ROVING LARDER MANLY COOKING SCHOOL Northern Beaches Council Cooking Experience

As the cold winds whisper secrets through the date palms, join us at the Roving Larder Cooking School for a magical evening that transcends time and space. Our culinary caravan will transport you to the heart of the Middle East, where the Arabian Nights come alive in every tantalizing bite.
Arabian Nights: A Desert Feast!

SAMPLE MENU Entree: Hummus and Warm Pita
In the shadow of ancient minarets, we unveil our first treasure:
Creamy whispers of chickpeas, tahini, and garlic entwine, their flavours dancing like veils in the moonlight. Drizzled with golden olive oil , it beckons you to dip, to savour, to lose yourself in the labyrinth of taste.
Tear a piece, of warm Pita cradle it in your palm, and let the warmth seep into your bones. As you scoop the hummus, remember: this is not mere sustenance; it is an elixir of memory and longing. Main: Lamb Tagine with Apricots
Close your eyes, and the desert unfurls before you.
In the heart of a tagine , slow-cooked with reverence, lamb absorbs the essence of apricots , their sun-kissed sweetness infusing every fiber while a symphony of Moroccan spices —cinnamon, cumin, and saffron—imbues the air with warmth. Here, our lamb tagine rests atop a bed of fragrant couscous , each grain a tiny universe.
Taste the history—the whispers of traders, the laughter of storytellers—as you savour this dish. For in its depths lies the very soul of the desert. Dessert: Rosewater and Pistachio Baklava
The moon spills its secrets into our cups.
Baklava , a mosaic of golden layers, cradles the essence of a thousand roses. Crunch meets silk, and your teeth sink into the past. Each bite is a caravan of sensations:.
As you sip f resh mint tea, let the baklava crumble on your tongue. Close your eyes, and you are in a courtyard, jasmine perfuming the air. The stars above, like sugar crystals, melt into your veins.


CULINARY TECHNIQUES Let’s delve into the culinary techniques that will weave the magic of our Arabian Nights feast: Marinating with spices (such as cumin, coriander, paprika, and cinnamon) and olive oil. Slow Cooking in a Tagine Pot : - allows for slow, even cooking. Deglazing - to create a rich sauce. Cook Couscous : We’ll cook couscous (tiny semolina pasta) in Maroccan-flavoured broth until fluffy. Fluffing : After steaming, we’ll fluff the couscous with a fork. Garnish : Chopped fresh coriander, and roasted almonds add vibrancy. Layering Phyllo Pastry : We’ll layer thin sheets of phyllo pastry, brushing each layer with melted butter or ghee. Ground Pistachio Filling : Between the layers, we’ll spread a mixture of finely ground pistachios, sugar, and a hint of cinnamon. Cutting and Baking : shape and bake until golden and crisp. Rosewater Syrup will be poured over the baked baklava. Absorption : The baklava will absorb the syrup, becoming sweet and perfumed. Crushed Pistachio Topping : Finally, we’ll sprinkle crushed pistachios on top for crunch and visual appeal.
Remember, these techniques are not just culinary steps; they’re whispers from ancient kitchens, passed down through generations.
Let the Arabian Nights weave their spell, and may your senses dance in the warmth and opulence of our desert haven. Cozy up, for this feast is a memory etched in spice and stardust.
Shukran , dear wanderer. We await you under the crescent moon.