EACH month the friendly team at The Iron Pot takes a culinary trip to a different part of the globe, outfits and all.
Last Tuesday they out did themselves with their lavish interpretation of Moroccan cuisine.
Owner and chef Matt Webber, who designed the menu with partner Jolanda, said authenticity had been at the forefront of all his Moroccan creations.
A well presented tasting plate was offered for the first course, comprising Moroccan bread with home made lamb sausage and colourful onion and capsicum, a sweet tomato jam, white bean dip and fried sardine – an unusual yet well-fitting combination of contrasting flavours.
The second course consisted of cous cous, chicken with quince sauce, slow- cooked beef with well-blended herbs and spices, and beetroot and cumin salad.
The slow-cooked beef was cooked in a traditional Moroccan tangine for 14 hours and was so tender it literally melted in the mouth, while the beetroot and herbs came from the owner’s back garden, as was evident in the overall freshness of the salad.
Traditional Moroccan fried honey cakes with ice cream was served for dessert – deep-fried, dumpling-like morsels of pure pleasure.
To cleanse the palate, iced fresh watermelon juice with rosewater was fragrant and refreshing.
The Iron Pot’s next stop will be to Malaysia on January 4.
At a Glance
The Iron Pot
Address: 2 Cockburn Rd,
Telephone: 9433 3627
Price Per Meal: $15 to $25.