'Rob and I really enjoyed meeting Hassan, the shepherd near the Imilchil lakes, and we couldn't refuse his invitation for tea the next morning. So we headed to the market and bought some local delicacies to take with us - dates, figs and honey. The combination of figs, lemon and honey with the praline labna is simply too good to be true.' I flipped to the last few pages of Colour of Maroc when it first arrived and it was there in the acknowledgements on page 274 that I learned from the authors, Sophia and Rob Palmer that they 'are not writers... not chefs... and have never before produced a book. So why attempt a food and travel book about Morocco? Well, the honest answer is, why not?' Good point, I thought to myself, reading on... 'We love challenges, and what we have learned along the way is that passion, hard work and resilience are the key drivers to get you across the finish line, But, let's face it, Colour of Maroc has been an emotional rollercoaster, with times when we were absolutely confident we were doing the right thing, and others when we felt it was all in vain. What kept us going was the incredible web of support from the people surrounding us throughout the adventure. Thank you, merci and shukran!' they write. Rob Palmer is an Australian food photographer and Sophia, his French Moroccan wife born in Casablanca, has a marketing background. For non-writers, non-chefs, non-book producers, they have come up trumps with Colour of Maroc, for it is a splendid work of art in terms of the writing, the images, the recipes, indeed the entire product package. Printed on quality matte paper that feels delicious in the reader's hands, together with stunning colour photographs on almost every page, and a handful of (rather unusual, but lovely) parchment inserts with vignettes and notes about the couples experiences during their travels — Colour of Maroc is a veritable feast from cover to beautiful cover. Beginning and ending at Marrkech, Colour of Maroc takes readers across Morocco on a food trail through modern cities, ancient medinas, remote villages, along coastlines and towering mountainsides. The many recipes throughout the book have been painstakingly translated from French and Arabic, and then meticulously tested. And they are exquisite. For example, apple caramel stack with ras el hanout, strawberry and apple cinnamon soup, chicken and almond pie, spinach and preserved lemon salad, couscous risotto with chermoula scallops, together with tagines and, of course, mint tea. To gain a broader snapshot about the Palmers, their book and their Moroccan adventure, pop in to the Colour of Maroc web site and blog. In the meantime, enjoy this recipe for honey-roasted figs with praline labna, reproduced courtesy of Rob and Sophia Palmer and Murdoch Books. And as a special treat, my Australian readers can enter to WIN a copy of the book. RECIPE (BELOW) AND IMAGES (TOP) APPEAR KIND COURTESY OF ROB & SOPHIA PALMER AND MURDOCH BOOKS: honey-roasted figs with praline labna 6 figs, halved lengthways 2 tbsp lemon juice 3 tbsp honey praline labna 11/2 cups/420g/15oz natural yoghurt 1/2 cup/20g/3/4oz flaked almonds, lightly toasted 1/3 cup/75g/21/2oz caster (superfine) sugar 2tbsp water For the praline labna, set a fine mesh sieve over a large bowl, then line the sieve with a piece of damp muslin. Spoon the yoghurt into the muslin-lined sieve, draw the muslin together over the yoghurt and twist to seal. Cover with a piece of plastic film and refrigerate for 12-24 hours or until all of the liquid has drained away from the yoghurt and the yoghurt becomes very thick. Keep the labna chilled. Line a large baking try with non-stick baking paper and sprinkle the almonds in a thin layer. Place the sugar and water in a small heavy-based saucepan over a medium heat. Cook, stirring, until the sugar dissolves then boil until the mixture turns a golden caramel colour around the edges of the pan. Carefully pour the hot caramel over the almonds, titling the tray to spread the caramel as thinly as possible. Set aside at room temperature until set firm. Once set, break the praline into pieces and process in a food processor until fine crumbs form. Stir three quarters of the praline crumbs through the labna and reserve the remaining praline crumbs for serving. Preheat an oven to 200 degreesC/400F/Gas 6. Place the figs, cut side up, in an ovenproof dish. Drizzle with the juice and honey and bake for 12-15 minutes or until the figs are just soft but not collapsed. Spoon the warm figs and cooking juices onto serving plates, top with the praline labna and sprinkle with the reserved praline crumbs. Serve immediately. Serves 4. AND NOW FOR MY COLOUR OF MAROC GIVEAWAY! Thanks to the generosity of Murdoch Books, I have ONE copy of Colour of Maroc (valued at $59.99) to give away. The competition is open to Australian residents only (with apologies to my overseas readers) and is open from 8pm on Friday, 1 November until midnight on Saturday, 9 November 2013. To enter, sign up to receive Good Things updates (if you haven't already) and then submit a comment below, telling me in 30 words or less about your favourite Moroccan recipe or your Moroccan travel experience. Please enter your email address with your comment so you can be reached in the event you're selected as the winner. Good luck! Incidentally, Colour of Maroc is also a business established by the Palmers with the aim to 'culturally and creatively connect Australia with Morocco'. On their web site, the couple advise that the business will be linked to local charities with a percentage of the sales going directly back to organisations related to education and sustainability in Moroccan rural communities'. Nice one! Recipe and images are reproduced from Colour of Maroc by Rob and Sophia Palmer, courtesy of the publisher, Murdoch Books. The price of the book is $59.99, and well worth it. Murdoch Books has sponsored this giveaway. Thank you kindly to Christine Farmer and Oliver Carfrae. For my lovely overseas readers who cannot enter the competition (sincere apologies!), please tell me, have you been to Morocco? Do please share your traveller's tales or links to your favourite Moroccan recipes here. Thank you everyone for your comments and entries. And the winner is... Andrea Butler, with her deliciously-worded entry below: 'Morocco always conjures up to me mystique and exoticism! The images of tagines, tea and souks draw me to want to explore another culture and experience. However, the cover photo of this lovely looking book tells me without words, that family history and connections with food are all encompassing. I love the connection between food and family, and therefore have to try the honey roasted fig recipe!'
Thank you all again for your entries and comments.
Lizzy
1/11/2013 08:37:48 am
Rosa, thank you kindly... pop in and visit the web site for a better look at the book : ) 1/11/2013 12:39:19 am
Shoulder of lamb - slow roasted over hours with sweet yet ever so slightly tart quinces, and served with couscous to sop up the juices - my favourite Moroccan inspired meal. 1/11/2013 01:32:38 am
ooooooooh Figs Lizzy, figs! My favourite, YUM! x
Lizzy
1/11/2013 08:38:05 am
Thank you Deena, so very kind ox 1/11/2013 09:57:14 am
Morocco is number one on my bucket list and 'm determined to get there next year. Until then I'll just have to make do with trying this fig recipe to sate my Moroccan yearnings :-)
Eha
1/11/2013 01:48:51 pm
~ Methinks my favourite Moroccan dish is steamed calamari with preserved lemons and argan oil: delicate but so definitely Moroccan ~
I absolutely love morrocan food, how divine do those figs look, I want some! 1/11/2013 02:11:41 pm
There are moments I would love to just take off on such an adventure...but I'm more like to buy the book. :) It looks just gorgeous; thanks for sharing.
Lizzy
1/11/2013 06:50:53 pm
Me too, Barbara, I've said here before, I just don't have wanderlust, most of the time : ) 1/11/2013 04:37:02 pm
Lovely recipe, super post. Sounds like a fun book! Alas, I wish I could enter the drawing, but of course I can't. I've not only been to Morocco, I lived there for about a year a long, long time ago (in Fez). Magical country, tremendous food. I learned how to really appreciate cinnamon there.
Lizzy
1/11/2013 06:51:28 pm
John, you are amazing... would love to sit down with you one day for a long chat! 1/11/2013 08:25:51 pm
What a great experience, lovely of them to share it with us! 2/11/2013 01:16:25 am
What a lovely recipe and that book sounds fantastic. I agree, if you've got the talent and the "want-to" go for it and it certainly looks like they did. 2/11/2013 01:17:17 am
Oh, I forgot. Lamb tagine served over couscous with sultanas, dried apricots and pine nuts. I am so sorry I missed this giveaway because the book looks stunning!! My husband lived in Morocco for two years and we often cook dishes he learned to cook when living there. And we love discovering more. I am thrilled to see that this couple has no writing background but was able to produce and publish such a great and fascinating book. My husband has long wanted to take me there...
Lizzy
2/11/2013 08:33:59 am
Dear Jamie... I'm sorry too... unfortunately these ones are restricted to my Aussie readers... but can I just say that if you were going to add another book to your collection, make it this one! I'm sure you would LOVE it!
Lizzy
2/11/2013 08:35:26 am
Zsuzsa, thank you.... I think you might just love this book, it is a beauty! 2/11/2013 04:55:22 am
I make yogurt cheese all of the time - and this is a recipe that I can only dream about - and now can actually make. THANK YOU!
Lizzy
2/11/2013 08:34:59 am
Dear Valerie... I knew the cheese maker in you would appreciate this one! I chose the recipe from a number of options... I just love it too! Thanks for stopping by xo I would LOVE to visit Morocco! Being Sicilian, I always feel very close to North Africa as we do have a lot in common, especially food wise. My favourite Moroccan recipe is Lemon Chicken Tajine with Olives. I first made it as part of a Secret Recipe Club's Tribute to Daniel Saraga, a fellow member you passed away so suddenly. I don't know if it's original, but it's delicious! :-) Hi Liz. I have only ever been to Morocco once and I hated it. I was 25 and the experience traumatised me. We experienced abuse, theft, a drugged bus driver, a scar faced drug dealing guide, a tourist seeking advice on drug trafficking and filthy hotels. I eventually started crying in the middle of a medina and refused to follow the guide any more. Next day we got a taxi out. I do love the food though ....
Deb
2/11/2013 10:09:49 pm
38 years ago I stayed in Marrakesh with a family for a month. Henna, mint tea, cumin, tagines, laughing woman cooking, eating and being women is my memory of Morocco. 3/11/2013 01:38:45 am
Sounds like a fabulous book! I am a huge fan of North African food and am always finding ways of 'Moroccanising' my Scottish ingredients (today I made a cabbage & freekeh stew with preserved lemons, cumin and caraway - true!). I know I can't win the book but thanks for letting us all know about it. Love a bit of labneh, too and what a great way to make it dessert-appropriate.
Lizzy
3/11/2013 06:08:52 am
Nice blend of Moroccan meets Scotland, Kellie! : )
Narelle Rock
4/11/2013 02:48:00 pm
I have never been to Morocco but it looks like an incredible place and their cuisine also looks so fragrant and delicious, I love experimenting with authentic dishes from other countries, this book looks divine, thankyou for the chance!
Jennifer B.
6/11/2013 07:46:13 pm
It STANK but the leather souq in the medina in Fez was a fascinating visual treat and an intriguing history lesson. I LOVED it!
Andrea Butler
8/11/2013 10:20:45 am
Morocco always conjures up to me mystique and exoticism! The images of tagines, tea and souks draw me to want to explore another culture and experience. However, the cover photo of this lovely looking book tells me without words, that family history and connections with food are all encompassing. I love the connection between food and family, and therefore have to try the honey roasted fig recipe! Comments are closed.
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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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