Chef and restaurateur Somer Sivrioğlu has always cooked between cultures, and right now, he’s doing it louder than ever. From opening Hamsi Taverna at the iconic Sydney Fish Market to judging 200 episodes a year on MasterChef Turkey, Somer is redefining what modern Turkish cuisine looks like across continents.

In this episode, we unpack:
The vision behind Hamsi and bringing Aegean seafood culture to Sydney
Why charcoal and line-caught mackerel matter
How he helped shift Australia’s perception of Turkish food beyond kebabs
The vegetable-forward traditions of the northern Aegean
Why meat in Turkish homes is often used as flavouring, not a centrepiece
The evolution of Turkish restaurants in Australia
The pressure and privilege of shaping a nation’s food conversation on television in Turkey
What it really takes to run restaurants between Istanbul and Sydney

When Somer opened Efendy in 2007, diners questioned whether Turkish cuisine belonged in a refined dining room.

Today, through venues like Anason (meze bar at Barangaroo), Maydanoz (vegetable-driven Turkish cuisine), Hamsi (seafood-focused Mediterranean concept) and Efendy in Istanbul, he’s helped reshape the narrative. This is a conversation about identity, technique, tradition, and evolution and chefs who build bridges (not just menus). 

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more atwww.unox.com 

Follow & Connect with Somer Sivrioğlu 
Somer Sivrioğlu https://www.linkedin.com/in/somer-sivrioglu-53a13422/
Instagram: https://www.instagram.com/hamsitaverna   
Instagram: https://www.instagram.com/somersivrioglu 

Connect with your hosts:
Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr 
Lucy Allon: https://www.linkedin.com/in/lucyallon 

Follow Straight To The Source: @straight_to_the_source

Find out more about Straight To The Source: https://straighttothesource.com.au

Chef and restaurateur Somer Sivrioğlu has always cooked between cultures, and right now, he&rsquo;s doing it louder than ever. From opening Hamsi Taverna at the iconic Sydney Fish Market to judging 200 episodes a year on MasterChef Turkey, Somer is redefining what modern Turkish cuisine looks like across continents.
In this episode, we unpack:
<ul>
<li aria-level="1">The vision behind Hamsi and bringing Aegean seafood culture to Sydney</li>
<li aria-level="1">Why charcoal and line-caught mackerel matter</li>
<li aria-level="1">How he helped shift Australia&rsquo;s perception of Turkish food beyond kebabs</li>
<li aria-level="1">The vegetable-forward traditions of the northern Aegean</li>
<li aria-level="1">Why meat in Turkish homes is often used as flavouring, not a centrepiece</li>
<li aria-level="1">The evolution of Turkish restaurants in Australia</li>
<li aria-level="1">The pressure and privilege of shaping a nation&rsquo;s food conversation on television in Turkey</li>
<li aria-level="1">What it really takes to run restaurants between Istanbul and Sydney</li>
</ul>
When Somer opened Efendy in 2007, diners questioned whether Turkish cuisine belonged in a refined dining room.
Today, through venues like Anason (meze bar at Barangaroo), Maydanoz (vegetable-driven Turkish cuisine), Hamsi (seafood-focused Mediterranean concept) and Efendy in Istanbul, he&rsquo;s helped reshape the narrative. This is a conversation about identity, technique, tradition, and evolution and chefs who build bridges (not just menus).&nbsp;
Subscribe for more interviews with industry leaders and changemakers.
This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at<a href="https://www.unox.com/au_au/"> </a><a href="http://www.unox.com">www.unox.com</a>&nbsp;
Follow &amp; Connect with Somer Sivrioğlu&nbsp;
<ul>
<li aria-level="1">Somer Sivrioğlu <a href="https://www.linkedin.com/in/somer-sivrioglu-53a13422/">https://www.linkedin.com/in/somer-sivrioglu-53a13422/</a></li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/hamsitaverna">https://www.instagram.com/hamsitaverna</a>&nbsp;&nbsp;&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/somersivrioglu">https://www.instagram.com/somersivrioglu</a>&nbsp;</li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>

Welcome to the Straight To The Source podcast, where leadership meets the future of food.

Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.

With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.

From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.

Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.

Follow, comment, and hit that bell for more Straight To The Source episodes on Apple Podcasts, Spotify or YouTube.

To stay up to date, follow Straight To The Source on Instagram, Facebook and LinkedIn.

Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia&rsquo;s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.
With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider&rsquo;s lens to the challenges and innovations driving the industry forward.
From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.
Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.
Follow, comment, and hit that bell for more Straight To The Source episodes on <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>,&nbsp;<a href="https://open.spotify.com/show/1FwFeGJI0wp15O9KiDn28c?si=20a9b788479446c7">Spotify</a> or <a href="https://www.youtube.com/@straighttothesource7730">YouTube</a>.
To stay up to date, follow Straight To The Source on <a href="https://www.instagram.com/straight.to.the.source/?hl=en">Instagram</a>, <a href="https://www.facebook.com/straighttothesourcefoodtours">Facebook </a>and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.