Somer Sivrioglu

Give us a very brief history of your career?

I spent my first 25 years in Istanbul where I began working in restaurants at a young age. My mother is a successful restaurant consultant so I learned the trade early and much of my inspiration today comes from these experiences. After working in Europe in food and beverage in five star hotels, I moved to Australia in 1995 and worked on expanding the brands of Bavarian Hospitality Group and Wagamama. But, my true passion has always been in the kitchen so I opened my own restaurant, Efendy, in 2007.

What do you like to eat when you’re not working?

I enjoy simple, fresh food, with lots of vegetables and seafood. I’m lucky because I live next to the fish markets, so I’m able to indulge in fresh seafood.

Your favourite restaurant?

A Greek restaurant called Perama in Petersham. David Tsirekas cooks from the heart, real Greek cuisine, very authentic, with real, robust flavours that are true to its origins.

Your pick of the menu there?

The lamb skaras and pork belly baklava.

Favourite dish on your menu?

The Kadayifli Karides: Kadayif wrapped Hervey Bay king prawns, walnut, capsicum and roasted garlic muhammara. This meze has been on the Efendy menu since we opened, and is a classic example of a traditional Turkish dish made using fresh, Australian prawns. It has always been very popular.

Favourite ingredient?

Pomegranates. Local ones are just in season at the moment, it is one of the superfoods, and I grew up with it. It’s commonly used in Turkish cuisine. I use them in Keskul dessert, Ahirdagi Salad (chopped tomato, cucumber, red onion, fresh walnuts, pomegranates and pomegranate molasses) and molasses in pachanga borek. We also use them in the bar for our Narli Mojito. They impart such a flavour and colour to every dish.

The most indispensable piece of equipment in your kitchen?

My wooden spoon from Marash in Turkey. They make the best wooden spoons in the world using aged oak.

Your most expensive flop?

Putting lokma (a fried Turkish donut) on to the first Mother’s Day menu, when we had a full house lunch and dinner service. You can only cook it to order, and need a huge paella-like fryer, not the counter tops we have in here. One thousand hot fried donuts later, I still carry the scars.

What do you think will be the next big foodservice trend?

It’s a trend that we are already seeing emerge and that is the tapas or grazing-style concept of eating. These days the tapas or tasting plate concept has become so popular, because it is so complementary to a relaxed, social evening of eating, drinking and conversation.

What’s your tip for restaurateurs and chefs for surviving the economic crunch?

Shop yourself. Take the middle-man out. Go to the markets, take notes and compare prices. It’s more time consuming but very rewarding. Not only do you save money but you get the best quality produce as well, because as a chef you are pickier.

What’s the key to retaining staff and keeping them motivated?

I think it’s important to instil a sense of ownership and pride in each person, make them feel they are truly part of a team. We’re lucky because being a family business it is easier to do this, in many ways each member of staff becomes part of our family.

Your dream hospitality gig?

Catering and watching the World Cup Final in Istanbul.

Vent your spleen. What annoys you about this business?

Chefs that don’t have passion. I know chefs who buy mayonnaise, who buy ready-made dips in a restaurant. It’s lazy and means it's time to get out of the kitchen.

Your last supper?

My grandmother’s ‘Karniyarik’—a Turkish eggplant boat with lamb mince.

If you weren’t a chef you’d be…?

…a football player in Fenerbahce, my beloved football team.