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
