Welcome!!one!

Hallo, Grüß Gott, bongiorno, 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?

Tuesday, March 29, 2016

KFC – Kit’s Fried Chicken


The Original KFC Recipe

 Thankyou Google search engines.

Okay, so this is another variant recipe from one I found on the net, and a meal I just remembered after cooking onion rings recently.

I originally got a Southern Fried Chicken recipe off SBS’s Food Safari, the US series, about four years ago… and their recipe is not bad.  But it requires you to fry the chicken for so long in the oil that the outside is like a burnt brick in order to get the meat cooked all the way to the bone (perhaps they use smaller chickens / chicken pieces, and have the lard not too hot).  But nobody wants you eating raw chicken.

The super trick to this recipe is cutting up the chicken the day before and letting it soak in buttermilk, which keeps the chicken deliciously moist and tender.

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Wednesday, March 16, 2016

Perfect Onion Rings

OK, OK! I know fried food is bad for you.  Especially me, with my alleged cholesterol problem and all.  But there’s a maxim I heard somewhere:
“Eat as much junk food as you like, so long as you make it yourself”

...the idea being that whatever you do, you can never make food as bad for you as the processed food industry would (who notoriously throw in things like corn syrup, emulsifiers, cancer causing flavourings and the like).

I saw an article in the newspaper recently for onion rings, where someone used beer batter, chilled in a fridge to make it like tempura, and was inspired since I had a stack of red onions kicking around with nothing to do.

Not being able to find the fabled recipe from the paper, I scanned the net and found this recipe (presented here with my own variations) which is MUCH SIMPLER. While making these I was taken back to other American classics I’d made like Kit’s Fried Chicken (What?  No recipe for that in this blog?  I’ll remedy that soon).

This recipe may not be for people watching their weight, but were so delicious and simple (and as American as rock 'n' roll), I just had to let you know.

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