Featuring Braising and Stewing with tastes of Morocco. We will prepare and cook a range of dishes including Mezze and a classic Lamb Tagine
DurationFeaturing Braising and Stewing with tastes of Morocco. We will prepare and cook a range of dishes including Mezze and a classic Lamb Tagine
My experience goes back fifty years in the hospitality industry, as a Chef, Chef Instructor at T.A.F.E. and several food related businesses which I have owned and operated. My passion is cooking and the greatest satisfaction I gain is from imparting the knowledge and skills I have, onto people who share the same passion for cooking and entertaining.
I have represented Australia in the world renowned Culinary Olympics in Germany and have won more than forty medals, thirty of them gold, in various cooking competitions in Australia and overseas.
Once you have mastered the basic skills of the different methods
of cooking you will only be restricted by the bounds of your imagination. Styles and ingredients are constantly changing and the Olive Tree Cooking School can be your source of knowledge to remain up to date with both of these.
This class is incredible! It's a combination of flavours and spices guaranteed to get those taste buds dancing. The Moroccan class is inspired by Fiona's travels overseas and is a blend of her Mediterranean and Indian influences.
This Moorish Moroccan cooking class and banquet will celebrate some Moroccan classics as well as stunning Moroccan recipes and dishes with a modern twist.
Hailing from Seville, esteemed Spanish chef Alfonso Ales has worked in some of the world’s best kitchens and has a culinary resume that most chefs would only but dream about including working under the direction of the 3 Michelin star Chef Martin Berasategui and Château Cordeillan Barges.
Unlock a new realm of spice at our Moroccan Cookery masterclass! Treat your taste buds to the vibrant and unique flavours of Morocco at our Moroccan Cookery masterclass!
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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