In my mid-20s I was given the opportunity to work in the best Italian restaurant in the country, The Restaurant Manfredi. I was the luckiest young chef around, each service I had the privilege of learning directly from the family; Franca Manfredi and her two talented sons Stefano and Franco. A spirited young Izzi used to bounce in after school heading straight for her beloved Nonna and the family kitchen. I’ve loved feeding Izzi over the years and watching her blossom into an all-out rockstar, mother and, just like her formidable grandmother, an articulate, pioneering, powerful force.
There’s a kind of hair flick only a seasoned rock god can pull off; an onstage power move that turns a room of individuals into a single entity and shifts crowds to their feet. Isabella “Izzi” Manfredi perfected her version of the flick during her 10-year stint as frontwoman of The Preatures, the ARIA-nominated Sydney band, which parted ways in 2021. Offstage, she wields her rock star superpowers to bring people together for the Keep Sydney Open cause. “Moves like that come from many, many years on stage trying different things. It’s unstructured and spontaneous. There’s no choreography in what I do,” she says.
It’s no secret, the last two years has put live music on hold. For Manfredi, the pandemic also coincided with a band breakup, the launch of a solo career and the birth of her first child, Mina, now eight months. “I do those moves in the mirror with my baby now. And she laughs at me,” she says.
Diese Geschichte stammt aus der April 2022-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der April 2022-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.