Join Wanitha Tanasingan in this hands-on Moroccan cooking class and learn all about the beautiful balance of spice used in this incredibly flavoursome cuisine. This class covers preparation of fish and poultry along with all wet and dry spice mixes from scratch.
Finish up by digging into this feast accompanied by a chilled glass of Riesling.
– Chicken Tagine
– Chermoula Snapper
– Orange & Fennel Salad
– Harissa from scratch
– Cous Cous
– Delicious Date Pancakes.
About The Chef
Growing up in Penang, Wanitha moved to Australia in 1982, started a restaurant and founded her own cooking school. She learned the art of cooking from her father’s side, who was the Head Chef for the Kedah Royal Family in Malaysia. Wanitha will share her secrets for creating beautiful flavours and aromatic food at home.
“Food is togetherness, creating deep connections between people, place and soil, linking the globe across time and culture. Cooking is history. Every dish tells a story.” – Wanitha Tanasingam