Welcome!!one!

Buongiorno, bonjour and “g’day”! (don't you like how they're all the same thing? ~ who knew Australian vernacular was so cosmopolitan???).

Also, "a good day to you, sir/maam" for our American pals, "Ni Hao" to China, and "Здравствуй" to our Russian comrades, "etcetera etcetera and so forth"... (for Yul Brynner).

It’s your old pal Kit (Christof) Fennessy here. I've been writing this blog with your help for ten years, and there's over a hundred and fifty recipes, restaurant reviews of Australia and around the world, and general gourmet articles in these pages for you to fritter away your idle hours on.

Want to know more about me? Friend me on facebook, follow me on twitter, or even look up my New Yorker cartoons on instagram! NB; different platforms not all food related)


A big thank you, as always, to my sponsors at Blue Vapours (use them for all your design and advertising needs - we are waiting for your call!).

Now, what's on the bill of fare today?

Tuesday, December 11, 2018

Roma o Morte - Where to Eat in Rome



Buongiorno.

Rome. The eternal city. All roads lead to it, and if you're any kind of globe trotter, your feet will inevitably lead you to this ancient heart of Western Civilisation.

But where do you go for the posh nosh once there? And are pizza and pasta the ONLY alternatives?

(Quick answer "no" ~ You will recall that in an earlier post I noted that offal is one of Rome's "local specialities".  But restaurants of quality, as a cheat hint while you are there, tend to promote that they are "seafood specialists").

Click through to learn more...!!!


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Thursday, October 18, 2018

2018 Royal Melbourne Wine Awards


Tasting Friday 19th October

I was fortunate enough to gain access to this industry event this morning, which features Australian wines exclusively, awards the Jimmy Watson trophy for best overall wine, and include in this review my pick of the bunch.

Wine maker Frank Butera was my host.  His family run winery Bass River Wineries were skillful enough to garner a silver medal in the Pinot Noir Category.

The wine notes/guide at the door lists 68 pages of wine with up to 49 bottles/types/vintages per page, so there's around 3,200 bottles of wine to try.  Sorry I couldn't cover them all, but the morning was only so long.

Find out the winners and grinners below...

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Tuesday, October 9, 2018

Cacio e Pepe


Welcome to the second instalment of Kit’s Cucina’s Trip to Italy, Rome special.  This instalment, let’s talk about “cacio e pepe”.

While we were in Rome, my wife was thrilled to remake her acquaintance with this dish; essentially cheese and pepper with pasta. This is a quintessentially “Rome” (as opposed to Roman) dish.  Jane particularly liked it because it ticked her "simple but tasty" boxes while not being considered a kid’s meal or pretend food.

That said, this is THE trendy dish of the moment in Australia – we discovered on our return.  The Age/Sydney Morning Herald not only made it the lead recipe in their food supplement last week, but it was the cover dish on their promotion for their Good Food Guide for 2018-19 (pictured here). So here’s my take on it if you would like to be on the zeitgeist, as it were.


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Monday, October 1, 2018

Italy: An Introduction (to a series of articles…)

Apologies for my absence, dear reader.

Things have been, how shall I put this?  ....hectic in my life.  My late father, Dr Denis Fennessy went and died (RIP Dad), I moved out of a house of eighteen years (not his, just coincidental), and subsequently went on a trip to Italy for a few weeks to recover – so I trust you don't blame me for the hiatus in entries here.

In good news, however, I have come back with a swag full of notes on Rome, Umbria and their local specialities which  should guarantee your gourmet satisfaction. I'll also be including some restaurant recommendations for you, which I'll be sharing over the next few weeks.

So what can one say about Italy, and what makes Italy so very… Italian?


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Thursday, July 5, 2018

The Royal George Hotel: Kyneton | Winter Solstice Lunch 2018

24 Piper St
Kyneton VIC 3444
www.royalgeorge.com.au

Why, hello there!

Regular readers of this blog may recall the annual winter solstice lunches I go on with some of my mates, and the rationale behind them (if not, read about previous ones here):
This year, we took our pagan festival to Kyneton on the suggestion of our rural host Lachlan Milne; and what a fantastic suggestion it was! In fact some suggested ALL of our future lunches should be at country pubs on the train line somewhere.

Read on to find out more and see some photos…

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Wednesday, June 20, 2018

Instant Soup Recommendation - Ajishima Freeze Dried Miso Soup

Happy Winter Solstice!!! (in Australia - 8pm tonight, the 21st June)... and congratulations if you're reading this in the Northern Hemisphere and welcome to your longest summer day (you lucky, lucky b2*$%rds!).

Wherever you are, one and all, welcome!

What better to warm the cockles of your particulars, in the cold of winter, than with a warm soup?  And dare I say it; an instant soup you made with the kettle?

"Quoi?  Quel horreur!! Are you seriously recommending we now eat from packets?  This is the thin end of the wedge..." I can hear you thinking.

Well, be prepared for a shock.  I rarely do this, and this is not a paid endorsement, but can I direct your feet to the Asian section of your average suburban supermarket?

For photos of the packet, click here:

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Sunday, May 27, 2018

Home made dog food

OK, fine, I can hear you saying:

"Where's the glamour gone?  Dog *?!@# food?  Kit's Cucina, that paragon of particularity, is now writing recipes for bally dog food (or "füd" if you'd prefer)?  I thought this was supposed to be a gourmet's paradise???"

Relax.  It is still gourmet.  I've been scratching my head on what to write about next, and on making up Liam the whippet's dinner this weekend, decided you might benefit from a recipe that feeds your dog for under a dollar a day, is good for them, makes them smell less doggy – making them more bearable to hang out with in close confines – as well as making (hem hem) "cleaning up after them" more bearable.

Now, read on for this canine culinary miracle...



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