ROVING LARDER MANLY COOKING SCHOOL Northern Beaches Council Cooking Experience

Coastal Elegance: An Arabian Culinary Voyage
As the winds shift, and the desert sands settle into slumber, let us embark on a culinary odyssey—a Sea Breeze Delight that beckons from the heart of the Middle East. Our lantern-lit kitchen awaits, where the scent of spices mingles with the promise of warmth. SAMPLE MENU


Entree: Tabouleh
In the courtyard of memory, where mint leaves kiss the sun.
Tabouleh , a verdant mosaic, graces our table. Parsley, like emerald silk, is finely chopped—a thousand whispered secrets. Tomatoes, ruby orbs, burst forth, their juices mingling with the earthy embrace of bulgur . Mint leaves, cool as moonlight, flutter like forgotten love letters. And the onion? It weaves its sharpness into the fabric of this salad, a reminder that life is both bitter and sweet.
But behold! A drizzle of olive oil , liquid gold, coats each leaf. Lemon juice, a sunbeam squeezed, dances upon the greens. As you fork through this symphony, taste the sun-drenched hills of Lebanon, the laughter of grandmothers, the promise of eternal summers. Main: Moroccan Fish Tagine
The kasbah walls echo with secrets.
In our tagine , the sea bass returns, but this time it wears a different robe. Marinated in ras el hanout , a spice blend whispered by desert winds, it rests atop a bed of saffron-infused couscous . The tagine’s conical lid traps the essence—the slow simmer, the melding of flavors.
Apricots , like sun-kissed jewels, join the dance. They soften, their sweetness mingling with the sea bass. Almonds, toasted and fragrant, add crunch. And the olives , plump and briny, remind us of ancient trade routes.
As the tagine simmers, the room fills with warmth. Imagine the medina at dusk—the call to prayer, the scent of wood-fired ovens. Our sea bass absorbs it all—the whispers of storytellers, the laughter of children playing hide-and-seek in narrow alleys. Dessert: Orange Blossom Water Rice Pudding
The desert blooms, even in winter.
In a pot, grains of jasmine-scented rice simmer. They absorb stories whispered by orange blossoms—their petals kissed by dawn. We stir, coaxing creaminess from the grains. A pinch of cinnamon swirls, like a caravan winding through sand dunes.
But it is the orange blossom water that transforms this humble pudding. A few drops, like rain on parched earth, awaken memories of citrus groves. The scent lingers, intoxicating. We ladle the pudding into bowls, each spoonful a promise of sunrises and siestas.
And what is dessert without adornment? Pistachios , emerald jewels, crown our creation. They crunch between your teeth, releasing their nutty essence. A final flourish: a drizzle of golden honey , sweet as stolen kisses.
As you savour, let time unravel. The desert night enfolds you—the stars, your companions. The rice pudding is not just sustenance; it is a prayer for abundance, a hymn to seasons turning.





TECHNIQUES



Let’s delve into the culinary techniques that will weave the magic of our Arabian Nights feast:

Tabouleh : Parsley Preparation : We’ll finely chop fresh parsley leaves, discarding tough stems. Tomato Deseeding and Dicing : Tomatoes will be deseeded to avoid excess moisture. Then, we’ll dice them into small pieces. Bulgur Rehydration : Bulgur wheat will be soaked in hot water until tender. Mint and Onion Addition : Fresh mint leaves will be minced and mixed with the parsley. Finely chopped red onion will add a mild bite. Dressing : We’ll create a dressing using olive oil, lemon juice, salt, and pepper. Combining Ingredients : All components will be gently combined, allowing flavors to meld.
Moroccan Fish Tagine : Marinating the Sea Bass : We’ll marinate sea bass fillets with ras el hanout , a North African spice blend. This blend typically includes coriander, cumin, cinnamon, ginger, and other aromatic spices. Saffron-Infused Couscous : We’ll prepare couscous by steaming it over simmering water. Saffron threads will infuse the couscous with their golden hue and delicate flavor. Fluffing the Couscous : After steaming, we’ll fluff the couscous grains with a fork. Tagine Assembly : In a tagine pot, we’ll layer the marinated sea bass, dried apricots, and toasted almonds. Slow Cooking : The tagine will be cooked over low heat, allowing the flavors to meld and the sea bass to become tender. Deglazing : We’ll deglaze the tagine with a splash of water or fish broth to create a rich sauce. Garnish : A sprinkle of chopped fresh cilantro or parsley will add vibrancy.
Orange Blossom Water Rice Pudding : Rice Pudding Base : We’ll simmer jasmine-scented rice in milk until it thickens and becomes creamy. Cinnamon Infusion : A cinnamon stick will infuse the rice pudding with warm, comforting flavor. Orange Blossom Water Addition : A few drops of orange blossom water will perfume the pudding. Be cautious—it’s potent! Sweetening : Sugar or honey will sweeten the pudding to taste. Cooling and Setting : The pudding will be cooled and allowed to set. Pistachio Garnish : We’ll toast and crush pistachios, sprinkling them over the pudding. Honey Drizzle : A final touch of honey will add sweetness and gloss.
Remember, these techniques are not just culinary steps; they’re whispers from ancient kitchens, passed down through generations. As you wield your ladle and knife, channel the spirit of storytellers and spice merchants. Let the warmth of the hearth and the scent of cardamom guide your hands.
Bon appétit, intrepid traveler! ??



Join Us
Reserve your seat at our mosaic-tiled table. Let the Arabian Nights weave their magic, and may your senses sail on the sea breeze. Cozy up, for this feast is not just food—it is a tapestry of longing and belonging.
Shukran , dear wanderer. We await you under the crescent moon.