Dive into the vibrant and aromatic world of Moroccan cuisine in this hands-on cooking course, where you'll discover the rich flavours, spices, and culinary traditions of North Africa.
Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Each week, you'll learn how to prepare exotic Moroccan dishes that are known for their bold tastes, tantalising aromas, and perfect balance of spices. From savoury stews to sweet treats, this course will transport your taste buds to the heart of Morocco. Over the four weeks, you'll explore the following iconic dishes:
Class 1: Chicken Tagine
Learn how to create the perfect chicken tagine, a slow-cooked, aromatic stew with tender chicken, vegetables, dried fruits, and a blend of spices like cumin, cinnamon, and saffron.
Class 2: Harira
Master this traditional Moroccan soup, a hearty and flavoutful blend of tomatoes, lentils, chickpeas, fresh herbs, and delicate spices—perfect as a starter or a main course.
Class 3: Kefta
Discover how to make kefta, Moroccan spiced meatballs, often grilled or cooked in a rich tomato sauce, and learn the secrets of seasoning with cumin, paprika, and garlic.
Class 4: Baklava
End your culinary adventure with a sweet treat: learn how to make flaky, syrup-soaked baklava with layers of filo pastry, nuts, and a touch of honey and rosewater.
A tea towel and containers for taking home goodies. All ingredients are provided and a charge ($60) is included within your course fee.
I am a private chef. My journey as a chef started at the age of 18 in Auckland, New Zealand. I attended Auckland Hotel and Chef training school because I wanted a career which didn't feel like work. For me, when I'm in the kitchen I am in my happy place: it's the one place where I feel a sense of purpose. Here I thrived and knew this was the path I was meant
to follow. Being born in Fiji and coming from the Pacific Islands, I understand the importance and nutritional value of fresh and organic produce. This is what further stemmed my interest in food. I make food with the mindset of how I ate whilst growing up. Using only finest and the freshest handpicked, organic, free range ingredients to make simple, tasty and most importantly healthy meals. When I cook for others, and I can see and appreciate them enjoying food I have cooked, it brings me warmth. Cooking good, honest food from the heart is what I pride myself on.
Open Hours
Term Time: Monday - Wednesday 9:00am - 9:00pm
Thursday - Friday 9:00am - 3:00pm
School Holidays: When courses are running the office is open 9:00am - 4:00pm