We were so delighted with how the Moorish Feast at Deux Belettes went last month, we just had to share it with you. Head Chef Ronit and the Open Table staff had a fantastic day shared with over 50 guests at the stunning Deux Belettes Farmhouse & Gardens. There were groups of all sizes joining. Some were celebrating mile-stone birthdays, others were catching up with old pals, some just wanted any excuse to taste Ronit’s food again!
To begin – A lush Arabian style floor seating area was laid out in a sheltered space overlooking the gardens, where everyone could enjoy their White Wine & Ruby Grapefruit Sangria.
Soon after, the first course canapes were served:
Pumpkin Kibbeh with Minced lamb & Pine Nuts | Smokey Eggplant on Zaatar pita bread | Fried Turmeric Okra with Smoked Paprika Mayo
These went down an absolute treat. The kibbeh were crunchy on the outside, with a Moorish inside filled with juicy lamb. Dipped into the Tahini sauce took these to the next level. The eggplant dip was a creamy goodness that had fingers licking to get every last drop! Many people’s favourite was the crispy okra. They kept coming back for more!
The banquet feasting table course was up next:
Slow Cooked Lamb with Pomegranate & Walnuts | Poached Wild Caught Barramundi, Marinated in Chermoula Dressing & Israeli Salsa | Smoked Paprika Roasted Cauliflower on a Bed of Celeriac Cashew Skordalia | Charred Zucchini, Grapes, Mint & Quinoa Tabouleh
The lamb was so succulent, it just melted in the mouth. Then there was the Barramundi that was so fresh and light, with the delectable chermoula dressing that made it even zestier. There were many people guessing what the Skordalia was. Nope, not hummus! A fantastic Greek delicacy, traditionally made of potato, almonds and garlic – except this was celeriac and cashews. And we are in much favour of the modification!
The final course – Dessert. It was lapped up pretty quick!
Flourless Almond & Orange Mini Cake Drizzled with Tangelo Passion Fruit Syrup & Figs served with Saffron Cream | Coconut Malabi Garnished with Pomegranate and Figs
The Almond & Orange cake drizzled with the Passion Fruit Syrup had most lost for words! The saffron cream topped it all and had many smiley happy faces around.
We loved catering this special event at Deux Belettes. There will be future pop-up events like this. Stay tuned! We also do private event catering at client venues as well as our own Lagoon Pavilion Space. See more info here.
Stunning photography by Kaitlin Maree.
