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, April 3, 2018

Flambé

Hi!  I know it's been a while, so here's a video of me setting fire to my tarragon chicken over Easter (see Damien Pignolet's 'French' for the recipe... fantastic with saffron rice and a green salad).

Oh yes, and I've just followed my star sign's advice, and taken it easy and relaxed today... taking myself out to lunch.  And what a great idea.  If you have been finding yourself in difficulties, being dragged down by parking fines or fights with your telephone company (telco), can I recommend it?

I went to that stalwart o' Melbourne, the European, where I found out that "petite fours", the small desserts, are named (literally) "little oven", which is what they were traditionally baked in.  See?  You learn something new every day.


Anyway, miss you, love you, byeeeee!!!

(click here to see the vid!!)

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