Beyond scones and sangas: High tea gets a modern makeover
By Various
SPOTLIGHT / High society
Whether it’s the pressure-cooker competition of shows such as MasterChef or the conveyor belt of food trends (slow food, paddock to plate, locavorism), the simple experience of eating has become awfully serious. Enter a counter-trend: high tea. Once the preserve of British elites – some think it originated in the 1840s, when Anna Maria Russell, the Duchess of Bedford, invited friends over for afternoon tea and “a light refreshment” – high tea is having a moment in Australia. In Sydney, the Hilton hosts one with crumpets, caviar and freshly shucked oysters; the Deco Lounge, at Hobart’s The Tasman, offers Tasman lobster rolls and bush tomato bread, with Arras Blanc de Blanc. Now the QT Newcastle is moving up in the world with an iteration that appeals to the traditionalist and neophyte alike.
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