Tulum a much acclaimed modern Turkish restaurant in Melbourne, awarded in 2018 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. Every 3 months Tulum's menu moves to a different region of Turkey, and now this book allows the home cook to create delicious simple yet refined dishes for all of the 7 regions.
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.
About the Author
Raised dirt poor in the back streets of Istanbul, Coskun was inspired by his mother's cooking and followed his dream by paying his dues in the restaurant Turkey before opening his very own successful restaurant in Istanbul, Moreish. After following his partner to Melbourne, Coskun worked in restaurants to save for his own brand new establishment.
In 2017 Coskun and Tulum were nominated for Best Chef of the year, Best Casual Dining and Best new restaurant taking out the Best Casual Dining by Time Out Melbourne.
Industry Reviews
"We live a very privileged life where we get to cook and make people happy through our dreams. I am so grateful to have met Coskun. He is a gentleman with great values. I love his food and above all, I love the human that he is. He is true to his craft and loves his culture and, of course, his food is absolutely delicious.We are incredibly lucky to have him cooking here in Melbourne as he is a true representative of what our great city is all about." George Calombaris
"Chef Coskuns food is elegantly playful and full of flavour. He cooks with integrity, heart and soul, and its a delight to eat his food." Nigella Lawson
"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 therethose famous poached eggs in yoghurtwas the best I have tasted." Yotam Ottolenghi
"Coskun Uysals approach at Tulum is a great example of the learn the rules before you break them maxim. He truly understands the origins of the dishes, ingredients and flavours that hes remaking and reworking. Theyre from his childhood, his family, and so theres respect, love and DNA involved, always a positive thing. Theres also an equally important, forward-looking and creative part to Uysals approach that seems to have been turbo-charged by his decision to move so far from home, balancing the new with the trad. Its been a good move for Uysal, and an even better outcome for Melbourne." Michael Harden, Gourmet Traveller
