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.

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

Saturday, September 7, 2019

The simple things...

Hello You!

Well, I just had lunch (and sorry for neglecting you BTW... I’m working on a new novel which is eating all my time), but I just had a Florentine style lunch and thought I’d share it with you.

So when I was first in Italy, I was introduced to concept of Florentine v Bolognese style. Apparently the difference is, in Florence, when they cook, they do the simple things well. A steak, but the best steak. A vegetable, but the best vegetable, served simply. With the best oil and the best salt. No meal has more than five or six ingredients, but they are simply done using the best to hand.

Bologna? Many ingredients but complicated- so a sauce made with 33 ingredients and a two day cooking time.

Both delicious- no value statements . One makes the best of the best, the other dresses ingredients up.

Today’s lunch? An organic steak dried in the fridge, with garlic butter. Broccoli I from the garden, asparagus AND the best sidedish I’ve had in a while; fried mushrooms with (thick grated, partially boiled in a conical drainer for thirty seconds then fried in butter with shrooms) zucchini, butter and parsley. 10 stars!!

Talk soon!!!