Food Wine Sleep

Italian born Stefano Manfredi is one of Australia's most celebrated and influential chefs, well known after more than 20 years at the vanguard of Sydney’s dynamic culinary culture.

In December 2007, Stefano left his urban sensibilities and the Sydney restaurant scene behind to take over the reins at Bells at Killcare Boutique Hotel, Restaurant and Bar, 90 minutes north of Sydney on the Bouddi Peninsula. Here, the Manfredi approach to values of sustainability in food use and production has found a home. Stefano's seasonal menu offerings are Italian inspired, with the estate's lush fruit and vegetable garden forming the basis of much of his menu.

The food at neighbouring sister property Pretty Beach House, situated on the escarpment overlooking the sparkling Brisbane Waters, is also designed and prepared 'casa linga style' under the direction of Stefano and his team at Bells.

At both Bells at Killcare and Pretty Beach House, those who are familiar with the Manfredi signature style of hospitality will recognise the on-going collaboration between Stefano and restaurateur Julie Manfredi Hughes in all aspects of the restaurant and dining room design, styling, detail and service.

In his cooking, Stefano defers to the guiding principles of simplicity and freshness and this is evident in every aspect of his food offering. His long-standing passion for working with growers and sourcing new and local produce eg: locally harvested seafood, including Hawkesbury River oysters and crayfish caught off nearby Macmasters Beach; Gundooee Wagyu beef from the Central Tablelands and Bangalow Sweet Pork from the Northern Rivers, is instrumental in keeping his menu inspired.

Stefano is often invited to cook, teach and present on food both locally and internationally. As a regular guest speaker and chef, he speaks on topics including his culinary life and times, Italian food, the history of modern Australian cuisine and the migrant experience. He is regularly asked to present olive oil, coffee and wine tastings and holds active, hands-on cooking demonstrations

throughout Australia.

His signature coffee blend, Espresso di Manfredi by Piazza D'Oro, is now well established throughout Australia, New Zealand, Hong Kong, China, Malaysia and Thailand.

Stefano Manfredi, or Steve Manfredi as he is known in print, enjoys success as a food writer. In 1993, his best selling book Fresh from Italy, Italian cooking for the Australian Kitchen, was published and is now in its third edition. His second book was entitled bel mondo beautiful world, was followed by Seasonal in December 2007. His fourth title, Seasonal Italian Favourites, was released in 2009.

Stefano is a regular columnist for the Sydney Morning Herald's Spectrum and Italian magazine Voi Tutti.