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	<title>Simple Flavours &#187; Fish &amp; Shellfish</title>
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	<link>http://www.simpleflavours.com.au</link>
	<description>Good Food, No Fuss, No Worries</description>
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		<title>Clams In An Oriental Sauce</title>
		<link>http://www.simpleflavours.com.au/2011/10/clams-in-an-oriental-sauce/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/clams-in-an-oriental-sauce/#comments</comments>
		<pubDate>Thu, 06 Oct 2011 05:42:30 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1496</guid>
		<description><![CDATA[Most cookbooks suggest that clams need to be cooked until they open, like mussels. Trouble is, by then they&#8217;re all but inedible. Just be sure you&#8217;re getting clams from a good supplier. The cooking-to-open business is about making sure you&#8217;re not eating dead clams. If your supplier is hot, you&#8217;ll have nothing to fear by [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Prawn In The Pan, And Two On The Toast</title>
		<link>http://www.simpleflavours.com.au/2011/10/a-prawn-in-the-pan-and-two-on-the-toast/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/a-prawn-in-the-pan-and-two-on-the-toast/#comments</comments>
		<pubDate>Thu, 06 Oct 2011 05:40:51 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1493</guid>
		<description><![CDATA[Okay, I prefer scampi to prawns, but Paul Hogan&#8217;s mob has its place in any kitchen, As Hogan said: don&#8217;t get fancy with prawns. Cook them quickly, eat them quickly.
Prawns should be kept as simple as possible. No need to deluge them with cream or rich stock-based sauces. Like most of the brilliantly flavoured, shelled [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/a-prawn-in-the-pan-and-two-on-the-toast/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chilli Mussels</title>
		<link>http://www.simpleflavours.com.au/2011/10/chilli-mussels/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/chilli-mussels/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 21:55:18 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1471</guid>
		<description><![CDATA[
1 clove garlic, sliced finely
2 chillies, chopped finely
1 knob ginger
2 tablespoons olive oil
2 teaspoons mustard seeds
¼ cup reduced tomato puree, or 1 teaspoon tomato paste and 2 skinned, chopped tomatoes
1 kg mussels, steamed and removed from their shells &#8211; Save the mussel &#8216;milk&#8217; and use about ½ cup for this dish, taking care to leave [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>King George Whiting In An Olive Oil Sauce</title>
		<link>http://www.simpleflavours.com.au/2011/10/king-george-whiting-in-an-olive-oil-sauce/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/king-george-whiting-in-an-olive-oil-sauce/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 21:53:21 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1466</guid>
		<description><![CDATA[The only thing that keeps me from buying King George whiting every time I visit the fishmonger is the high price. They really do shine. They&#8217;re so beautifully designed. Delicious to look at, delicious to eat. I just wish I could catch one.
Because of its regularly high price, King George whiting makes its way into [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/king-george-whiting-in-an-olive-oil-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fish Fingers, Fish Patties</title>
		<link>http://www.simpleflavours.com.au/2011/10/fish-fingers-fish-patties/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/fish-fingers-fish-patties/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 21:51:09 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1458</guid>
		<description><![CDATA[This is the story of a mid-life crisis. When idealism is confronted by pragmatism. When you are forced, suddenly, to think about the way life really works.
There can be few greater shocks in a man&#8217;s life than to come home and find the missus has been feeding the kids fish fingers from the freezer. Golly, [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/fish-fingers-fish-patties/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mussels In Almond Butter</title>
		<link>http://www.simpleflavours.com.au/2011/07/mussels-in-almond-butter/</link>
		<comments>http://www.simpleflavours.com.au/2011/07/mussels-in-almond-butter/#comments</comments>
		<pubDate>Thu, 14 Jul 2011 07:27:27 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1415</guid>
		<description><![CDATA[I&#8217;ve never quite understood why they sell mussels preserved in jars. Of all seafood, this is the easiest of all to cook, and possibly the one with the most options to play with.
Mussels are the seafood for those of us who are still looking keenly at our weekly bank statements. A kilo of mussels will [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/07/mussels-in-almond-butter/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Squid In Its Own Ink</title>
		<link>http://www.simpleflavours.com.au/2011/07/squid-in-its-own-ink/</link>
		<comments>http://www.simpleflavours.com.au/2011/07/squid-in-its-own-ink/#comments</comments>
		<pubDate>Tue, 12 Jul 2011 23:26:36 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1387</guid>
		<description><![CDATA[Squid cooked in its own defence mechanism might seem like the ultimate indignity for this aristocrat of the sea. It&#8217;s also supremely delicious, and so surprising and takes so little effort.
Squid in its own ink is one of the great slow-cooked dishes of the world. Most often considered a staple of Italian cooking, particularly around [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/07/squid-in-its-own-ink/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Oysters Toofey</title>
		<link>http://www.simpleflavours.com.au/2011/07/oysters-toofey/</link>
		<comments>http://www.simpleflavours.com.au/2011/07/oysters-toofey/#comments</comments>
		<pubDate>Tue, 12 Jul 2011 23:26:01 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1373</guid>
		<description><![CDATA[Oyster lovers are allowed to take their oysters cooked, despite what the toffs might think. This recipe came from Toofey&#8217;s, one of my favourite seafood joints.
Toofey&#8217;s chef, Michael Bacash, is one of the true fanatics of the business. Aiming for one thing: perfection. Perfection in his produce, perfection in his cooking, perfection in his service. [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/07/oysters-toofey/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Scampi With Herb Butter</title>
		<link>http://www.simpleflavours.com.au/2011/07/scampi-with-herb-butter/</link>
		<comments>http://www.simpleflavours.com.au/2011/07/scampi-with-herb-butter/#comments</comments>
		<pubDate>Tue, 05 Jul 2011 04:32:57 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1340</guid>
		<description><![CDATA[
2 scampi per person
handful of chopped herbs &#8211; Definitely chives, basil if it&#8217;s around, yes please to tarragon.
100 g unsalted butter
black pepper


1
Remove the heads of the scampi and slice them in half along their length. Remove the waste tract.
2
Soften the butter in your hands and mix through the chopped herbs until you have a ball [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/07/scampi-with-herb-butter/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fish, Flour And a Frypan</title>
		<link>http://www.simpleflavours.com.au/2011/06/fish-flour-and-a-frypan/</link>
		<comments>http://www.simpleflavours.com.au/2011/06/fish-flour-and-a-frypan/#comments</comments>
		<pubDate>Tue, 28 Jun 2011 00:14:57 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1326</guid>
		<description><![CDATA[It&#8217;s a natural that the recipe for fish cooked in flour should come from a mill on a river. Plenty of flour and, in those pre-pollution days, plenty of fish.
Professional cooks reckon that cooking fish like the miller&#8217;s wife, as in à la meunière, is the best way to cook swimmers of all sorts. They&#8217;re [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/06/fish-flour-and-a-frypan/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Slow-cooked Salmon</title>
		<link>http://www.simpleflavours.com.au/2011/05/slow-cooked-salmon/</link>
		<comments>http://www.simpleflavours.com.au/2011/05/slow-cooked-salmon/#comments</comments>
		<pubDate>Tue, 03 May 2011 07:00:52 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1192</guid>
		<description><![CDATA[Tasmania&#8217;s farmed salmon industry has gone from nothing to becoming one of our great providers in less than ten years. No wonder. The fish is pure joy, and available north, south, east and west, and all parts in between.
Here is really no need for any accompaniment to this dish, other than a little quality olive [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/05/slow-cooked-salmon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fish for the kids</title>
		<link>http://www.simpleflavours.com.au/2010/06/fish-for-the-kids/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/fish-for-the-kids/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 00:38:35 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=274</guid>
		<description><![CDATA[There are no rules for cooking for children. It&#8217;s as much a case of pulling out whatever they liked yesterday, adding two tablespoons of hope, a couple of wild jokes, and mixing it all together gently with patience; when they won&#8217;t take that, give them what they wanted in the first place.
Just persevere. Every now [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/fish-for-the-kids/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A touch of India, and scallops</title>
		<link>http://www.simpleflavours.com.au/2010/06/a-touch-of-india-and-scallops/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/a-touch-of-india-and-scallops/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 00:37:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=272</guid>
		<description><![CDATA[Scallops don&#8217;t need much assistance really. If you&#8217;re adding extras, make sure they are not of the sort which overwhelms. Allow the scallops to speak for themselves, and go for them as a light main course, perhaps preceding your best plate of cheese.
Onions, cooked slowly in the pan are a perfect accompaniment for just about [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Scallops on the half shell with a little soy</title>
		<link>http://www.simpleflavours.com.au/2010/06/scallops-on-the-half-shell-with-a-little-soy/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/scallops-on-the-half-shell-with-a-little-soy/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 00:36:11 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=270</guid>
		<description><![CDATA[For years we suffered the flavour loss which comes from that shonky fishmongers&#8217; method of profiting by soaking scallops, purportedly to clean them of any muck from the sea. All they did was rinse them of their best, most subtle flavours, and add large volumes of water, water we paid for on the scales.
Then one [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/scallops-on-the-half-shell-with-a-little-soy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A prawn salad with Gnocchi</title>
		<link>http://www.simpleflavours.com.au/2010/06/a-prawn-salad-with-gnocchi/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/a-prawn-salad-with-gnocchi/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 00:29:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=249</guid>
		<description><![CDATA[There are some old delicacies that just wouldn&#8217;t be the same without cream. Gnocchi is one of them. And the sauce that comes from belting down prawn stock with cream is just one of the most intense flavours of cooking. That&#8217;s the simple way, one-directional cooking, and by and large it&#8217;s fine. But now and [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Snapper in a tomato sauce</title>
		<link>http://www.simpleflavours.com.au/2010/06/snapper-in-a-tomato-sauce/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/snapper-in-a-tomato-sauce/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 06:29:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>
		<category><![CDATA[Starters]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=247</guid>
		<description><![CDATA[
			My past has come back to haunt me. As I read my cholesterol level on the lab sheet at 20 per cent higher than the optimum, my mind raced back through all those throwaway lines from food columns of the past: &#8216;drown the lot in butter&#8217;; &#8217;serve with cream or ice cream, or better both&#8217;; [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/snapper-in-a-tomato-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Poaching orange roughy</title>
		<link>http://www.simpleflavours.com.au/2010/06/poaching-orange-roughy/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/poaching-orange-roughy/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 06:22:17 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>
		<category><![CDATA[Starters]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=245</guid>
		<description><![CDATA[The previous butter-soaked fish dishes came from my restaurant days, somewhere between 1983 and 1988. The following was written in May, 1990, when the penny was starting to drop.
I think I must be falling for this health propaganda in some sort of subconscious way. Not so long ago, if you gave me a fish to [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/poaching-orange-roughy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bugs or scallops in a tarragon butter</title>
		<link>http://www.simpleflavours.com.au/2010/06/bugs-or-scallops-in-a-tarragon-butter/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/bugs-or-scallops-in-a-tarragon-butter/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 06:16:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>
		<category><![CDATA[Starters]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=243</guid>
		<description><![CDATA[You must learn from your mistakes. It was during one special dinner that a disastrous series of events, interspersed by one or two sacre bleus, led me to one of the most delectable treats I have tasted. Certainly the meal was the best part of an hour behind schedule, but the result was remarkable.
By great [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2010/06/bugs-or-scallops-in-a-tarragon-butter/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Prawns in a butter and black pepper sauce</title>
		<link>http://www.simpleflavours.com.au/2010/06/prawns-in-a-butter-and-black-pepper-sauce/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/prawns-in-a-butter-and-black-pepper-sauce/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 06:06:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>
		<category><![CDATA[Starters]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=241</guid>
		<description><![CDATA[I have flirted and failed with diets for so long I cannot look at the word these days without being riddled with guilt and self-doubt. I know all the reasons why a sensible diet should be part of my life. I eat too much, liking food for its delicious flavours and tastes, that I just [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>A parcel of mussels</title>
		<link>http://www.simpleflavours.com.au/2010/06/a-parcel-of-mussels/</link>
		<comments>http://www.simpleflavours.com.au/2010/06/a-parcel-of-mussels/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 06:02:43 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Fish & Shellfish]]></category>
		<category><![CDATA[Starters]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=239</guid>
		<description><![CDATA[
			There&#8217;s another, even more impressive-looking version of the previous dish, which is easier to prepare &#8212; crepes instead of puff pastry &#8212; and can be made well in advance. In the end, it looks like a purse. Flavour and wit together. It was one of the most consistent dishes on the old restaurant menu, and [...]]]></description>
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		<slash:comments>0</slash:comments>
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