Alex uses his own spice combinations to add distinctive, modern flavours to a variety of traditional Turkish dishes. His menu features: crumbed cumin and maras biber sucuk (sausage) croquettes, served with smoked paprika mayonnaise; marinated and char-grilled lamb kebabs with coban salatasi (shepherd’s salad) made with bulgar, pistachio, tomato, cucumber and onion; karniyarik, eggplant stuffed with a spiced lamb mince and topped with saffron and isot pepper béchamel sauce; slow cooked raki and star anise infused goat with spicy pilaf; and to finish, a delicious surprise dessert.
Turkish Spice Safari
A modern take on traditional dishes
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
Head Chef, Koy
Alex studied in Europe to become a Chef and spent 12 years working to gain experience in different regions of Greece and, as a restaurant owner in Athens. In 2011 he returned to Australia to take up a position at the Surf Club in Brisbane with celebrity Chef, Ben O'Donohue. Back in Melbourne, Alex is now working at the South Melbourne Market as Head Chef of the established and the popular Turkish restaurant, Koy. More