Sophia Young recently visited Brisbane’s Black Pearl Epicure Cooking School and shared her secrets for “Stylish Entertaining”. Sophia is the Food Editor of Vogue Entertaining & Travel and her menu was made up of truly delicious Mediterranean & Middle Eastern inspired recipes, using only beautifully fresh produce and top quality ingredients. We were treated to a summery asparagus salad showered in wild ligurian olives, capers and grapefruit segments that looked like pink jewels. Butterfly boned quail was marinated in cumin, coriander, cinnamon garlic and sweet paprika then grilled and served with Koshari, a simple dish made with onion, feta, dill, parsley and mint, basmati rice and green depuy lentils. Apparently the pairing of lentils and rice is quite common in the Middle East and often eaten in Egypt during fasting or abstaining from meats. ’Eggah‘ – a variation on the omelette or frittata, is densely packed with vegetables and herbs (unlike the European versions). Sophia’s was packed with spinach and eggplant and lots of freshly chopped dill. The bold flavour of the dill both complemented and highlighted the freshness of the other ingredients. The highlight of the evening for me was the ‘Sanbusak’, filo pastries filled with minced lamb richly spiced with allspice, ginger, cinnamon, coriander, pomegranate molasses, pine nuts and lemon. Truly a taste sensation. Sophia’s menu showcased her ability to select complimentary ingredient combinations using seasonal produce to highlight the fresh flavours of the main ingredients used. Her highly organised but relaxed and confident teaching style makes her a favourite Cooking School presenter and we look forward to her return again next year.
