Moroccan Birthday Luncheon + Preserved Lemons Recipe!
August 16, 2013
Birthday PartyTablescapeLuncheon
Oh darlings, do we have the prettiest of parties to send you off into the weekend with! It's Moroccan perfection, planned beautifully by Victoria Cameron and inspired by one of her own sweet gals, Mikka. Layered with the most vivacious color palette, out of this world blooms and mouth-watering goodies (including a recipe for preserved lemons!) shot by Ale & Kim Photography, we're breaking down this gorgeous luncheon with Victoria and the birthday girl herself.
From Victoria... Last month Mikka celebrated her 25th birthday with her closest friends at a beautiful Moroccan restaurant found in Brisbane's urban hub also known as The Valley. It was the perfect destination with Mikka dreaming of a balmy summer and falling in love with all things Moroccan—the textures, colours and cuisine.

As well as being a dear friend, Mikka is also part of the Victoria Cameron family, so this gave us even more reason to celebrate! Mikka and I teamed up to create a vibrant Moroccan inspired event with a few DIY elements thrown in for good measure. Don't you just love the homemade ikat table runner and lemon preserve?!
From Mikka... At the time that Victoria and I were discussing my upcoming birthday, I was reading “Marrakesh by Design” by Maryam Montague. Getting lost in the pages, I was wishing I could jump in Mary-Poppins-style and get lost in a souk searching for treasures. So when we thought about a style for the celebration, Morocco was the first inspiration. It is so enchanting, the colours, patterns, textures and of course, the food.

Everything started with sourcing the fabric for the runner and when we found the ikat print, we knew instantly it was going to be the perfect base to work from. Add in contrasting fuchsia, eggplant, and turquoise stationary with a geometric design, gold cutlery and brass vases to tie everything together and we created a stunning modern Moroccan luncheon. The florals from Stem Design were perfection. The poppies which were at the height of their season were simply stunning.
I am a self-confessed foodie so one of the highlights of the day for me was the food! The luncheon at Gerard's Bistro was perfection. Not only did the food fit well with the style of the decor but it was out of this world delicious. Everyone loved it and has not stopped talking about it since. I also love events to have a personal touch and I love to give a hand made gift to guests. The preserved lemons were greatly appreciated and my friends have been able to take the memories from the day home with them and remember time and time again as they use them in the future. The recipe was based on one I found online some time ago, I was just waiting for the perfect opportunity to make them. Keep reading for the recipe!

The biggest highlight for me were the smiles & laughs from my friends and family because after all, “dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, one that is both soul-satisfying and eternal.” I couldn’t agree more with Julia Child.
View as
Preserved Lemons
Prep Time
20 Minutes
Cook Time
Total Time
20 Minutes
8-10 Meyer lemons, scrubbed very clean (You don't have to use Meyer lemons, regular lemons will do, but the milder Meyer lemons work very well for preserving in this way) 1/2 cup fine rock salt, more if needed
Extra freshly squeezed lemon juice, if needed Cinnamon sticks
Cloves Sterilized 250mL jar
Place two tablespoons of salt in the bottom of the sterilized jar along with half a cinnamon stick and 4-5 cloves.
One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwize, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.
Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.
Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more freshly squeezed lemon juice if necessary and top with a couple tablespoons of salt.
Seal the jar and let it sit at room temperature for a couple days. Turn the jar upside down ocassionally. Put in refrigerator and let sit, again turning upside down ocassionally, for at least 3 weeks, until lemon rinds soften.

Photography: Ale & Kim Photography | Event Planning + Design: Victoria Cameron | Floral Design: Stem Design | Vases: Green & Bloom | Venue + Catering: Gerard's Bistro | Stationery: With Love Stationery & Design | Cake and Turkish Delight: Jocelyn's Provisions | Furniture Rentals: The One Day House | Prop Rentals: Adorn Event Hire | Shoes: Tony Bianco | Shirt and Pants: Sportsgirl