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?

Thursday, October 18, 2018

2018 Royal Melbourne Wine Awards

https://www.rasv.com.au/royal-melbourne-wine-awards

Tasting Friday 19th October

I was fortunate enough to gain access to this industry event this morning, which features Australian wines exclusively, awards the Jimmy Watson trophy for best overall wine, and include in this review my pick of the bunch.

Wine maker Frank Butera was my host.  His family run winery Bass River Wineries were skillful enough to garner a silver medal in the Pinot Noir Category.

The wine notes/guide at the door lists 68 pages of wine with up to 49 bottles/types/vintages per page, so there's around 3,200 bottles of wine to try.  Sorry I couldn't cover them all, but the morning was only so long.

Find out the winners and grinners below...

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Tuesday, October 9, 2018

Cacio e Pepe


Welcome to the second instalment of Kit’s Cucina’s Trip to Italy, Rome special.  This instalment, let’s talk about “cacio e pepe”.

While we were in Rome, my wife was thrilled to remake her acquaintance with this dish; essentially cheese and pepper with pasta. This is a quintessentially “Rome” (as opposed to Roman) dish.  Jane particularly liked it because it ticked her "simple but tasty" boxes while not being considered a kid’s meal or pretend food.

That said, this is THE trendy dish of the moment in Australia – we discovered on our return.  The Age/Sydney Morning Herald not only made it the lead recipe in their food supplement last week, but it was the cover dish on their promotion for their Good Food Guide for 2018-19 (pictured here). So here’s my take on it if you would like to be on the zeitgeist, as it were.


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Monday, October 1, 2018

Italy: An Introduction (to a series of articles…)

Apologies for my absence, dear reader.

Things have been, how shall I put this?  ....hectic in my life.  My late father, Dr Denis Fennessy went and died (RIP Dad), I moved out of a house of eighteen years (not his, just coincidental), and subsequently went on a trip to Italy for a few weeks to recover – so I trust you don't blame me for the hiatus in entries here.

In good news, however, I have come back with a swag full of notes on Rome, Umbria and their local specialities which  should guarantee your gourmet satisfaction. I'll also be including some restaurant recommendations for you, which I'll be sharing over the next few weeks.

So what can one say about Italy, and what makes Italy so very… Italian?


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