NEWS & EVENTS

Bells Cooking School - Opening March 2012

ANNOUNCING BELLS AT KILLCARE COOKING SCHOOL

We are very proud to be launching an exciting new cooking school based at Bells at Killcare's, award winning restaurant, Manfredi at Bells. All classes will be based around the seasonal bounty from Stefano's garden, with a focus on the sustainable, fresh and simple Italian cuisine which is the hallmark of Manfredi at Bells.

To kick off the school's opening, Manfredi at Bells Head Chef, Cameron Cansdell will be hosting three dates for cooking classes for individuals, couples or small groups and each of our inaugural students will take home a complimentary Seasonal Italian Favorites cook book signed by Stefano Manfredi.

Expect to harvest beautiful seasonal produce from Stefano's garden. Learn the secrets of the Manfredi at Bells kitchen as you prepare the bounty with Cameron in the Manfredi at Bells kitchen. The dishes will then be enjoyed at a sit-down feast with Cameron and his team, paired with wines chosen from the multi award winning Bells at Killcare Wine list.
We welcome you to join us for one of the following dates and encourage you to book early as places are strictly limited:

Wednesday 7th March, 2012   9am-2.30pm   $150pp

Late summer sees a selection of beautiful tomatoes ripening in Stefano's  garden, as well as zucchini, basil, sage, eggplant and corn. Dishes will include some small, traditional antipasto dishes, fresh pasta, roast suckling lamb, pannacotta with muscat grapes.

Wednesday 4th April, 2012   9am-2.30pm  $150pp

Heading into cooler autumn weather, this class will see guests harvesting vegetables such as young Treviso, rainbow chard, carrots, shallots and kohlrabi.  Cameron will lead you to transform this wonderful fresh produce into dishes such as Treviso salad with soft Italian cheese, roast venison with chard, grilled local snapper and  for the true chocolate lovers , dessert will feature Amedei chocolate.

Wednesday 9th May, 2012   9am-2.30pm    $150PP

Heralding winter, purple fringe cabbages will be at their peak in early May and these, along with other beautiful seasonal produce, will be used to create the base of dishes such as roastsuckling pig, grilled whiting fillets with fresh horseradish and an apple crumble with freshly churned gelato. Delicious.

With a minimum number of 8 guests and a maximum of 15, you can enjoy hands-on cooking classes with Manfredi at Bells head chef Cameron Cansdell and his team of expert chefs as an additional experience during your stay at Bells at Killcare Boutique Hotel, Restaurant & Spa.

Classes will be loosely based around the seasonal produce from Stefano's garden, however the style and content of your group class can be tailored to each individual clients' needs and requirements.

Garden tours and instruction on growing your own fruit and vegetables from the expert team of Bells at Killcare gardeners are also available on request.

For more information, please contact Reservations on 4349-7000.

SMH Good Food Guide Awards 2012

Stefano Manfredi's values of sustainability well rewarded at the 2012 SMH Good Food Guide Awards

Stefano Manfredi's restaurant Manfredi at Bells, part of Bells at Killcare Boutique Hotel, Restaurant & Spa, was this week honoured with the Good Living Sustainability Award at the 2012 Sydney Morning Herald Good Food Guide Awards.  This 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.  In addition to the gardens, Bells at Killcare houses approximately 50 chickens that keep the kitchen well supplied with fresh eggs.

"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.  It is one of which I am most proud," said Manfredi.

"I can't thank Bells proprietors Brian and Karina Barry enough for supporting us so wholeheartedly in our quest to provide this high level of home-grown produce to our customers."

This dedication to growing his own produce ensures Manfredi's long held tenets of quality, simplicity and seasonality are maintained.  More than 15% of the Manfredi at Bells menu comes 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 Bells at Killcare, with 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.

Read More - Garden Variety - Sydney Morning Herald, September 6, 2011.

Sunday Family Feast

Sunday at Bells is a day for family and feasting.

To celebrate the laid back nature of Sunday afternoons, Bells offers an Italian-style Sunday Family Feast. The feast includes platters of hot and cold antipasto, followed by a delicious roast served with seasonal vegetables and then dessert for $70 per person. Children under 12 - $35. Of course, Stefano Manfredi's extensive a la carte menu is also available, however the whole table must do the same menu.

To reserve your table call us on 02 4360 2411 or email us at restaurant@bellsatkillcare.com.au

Tuesday Night is Local's night

Every Tuesday night, we offer a wonderful dining experience for our local guests and friends. For $39 per person, we have a 2 course menu on offer, which also includes a glass of wine.

Please note, this menu is not available throughout the month of January.

A la carte menu is also available.

Dinner is from 6pm. To reserve your table call us on 02 4360 2411 or email us at restaurant@bellsatkillcare.com.au

The Conservatory

Our beautiful purpose-built function room, The Conservatory, is now open for business.

The Conservatory has been decorated in signature Bells’ style, with an adaptability making it the perfect location for conferences, meetings, special events, gala dinners and weddings.

This grand space is bathed with natural light, which flows through the large, white sash timber windows, and boasts views of the Bells’ established gardens and swimming pool. It has a deck that opens out onto the main lawn area and, at the east, concertina bi-fold doors that lead to a private outdoor garden, complete with cascading vines.

With a brand new kitchen designed by chef Stefano Manfredi himself, the menu offer at The Conservatory takes its lead from the adjoining one-hatted Manfredi at Bells restaurant. Manfredi’s cuisine retains its core tenets of simplicity and sustainability, with all menus tailored to suit the particular event. The Conservatory officially opened its doors for the first time on Friday 20 May, with the first of the Bells seasonal dinners for 2011.

The Conservatory looked divine, hosting more than 70 guests for the ‘I Lombardi’ dinner, featuring the cooking of Bells chef Stefano Manfredi and his good friend Alessandro Pavoni.