On a recent Sunday in January, Fortem Australia hosted a Moroccan Spice cooking class with Chef Toni from Flavours of the Valley in Kangaroo Valley. It was a wonderful way for the small group to connect and enjoy a day of cooking, learning some new recipes, tips and tricks in the kitchen and eating the food we had prepared and cooked.
The morning started with everyone arriving and being greeted by Chef Toni, who broke the ice by offering refreshing drinks which tasted amazing. This gave everyone a chance to meet, connect and get to know one another before we dived in to cooking up a Moroccan Spice storm.
From there Chef Toni gave us an insight into her heritage, being Italian and the reasons behind her setting up the cooking school. We then watched a demonstration on how to make pita bread, before heading into the kitchen, where we donned aprons, picked a chopping board, and had our safety lesson.
Chef Toni allocated each pair of participants with a recipe or two to make for our lunch. These included
- Mezze – trio of dips including labneh, roast capsicum, and walnut paste, fetta and pine nut pesto with salted rosemary flat bread
- Falafel with tahini sauce
- Poached pear and pomegranate salad
- Chicken, green olive and preserved lemon tagine
- Date, lemon and saffron pearl couscous
- M’Haancha with pistachio ice cream and orange blossom water
The aroma of the food being cooked in the kitchen was incredible – the smell of garlic, roasted capsicum and onion got everyone’s taste buds fired up. The great thing about cooking is that its something everyone can do, it’s a relaxed environment for people to chat and share their cooking knowledge and experience.
After cooking we headed into the dining area, where we all sat down together and relished in the food we had just made. Chef Toni also came out to thank us for coming out and gave a special thanks to the first responders for what they do. Everyone was so thankful for Fortem Australia organising the activity, it gave people a chance to chat and learn about each other.