Marrakech's Peacock Pavilions: and a tale of Chef Ellis and cooking

Our plates were empty.

And then Chef Ellis came to town.   A volunteer for 6 weeks to help Peacock Pavilions.  Oh cupboard rearranging, Oh menu planning, Oh cook training.  Oh yay.

Now our plates are full.

Moroccan vegetable and beef tagine..

Pasta with roasted vegetables, herbs from the garden, and olive oil from our own olive trees.

  Orange and poached pear vanilla custard tart.  

Oh yum.


Looking for the perfect Peacock Pavilions cocktail.  Ideas for me?  Wanting cocktails that have one or more of these ingredients:  mint, pomegranate, honey, oranges.  Please email me at moroccanmaryam[at]