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.
DurationThe food of the Middle East & North Africa include elaborate aromatic dishes that derive from using exotic herbs and spices.
In Persia extravagant rice dishes often dominate other dishes at the table and nearly always incorporate fruit and nuts.
The use of fruit, nuts, herbs and spices makes the food of the Persia one of the most refined cuisines of the Middle East. Main herbs & Spices used: Thyme, Sumac, Cumin, Coriander, Parsley, Bay Leaves, Mint, Saffron, Oregano, Baharat. Influences from the Middle East, The Mediterranean, Africa, Spain, Portugal and France are responsible for shaping the cuisine of todays Morocco.
Moroccan food is mostly recognised by its spicy, fiery, invigorating and fresh flavours. 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. Main herbs & Spices used: Paprika, Mint, Turmeric, Cinnamon, Cumin, Chilli, Coriander, Ras el Hanout, and Black and White Peppers.
Sunshine Coast’s top cooking classes “Licensed to Spice” are held locally in Caloundra, the gem of the Sunshine Coast. Pick your favourite cuisine from the choice of classes and experience a fun morning learning all about the herbs and spices used in each cuisine. It’s all about the spice! Cook a 5 course meal and then sit down and relax and eat the delicious food you have prepared and cooked throughout the morning.
Vicki Taylor is an excellent teacher and an experienced cook having lived, travelled and worked in many international countries. Vicki’s passion is food, herbs and spices and experimenting with recipes to put her own twist on them. After running her popular spice blending classes for many years, Vicki now wants to share her knowledge and passion of some wonderful international cuisines.
Tantalise your senses in a hands-on cooking class feast of modern Moroccan cuisine. Imagine chicken tagine that melts in your mouth, couscous steamed to perfection, harissa for zest, honeyed eggplant, fresh orange, fennel salad with orange blossom, Kahlúa date crepes .
The class starts with an in-depth introduction into the world of spice. You will select, store and treat them which is essential to create complex sweet-savory flavors and to justify why Moroccan cooking is often considered one of the world’s greatest.
This Moorish Moroccan cooking class and banquet will celebrate some Moroccan classics as well as stunning Moroccan recipes and dishes with a modern twist.
Featuring Braising and Stewing with tastes of Morocco. We will prepare and cook a range of dishes including Mezze and a classic Lamb Tagine
We will discuss the buying and ageing of lamb before preparing a Cured and Smoked Rack, a Deconstructed Roast Leg, Moroccan Braised Shanks and some Sausages flavoured with Lemon and Rosemary
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