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.

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

Wednesday, April 28, 2021

Let’s Make Pesto (Facciamo il pesto): a sneaky Genoese pasta dish for instant dinners... later

We were recently honoured at our little beach hut by a visit from our esteemed friends Sadie Jenkyn and Joseph (Joe) Staltari.  Apart from being kind, funny, intelligent, generous, good looking and terrific entertainment, they are both also (coincidentally) employees at iconic Melbourne mansion “Raheen” (of 'Power Without Glory' fame); Sadie being the head gardener, and Joe the head chef!


So what did we do while they visited?  Why, learn how to make pesto “properly”, of course, as well as having it served as it was designed to be in the Ligurian (or Genoese) fashion, with the traditional hand made pasta served with potatoes and beans.


See full method and photos below!


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