Sydney chefs share their mum’s cooking tips for Mother’s Day

There’s dozens of Mother’s Day deals to celebrate mum this week, as Sydney’s top chefs share how their mums influenced their culinary careers.

From recommending simple ingredients that pack a punch, to showing them what not to do in the kitchen, the mothers of some of Sydney’s chefs and restaurateurs have had a huge influence on their culinary careers.

Restaurant owner Pierre Moio credits his mother, Caterina Stilo, with inspiring his career in hospitality — and not just because she is a brilliant cook.

Moio’s mother, who migrated from Italy, was a schoolteacher before leaving her professional to follow her passion for food and establish a family restaurant.

“I guess, in a way, my life would turn out much the same. I was able to establish a career as a lawyer [but] my passion and thirst for the hospitality industry would triumph,” said Moio.

Pierre Moio and his mother Caterina at the Home Grounds Bowling Club at Five Dock in Sydney ahead of Mother's Day. Picture: Gaye Gerard.

Moio runs Five Dock’s The Home Grounds with his sister. And while Stilo isn’t in the kitchen as much, she’s still involved.

“She still keeps active by visiting the kitchen one or even two days a week without fail and is still overseeing her recipes,” he said.

“Many restaurateurs would attest to the fact that we’re blessed when we find a good chef and even more so a loyal one who provides you with years of commitment and service. To say that I’ve been blessed in that regard would also be an understatement, because not only do I have had a superb chef in the kitchen but someone who continues to inspire me beyond belief and someone I also get to call Mamma!”

WASTE NOT

Executive Chef at Martinez and Lana, Alex Wong, said his mother Ann Hwang made the food the centre of family life.

“Mum taught me never to be wasteful and use as much of your ingredients as you could, and to be generous when cooking for others,” he said. “She cooked a lot of Chinese and Vietnamese dishes so I learnt from an early age how useful Vietnamese fish sauce and MAGGI brand soy sauce, which provides a super umami kick, are for seasoning and that’s always stayed with me.”

Alex Wong, from restaurants like Lana and Martinez, with his mother Ann Hwang ahead of Mother's Day 2024. Picture: Richard Dobson

COULDN’T BOIL WATER

For MasterChef judge Andy Allen, his mother Maree was more influential in showing him not what to do in the kitchen.

“Honestly, my Mum couldn’t boil water, but that’s why I got into cooking. Mum won’t mind me saying this – but she’s always been challenged in the kitchen,” he said.

The Three Blue Ducks founder adds his mother was inspiring in other ways.

“One of the simple things that Mum instilled in me from a young age, was that if you’re going to do something, do it properly. For me I’ve put that into practice in everything I do, especially when it comes to food.”

SUPERIOR SPUD

Being from Belfast in Northern Ireland, Jacksons on George Head Chef Steven Sinclair said his mother Avrill told him how to prepare the perfect potato.

“ When I was allowed to help prepare I was always on potato duty, washing and peeling. She always taught me the importance of salting the water before boiling the potatoes. A very basic but important technique,” he said.

Masterchef's Andy Allen with his Mother Maree Allen.

Chef Somer Sivrioglu from the Efendy Group became a chef when he was 17 inspired by his mother. Picture: Supplied,

Growing up in a housing commission neighbourhood in Bathurst, Rae’s Executive Chef Jason Saxby said his mother taught him that ingredients don’t need to be fancy or expensive to make a good dish.

“This formed my belief that a good cook can take high-end ingredients and make a good dish, but a better cook can take basic ingredients and make a good dish,” he said.

It was also his mother who encouraged Saxby to start a career in hospitality.

“I remember her saying: ‘You should learn how to cook and fend for yourself and besides, girls will like a boy that can cook for them’. That advice changed my life. Before that point, I was going to be an architect or designer. Starting in hospitality and stepping into a commercial kitchen showed me a world I didn’t even know existed – one full of adrenaline, pressure, attention to detail and camaraderie that reminded me of a team sport. And I was hooked.”

Now. Executive Chef Jason Saxby from Raes restaurant. Picture: Supplied

Then. Jason Saxby with his mother. Picture: Supplied

Like Pierre Moio, from The Home Grounds, chef Somer Sivrioglu had a mother who worked in hospitality. The chef at Baharat and Anason said his mother followed her food passion to become a professional restaurateur when he was 16.

“It was a great experience for me to work in her meyhane (a traditional Turkish restaurant) as a kitchen hand while I was studying. I became the fallback cook every time she sacked her chef, which, on average, was about once a month. I got a crash course in meze preparation, barely having time to learn one new recipe from each chef before they disappeared,” he said.

But it’s just mothers who have influenced the careers of our favourite chefs. It’s mother figures. Alessandro Pavoni, the owner of Crown Sydney’s A’mare and Ormeggio at The Spot said it was his grandmother who taught him to cook his favourite dish of stuffed hen.

“We started by going out to the garden and selecting the best and oldest hen. After chasing and catching it, we tied a string around its feet. We brought it inside, humanely killed it, plucked the feathers, cleaned the insides, and prepared the filling. After letting it rest, we cooked it the following day. The taste was incredible, but more importantly, the experience of understanding the entire process — from the living animal to the meal — was profoundly educational,” he said.

TOP WAYS TO TREAT MUM

Great ways to enjoy the American Express delicious. Month Out this Mother’s Day

Take advantage of these tempting offers and guarantee your mum a celebration she’ll never forget:

Infinity Dining, CBD

Champagne is the perfect drink for celebrations, so why not take it to the next level on Mother’s Day with this unique Champagne pairing? Explore the flavour possibilities with bubbles matched with abalone, wagyu, oysters, grouper, and dessert. You’ll be inspired by the exquisite flavour combinations.

The offer: Champagne pairing with any degustation.

LouLou Bistro, Milson’s Point

LouLou Head Chef Ned Parker has put a delicious French spin on the classic Sunday roast, serving up a hearty two-course Gallic feast, including a glass of Beaujolais for your mum this Sunday. It’s a fête des Mères she’ll always remember.

The offer: Two-course menu with a glass of Beaujolais special $60pp, Sundays from 5pm.

Grana, CBD

Join Grana’s Pasta Club this Sunday and treat your mum to a three-course Mother’s Day exclusive pasta menu with accompanying salad, matched wines, and cannoli for dessert.

The offer: Three-course exclusive Pasta Club feast, lunch and dinner on Sundays, $99pp.

Pier Dining, CBD

Kick off your celebrations on Sunday with a complimentary cocktail, then explore the bounty of Australia’s vast coastline in this special shared four-course chef’s menu at Sydney’s newest harbourside restaurant.

The offer: Shared four-course chef’s menu, including a signature cocktail, $109pp. Two diners minimum.

Shuk, North Bondi

Take the stress out of Mother’s Day menu planning with a feast that is guaranteed to be delicious. Shuk’s generous shared Israeli-style menu includes a range of entrees followed by a slow-roasted rump cap or shawarma chicken roast, loads of flavourful sides, and a dessert platter.

The offer: Israeli-style Sunday Roast at North Bondi on May 12 and Shuk Chatswood on May 26, $55pp. Drinks are not included.