Murat’s menu reflects his unique, modern approach to traditional Turkish fare. Using nostalgic flavours and simple cooking techniques, his menu features: mercimek koftesi, red lentil kofta in butter lettuce with pomegranate; cerkes tavagu, Cirassian chicken paste on crispy chicken skin with chives; sardalya, sardine meatballs with isot (dried chilli pepper) and yoghurt; marine levrek, pickled sea bream; ordek, seared duck breast with sticky bulgar pilaf and peaches; and finally two delicious desserts, flaky baklava with house-made soft praline ice cream and creamy rice pudding. Not to be missed!
Modern Turkish Cuisine
Unique fresh flavours
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/ make during this class.
About the Chef
Owner and Head Chef, Yagiz
At aged 16, Murat began his career as a kitchen hand in a five star hotel on the eastern coast of Turkey. After military service, he took up his first job at the famous Greek restaurant Zarifi in Istanbul where, in just 14 months he became the junior Sous Chef. He then moved to the highly respected French restaurant Park Samdan, for one year followed by a stint at Istanbul’s biggest nightclub Reina. Arriving in Australia in 2009, Murat’s career began at the Newcastle pub, Lass O’ Gowrie. After 3 months, he leased the kitchen for a 12 month period and successfully introduced Turkish cuisine to the city. While working as the Chef de Partie at Newcastle’s only one hatted restaurant Bacchus, he studied at Sydney’s Hospitality Tourism School, graduating after a two year course in 2013. Offered a position in Sydney he could not refuse, Murat worked for one of Sydney’s most famous chefs, My Kitchen Rules star, Colin Fassnidge in his Four in Hand kitchen. Seduced by Melbourne and to take on another challenge, he became Head Chef at the new restaurant Tulum in Balaclava in 2016. After 10 months, he decided to set up his first solo project, opening Yagiz in South Yarra in October 2017, where he continues to welcome diners to experience his interpretation of traditional Turkish cuisine. More