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?
Showing posts with label spring surprise. Show all posts
Showing posts with label spring surprise. Show all posts

Monday, November 20, 2017

Chocolate Cherry Brownie Recipe*

*with mint and Toblerone variations

Brownies are very easy to make, can be whipped up for a nearly instant dessert, and – with a bit of innovation – you can turn them into your own flavour laboratory.

 Find below a quite successful brownie I recently made with an adult twist; a special ingredient not for children.  That’s right – cherry brandy and glacé cherries!  Rich and tasty (like you)!

Recipe below:


... full text
Labels: , , , , ,
Subscribe to: Posts (Atom)