Welcome!!one!

Hallo, Grüß Gott, buongiorno, bonjour and “g’day”.


It’s your old pal Kit (Christof) Fennessy here, just returned from a month long tour of the Alps. I hope (plan) to give each city we visited a review, and pass on any eating tips or associated recipes I gleaned over the coming weeks, as we work our way through winter here.


I've been writing this blog with your help for nine years, and there's over a hundred recipes, restaurant reviews of Australia and around the world, and general gourmet articles in these pages for you to fritter away your idle hours. I hope you enjoy it, and please send me any feedback or suggestions about what you'd like to see herein through the feedback link at the bottom of posts.

Want to know more about me? Friend me on facebook, follow me on twitter, or even look me up on linkedin! (or just read this, and you'll get a pretty good idea, really...)


A big thank you, as always, to my sponsors at Blue Vapours (use them for all your design and advertising needs - we've just returned and are waiting for your call!).

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

Monday, April 29, 2013

Syracuse Restaurant & Wine Bar


23 Bank Place, Melbourne, VIC 3000.

Last night we got taken out by our friends Genine and Tim for dinner to celebrate the purchase of their new city apartment - slap bang in the middle of Collins Street’s financial district.

When looking for a place to eat, we strolled up Bank Place, past the “historic” Mitre Tavern (had the usual argument about whether it was the oldest or second oldest pub in Melbourne), and then walked through the glamorous curtained narthex of ‘Syracuse’.

Syracuse, the city, is in Sicily, but I wouldn’t typify the food at its namesake restaurant as Italian.  It’s more of a high (HIGH) food blend of European cuisines with a kind of road kill twist.

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Old polls... Easter and Martinis!



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Luke Nguyen's Duck Blood Salad - the intro to 2013!


WELCOME!!1!

Welcome to another year of Kit's Cucina!

2013 eh? Where does the time go? We're entering the fifth year of stuffing our gobs together, and for that I'm truly thankful (well it beats the alternative - not eating ever again!).

First stop, I'd like to apologise for my erroneous assumptions about the duck blood salad in Vietnam (as per my previous "welcome") on Luke Nugyen's show. I was discussing the hygiene of such foods with a Swiss chef, who opined at least the duck would be free range, organic, local produce, hormone free, and freshly killed... unlike the majority of poultry here en Australie.

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Tuesday, April 16, 2013

Pipped Olives Can Get Stuffed

Is it just me? OK, I get that pipped olives are notionally easier to eat, because you don't have to spit out the pips.

But THEN you find a secret pip you weren't expecting and smash a tooth (or your dentures - we're not "teethist" here) on the stone they were supposed to have removed from your path.

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Wednesday, April 10, 2013

Bendigo Provencal: A Maldon / Castlemaine weekender


Rendez-Vous

35A Reef Street
Maldon 3463
03 5475 2194
0466 069 093

Bonjour!  Ca va?  Beauty!

Qu’est que si que ca?  Why am I speaking French while being whole heartedly Aussie?  Let me tell you a story about last weekend.

We went away with some friends up to the Central Goldfields of Victoria; specifically a weekend in Maldon with a day trip into Castlemaine.  We ate at an auberge, I gorged like I was on a Bacchanal, ended up like a haggis AND came up with the concept of "Bendigo Provencal".


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