CELEBRITY CHEF
acclaimed restaurants including
Paramount in Sydney from 1993 to
2000, East@West in London from
2003 to 2005, and Universal in Sydney
from 2007 to 2013, in which she served
seasonal coffee from Sydney-based
Single O coffee roasters.
“I had no game plan. [Cooking]
was just something I started doing and
really enjoyed,” Christine says. “You
can’t know it all when you start. But for
me, it was about having an open mind,
being curious, making brave decisions,
and being prepared to step right outside
of my comfort zone. It’s advice I give
to lots of people in the industry. If
you’re going to be timid and not brave
enough, then really it’s not the game
for you.
“The beautiful thing about the
food world is that you can never
stop learning. It’s infinite. There are
always new things to discover. As
long as I stay engaged, challenged,
and interested, I’ll keep going. I’ve
always had a very lateral approach to
my work, and such a broad playing
field. I’m not restricted or pigeonholed
into one cuisine or country. I want toexplore the whole lot.”
And explore she has. Using her travel
expeditions and industry experience
as inspiration, Christine has published
13 cookbooks (the 14th is on the way),
and cements her love of coffee as an
ingredient from “way back” when her
first dessert book featured a chocolate
tart with an espresso ice-cream cone
on the cover.
“For me, it’s about working out what
flavours are compatible with each other
so you get a complete synergy and
lovely chemistry happening in your
mouth. Having a finely tuned, astute
palate allows me to experiment with
the alchemy of how flavours all work
together,” Christine says.
This talent served Christine well
when she worked with Nespresso in
2013 to design a five-course degustation
in Spain highlighting two of Nespresso’s
new, strong capsule offerings with
spicy characteristics.
Christine continues to combine
her love of food and travel by hosting
regular food tours to some of her
favourite culinary destinations,
including Central America, India, Italy,Mexico, and Colombia.
“Travel is a large part of my world,”
she says. “At this stage in my life it’s
about starting collaborations, having
some fun, and making the most of
whatever you do. It’s important to not
take yourself too seriously, but at the
same time be able to deliver a knockout
memorable product or service.”
Reflecting on her 36-year career,
Christine says while there are too many
career highlights to list, the fact that she’s
still standing in a progressive industry is
definitely up there.
“The key has been reinvention and
adaption, staying ahead of the pack,
and keeping it fresh and interesting
rather than doing the same tried and
tired things all the time,” she says.
“Working overseas has also been a
huge advantage. It’s humbling to remind
yourself that you’re a small fish in a
very big pond, and to find your place
in the world.”For more information on
Christine Manfield’s upcoming
food tours in 2019 and 2020, visit
christinemanfield.com/toursFor most of us, the morning hasn’t started until we’ve indulged in a fresh cup of coffee. At Veneziano
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CELEBRITY CHEF
acclaimed restaurants including
Paramount in Sydney from 1993 to
2000, East@West in London from
2003 to 2005, and Universal in Sydney
from 2007 to 2013, in which she served
seasonal coffee from Sydney-based
Single O coffee roasters.
“I had no game plan. [Cooking]
was just something I started doing and
really enjoyed,” Christine says. “You
can’t know it all when you start. But for
me, it was about having an open mind,
being curious, making brave decisions,
and being prepared to step right outside
of my comfort zone. It’s advice I give
to lots of people in the industry. If
you’re going to be timid and not brave
enough, then really it’s not the game
for you.
“The beautiful thing about the
food world is that you can never
stop learning. It’s infinite. There are
always new things to discover. As
long as I stay engaged, challenged,
and interested, I’ll keep going. I’ve
always had a very lateral approach to
my work, and such a broad playing
field. I’m not restricted or pigeonholed
into one cuisine or country. I want toexplore the whole lot.”
And explore she has. Using her travel
expeditions and industry experience
as inspiration, Christine has published
13 cookbooks (the 14th is on the way),
and cements her love of coffee as an
ingredient from “way back” when her
first dessert book featured a chocolate
tart with an espresso ice-cream cone
on the cover.
“For me, it’s about working out what
flavours are compatible with each other
so you get a complete synergy and
lovely chemistry happening in your
mouth. Having a finely tuned, astute
palate allows me to experiment with
the alchemy of how flavours all work
together,” Christine says.
This talent served Christine well
when she worked with Nespresso in
2013 to design a five-course degustation
in Spain highlighting two of Nespresso’s
new, strong capsule offerings with
spicy characteristics.
Christine continues to combine
her love of food and travel by hosting
regular food tours to some of her
favourite culinary destinations,
including Central America, India, Italy,Mexico, and Colombia.
“Travel is a large part of my world,”
she says. “At this stage in my life it’s
about starting collaborations, having
some fun, and making the most of
whatever you do. It’s important to not
take yourself too seriously, but at the
same time be able to deliver a knockout
memorable product or service.”
Reflecting on her 36-year career,
Christine says while there are too many
career highlights to list, the fact that she’s
still standing in a progressive industry is
definitely up there.
“The key has been reinvention and
adaption, staying ahead of the pack,
and keeping it fresh and interesting
rather than doing the same tried and
tired things all the time,” she says.
“Working overseas has also been a
huge advantage. It’s humbling to remind
yourselfthatyou’rea smallfishin a
verybigpond,andto findyourplace
in theworld.”For more information on
Christine Manfield’s upcoming
food tours in 2019 and 2020, visit
christinemanfield.com/toursFormostofus,themorninghasn’tstarteduntilwe’veindulgedin a freshcupofcoffee.At Veneziano
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