this was our first ‘tempting palates‘ food club experience since our melbourne weekend away. the restaurant selected was a moroccan restaurant called ‘le riad’ – located in the heart of the city (314b pulteney street, adelaide).
when you walk in you get the feel of the place straight away courtesy of the wall to wall decor (prints, wall hangings and other unusual pieces) and the mood lighting (a candle lit atmosphere – not ideal for taking food photos).
(photo courtesy of le riad)
it’s a small venue and there weren’t a lot of diners to begin with but as the night wore on the place was soon filled.
we started with the dips and salad – which were served with moroccan raghifa (the flat bread).
zalook – eggplant, tomatoes, garlic, parsley, lemon and a mix of moroccan spices:
potato salad – potato, garlic, coriander, onion, black pepper, red chilli, cumin, all sauteed in olive oil:
zucchini – zucchini, tomatoes, garlic, parsley, olives, sauteed with moroccan spices:
beetroot salad – beetroot, garlic, parsley, olive oil with moroccan dressing:
hummus – chickpeas, olive oil, sesame seed paste, garlic, lemon, vinegar, herbs and spices:
taktooka – roasted capsicum, tomatoes, garlic, black pepper, coriander, chilli powder:
moroccan salad – tomatoes, roast capsicum, onion, parsley, cucumber with a moroccan dressing:
moroccan raghifa – pan fried flat bread:
for the mains, most of us chose tagines. [tagines in moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meats with aromatic vegetables and sauces.]
our tagines (served in clay pots) were served with either bread or rice – i chose the bread.
seafood tagine – seafood tagine with tomato, garlic, parsley and capsicum cooked with hot moroccan spices and herbs:
this was my dish and it was very filling and yummylicious. and chilli hot. thank goodness for the bread. if i had blocked sinuses this dish would’ve cleared them. needless to say i was a tad sweaty by the time i finished.
goat tagine – goat and mixed vegetables gently cooked with a mix of moroccan herbs and spices:
vegetarian tagine – mixed vegetables gently cooked with moroccan herbs and spices:
sweet tagine – tender lamb cooked with prunes, onion, garlic and moroccan spices then sprinkled with sesame seeds and almonds:
vegetarian couscous – couscous steamed in a couscousier steamed over spiced vegetables:
soup was also ordered.
the machwiyas were served with rice and moroccan salad.
chicken machwiya – chicken skewered and marinated in olive oil with moroccan herbs and spices:
beef machwiya – beef skewered and marinated in olive oil, lemon with moroccan herbs and spices
once again, as per our usual ritual, the desserts were shared.
turkish delight –
nomora samilina –
sweet carrot salad – carrot, orange blossom water and cinnamon .
an usual dish, to say the least – and one that i actually liked.
a belly dancer added that a middle eastern touch to the night’s dining experience.
the dancer shimmied, twisted, bumped and rolled her way through a few dances including one dance with a sword.
decent (and colourful) portion sizes with hearty and aromatic flavours – this was a perfect dinner for a cold and dreary winter’s night.
if you want to try something different (they give you rose water to wash your hands after the meal), le riad is the place to go.
tempting palates’ overall rating score >> tempting palates
“a civilization rich in types and models unchanged for centuries, … ideas and customs, moral and physical aspects of mankind that are eternal simply because they have never changed …. but that it has survived until our own times, that we can see it, we can touch it, we can mix with its people, is a miracle that never ceases to astonish.” ~ andre chevrillon, paris 1920, referring to morocco.