Coriander Leaf: A Taste of the Mediterranean

PUBLISHED May 5th, 2014 01:26 pm | UPDATED May 9th, 2018 03:13 am

The Mediterranean – known for it’s effusive hospitality, where food plays an integral part and traditional
home cooking rules over haute cuisine. The cuisine can be divided into three culinary regions – North African (Morocco, Tunisia), the Eastern Mediterranean (Greece, Lebanon, Egypt, Israel, Syria) & the Southern European (France, Italy, Spain).

Many different powers have ruled over various parts of the Mediterranean – from the Phoenicians to Alexander the Great, the Romans to the Arabs, the Turks to the Venetians – this has led to a shared culture and
agriculture and hence food amongst these completely diverse countries.

In this class we bring you…
Tapas Platter

A Mediterranean Sampler

Tapas/Mezze Sampler

Labne – Yoghurt Dip

Olive & Tomato Tapenade w/ Bruschetta

Grilled Eggplant w/ Hot Smoked Tomato Relish

Shrimp & Spring Onion Tortilla

Moorish Skewers – Grilled Lamb Kebab

w/ Salsa al Harissa

Grilled Shrimps w/ Chermoula

Moroccan Mint Tea Granita

Saffron Risotto

Chocolate & Almond Baclava

Course times: 10am – 1.30pm

Price: $155

Register for classes by telephone 6532 3357 or by e-mail