Let Turkish Meze help you rediscover the pleasure of sharing good food with good friends. From moreish dips and small dishes, to stuffed vegetables, sharing plates and irresistible sweet treats, each recipe showcases the fresh produce and clean flavours that lie at the heart of Turkish meze.Born in Ankara, Turkey, Sevtap Yüce started cooking when she was seventeen and learned English while working in a patisserie in Sydney. Sevtap also worked for Bill Granger before a sea change took her to Angourie in the Northern Rivers of New South Wales. Beachwood, Sevtaps first restaurant, opened in 1994. The vibrant cafe is now located in Yamba, where tourists and locals alike delight in her two great passions: cooking and looking after people. Turkish Meze is Sevtaps second cookbook, following on from the success of her first, Turkish Flavours.
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