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Cuisine and Wine |
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In “Sugar and Spice” (The Independent Magazine, November 2002), Lori Zimring de Mori writes, “A couple of springtimes ago, I spent an Easter holiday in Morocco with a couple of friends. One of them was Peggy Markel. Like me, she was an American living in Italy, where her cookery school, La Cucina Al Focolare - in Regello on the wilder side of Tuscany - was one of the first to offer hands-on experience dispensed by inspirational teachers steeped in the culture and cuisine of the region. On that first trip, Markel met Meryanne Loum-Martin, a French-Senegalese lawyer-turned-designer creating beautiful living spaces from the elements of Moroccan style, and her husband, Gary Martin, an American ethnobotanist, whose work is the promotion of agricultural, cultural and biological diversity. It was a perfect match. Eighteen months and half a dozen return trips later Markel was ready to start doing in Morocco what she succeeded in doing so well in Italy for the last 10 years: discover a place through its culinary traditions, markets, cooks, landscapes, farmers and artisans. Students stay at the Martins' guesthouse, Jnane Tamsna, in Marrakesh. Surrounded by acres of date palms and a sprawling orchard, vegetable and herb garden, the 10-room guesthouse is an oasis of hushed courtyards, faded Berber rugs, candlelit lanterns, improbably perfumed flowers and unsurpassed hospitality. Minutes away the seductive chaos of the medina beckons with its tangle of souks selling everything from live chickens to spices brought up through the Sahara on camelback (or so they say). Who can fail to get a feel for Moroccan cookery in this setting?” |
| Tamsna's Limoges China | |
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| Grapefruits in the garden | |
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Peggy Markel's Culinary Adventures take you on exotic cooking and cultural adventures in Italy (Elba, Tuscany and Sicily) and now Morocco. Even though cooking together is the main focus, dining together and exploring the culture are equally important. Peggy Markel, gastronome and world traveller, personally organises each adventure. Three sessions of ‘Morocco: The Jnane Tamsna Experience’, an ethnobotanical approach to experiencing Moroccan cuisine, are planned for 2003: 9 – 18 June, 5 - 14 September and 14 - 23 November.
Contact:
Peggy Markel's Culinary Adventures,
P.O. Box 54, Toll Free Tel. 1.800.988.2851, Fax 1.303.440.8598 Email info@cookinitaly.com, Website www.cookinitaly.com |
| Peggy Markel's Culinary Adventures | |
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In another Classic
Safaris annual event, famed Australian chef Christine Manfield
leads a ‘Moroccan Spice’ culinary tour and cooking séjour. The trip includes a stay at Jnane Tamsna, and an exploration of
Marrakech's specialised cuisine. A popular highlight is the final dinner at
home, when Chris takes fresh organic produce from the Jnane Tamsna gardens
to produce her own twist on Moroccan cooking. Her latest cookbook, Stir,
contains recipes that incorporate couscous and harissa (Moroccan
chili sauce). Find out more on her website
www.globalkitchen.com.au. Contact:
Julie McIntosh (julie@classicsafaricompany.com.au) |
| Christine Manfield's latest cookbook | |
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We are constantly searching for new ways to explore the Moroccan art of dining, from visiting wineries along the Atlantic coast to foraging for wild thyme in the High Atlas mountains. Our chefs experiment with new fusions of Moroccan and international dishes, drawing upon the diverse produce in Jnane Tamsna's gardens and inspired tips from our guests. Nestled in the Mediterranean region and with a heritage dating to the period of the French Protectorate, Morocco is producing an enticing variety of red, rosé and white wines from a variety of grapes. New restaurants are opening in Marrakech, featuring British, French, Indian, Moroccan and Thai chefs who have trained with some of the world's best known names in cuisine. ~ GJM |
| Cold leek and lemon grass soup | |
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