As the weather gets colder our garden has surprised us with a last abundant flush of tomatoes.
“My attention was captured right from the start. Salt cod is a palate favourite. ” writes Rebecca Varidel from @InsideCuisine
“I’m blaming Stefano Manfredi’s fabulous gnocchi gnudi.” writes Sydney Morning Herald reporter Stephanie Wood
Join Stefano Manfredi and Gabriele Taddeucci on a Culinary Trip to
Tuscany
On Tuesday, 12 June from 7pm , enjoy four courses inspired by
Tuscany, matched with Italian wine for $95 per person.
Book now by calling 1800 700 700.
Autumn is my favourite time in the garden at Bells at Killcare . It’s cooling down a little but everything planted in the heat of summer has had that head start and is now ready to pick.
Chosen by star chefs from around the globe, this year’s Hot Tables feature the best new restaurants in Los Angeles, New York, Paris, Hong Kong and Syndey—plus online-only coverage of London’s best new eats.
Bells at Killcare is unashamedly designed for two people writes Elicia Murray of SMH Trip Notes
All up, Balla is a star in its own right at Sydney’s gentrified casino entertainment complex. Shine on.
Fattoria Franci’s Fiore del Frantoio’s superb Italian extra virgin oilive oil from Tuscany has finally arrived
Stefano Manfredi is this month’s Chef in Action featured in SBS Feast Magazine