PROFILED BY DE GROOTS MEDIALa Kasbah is located in South Brisbane almost directly under the grand stature of ‘The Gabba” and is a great drawcard for pre-match revelry. It’s a fun sort a restaurant and although it doesn’t offer five star service, it has a charm all of its own. Decked out with the usual kitchy “Eastern” decor, it shows off intricate urns and richly coloured, diaphanous cloths. Offering a unique take on northern African food, tagines (aromatic meat dishes which are cooked for lengthy periods in a ceramic stove with a peaked lid) are a feature. La Kasbah boasts a number of tagines such as the honey lamb tajine: a stew of lamb cooked in a honey and cinnamon sauce, served with pears, prunes and sweet potatoes and topped with a sprinkle of almonds.
The menu jumps from traditional Algerian and Moroccan fare to distinctly French offerings like the coq au vin (a classic French dish of poultry cooked slowly in red wine with mushrooms and carrots and served with potato gratin), or the canard a l'orange (half a duck oven-roasted and served with an orange Brandy glazed sauce and potato gratin). Entrees are equally dotted with French and African dishes, lumping Algerian prawns with escargots a l’ail (oven-baked snails in a garlic butter).
Meagan Hepworth, August 2007
