Create your own Videre high tea experience

Living Well | RACV | Posted on 01 June 2020

Dine like royalty this Queen’s birthday weekend with Videre’s DIY high tea recipes.

Dine like royalty this Queen’s birthday weekend with your very own Videre high tea at home. Take your high tea to the next level with these delicious Buderim crystallised ginger scones, blackberry jam, and smoked salmon, wattle and cucumber tea sandwich recipes, straight from the kitchen of Videre at RACV Royal Pines Resort. Serve your high tea with a pot of your favourite loose leaf tea or a glass of champagne. 

Close up of petit fours being served at high tea

Put on a Videre high tea at home


Buderim crystallised ginger scones

Videre’s take on the classic scone incorporates crystallised Buderim ginger for a distinctively Australian high tea experience.

Ingredients
  •  2½ cups self-raising flour
  • 60g cold butter, chopped
  • ¾ cup cold milk, plus a little extra to glaze the scones
  • 50g Buderim crystallised ginger, finely diced
  • Blackberry Jam and thick cream to serve
Method
  1. Preheat oven to 180°C
  2. Grease and line a baking tray with baking paper
  3. Sift the flour into a bowl, then rub in the butter to make fine crumbs
  4. Make a well in the centre of the flour mix, then add in the milk and ginger
  5. Using a butter knife, cut through mixture until it forms a soft dough, adding a little more milk if needed
  6. Place the dough onto a lightly floured surface and knead it gently until smooth. Shape the dough into a 2cm-thick round
  7. Using a 5cm cutter dipped into flour, cut rounds from the dough. Press the remaining dough together and continue to cut out rounds until all dough is used
  8. Place scones side by side on the prepared tray
  9. Brush each scone with milk to glaze
  10. Bake for 10 to 12 minutes until golden, well risen and fluffy
  11. Serve warm with homemade blackberry jam (see recipe below) and a thick cream of your choice

Homemade blackberry jam

Everyone knows that you can’t have scones without jam and cream. To complement the ginger scones, Videre serves them with a homemade blackberry jam.

Ingredients
  • 1kg blackberries, fresh or frozen
  • 1kg caster sugar
  • 2 lemons
Method
  1. Combine the blackberries and sugar in a heavy-based saucepan
  2. Combine the juice of both lemons, and fine zest of 1 lemon, and add to the pan
  3. Bring the mixture to the boil over high heat, then reduce to a simmer and cook for 30 minutes
  4. Use a ladle to skim off any scum as it rises to the top
  5. To test if the jam has reached setting point, spoon a small amount onto a small cold plate.  Draw a line through the cooled jam using your finger; if the line remains, the jam is ready. If not, continue simmering the jam for another 5 minutes and test again
  6. Transfer the hot jam into sterilised jars and seal

Smoked salmon, wattle and cucumber tea sandwich 

By tradition, tea sandwiches are meant to be eaten as a savoury option at afternoon teatime to stave off hunger until the main meal. Videre’s secret twist to the classic cucumber and salmon sandwich is a pinch of ground wattleseed, an Australian native spice, which can be found in various herb and spice stores and online.

Ingredients
  • 60g smoked salmon
  • 50g cucumber, peeled and sliced thinly
  • 5g ground wattleseed spice 
  • 20g good quality mayonnaise
  • 4 slices white bread
  • 2 slices of brown bread
  • Soft butter
  • Sea salt
Method
  1. To make two triple decker tea sandwiches, butter 2 slices of white bread, and evenly lay smoked salmon over each piece
  2. Top the salmon with a smear of mayonnaise and a sprinkling of wattle seed
  3. Place the slices of brown bread on top, butter both slices
  4. Lay a thin layer of cucumber on both slices, then season with a touch of sea salt
  5. Butter two slices of white bread and place on top, buttered side down, to form a triple decker sandwich
  6. Cut off the crusts and slice each sandwich into 3 even fingers


Save on ingredients

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