Coskun Uysal will be climbing into the kitchen at Massi on Monday, September 23 to join forces with Joe Vargetto and cook dishes from his new cookbook, Tulum. Four of the five courses will be lifted from the book, like the Turkish bread bazlama, Tulum cheese, butter and dukkah; icli kofte (bulgur crusted meatballs stuffed with ground meat, nuts and spices); and a dessert of semolina, hazelnut and tea sorbet. Joe Vargetto will lend his hand to the second course (a dish of celeriac cooked in orange and quince) to add a touch of Sicilian flair into the dinner.
Each course will be matched with Turkish wines, and all profits from this dinner will be donated to William Angliss to support the catering students.
Bookings are essential and tickets are $88 per person (including the matched wines), with cookbooks available for purchase on the evening.