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 Jacques Tati. Show all posts
Showing posts with label Jacques Tati. Show all posts

Wednesday, July 6, 2016

Authentic Coq Au Vin Recipe

L’accent sur le coq, évidemment.

Bonjour mes petits cornichons. Comment allez vous? Malade de l’hiver? Vous avez les “blues”? Geler les fesses hors ? Sur le point d’ouvrir une veine à l’idée d’une journée grise plus pluvieuse à Melbourne ?

Jamais peur. Le Tour de France est ici! Et pour fêter cela, ainsi que de la fête nationale en France (14 juillet), je partage avec vous - oh, mon seul moelleux - un plat pour vous engraisser contre les vents d’hiver et vous laissant sourire jusqu’aux oreilles.

(I don’t expect you to know any French for this blog, but it’s fun, n’est pas? – click read more for the translation and le recipe!!)

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