A Mediterranean Dinner hosted by the WD Epicureannes

Many months ago, the Western District Epicureans, based in Hamilton, invited me, via my long-standing school friend and their committee member Leigh, to cook with them for their April Epicureannes dinner. It was themed ‘A Mediterranean Dinner with Tonya’.

The idea was that their committee of 5 would be led by me, as we do in a cooking class, to cook the three course dinner for their group of 30. I would give a short talk on the Cooking School, travelling and cooking in France and our culinary tour to Marrakesh, Morocco Beyond the Bay, plus cooking demonstration of a few of the dishes.

WE had fun in the hours of preparation working together. My team of very competent cooks worked very hard under their group leader, I called her ‘Captain Jill’. She was most ably assisted by her committee of another Jill, Robyn, Pip and my friend Leigh.

The food was mostly Moroccan with focaccias and dips of Bessara, taramasalata and a beetroot, cinnamon and pomegranate dip, plus dukkah and dipping olive oil; a shakshuka with labneh, chermoula duck, pomegranate and pistachio tagine and mograbieh pearl couscous with currents and almonds; followed by vanilla bean pannacotta with Jomlei aged, reduced sweet balsamic vinegar, cranberry jelly, almond tart and oven roasted fresh figs from a local tree! The Committee’s attention to detail was amazing from the creative and colourful invitations to the table decorations, place cards and menu. It was a wonderful event and appreciatively enjoyed by the delightful Epicureannes down there in the WD and Hamilton.

By | 2016-12-07T19:32:42+11:00 April 11th, 2014|Cooking classes, Figs, Food - spices, Guest Chef - Special Event, Morocco, Musings|Comments Off on A Mediterranean Dinner hosted by the WD Epicureannes

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