND (July) SINGAPORE SAUDI ARABIA 2014 (22nd - 23rd September) SOUTH AFRICA 2015 SRI LANKA THAILAND 2014 (1st - 2nd October) UAE (16th & 18th September) UK 2014 GLOBAL REAL HIGH TEA CHALLENGE FINAL - SRI LANKA 2015 May 3

4 the beginning Dilmah pioneered the concept of a Real High Tea Competition in 2007 to challenge chefs to understand tea, its variety and the limitless possibilities in tea gastronomy and tea mixology. Dilmah Tea Gastronomy is a tea culinary adventure carried out in cooperation with chefs and culinary associations around the world. Dilmah s culinary and tea events, held in partnership with World Association of Chefs Societies (WACS), have significantly improved the understanding among culinary professionals, the hospitality industry and tea aficionados giving them the opportunity to share the pleasure of tea in a unique way, by using tea as an ingredient or by matching tea with food. 4

5 the challenge The Dilmah Real High Tea Challenge is a contemporary approach to redefining the 21 st century high tea by emphasising the importance of tea as a key part of gastronomy. The simple objective is to put the tea back in high tea, giving it authenticity and enhancing the overall quality. Judged by a panel of internationally acclaimed judges, the winner will receive national as well as international media publicity, a wonderful seven-day tour of Sri Lanka - the home of Dilmah - which includes a chance to present their Real High Tea at Dilmah t-bar Colombo. In addition to this, they will be given an opportunity to travel back to Sri Lanka to compete in the Dilmah Real High Tea Global Challenge, due to take place in May The judges are looking for a presentation of High Tea in a very contemporary manner that demonstrates an understanding of: the exact influence of terroir, the awareness of the rationale, the knowledge of the exact taste of different teas, the perfect brew, the use of sustainable ingredients ideally sourced from a family business which reflects the family values that are also an integral part of Dilmah. 5

6 what you need to know Teams and set up The Dilmah Real High Tea Challenge is open to professional culinary teams from hotels/resorts/ restaurants/culinary schools. A team should consist of 2 persons - a Chef and a Food & Beverage person. Date and Venue The challenge will be held in Melbourne and Sydney over two days each, on the below dates. On the day following the two-day challenge, a School of Tea Masterclass will be held at the same venue, which all participants are warmly invited to attend. VIC Group: July 2014 William Angliss College, 555 La Trobe Street, Melbourne VIC 3000 NSW Group: August 2014 Sydney TAFE NSW Northern Sydney Institute, 250 Blaxland Rd, Ryde NSW

7 your tea presentation The following four teas (one example of each) are to be served at the table in front of the judges: 1. Traditional loose leaf black tea (to be brewed at the table in front of the judges, served hot) 2. Hot tea mocktail or tea comforter (non-alcoholic, served hot) 3. Tea-based cocktail (includes alcohol, served chilled) 4. Tea mocktail (non-alcoholic, served chilled) Item 1 to be made using either a t-series or Watte Series loose leaf black tea. Should not be an infusion such as Chamomile or Peppermint. Items 2,3 and 4 can be made with your choice of teas, but be sure to use at least one tea from the Exceptional range and one tea from the Single Region Selection range. The water for brewing of tea will be provided at the venue, in Dilmah samovars on a working table next to the judges. For pre-prepared cold teas or tea cordials we recommend the use of spring water, not tap water. 7

8 food presentation The food is in two sections, Tea Pairing and Tea Inspired Cuisine. There are six food items to be judged in total. Tea Pairing: With each of the four teas, you must serve a paired food item, so four items in total. Of these, 2 must be sweet items and 2 must be savoury items. All four food items must be different from each other. These items may be hot, warm or cold. These items should not contain tea as an ingredient, but instead match or complement the teas you have chosen to serve. Tea Inspired Cuisine: You must serve two items to be prepared and served which use tea as a main flavour or ingredient (black, green or flavoured teas). Of these two items, 1 must be a sweet item and 1 must be a savoury item. These items may be hot, warm or cold. You may match teas to these foods, but it is not required. points to note All food items are to be brought in pre-prepared as far as practicable, ready to serve. Hot items to be served hot/warm. Kitchen facilities will be available for chilling, heating and plating. An ice making machine will also be available. 8

9 work flow Your Literature: Menu: A copy of your menu is to be presented to each judge as part of the setting. This may be presented in the format of your choice. Concept Notes: Your high tea rationale, theme, sustainability information and/or any other information is also required. This may be incorporated into the menu or provided as a separate document if you prefer. Recipes: The recipes for the teas and food items are also required. This may be incorporated into the menu or provided as a separate document if you prefer. We require FIVE COPIES each of the above items. Please note that a copy of the menu, concept notes, recipes and any other documents are to be ed to [email protected] within 48 hours of completion of the event. Upon submission, all of the above will become property of Dilmah. Serving and Presenting to the Judges: Each team will be required to present four place settings three for the judges, plus an extra setting to be photographed after the judging of your entry. As each setting consists of four teas and six food items, there will therefore be 16 tea items and 24 food items required in total. There will also needs to be five copies of the literature provided on the day (three for the judges, one for photography and one for Dilmah). The judges will be looking for a contemporary interpretation of the original high tea, which respects the traditions of the original high tea concept. One or both members of the team, using your complementing expertise and strengths, will serve the judges at the assessment, explaining the rationale, service concept and answering any queries, to demonstrate your passion and tea knowledge. The order of presentation and service is up to you, based upon the journey on which you want to take the judges. Your Presentation and Working Area: Your high tea will be presented by you to the judges as they are seated at a table. A table with white tablecloth and three chairs will be prepared for you. (The fourth place setting is for photography and does not require a chair.) Table dimensions will be supplied to shortlisted entrants. Apart from the tablecloth, all linen, chair covers, cutlery, crockery, glassware, platters, centrepieces etc are to be sourced by you and presented in a creative manner. You may provide your own chairs if you wish, although the time available will not change in such an event. The Following Working Areas are Available for Use at the Venue: Tea station table with spring water and Dilmah Samovars (with boiling water) for brewing tea A separate working table Kitchen facilities will be available for chilling, heating and plating. An ice making machine will also be available. Note that on the day, all kitchen preparation and the final presentation must be done by the team of two registered competitors (no additional persons are allowed). Only items presented in the given time frame will be considered for evaluation. 9

10 judging criteria 1. Table layout, menu design, rational and quality of written notes (15 Points). 2. Is the presentation genuinely innovative, and does it represent a 21st Century high tea whilst respecting tea? (15 points) 3. Quality and creativity of the pairing of tea with food. (15 points) 4. Tea preparation, brewing method, emphasis on tea. (15 points) 5. Menu items (variety and portion size) to compliment the Real High Tea concept (5 points) 6. Quality of tea inspires food items in respect to tea and the combination. (10 points) 7. Team work amongst the two participants. (5 points) 8. Presentation and concept of teas. (5 points) 9. The use of local products supporting sustainability /knowledge on ingredients (5 points) 10. Overall impression (10 points) points / medals Gold with Distinction: 100 points Gold: points Silver: points Bronze: points Certificate of Merit: points 10

11 competition timing The Time Available to Each Team for Their Assessment is: Table set up - 30 minutes Last minute pre-preparation and plating - 20 minutes Food and tea service to the judges - 30 minutes. Brewing of tea must be done in front of the judges. Timeline: Applicable to both VIC and NSW DAY am - Final briefing 30 minutes (all teams scheduled on Day 1 to attend) 8.30 am - Teams commence table set up 9.00 am pm Judging (30 minutes for each team) DAY am - Final briefing 30 minutes (all teams scheduled on Day 2 to attend) 8.30 am - Teams commence table set up 9.00 am pm Judging (30 minutes for each team) 6.00 pm (Day 2 only) Awards ceremony and cocktails (including media and invitees) Each state will have two days of competition, Day 1 and Day 2. Each team will be allocated a time slot on either Day 1 or Day 2 of the event. Teams to arrive at the venue by 8.00am on their allocated day for a final briefing. It is preferred if all teams are able to be present for the awards ceremony on Day 2. A room will be available at the venue for competitors to use as a base for the day. 11

12 how to brew the perfect cup Step 1: Use garden fresh, unblended and Single Origin Dilmah tea. When using loose leaf tea use 1 heaped teaspoon for the pot and 1 additional teaspoon per person/220ml of water. If using teabags then allocate 1 bag per person. Step 2: Boil water to 100 C. Good tea needs good water, so preferably use fresh spring water. Step 3: Pour freshly boiled water directly onto the tea. Step 4: STIR the tea once, then let the tea steep as per the brewing instructions on the tea pack. You can increase the brewing time by 1-2 minutes for a stronger cup. Step 5: Stir once more and strain the tea or remove the teabags at the end of the specified brewing period. Now you are ready to serve the perfect Cup of Tea! remember The water temperature and brewing times required vary according to the variety of Tea used. Water temperature: Black Teas at 100 C (vigorous boiling) Green Tea at 80 C (draw the water from the samovar and rest it for 2 to 3 minutes, and then brew the tea). Brewing times: 3-5 minutes for Black Tea 2 minutes for Green, White, Oolong and Infusions. Note that green tea brewed longer than 2 minutes can get bitter. The LONGER you steep tea the STRONGER the brew. Note that the brewing instructions for each tea are are on the pack. 12

13 your Dilmah Real High Tea starter kit Short-listed participants will receive a Real High Tea starter kit, which will contain the following: A selection of Dilmah teas from the following ranges: t-series Designer Gourmet Teas (loose leaf tea) Watte Single Region Teas (loose leaf tea) Dilmah Exceptional Range Dilmah Single Region Selection Dilmah Natural Green Tea Selection The Real High Tea book, which includes recipes from previous Challenges. the tea selection Watte Single Region Teas Ran Watte High Grown, at 6000 feet above sea level. Ran Watte offers a delicate, mellow taste, subtle fragrance, in the style of fine Champagne; best for late evening or after dinner relaxation. A sliver of ginger or a slice of lemon, a touch of cinnamon would enhance your enjoyment. If you take tea sweet add bees honey. Do not add milk. Uda Watte High Grown, at 5000 feet above sea level. Uda Watte is rich, full bodied, brimming with flavour, intense aroma & well rounded, in the style of a Pinot Noir; best for bed tea, breakfast & early afternoon. If you take your tea white & sweet, a touch of dairy milk and honey protect the natural goodness of tea. Meda Watte Mid Grown, at 3000 feet above sea level. Meda Watte tea is strong, elegant & velvety on the palate, in the style of a Shiraz; best for afternoon or early evening. If you take your tea white & sweet, a touch of dairy milk and honey protect the natural goodness of tea. Yata Watte Low Grown, from sea level to 1000 feet. Yata Watte tea is heavy, robust, intense in the style of Cabernet Sauvignon. It may be enjoyed anytime, if your preference is for strong tea. If you take your tea white & sweet, a touch of dairy milk and honey protect the natural goodness of tea. 13

14 the tea selection t-series Designer Gourmet Teas (loose leaf tea) Supreme Ceylon Single Origin This Ceylon Broken Orange Pekoe is the quintessential Ceylon, offering body, brightness, structure, strength and colour; the features that made Ceylon the home of the finest teas. Deep brown leaf, small broken leaf with orange flakes. Dark coppery and reflecting brighter tones of brown. A distinctive tea that is translucent and in colour, its solid redbrown coloured liquor is reminiscent of aged sherry. There are aromas of honey, straw and melon. An uplifting and expressive black tea taste with a good upfront finish. Ceylon Young Hyson Green Tea Delicate Ceylon green tea from the Gampola District, grown at 1,400 feet. This tea has an elegant appearance with long, well-twisted leaf yielding a pleasantly mild liquor. A gentle brew with a yellow infusion and a slight sweetness in its finish. The large leaf unfurls when infused to reveal a full tea leaf. Ideal with food or as a relaxing afternoon tea. Its slightly astringent, herbal character displays a touch of fruitiness and a clean finish. Rose with French Vanilla A seductive tea, combining a single region Pekoe from Nuwara Eliya with the mystical, sensuous fragrance of rose petals. Rose is one of the most sought-after flavours. This gentle tea is scented by the sweet floral aroma of red rose to deliver a feminine and very gentle brew. The rose fragrance is tinged with the flavour of French vanilla, heightening the romance of this tea and softening its character. Italian Almond Tea Medium strength, mid-elevation Ceylon tea from Dombagastalawa Estate Ceylon tea with a slightly sweet almond finish. The slightly malty Ceylon tea produces a deep amber infusion, which is enveloped by a deliciously piquant aroma of amaretto. The tea has a nutty sweet edge with a rich body. Ideal taken with cakes and pastries, or as a t-shake, brewed strong, cooled and poured over vanilla ice cream. Ceylon Cinnamon Spice Tea The famed Island of Ceylon was sought by ancient explorers for its spices and, since the late 1800s, also for its tea. This tea is a combination of Ceylon s finest produce a Single Region Tea, grown at 4,000 feet elevation in the Dimbula valley, and Ceylon Cinnamon, known as true Cinnamon. When infused, the liquor appears golden brown and offers brightness, medium body and a sweet piquancy. The woody note in Cinnamon, with its pervasive fragrance, is enlivening, and complements the tea perfectly with a spicy finish. 14

15 the tea selection Single Estate Oolong Producing Oolong known as Black Dragon Tea in China - is an especially demanding art. This semi fermented tea is a midpoint between green and black teas, offering the lightness of green and the character of black tea. Oolong originated in 18th Century Fujian and its dark green, well twisted leaf produces a mellow, pleasing liquor when brewed. This is a delicate and gentle tea, more earthy than typical green teas, yet more fragrant and lighter than most black teas. The Original Earl Grey The legend of Earl Grey Tea is one of politics and intrigue. When a British diplomat saved the life of an official of the Imperial Chinese Court, tea enhanced with the peel of a special variety of orange, and its recipe were given to Charles, 2nd Earl of Grey, also then the Prime Minister of England. The tea that became known as Earl Grey Tea combines tea with the flavour of bergamot. This original Earl Grey Tea offers a rich and strong brew, enhanced with oil of Bergamot it is a distinctive and unique flavour. Green Tea with Jasmine Flowers A gentle green tea in fragrant and delicate union with natural Jasmine petals. The soft, mildly sweet and mystical aroma of Jasmine is enthralling in its combination with green tea. This natural combination offers a refreshing and soothing beverage that is also a delicious palate cleanser. Brilliant Breakfast A bright, brisk and bold tea. Intense and majestic, this tea offers body, strength, colour and pungency representing the essence of a fine Ceylon tea. Grown in the Dimbula Valley, the Broken Orange Pekoe (BOP) leaf yields a burgundy coloured liquor which is robust and strong yet bright with an energetic personality. The fine BOP grade of tea with its small particle size produces the strength in this tea. Brew for at least 3 minutes in spring water. Brewed for 4-5 minutes for added strength, this tea then allows the addition of warm, dairy milk if desired. Pure Peppermint Leaves Savoured as a refreshing beverage since Roman times, our pure Peppermint infusion is naturally caffeine-free and ideally enjoyed after a meal, to cleanse the palate and aid digestion. The natural peppermint oil in the leaves imparts a menthol aroma and adds sparkle to the infusion of the leaf, making it a cooling and energizing experience. Try the infusion of peppermint leaves with a touch of honey as a mild and delicious accompaniment to your day. Also enjoyable taken chilled or as a sorbet. Pure Chamomile Flowers Chamomile is a gentle and relaxing herb enjoyed by Europeans as a tonic for centuries. The daisy-like Chamomile flower has an uplifting aroma reminiscent of apples. Its subtle flavour is concentrated in the flower and this infusion therefore offers the infusion of the Chamomile flower. Chamomile has a serene character and wonderful aroma. It is often enjoyed as a gentle, naturally caffeine free infusion in the evening. 15

16 the tea selection Dilmah Exceptional Range Berry Sensation High-grown Ceylon Tea in fruity harmony with Strawberry, Raspberry and Blueberry. The complex tastes come together in a perfect marriage of berry flavours to offer a pleasingly light and fragrant tea. Ideal taken hot or iced. Fragrant Jasmine Green Tea An inspiring green tea with bold leaf appearance, combined with petals of natural Jasmine flowers. The liquor produced by this combination is mild and gentle; the special fragrance and a touch of sweetness from the night-blooming Jasmine flower. A calming and meditative tea. Acai Berry with Pomegranate and Vanilla A bright and elegant pure Ceylon high grown Flowery BOP partners beautifully with the tart, lightly sweet and occasionally chocolaty notes of Acai berry and Pomegranate. A gentle touch of Vanilla softens the taste, to offer a comforting and deliciously engaging tea. Ceylon Spice Chai Deliciously authentic Chai that brings together the finest produce of Ceylon, once known as the spice island. Ceylon spice and an exceptional Ceylon tea are combined to offer an aromatic and energetic brew. A malty Ceylon Single Estate BOP Special fused with real Clove, Ginger and Cinnamon to produce a unique Ceylon Chai. 16

17 the tea selection Single Region Selection English Breakfast Hand-picked in the Dimbula region of Sri Lanka which is renowned for strong and full-bodied tea. Earl Grey Hand-picked in the Ratnapura region of Sri Lanka. Strong and fragrant, infused with bergamot. English Afternoon Hand-picked and artisanally made in the Bogawantalawa region of Sri Lanka. Bright, with medium strength and delightful bouquet. 17

18 the tea selection Dilmah Natural Green Tea Selection Pure Green Tea Pale infusion yielding a light, slightly smoky brew. Pure green tea from China with hints of herb, a touch of spice and a pleasingly mild finish. Green Tea with Jasmine Petals A mild green tea with the traditional, natural Jasmine flavour. The perfume of Jasmine is added using petals of Jasmine, a process several thousand years old. Uplifting and aromatic. Green Tea Moroccan Mint The soft gentle taste of Natural Green Tea is married with the sparkle of pure peppermint leaves. Moroccans welcome guests with this drink. 18

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20 judges Bernd Uber Bernd s culinary journey began when he walked into a commercial kitchen 50 years ago. During his career Bernd has worked passionately as a chef de Cuisine in many establishments. He has also owned two very successful restaurants and now teaches commercial cookery at various institutes in Melbourne. Bernd is the recipient of many culinary awards, the most prestigious being the Sidney Taylor Memorial Black Hat Award, issued by the Australian Culinary Federation, Victoria. Only chefs who have made outstanding contributions to Australian culinary progress and development at the highest trade or professional level receive this honour. Over the past 25 years Bernd has been invited to judge many culinary competitions, including being the international judge for Gulfood, Dubai, Melbourne Culinary Challenge and the Dilmah Real High Tea and Tea Sommelier competitions in collaboration with the Chefs Guild of Sri Lanka and endorsed by the World Association of Chefs Societies (WACS) at Culinary Art, 2003, 2005 & Dilhan C. Fernando Dilhan C. Fernando is the younger son of Dilmah Founder, Merrill J. Fernando. The names of Dilhan and his brother Malik form the Dilmah brand, the first producer owned tea brand. Dilhan is the Director of the Dilmah School of Tea, the first international school of tea, which has sessions in Colombo and, in partnership with the Institute Paul Bocuse, in Ecully, France. His desire to share the pleasure in tea with a new generation of tea drinkers saw the birth of the t-series, designer gourmet teas and an entirely contemporary approach to a traditional beverage. He is described by Herve Fleury, Director of the Institute Paul Bocuse as, A man who is passionate, totally supple in his expertise, simple and delicate in his approach and his words. In the very image of tea. In addition to his responsibilities in tea, Dilhan also manages the humanitarian and environmental outcomes of Dilmah. These are the fulfilment of his family s commitment to making business a matter of human service. The MJF Charitable Foundation and Dilmah Conservation utilise revenue from the global sales of Dilmah in implementing humanitarian and conservation projects in Sri Lanka. Peter Kuruvita Peter s inspiration for his culinary masterpieces could be attributed to the collaborative cultural influences of his Austrian mother and Sri Lankan father.peter embarked on his career in cooking with a chef apprenticeship in After his first role as a commis chef at the One Star Michelin restaurant - Rue St Jacques in London, Peter returned to Sydney in early 1984 to take up the chef position at Barrenjoey House. During his tenure the restaurant was awarded a Sydney Morning Herald One Chef Hat rating. Peter is regularly invited as a consultant on a range of new restaurant projects and also appears as guest chef in a range of leading hotels around the world. In April 2003 Peter returned to Sydney to open and run his own restaurant. Now he manages Flying Fish Fiji Islands amidst his other culinary assignments around the world. 20

21 This entry form is to be filled out online at Dilmah Real High Tea Challenge Entry Form Please answer the below question (joint team answer, approx 100 words) Explain your philosophy of using tea as a food ingredient Establishment Name (Hotel / Restaurant / Institution) Establishment Address Establishment Phone Number Team Member 1 Name (The certificates will be printed as per the name stated here.) Designation Contact Phone Number Team Member 2 Name (The certificates will be printed as per the name stated here.) Designation Contact Phone Number Please submit your entry online at before 29th June

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23 winners rewards As winners you will be rewarded with media exposure which includes: PR coverage in leading speciality hospitality and national publications Global PR coverage via online publicity Coverage for the entrants and venue during pre and post events on the official global site and social media Recipes featured in the Real High Tea book Major Prizes: At the completion of both the VIC and NSW Real High Tea Challenge events, scores of all participating teams will be ranked and the three teams with the highest scores nationally will receive the major prizes. The three major prize winners will receive: A 7-day tour to Sri Lanka, the home of Dilmah. Return economy airfare to Sri Lanka (for the participants of the winning teams) from the winners nearest international airport 6 nights accommodation Attend the Dilmah School of Tea Visit the plantations, enjoying tea tastings and tea-inspired cuisine Present your winning Real High Tea to the Dilmah family and VIP guests The National Winner to take part in the Global Challenge: The team with the highest score nationally will be announced as the National Winner. This team chosen as the National Winner will be entitled to compete in the Dilmah Real High Tea Global Challenge which will take place in Sri Lanka in May 2015, bringing together National Winners from 20 countries around the world. Additional Prizes: Members of teams who achieve Gold with Distinction or Gold status will each receive a medal and certificate, a Noritake fine bone china tea set and a luxury Dilmah 12-slot timber tea presenter. Members of teams who achieve Silver, Bronze or Certificate of Merit status will each receive a medal and certificate and a luxury Dilmah 6-slot timber tea presenter. PLEASE NOTE: Travel prizes are legally awarded to the owner or manager (as determined by Dilmah) of the Establishment the winning team entered on behalf of. Owner/manager may determine which two people will travel on the trip, subject to approval of Dilmah. See full Terms and Conditions for further details. 23

24 Dilmah Real High Tea Professional Challenge 2014 Terms and Conditions 1. The promoter is Dilmah (Aust.) Pty. Ltd. (ABN ), Units 1 & 2, 12 Compark Circuit, Mulgrave, Victoria 3170 ( Promoter ). 2. Information on how to enter and prizes form part of these Terms and Conditions. Participation in this promotion is deemed acceptance of these Terms and Conditions. 3. Entry is only open to Australian residents aged 18 years or over, employed at an Eligible Establishment. Eligible Establishments are hotels, restaurants, resort and culinary training establishments in Australia. For the sake of clarity, entrants do not need to be permanent residents of Australia, they simply need to live/ reside in Australia for the duration of the promotion. 4. Employees (and their immediate families) of the Promoter and agencies associated with this promotion are ineligible to enter. 5. Multiple teams may enter per Eligible Establishment, however, each person may only enter as part of one (1) team only. 6. If there is a dispute as to the identity of an entrant, the Promoter reserves the right, in its sole discretion, to determine the identity of the entrant. 7. All prizes (excluding the certificates, medals, china tea sets and timber tea presenter prizes) will be awarded to the owner or manager (as determined by the Promoter) of the winning Eligible Establishment. In the case of any travel prizes, the owner or manager (as determined by the Promoter) will be able to elect which two (2) individuals from their Eligible Establishment will take the prize, subject to approval of the Promoter. In the case of a dispute between the Promoter and the owner/manager in this regard, the Promoter s decision will be final. The certificates, medals, china tea sets and time tea presenter prizes will be awarded to the relevant winning team members themselves rather than their Establishment. 8. Incomplete, indecipherable, or illegible entries will be deemed invalid. The Promoter reserves the right, at any time, to verify the validity of entries and entrants (including an entrant s identity, age and place of residence) and to disqualify any entrant who submits an entry that is not in accordance with these Terms and Conditions or who tampers with the entry process. Errors and omissions will be accepted at the Promoter s discretion. Failure by the Promoter to enforce any of its rights at any stage does not constitute a waiver of those rights. 9. This is a game of skill and chance plays no part in determining the winners. 10. The Promoter s decision is final and no correspondence will be entered into. 11. All costs associated with participating in a Challenge are the shortlisted entrants responsibility. Spending money, meals, taxes, insurance, passports, visas, vaccinations, transport to and from departure point, transfers, items of a personal nature, in-room charges and all other ancillary costs are not included in a Major Prize/National Prize. 12. Prizes must be taken on the dates determined by the Promoter, in its absolute discretion, to coincide with the relevant events. The Promoter and organizers hereby expressly reserve the right to eject any winner and/ or their companion for any inappropriate behaviour whilst participating in the prize. 13. If for any reason a winner does not take a prize (or an element of the prize) at/by the time stipulated by the Promoter, then the prize (or that element of the prize) will be forfeited. 14. As a condition of accepting a prize, a winner (and companion) must sign any legal documentation as and in the form required by the Promoter and/or prize suppliers in their absolute discretion. 15. Prizes, or any unused portion of a prize, are not transferable or exchangeable and cannot be taken as cash, unless otherwise specified. If any prize is unavailable, the Promoter, in its discretion, reserves the right to substitute the prize with a prize to the equal value, as appropriate. 16. Entrants agree that they are fully responsible for any materials they submit via the promotion including but not limited to comments, menus, recordings, recipes, photographs, rationales and other images ( Content ). The Promoter shall not be liable in any way for such Content to the full extent permitted by law. The Promoter may remove or decline to publish any Content without notice for any reason whatsoever. Entrants warrant and agree that: (a) they will not submit any Content that is unlawful or fraudulent, or that the Promoter may deem in breach of any intellectual property, privacy, publicity or other rights, defamatory, 24

25 obscene, derogatory, pornographic, sexually inappropriate, violent, abusive, harassing, threatening, objectionable with respect to race, religion, origin or gender, not suitable for children aged under 15, or otherwise unsuitable for publication; (b) their Content shall not contain viruses or cause injury or harm to any person or entity; (c) they will obtain prior consent from any person or from the owner(s) of any property that appears in their Content; (d) the Content is the original artistic/literary work of the entrant that does not infringe the rights of any third party; (e) they consent to any use of the Content which may otherwise infringe the Content creator s/creators moral rights pursuant to the Copyright Act 1968 (Cth) and warrant that they have the full authority to grant these rights; and (e) they will comply with all applicable laws and regulations, including without limitation, those governing copyright, content, defamation, privacy, publicity and the access or use of others computer or communication systems. Without limiting any other terms herein, the entrant agrees to indemnify the Promoter for any breach of the above terms. 17. As a condition of entering this promotion, each entrant agrees to assign all of their rights, title and interest (including copyright) in and to their entry (which shall include Content) to the Promoter, and to execute any documents to confirm such assignment. Entries will not be returned to any entrant. 18. Entrants consent to the Promoter using the entrant s name, likeness, image and/or voice in the event they are a winner (including photograph, film and/or recording of the same) in any media for an unlimited period without remuneration for the purpose of promoting this promotion (including any outcome), and promoting any products manufactured, distributed and/or supplied by the Promoter. 19. If this promotion is interfered with in any way or is not capable of being conducted as reasonably anticipated due to any reason beyond the reasonable control of the Promoter, including but not limited to technical difficulties, unauthorised intervention or fraud, the Promoter reserves the right, in its sole discretion, to the fullest extent permitted by law to: (a) disqualify any entrant; or (b) modify, suspend, terminate or cancel the promotion, as appropriate. 20. Nothing in these Terms and Conditions limits, excludes or modifies or purports to limit, exclude or modify the statutory consumer guarantees as provided under the Competition and Consumer Act, as well as any other implied warranties under the ASIC Act or similar consumer protection laws in the State and Territories of Australia (Non-Excludable Guarantees). Except for any liability that cannot by law be excluded, including the Non-Excludable Guarantees, the Promoter (including its respective officers, employees and agents) excludes all liability (including negligence), for any personal injury; or any loss or damage (including loss of opportunity); whether direct, indirect, special or consequential, arising in any way out of the promotion. 21. Except for any liability that cannot by law be excluded, including the Non-Excludable Guarantees, the Promoter (including its respective officers, employees and agents) is not responsible for and excludes all liability (including negligence), for any personal injury; or any loss or damage (including loss of opportunity); whether direct, indirect, special or consequential, arising in any way out of: (a) any technical difficulties or equipment malfunction (whether or not under the Promoter s control); (b) any theft, unauthorised access or third party interference; (c) any entry or prize claim that is late, lost, altered, damaged or misdirected (whether or not after their receipt by the Promoter) due to any reason beyond the reasonable control of the Promoter; (d) any variation in prize value to that stated in these Terms and Conditions; (e) if any event is cancelled or delayed for any reason beyond the reasonable control of the Promoter; (f) any tax liability incurred by a winner or entrant; or (g) participation in any event/ use of a prize. 22. The Promoter collects personal information ( PI ) in order to conduct the promotion and may, for this purpose, disclose such PI to third parties, including but not limited to agents, contractors, service providers and prize suppliers. Entry is conditional on providing this PI. The Promoter will also use and handle PI as set out in its Privacy Policy, which can be viewed at In addition to any use that may be outlined in the Promoter s Privacy Policy, the Promoter may, for an indefinite period, unless otherwise advised, use the PI for promotional, marketing, publicity, research and profiling purposes, including sending electronic messages or telephoning the entrant. The Privacy Policy also contains information about how entrants may opt out, access, update or correct their PI, how entrants may complain about a breach of the Australian Privacy Principles or any other applicable law and how those complaints will be dealt with. All entries become the property of the Promoter. The Promoter will disclose entrants PI to the Dilmah global team based in Sri Lanka. The Promoter cannot guarantee that any overseas recipient will not breach the Australian Privacy Principles. By entering the promotion entrants consent to the overseas transfer on these terms as permitted by the Australian Privacy Principles and agree that the Promoter is not liable in this regard. 23. As a condition of accepting a prize, each winner may be required to sign any legal documentation as and in the form required by the Promoter and/or prize suppliers in their absolute discretion, including but not limited to a legal release and indemnity form. 25

26 For further information please contact : Dilmah Australia [email protected] 26