Maybe you would like to cook something yummy for your mummy this Mother’s Day – Sunday 8th May 2016? 

Or we are open and ready to spoil your mum this Sunday. We are open all day from 9am for breakfast/brunch and through to lunch and dinner!!! 

Cooking Demonstration Sunday 15th May 2016 (gift vouchers available) perfect gift for mum… 


Serves 4    


8 lamb forequarter (or neck) chops

1 cup Charmoula Marinade

750g (1 ½ lb) couscous

Salt to taste

½ teaspoon saffron threads

1 brown onion, halved and finely sliced

3 ripe tomatoes, chopped

3 carrots, cut lengthways into quarters

4 zucchini, cut lengthways into quarters

3 parsnips, cut lengthways into quarters

½ butternut pumpkin (butternut squash)

Sweet Chickpeas




Marinate the lamb in Charmoula Marinade for at least 4 hours, or overnight if possible. Place the couscous into a bowl, and cover with water. Add salt and the saffron threads. Soak for 10 minutes.

Lightly fry the marinated lamb to seal and brown slightly. Place it into the bottom of a ‘couscoussier’ (Or pot with steam pot on top), cover with water and gently bring to the boil. Place the next level of steamer (a fine-holed tray for the couscous) over the boiling lamb. Drain the couscous and place evenly into the second level of steamer. Steam uncovered for about 15 minutes, or until steam begins to come through the couscous.

Add the onion, tomatoes and carrots (plus extra water if required) to the lamb, and boil for 10 minutes until carrots are partly cooked. Add the zucchini (courgette), parsnips and pumpkin.

While this is cooking, remove the couscous from the steamer and place into a bowl. Work the grain well with your fingers to separate. Add the oil (to seal the grain) and 1 cup (250ml/ 8floz) of cold water. Return to the steamer and cook again until the steam begins to come through the couscous. (These extra preparations may seem a little laborious but ensures that the couscous is fluffy, juicy and correctly cooked… it makes all the difference!!).

To serve, place couscous around the outside of a heated serving platter, place the lamb pieces in the entre and decorate the outside with the vegetables. Garnish with Sweet Chickpeas and extra bouillon from the lamb and vegetable.

Extra bouillon can also be further seasoned with spices or Harissa and served separately for those guests who prefer a little more spice.



TUESDAY NIGHT’S: KID’S EAT FREE – 12 year’s and under, from our kid’s menu
WEDNESDAY NIGHTS: WINE OF OOA – select glass of house wines for $5.00 per glass
THURSDAY NIGHTS: TAJINE THURSDAYS – complimentary rice or cous cous with any Tajine
FRIDAY NIGHTS: $10 COCKTAILS – all OOA cocktails $10.00
SATURDAY’S & SUNDAY’S from 9am: BREAKFAST & BRUNCH – a lot more exciting than bacon & eggs
SUNDAY’S from 12pm: PAELLA SUNDAY’S – exclusively to Sundays, enjoy Hassan’s Award winning Paella Valenciana “Best in Australia 2014”
HOME DELIVERY: TUESDAY – SUNDAY FROM 6PM, receive a 10% discount



  1. Excellent site. Lots of helpful info here. I’m sending it to some friends ans also sharing in delicious. And obviously, thanks for your sweat!