September 30, 2020
2 mins Read
Experience No.067 in Australian Traveller Magazine’s 100 Greatest Australian Gourmet Experiences.
There’s nothing rustic about regional restaurants on the Bouddi Peninsula 1.5hrs north of Sydney, and that’s because of one man.
Stefano Manfredi is personally transforming the bushlands of Bouddi National Park into a budding culinary outpost. The restaurant wing of boutique hotel Bells at Killcare has been luring Sydneysiders into the bush for the past three years – and they’re getting utterly lost in Manfredi’s seasonal, Italian-inspired cooking.
“Stefano’s cooking and passion for food seem to be stronger than ever.” – Michael Ryan
Hailing from the Lombard region of Northern Italy, Manfredi made his name in Sydney’s CDB with a series of successful restaurants. The chef, author and weekly columnist shows no signs of slowing, despite his new laid-back surrounds.
Michael Ryan agrees: “Stefano’s cooking and passion for food seem to be stronger than ever.”
Inspired by fresh local produce, Manfredi has plenty to work with. He personally tends the kitchen garden, growing fresh vegetables and lettuce for sumptuous salads. Hawkesbury River oysters and Gundooee organic Wagyu feature in a menu made for savouring.
Long lunches are de rigueur at Bells at Killcare. Sit back and enjoy homemade pasta and gelato on the outdoor terrace or try antipasti in the comfort of your own private dining room.
Where: 107 The Scenic Rd, Killcare Heights NSW. (02) 4360 2411, www.bellsatkillcare.com.au
Did you know: In his spare time, Manfredi makes salami and sausages with his friend Pino, who supplies meats for Pretty Beach House down the road (No. 70 on this list).
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