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?

Friday, May 27, 2022

Best Italian bread recipe ever: "Let them eat... bread!"

Hello You!

You probably thought I'd popped my clogs with the length of time between entries - over a year - and that I was now just a virtual ghost, LIVING ONLY AS A MEMORY OF FOOD ARTICLES ON THE INTERWEBS.

But no, the fleshy me still exists, even if there HAVE been a few close scrapes and a bit too much gourmandising.

The reason I haven't been here in a while is because I've been working on a new action adventure book titled 'the Cornerstone' (set in Italy) for the last couple of years.  That, and a kind of awareness that everybody is posting stuff all the time, so what's the point (?), there's ten years of articles here if you're interested.

That said, I had to make this note because I just made the best loaf of bread in my life, from dried sachet yeast, and it was superb and SIMPLE (after two years of keeping a starter alive and making sourdough).  Read on to get the best Italian bread loaf at home without the need to build a wood fired oven... and a pretty good baking themed joke at the end!

To make the bread, you will need:

... full text