By Leigh O’Connor.
Growing up in India, Gurlal Brar had a fake kitchen in his living room and would make his family and friends come over to watch him host his own cooking show.
Fast forward to the present and this Restaurant 317 Executive Chef has a whole kitchen team working with him to plate up colourful dishes with a European twist in a restaurant known for its vibrant atmosphere and mouth-watering offerings.
Located on Church Street in the heart of Parramatta’s entertainment and dining district, expect to find a spacious interior fitted out in sleek design, from faux leather couches to polished timber and soft lighting for a smart, casual dining vibe.
Moving to Australia at just 20 years of age, Gurlal found his future calling at Restaurant 317, where he began as a dish hand in January 2008 – 15 years later, he is at the top of his game at one of the longest-standing restaurants on Parramatta’s Eat Street.
"Determination, sacrifice and strength have led me to be a proud Australian citizen, exploring the true taste of craftmanship of ingredients and the art of food,” he tells AGFG.
"As a Chef, I am driven by creativity; it has always been my passion to curate modern Italian food with a Mediterranean twist, as it is a fascinating way to step out of my cultural comfort zone.”
Gurlal has always wanted to be a Chef with a purpose and being part of a restaurant that is the only coeliac-accredited dining destination in NSW has allowed him to be just that.
"The measures and lengths I have had to push myself have allowed me to gain so much knowledge about the gluten-free world; indulging in Italian cuisine with high-quality gluten-free offerings is rare and one I have learnt to master.”
Describing his cooking style as colourful paired with fresh Australian produce, this Winter Gurlal is focusing on working with lamb, as seen in his recipe for slow-cooked lamb shanks with thyme, rosemary and oregano.
"It is such a beautiful meat which can be transformed into so many unique dishes. On my current 317 menu, I have crafted dishes from lamb shanks to pasta and even a signature pizza; this recipe is known as the Chef’s special, as growing up, I always loved lamb when it gets to Winter.
"I love popping open a bottle of wine and sharing a nice slow-cooked lamb with family and friends. It just reminds me of home!”
As for the future, Gurlal is a live-in-the-moment type of person:
"I am spontaneous and love to let life take its course. Trust in the process of life and you’ll never be disappointed as what is meant to happen always will.”
