North African Cooking with Tony Ching

What to Bring

  • Notebook & Pen

What to Wear

  • Sensible cooking clothes and fully closed shoes are essential. No thongs, open-toed shoes, sandals or high heels.

North African Cooking with Tony Ching

About This Class

Class Schedule

  • This class runs from 4.30 until 7.30pm and includes dinner.

What You Will Learn

  • Learn how to match flavours and enjoy North African food

What You Get

  • Recipe booklet
  • Food tastings from this class
  • The loan of an apron for the duration of the class
  • 1 glass of wine to be consumed as part of the sit-down meal at the conclusion of cooking
  • Cooking tips and tricks from the instruction chef


North African food is an umbrella term for all the delicous flavours in Morocco, Tunisia, Algeria, Egypt and Libya.  Food is spiced with blends such as ras el hanout and harissa and particular spices like saffron, cinnamon and ginger.  Tagines are commonly used, and staples include rice and couscous.

Chef Tony will step you through some delicious recipes, explaining the different influences on these cuisines.

Learn how to make:

  • Tomato, preserved lemon and split olive salad
  • Cauliflower with spiced tahini sauce
  • Essaouria - spiced seafood pastries
  • Whole simmering chicken w saffron, ginger and thyme
  • Harissa fried rice
  • Moroccan couscous syrup cakes, rose and almond pudding

Date and Time

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See yourself here?
Book soon. 551 people viewed this class.
Jun 2016

I am familiar with middle eastern/african cuisine. Tony presented in a casual easy to follow manner although I thought the class number was too large for everyone to really have a good hands on experience. The Sauce environment offers an excellent space to deliver cooling classes.