Turkey has long been the cross-roads for east and west and Somer’s home town of Istanbul was important point on the ancient Silk Road. Somer travels back to Turkey annually to research traditional regional dishes and gain inspiration from Istanbul’s contemporary food scene. Join him at this hands-on dinner class and master two of his favourite seafood dishes. 

Book a group of 6 and pay for just 4! To book this offer,  enter 6 participants in the 'Group From 4 To 6' box on the right and you'll only be charged for 4.

To book a group of 7 or more into this class, please call us on 02 9004 1111 or email sss@sydneyfishmarket.com.au

Somer Sivrioglu was born in Istanbul, Turkey, and grew up around kitchens. His mother was a chef/restaurateur, so young Somer knew right from the start that it takes a lot of hard work and passion to survive in the food industry. 

He spent his first 25 years in Istanbul, before coming to Australia to further his education and career. Falling in love with Australia, he decided to open Efendy Restaurant in Balmain to provide an authentic Turkish experience with a menu that represents the best of Istanbul’s urban cuisine.

Somer travels back to Turkey each year to keep up-to-date with contemporary Turkish food, as well as reproducing traditional dishes from Turkey’s rich culinary repertoire.

In early 2016, Somer’s second restaurant, Anason, inspired by the meyhanes (raki bars) of Istanbul, was the first of the permanent restaurants to open on Barangaroo’s Wulugul Walk. 

Visit www.efendy.com.au and www.anason.com.au for more information.