Some dining experiences satisfy the appetite. Others engage the imagination. Food Awards judge Mala Morrison and guest judge Selena Mohammed-Wilson attended the Mediterranean Spice Pairing Experience at Mezza Luna.

It was a thoughtfully conceived evening that transformed dinner into an immersive exploration of aroma, flavour and storytelling, curated by Karina Mahbubani, owner of Mezza Luna, in collaboration with Shannon McClure-Delebarre, commercial manager, Caribbean, Constellation Brands; and Debra Taylor Smith, luxury portfolio manager, Select Brands Limited. The evening celebrated the cuisine of the Mediterranean through one of its defining characteristics: Spice.

Dinner commenced with a refreshing Mi Campo Margarita, crafted with Mi Campo Blanco Tequila. Bright, citrus-driven and beautifully balanced, the cocktail was an ideal palate opener. Its crisp, clean agave profile immediately set the tone while subtly preparing us for the Mediterranean flavours to follow. From the outset, the experience felt relaxed yet refined.

What distinguished the event from a traditional wine pairing dinner was its interactive approach. Before each course arrived, we were invited to wear blindfolds. In proximity was a metal tin containing a mystery spice. The challenge was engaging — trying to identify the aromatic only by scent alongside a sip of the wine for that course.

The opening course was a colourful Mediterranean mezze board presented with contemporary elegance. An assortment of artisanal cured meats, marinated olives, whipped feta and flatbread surrounded an exceptionally fresh tabbouleh bursting with parsley, mint, heirloom tomatoes and bulgur wheat. The unexpected star of the plate, however, was undoubtedly the mini falafel croissant. The contrast between flaky pastry and earthy chickpeas was inventive, a fusion that paid homage to both culinary traditions.

The accompanying Kim Crawford Sauvignon Blanc was a lively citrus, tropical fruit with a vibrant acidity that cut through the richness of the meats and whipped feta. Every sip refreshed the palate, allowing each subsequent bite to feel as vibrant as the first.

The main course celebrated fire and smoke cooking techniques central to Mediterranean cuisine. Perfectly grilled Atlantic salmon arrived with crisp, golden skin and beautifully moist flesh, resting atop saffron couscous alongside charred seasonal vegetables. A silky roasted pepper reduction added sweetness and depth without overwhelming the natural flavours of the fish.

There were, too, tender slices of flame-kissed skirt steak, richly caramelised and full beef flavour. Pairing both land and sea on one plate allowed us to appreciate the versatility of the evening’s featured wine. The Prisoner Red Blend delivered layers of blackberry, cherry, cocoa and warm spices that complemented rather than over powered the food. The wine stood beside the richness of the steak while simultaneously affording a surprising balance to the grilled salmon, particularly alongside the roasted pepper sauce and saffron couscous.

Dessert offered a contemporary interpretation of one of the Mediterranean’s most iconic sweets: Layers of flaky pistachio baklava were paired with smooth vanilla bean gelato, accented by orange blossom honey, toasted almonds and delicate rose petal syrup. Rather than presenting a traditionally heavy finale, the chilled gelato introduced welcome lightness while preserving the unmistakable flavours of baklava.

The Ruffino Prosecco Rosé proved a fitting conclusion. Fine bubbles, delicate berry notes and bright acidity refreshed the palate after each bite, preventing the dessert from becoming overly sweet. The sparkling wine elevated the orange blossom honey and rose syrup while keeping the finish lively and fresh

It was an elegant ending to an evening built around balance. The blindfolded spice exercise was more than a novelty — it encouraged diners to slow down and reconnect with one of the most overlooked senses in dining. Identifying aromas before tasting the wines subtly educated guests about the relationship between spice, fragrance and wine structure without ever feeling like a formal lesson. This interactive element transformed each course into a conversation, with tables animated by guesses and laughter. This was an evening where every course told a story, every wine had a purpose, and every guest was invited to become part of the experience. It is precisely the kind of culinary event that leaves diners hoping it becomes a recurring fixture on Jamaica’s culinary calendar.

Baklava Sundae (Photo: Courtesy of Mala Morrison)

Jamaica Observer Table Talk Food Awards judges Selena Mohammed-Wilson (left) and Mala Morrison .

…and guest judge Selena Mohammed-Wilson. (Photo: Courtesy of Mala Morrison)

The menu.

Engaged in the blindfolded spice exercise — a sensory guessing game in which participants identify kitchen spices using only their senses of smell, taste, and touch — were Jamaica Observer Table Talk Food Awards judge Mala Morrison…(Photo: Courtesy of Mala Morrison)

Food Awards judge Mala Morrison (second left) and guest judge Selena Mohammed-Wilson (right) joined (from left) Debra Taylor Smith, luxury portfolio manager, Select Brands Limited; Shannon McClure-Delebarre, commercial manager – Caribbean, Constellation Brands; and Karina Mahbubani, owner, Mezza Luna, in raising a toast to a fab evening.(Photo: Courtesy of Mala Morrison)

Skirt Steak & Fire-Grilled Atlantic Salmon (Photo: Courtesy of Mala Morrison)

Charcuterie, Herb-Laced Tabbouleh & Mini Falafel Croissant (Photo: Courtesy of Mala Morrison)