Just meat on a stick? Hardly. With a few pointers from Turkish chef Somer Sivrioglu, of Sydney's Efendy restaurant, the humble kebab becomes so much more.
“This achiote paste is usually slathered over our pork for tacos al pastor,” says La Casita chef Josh Lewis. “Here, I’ve used it on some beautiful albacore, which has a meaty yet delicate texture and flavour.”
