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?

Wednesday, December 10, 2014

Christmas Means Terrines

For me anyway.

Since discovering few enjoy seafood as much as I on Christmas day, and also considering how we’re not officially allowed to give each other presents since the institution of Kris Kringle, I’ve hit upon a brilliant work around for both.  Making terrines. Bring one for lunch entree, and give people slices to take away with them at the end of the day.

Fussy eaters?  Tell them it's like a sausage roll without the pastry.

Simple, delicious, and unbelievably tasty, your doctor will be doing three sixties in her grave about the cholesterol you’re subjecting your body to.  But you can use for picnics, enjoy with a light red wine, and accompany these recipes with a crusty baguette, sour pickled cherries and of course the inestimable yet humble cornichon (you might also like to have young radishes whole as a side dish, to be eaten with cold butter and a sprinkle of salt flakes on top - fantastic).

Here are two excellent terrine recipes.

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Monday, December 1, 2014

I Love de Cake... Cinnamon Sponge with Raspberries and Cream


OK.  First things first.  I rarely if ever bake desserts.
Ever.

There are a couple of reasons for this.

The first is I tend to take my sugars via the agency of alcohol.  If I ate dessert I would be as fat as a fool.

The second is, as a "bloke", the cooking of desserts I feel is almost exclusively a woman's domain.

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