Taking Stock

Mushroom StemsMushroom Stock

At  Lezzet we like to use the whole vegetable – if you’ve ever wondered what to do with your mushroom stems here’s a great stock recipe that will transform into a delicious soup or sauce. Roughly chop and sauté a brown onion, add a washed and roughly chopped carrot, 2 cups of washed mushroom stalks and a handful of washed parsley – cook this until soft and add water, simmering for 10 minutes, puree the lot and your set ! Add some cream and heat again and it’s a soup, add a little more cream, and it’s a sauce! If you have any questions, just ask me in the comments section below.  Enjoy !

Turkish Winter SaladMandarinSlad

This simple winter salad can bring light to any meal on cooler days. Take three mandarins, peel, separate and peel the segments – combine with feta, cos lettuce and walnuts. Finally top with a dressing of lemon juice and olive oil. Wonderful with lamb or really any wintery dish. Have you tried this?  Let us know how it was in the comments section below.  

DeliveryDeliveries on the way

We’ll soon be launching our new delivery service and takeaway menu – so if you’re within 3km of Lezzet we’ll  bring the best Turkish cuisine and pizza right to your door for just $3.50 delivery.  Minimum orders of $20. <-We’ve been out putting the new delivery vehicle through its paces at our secret testing facility. Stay tuned !  

ramazan Be the Host for Ramazan

Ramazan begins next week  –  to celebrate we’re giving you the opportunity to entertain your colleagues, contacts and connections and their families. Take this opportunity to say thank you and promote your business through the screen in our VIP Ottoman dining room.

Throughout the month of Ramazan (9th July-8 Aug) you can book your group from 5:30-7:30 for soup, dips and a meat course at $35 a head.

Get in touch to find out more


Thanks and hope to see you soon at Lezzet.


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