High Tea

An Art Deco design and part of the Retro Series, this book is a collection of high tea inspired recipes to cook at home for high tea with friends and family.

Covering, sponges, cakes, cookies to sandwiches with delicious fillings to tarts with fruit, and over 100 recipes that are easy to make and divine to eat.

Cloth material cover

Other titles in the Retro series:

CAKES

COCKTAILS

THE BASIC COOKBOOK

CUPCAKES

Jill Jones - Evans

Jill Jones-Evans is the owner and proprietor of The Victoria Room.  An ultra-smooth dining establishment, richly decorated in British Raj style, this exotic dining room and ward-winning cocktail bar is visited by the young, trendy, fun and young at heart. High Tea at The Victoria Room became increasingly popular and the concept of ‘High Tea’ has since become ‘the’ new style of dining and a widely popular way to celebrate events Australia-wide.

From it-girl gatherings and generational get-togethers to hen’s days and birthdays, ladies of all ages (and many a fine gentleman, too) have enjoyed the company of dear friends over this wonderful revival of British tradition. 

Joe Gambacorta

Joe Gambacorta is Head Chef of The Victoria Room.  His eclectic menus bring together traditional food with a touch of elegance in dishes that complement the decor and style of The Victoria Room. Joe had his beginnings as a young boy in mama’s kitchen where he assisted with the preparation of the weekly Sunday lunch. This passion developed over the years and before long he was training at MG Garage under one of Australia’s most lauded chefs, Yanni Kyritsis. Joe later held his first head chef position at Jones the Grocer before committing himself to establishing the restaurant in The Victoria Room.

Inspired by his Sicilian heritage, the Mediterranean influences from his apprenticeship years, and travels in the Middle East, Joe’s dishes are a fusion of spices and delicacies that are partial to many cuisines but are not limited to any one in particular. His menus offer a graceful balance of simple flavours that change with the seasons to allow for a produce-driven carte du jour.