Manfredi at Bells was honoured with the Good Living Sustainability Award at the 2012 Sydney Morning Herald Good Food Guide Awards this week. The award is the culmination of more than four years work, with Manfredi and his chefs building up the Bells at Killcare gardens into more than 500 square metres of land now cultivated for food.
“As an Italian, gardening is in my DNA. Italian cooking is very simple and relies on the quality of the primary produce. There is nowhere to hide. So to win the Sustainability Award says a lot – it means a lot to me and the team at Bells at Killcare. It is one of which I am most proud,” said Manfredi.
This dedication to growing his own produce ensures Manfredi’s long held tenets of quality, simplicity and seasonality are maintained, with more than 15% of the Manfredi at Bells menu coming from his garden.
“Manfredi brings the same level of passion to growing his own produce as he does to cooking,’ said Good Living journalist Nick Galvin.
The 2012 Good Food Guide Awards proved fruitful for Manfredi at Bells, also winning Best Regional Wine List for its impressive collection of both local and international – particularly Italian – wines. This has been a labour of love for proprietor Brian Barry, who has collaborated with Manfredi over the last four years to build the impressive list.
Manfredi at Bells also retained its One Chefs Hat status, which it has held since its first year of operation in 2008.