• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

My Kitchen Stories

GET NEW RECIPES AND STORIES DIRECTLY TO YOUR EMAIL HERE

  • Home
  • Recipes
    • Recipes A-to-Z
    • Recipe Index
    • Post Gallery
    • Stacks of Cakes
  • Travel
  • Stories
    • Chefs at Work
    • How To:
    • Reviews
    • Interesting Ingredients
    • Videos
  • About / Policies
    • ABOUT/DISCLOSURES/POLICIES
    • SERVICES
    • Awards
    • Partners
    • CONTACT

Stefano Manfredi Chefs at Work, Gate to Plate Eating

July 31, 2012 by Tania 16 Comments

Sharing is caring!

0 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Stefano Manfredi
Stefano manfredi
  Chefs at Work- Stefano Manfredi, Gate to Plate eating
Chef Stefano Manfredi  is a constant in an industry where stars rise and fall. He is arguably one of our best known Chefs and although he moved to Australia in 1961 he is unashamedly Italian. I met him many years ago after he opened his first restaurant, simply called, “The Restaurant” in Ultimo, Sydney in 1981. I had never experienced anything like the food here. One dish presented the reddest roast young capsicum (pepper) tangled on a plate with the deepest yellow roasted capsicum (pepper), glistening with robust Italian olive oil with a splash of Balsamic vinegar, that is all…….so perfectly simple. The capsicums were locally grown and the sweetest I had ever eaten.
Right then and there food changed for me, and no doubt countless others, during the time he owned that restaurant. No one had the courage to present perfect ingredients so simply…..but then that’s the Italian in him. He proceeded to show everyone in his newly adopted country what Gate to Plate meant,  before any of us ever understood the term. You see, Italians practically invented this way of eating.
Stefano Manfredi supported and encouraged his suppliers and customers alike, and has been doing so ever since. During his long shining career and many restaurant incarnations, Stefano has continued to demonstrate how the seasons and the garden should influence what you cook.
The restaurants that he is an executive consulting chef for are models of his belief that ingredients should be at their peak. He sources from both Australia and Italy and combines these in a way that showcases Artisan production, seasonal relevance and hand crafted passion in all ingredients used.
I had this chance to chat with him while he was gathering fresh vegetables from the Garden at the rear of Bells at Killcare on the Central Coast of NSW, where he took the helm in 2007. Here he has overseen the planting of extensive kitchen gardens to inspire a more pastoral rendition of his cuisine which saw the restaurant honoured with the Good Living Sustainability Award at the The 2012 Sydney Morning Herald Good Food Guide Awards. He is also Executive consulting Chef to Osteria Balla Manfredi at The Star Casino in Sydney. He is a published author and a constant traveller to Italy, bringing back ideas and artisan techniques that the Italians are so well known for.
Do you like being a Chef?
 Yes, I do like being a chef because I’ve moulded the job into something that suits me. I spent the first 20 years mostly in the kitchen but from early on my interests led me to writing about food. My writing has been a parallel career that gives me a lot of pleasure and it’s a welcome contrast to my chef’s duties.
What are the two things you would not be without in your kitchen?

My key people and my tasting spoon

What inspires you in the kitchen?

Inspiration mostly comes from my Italian culture. It’s an endless source of inspiration.

 

Do you cook at home or are you never there?.

I cook a lot at home when I have the time. I love having friends and family around the table.

 

Who has been the most influential person in your career so far?

There are two key influences- my mother for developing my love of hand-made Italian food and Gualtiero Marchesi for showing me the possibilities.

 

Do you have a favourite ingredient?
There are so many but the basics are my favourites- great Italian estate grown and bottled extra virgin olive oil and wonderful Parmesan.
What restaurant ( in Sydney) would you most like to go to?- (or do you like the most)
Don’t eat out very much. If I do it’ll be to a local Pakistani restaurant or some sushi.
What first gave you the idea to be a chef?
I got a job in an Italian kitchen and fell in love with the kitchen life.
What was the first thing you cooked that you were really proud of ( at the time)?
Hunza pie.
What is your dream holiday?

Hotel Signum on the Aeolian Island of Salina swimming, eating and being looked after by wonderful people in a part of the world that is as close to paradise as possible

Hotel Signum – Salina Hotel Isole Eolie 

Here is Stefano’s recipe for il Peposo.
Stefano Manfredi
Stefano manfredi

il Peposo, A Tuscan Stew

This hearty Tuscan stew is full of the wonderful flavours of black pepper. Serve it with polenta . it makes a great winter dish
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Main
Cuisine Italian
Servings 6

Ingredients
  

  • 2 kg beef cheeks cut into 3 cm cubes
  • 4 cloves garlic peeled and crushed
  • 100 gm carrot cut into 1dice
  • 100 gm celery stalks cut into 1dice
  • 100 gm red onion cut into 1dice
  • 1 Tablespoon ground black pepper heaped freshly
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 litre Chianti
  • 500 ml veal stock
  • 5 gm salt

Instructions
 

  • Place the cubed beef into a casserole pan with garlic, onion, carrot, celery and just cover the meat with some of the wine.
  • Bring to a simmer and keep simmering for 2 hours partly covered with a lid.
  • Add black pepper, tomato paste, bay leaves and the rest of the wine and veal stock. Add 2-3 good pinches of salt and stir. Keep simmering gently uncovered for 2 or more hours until to sauce has reduced and thickened
  • If the sauce dries out too much or catches add a little extra veal stock. When cooked check the seasoning and add a little more if necessary
  • Serve this dish with polenta.

www.mykitchenstories.com.au

Sharing is caring!

0 shares
  • Share
  • Tweet

Filed Under: Chefs at Work, Lamb/Beef/Pork, RECIPES Tagged With: Australian Chefs, Beef Cheeks, beef Cheeks with Polenta and pepper, Bells of Killkare, Chefs at work, Farm to table, gate to Plate, Italian regional food, Osteria Balla, Peposo, Stefano Manfredi

Previous Post: « Easy Chocolate Tart. No Baking
Next Post: Cauliflower Cheddar Soup »

Reader Interactions

Comments

  1. Rosa

    August 3, 2012 at 4:00 am

    A lovely interview and delicious looking dish!

    Cheers,

    Rosa

    Reply
    • My Kitchen Stories

      August 3, 2012 at 7:26 am

      Thanks Rosa

      Reply
  2. Sophie

    August 3, 2012 at 3:06 am

    I never heard from this chef before. Is he famous?
    This is one lovely interview!
    Sophie recently posted..A lovely appetizer!My Profile

    Reply
    • My Kitchen Stories

      August 3, 2012 at 7:26 am

      Yeah hes a well know chef in the Aussie food scene

      Reply
  3. Hotly Spiced

    August 2, 2012 at 9:57 pm

    Great interview Tania and what an honour to interview one of the best. I love beef cheeks but have never cooked them. I must give them a try while the weather favours slow cooking xx
    Hotly Spiced recently posted..A Brief CareerMy Profile

    Reply
    • My Kitchen Stories

      August 2, 2012 at 11:43 pm

      Thanks Charlie. Yes you would do a good job of beef cheeks!

      Reply
  4. Lorraine @ Not Quite Nigella

    August 2, 2012 at 2:03 am

    Great post Tania highlighting a great chef 🙂
    Lorraine @ Not Quite Nigella recently posted..Slow Cooker Lamb & Creamy, Cheesy PolentaMy Profile

    Reply
    • My Kitchen Stories

      August 2, 2012 at 9:45 am

      Thanks Lorraine!

      Reply
  5. Angie@Angie's Recipes

    August 1, 2012 at 10:52 pm

    A great interview!
    I love that beef dish…so delicious!
    Angie@Angie’s Recipes recently posted..Plum Spelt Crumble CakeMy Profile

    Reply
    • My Kitchen Stories

      August 2, 2012 at 9:44 am

      I can tell you it was delicious!

      Reply
  6. Suzanne Perazzini

    August 1, 2012 at 1:24 pm

    It’s great to get inside the head of good chefs once in a while. This is a delicious dish which would go down very well with our family.
    Suzanne Perazzini recently posted..Green Curry, Crispy Chicken, Kimchee Slaw & Rice Noodles – Jamie’s 30-minute mealMy Profile

    Reply
    • My Kitchen Stories

      August 1, 2012 at 5:43 pm

      Yes Id like to make it as well

      Reply
  7. celia

    August 1, 2012 at 10:27 am

    One of my favourite chefs, aren’t we lucky to have him in Sydney? Great interview, thanks Tania! 🙂
    celia recently posted..In My Kitchen, August 2012My Profile

    Reply
    • My Kitchen Stories

      August 1, 2012 at 5:43 pm

      Yes he is really special

      Reply
  8. Victoria at Flavors of the Sun

    August 1, 2012 at 9:00 am

    Nice interview and great tip on a hotel and special location. What a warming and comforting dish–great recipe!
    Victoria at Flavors of the Sun recently posted..Easy Mediterranean Appetizer SpreadsMy Profile

    Reply
    • My Kitchen Stories

      August 1, 2012 at 5:43 pm

      Yes that hotel looks fabulous doesnt it?

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Please leave me a commentShow more posts

Primary Sidebar

Search

About Me

Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
facebookTwitterPinterestInstagram
One Pot Cooking Desserts

Footer

GET NEW RECIPES AND STORIES DIRECTLY TO YOUR EMAIL HERE

Copyright © 2022 My Kitchen Stories on the Foodie Pro Theme

0 shares