Six of the best western Sydney chefs share their favourite fare

They’re the creative forces behind some of our favourite cafes and restaurants but when the apron comes off, chefs love a humble home-cooked meal like the rest of us.

The head chefs of some of western Sydney’s favourite restaurants and cafes, including Percy Plunkett at Penrith and LilyMu at Parramatta share their favourite fare and how they relax once stepping away from the frenetic pace of the kitchen.

Jay Rao, Ruse Bar and Brasserie Parramatta

What is your signature dish? Our signature dish is anything cooked over charcoal and wood.

I became a chef because I became a chef because of family get-togethers as a kid and seeing how food brought everyone together.

Something you will always find in my fridge or pantry: Hot sauce.

What food fads do you avoid? All food fads.

Jay Rao would love to dine in New York. Picture: Monique Harmer

How would you make a meal out of $10? Mi goreng noodles, fried egg, hot sauce.

How do you relax away from the kitchen? With family, reading is a big one.

Which restaurant is on your bucket list? Eleven Madison Park in New York.

Parramatta’s dining scene is Going through a rebirth.

What would your last meal be? Mum’s lamb curry.

If I wasn’t a chef I would be Very lost.

Fairis Kaddour, Cafe Els, Winston Hills

What is your signature dish? I’m a believer of making every dish to a high standard and having every dish go out like it’s a signature dish but at home my gnocchi is always a favourite and in high demand.

I became a chef because The reason I became a chef was accidental. I started washing dishes at the age of 13 at my uncle’s restaurant and one day they were short staffed in the kitchen and I jumped in to help the head chef was impressed and the rest is history.

Something you will always find in my fridge or pantry: You’ll always find fresh veggies, cheeses, random condiments and sauces like a Napoletana in the fridge always and I can whip something up with those ingredients.

What food fads do you avoid?

Food fads and diets are not my thing, but everything is worth a try I guess. I’m a traditionalist brought up eating everything and that’s what being a chef is about - being able to taste, smell and feel everything.

Cafe El's head chef Fairis Kaddour loves pasta.

How would you make a meal out of $10? Pasta! It’s the go to cheap meal, it’s hearty, tasty, filling and enjoyable and cheap to make.

How do you relax away from the kitchen? I tend to love doing landscaping at home. I'm always planting, feeding mowing building a garden bed, or just spending time with the family if I’m not in the garden.

Which restaurant is on your bucket list? Honestly, I don’t have any. I just love trying everything and to honest I’m not fussy. If the food is good, service and atmosphere is good I’m happy. I don’t look for excellence or something over the top.

Winston Hills’ dining scene is: Winston Hills’ dining scene is best described as family-oriented with bits of young, vibrant and hipsters which is why Els Cafe and Bar works well and is a favourite amongst the locals and visitors.

What would your last meal be? Something my mum cooked. Can never beat mum’s cooking.

If I wasn’t a chef I would be A tradie of some sort or have always been intrigued with spy and secret service stuff. I think it would be an awesome job.

Sebastien Ribet, Lewers at Penrith

What is your signature dish/recipe? My red wine jus. The recipe was handed down and perfected from my executive chef in Scotland.

I became a chef because Food and new produce is my passion.

Something you will always find in my fridge or pantry Spices.

What food fads do you avoid Eating food off wooden boards or slate.

How would you make a meal out of $10? Utilising a cheaper cut of meat, braised with some home grown vegetables.

Cafe at Lewers head chef Sebastien Ribet can handle the heat in the kitchen.

How do you relax away from the kitchen? Nature photography.

Which restaurant is on your bucket list? Quay.

Penrith’s dining scene is Evolving. We have far more choices these days.

What would your last meal be? My grandmother’s roast duck. RIP.

If I wasn’t a chef I would be A professional mushroom forager.

Laura Fenech, Percy Plunkett Penrith

What is your signature dish Slow braised Mediterranean lamb shoulder with roasted garlic and herb vegetables.

I became a chef because Growing up I always loved being in the kitchen. Coming from a European background, I grew up learning how to grow our own vegetables, make our own salami, wine, vinegar, sauce, pasta and bread. I just grew up loving to work with fresh wholesome ingredients and to create dishes that can take me back to my childhood.

Something you will always find in my fridge or pantry Pasta, flour, milk, cheese and eggs.

What food fads do you avoid? Honestly I stay away from all, with my cooking, the basics are always the same. You develop new techniques, depths and flavour profiles. Maybe I need to create my own fad?

How would you make a meal out of $10? Cheesy cottage pie. A warm and hearty feel good meal that the family always loves.

How do you relax away from the kitchen? My favourite ways to relax from the kitchen is going for walks along the river or going to the gym, a place where the mind is able to relax and refocus.

Which restaurant is on your bucket list? The Fat Duck by Heston Blumenthal as he has always been an inspiration to me in my career. What he can create with the senses through food has always been amazing to me.

Penrith’s dining scene is Definitely something that is up and coming. There is a great fusion of flavours from Italian, Vietnamese, Mexican to modern Australian. The food scene I have watched grow over the last nine years is incredible — bring it on!

What would your last meal be? Homemade ricotta ravioli with a rich house made tomato sauce served with crusty pane di casa bread finished with an espresso.

If I wasn’t a chef I would be There is no other industry I could see myself in as my whole life has been around cooking. It is where I feel at most peace.

Brendan Fong, LilyMu, Parramatta

What is your signature dish? Definitely the kingfish and coconut ceviche. It’s based on a traditional Fijian dish called kakoda. It’s a dish that is close to my heart as my parents are from Fiji.

I became a chef because Food has always been a big part of my family from large gatherings to just dinner with my brother and sisters. I used to watch my parents cook and saw how much love they put into the food and happiness it brought to their faces when we were full and enjoyed it. So it was only natural that I gravitated to something in hospitality.

Something you will always find in my fridge or pantry: Samyang 2x spicy sauce!

What food fads do you avoid? Overusing luxury ingredients like caviar, truffles and prime cuts of wagyu. Don’t get me wrong — I like eating caviar and truffles but sparingly and not all the time on everything!

LilyMu’s Brendan Fong embraces humble noodles as much as luxury dishes. Picture: Monique Harmer

How would you make a meal out of $10? Buy some instant noodles.

How do you relax away from the kitchen? I don’t usually have a lot of time to relax away from the kitchen but when I do it’s usually visiting my parents.

Which restaurant is on your bucket list? Too many to list. I have been wanting to go to Alinea in Chicago for the longest time.

Parramatta’s dining scene is Up and coming.

What would your last meal be? My mum’s madras curry.

If I wasn’t a chef I would be Probably an industrial designer.

Mama’s & Papa’s, Parramatta

What is your signature dish? Nonna’s pasta — it’s a creamy napolitana sauce infused with garlic, sun-dried tomatoes, olives and mushrooms.

I became a chef because I grew up cooking at home as a child and it became a passion of mine to be creative with food.

Something you will always find in my fridge or pantry: Cheese, cheese and more cheese. We have many cheeses that we try from all over the world.

Thrifty chef Hosni Sheriffdeen says he can feed a family of four for $10.

What food fads do you avoid? Diet foods — you should not avoid any foods, you should enjoy everything but make sure it’s in moderation.

How would you make a meal out of $10? Homemade gnocchi in a rich tomato and garlic napolitana sauce with plenty of mushrooms, olives, chilli and enough prawns to make up $10. Some homemade bread, oven-baked with plenty of garlic butter and use it to wipe the sauce off the plate after I finish the pasta. I can feed a family of four with $10.

How do you relax away from the kitchen? Bike riding at Parramatta Park with my kids is relaxing, especially after a busy weekend in the kitchen.

Which restaurant is on your bucket list? Hell’s Kitchen in Las Vegas.

Parramatta’s dining scene is Alive again.

What would your last meal be? A vegetarian pizza with chilli and extra prawns.

If I wasn’t a chef I would be A motor mechanic, I love fixing cars.