Christine Manfield
Chef/Owner - Universal Restaurant
Food epiphany? Probably when
I started travelling and tasting
food around the world in the late
70s and early 80s, broadening my
life and horizons. Those experiences
gave me the courage to walk
away from my teaching career
and plunge into the food world to
pursue my journey of discovery,
which is endless in its excitement
and potential.
Kitchen hero? My team at Universal
– without them and the superb
kitchen management and direction
of head chef Jessica Muir, my
vision could never be realised.
First job in food? Assistant chef
at Greymasts guesthouse, Robe
South Australia (1986), that kick
started it all.
Favourite ingredient? The A to Z
food directory – every ingredient
within. I can never imagine narrowing
my focus to just one. There
are far too many to choose from.
Most overrated ingredient? Truffle
oil and its abuse by ill-informed
cooks.
Favourite Sydney supplier? Wayne
Hume at Christie’s Seafoods
– attention to detail, constant
communication and updates and
incredible care with product.
Favourite Sydney cheap eat? Spice I Am.
Guilty pleasure? Cheese.
Indispensable kitchen tool? A mortar and pestle.
Food you can’t/won’t eat? Fast
food like McDonalds – which I’ve
never eaten on principle, for what
it represents and its total lack of
taste or benefit to the body.
How many hours do you work in
the kitchen per week? 80 hours.
Finest food moment? Every experience
builds on the last and
I am really excited about what
we are achieving right now at
Universal, it makes me feel
extremely proud.
Most memorable meal? Dinner at
El Bulli (Spain) many years ago – it
changed the way I think about food.
Best food tip for Sydney diners? Be adventurous with your choice
and follow the cardinal rules of
honouring your booking and turning
up on time.
Advice to the home cook? Cook
within your ability, try not to overachieve,
cook simply with the best
quality ingredients you can find.
Five ingredients that can conquer
the world? Anchovies, chocolate,
chili, eggplant and passionfruit.
Last supper? A bottle of 1961
Dom Perignon.
Home cooking? Lots of healthy
salads, raw fish and one pot
numbers.
Weirdest thing you’ve ever
eaten? Fried cicadas and bugs
in Thailand.
Plates... should suit the food that
sits on them.
Waiters... should be available,
focused, adaptable and professional.
Sommeliers... should be knowledgeable
and intuitive.
Kitchen hands... should be loved
and praised as they are indispensable
in a kitchen.
Customers... should be receptive,
enthusiastic and polite.
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