“Developing, training, and inspiring our local staff to aspire to a global standard of service is our biggest passion. With correct training and rates of pay, respectful conditions, and creative opportunities, our teams are open to how rewarding this business can be.

“We also strive to offer reliable, consistent healthy food choices in a clean, modern environment. ‘Conceiving Bondi Coffee Kitchen was our way of bringing our love of Australia and Morocco together', say co-owners Justina Tulloch and Aziz Mrabet.”

Roast beef sandwich with chutney; courgette fritters with poached egg, smoked salmon, and lemon crème fraîche; and prawn spaghetti with roasted cherry tomatoes, rocket, and garlic breadcrumbs.

Healthy dining hadn’t established much of a foothold anywhere in Morocco until Bondi Coffee Kitchen came along. They still source ninety per cent of their products locally – fair-trade, organic coffee beans for a superlative range of speciality​ coffees being an exception – but with a global twist that emphasizes artisan baked goods, raw pressed juices, vegetarian and vegan dishes delivered by a team that genuinely care. Their Salad4Syria initiative – a sum from each salad sold is donated to refugees – is now in its third year.