Four of Sydney's best chefs (R to L) Paul Merrony, Gerard Medani, Peter Doyle, Philip Serle who are cooking up a storm at the Intercontinental Hotel's Treasury Restaurant.The NSW team ... (from left) Paul Metrony, Gerard Medani, Peter Doyle and Philip Ser

Four of Sydney's best chefs (R to L) Paul Merrony, Gerard Medani, Peter Doyle, Philip Serle who are cooking up a storm at the Intercontinental Hotel's Treasury Restaurant.The NSW team ... (from left) Paul Metrony, Gerard Medani, Peter Doyle and Philip Serle.***** Decanter magazine; Joan Campbell, food editor of Vogue publications; and Ian McKenzie, chief winemaker at Seppeit The NSW team will show off its flair and creativity at The Treasury restaurant in the Inter-Continental, on September 24.Leo Schofield chose his team carefully. "All four have a classic French background," he says. "Gerard Madani [the Treasury] is French, Paul Merrony [Merrony's] has worked in France, and Peter Doyle [Le Trianon] is superb with French cuisine. Phillip Serle [Oasis Seros] is right off the edge, though. He's pushed the idea of a fusion cuisine, and although he has his disciples, no-one does it as well as he does." September 8, 1990. (Photo by Steve Christo/Fairfax Media via Getty Images).