Loading... Please wait...


Get inspired for Christmas feasting Moroccan style

Posted by

How do you find your inspiration for cooking?

We were browsing some of our photos from a visit to Morocco not too long ago. 
It's amazing how a visual image can take you back, and even more so a taste memory.  

Goats can climb trees and pose for photos, who knew?

Thinking about Christmas, which is coming up all too soon, and looking for cooking inspiration for something to excite the family, we thought about how Melbourne's hot summer weather is similar to what we experienced in Morocco.  We adored the fresh, vibrant salads that are always served at the beginning of a Moroccan meal.  Suitably revelant to Melbourne's summer.



So, such exciting unusual salads - how about a fresh beetroot salad with fetta and walnuts (recipe below), teamed with luscious chermoula prawns (recipe below) as the starter, then the main star, some flavour packed, spice laden luscious lamb skewers cooked on the weber or bbq

Dont't forget an awesome idea for a desset version of bastilla with almonds, and orange blossom water.

Chermoula Prawns 

400g prawns, optionally peeled (Vegetarians - substitute roasted eggplant flesh, chopped)

1 small red onion, chopped

2 clovesgarlic, chopped

1- 2 tspspice bazaar chermoula spice

1 tsp spice bazaar smoked paprika

2-3 tbsp olive oil

1 lemon

¼ cup coriander leaves (reserve a little for garnish)

salt & pepper, to taste


1. Put all the onion garlic and spices into the mortar bowl and pound with the pestle until roughly crushed .
2. Add Zest and juice of half lemon (reserve other half for serving).
3. Mix prawns and marinade and allow flavours to integrate, ideally for at least 30 minutes.
4. Cook prawns with the marinade in a fry pan or BBQ until just cooked – 2-3 minutes each side, depending on the size of prawns.
5. As the prawns change colour to a vivid orange/red and no longer look clear,they are cooked.
6. Serve immediately, garnished with remaining coriander and wedges of remaining lemon.

Fresh beetroot, fetta and walnut salad

1 kg fresh beetroot

1 Tbsp extra virgin olive oil

1 cup baby spinach leaves, loosely packed

1/2 cup walnuts,toasted

150 g feta

1/3 cup olive oil

2 Tbsp red wine vinegar

1 tsp caster sugar

1 clove garlic, crushed

1 tsp fresh thyme, coarsely chopped


1. Preheat oven to 200°C (180°C fan-forced).

2. Wash beetroot well, dry and wrap in aluminium foil and place on an oven tray.

3. Roast for 50 - 60 minutes or until tender. Cool slightly and rub off skins..  Chop into 2 cm rustic cubes.

3. Meanwhile, make red wine vinegar dressing. Place all ingredients in a bowl and mix well.

4. Place warm beetroot in a shallow serving bowl with baby spinach leaves and walnuts.

5. Toss gently to combine. Crumble feta over salad, drizzle with dressing and serve.


Carrot Salad With Ras El Hanout


350g carrots, washed & peeled

3 cups water

½ cup sugar

1 tsp salt

½ cup black olives, pitted & halved

¼ tsp chilli flakes

4 spring onions, thinly sliced

1 tsp black sesame seeds, toasted


1 orange, zested & juiced

Generous pinch ras el hanout

1 tsp honey

¼ tsp salt, or to taste

Pinch pepper

¼ cup olive oil

¼ cup coriander leaves, loosely packed


1.With a vegetable peeler, peel the carrots into ribbons

2.Boiling water, sugar and salt in a fry pan then blanch carrot for 2 minutes

3.remove and set aside to cool.

4.Meanwhile, put olives, chili flakes, spring onion and sesame seeds in a bowl, then add cooled carrots

5.Mix the vinaigrette ingredients in a bowl, whisk.

6.Pour vinaigrette over the carrot mix and toss.

7.Cover and chill for half an hour to marinate.

Serve mounded on a flat plate, garnished with coriander leaves.


Let your loved ones choose their foodie experience!Gift Vouchers - Great Presents for your loved ones - Cooking Classes, Dinners, Tours, Spices

Pier 41 - the new kid on the Williamstown block

Pier 41Williamstown Yacht Club : we sneaked around to the back entrance, just to show some friends and check out the views and ambience, Thursday evening around 7pm Right time - tick, right place - tick.We love to drop by the Williamstown Yacht Club occasionally for a sneaky adult drink and to watch the sunset over one of [...]

Read More »

Top reasons to take a cooking class

Even Julia Child took cooking classes!So why should you take one? 1.They are heaps of fun – meet fellow foodies, sign up as a single, a couple (it’s a unique date night), or with a group of friends or family. Inspiring and a great way to spend time with a loved one or friend Cook up a storm [...]

Read More »

Footscray Food Gems

For those Footscrayphiles who noticed that Dong Que (reverently referred to as “the green place”) has closed, I have good news.Luckily for us the family connections in the Vietnamese Footscray community are strong.Dinh Son Quan, another of my faves, tragically closed when Little Saigon burnt down last Christmas,It’s taken a while, but they have re-emerged in [...]

Read More »

It was the best supermarket in the world

It's official, the best supermarket in the world is located in Adelaide. What, we wondered,exactly does that mean? Who decides the winners, and who competes? Just so you know,  it's decided by the International Grocers Alliance, and in 2016 (in the good old USA) the Frewville Foodland (S.A.)  took out the honours. How could we [...]

Read More »

​Gluhwein love!

Gluhwein love! If you have been lucky enough to visit a Kristkindel market in Germany we hope you didn't miss tasting the soul warming famous spiced wine.  Try our favourite version!  Incorporating those rich red wine flavours, a little sweetness, a little citrus and some amazing spice tones.Ingredients1 orange, skin peeled into large [...]

Read More »

Pat's Wine Corner - Rutherglen Muscat and Christmas Cake Heaven

Few wines have such an impressive rich taste as Rutherglen's famous Fortifieds, especially the Muscat.Such rich, opulent fruit is harvested late in the season (into April and May) to allow the gorgeous fruit to acheive a high level of natural sugar content before harvesting.  The climate is known for a balmy Autumn with few frosts [...]

Read More »

Bali Food Bounty

Here we are, enjoying the pre-sunset cool breeze, the atmospheric amber light through the ever present mist, and the musical birdsong on a balcony overlooking a panorama of Balinese architecture and green jungle aspects. Yes Ubud has changed but that phrase “the more things change, the more they stay the same” doesn’t cut it here. Our [...]

Read More »

Pat's Wine Corner - Pinot Noir Food Pairing

When I think of Pinot Noir food pairing, duck or mushrooms spring to mind immediately, but this grape is surprisingly versatile and happily matches with a range of different foods. Wines of the Mornington Peninsula and Yarra Valley have a wide variety of styles that showcase the potential of Pinot Noir to match a range [...]

Read More »

Hawaiian Luau Love

When we travel, food is always high on the selection criteria.  So when we announced our next trip was to be to Hawaii, most people suggested we might go hungry.  "You won't like the food" we were told.  So we did some research and thought we could make it work, if we were careful about [...]

Read More »

Sign up for our newsletter

View Cart Go To Checkout