 'I am absolutely in love with the south of Italy. It really is the soul and the spirit of the country. I’m talking about Siciliy, Campania of which Naples if the capital, Basilicata, Puglia, those sorts of areas, around the boot, the heel, the instep… and Sicily of course, the island down the bottom. In terms of food and wine, over the last twenty years I have made a personal discovery of those areas and I really can’t get enough of them.' Stefano Manfredi is a name synonymous with introducing Italian cuisine to Australians — through his award winning restaurants; his love of cooking with fresh, seasonal produce; and his inspiring cookery books and newspaper columns. In November 2013, Manfredi is celebrating 30 years in the food industry in Australia. His fifth book, Stefano Manfredi's Italian Food (an encyclopaedic exploration of the food of wine of Italy), has also just been published. Read our conversation here.
24 Comments
Eha
21/11/2013 12:56:31 pm
An informative and intersting insight into the mindset of one of the icons of the Australian culinary scene. The love for and understanding of food of those in the industry often seems to date back to one's childhood ~ having two or three blogfriends of Italian heritage tho' the same repetetive story emerges of how mother and especially the nonnas and zias had a profound effect on those who made food their life's work! Thank you both for the story!!
Eha
21/11/2013 03:33:54 pm
My pleasure, Eha… such rich heritage, methinks… are we losing this in our modern culture? I think so, sadly!
Andrea
21/11/2013 03:30:33 pm
I so absolutely had to leave a comment, I often wonder if I have Italian in my background even though my heritage stems from Old Blighty! My dream is to visit Italy, and I soak anything Italian! Stefanos book looks awesome, full of food and family! I even note he says he does tours, this I am so going to look into ! What a wonderful book, this is so not going to be a hot for Christmas, it's going to be a demand!!!
Lizzy
21/11/2013 03:34:25 pm
Andrea, it is a wonderful book… and I hope it's on your wish list. A trip to Italy sounds like a plan!
e/dig Hobart
21/11/2013 03:31:10 pm
stefano gets it right when he said we tend to fetish-ize food here. not just thru ingredients, but thru celeb cooks and tv shows and competitions and (dare we say it lizzy?) blogs. food is becoming a spectator sport!
Lizzy
21/11/2013 03:35:27 pm
I tend to agree, e/Dig (Elizabeth, isn't it)… I try very hard not to run with current trends, I'd rather present recipes I love. Thank you very much for your kind words… Stefano is an icon!
Amanda @Lambs Ears and Honey
21/11/2013 03:31:39 pm
Lovely chat thanks Lizzy. I'll have to keep my eyes open for this gorgeous book now!
Lizzy
21/11/2013 03:35:54 pm
Thank you, Amanda, what an opportunity to gain insight from a culinary legend in Australia!
John, Kitchen Riffs
21/11/2013 03:32:01 pm
Really fun interview! Stefaono is new to me, but sounds like my kind of cook. And the book sounds terrific! Thanks so much for bringing it to my attention.
Lizzy
21/11/2013 03:36:36 pm
Thank you, John… Stefano Manfredi has certainly made a mark on Australian cuisine, not just in terms of fine dining, but home cooking too.
Judy @ Savoring Today
22/11/2013 04:08:38 am
Great interview, the book sounds fantastic too. I love the part where Stefano talks about his mother's and grandmother's cooking is what he yearns for ... speaks to my heart of passing on the love of good food to my kids. :)
Lizzy
23/11/2013 05:37:12 pm
Thanks Judy : )
Karen @ Back Road Journal
22/11/2013 04:10:01 am
What an interesting interview… Stefano's book must be wonderful.
Lizzy
23/11/2013 05:37:37 pm
Thank you Karen, it is indeed a wonderful book! 23/11/2013 03:31:42 pm
I was most interested to learn about the Corzetti stamps. I had never heard of them. I have been working with cookie stamps recently, and find it very tricky to keep the stamped design on the food after cooking it (the design tends to fade as the food cooks). Maybe there's no such problem with the Corzetti stamps!
Lizzy
23/11/2013 05:38:05 pm
Fran, we can ask Stefano for you if you like?
Maureen @ Orgasmic Chef
23/11/2013 05:36:09 pm
I love this man. Seriously, don't you want to pinch those cheeks and give him a hug? :)
Lizzy
23/11/2013 05:39:44 pm
Oh I am with you... xxox
El, Fresh New England
23/11/2013 05:36:47 pm
I really enjoyed the interview. I'll have to keep an eye out for his book!
Lizzy
23/11/2013 05:39:19 pm
El, thank you kindly... it is a magnificent book... a lifetime's work!
Glamorous Glutton
23/11/2013 05:40:21 pm
Great interview, his book must be amazing. GG
Lizzy
23/11/2013 05:41:20 pm
It is indeed an amazing book, GG.
Fiona@TIFFINbitesized
23/11/2013 05:40:55 pm
Well lucky you getting to meet and interview Stefano. I like your simple question 'what's for dinner tonight?'
Lizzy
23/11/2013 05:41:36 pm
Thank you, Fiona : ) Your comment will be posted after it is approved.
Leave a Reply. |
Hello, I'm Lizzy, the writer, cook and traveller behind 'Good Things'.
 Search by topicIn My Kitchen - IMK
(hosting from 1 October 2016) Deadline 10th of the month My Kitchen Witch Tiffin Bite-Sized Say Little Hen Fig, Jam & Lime Cordial Good Things (me!) Almost Italian Get the Good Things app from iTunes or Google Play
iPad, iPod touch and iPhone
Weights & measuresI use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.
All
 |
