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Tulum showcases the regions of Turkey

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The latest menu at Melbourne’s Tulum Restaurant takes diners on a journey around the Aegean region of Turkey.

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Chef Coskun Uysal takes diners on a trip around Turkey

Owner and executive chef Coskun Uysal changes the menu at Tulum regularly to showcase the food from different regions of his home country.

Celeriac infused with orange and olive oil, carrot puree, pears and goat fetta.

Until the end of December 2017, Uysal explores the cuisine of Aegean, featuring seafood, olive oil, fruit and vegetables on the menu.

Tulum Restaurant showcases the regions of Turkey.

Highlights of the five-course tasting menu include: celeriac infused with orange and olive oil, carrot puree, pears and goat fetta; stuffed zucchini flower, cinnamon pinenuts, rice, broad beans, lemon myrtle broth; barramundi, green yoghurt soup, chickpeas, wheat, minted brown butter; and lor cheese pinenut cake, lemon yoghurt mousse, mastic ice-cream, bay leaf oil.

Executive chef Coskun Uysal (front middle) and the Tulum team.

As vegetarian dishes are a feature in Turkish cuisine, Tulum offers a vegetarian version of the tasting menu that does not simply replace meat and fish, but “glorifies” vegetables, grains, and legumes.

The next region to be highlighted will be Mediterranean from January through to the end of March.

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  • Published: 5 months ago on December 4, 2017
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  • Last Modified: December 4, 2017 @ 11:27 am
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