What they say.

“Cooked long and slow, the meat almost falls apart on the fork and, in the company of prunes, tastes sweet as well as tender.” The Herald Sun (30/9/2003) Greg Clarke talks about our Beef Tagine

"Bare brick walls are now covered with tagines and intricate ceramics for sale. The front wall of windows opens to the street from a welcoming cavern of a room lined with cushion-strewn banquettes and lit by cart-wheel chandeliers." The Age Epicure (5/4/2005) Matt Preston

"Inside, there's more colour from pointy-hatted tagines, the glossy Moroccan ceramics used to create succulent meat or vegetable stews redolent of spices." The Age Cheap Eats Guide 2005