Friday 8/1/2009 6pm -10pm

1) Ethiopian Berbere Chicken Pastry with Minted Green Pea Puree.
Spicy, earthy & rich, this tomato red meaty interior has a crispy attractively shaped bit sized pastry that is dipped into the perfect foil - a minted green pea puree!

2) Moroccan Tagine of Lamb with Ras el Hanout, Sweet Potato, Honey & Lemon Zest
Among the best tagines in the world: Morocco's supreme gourmet gift to the world: rich, meaty, spicy with complex & delicate aromatic, sweet flavours

3) Tunisian Spiced Cous Cous with Preserved lemon, currents and Pine nuts
[Flavoursome, with distinctive North African spices, almost a meal in itself - nutty, sweet currents with lemon and green herbs finished with citrus sumac spice - simply delicious!]

4) Slow Cooked Cape Malay Chicken Curry
Spicy South African's favourite curry - chili heat balanced by use of apple/quince fruit - true curry lovers territory!

5) Vegetarian West African Jollof Rice
Senaglese spices are among the most different - a true relic of the spice trade which have resulted in recipes

6) Chermoula Spiced Roasted Eggplant
Distinctive Morocco Chermoula is not used with the traditional seafood or chicken combination - here eggplant with its meatiness is a perfect match for the spice-coriander-lemon and garlic combination. You will love it!

7) Harissa Paste
The very spicy Moroccan paste in this preparation is mixed with red capsicum, olive oil & garlic and offers a creamy red marinade or condiment