Welcome!!one!

Hallo, Grüß Gott, buongiorno, bonjour and “g’day”.


It’s your old pal Kit (Christof) Fennessy here, just returned from a month long tour of the Alps. I hope (plan) to give each city we visited a review, and pass on any eating tips or associated recipes I gleaned over the coming weeks, as we work our way through winter here.


I've been writing this blog with your help for nine years, and there's over a hundred recipes, restaurant reviews of Australia and around the world, and general gourmet articles in these pages for you to fritter away your idle hours. I hope you enjoy it, and please send me any feedback or suggestions about what you'd like to see herein through the feedback link at the bottom of posts.

Want to know more about me? Friend me on facebook, follow me on twitter, or even look me up on linkedin! (or just read this, and you'll get a pretty good idea, really...)


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

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

Monday, April 29, 2013

Luke Nguyen's Duck Blood Salad - the intro to 2013!


WELCOME!!1!

Welcome to another year of Kit's Cucina!

2013 eh? Where does the time go? We're entering the fifth year of stuffing our gobs together, and for that I'm truly thankful (well it beats the alternative - not eating ever again!).

First stop, I'd like to apologise for my erroneous assumptions about the duck blood salad in Vietnam (as per my previous "welcome") on Luke Nugyen's show. I was discussing the hygiene of such foods with a Swiss chef, who opined at least the duck would be free range, organic, local produce, hormone free, and freshly killed... unlike the majority of poultry here en Australie.

In fact, you're much likelier to get sick from chiken in a bag here than you are drinking raw duck's blood in Vietnam!

Gulp! (this sound effect is supposed to be a worried swallow, not me skulling duck blood)

Many thanks to those groovers down at Blue Vapours HQ, who are all back on deck (even me) and having a cracking New Year! Ring the bell, we love you dear patrons!

We most assuredly hope you are having a great New Year too!

And with that, avante!

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