What a Party!

 


BELLY250B

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.

 

 

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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.

 

 

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Fresh from the Oven

 Our crusty and delicious Turkish bread is available to buy direct from the restaurant and fresh from the wood fired oven.
Drop in any day and pick up some steaming fresh bread – the perfect accompaniment to something you’ve cooked up from our recipe book 🙂 – or, if you can’t wait, with  Prawn and Scallop Kadayif (see below)

Prawn250Prawn and Scallop Kadayif with garlic cream


One of my favourite dishes, a delicate soft mousse is surrounded by a crispy thin layer of golden Kadayif pastry

Ingredients:

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

Garlic Cream

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.

 

Enjoy!

Welcome Leyla

Leyla

Leyla Barut

The newest member of the Lezzet family is Leyla Burut born at 1.45am Friday 21 February. Mariola and Kem are over the moon!

 

 

 

 
 
 
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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.

(More Details & Bookings ) 
 

 

 

 
 
 

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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.
 

 

 

 
 
 

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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

 

Valentine’s Day

Valtines day Don’t Forget!


We all know what will happen if you forget to book for Valentine’s day – so just a friendly reminder to make sure you’re sorted for the 14th.

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.

See menu here

Maureen Williams Glass Studio250Kem’s Elwood


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

 

 

 

 

 

 

SundayAge250 The Sunday Age


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 🙂

 

 

 

 

 

pom250 My Latest Find


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…