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Elliot Sawiris

@chef_macbeth

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HEAD MEAT KONDUCTA AT @nextdoor.79
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Welcome to the good life - Jakarta style. It only takes Ye to get us to meet up… in a different country. Still… good food at @costajkt great company with @chef_macbeth and @steeveperry …lots of laughs … my cup is full. #andriawlivestoeat #jakarta #jakartafood
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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 👩🏼‍🍳
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THAT WAS S I C K !!! A HUGE THANKS TO @chef_macbeth FOR SPENDING A WEEKEND OF MADNESS WITH US! & A HUGE THANKS TO EVERY ONE OF YOU GUYS THAT ROLLED THRU TO EAT AND DRINK TOO. ITS BACK TO REGULAR PROGRAMMING THIS WEEK WITH A LIL TWIST. WE’LL BE SHUT FOR LUNCH THIS SATURDAY - AS IF YOU THOUGHT WE WOULDN’T BE WATCHING OUR BEAUTIFUL PURPLE BOYS TRY THEIR HARDEST AT THE GRAND FINAL. WE’LL BE OPEN FROM 4PM (TO EITHER CELEBRATE, OR TO HELP DROWN YOUR SORROWS!) WE CANT WAIT 2 C U GUYS AGAIN!
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Chef Macbeth & Testun are the sickest. A lot of crew gotta work harder and catch up. ✌️
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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!
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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!
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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!
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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
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ALLA VODKA MAC & CHEESE treat yourself
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A meal a few weeks back sitting in the best seat of the house at the fire bar🔥🔥🔥 Delicious as always from @chef_macbeth and the team! One of my faves👌 . singaporean crab toast w chilli sauce 🦀 . roasted scallop w bone marrow butter, cornichons & toast . charred carrots w smoked labne, hot honey & toasted walnuts . Lamb cutlets on the fire . Steak
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RESPECT THE REST the best crust comes from a HOT grill, lots of salt, constantly flipping and letting it rest share this with someone who could learn a thing or two - or better yet, let our chefs handle it - @capegrimbeef RIBEYE - angus beef from cape grim, TAS - marble score 4-5
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NEXTDOOR CUTS @stoneaxewagyu - eye chuck - rump - OP ribeye - denver - picanha - oyster blade - flank
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