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Book Signing with Coskun Uysal from TULUM

Tulum, a much-acclaimed modern Turkish restaurant in Melbourne, recently awarded its first Chefs Hat by the Melbourne Good Food Guide, is the creation of one of Australia’s most exciting new chefs, Coskun Uysal. With 7 chapters representing the 7 diverse regions of Turkey, each with their own seasonal ingredients, this handsome cookbook captures the essence of Tulum’s delicious modern Turkish cuisine. Now the book allows the home cook to create delicious, refined dishes from all 7 regions. That same year he was nominated for Best Chef of the year, Best Casual Dining and Best New Restaurant by Time Out, and he won the Best Casual Dining award.
Tulum takes traditional, usually Anatolian, recipes and gives them contemporary twists using modern techniques. Coskun’s Australian diners can now appreciate the varieties and rich traditions of Turkish cuisine, which is a far cry from its old image of dips and kebabs.
"The dishes I had at Tulum were the work of a very clever man indeed. Coskun cooks food that gets its inspiration from his native Turkey and then runs with it and turns it into a truly current feast. Comfort and sophistication are perfectly balanced. The cilbir I had there—those famous poached eggs in yoghurt—was the best I have tasted."

"Chef Coskun’s food is elegantly playful and full of flavour. He cooks with integrity, heart and soul, and It’s a delight to eat his food."

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