A Fortnight of Turkish Inspired by Somer Sivrioglu (Menus 3 & 4) - ORDERS CLOSE SUN 10 JULY - Delivery 15 July
A Fortnight of Turkish Inspired by Somer Sivrioglu (Menus 3 & 4) - ORDERS CLOSE SUN 10 JULY - Delivery 15 July
A Fortnight of Turkish Inspired by Somer Sivrioglu (Menus 3 & 4) - ORDERS CLOSE SUN 10 JULY - Delivery 15 July
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A Fortnight of Turkish Inspired by Somer Sivrioglu (Menus 3 & 4) - ORDERS CLOSE SUN 10 JULY - Delivery 15 July

Regular price
$179.00
Sale price
$179.00
Regular price
Sold out
Unit price
per 
Shipping free.

Turkey is a country very dear to my heart - I love its food, culture, diverse landscape and people. And I've always loved the dishes my friend Somer Sivrioglu has shared with me. I'm so excited to have him back in Sydney from Istanbul to open 2 new restaurants to join his popular Anason at Barangaroo and to inspire this vicarious culinary tour of his homeland. We'll be making köfte and zuchini fritters, künefe, traditional Istanbul fried fish sandwiches and much more!

Each 2-week pack includes:

  • a video of Somer discussing Turkish cuisine
  • at least 6 recipe videos (5 savoury; 1 sweet)
  • all the premium ingredients necessary to create 2 generous 2-course meals for 2 people - we assume you have plain flour, castor sugar and vegetable oil unless you order them here (they're free).
  • delivery
  • matched Turkish wine suggestions (with the option to purchase)
  • Spotify playlist of Somer's favourite music to cook to
  • membership of the Be Inspired online forum to share inspiration with our passionate cooks, great chefs and awesome producers
  • a full-colour e-magazine with extra Turkish recipes, food, wine & travel info
  • an invitation to purchase tickets for the Turkish 'graduation dinner' at Somer's new restaurant Maydanoz in September

Just $179 ($44.75/person for each 2-course restaurant-quality meal)

NEED TO FEED 4 OR MORE EMAIL US & WE'LL SORT IT OUT

Dietary requirements? We offer Pescatarian ~ No Red Meat ~ No Beef ~ No Pork ~ No Lamb kits and can cater for most other dietary requirements - email us now to ask
Delivery on Friday 15 July, with produce packed to remain fresh for at least 10 days and menus designed so that the most perishable foods are used first.