Like an epaulette on the shoulder of Africa, Morocco proudly graces the north western corner of the continent. It is a country with a rich history, a varied landscape and a refined cuisine. From the capital Rabat, to enchanting Marrakesh, and of course the famous Casablanca, Morocco is a destination on every traveller's bucket list. The Moroccan diaspora in Australia totals about 15,000. Our host last night, Ben, hails from Casablanca, Morocco's largest city. He was a professional football player (a bit of a celebrity, in fact) before life through love brought him to Australia three years ago. And it is here, in his restaurant on George street, that we were charmed by both our host and the beguiling flavours of Moroccan cuisine.
This end of George Street is the legal precinct of Brisbane. Here the legal eagles and big wigs traverse the intersections from chamber to court. The architecturally impressive new Brisbane Supreme Court and Brisbane Magistrate Court bookend a beautiful grassed public square, with the Federal court just a block away. The appropriately named Ben's Alibi Restaurant is located right outside the steps to the Magistrate Court. The usual suspects were all there last night: Full House of Browns and Phil and Martina. After vigorous interrogation of the menu, we decided to start proceedings with a platter of dips and some hot Moroccan flatbread. No mediation was required, as four of us agreed to settle for two huge platters: The Moroccan Lamb and The Vegetarian Taste Plates. Boetie ordered a Moroccan Lamb Bocadillo with three dipping sauces, and Nielen had the Roast Moroccan Lamb pizza. Prima facie, it was an impressive display of traditional Moroccan fare. Bismillah!
The taste profile of the food transports you to exotic places. Images of crowded souks and lonely deserts flash through your mind, aided by the atmosphere in the restaurant with its photographic murals and floating lanterns from the ceiling. The aromatics of saffron, mint, cinnamon, sumac, cumin, turmeric, honey, sesame and pine nuts fill the air and translate into a combination of refined flavours on the platter. Moroccan cuisine is a product of its history: the diet of the original Berber people, the invasion of the Moors, the proximity of Spain and Portugal and the French occupation. Bordering both the Mediterranean and Atlantic Oceans, seafood is an obvious feature. Preserving olives and pickling lemons (a technique introduced by the Jewish Moors), the use of dates and figs and the essence of scented waters (especially rosewater) all add to the seductive appeal of this cuisine. We adjourned without even contemplating dessert.
Considering all the evidence before us, the only judgement that could possibly be passed was that we be found guilty of the crime of over-indulging, and sentenced to three days of fasting.
And while channelling the legal aura that surrounded us last night, a new rule relating to The Sharing of Facts was introduced ad hoc (see rules blog week 1): Rule #7 : Should anyone present a False Fact , they will receive punishment yet to be finalised, without appeal. Please note that a False Fact ( a fact not researched properly and therefore incorrect and misleading) is indeed very different to a Fake Fact (deliberately made up...see Phil's fact week 12), which is totally acceptable. Free Facts (any additional facts after the mandatory two facts have been delivered) are always welcomed and encouraged.
Having clarified the rules, Keith quoted Graham Nash in song with The Road to Marrakesh, Boetie fulfilled our expectation with an analysis of the flag and the national animal (the Barbary Lion, sadly now extinct); Phil made us aware that in Morocco, the path to true romance is through the liver, not the heart; Nielen informed us that the oldest university in the world is in Fes; I had to mention that not a single scene from the movie Casablanca was filmed in Morocco; and Martina....well, she is indeed guilty of providing a False Fact, which cannot be published.
Ben's Alibi is well worth a visit. Don't expect couscous and slow-cooked tagines, but rather food that can easily be eaten by hand, showcasing all the spices of this delectable cuisine.
Next week we are going to play it all again in Russia.
mural inside Ben's Alibi
plates and bowls in kitchen
display of tagines
Share Platter
Our host Ben
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