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1 00:00:01,960 00:00:04,680 MAEVE O'MEARA: This week, The Chefs' Line features a cuisine MAEVE O'MEARA: This week, The Chefs' Line features a cuisine
2 00:00:04,880 00:00:09,280 that's rich, varied and honed by the centuries-old Ottoman Empire - that's rich, varied and honed by the centuries-old Ottoman Empire -
3 00:00:09,480 00:00:10,760 Turkish. Turkish.
4 00:00:10,960 00:00:13,240 This is what makes simple food great. This is what makes simple food great.
5 00:00:13,440 00:00:16,720 Executive chef Somer Sivrioglu and his Turkish chefs' line Executive chef Somer Sivrioglu and his Turkish chefs' line
6 00:00:16,920 00:00:20,240 delivered dish after exceptional dish to the pass, delivered dish after exceptional dish to the pass,
7 00:00:20,440 00:00:23,200 leaving the home cooks quaking in their boots. leaving the home cooks quaking in their boots.
8 00:00:24,680 00:00:26,560 These prawns are raw. These prawns are raw.
9 00:00:26,760 00:00:29,120 Tonight I visit one of Sydney's latest additions Tonight I visit one of Sydney's latest additions
10 00:00:29,320 00:00:31,480 to its restaurant scene, Anason, to its restaurant scene, Anason,
11 00:00:31,680 00:00:33,480 which showcases Turkey which showcases Turkey
12 00:00:33,680 00:00:36,320 and the flavour combinations Somer is known for. and the flavour combinations Somer is known for.
13 00:00:36,520 00:00:38,040 It's a breakthrough dish for me. It's a breakthrough dish for me.
14 00:00:44,600 00:00:47,480 Isn't it wonderful how a certain spice or taste of food Isn't it wonderful how a certain spice or taste of food
15 00:00:47,680 00:00:50,200 can transport you across the world? can transport you across the world?
16 00:00:50,400 00:00:54,040 Executive chef Somer Sivrioglu has designed his Turkish restaurant, Executive chef Somer Sivrioglu has designed his Turkish restaurant,
17 00:00:54,240 00:00:58,640 Anason, to replicate a beautiful, bustling restaurant in Istanbul. Anason, to replicate a beautiful, bustling restaurant in Istanbul.
18 00:00:58,840 00:01:02,160 For Somer, it isn't just a restaurant, it isn't just food. For Somer, it isn't just a restaurant, it isn't just food.
19 00:01:02,360 00:01:05,120 It's his memories, heritage and home. It's his memories, heritage and home.
20 00:01:07,680 00:01:11,520 Somer brings his own culinary flair to Sydney's newest dining district, Somer brings his own culinary flair to Sydney's newest dining district,
21 00:01:11,720 00:01:16,360 Barangaroo, showcasing the complexity and variety of Turkish food. Barangaroo, showcasing the complexity and variety of Turkish food.
22 00:01:16,560 00:01:20,920 A lot of people associate Turkish food with late night greasy kebabs A lot of people associate Turkish food with late night greasy kebabs
23 00:01:21,120 00:01:22,640 after a big drinking session. after a big drinking session.
24 00:01:22,840 00:01:24,120 It is a lot more than that. It is a lot more than that.
25 00:01:24,320 00:01:27,760 Turkish cuisine is an immense and delicious world Turkish cuisine is an immense and delicious world
26 00:01:27,960 00:01:31,360 full of flavours that range from its eastern borders with Asia full of flavours that range from its eastern borders with Asia
27 00:01:31,560 00:01:34,440 and its cosmopolitan heart in Istanbul. and its cosmopolitan heart in Istanbul.
28 00:01:34,640 00:01:36,440 Somer! Good to see you, Maeve! Somer! Good to see you, Maeve!
29 00:01:36,640 00:01:39,520 Oh! Beautiful, isn't it? Thank you. Thanks for coming. Oh! Beautiful, isn't it? Thank you. Thanks for coming.
30 00:01:39,720 00:01:42,040 This is... this is your ode to your homeland, isn't it? This is... this is your ode to your homeland, isn't it?
31 00:01:42,240 00:01:45,280 It is. I mean, it is the new home for us. It is. I mean, it is the new home for us.
32 00:01:45,480 00:01:47,520 So you've already had Efendy restaurant So you've already had Efendy restaurant
33 00:01:47,720 00:01:50,560 and then Anason is the seaside version. and then Anason is the seaside version.
34 00:01:50,760 00:01:54,600 It is. I mean, it's my... it's my 'hood, you know, Istanbul. It is. I mean, it's my... it's my 'hood, you know, Istanbul.
35 00:01:54,800 00:01:58,560 Efendy is Anatolian roots of Turkish food that we are celebrating, Efendy is Anatolian roots of Turkish food that we are celebrating,
36 00:01:58,760 00:02:00,200 and in here, in Anason, and in here, in Anason,
37 00:02:00,400 00:02:03,600 we're celebrating the urban food of Istanbul. we're celebrating the urban food of Istanbul.
38 00:02:03,800 00:02:07,040 So coming to Anason, what do... what do diners expect to taste? So coming to Anason, what do... what do diners expect to taste?
39 00:02:07,240 00:02:10,400 So you would generally start with small cold mezzes. So you would generally start with small cold mezzes.
40 00:02:10,600 00:02:13,040 Sharing. It's all about sharing, our food culture. Sharing. It's all about sharing, our food culture.
41 00:02:13,240 00:02:14,840 Fresh simit and bread. Fresh simit and bread.
42 00:02:15,040 00:02:19,000 And then you would move onto, like, prawn dishes, octopus, scallops. And then you would move onto, like, prawn dishes, octopus, scallops.
43 00:02:19,200 00:02:21,640 It is celebrating the Australian produce It is celebrating the Australian produce
44 00:02:21,840 00:02:25,240 with our own unique touch of Istanbul style... with our own unique touch of Istanbul style...
45 00:02:25,440 00:02:26,920 ..style culinary arts. ..style culinary arts.
46 00:02:27,120 00:02:31,920 A keen member of Somer's chefs' line is station chef Inal. A keen member of Somer's chefs' line is station chef Inal.
47 00:02:32,120 00:02:33,400 Born and raised in Turkey, Born and raised in Turkey,
48 00:02:33,600 00:02:36,760 he brings a wealth of baking experience to the kitchen. he brings a wealth of baking experience to the kitchen.
49 00:02:36,960 00:02:40,280 Our station chef Inal is another young talent Our station chef Inal is another young talent
50 00:02:40,480 00:02:42,320 and he is an amazing chef. and he is an amazing chef.
51 00:02:42,520 00:02:45,120 And Inal brings that finesse into the kitchen And Inal brings that finesse into the kitchen
52 00:02:45,320 00:02:48,240 and he uses his skills to take it up a notch and he uses his skills to take it up a notch
53 00:02:48,440 00:02:50,280 from our traditional Turkish food. from our traditional Turkish food.
54 00:02:50,480 00:02:51,760 Inal's challenge this week Inal's challenge this week
55 00:02:51,960 00:02:55,680 was to produce Istanbul's favourite street snack, simit. was to produce Istanbul's favourite street snack, simit.
56 00:02:55,880 00:02:59,640 Although a simple style bake, the technique required Although a simple style bake, the technique required
57 00:02:59,840 00:03:03,480 to produce this classic is extremely specialised. to produce this classic is extremely specialised.
58 00:03:03,680 00:03:07,120 Inal showed great expertise, but for some of the home cooks, Inal showed great expertise, but for some of the home cooks,
59 00:03:07,320 00:03:10,680 getting to grips with the finer details was a struggle. getting to grips with the finer details was a struggle.
60 00:03:10,880 00:03:12,560 MELISSA LEONG: The simit's not gonna be simit. MELISSA LEONG: The simit's not gonna be simit.
61 00:03:12,760 00:03:15,800 It's gonna be too doughy and that's not the desired effect. It's gonna be too doughy and that's not the desired effect.
62 00:03:16,000 00:03:18,080 Inal's talent and skill shone through Inal's talent and skill shone through
63 00:03:18,280 00:03:20,320 as he delivered the star of the show. as he delivered the star of the show.
64 00:03:20,520 00:03:23,800 This? This is textbook simit. This? This is textbook simit.
65 00:03:24,000 00:03:27,000 Right down to the braiding and the sesame crusting. Right down to the braiding and the sesame crusting.
66 00:03:27,200 00:03:30,240 And look at this. It's fluffy and soft. And look at this. It's fluffy and soft.
67 00:03:30,440 00:03:32,440 This is what makes simple food great. This is what makes simple food great.
68 00:03:32,640 00:03:37,960 So, Inal, you blitzed the studio with your simit the other night. So, Inal, you blitzed the studio with your simit the other night.
69 00:03:38,160 00:03:39,640 Yeah. Fantastic. Fantastic. Yeah. Fantastic. Fantastic.
70 00:03:39,840 00:03:41,320 Do you enjoy it? Do you enjoy it?
71 00:03:41,520 00:03:45,040 Yeah, there is so much fun... yeah, when I do this. Yeah, there is so much fun... yeah, when I do this.
72 00:03:46,080 00:03:49,720 Somer, for you it was important to have simit in your restaurants Somer, for you it was important to have simit in your restaurants
73 00:03:49,920 00:03:51,200 in Australia, wasn't it? in Australia, wasn't it?
74 00:03:51,400 00:03:54,920 Very much so because it is the ultimate street snack in Turkey Very much so because it is the ultimate street snack in Turkey
75 00:03:55,120 00:03:59,160 and anyone who has been to Turkey will know about the simit carts and anyone who has been to Turkey will know about the simit carts
76 00:03:59,360 00:04:02,240 where you can get that, off the... you know, off the street, where you can get that, off the... you know, off the street,
77 00:04:02,440 00:04:03,720 have it while you are walking have it while you are walking
78 00:04:03,920 00:04:06,200 and it's something that I really wanted to bring to Australia. and it's something that I really wanted to bring to Australia.
79 00:04:06,400 00:04:10,920 So it's a ring of dough encrusted with sesame seeds, So it's a ring of dough encrusted with sesame seeds,
80 00:04:11,120 00:04:13,760 but it's got an added, wonderful flavour. but it's got an added, wonderful flavour.
81 00:04:13,960 00:04:14,880 Definitely. Definitely.
82 00:04:15,080 00:04:16,560 So you dunk it into the grape molasses, So you dunk it into the grape molasses,
83 00:04:16,760 00:04:19,080 then cover it with the sesame then cover it with the sesame
84 00:04:19,280 00:04:21,600 and it just gives all that beautiful tastes. and it just gives all that beautiful tastes.
85 00:04:21,800 00:04:24,040 And sesame is so good for you. Yeah, exactly. And sesame is so good for you. Yeah, exactly.
86 00:04:24,240 00:04:25,560 And you can just have it by itself And you can just have it by itself
87 00:04:25,760 00:04:27,880 or you can have it like we're gonna show a bit later or you can have it like we're gonna show a bit later
88 00:04:28,080 00:04:31,600 with the basic... like the atom, with the yoghurt and chillies. with the basic... like the atom, with the yoghurt and chillies.
89 00:04:31,800 00:04:33,680 So we've got a master in training here? So we've got a master in training here?
90 00:04:33,880 00:04:35,160 Very much so. Very much so.
91 00:04:35,360 00:04:38,440 What we know in Australia as Turkish bread doesn't exist in Turkey! What we know in Australia as Turkish bread doesn't exist in Turkey!
92 00:04:38,640 00:04:42,240 So in my opinion, simit is more like the real Turkish bread So in my opinion, simit is more like the real Turkish bread
93 00:04:42,440 00:04:46,240 and hopefully one day we'll introduce that all around Australia. and hopefully one day we'll introduce that all around Australia.
94 00:04:46,440 00:04:48,280 Wow. Beautiful, Somer. Wow. Beautiful, Somer.
95 00:04:48,480 00:04:50,160 Somer, your breakfast! Somer, your breakfast!
96 00:04:50,360 00:04:52,320 You've done this before! Oh! You've done this before! Oh!
97 00:04:52,520 00:04:56,000 Eaten as a snack or with sweet and savoury accompaniments, Eaten as a snack or with sweet and savoury accompaniments,
98 00:04:56,200 00:04:59,880 simit is also an essential part of a Turkish breakfast. simit is also an essential part of a Turkish breakfast.
99 00:05:00,080 00:05:03,160 Oh, mmm! Oh, mmm!
100 00:05:03,360 00:05:06,320 Hot... but beautiful! Hot... but beautiful!
101 00:05:06,520 00:05:08,840 Lovely. Soft on the inside. Lovely. Soft on the inside.
102 00:05:09,040 00:05:11,800 So crunchy on the outside. Mmm. So crunchy on the outside. Mmm.
103 00:05:12,000 00:05:16,280 Somer's interpretation of flavour combinations and ancient traditions Somer's interpretation of flavour combinations and ancient traditions
104 00:05:16,480 00:05:20,200 has put a new spin on some Turkish classics and culinary techniques. has put a new spin on some Turkish classics and culinary techniques.
105 00:05:20,400 00:05:24,960 This is one dish that has been brought by the Turkey tribe This is one dish that has been brought by the Turkey tribe
106 00:05:25,160 00:05:28,120 when they came to Anatolia on the saddles of their horses. when they came to Anatolia on the saddles of their horses.
107 00:05:28,320 00:05:29,600 Ah... Ah...
108 00:05:29,800 00:05:33,160 So they would put pieces of beef under the saddles of the horses... So they would put pieces of beef under the saddles of the horses...
109 00:05:33,360 00:05:34,720 With the spicing? With the spicing?
110 00:05:34,920 00:05:36,720 ..with the spicing just to dry it. ..with the spicing just to dry it.
111 00:05:36,920 00:05:38,440 So it's like a jerky for them So it's like a jerky for them
112 00:05:38,640 00:05:41,920 so it will just last them throughout the trip so it will just last them throughout the trip
113 00:05:42,120 00:05:45,000 and they can just have a bit of it and that's the pastirma tradition. and they can just have a bit of it and that's the pastirma tradition.
114 00:05:45,200 00:05:48,880 This traditional curing technique can also be applied to fish. This traditional curing technique can also be applied to fish.
115 00:05:49,080 00:05:51,040 This one is salmon pastirma. This one is salmon pastirma.
116 00:05:51,240 00:05:53,640 So is that a salt and sugar mix? So is that a salt and sugar mix?
117 00:05:53,840 00:05:55,840 Salt, sugar and carrots. And carrots? Salt, sugar and carrots. And carrots?
118 00:05:56,040 00:05:57,600 And carrots. Why do you use carrots? And carrots. Why do you use carrots?
119 00:05:57,800 00:06:01,280 Carrots, it just helps to preserve the colour of the salmon Carrots, it just helps to preserve the colour of the salmon
120 00:06:01,480 00:06:03,760 and also absorbs the moisture. and also absorbs the moisture.
121 00:06:03,960 00:06:05,440 And it's just a day to cure? And it's just a day to cure?
122 00:06:05,640 00:06:07,000 Yeah, it's only a day to cure. Yeah, it's only a day to cure.
123 00:06:07,200 00:06:09,560 So we are going to just put this into the fridge So we are going to just put this into the fridge
124 00:06:09,760 00:06:12,920 and it will get all the moisture out of the salmon and then we'll cut it. and it will get all the moisture out of the salmon and then we'll cut it.
125 00:06:13,120 00:06:15,000 After a day curing, the next step After a day curing, the next step
126 00:06:15,200 00:06:19,440 is to skin and coat the salmon in a spice mix known as cemen. is to skin and coat the salmon in a spice mix known as cemen.
127 00:06:19,640 00:06:23,480 So in this cemen mixture, we've got fenugreek, garlic, cumin, So in this cemen mixture, we've got fenugreek, garlic, cumin,
128 00:06:23,680 00:06:25,720 smoked paprika to give that smoky flavour. smoked paprika to give that smoky flavour.
129 00:06:25,920 00:06:27,880 Beautiful! And hot cayenne pepper. Beautiful! And hot cayenne pepper.
130 00:06:28,080 00:06:30,800 Smells like fenugreek. It is, isn't it? It's really strong. Smells like fenugreek. It is, isn't it? It's really strong.
131 00:06:31,000 00:06:32,560 It's a classic pastirma smell. Yeah, yeah. It's a classic pastirma smell. Yeah, yeah.
132 00:06:32,760 00:06:36,120 Once coated, the salmon is rested for 24 hours in a chiller Once coated, the salmon is rested for 24 hours in a chiller
133 00:06:36,320 00:06:40,040 to absorb the marinade, then thinly sliced. to absorb the marinade, then thinly sliced.
134 00:06:40,240 00:06:42,840 Wow. That is so beautiful. Wow. That is so beautiful.
135 00:06:43,040 00:06:45,320 So that comes to room temperature... So that comes to room temperature...
136 00:06:45,520 00:06:46,920 Yeah, by the time you plate it up, Yeah, by the time you plate it up,
137 00:06:47,120 00:06:49,400 it will come to room temperature in five minutes. it will come to room temperature in five minutes.
138 00:06:49,600 00:06:52,480 The curing of the salmon is the hero of this dish. The curing of the salmon is the hero of this dish.
139 00:06:52,680 00:06:55,200 All that's required to enhance the flavour All that's required to enhance the flavour
140 00:06:55,400 00:06:58,240 is the addition of some simple, fresh ingredients. is the addition of some simple, fresh ingredients.
141 00:06:58,440 00:07:02,640 So if you did it at home, freezing it allows you to slice with a knife? So if you did it at home, freezing it allows you to slice with a knife?
142 00:07:02,840 00:07:04,120 Yeah, you can definitely slice. Yeah, you can definitely slice.
143 00:07:04,320 00:07:05,800 One of your prettiest dishes, I think. One of your prettiest dishes, I think.
144 00:07:06,000 00:07:07,760 I love the look of this dish. Yeah. I love the look of this dish. Yeah.
145 00:07:07,960 00:07:10,280 Baby cucumbers. Beautiful. Baby cucumbers. Beautiful.
146 00:07:10,480 00:07:11,920 This type of chilli... Bit of chillies. This type of chilli... Bit of chillies.
147 00:07:12,120 00:07:14,080 The long, red chillies. Yeah. The long, red chillies. Yeah.
148 00:07:14,280 00:07:19,000 Summer pickles with the red onions and obviously with a bit of dill Summer pickles with the red onions and obviously with a bit of dill
149 00:07:19,200 00:07:21,120 because dill and salmon are the best friends. because dill and salmon are the best friends.
150 00:07:21,320 00:07:24,000 They are. That looks so beautiful. They are. That looks so beautiful.
151 00:07:24,200 00:07:26,520 And to finish it off with a bit of chilli oil. And to finish it off with a bit of chilli oil.
152 00:07:26,720 00:07:28,760 Oh, chilli oil! Oh, chilli oil!
153 00:07:28,960 00:07:32,480 So this is a salmon pastirma. Wow. Bring on summer! So this is a salmon pastirma. Wow. Bring on summer!
154 00:07:32,680 00:07:34,840 Looks beautiful. Looks beautiful.
155 00:07:35,040 00:07:36,640 Cheers, chef! Cheers, chef!
156 00:07:37,640 00:07:39,200 Oh, wow! Oh, wow!
157 00:07:39,400 00:07:41,600 That's great, isn't it? That's great, isn't it?
158 00:07:41,800 00:07:43,560 So you can still taste the pastirma. So you can still taste the pastirma.
159 00:07:43,760 00:07:46,680 Lovely and spiced. Beautiful fish. Lovely and spiced. Beautiful fish.
160 00:07:46,880 00:07:48,280 But you can still taste the salmon. But you can still taste the salmon.
161 00:07:48,480 00:07:49,840 You can still taste the salmon You can still taste the salmon
162 00:07:50,040 00:07:53,560 and the chilli oil just gives it that mmm warmth. and the chilli oil just gives it that mmm warmth.
163 00:07:53,760 00:07:56,120 It's actually something that you eat and the flavours build up. It's actually something that you eat and the flavours build up.
164 00:07:56,320 00:07:59,120 Exactly, yeah, yeah. Wow! I love this dish. Exactly, yeah, yeah. Wow! I love this dish.
165 00:07:59,320 00:08:00,960 One of your best, Somer! Thank you, Maeve. One of your best, Somer! Thank you, Maeve.
166 00:08:01,160 00:08:06,000 Coming up, Anason's sous-chef Ozge shows me a delicious mezze dish. Coming up, Anason's sous-chef Ozge shows me a delicious mezze dish.
167 00:08:06,200 00:08:09,840 That is delicious. It's just a lovely, mellow chilli flavour. That is delicious. It's just a lovely, mellow chilli flavour.
168 00:08:14,800 00:08:17,400 MAEVE O'MEARA: Anason is Sydney's little taste of Istanbul MAEVE O'MEARA: Anason is Sydney's little taste of Istanbul
169 00:08:17,600 00:08:20,920 and home to a chefs' line steeped in heritage and passion. and home to a chefs' line steeped in heritage and passion.
170 00:08:21,120 00:08:24,440 Sous-chef Ozge is a welcome addition to this kitchen. Sous-chef Ozge is a welcome addition to this kitchen.
171 00:08:24,640 00:08:27,560 I met Ozge through the Australian consul in Turkey. I met Ozge through the Australian consul in Turkey.
172 00:08:27,760 00:08:31,200 Her work ethic was amazing. You could feel it straightaway. Her work ethic was amazing. You could feel it straightaway.
173 00:08:31,400 00:08:33,760 Ozge as a chef is very detail-orientated. Ozge as a chef is very detail-orientated.
174 00:08:33,960 00:08:36,480 She is definitely the most systematic chef that I have, She is definitely the most systematic chef that I have,
175 00:08:36,680 00:08:39,480 including myself, and she really wanted to come and work with us. including myself, and she really wanted to come and work with us.
176 00:08:39,680 00:08:41,760 This week, in the Chefs' Line kitchen, This week, in the Chefs' Line kitchen,
177 00:08:41,960 00:08:45,960 sous-chef Ozge had to cook a dish that epitomises Turkish cuisine. sous-chef Ozge had to cook a dish that epitomises Turkish cuisine.
178 00:08:46,160 00:08:49,800 We want your version of imam bayildi. We want your version of imam bayildi.
179 00:08:50,000 00:08:53,040 But she didn't always know how to make this well-known favourite. But she didn't always know how to make this well-known favourite.
180 00:08:53,240 00:08:55,640 One of my favourite memory about this dish One of my favourite memory about this dish
181 00:08:55,840 00:08:58,320 is the first day I came here, is the first day I came here,
182 00:08:58,520 00:09:01,480 worked with Somer in the kitchen, he asked me... worked with Somer in the kitchen, he asked me...
183 00:09:01,680 00:09:05,480 ..the first question he asked me is, "How do you cook imam bayildi?" ..the first question he asked me is, "How do you cook imam bayildi?"
184 00:09:05,680 00:09:08,880 And I said, "I fry it." It's the wrong answer. And I said, "I fry it." It's the wrong answer.
185 00:09:09,080 00:09:11,600 You can't fry eggplants for the imam bayildi. You can't fry eggplants for the imam bayildi.
186 00:09:11,800 00:09:15,560 You have to do the classical version like in the pan You have to do the classical version like in the pan
187 00:09:15,760 00:09:17,760 with all the ingredients and olive oil braising. with all the ingredients and olive oil braising.
188 00:09:17,960 00:09:22,440 I said, "OK, but I love the frying version of it!" (LAUGHS) I said, "OK, but I love the frying version of it!" (LAUGHS)
189 00:09:22,640 00:09:26,480 Ozge drew on her heritage and all she's learned from head chef Somer Ozge drew on her heritage and all she's learned from head chef Somer
190 00:09:26,680 00:09:30,000 and delivered the perfect version of this Turkish classic. and delivered the perfect version of this Turkish classic.
191 00:09:30,200 00:09:31,520 Beautiful. Beautiful.
192 00:09:31,720 00:09:34,080 Gosh, I love when you can just see flavour. Gosh, I love when you can just see flavour.
193 00:09:39,040 00:09:41,120 I love this dish so much. I love this dish so much.
194 00:09:41,320 00:09:44,000 Almost cooked from the soul, like I can taste it. Almost cooked from the soul, like I can taste it.
195 00:09:44,200 00:09:48,080 The best plate on the pass is... The best plate on the pass is...
196 00:09:51,640 00:09:54,480 ..the classic striped imam bayildi. ..the classic striped imam bayildi.
197 00:09:54,680 00:09:59,080 (APPLAUSE) (APPLAUSE)
198 00:09:59,280 00:10:02,720 Today, Ozge is going to show me a simple yet elegant dish Today, Ozge is going to show me a simple yet elegant dish
199 00:10:02,920 00:10:05,080 that's a real favourite at Anason - atom. that's a real favourite at Anason - atom.
200 00:10:05,280 00:10:07,200 Oh, doesn't that look beautiful? Oh, doesn't that look beautiful?
201 00:10:07,400 00:10:12,720 And tell me, is it a special yoghurt that you use to strain? And tell me, is it a special yoghurt that you use to strain?
202 00:10:12,920 00:10:17,280 No. Just regular pot set yoghurt. We get it from Auburn. No. Just regular pot set yoghurt. We get it from Auburn.
203 00:10:17,480 00:10:20,440 Yeah, the Turkish suburb of Sydney. Yeah. Yeah, the Turkish suburb of Sydney. Yeah.
204 00:10:20,640 00:10:24,440 So, my grandmother used to mix it. (BOTH LAUGH) So, my grandmother used to mix it. (BOTH LAUGH)
205 00:10:24,640 00:10:26,600 Yeah, this is all mixed. Yeah, this is all mixed.
206 00:10:26,800 00:10:29,560 Wow. That is hard work. Wow. That is hard work.
207 00:10:29,760 00:10:31,960 Yeah, next step is we burn the butter. Yeah, next step is we burn the butter.
208 00:10:32,160 00:10:33,960 Burn the butter with the chillies. Yes. Burn the butter with the chillies. Yes.
209 00:10:35,840 00:10:39,760 So tell me, burnt butter I know in the Italian and the French world, So tell me, burnt butter I know in the Italian and the French world,
210 00:10:39,960 00:10:42,040 but it's also part of the Turkish technique. but it's also part of the Turkish technique.
211 00:10:42,240 00:10:45,320 Yeah, we usually use this burnt butter Yeah, we usually use this burnt butter
212 00:10:45,520 00:10:47,920 with all these Turkish dishes with the yoghurt. with all these Turkish dishes with the yoghurt.
213 00:10:48,120 00:10:49,400 Ahh! Ahh!
214 00:10:49,600 00:10:52,520 They always put burned butter on top of yoghurt They always put burned butter on top of yoghurt
215 00:10:52,720 00:10:54,280 in every dish, like manti. in every dish, like manti.
216 00:10:54,480 00:10:56,000 And you're really burning it! And you're really burning it!
217 00:10:56,200 00:10:57,760 Yeah, really burning it. Yeah! Yeah, really burning it. Yeah!
218 00:10:58,000 00:11:01,000 That's beautiful. It goes lovely orange. Yeah. That's beautiful. It goes lovely orange. Yeah.
219 00:11:01,200 00:11:03,800 And tell me, these fresh chillies are a Turkish chilli? And tell me, these fresh chillies are a Turkish chilli?
220 00:11:04,000 00:11:06,320 These are called sometimes breakfast peppers. These are called sometimes breakfast peppers.
221 00:11:06,520 00:11:07,920 Breakfast peppers. Yeah. Breakfast peppers. Yeah.
222 00:11:08,120 00:11:10,400 They're not too hot, are they? No. If you want, you can try. They're not too hot, are they? No. If you want, you can try.
223 00:11:10,600 00:11:12,600 OK, here we are. Uh-huh. They are really sweet. OK, here we are. Uh-huh. They are really sweet.
224 00:11:12,800 00:11:15,040 Some of them may be... Ah! Some of them may be... Ah!
225 00:11:15,240 00:11:18,400 (LAUGHS) They're OK, right? No, it's delicious. (LAUGHS) They're OK, right? No, it's delicious.
226 00:11:18,600 00:11:21,680 It's got that lovely... It's a sort of green capsicum flavour. It's got that lovely... It's a sort of green capsicum flavour.
227 00:11:21,880 00:11:24,200 Now I'll add the green peppers. Now I'll add the green peppers.
228 00:11:24,400 00:11:26,240 This dish is all about texture. This dish is all about texture.
229 00:11:26,440 00:11:27,880 To keep the green chillies firm, To keep the green chillies firm,
230 00:11:28,080 00:11:30,640 Ozge just warms them through in the butter. Ozge just warms them through in the butter.
231 00:11:32,720 00:11:35,280 That's such a great smell, that butter, isn't it? Yeah. That's such a great smell, that butter, isn't it? Yeah.
232 00:11:37,840 00:11:40,680 Whoo! Yum! Look at that. Whoo! Yum! Look at that.
233 00:11:43,600 00:11:45,600 Tell me, do you eat atom at home Tell me, do you eat atom at home
234 00:11:45,800 00:11:49,320 or is it more something you'd have in a meyhane, a mezze style? or is it more something you'd have in a meyhane, a mezze style?
235 00:11:49,520 00:11:52,120 I never do it at home. You wouldn't make it at home? I never do it at home. You wouldn't make it at home?
236 00:11:52,320 00:11:54,600 But it should be some dish like mezze. But it should be some dish like mezze.
237 00:11:54,800 00:11:56,920 It should be special for the occasions. It should be special for the occasions.
238 00:11:57,120 00:11:59,640 Oh, that oil is such a lovely colour. Oh, that oil is such a lovely colour.
239 00:12:03,200 00:12:05,480 Mmm. Too hot? Mmm. Too hot?
240 00:12:05,680 00:12:07,280 That is delicious. That is delicious.
241 00:12:07,480 00:12:12,440 Creamy. Little bit hot, but it's just a lovely, mellow, chilli flavour. Creamy. Little bit hot, but it's just a lovely, mellow, chilli flavour.
242 00:12:12,640 00:12:14,520 Thank you, Ozge, for joining us. Thank you, Ozge, for joining us.
243 00:12:14,720 00:12:17,320 Thank you. I hope you enjoyed it. Very much. Thank you. I hope you enjoyed it. Very much.
244 00:12:17,520 00:12:20,280 Coming up, I taste a dish that changes my opinion. Coming up, I taste a dish that changes my opinion.
245 00:12:20,480 00:12:22,040 Well, well. Well, well.
246 00:12:22,240 00:12:25,680 I haven't eaten veal liver in... I don't know how long. I haven't eaten veal liver in... I don't know how long.
247 00:12:30,640 00:12:32,600 MAEVE O'MEARA: I'm at Turkish restaurant Anason MAEVE O'MEARA: I'm at Turkish restaurant Anason
248 00:12:32,800 00:12:34,200 in Sydney's Barangaroo. in Sydney's Barangaroo.
249 00:12:34,400 00:12:36,480 Executive chef Somer Sivrioglu's restaurant Executive chef Somer Sivrioglu's restaurant
250 00:12:36,680 00:12:39,760 evokes the concept of the meyhanes of Istanbul. evokes the concept of the meyhanes of Istanbul.
251 00:12:39,960 00:12:42,840 In here we are trying to harness as much as Istanbul In here we are trying to harness as much as Istanbul
252 00:12:43,040 00:12:45,320 we can fit into a small restaurant, we can fit into a small restaurant,
253 00:12:45,520 00:12:48,040 but it's quite hard because there's so much influences but it's quite hard because there's so much influences
254 00:12:48,240 00:12:49,560 and so much to draw from, and so much to draw from,
255 00:12:49,760 00:12:53,480 so we limit ourselves into more the drinking food of mezzes so we limit ourselves into more the drinking food of mezzes
256 00:12:53,680 00:12:56,520 and then showcasing some of the beautiful produce and then showcasing some of the beautiful produce
257 00:12:56,720 00:12:59,000 that we can find in Australia that we can find in Australia
258 00:12:59,200 00:13:01,320 and putting our Turkish techniques onto it. and putting our Turkish techniques onto it.
259 00:13:01,520 00:13:03,000 The authenticity of the food The authenticity of the food
260 00:13:03,200 00:13:06,880 comes down to the experience and heritage of Somer's chefs' line. comes down to the experience and heritage of Somer's chefs' line.
261 00:13:07,080 00:13:09,800 All my team that have been with me at the chefs' line, All my team that have been with me at the chefs' line,
262 00:13:10,000 00:13:13,120 my sous-chef Ozge, my section chef Inal, my sous-chef Ozge, my section chef Inal,
263 00:13:13,320 00:13:16,000 and my apprentice chef Cagin, they're all Turkish. and my apprentice chef Cagin, they're all Turkish.
264 00:13:16,200 00:13:17,760 And they share your vision, don't they? And they share your vision, don't they?
265 00:13:17,960 00:13:20,720 Oh, yeah. I mean, it's just that we have to have that match... Oh, yeah. I mean, it's just that we have to have that match...
266 00:13:20,920 00:13:24,120 ..because it is very difficult to work and create something ..because it is very difficult to work and create something
267 00:13:24,320 00:13:27,760 as exquisite as this without having the support of your team. as exquisite as this without having the support of your team.
268 00:13:27,960 00:13:30,920 The newest member of the team is apprentice, Cagin, The newest member of the team is apprentice, Cagin,
269 00:13:31,120 00:13:33,680 who's worked at Anason for only four months. who's worked at Anason for only four months.
270 00:13:33,880 00:13:37,800 I like Turkish cuisine because it's between Asia and Europe I like Turkish cuisine because it's between Asia and Europe
271 00:13:38,000 00:13:42,440 and you can find familiar dishes from around the world. and you can find familiar dishes from around the world.
272 00:13:42,640 00:13:47,600 We have lots of history in Anatolia and lots of races living there. We have lots of history in Anatolia and lots of races living there.
273 00:13:47,800 00:13:49,680 That's why I love Turkish cuisine. That's why I love Turkish cuisine.
274 00:13:49,880 00:13:51,520 For Cagin, the Chefs' Line kitchen For Cagin, the Chefs' Line kitchen
275 00:13:51,720 00:13:54,080 was his first taste of competitive cooking was his first taste of competitive cooking
276 00:13:54,280 00:13:55,800 and it was all eyes on him and it was all eyes on him
277 00:13:56,000 00:13:59,960 as he cooked the classic kataifi prawns with walnut muhammara. as he cooked the classic kataifi prawns with walnut muhammara.
278 00:14:03,560 00:14:04,600 Yes, Chef. Yes, Chef.
279 00:14:04,800 00:14:07,720 In normal life, at restaurant, if he is in the kitchen, In normal life, at restaurant, if he is in the kitchen,
280 00:14:07,920 00:14:10,640 he most of the time watches me, so I am used to it, he most of the time watches me, so I am used to it,
281 00:14:10,840 00:14:15,160 but my first time in a competition, my legs were shaking really badly. but my first time in a competition, my legs were shaking really badly.
282 00:14:15,360 00:14:16,640 It's hard. It's hard.
283 00:14:16,840 00:14:19,560 However, the home cooks were also feeling the pressure. However, the home cooks were also feeling the pressure.
284 00:14:19,760 00:14:22,960 The griddle pan didn't heat up in time. I did feel time pressure. The griddle pan didn't heat up in time. I did feel time pressure.
285 00:14:23,160 00:14:25,600 That's a lot of elements to achieve in one hour. That's a lot of elements to achieve in one hour.
286 00:14:25,800 00:14:28,720 Five minutes to go before you need your plates on the pass. Five minutes to go before you need your plates on the pass.
287 00:14:28,920 00:14:30,200 These prawns are raw. These prawns are raw.
288 00:14:30,400 00:14:31,760 But when it came to the crunch, But when it came to the crunch,
289 00:14:31,960 00:14:35,960 Cagin's combination of flavours and attention to detail won the day. Cagin's combination of flavours and attention to detail won the day.
290 00:14:36,160 00:14:39,560 That is great. It's got acidity. It's got spice. That is great. It's got acidity. It's got spice.
291 00:14:39,760 00:14:41,360 And those bits of pomegranate, And those bits of pomegranate,
292 00:14:41,560 00:14:45,000 those pops of sweetness, really quite delicious. those pops of sweetness, really quite delicious.
293 00:14:45,200 00:14:48,680 SOMER: The only issue for Cagin now, he will regret winning that SOMER: The only issue for Cagin now, he will regret winning that
294 00:14:48,880 00:14:50,760 because he will be the one wrapping the prawns, because he will be the one wrapping the prawns,
295 00:14:50,960 00:14:52,520 and we sell them by the truckloads. and we sell them by the truckloads.
296 00:14:52,720 00:14:55,560 Maeve, this is Cagin, our extraordinary apprentice chef. Maeve, this is Cagin, our extraordinary apprentice chef.
297 00:14:55,760 00:14:57,080 Extraordinary! Yeah. Extraordinary! Yeah.
298 00:14:57,280 00:14:59,520 And he has been great for us for Chefs' Line. And he has been great for us for Chefs' Line.
299 00:14:59,720 00:15:01,760 And how was it being on the Chefs' Line? And how was it being on the Chefs' Line?
300 00:15:01,960 00:15:07,520 It was so hard for me because when you get so much excited, It was so hard for me because when you get so much excited,
301 00:15:07,720 00:15:09,200 you can't think about too much. you can't think about too much.
302 00:15:09,400 00:15:12,320 Yeah, I forgot what I'm going to do during the show. Yeah, I forgot what I'm going to do during the show.
303 00:15:12,520 00:15:14,240 Yeah. (LAUGHS) Yeah. (LAUGHS)
304 00:15:14,440 00:15:16,640 Did you cook in Turkey before coming? Did you cook in Turkey before coming?
305 00:15:16,840 00:15:23,280 Yes. I have one year experience in Turkey and three months in London. Yes. I have one year experience in Turkey and three months in London.
306 00:15:23,480 00:15:26,000 That's all the experience I have. That's all the experience I have.
307 00:15:26,200 00:15:29,160 Cagin is a machine. He works really hard. He pushes for it. Cagin is a machine. He works really hard. He pushes for it.
308 00:15:29,360 00:15:30,760 And he has a beautiful heart And he has a beautiful heart
309 00:15:30,960 00:15:34,440 that he wants to, like, showcase the Turkish food like we want to. that he wants to, like, showcase the Turkish food like we want to.
310 00:15:34,640 00:15:36,520 Tell me, what are you gonna cook now, Somer? Tell me, what are you gonna cook now, Somer?
311 00:15:36,720 00:15:39,880 So what we're gonna do is we're gonna make veal liver. So what we're gonna do is we're gonna make veal liver.
312 00:15:40,080 00:15:43,960 It's rested in milk overnight to get that, you know, to keep that colour. It's rested in milk overnight to get that, you know, to keep that colour.
313 00:15:44,160 00:15:48,040 Historically, the most renowned butchers in Turkey were from Albania, Historically, the most renowned butchers in Turkey were from Albania,
314 00:15:48,240 00:15:51,200 hence the name of this dish, Albanian liver. hence the name of this dish, Albanian liver.
315 00:15:51,400 00:15:53,840 For me, offal is not one of my favourite things For me, offal is not one of my favourite things
316 00:15:54,040 00:15:56,240 but, you know, I'm ready to be dazzled. but, you know, I'm ready to be dazzled.
317 00:15:56,480 00:15:58,800 Let's see. Let's see if we can convince you. Oh. Let's see. Let's see if we can convince you. Oh.
318 00:15:59,000 00:16:01,200 We're just cutting it into the slices now We're just cutting it into the slices now
319 00:16:01,400 00:16:04,440 and we're gonna flash fry it together with the potatoes. and we're gonna flash fry it together with the potatoes.
320 00:16:04,640 00:16:09,040 So one of the first things we do is we coat the liver in flour. So one of the first things we do is we coat the liver in flour.
321 00:16:09,240 00:16:11,280 I've never seen that as a way of coating something I've never seen that as a way of coating something
322 00:16:11,480 00:16:13,560 and then getting the excess flour off. and then getting the excess flour off.
323 00:16:13,760 00:16:15,880 So these are cubed potatoes? So these are cubed potatoes?
324 00:16:16,080 00:16:18,800 These are just cubed potatoes. Ah, lovely. These are just cubed potatoes. Ah, lovely.
325 00:16:21,640 00:16:23,440 Obviously we start with the potatoes Obviously we start with the potatoes
326 00:16:23,640 00:16:25,760 because it takes longer for them to fry. because it takes longer for them to fry.
327 00:16:25,960 00:16:28,840 And then we're gonna add the liver And then we're gonna add the liver
328 00:16:29,040 00:16:30,840 and cook it for two, three minutes. and cook it for two, three minutes.
329 00:16:31,040 00:16:33,680 Oh, wow! So it is really quick. It is, yeah. Oh, wow! So it is really quick. It is, yeah.
330 00:16:33,880 00:16:36,120 Then we add a bit of liver into it. Then we add a bit of liver into it.
331 00:16:37,160 00:16:38,920 So the secret is, keep it moving. So the secret is, keep it moving.
332 00:16:39,120 00:16:40,680 You sear it, the liver. Sear it. You sear it, the liver. Sear it.
333 00:16:40,880 00:16:42,480 Salt... Salt...
334 00:16:42,680 00:16:45,280 And now add the butter just to give it... to finish. And now add the butter just to give it... to finish.
335 00:16:45,480 00:16:49,080 A key seasoning to this dish is the herb mix za'atar. A key seasoning to this dish is the herb mix za'atar.
336 00:16:49,280 00:16:53,760 I love za'atar, so this is a mixture of wild thyme, sesame and sumac. I love za'atar, so this is a mixture of wild thyme, sesame and sumac.
337 00:16:53,960 00:16:57,440 Finally, a sprinkling of parsley and a splash of lemon. Finally, a sprinkling of parsley and a splash of lemon.
338 00:16:57,640 00:16:59,600 And our dish is ready. And our dish is ready.
339 00:16:59,800 00:17:01,760 Great, you can just plate it up. Great, you can just plate it up.
340 00:17:01,960 00:17:03,440 Well done, Cagin. Well done, Cagin.
341 00:17:03,640 00:17:06,520 Veal liver, compared to the more commonly used lamb liver, Veal liver, compared to the more commonly used lamb liver,
342 00:17:06,720 00:17:10,080 is milder and more subtle in flavour. is milder and more subtle in flavour.
343 00:17:10,280 00:17:11,880 Well, well. Well, well.
344 00:17:12,080 00:17:15,840 I haven't eaten veal liver in... I don't know how long. I haven't eaten veal liver in... I don't know how long.
345 00:17:16,040 00:17:17,800 That's actually lovely. That's actually lovely.
346 00:17:18,000 00:17:19,760 Oh, good to hear! (LAUGHS) It's delicious, yeah. Oh, good to hear! (LAUGHS) It's delicious, yeah.
347 00:17:19,960 00:17:24,600 I love za'atar and sumac any time. I love za'atar and sumac any time.
348 00:17:24,800 00:17:28,240 And actually, for me, I haven't loved liver, And actually, for me, I haven't loved liver,
349 00:17:28,440 00:17:30,320 but I think this is really delicious. but I think this is really delicious.
350 00:17:30,520 00:17:32,080 I think there's so much flavour with it. I think there's so much flavour with it.
351 00:17:32,280 00:17:33,640 I love the onion with it too. I love the onion with it too.
352 00:17:33,840 00:17:35,320 Yeah, it just cuts through it, doesn't it? Yeah, it just cuts through it, doesn't it?
353 00:17:35,520 00:17:39,400 Mmm. Mmm. It's a breakthrough dish for me. Mmm. Mmm. It's a breakthrough dish for me.
354 00:17:39,600 00:17:42,040 Happy to be having another convert. (LAUGHS) Happy to be having another convert. (LAUGHS)
355 00:17:42,240 00:17:46,120 Coming up, chef Somer cooks Turkey's favourite slow-cooked lamb. Coming up, chef Somer cooks Turkey's favourite slow-cooked lamb.
356 00:17:46,320 00:17:50,080 Has lamb always been the main meat that you'd eat in Turkey? Has lamb always been the main meat that you'd eat in Turkey?
357 00:17:55,040 00:17:57,160 MAEVE O'MEARA: Executive chef Somer Sivrioglu MAEVE O'MEARA: Executive chef Somer Sivrioglu
358 00:17:57,360 00:18:01,200 opened his second Turkish restaurant, Anason, just over a year ago opened his second Turkish restaurant, Anason, just over a year ago
359 00:18:01,400 00:18:04,320 and is humbled at the reception he's received here in Australia. and is humbled at the reception he's received here in Australia.
360 00:18:04,520 00:18:07,160 Australia gave me everything that I dreamed of. Australia gave me everything that I dreamed of.
361 00:18:07,360 00:18:10,400 My family isn't here, and I'm quite lucky My family isn't here, and I'm quite lucky
362 00:18:10,600 00:18:14,520 that it has been so receptive of my own culture as well. that it has been so receptive of my own culture as well.
363 00:18:14,720 00:18:17,920 Celebrating my own culture, so I want to give more and more Celebrating my own culture, so I want to give more and more
364 00:18:18,120 00:18:20,200 and show what real Turkish food is about. and show what real Turkish food is about.
365 00:18:20,400 00:18:22,920 This week saw the professionals beat the home cooks This week saw the professionals beat the home cooks
366 00:18:23,120 00:18:24,960 one food fight after another. one food fight after another.
367 00:18:25,160 00:18:27,320 MELISSA LEONG: Congratulations, apprentice chef Cagin. MELISSA LEONG: Congratulations, apprentice chef Cagin.
368 00:18:27,520 00:18:29,960 DAN HONG: And congratulations, station chef Inal. DAN HONG: And congratulations, station chef Inal.
369 00:18:30,160 00:18:32,280 Congratulations, sous-chef Ozge. Congratulations, sous-chef Ozge.
370 00:18:32,480 00:18:34,600 You had the best plate on the pass. You had the best plate on the pass.
371 00:18:34,800 00:18:38,800 Head chef Somer witnessed his entire team win each of their battles Head chef Somer witnessed his entire team win each of their battles
372 00:18:39,000 00:18:41,640 and even this giant among chefs felt the pressure. and even this giant among chefs felt the pressure.
373 00:18:41,840 00:18:43,800 Are you worried about home cook Clinton at all? Are you worried about home cook Clinton at all?
374 00:18:44,000 00:18:46,720 I mean, it is the final. He's been cooking the past three nights. I mean, it is the final. He's been cooking the past three nights.
375 00:18:46,920 00:18:48,640 This is your first time in the kitchen. This is your first time in the kitchen.
376 00:18:48,840 00:18:51,640 I am slightly, especially that I'm still doing my meat, I am slightly, especially that I'm still doing my meat,
377 00:18:51,840 00:18:53,560 so I think he's been the smart one so far. so I think he's been the smart one so far.
378 00:18:53,760 00:18:57,800 But home cook Clinton took a gamble while cooking his version of kofte But home cook Clinton took a gamble while cooking his version of kofte
379 00:18:58,000 00:19:00,800 and decided against one vital ingredient. and decided against one vital ingredient.
380 00:19:01,000 00:19:03,200 My kofte's obviously the hero. I'm worried about it. My kofte's obviously the hero. I'm worried about it.
381 00:19:03,400 00:19:06,280 There was not enough binding agent within the actual kofte itself. There was not enough binding agent within the actual kofte itself.
382 00:19:06,480 00:19:08,640 Meanwhile, at the other end of the kitchen, Meanwhile, at the other end of the kitchen,
383 00:19:08,840 00:19:11,240 executive chef Somer had other ideas. executive chef Somer had other ideas.
384 00:19:11,440 00:19:13,000 I'm going to add a bit more breadcrumbs to it I'm going to add a bit more breadcrumbs to it
385 00:19:13,200 00:19:14,600 to hold it all together. to hold it all together.
386 00:19:14,800 00:19:17,040 Chef Somer delivered a firm favourite Chef Somer delivered a firm favourite
387 00:19:17,240 00:19:19,840 which made it a clean sweep for the professionals. which made it a clean sweep for the professionals.
388 00:19:20,040 00:19:22,480 MARK OLIVE: Oh, I love this chargrilling on the outside here. MARK OLIVE: Oh, I love this chargrilling on the outside here.
389 00:19:22,680 00:19:25,160 It's really firm. Very, very firm. It's really firm. Very, very firm.
390 00:19:25,360 00:19:27,400 That looks really good. That looks really good.
391 00:19:27,600 00:19:29,280 Well done, Chef Somer. Well done, Chef Somer.
392 00:19:29,480 00:19:31,240 Feeling relieved now. Feeling relieved now.
393 00:19:31,440 00:19:34,840 Today, chef Somer is cooking tender slow-cooked lamb. Today, chef Somer is cooking tender slow-cooked lamb.
394 00:19:35,040 00:19:38,760 I'm going to make a lamb shoulder in the traditional tandoor style, I'm going to make a lamb shoulder in the traditional tandoor style,
395 00:19:38,960 00:19:41,680 so we're gonna cook it for four hours in our saj oven. so we're gonna cook it for four hours in our saj oven.
396 00:19:41,880 00:19:46,320 Normally, the tandoor is a clay oven. Normally, the tandoor is a clay oven.
397 00:19:46,520 00:19:49,680 Traditional times it was buried under the ground. Traditional times it was buried under the ground.
398 00:19:49,880 00:19:51,800 So similar to the Indian tandoor? So similar to the Indian tandoor?
399 00:19:52,000 00:19:54,200 Very much so. Similar, yeah. We have the exact same thing. Very much so. Similar, yeah. We have the exact same thing.
400 00:19:54,400 00:19:56,480 First step to the perfect roast lamb First step to the perfect roast lamb
401 00:19:56,680 00:19:59,040 is to rub it in pomegranate molasses and salt. is to rub it in pomegranate molasses and salt.
402 00:19:59,240 00:20:03,000 So pomegranate molasses we often think of as a salad dressing, So pomegranate molasses we often think of as a salad dressing,
403 00:20:03,200 00:20:08,600 but to see it used as a coating for lamb before you seal it is fantastic. but to see it used as a coating for lamb before you seal it is fantastic.
404 00:20:08,800 00:20:13,000 Pomegranate molasses is one of the best basting agents for lamb Pomegranate molasses is one of the best basting agents for lamb
405 00:20:13,200 00:20:14,760 for even for fish and chicken. for even for fish and chicken.
406 00:20:14,960 00:20:17,520 I love using it because it just crisps up the skin. I love using it because it just crisps up the skin.
407 00:20:17,720 00:20:20,960 Next the lamb needs to be seared to seal in the flavour. Next the lamb needs to be seared to seal in the flavour.
408 00:20:21,160 00:20:25,440 Somer, has lamb always been the main meat that you'd eat in Turkey? Somer, has lamb always been the main meat that you'd eat in Turkey?
409 00:20:25,640 00:20:27,320 We use it, like, we use it in the mince form, We use it, like, we use it in the mince form,
410 00:20:27,520 00:20:31,120 we use it in the whole form like we do baking like that, we use it in the whole form like we do baking like that,
411 00:20:31,320 00:20:33,840 we make kebabs from it, we use the best cuts, we make kebabs from it, we use the best cuts,
412 00:20:34,040 00:20:36,800 the fillets for the skewers for the shish. the fillets for the skewers for the shish.
413 00:20:37,000 00:20:38,680 So we use every part of the animal So we use every part of the animal
414 00:20:38,880 00:20:41,000 and there's a huge offal culture as well. and there's a huge offal culture as well.
415 00:20:41,200 00:20:46,160 Somer then adds onions, celery, rosemary and beef stock to the pan. Somer then adds onions, celery, rosemary and beef stock to the pan.
416 00:20:46,360 00:20:49,000 One of the hardest things in Australia being a Turkish restaurant One of the hardest things in Australia being a Turkish restaurant
417 00:20:49,200 00:20:52,640 is you try to represent a good version of all of those things - is you try to represent a good version of all of those things -
418 00:20:52,840 00:20:55,120 like the lamb, the simit, the baklava. like the lamb, the simit, the baklava.
419 00:20:55,320 00:20:56,800 But in reality, in Turkey, But in reality, in Turkey,
420 00:20:57,000 00:20:59,720 those people do that one thing and they've been doing it, those people do that one thing and they've been doing it,
421 00:20:59,920 00:21:02,440 for, some of them, more than a hundred years. for, some of them, more than a hundred years.
422 00:21:02,640 00:21:04,600 So that is a big challenge for us So that is a big challenge for us
423 00:21:04,800 00:21:08,280 to represent that truly and fairly in one restaurant. to represent that truly and fairly in one restaurant.
424 00:21:08,480 00:21:10,360 I think you're doing it pretty well. Oh, thank you. I think you're doing it pretty well. Oh, thank you.
425 00:21:10,560 00:21:13,560 Then it's slow cooked in the oven for many hours. Then it's slow cooked in the oven for many hours.
426 00:21:13,760 00:21:15,800 I cannot wait to taste this later! I cannot wait to taste this later!
427 00:21:16,000 00:21:18,680 It's been a real treat experiencing the passion It's been a real treat experiencing the passion
428 00:21:18,880 00:21:21,520 Somer and his chefs' line bring to this Turkish jewel Somer and his chefs' line bring to this Turkish jewel
429 00:21:21,720 00:21:23,200 in the heart of Sydney. in the heart of Sydney.
430 00:21:23,400 00:21:27,000 Anason really does deliver Istanbul on a plate. Anason really does deliver Istanbul on a plate.
431 00:21:27,200 00:21:29,360 It's been great to be with you today, Somer, It's been great to be with you today, Somer,
432 00:21:29,560 00:21:31,280 and to see behind the scenes at Anason. and to see behind the scenes at Anason.
433 00:21:31,480 00:21:33,680 Some fantastic recipes. Thank you. Some fantastic recipes. Thank you.
434 00:21:33,880 00:21:36,480 And your heart and soul in this restaurant team. And your heart and soul in this restaurant team.
435 00:21:36,680 00:21:39,840 Thank you. Very nice to have you. Wow! Thank you! Thank you. Very nice to have you. Wow! Thank you!
436 00:21:40,040 00:21:41,760 This is your five-hour lamb? This is your five-hour lamb?
437 00:21:41,960 00:21:43,880 This is the lamb shoulder that we've been cooking. This is the lamb shoulder that we've been cooking.
438 00:21:44,080 00:21:46,920 Oh, sensational. It's everything, isn't it? Oh, sensational. It's everything, isn't it?
439 00:21:47,120 00:21:50,080 Oh, that lamb was so tender. Ooh! Oh, that lamb was so tender. Ooh!
440 00:21:50,280 00:21:52,760 Za'atar on the outside with some fresh herbs, Za'atar on the outside with some fresh herbs,
441 00:21:52,960 00:21:54,720 and then we have the yoghurt and then we have the yoghurt
442 00:21:54,920 00:21:56,640 and under it we have some freekeh to go with it. and under it we have some freekeh to go with it.
443 00:21:56,840 00:22:00,320 The shoulder really lends itself to this sort of cooking, doesn't it? The shoulder really lends itself to this sort of cooking, doesn't it?
444 00:22:00,520 00:22:02,120 It's amazing. I mean, I love shoulder. It's amazing. I mean, I love shoulder.
445 00:22:02,320 00:22:03,640 Mmm. Oh! Mmm. Oh!
446 00:22:08,080 00:22:09,400 Mmm. Mmm.
447 00:22:09,600 00:22:12,920 I think you can taste in every bite in every dish, I think you can taste in every bite in every dish,
448 00:22:13,120 00:22:15,520 is dedication to your homeland. is dedication to your homeland.
449 00:22:15,720 00:22:18,280 Your heritage, your home, your memories. Your heritage, your home, your memories.
450 00:22:18,480 00:22:20,040 They're all here on the plate. They're all here on the plate.
451 00:22:20,240 00:22:23,120 Thank you so much, Somer, for having us here today. Thank you so much, Somer, for having us here today.
452 00:22:23,320 00:22:26,600 Thank you and I'm so happy to share my passion, Thank you and I'm so happy to share my passion,
453 00:22:26,800 00:22:30,320 share my culture through food in here with you and everyone else. share my culture through food in here with you and everyone else.
454 00:22:30,520 00:22:33,240 There is one more thing we have to do at the end of the Turkish meal There is one more thing we have to do at the end of the Turkish meal
455 00:22:33,440 00:22:35,520 and that's to have rakia together. and that's to have rakia together.
456 00:22:35,720 00:22:38,040 Oh. Wouldn't say no. Oh. Wouldn't say no.
457 00:22:38,240 00:22:40,240 Serefe. Serefe. Serefe. Serefe.
458 00:22:43,080 00:22:45,480 Tastes like Anason. (LAUGHS) Thank you. Tastes like Anason. (LAUGHS) Thank you.
459 00:22:45,680 00:22:49,800 Next time, the flavour is all things Italian. Next time, the flavour is all things Italian.
460 00:22:50,000 00:22:52,240 My take on that tiramisu just might not fly. My take on that tiramisu just might not fly.
461 00:22:52,440 00:22:54,600 It's not a tiramisu. It's a trifle. It's not a tiramisu. It's a trifle.
462 00:22:54,800 00:22:56,120 WOMAN: I think my polenta's too salty. WOMAN: I think my polenta's too salty.
463 00:22:56,320 00:22:57,680 It just melts in your mouth. It just melts in your mouth.
464 00:22:57,880 00:22:59,440 There's four new home cooks. There's four new home cooks.
465 00:22:59,640 00:23:02,160 These are some of the best home cooks we've seen so far. These are some of the best home cooks we've seen so far.
466 00:23:02,360 00:23:03,720 There's a whole lot of passion... There's a whole lot of passion...
467 00:23:03,920 00:23:04,960 Boiling - yay! Boiling - yay!
468 00:23:05,160 00:23:07,680 The rock star of the Italian steak world! The rock star of the Italian steak world!
469 00:23:07,880 00:23:09,800 ..and restaurant Osteria Oggi proves ..and restaurant Osteria Oggi proves
470 00:23:10,000 00:23:12,520 you don't need to be Italian to cook great food. you don't need to be Italian to cook great food.
471 00:23:12,720 00:23:15,240 It's made for the sophisticated palate. It's made for the sophisticated palate.