Hassan’s second cookbook Make it Moroccan was launched in November 2008, with resounding success in Australia and overseas. In February 2010, Make it Moroccan was up against African cookbooks from 136 countries and won – Best in the World in the category of African Cuisine at the Gourmand World Cookbook Awards in Paris.


Hassan is the first Moroccan to publish a recipe book on Moroccan Cuisine in Australia. Moroccan Modern was released in October 2004, and was sold out by February 2005. Since then, it has been re-printed several times and is sold nationally & internationally.

Our handsome terracotta tajine’s makes it easy to prepare a variety of tantalizing meals. Traditionally used by nomads as portable ovens for making stews over charcoal fires, the tajine is ideal for both cooking and serving. Safe for stove top (when used with a diffuser) or oven up to 200°C or 390°F, this ceramic cookware doubles as a beautiful serving dish—care should be taken to protect your table as the base will be very hot.

Seasoning before use is recommended as it will remove any earthenware taste and strengthen your tajine.

Please soak your tajine in boiling water with a pinch of salt overnight before the first time of use. 


Argan Oil comes from the nut of the Argan tree, which up until recently was relatively unknown as it only grows on a small area in the south west of Morocco. Cherished for centuries by Moroccan Berbers, Argan oil has now captured the attention of the modern world. When compared to olive oil, Argan oil is a stronger, richer grown oil, which is cold pressed, slightly darker than olive oil, has a nutty flavor and is high in nutritional value. Throughout Morocco, it is commonly used in salads, tajines and couscous, to marinate roasted peppers and tomatoes and to enhance semolina dishes. Recently, Argan oil has entered European cuisine, introduced by chefs inspired by its unusual flavor. Internationally, it has also gained attention for its cosmetic and nutritional properties. Argan oil contains Omega 6, has twice as much Vitamin E as olive oil, has anti-inflammatory properties beneficial for arthritic or rheumatic conditions and is known to help reduce your cholesterol levels.

A spiced sweet African sauce, with flavors of apricot, saffron, preserved lemon and mixed spices, Sosatie Sauce is Hassan’s favorite and a signature sauce at Out of Africa. To use as a sauce, just add as much cream as you are using sauce and cook together gently or use as a marinade for red meat before grilling.

A sweet creamy sauce made for crepes and pancakes, which can also be used with anything else you desire. A rich and decadent sauce best served heated gently over a stove.

Preserved lemons, one of the most widely used ingredients in Morocco, are lemons, which have been pickled in salt and their own juices. Also called pickled lemons, they add a salty, distinctive lemon flavor to Moroccan tajines, sauces and salads. Some cooks always remove the flesh, for example, while others leave it on when adding preserved lemon to tajine’s and sauces. In salads, however, only the finely chopped rind is usually used. The longer the lemons simmer in the sauce, the more salt and lemon flavor that will be released.

Pure and natural, Moroccan Organic Olive Oil is used as the base ingredient in many Moroccan dishes, not only for the unique flavor it delivers, but also for its numerous health benefits.

A tapas or side dish on its own, the strong flavor needs no other. Cook with tajines or add to tomato sauces for a spicy Moroccan flavor.

Ras el Hanout, which translates literally as ‘head of the shop’, originated in the Meghribi villages of North Africa. It’s a complex and distinctive mix of about 20-27 spices and herbs, the quantities of which vary according to the maker. Specific quantities are a much guarded secret from one spice shop to the next and blending is considered an art. Ras el Hanout is used with poultry, meat, game, rice and couscous.

Harissa is a fiery hot paste made with red chilies, red capsicum, preserved lemon and various herbs. It is primarily served to enhance salads, cooked fish, meat and poultry and is an automatic addition to couscous.
Office Catering
Moroccan Food by Hassan M'Souli
Corporate Catering in Sydney
Chef Hassan M'Souli with Omeara

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Chef Hassan M'Souli
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