On a sunny Sunday under gum trees on the NSW South Coast, Turkish chef Somer Sivrioglu from Sydney's Efendy and fellow chef Arman Uz make their own pepper paste (biber salcasi) using bullhorn peppers. "Some guys go hunting – we make pepper paste!" he laughs. The peppers are minced, cooked in a big pot over a fire and then spread in a wide flat dish to dry in the sun for four days. This is what gives the flavour boost to so many dishes,

                                                                                                                  Maeve O'Meara