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	<title>Slow Food Perth &#187; recipes</title>
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	<link>http://slowfoodperth.org.au</link>
	<description>Western Australia</description>
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		<title>Sustainable fish choices in Australia</title>
		<link>http://slowfoodperth.org.au/2009/02/sustainable-fish-choices-in-australia/</link>
		<comments>http://slowfoodperth.org.au/2009/02/sustainable-fish-choices-in-australia/#comments</comments>
		<pubDate>Mon, 09 Feb 2009 08:43:17 +0000</pubDate>
		<dc:creator>pauline</dc:creator>
				<category><![CDATA[recipes]]></category>
		<category><![CDATA[the nose]]></category>
		<category><![CDATA[fish]]></category>

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		<description><![CDATA[THE Natural Resources Advisory Council and the Nature Conservation Council of NSW have created a partnership to produce information about five sustainable choices of fish in Australia and the reasons why they are sustainable. Recipes also included in the link.]]></description>
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		<title>Recipe / Lyn&#8217;s delicious figs</title>
		<link>http://slowfoodperth.org.au/2008/03/recipe-lyns-delicious-figs/</link>
		<comments>http://slowfoodperth.org.au/2008/03/recipe-lyns-delicious-figs/#comments</comments>
		<pubDate>Tue, 11 Mar 2008 08:52:34 +0000</pubDate>
		<dc:creator>Jane</dc:creator>
				<category><![CDATA[recipes]]></category>

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		<description><![CDATA[Lyn de Reggie / Passata! O heavens&#8217; tomato! February 2008 Ingredients 12 whole fresh figs (750g) 100g blanched whole almonds (If you wish, so you can add an almond in the middle of each fig before cooking) 125g sugar 115g honey 2Tbs lemon juice 1 cinnamon stick Method Dissolve sugar with 3 cups water, add [...]]]></description>
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		<title>Recipe / Rosalba&#8217;s crostata</title>
		<link>http://slowfoodperth.org.au/2007/08/rosalbas-crostata/</link>
		<comments>http://slowfoodperth.org.au/2007/08/rosalbas-crostata/#comments</comments>
		<pubDate>Wed, 01 Aug 2007 03:53:37 +0000</pubDate>
		<dc:creator>pauline</dc:creator>
				<category><![CDATA[recipes]]></category>

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		<description><![CDATA[Rosalba Velletri / Slow Food Perth 01 Aug 2007 Ingredients 250g plain flour 125g butter 125g sugar 1 egg yolk and 1 whole egg Grated rind of 1 lemon 300g marmalade or favourite jam Method Sift the flour into a bowl, mix in the sugar and form a well, add the egg yolk, the whole [...]]]></description>
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		<title>Recipe / Rosalba&#8217;s date and apple cake</title>
		<link>http://slowfoodperth.org.au/2007/08/rosalbas-date-and-apple-cake/</link>
		<comments>http://slowfoodperth.org.au/2007/08/rosalbas-date-and-apple-cake/#comments</comments>
		<pubDate>Wed, 01 Aug 2007 03:49:48 +0000</pubDate>
		<dc:creator>pauline</dc:creator>
				<category><![CDATA[recipes]]></category>

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		<description><![CDATA[Rosalba Velletri / Slow Food Perth 01 Aug 2007 Ingredients 1 cup chopped pitted dates 2 cups peeled, cored, diced apple (2 medium apples) 1 Â¼ cups boiling water 1 tsp baking soda 150g (3/4 cup) soft butter 1 cup sugar 1 egg 1 tsp vanilla essence 2 cups plain flour 1 tsp baking powder [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Recipe / persian baklava</title>
		<link>http://slowfoodperth.org.au/2007/06/recipe-persian-baklava/</link>
		<comments>http://slowfoodperth.org.au/2007/06/recipe-persian-baklava/#comments</comments>
		<pubDate>Sat, 16 Jun 2007 08:29:27 +0000</pubDate>
		<dc:creator>jamie</dc:creator>
				<category><![CDATA[recipes]]></category>

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		<description><![CDATA[Farangeez Ahmadi / Slow Food Perth 16 June 2007 This recipe makes enough baklava to fill two baking dishes 43cm x 30cm x 2.5cm. You will need to make the syrup a few hours before so that it is cool before you assemble and later cook the baklava. Syrup 3 cups of sugar one and [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Recipe / Honey date cake</title>
		<link>http://slowfoodperth.org.au/2006/06/recipe-honey-date-cake/</link>
		<comments>http://slowfoodperth.org.au/2006/06/recipe-honey-date-cake/#comments</comments>
		<pubDate>Sun, 18 Jun 2006 10:06:47 +0000</pubDate>
		<dc:creator>jamie</dc:creator>
				<category><![CDATA[recipes]]></category>

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		<description><![CDATA[Romy Surtees / Elixir Raw Honey This cake has been a favourite at home for more than a decade. It must be old &#8211; it&#8217;s in ounces! The softening of the dates gives a delightful texture to the cake and the honey enhances the flavour. Ingredients 6 oz butter 1 cup Elixir Raw Honey (9oz) [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Recipe / Paulls Valley trifle</title>
		<link>http://slowfoodperth.org.au/2006/05/recipe-paulls-valley-trifle/</link>
		<comments>http://slowfoodperth.org.au/2006/05/recipe-paulls-valley-trifle/#comments</comments>
		<pubDate>Sat, 27 May 2006 10:13:01 +0000</pubDate>
		<dc:creator>jamie</dc:creator>
				<category><![CDATA[recipes]]></category>

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		<description><![CDATA[Freddie Kronborg / Slow Food Perth long table paddock luncheon / May 2006 Uses rhubarb, raspberry and pernod sauce made by Western Australian 2006 Terra Madre participant Patricia Tew of Bullsbrook Sponge Make two single layer sponges in a standard round or square tin, or buy plain sponges, turn out and then leave for a [...]]]></description>
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