What a Party!



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

 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


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.



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