Come and engage all your senses in our Moroccan Cooking Class, as you learn how the Moroccans use their colourful and complex spices, such as the famous ‘ras el hanout’, the ‘head of the shop’, the aromatic spice blend which consists of as many as 24 different spices.
Come and engage all your senses in our Moroccan Cooking Class, as you learn how the Moroccans use their colourful and complex spices, such as the famous ‘ras el hanout’, the ‘head of the shop’, the aromatic spice blend which consists of as many as 24 different spices.
Each spice merchant’s and family’s recipe being a well-kept secret and we have our own which we share with you!
Discover the flavour combinations of sweet and sour; how to make the ubiquitous Moroccan flatbread, a variety of mezze dishes, preserved lemons, ras el hanout, chermoula paste, various tagines, a slowly simmered stew, whose name comes from the pointed, conical earthenware pot in which it is cooked; and many unusual, ancient Berber dishes peculiar to Marrakesh.
Cooking on the Bay chef, Tonya Jennings, cooks with the finest local and seasonal ingredients. As part of her hands-on classes, she teaches you classic methods and techniques of cookery. You will learn how to combine ingredients, flavours, and textures along with many hints and tips to make your food taste and look delicious.
Tonya has operated her Cooking on the Bay Cooking School in St Kilda for 8 years and previously owned On the Ridge Cooking School in the hinterland of the Sunshine Coast.
As an experienced and enthusiastic teacher, Tonya inspires her students to develop their cooking skills and to enjoy cooking for their family and friends.
Culinary travel is an integral part of her business and provides inspiration for new programs as well as giving her guests the opportunity to experience exotic overseas, culinary delights with her as the guide.
Cinnamon and sugar spiced chicken pastries. Moroccan spiced flathead skewers with minted yoghurt sauce. Prawn, mussel and chickpea tajine.
We will take you on a sensory journey through Northern Africa and the Middle East and appreciate the subtle scents of spices of that region. We will prepare Chickpea Soup, a Chicken Tagine, Moroccan Meatballs, Tabbouleh and a Moroccan Orange & Cardamom Cake
Meat, seafood and Poultry tagines, couscous, harissa and preserved lemons mixed with nuts and perfumed waters of rose and orange-blossom are just some of the common dishes found in this fascinating country.
This class covers some beautiful dishes heady with spices and fragrances typical of Moroccan Cooking. Chef, Katrina Ryan is sharing recipes that are sure to become family favourites.
This Moorish Moroccan cooking class and banquet will celebrate some Moroccan classics as well as stunning Moroccan recipes and dishes with a modern twist.
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