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	<title>Simple Flavours</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>Blow-Waved Chicken</title>
		<link>http://www.simpleflavours.com.au/2011/10/blow-waved-chicken/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/blow-waved-chicken/#comments</comments>
		<pubDate>Thu, 06 Oct 2011 05:46:48 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Meaty Things]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1504</guid>
		<description><![CDATA[There&#8217;s method in the following madness. I&#8217;m rather keen on the Chinese method of cooking duck, drying out the skin as they do, to create a marvellous crunchy texture with real flavour. The following is something of the same with a chook.
There is something quite unnatural about blow-waving a chicken. The mere recollection of it [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/blow-waved-chicken/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Lamb Shanks, An Old Favourite, A New Way</title>
		<link>http://www.simpleflavours.com.au/2011/10/lamb-shanks-an-old-favourite-a-new-way/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/lamb-shanks-an-old-favourite-a-new-way/#comments</comments>
		<pubDate>Thu, 06 Oct 2011 05:45:25 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Meaty Things]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1502</guid>
		<description><![CDATA[No book of mine would be complete without a reference to lamb shanks. They&#8217;re not as cheap as they were, but they&#8217;re still far below so-called premium cuts.
Lamb shanks make for the most marvellous slow-cooked dish, no matter how you cook them. That doesn&#8217;t necessarily mean a stew. This is the muscly part of a [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/lamb-shanks-an-old-favourite-a-new-way/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lamb With Anchovies</title>
		<link>http://www.simpleflavours.com.au/2011/10/lamb-with-anchovies/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/lamb-with-anchovies/#comments</comments>
		<pubDate>Thu, 06 Oct 2011 05:44:01 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Meaty Things]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1499</guid>
		<description><![CDATA[Beware bizarre dishes from iffy restaurants. Try, with open arms, unheard of dishes from great restaurants. Chances are that what you are eating is either a delicacy of the chefs great grandmother, or a dish that has been developed after hours of labour. Great restaurants never serve shonky dishes. One of their roles is to [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/lamb-with-anchovies/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/clams-in-an-oriental-sauce/feed/</wfw:commentRss>
		<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>Chocolate Mousse Ice Cream</title>
		<link>http://www.simpleflavours.com.au/2011/10/chocolate-mousse-ice-cream/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/chocolate-mousse-ice-cream/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 22:23:02 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1461</guid>
		<description><![CDATA[Another treat for chocolate lovers. It&#8217;s easy to make and it&#8217;s one ice cream that doesn&#8217;t need a professional machine to make it creamy and smooth. The chocolate does that easily.
Stuck in the middle of my copy of Gaston Lenôtre&#8217;s inspiring and beautifully detailed Lenôtre&#8217;s Ice Creams and Pastries, is a sheet of yellow copy [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/chocolate-mousse-ice-cream/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chocolate And Pecan Tart</title>
		<link>http://www.simpleflavours.com.au/2011/10/chocolate-and-pecan-tart/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/chocolate-and-pecan-tart/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 22:19:43 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1454</guid>
		<description><![CDATA[The most time-consuming part of this dish is making the pastry. But if you&#8217;re an organised soul, this can be rather soothing. If you&#8217;re not, making pastry and cakes is the only time you should be.
This is the classic dish of the post food-processor era. It&#8217;s quite possible to do everything involved with this tart [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/chocolate-and-pecan-tart/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Don&#8217;t Laugh! Pumpkin And Quince Soup</title>
		<link>http://www.simpleflavours.com.au/2011/10/dont-laugh-pumpkin-and-quince-soup/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/dont-laugh-pumpkin-and-quince-soup/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 22:15:50 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1446</guid>
		<description><![CDATA[Unlikely partners, the pumpkin and the quince, despite sharing rather strange names and unlikely shapes. But they stand firmly behind my old rule of cooking: if they grow together, they go together.
The pumpkin is a marvellous vegetable to grow, if you&#8217;ve got a football ground as your backyard. Those vines spread and spread, covering all [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/dont-laugh-pumpkin-and-quince-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Usual Suspects &#8211; Tomatoes, Olives And Mushrooms</title>
		<link>http://www.simpleflavours.com.au/2011/10/the-usual-suspects-tomatoes-olives-and-mushrooms/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/the-usual-suspects-tomatoes-olives-and-mushrooms/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 22:13:09 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1443</guid>
		<description><![CDATA[Think of flavours you like when you&#8217;ve had a few beers. Toss them together with a bit of vinegar and a lot of olive oil. Chances are you&#8217;re on a winner.
Salads are marvellous because they are quick, they are made with the freshest of ingredients and, more often than not, they have come from a [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/the-usual-suspects-tomatoes-olives-and-mushrooms/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Warm Spinach Salad</title>
		<link>http://www.simpleflavours.com.au/2011/10/warm-spinach-salad/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/warm-spinach-salad/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 22:10:46 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Salad]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1439</guid>
		<description><![CDATA[
a little olive oil
250 g snow peas
250 g spinach, washed and dried
a little soy sauce
juice of 1 lemon
salt
black pepper
small bunch of chives, chopped finely
a few sage leaves, chopped roughly


1
Heat the olive oil in a non-stick pan or wok. Add the snow peas and stir until hot, but miles away from wilted. I like to have [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/warm-spinach-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Curry In A Hurry</title>
		<link>http://www.simpleflavours.com.au/2011/10/a-curry-in-a-hurry/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/a-curry-in-a-hurry/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 22:08:09 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Meaty Things]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1468</guid>
		<description><![CDATA[If this book offers you nothing more than a same-night curry, with real flavour and your control, then I&#8217;ll be happy. And &#8230; at least I&#8217;ll have my own reference, in a place I can find it.
This all started on a holiday at Mission Beach, about three-quarters of the way up the far north coast. [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/a-curry-in-a-hurry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rack of Lamb, An Unexpected Delight</title>
		<link>http://www.simpleflavours.com.au/2011/10/rack-of-lamb-an-unexpected-delight/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/rack-of-lamb-an-unexpected-delight/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 22:02:18 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Meaty Things]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1441</guid>
		<description><![CDATA[The lamb might seem to be the icon of Australian cooking. But before prosperity arrived, post-war, the lamb we ate was more likely to be the full-on big daddy or mummy of the flock, aka mutton. It&#8217;s only since the fifties that the baby baa-baas have been our favourite food.
The rack of lamb should be [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/rack-of-lamb-an-unexpected-delight/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>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/chilli-mussels/feed/</wfw:commentRss>
		<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>A Pure Indulgence: Scrambled Eggs With Scampi</title>
		<link>http://www.simpleflavours.com.au/2011/10/a-pure-indulgence-scrambled-eggs-with-scampi/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/a-pure-indulgence-scrambled-eggs-with-scampi/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 21:47:30 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Eggs]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1448</guid>
		<description><![CDATA[I was brought up on scrambled eggs. After stewing fruit, scrambling eggs might well have been my first try at the stove. I still love them, despite 14,322 helpings during my childhood and adolescence.
Funny thing about scrambled eggs. The routines you learn as a fair dinkum Aussie boy are not necessarily the routines you should [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/a-pure-indulgence-scrambled-eggs-with-scampi/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sweet Corn Fritters</title>
		<link>http://www.simpleflavours.com.au/2011/10/sweet-corn-fritters/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/sweet-corn-fritters/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 21:43:36 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Starters]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1437</guid>
		<description><![CDATA[Fry baby, fry! Fritters are fancied by all of us. They&#8217;re simple, they&#8217;re homely, they&#8217;re comfortable, and they sit well at any meal, at any time of day or night, on their own, or in the most exclusive company.
One of the favourite dishes from my old restaurant days was prawns sitting on a bed of [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/sweet-corn-fritters/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Risotto The Simplest Way</title>
		<link>http://www.simpleflavours.com.au/2011/10/risotto-the-simplest-way/</link>
		<comments>http://www.simpleflavours.com.au/2011/10/risotto-the-simplest-way/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 21:39:04 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1451</guid>
		<description><![CDATA[Risotto snobs say their way is the only way. They&#8217;re wrong, and they&#8217;re right. Cook it to the consistency you like. And stick with it.
The secret to success with risotto is to have two large, heavy-based pots, one for cooking the rice, the other for preparing and maintaining a stock at a simmer while you [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/10/risotto-the-simplest-way/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Squiggly Pasta With Carrots, For Kids</title>
		<link>http://www.simpleflavours.com.au/2011/07/squiggly-pasta-with-carrots-for-kids/</link>
		<comments>http://www.simpleflavours.com.au/2011/07/squiggly-pasta-with-carrots-for-kids/#comments</comments>
		<pubDate>Thu, 14 Jul 2011 07:43:36 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Pasta, Risottos and other Yummies]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1435</guid>
		<description><![CDATA[Carrots are an underrated treasure, the most consistently cheap star in any vegie shop. We should all praise the Lord they have never become trendy.
I have very fond memories of this dish: I love the memories of the flavour; I love the idea of using that underrated root the carrot as the star of the [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Passionfruit Mousse</title>
		<link>http://www.simpleflavours.com.au/2011/07/passionfruit-mousse/</link>
		<comments>http://www.simpleflavours.com.au/2011/07/passionfruit-mousse/#comments</comments>
		<pubDate>Thu, 14 Jul 2011 07:32:45 +0000</pubDate>
		<dc:creator>Geoff Slattery</dc:creator>
				<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://www.simpleflavours.com.au/?p=1421</guid>
		<description><![CDATA[No matter where you are, you can grow a passionfruit vine. Plant and wait, and pick and pick and pick and pick.
Passionfruit is one of those rare products of which you never get tired. Eat it fresh, crunching those delicious seeds as you go, or use its juice to flavour creams and custards and jellies [...]]]></description>
		<wfw:commentRss>http://www.simpleflavours.com.au/2011/07/passionfruit-mousse/feed/</wfw:commentRss>
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