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<?xml-stylesheet type="text/xsl" media="screen" href="/~d/styles/rss2full.xsl"?><?xml-stylesheet type="text/css" media="screen" href="http://feeds.feedburner.com/~d/styles/itemcontent.css"?><rss xmlns:feedburner="http://rssnamespace.org/feedburner/ext/1.0" version="2.0"><channel><title>Taste Buddies - A Sydney Food Blog</title><link>http://allthingsnice.typepad.com/tastebuddies/</link><atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="self" type="application/rss+xml" href="http://feeds.feedburner.com/TasteBuddies" /><description>Food, photography, recipes and writing: bringing all my passions together! Drawing inspiration from every corner of the world's culinary culture. And taking it all back home for dinner.</description><language>en</language><lastBuildDate>Sat, 13 Nov 2010 18:51:53 PST</lastBuildDate><generator>TypePad http://www.typepad.com/</generator><feedburner:info uri="tastebuddies" /><atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="hub" href="http://pubsubhubbub.appspot.com/" /><feedburner:emailServiceId>TasteBuddies</feedburner:emailServiceId><feedburner:feedburnerHostname>http://feedburner.google.com</feedburner:feedburnerHostname><item><title>Hua Seng Hong Restaurant, Chinatown, Bangkok</title><link>http://feedproxy.google.com/~r/TasteBuddies/~3/OQ3EI8XaMK8/hua-seng-hong-restaurant-chinatown-bangkok.html</link><category>Thailand</category><category>Travel</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Syrie</dc:creator><pubDate>Sun, 14 Nov 2010 13:35:56 PST</pubDate><guid isPermaLink="false">tag:typepad.com,2003:post-6a00e008ccd4b388340133f57f1ab7970b</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[When I think of Thailand, I think of food. When I arrive in Thailand, my eyes invariably grow bigger than my stomach. And so the feast begins. Where to start? Pretty much as soon as you walk out of the...<br/>
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</div><img src="http://feeds.feedburner.com/~r/TasteBuddies/~4/OQ3EI8XaMK8" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://allthingsnice.typepad.com/tastebuddies/2010/11/hua-seng-hong-restaurant-chinatown-bangkok.html</feedburner:origLink></item><item><title>Vegetarian chilli: a meaty delight for herbivores</title><link>http://feedproxy.google.com/~r/TasteBuddies/~3/Hu1OrplGE0k/vegetarian-chilli.html</link><category>Mexican Recipes</category><category>Vegetarian Recipes</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Syrie</dc:creator><pubDate>Tue, 13 Jul 2010 04:10:06 PDT</pubDate><guid isPermaLink="false">tag:typepad.com,2003:post-6a00e008ccd4b388340133f2219115970b</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[Cool weather calls for piping hot bowls of chili. While I am of the carnivore persuasion, I take my chili, vegetarian-style. It's a meaty dish of black beans and red kidney beans in an aromatic stew of juicy tomatoes, capsicum...<br/>
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</div><img src="http://feeds.feedburner.com/~r/TasteBuddies/~4/Hu1OrplGE0k" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://allthingsnice.typepad.com/tastebuddies/2010/07/vegetarian-chilli.html</feedburner:origLink></item><item><title>blue water cafe + raw bar, Vancouver</title><link>http://feedproxy.google.com/~r/TasteBuddies/~3/gYKITxaI2tU/blue-water-cafe-raw-bar-vancouver.html</link><category>Vancouver</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Syrie</dc:creator><pubDate>Sun, 30 May 2010 22:02:57 PDT</pubDate><guid isPermaLink="false">tag:typepad.com,2003:post-6a00e008ccd4b388340133ef53d148970b</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[After being away from Vancouver for a year, there's one thing I miss most, apart from friends of course, and that is, the wild salmon. There's nothing like it. And while Australia has it's fair share of delicious fish, nothing...<br/>
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</div><img src="http://feeds.feedburner.com/~r/TasteBuddies/~4/gYKITxaI2tU" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://allthingsnice.typepad.com/tastebuddies/2010/05/blue-water-cafe-raw-bar-vancouver.html</feedburner:origLink></item><item><title>Crab and barramundi ravioli</title><link>http://feedproxy.google.com/~r/TasteBuddies/~3/Dwq0p3qd4Vc/crab_ravioli.html</link><category>French Recipes</category><category>Italian Recipes</category><category>Pasta Recipes</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Syrie</dc:creator><pubDate>Tue, 27 Apr 2010 04:13:53 PDT</pubDate><guid isPermaLink="false">tag:typepad.com,2003:post-6a00e008ccd4b388340133ecc36255970b</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[I promised the follow-up crab and barramundi ravioli and here it is! It was a cheat's version as I used store-bought egg-based wonton wrappers. It worked a treat and is a great shortcut for those of us who are time-starved......<br/>
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</div><img src="http://feeds.feedburner.com/~r/TasteBuddies/~4/Dwq0p3qd4Vc" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://allthingsnice.typepad.com/tastebuddies/2010/04/crab_ravioli.html</feedburner:origLink></item><item><title>Crab and barramundi-stuffed zucchini blossoms</title><link>http://feedproxy.google.com/~r/TasteBuddies/~3/qXmhsbd92XQ/stuffed-zucchini-blossoms.html</link><category>Appetizer Recipes</category><category>Australian Recipes</category><category>Fish &amp; Seafood Recipes</category><category>Italian Recipes</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Syrie</dc:creator><pubDate>Sun, 28 Feb 2010 00:56:49 PST</pubDate><guid isPermaLink="false">tag:typepad.com,2003:post-6a00e008ccd4b388340120a8dfe181970b</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[A few weeks ago as part of my cheffing course I did two days of work experience in a local Italian restaurant famed for it’s house-made pastas and bread and simple, rustic fare. I was pretty nervous on my first...<br/>
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</div><img src="http://feeds.feedburner.com/~r/TasteBuddies/~4/qXmhsbd92XQ" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://allthingsnice.typepad.com/tastebuddies/2010/02/stuffed-zucchini-blossoms.html</feedburner:origLink></item><item><title>Sicilian Anchovy Pasta with Toasted Breadcrumbs</title><link>http://feedproxy.google.com/~r/TasteBuddies/~3/kxgDybnKf1w/sicilian-anchovy-pasta-with-toasted-breadcrumbs.html</link><category>Australian Recipes</category><category>Italian Recipes</category><category>Pasta Recipes</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Syrie</dc:creator><pubDate>Wed, 27 Jan 2010 00:54:43 PST</pubDate><guid isPermaLink="false">tag:typepad.com,2003:post-6a00e008ccd4b388340120a80fe5d0970b</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[I haven’t had the pleasure of exploring Sicily yet however it’s on my ever-expanding list of places to visit. When I do go, I’ll be eagerly seeking out ‘pasta c'anciova e muddica’ – anchovy pasta with toasted breadcrumbs. I've recently...<br/>
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</div><img src="http://feeds.feedburner.com/~r/TasteBuddies/~4/kxgDybnKf1w" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://allthingsnice.typepad.com/tastebuddies/2010/01/sicilian-anchovy-pasta-with-toasted-breadcrumbs.html</feedburner:origLink></item><item><title>Poached Eggs: how to make them step-by-step</title><link>http://feedproxy.google.com/~r/TasteBuddies/~3/Exy87mIYfII/poached-eggs-how-to-make-step-by-step.html</link><category>Breakfast Recipes</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Syrie</dc:creator><pubDate>Mon, 04 Jan 2010 14:11:12 PST</pubDate><guid isPermaLink="false">tag:typepad.com,2003:post-6a00e008ccd4b388340128769f6491970c</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[There are many ways to poach an egg. Some are more reliable than others. If you’re like me, then you’ve experienced the miserable “egg soup" scenario. This is where your poached egg more closely resembles wispy threads floating in water...<br/>
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</div><img src="http://feeds.feedburner.com/~r/TasteBuddies/~4/Exy87mIYfII" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://allthingsnice.typepad.com/tastebuddies/2010/01/poached-eggs-how-to-make-step-by-step.html</feedburner:origLink></item><item><title>Strawberry Tart</title><link>http://feedproxy.google.com/~r/TasteBuddies/~3/jWMs4Ad1UMI/strawberry-tart.html</link><category>Chocolate Recipes</category><category>Dessert Recipes</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Syrie</dc:creator><pubDate>Tue, 24 Nov 2009 01:45:15 PST</pubDate><guid isPermaLink="false">tag:typepad.com,2003:post-6a00e008ccd4b388340128759522be970c</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[Week four into the pastry module and I am well and truly on a butter high. Not exactly great for the cholesterol but I’ve only got two weeks left until the end of term. One of our recent lessons included...<br/>
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</div><img src="http://feeds.feedburner.com/~r/TasteBuddies/~4/jWMs4Ad1UMI" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://allthingsnice.typepad.com/tastebuddies/2009/11/strawberry-tart.html</feedburner:origLink></item><item><title>Berry &amp; Ricotta Danishes</title><link>http://feedproxy.google.com/~r/TasteBuddies/~3/aCGdBWheHlA/berry-ricotta-danishes.html</link><category>Breakfast Recipes</category><category>Sweet Baking Recipes</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Syrie</dc:creator><pubDate>Thu, 05 Nov 2009 22:09:57 PST</pubDate><guid isPermaLink="false">tag:typepad.com,2003:post-6a00e008ccd4b388340120a67a396c970c</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[There’s something magical and fascinating about puff pastry and the way the buttery dough rises up to form crisp, golden layers of which there are anywhere between 513 up to 1459. This week I’ll be learning for a second time...<br/>
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</div><img src="http://feeds.feedburner.com/~r/TasteBuddies/~4/aCGdBWheHlA" height="1" width="1"/>]]></content:encoded><feedburner:origLink>http://allthingsnice.typepad.com/tastebuddies/2009/11/berry-ricotta-danishes.html</feedburner:origLink></item><item><title>Wagyu BBQ at Chef's Armoury, Sydney</title><link>http://feedproxy.google.com/~r/TasteBuddies/~3/RyNmz94NKo0/wagyu-bbq-at-chefs-armoury-sydney.html</link><category>Sydney</category><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Syrie</dc:creator><pubDate>Tue, 20 Oct 2009 04:22:49 PDT</pubDate><guid isPermaLink="false">tag:typepad.com,2003:post-6a00e008ccd4b388340120a657d93c970c</guid><content:encoded xmlns:content="http://purl.org/rss/1.0/modules/content/"><![CDATA[I’ve never been a big carnivore, preferring to graze mostly on vegetables, legumes and seafood. Recently, however, I attended the Wagyu BBQ at the Chef’s Armoury in Sydney, where I ate about a month’s worth of the most succulent, tender...<br/>
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