Moroccan Cooking classes

At these great cooking classes I will teach you how to use the Tajine to recreate delicious traditional Moroccan cooking and how to be creative with the dishes. We take a modern as well as a traditional approach.

The classes can be adapted to what the group want and need. The classes are usually held most of the Saturdays between 12pm and 3pm and sometimes on the Sundays with the same times. If there is an already formed group of colleagues, relatives or friends, then they could choose a day during the week which will suit everyone.

The idea of creating Moroccan Spices and the desire to be involved with the food industry is firstly a deep passion for Moroccan cuisine: authentic, simple and tasty. Then to perpetuate my grandfather 's passion, who all his life travelled with his two brothers across Morocco as a spice merchant. And last but not least, it’s a great way of keeping my son in touch with my heritage. Moroccan Spices is a great opportunity to contribute and share my heritage with my fellow Australians.

Born in Casablanca, with a mother who is a great cook and a spice merchant for a grandfather. My childhood was always impregnated with rich aromas and spices and very tasty food. I spent my school holidays sitting amongst bags and bags of spices; the beautiful colours and aromas at my grandfather's warehouse and shop are engraved in my memory. Later, when travelling to the most remote ancient and authentic cities of Morocco, Marrakesh was always one of my favourite places to spend holidays. It’s ancient Jamaa Alfna sook, with it’s snake and monkey charmers, the air filled with the aromas of the food stalls. All this contributed to develop my sense of good Moroccan cuisine. Camping in remote places, being invited into houses of families in the remote Atlas mountains and at the edge of the Sahara desert in Morocco, made me realise how rich and diverse Moroccan cuisine is. I left Morocco to undertake University studies in Bordeaux thanks to a five year scholarship.