good things
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs
  • Contact

A conversation with award-winning chef and restaurateur Stefano Manfredi

17/11/2013

 
Picture
'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, in conversation with Good Things about his tome, Stefano Manfredi's Italian Food

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.
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!
what a wonderful opportunity to meet SM and read his book. it would be like hitting the 'refresh' button on how we should approach cooking and eating.

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!

Fran @ G'day Soufle' link
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? :)

A man with a smile like that who can cook - what's not to love?

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 : )


Comments are closed.

    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

    ​Cooking and writing have been a lifelong passion.
    ​
    Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
    and chefs; and news on food, cookbooks
    ​and cooking.
    ​
    - Liz Posmyk

    Enter your email address:

    Delivered by FeedBurner

    Follow on Bloglovin

    All
    Anzac
    Apple Growers
    Australia
    Australian Producers
    Autumn
    Baking
    Beverages
    Biscuits
    Book Reviews
    Bread
    Breakfast
    Butter
    Cakes & Slices
    Canberra
    Charmaine Solomon
    Cheese
    Chestnuts
    Christmas
    Cocktails
    Coffee
    Conversations
    Cookies
    Cookware
    Cuisine Companion
    Curries
    Dairy Products
    Desserts
    Diet
    Dough
    Drink Blog
    Easter
    Edible Gifts
    Eggs
    Egg Safety
    Essays
    Events
    Favourite Flavours
    Fish
    Food News
    Food TV
    Food Verse
    Fruit
    Giveaways
    Good Things Favourites
    Growers & Producers
    Guest Post
    Health
    Hummus
    Hungarian Recipe
    Ice Cream
    In My Kitchen
    Kids In The Kitchen
    Kitchen Garden
    Markets
    Meat
    Muffins
    Musings
    My Book
    My Family
    New Year
    Noodles
    Nuts
    Observations
    Olives
    Pancakes
    Pasta
    Pastry
    Pepe Saya
    Pink Martini
    Pizza
    Polenta
    Postcards And Morsels
    Poultry
    Preserves
    Prize Giveaways
    Prunes
    Reminiscences
    Retro
    Reviews
    Rice
    Ricotta
    Salad
    Salads
    Sandwiches
    Sauce
    Seafood
    Slow Cooking
    Snacks
    Soups
    Stop Hunger Start Cooking
    Sydney
    Tefal
    Thanksgiving
    Thank You
    The Barber From Budapest
    Tofu
    Travel
    Truffles
    Tweatup510064f8ec
    Tzatziki
    Valentines Day
    Vegetables
    Vinnies Christmas Appeal


    NB: I use Australian standard measuring cups and spoons in my recipes. 

    Picture
    Picture

Good Things is written and published by Liz Posmyk © 2011-2017.   All rights reserved. Excerpts may be used provided full and clear credit is given.


Photos used under Creative Commons from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs
  • Contact