Nothing beats wandering through the souks of Morocco. Enjoy the flavours of Marrakesh as we discover broad beans, orange blossom syrup, spices, tagines and how to save a fortune on bottling your own preserved lemon
Class Includes - Tuition, recipes and meal with regional wine or beer.
- Chicken & Olive Tagine with mint and yogurt sauce
- Ras El Hanout (spice mix)
- Aubergine & Pumpkin Tagine with caramelized onions
- Kefta (Moroccan meatball)
- Moroccan Fava Bean Salad
- Spiced Chicken Kebab
- Orange & Fennel Herb Salad
- Preserved Lemons
- Almond & Honey Briquate (dairy free)
Guest Chef
After completing his apprenticeship at Madam Fang & Shakahari (modern Asian), Melbourne, Soon then went on to work at Ishmus Of Kra (Thai), Chef de Partie at the NOBU Crown (Japanese & Peruvian) before travelling globally and working as Chef De Partie - Beach House Maldives, A Waldorf Astoria Hotel (French Cuisine and Maldivian Cuisine), London