The Turkish chef Dilara Erbay in Istanbul.
Dilara Sabra Cadabra is a food-art project built around a culinary philosophy interpreting Turkish cuisine with a worldly vision, called “traditional-experimental” by food artist Dilara Erbay. Erbay has presented her concept of transforming the materials supplied in plenty by our geography into food in an experimental, innovative fashion, to local and international circles as a new interpretation of Turkish cuisine. In this concept that brings to light lost flavours and traditional recipees, everything is cooked with passionate love and given a soul.
Dilara Erbay & Mike Norman is working on a book that is photographed by Ahmet Agaoglu. Images from the book will be screened in connection to the performance on Sunday the 9th of September at The Hall