Inspired by the vibrant and colourful spices discovered on a memorable trip to the Moroccan souks, Geraldine’s favourite, easy to prepare dishes are ideal for mid-week meals or casual entertaining. Recipes include: mechoui, roasted lamb seasoned with chermoula paste, served with cumin and salt and traditional carrot, radish and orange salad sprinkled with orange blossom water and warm flat bread; all-in-the -one pan braised whole snapper with ras el hanout spices, preserved lemon, tomato and chickpeas; aromatic chicken, date and roast almond tagine with coriander and cooked couscous; and to finish, fragrantly spiced poached pears, wrapped in kataifi (shredded phyllo pastry), baked until golden and served with rose water cream and quince jelly.
The Moroccan Kitchen
Easy to prepare, authentic recipes
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Geraldine is a Culinary Teacher and Home Economist who trained in Melbourne and at the Cordon Bleu in the United Kingdom. Her career has involved working with major food and appliance companies in Australia and as a free-lance consultant. It was in these positions where she gained considerable experience in creative recipe development, food styling, catering, as a food presenter and walking tour guide. Geraldine enjoys sharing her passion and love for cooking with fresh, seasonal produce through teaching classes where recipes are designed for both every day and entertaining. More