Melbourne chef Greg Malouf has been enormously influential in the development of the fusion style of cooking that uses North African and Middle Eastern ingredients without confining itself to the traditional dishes. I used to say that if you took me blindfolded into the restaurant I could identify his cooking, but nowadays as his disciples have established their own restaurants I'm not so sure.
Moorish has a particular emphasis on North African flavours. Purchasing it is worth it just for the first section giving recipes for spice mixes and condiments, though personally I buy my chermoula and ras al hanout already made up. Nowadays it is not difficult (in Melbourne anyway) to get hold of such things as couscous, orange flower water or pomegranate molasses.
The recipes are not generally technically difficult, although some of them may begin with a rather intimidating list of ingredients. And some require a bit of forward planning, like the chocolate bread and butter pudding with turkish delight. This fabulous concoction has to be made two days before serving, using bread that is already stale - but the result is fit for a dinner party!