MOROCCO - Arabian Nights: A Desert's Feast!

• Chef-led, hands-on cooking + on-the-spot coaching
• All ingredients, equipment & aprons
• Seasonal grazing boards on arrival
• Wine served with your meal (non-alcoholic options available)
• Digital recipes to keep
• Hosted dining at a beautifully set
• Menu is indicative & seasonal—we optimise to what’s best on the day.

 Entrée: Hummus & Warm Pita
Silky chickpeas, tahini and garlic, finished with olive oil—made for dipping and sharing.

Main: Lamb Tagine with Apricots
Slow-cooked lamb with apricots and Moroccan spices (cinnamon, cumin, saffron), served on fragrant couscous.

Dessert: Rosewater & Pistachio Baklava
Golden layers of crisp phyllo, pistachios and rosewater syrup—served with fresh mint tea.

Menu: Seasonal & flexible — produce may vary by market availability.

• Spice marinating: Build deep flavour with cumin, coriander, paprika & cinnamon.
• Tagine slow-cooking: Low-and-slow lamb for melt-in-the-mouth tenderness.
• Deglazing: Turn caramelised pan juices into a rich sauce.
• Fluffy couscous: Cook in Moroccan-style broth, then fluff to keep grains light.
• Finishing touches: Fresh coriander + roasted almonds for lift and crunch.
• Baklava basics: Layer phyllo with butter/ghee, pistachio filling, bake crisp, then soak in rosewater syrup.

• Price: From $199 pp (minimum spend applies)
• Duration: ~3 hours (cook + dine)
• Location: Manly, NSW (mobile/offsite by request)
• Group size: Ideal for 6-24 (ask about larger groups
• Dietaries: Most can be accommodated with notice
• Menu: Seasonal & flexible—produce/some ingredients may vary by availability

Great for Team building, client evenings, offsites, celebrations, interstate/overseas guests.