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, Sevtap’s 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 Sevtap’s second cookbook, following on from the success of her first, Turkish Flavours
About the Author
Sevtap trained in the kitchen with international cookbook and television personality Bill Granger at his iconic cafe 'bills' in Sydney, before moving to the northern New South Wales town of Yamba twenty years ago. Looking for a quieter life, Sevtap opened her own cafe, The Beechwood Cafe, which quickly became the must-visit venue for foodies. It maintains its strong following to this day. Turkish Meze is Sevtap's second book, following on from the strong success of her first, Turkish Flavours, published in 2012.