Recently I managed to win a free ticket to Taste of Sydney thanks to Efendy chef and owner, Somer Sivrioglu. At last year’s event, Efendy took out the inaugural Best in Taste award for their Ali Nazik, a traditionally-made kebab with veal backstrap, leg of lamb and lamb tail fat.
My experiences at Kazbah in both Balmain and Top Ryde have led me to one conclusion: Kazbah is for breakfast. Delicious, fragrant, warming, hearty breakfast. The degustation is delicious, varied and spectacular value; for groups less than eight, I recommend the breakfast tagines, in particular the lamb ($18.50pp). It’s chockers full of spiced lamb mince, feta, baby spinach, tomato, topped off with a couple of eggs and accompanied by both turkish bread and flatbread, it’ll keep you satisfied for hours. Continue reading