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?

Wednesday, February 11, 2015

Chinese New Year 2015 – Year of the Sheep

Hello (or should I say “ni hao”?)!

It occurs to me that Chinese New Year’s day is supposed to be next Thursday 19th Feb (opinions vary, and Crown Casino stretches the Lunar New Year out for a month… they know their ”lucky” key demographic, after all).

But don’t you think we should make next Wednesday a Chinese New Year’s eve dinner, and make it totally 70's style? (there's a picture of me here on the way to such a dinner...)

I do; I firmly believe in celebrating everybody’s holidays. You may as well – you get more fun that way, not to mention inter-cultural awareness.

This article looks at some Chinese New Year customs you can indulge in, and recommends a return to traditional (1970's) values.  Now read on!...

... full text
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