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Elliot Sawiris

@chef_macbeth

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MEAT KONDUCTA / SANDWICH ENTHUSIAST / CEREAL CRATE DIGGER / STAY AT HOME CHEF
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10 days ago

In the best way possible. We fucked around and we found out…

Was the menu too stacked for that tiny kitchen? Fuck no

Did we have one too many beers? Most likely

But did we have a fucking great time and push ourselves to the limit? Most definitely

A big thanks to the team at @testun.bar @katiuzz & @antonio.d.sanzo for letting me step foot into your kitchen and rewrite the menu for a truely special weekend. These guys push the envelope day after day giving Perth punters the best hospitality in Perth.

A big shout out to @perth.city.artie.bucco @frank3qua @sauceonmyapron and @sergioespinosa87 for all your help brining this menu to life.

And to all the beautiful friends and family that came through and supported. Thank you, wouldn’t have been possible without you.

Flick through for food porn and b-sides content taken in Testun Bar by @chef_macbeth

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17 days ago

For those just tuning in… My name is Elliot sawiris aka chef Macbeth aka the high priest of protein aka the meat conductor aka don grillio aka capo di carne aka smelliot

Worlds best steaks from 2025
1. Speckle park OP rib
2. +9 wagyu flank
3. +9 wagyu picanha
4. Cape grim OP rib
5. +9 wagyu rump
6. +9 wagyu thin skirt
7. Kinross lamb t bone
8. Kinross Barnsley chop
9. +9 wagyu fillet
10. Various muscle groups from rump
11. Manning sirloin
12. +9 wagyu thick skirt
13. +9 wagyu oyster blade
14. Kinross lamb rack
14. Cape grim op rib
15. Speckle park tbone

Always imitated, never duplicated taken in Nextdoor. by @chef_macbeth

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9 months ago

Everyone’s got an opinion about your food.

The chef you look up to. The chef coming up beside you. The bloke who reckons it’s not as good as Nonna’s.

Some of it will bruise your ego. Some of it will be useless. Some of it will be exactly what you need to hear.

If you want to grow, put your work out there—and have enough humility to listen when the feedback isn’t what you hoped for.

“Don’t aim to be the best. Aim to work like you want to be the best.”

Here’s my uncouth thoughts on ambition, criticism and practising giving a fuck when no one is watching.

Full article on Substack. Link in bio. All that shit

What’s a piece of criticism that made you a better cook? taken in Perth, Western Australia by @chef_macbeth

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20 hours ago

The podcast is BACK, with a different name, but with the same og chef energy.

First guest back is old mate Elliot | @chef_macbeth

We chatted about battling breakfast shifts together, portion control, fkn up a lot… we riffed off chef submissions & voice messages and heaps more.

Send us a FREE voice message at speakpipe.com/spikingdockets to play on the air or leave us a comment/dm.

All the links for the new channels are in the bio..

Cheers to Ben for filming, as usual | @benfordmedia

👩🏼‍🍳 taken in Perth, Western Australia by @chef_macbeth

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5 days ago

Chef Macbeth & Testun are the sickest.
A lot of crew gotta work harder and catch up.
✌️ taken in Testun Bar by @chef_macbeth

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19 days ago

THE HIGH PRIEST OF PROTEIN TOUCHES DOWN!

FROM TOMORROW @chef_macbeth TAKES OVER OUR CHAOTIC LITTLE RESTAURANT FOR A WEEKEND OF BITES, BEATS AND NO BULLSHIT COOKERY.

WE’VE BEEN PREPPING HARD, THE FRIDGES ARE FULL OF WAGYU & NEW BONKERS WINE AND WE EVEN GOT TO STOP TO LEARN A BIT OF BUTCHERY FROM THE MASTER HIMSELF

OUR HOURS ARE A LIL DIFFERENT FOR THIS WILD WEEKEND OF DEBAUCHERY, AND ARE AS FOLLOWS;

FRIDAY : 530 - LATE
SATURDAY : 2PM - LATE
SUNDAY : 12PM - INFINITY

WE’RE MAXXXING THINGS OUT OVER THE WEEKEND, BUT BOOKINGS ARE GETTING SERIOUSLY TIGHT
(WE’RE GONNA BE WORKING WAY HARDER THAN WE THOUGHT HONESTLY)

DONT CRY TO US IF YOU MISS OUT.
THIS ONE IS GONNA BE FKN BIG! taken in Testun Bar by @chef_macbeth

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23 days ago

Since being funemployed I’ve been fucking around in the home kitchen

And for full transparency. I used to hate cooking at home, but since having some time off I’ve rediscovered the love for getting cooked at home.

Who knows when I will be back in a kitchen but I do sorely miss the rush of a hectic service.

Here’s a few bits and pieces hope you’ve all enjoyed the balcony feeds. Enjoy!

- Roast chicken w pomme boulangere
- Jammy eggs on toast w miso butter beans and fenugreek Zhug
- Thai green chilli paste by hand. Took so fucking long
- Thai green curry w balachaung, tomato and cucumber
- Stoneaxe OP +9 wagyu rib eye
- Hibachi chicken thighs
- lamb meatballs frying off in mum’s ancient sunbeam hot plate. The OG induction
- Chopped chicken and bacon hoagie. So Peng
- Potato and egg omelette frittata thing
- Pad kra pao w runny fried egg and roti
- French-ish omelette w cold cut hash
- My favourite thing of all time, Molokhia 🇪🇬
- My death row meal, bacon and egg roll w mayo and ETA bbq sauce
- Fenugreek and Zaatar marinade. Legit crack
- Hungover leftovers consisting of goulash and pasta
- Egyptian goulash. My way
- Lasagne so beautiful you should save it as a background
- Pan fried lasagne. So all the edges are crispy
- The Sicilian beef w provolone and pesto
- leftover beef rendang curry puff using roti bread taken in Perth, Western Australia by @chef_macbeth

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23 days ago

Our friendship has spanned for the good part of 16 years—and it all started with Chris and me on the ones and twos before progressing to the pots and pans.

I first met Chris back in the day when we were both pushing records, but our friendship really kicked off when we started cooking together on our days off. We’d pool our paycheques, blow the lot on luxury ingredients and challenge ourselves in the kitchen. We both loved cooking and wanted to see how far we could push the envelope.

Many moons later, through Chris, I met Frank. Suddenly, we became the Three Musketeers—or perhaps the Three Stooges.

Our mutual love of food, hospitality and Greek history fostered a unique connection—one built on many beers, countless cigarettes and far more Sichuan food than our stomachs could handle.

This weekend, I’m fortunate enough to step back into the kitchen with these two for a three-day takeover.

Expect bold Middle Eastern flavours, premium ingredients and that signature Testun remix—all coming together to deliver one hell of an experience and some of the best steaks in Perth.

I’ll also be on the tunes, so it only seems right that I serve up the most carefully curated selection of belligerent heat going around.

Come one, come all.

Bring your friends. Bring your family. Bring your partner—or someone else’s.

This isn’t one to miss, because who the fuck knows when I’ll be back in the kitchen next….. ;)

Anywho here’s a bunch of pics of us doing questionable cooking and extra curricular activities.
#allgasnobreaks #fuckaroundandfindout

Spotify & booking link in the comments below taken in Perth, Western Australia by @chef_macbeth

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24 days ago

Four years ago, I invited Chris over for dinner for the first time to talk about a project we were dreaming about together. Six months later, that project was Testun. That afternoon, I got a message: “Mind if I bring a mate?” That mate was Elliot. I cooked steaks that night. If I’d known, I probably would have made pasta instead. Elliot has been there from day one, backing us in from before we’d even opened our doors. And when we first welcomed another chef into Testun’s kitchen for a collab, it was him.
Since then, there have been countless beers and gossiping about hospitality like three old nonnas.
I can’t wait for all three of us to be back in Testun’s little kitchen, talking shit, working hard and cooking some seriously good, seriously fun food together.
We know its short notice, but the best and most memorable things always happen out of the blue.
Dont be a muppet; grab your mates, book a table and come fuck around with us! by @chef_macbeth

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a month ago

How many years worth of beers at Pica on Monday afternoon, heated discussions about hospitality, trading war stories and dinners at Red Chilli does it take to get us back in the kitchen together again?

If what they say about shit attracting shit is true, I guess it was inevitable that our stories would intertwine.

We’ve come a long way together, from the halcyon days of our party era, to hanging out back at the Capri, to first head chef gigs and opening restaurants, we’ve achieved more than we ever thought we would in hospitality and the journey is still just starting (even if I’m going grey as fuck)

We don’t need to pretend to be mates or have some bs shared connection for this - we’re celebrating a lifetime long real one.

Not gonna lie, pretty stoked for three days of power, cooking our own food and doing it on our own terms.
You’re a wally if you miss out.

Lets get it on! taken in Testun Bar by @chef_macbeth

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a month ago

THREE STOOGES ROLL INTO THE BEST CASUAL DINING RESTAURANT FOR 2025?

THIS ONES FKN SPECIAL.

ELLIOT SAWIRIS, CHEF MACBETH FKA THE HIGH PRIEST OF PROTEIN ONCE AGAIN TAKING OVER OUR TINY LITTLE KITCHEN AT TESTUN.
A WEEKEND LONG CELEBRATION OF A LIFETIME LONG FRIENDSHIP.

FROM SEPTEMBER THE 18th, 19th, 20th.
WE’RE SHOWCASING NOT ONLY THE WAY ELLIOT HANDLES HIS MEAT, BUT THAT MONGREL EGYPTIAN-ITALIAN HERITAGE WE FKN LOVE.

WE’RE FLIPPING THE RECORD FOR THIS ONE, AND MAXXXING OUT SEATING TIMES WITH LATE LUNCHES AND SUNDOWN SESSIONS BUT BOOKINGS ARE FINNA BE HOT PROPERTY.
DONT DILLY DALLY SECURE UR SPOT OR WE’LL SEE U ROUND LIKE A RECORD

FULL MENU UP THURSDAY, AND DONT BE SURPRISED IF THERES A COUPLE HIDDEN BONUS TRACKS IN AMONGST IT ALL.

WE WANNA SEE YOU ALL SHOWING UP FOR ARGUABLY THE ONLY COLLISION OF PLANETS YOU NEED TO GIVE AF ABOUT THIS YEAR!

ITS ALL GAS NO BREAKS BABY
LETS-A-FKN-GO

TESTUN GANG taken in Testun Bar by @chef_macbeth

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a month ago