Christine Manfield is a culinary storyteller for Gourmet Traveller, focusing on sustainable practices and global flavors. Based in Australia’s Tweed region, her work bridges hyper-local produce and international cuisine.
“Flavor is a journey—every ingredient has a story.”
With nine cookbooks and a 2024 Savour The Tweed curatorship, Manfield remains a pivotal voice in Australia’s culinary evolution.
We’ve followed Christine Manfield’s evolution from Sydney’s fine-dining pioneer to a champion of sustainable, hyper-local cuisine. After closing her iconic restaurant Universal in 2013, she relocated to Casuarina in northern NSW, where her work now emphasizes regenerative farming and Tweed Valley’s bounty. Her recent role as co-curator of Savour The Tweed (2024) highlights her commitment to bridging chefs and farmers.
This profile delves into Manfield’s advocacy for dairy capretto (goat meat) as a sustainable alternative to lamb. She details slow-braised curries and kofta recipes, emphasizing closed-loop food systems. The article underscores her shift from urban fine dining to grassroots sustainability, making it essential reading for brands promoting ethical meat production.
Manfield’s collaboration with Providoor features bold flavors like Spiced Pork Neck Skewers and BBQ Lamb Leg. The piece reflects her knack for translating complex spices into accessible home meals, ideal for brands targeting food enthusiasts seeking restaurant-quality convenience.
This recipe showcases Manfield’s expertise in traditional Indian cooking, using organic chickpeas and freshly ground spices. It’s a masterclass in balancing heat and texture, appealing to brands in the organic pantry staples sector.
Manfield’s work with dairy capretto (Galah Magazine) demonstrates her interest in underutilized meats. Pitches could highlight novel proteins like kangaroo, camel, or insect-based products, provided they align with regenerative practices. Example: A story on quinoa-fed goat farms reducing methane emissions.
Her Providoor menu’s black pepper curry (2025) reveals a passion for single-origin spices. Brands like Mount Zero or The Spice Tailor could propose partnerships exploring Australian-native peppercorns or bush tomato blends.
As Savour The Tweed co-curator, Manfield seeks stories on festivals prioritizing farmer-chef partnerships. Pitches could spotlight events like Tasmania’s Agrarian Kitchen or Margaret River’s Cabin Fever.
Her use of saltbush pepper rub (Galah Magazine) aligns with waste reduction. Brands like Ooni or KitchenAid could pitch tools for DIY spice grinding or fermenting kits.
Manfield’s integration of warrigal greens and native peppers (ABC Organic Gardener) invites pitches from suppliers like Outback Pride or Kakadu Plum Co.
“Her cookbook Tasting India redefined how Australians perceive regional Indian flavors.” – Gourmet Traveller
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