Back when she was a little kid
Selin Kaizim
already knew she wanted to be a
cook
. She grew up in a Turkish-Cypriot family and she learnt that family meals where food and stories are shared were important. She is open to everything, she likes to travel, and she uses her trips as inspiration for her cooking. She is constantly pushing the envelope: she wants
Turkish-Cypriot food
to move beyond the world of kebab shops and to take its proper place once and for all. She is an innovative and experimental chef who pairs classic flavors with unusual ingredients. According to The Times critic Giles Coren, Selin Kiazim’s food creations have the potential to change lives. To find out whether that’s indeed true you’ll have to wait until the end of January dinner of Globalista Konyha.
Menu:
Whipped feta, muhammara, roasted shallot and parsley salad, charred bread and pomegranate dressing
Marinated aubergine, bitter leaves, aubergine puree and smoked almond
Pistachio crusted cod, cauliflower puree, cucumber, girolles and candied lemon dressing
Sumac glazed duck breast, braised leg and barley pastry, sweet 'n' sour dates, charred cabbage and sherry jus
Blood orange and white chocolate ganache, pear and caramelised filo
Wines: Csobánci Bormanufaktúra
Tickets:
globalistakonyha@gmail.com
