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Our Passion for Ottoman Cuisine |
37 Mollison Street
South Brisbane 4101
07 3846 3555
Menu - printable version.
t was in Ottoman palaces that hundreds of the Sultans chefs who dedicated their lives to their professions, developed and perfected the dishes of the Turkish Cuisine, which were then adopted by the kitchens of the provinces ranging from the Balkans to Southern Russia and reaching North Africa.
Istanbul was the capital to the world and had all the prestige, so that its ways were imitated. At the same time, it was supported by an enormous organisation and world to flow into it. The provinces of the vast Empire were integrated by a system of trade routes with refreshing caravanserais for the weary merchants and security forces.
The Spice Road, the most important factor in culinary history, was under the full control of the Sultan. Only the best ingredients were allowed to be traded under the strict standards established by the courts. Guilds played an important role in development and sustenance of the Cuisine. These included hunters, fishermen, cooks, kebab cooks, bakers, butchers, cheese makers and yogurt merchants, pastry chefs, pickle makers and sausage merchants.
All of the principal trades believed to be sacred and each guild traced its patronage to the Prophets and Saints. The guilds were prevailed in pricing and quality control. They displayed their products and talents in spectacular floats driven through Istanbul streets during special occasions such as the circumcision festivities for the Crown Prince or religious holidays.
Following the examples of the Palace, all of the grand Ottoman houses boasted elaborate kitchens and competed in preparing feasts for each other as well as the general public. In fact, in each neighbourhood, at least one household would open its doors to anyone who happened to stop by for dinner during the holy month of Ramadan, or during other festive occasions. This is how the traditional Cuisine evolved and spread, even to the most modest corners of the country.
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