The Party’s not Over!
The Ten Turkish Treasures Dinner was held last Sunday – and we all had a great time celebrating ten years at Lezzet. If you missed out of a booking on Sunday – don’t worry – we’re celebrating all year 🙂
It has been an absolute pleasure and we thank you all for you support over the years. Here’s to another decade of serving wonderful food and exploring new tastes.
Lezzet – The Book
As part of our ten year celebrations we’re deep in the production phase of a Lezzet Recipe Book. Many of our signature dishes and closely guarded secrets will make their way in along with the stories behind the food and what makes Lezzet a unique restaurant and experience.
We’ll be giving away some copies to a few lucky newsletter readers – so stay posted.
Fresh from the Oven
1 kg King prawns (tail off)
500 grams Scallops (roe off)
80 grams Creamy Goat’s Cheese
2 cloves Garlic peeled and finely chopped
1 Spring Onion washed and finely sliced
2 Egg Whites
Pinch Salt & pepper
2 packs Kadayif Pastry
500 grams Melted butter / vegetable oil
1 tabs Vegetable oil
1 clove Garlic peeled and crushed
1 cup Thickened cream
Pinch Salt and ground black pepper
Preheat the oven to 180c. In a food processor place prawns, scallops, garlic, salt & pepper, goat’s cheese, spring onion, and egg whites. Puree till all the prawns and scallops attain a nice consistently smooth texture. Oil a tray, and start spooning even amounts of the mousse onto the tray (roughly 6cm x 3cm). Place the tray into a preheated oven and cook at 180 for roughly 3 – 4 minutes. Allow to cool before rolling them in the pastry.
Working with the Kadayif Pastry:
Kadayif is a very delicate and quick drying pastry, be sure to keep covered between uses and to butter or oil it straight away while using it. Oil a fresh non stick tray. Separate enough pastry to wrap one cooked mousse. Roll it tightly around the mousse and place on oiled tray. Brush a little butter over each.
Repeat the process for each mousse and just before you are ready to serve them do the final bake in the preheated oven (180c) for about 5 – 8 minutes, until just golden, watching carefully as it cooks quickly.
Meanwhile make the garlic cream:
In a pan, sauté garlic with a little vegetable oil, when transparent add cream and season with salt & pepper. Bring to the boil, then back to a gentle simmer for 2 minutes or until slightly thickened and when it coats the back of a spoon. Once the parcel is plated you can pour over a little warm garlic cream on each just before serving.
The newest member of the Lezzet family is Leyla Burut born at 1.45am Friday 21 February. Mariola and Kem are over the moon!
We’re Turning Ten!
Our tenth birthday celebrations are in full swing at Lezzet, with the huge meze celebration – the Ten Turkish Treasures Dinner Sunday 30th March filling fast. Kem’s chosen two great local wines to match to the Turkish tastes and it’s all inclusive. There will be belly dancers, musicians and a riot of Turkish activity, food and wines. Cost is $65 p.p. inc. 2 glasses of wine and Turkish beverages.
The Phoenix Rises
Have you checked out the notice board at our local Phoenix Theatre at Elwood Secondary College lately? It’s a great community hub that hosts lots of great performances across the year, from an old favourite ‘Thoroughly Modern Milly’ in June (mloc.org.au for details), to the French satire ‘Candide’ in August (performed by ESC students). 101 Glenhuntly Road Elwood.
Dinner and a Movie
If you’re a Classic Cinema member book for the 7 pm session at The Classic and we’ll give you 10% off an early dinner when you show your membership card. This way you can do dinner and a movie any night all in our neighborhood.
The Classic is at 9 Gordon St, Elsternwick VIC – (03) 9524 7900
Lezzet will be strewn with rose petals to mark the special lovers evening. It’s a perfect chance to enjoy a 5 course ‘shared sofra table’ contemporary Turkish meal for $75 per person, including a romantic Turkish cocktail on arrival, to get you in the mood – and our moody ambiance also sets the scene, as always.
Have you seen the Maureen Williams Glass Studio? It’s just along Brighton road towards the city. It’s a great place for a special piece or a personal gift. They just do the most unique and beautiful pieces of ‘usable’ art with these stunning scenes layered into the thick glass – 95254313
Lezzet’s beetroot and pomegranate salad recently featured in The Sunday Age. With toasted nuts , goats cheese and fresh figs – the pomegranate gives it a delicious crunch. We suggest you take The Age’s advice and come and try it 🙂
Lots of people ask where they can get pomegranate molasses for that sour cherry taste. the easiest is that one stop Middle Eastern shop Oasis on North Road – they have a huge range and the molasses is perfext for adding a Turkish authenticity to your dressings and marinades. You can literally just drizzle it over ( as you would a balsamic glaze). I’m also working on my own range of Lezzet Produce – stay tuned…