Having lived in Auckland for seven years, Pastry Chef Hiranya Ratnayake says New Zealand is her second home.
But Hiranya says deep in her blood that she will always be Sri Lankan - her country of birth and where she grew up.
When a suggestion came up for her to create a unique afternoon tea experience blending her Sri Lankan heritage with New Zealand flavours, Hiranya said she jumped at the idea.
Called “Roots of Chef Hiranya”, the Sri Lankan-inspired afternoon tea experience will run through Autumn at Hilton Auckland’s Bellini Bar.
“As a young chef, this is the biggest opportunity to date. It’s my biggest opportunity to showcase who I am, where I come from, the food and my culture,” she said.
Nostalgia and innovation features on the menu pay homage to Sri Lankan culinary traditions while embracing the finest of ingredients from New Zealand.
Hiranya said she pursued a career in hospitality and culinary arts after being inspired by her father’s belief in her talent.
“I am not a very confident person by nature, but it was the confidence my dear dad had in me that made me believe I can excel in doing what I love,” she said.
According to Hiranya, the afternoon tea menu she curated celebrates the diverse flavours of Sri Lanka and also the best of New Zealand.
“From the Sri Lankan black pork curry bun, coconut roti with spicy prawns and lamb roll with mint chutney, each dish is representative of Sri Lanka’s incredible food scene and a celebration of its food heritage,” Hiranya said.
When asked to name her personal favourite on the menu,Hiranya said the item that evoked the greatest emotions for her was the Kiri Bath - a rich and creamy coconut milk rice her mother often made.
“Kiri Bath is my comfort food and we grew up eating it,” she said.
“I put so much thought into how to present it beautifully in an afternoon tea setting because this is the one dish that reminds me of mom and the warmth and comfort of home,” Hiranya said.
The Kiri Bath milk rice is served on a mini banana leaf with chilli, onion chutney (lunu miris) and fried sprats.
Other savoury items included on the menu are Sri Lankan jackfruit crostini and sweet and sour chicken sandwiches.
Hiranya said Sri Lankan cooking involved elaborate spices and complex techniques, with cardamon, cinnamon, chillis, tamarind and coconut being essential ingredients.
“It was an exciting challenge to incorporate some of these with the sweet offerings,” she said.
The blend of flavours and textures resulted in tantalising offerings that includes mango lamington, cashew treacle tart with cinnamon chantilly, date fudge slice with ceylon breakfast tea cream, chocolate biscuit slice with dark chocolate cream and scones with sweeten cream and pineapple marmalade.
The afternoon tea experience finishes with Bellini’s signature “smoking” ice cream bonbons.
The tea selection by Dilmah and Zealong ranges from black-flavoured tea such as Ceylon ginger, honey and mint, almond-infused Ceylon pekoe, Ceylon tea with strawberry to just pure Oolong or natural Jasmine green tea.
Hiranya’s culinary journey is deeply rooted in her Sri Lankan heritage and has been one of passion, and the afternoon tea is a tribute to her roots, blending nostalgia with artistry.
On the menu, it says in Sri Lanka, food is more than nourishment.
“It is tradition, memory and connection,” it said.
“Inspired by the flavours of her childhood, Hiranya brings a modern elegance to time-honoured recipes.
“Each bite tells a story of heritage, warmth and the joy of sharing food.”
Hiranya said she was excited also that her family will be visiting Auckland from Sri Lanka next month, and she cannot wait to let them try her creations.
“I just hope everyone can give these flavours a try because every bite has a little bit of home in it,” Hiranya added.
BELLINI BAR is located at Hilton Auckland, 147 Quay Street, Princes Wharf. “Roots of Chef Hiranya” is available until 1 June 2025, 11am - 4pm, Thursday to Sunday. Price: $70 pp.
