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	<title>Slow Food Perth &#187; taste</title>
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	<link>http://slowfoodperth.org.au</link>
	<description>Western Australia</description>
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		<title>The fifth quarter &#8211; waste not want not</title>
		<link>http://slowfoodperth.org.au/2012/01/the-fifth-quarter-waste-not-want-not/</link>
		<comments>http://slowfoodperth.org.au/2012/01/the-fifth-quarter-waste-not-want-not/#comments</comments>
		<pubDate>Tue, 10 Jan 2012 07:59:27 +0000</pubDate>
		<dc:creator>pauline</dc:creator>
				<category><![CDATA[the nose]]></category>
		<category><![CDATA[education]]></category>
		<category><![CDATA[taste]]></category>
		<category><![CDATA[traditions]]></category>

		<guid isPermaLink="false">http://slowfoodperth.org.au/?p=2913</guid>
		<description><![CDATA[THE fifth quarter or the quinto quarto is the offal of butchered animals. The offal generally amounts to about a fourth of the weight of the carcass. Until modern times the division of the cattle in Rome was made following this simple scheme, the first quarter was to be sold to the nobles, the second [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>World heirloom farm produce expo</title>
		<link>http://slowfoodperth.org.au/2011/04/world-heirloom-farm-produce-expo/</link>
		<comments>http://slowfoodperth.org.au/2011/04/world-heirloom-farm-produce-expo/#comments</comments>
		<pubDate>Sun, 17 Apr 2011 11:59:42 +0000</pubDate>
		<dc:creator>jamie</dc:creator>
				<category><![CDATA[the nose]]></category>
		<category><![CDATA[farmers' markets]]></category>
		<category><![CDATA[gardens]]></category>
		<category><![CDATA[taste]]></category>
		<category><![CDATA[traditions]]></category>

		<guid isPermaLink="false">http://slowfoodperth.org.au/?p=2678</guid>
		<description><![CDATA[A THREE-day exposition billed as &#8216;the largest heritage produce exhibition ever&#8217; will be held near San Francisco, California, in September 2011. Heirloom seeds and produce from 50 states, animals from the American Livestock Breeds&#8217; Conservancy, art and food will be on show at the Sonoma County Fairground between 13 and 15 September. A speaker programme [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Capers</title>
		<link>http://slowfoodperth.org.au/2010/12/capers/</link>
		<comments>http://slowfoodperth.org.au/2010/12/capers/#comments</comments>
		<pubDate>Sat, 11 Dec 2010 01:42:11 +0000</pubDate>
		<dc:creator>pauline</dc:creator>
				<category><![CDATA[the nose]]></category>
		<category><![CDATA[farming]]></category>
		<category><![CDATA[taste]]></category>
		<category><![CDATA[traditions]]></category>

		<guid isPermaLink="false">http://slowfoodperth.org.au/?p=2534</guid>
		<description><![CDATA[CAPERS as we know them are the young flower bud picked before they blossom. The flowers have white petals and light purple stamens and in Sicily where they are famous the flowers have no single flowering season or harvest time and last only for a day in the Mediterranean sun. But if allowed to turn [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The perfect grill</title>
		<link>http://slowfoodperth.org.au/2010/09/the-perfect-grill/</link>
		<comments>http://slowfoodperth.org.au/2010/09/the-perfect-grill/#comments</comments>
		<pubDate>Thu, 02 Sep 2010 01:26:10 +0000</pubDate>
		<dc:creator>pauline</dc:creator>
				<category><![CDATA[the nose]]></category>
		<category><![CDATA[taste]]></category>
		<category><![CDATA[terra madre]]></category>
		<category><![CDATA[traditions]]></category>

		<guid isPermaLink="false">http://slowfoodperth.org.au/?p=2229</guid>
		<description><![CDATA[VICTOR Arguinzoniz is the said to be the best grill man ever. His restaurant, Etxebarri, is in a Basque farmhouse about 40 minutes from Bilbao in the village of Axpe. The seasonal use of local produce is reflected in the menus which are written daily. David Pynt, Terra Madre delegate from Perth is there for [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Food additives explored</title>
		<link>http://slowfoodperth.org.au/2010/07/food-additives-explored/</link>
		<comments>http://slowfoodperth.org.au/2010/07/food-additives-explored/#comments</comments>
		<pubDate>Mon, 12 Jul 2010 00:58:06 +0000</pubDate>
		<dc:creator>pauline</dc:creator>
				<category><![CDATA[the nose]]></category>
		<category><![CDATA[supermarkets]]></category>
		<category><![CDATA[taste]]></category>

		<guid isPermaLink="false">http://slowfoodperth.org.au/?p=1955</guid>
		<description><![CDATA[IN her comprehensive article about food additives journalist Joanne Brockfield of &#8220;The Age&#8221; explores the issues from the historical to the serious health problems surrounding this topic. Read the full article]]></description>
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		<slash:comments>0</slash:comments>
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		<title>The argan tree and its delicious oil</title>
		<link>http://slowfoodperth.org.au/2010/07/the-argan-tree-and-its-delicious-oil/</link>
		<comments>http://slowfoodperth.org.au/2010/07/the-argan-tree-and-its-delicious-oil/#comments</comments>
		<pubDate>Thu, 01 Jul 2010 03:06:45 +0000</pubDate>
		<dc:creator>pauline</dc:creator>
				<category><![CDATA[the nose]]></category>
		<category><![CDATA[farming]]></category>
		<category><![CDATA[food community]]></category>
		<category><![CDATA[good clean and fair]]></category>
		<category><![CDATA[taste]]></category>
		<category><![CDATA[terra madre]]></category>
		<category><![CDATA[traditions]]></category>

		<guid isPermaLink="false">http://slowfoodperth.org.au/?p=1925</guid>
		<description><![CDATA[THE argan tree Argania spinosa only prospers in the Arganeraie, a region covering about 800,000 hectares in the Atlas Mountains in Morocco. The Arganeraie is under threat from modern agricultural practices as well as being deforested to make way for building sites. In December 1998 this area was recognised as a Biosphere Reserve by UNESCO. [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Rediscovering local foods</title>
		<link>http://slowfoodperth.org.au/2010/06/rediscovering-local-foods/</link>
		<comments>http://slowfoodperth.org.au/2010/06/rediscovering-local-foods/#comments</comments>
		<pubDate>Wed, 30 Jun 2010 01:16:30 +0000</pubDate>
		<dc:creator>pauline</dc:creator>
				<category><![CDATA[the nose]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[taste]]></category>
		<category><![CDATA[terra madre]]></category>
		<category><![CDATA[traditions]]></category>

		<guid isPermaLink="false">http://slowfoodperth.org.au/?p=1919</guid>
		<description><![CDATA[RENE Redzepi owner and chef of the restaurant Noma in Copenhagen says that returning to traditional roots, rediscovering products used more than 100 years ago and preparing them in different ways is part of his philosophy at his restaurant in Copenhagen. &#8220;Alot of products that we put on the table today are part of our [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>The best country pub steak sandwich</title>
		<link>http://slowfoodperth.org.au/2010/06/the-best-country-pub-steak-sandwich/</link>
		<comments>http://slowfoodperth.org.au/2010/06/the-best-country-pub-steak-sandwich/#comments</comments>
		<pubDate>Tue, 22 Jun 2010 01:23:47 +0000</pubDate>
		<dc:creator>pauline</dc:creator>
				<category><![CDATA[the nose]]></category>
		<category><![CDATA[farming]]></category>
		<category><![CDATA[good clean and fair]]></category>
		<category><![CDATA[taste]]></category>

		<guid isPermaLink="false">http://slowfoodperth.org.au/?p=1784</guid>
		<description><![CDATA[USING Blackwood Valley Beef, chef Luke Butler of the Bridgetown Hotel was the winning entry for &#8216;Best steak sandwich in Western Australia&#8217;. &#8216;The steak sandwich is an Australian icon that can define, not only an hotel, but an entire region when locally grown produce is used to create a culinary masterpiece,&#8217; said Bradley Woods, chief [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Coriander</title>
		<link>http://slowfoodperth.org.au/2010/04/coriander/</link>
		<comments>http://slowfoodperth.org.au/2010/04/coriander/#comments</comments>
		<pubDate>Wed, 14 Apr 2010 23:33:00 +0000</pubDate>
		<dc:creator>pauline</dc:creator>
				<category><![CDATA[the nose]]></category>
		<category><![CDATA[smell]]></category>
		<category><![CDATA[taste]]></category>

		<guid isPermaLink="false">http://slowfoodperth.org.au/?p=1256</guid>
		<description><![CDATA[ACCORDING to Jay Gottfried, a neuroscientist at Northwestern University who studies how the brain perceives smells, the senses of smell and taste evolved to evoke strong emotions&#8221;. In Harold MCGee&#8217;s Curious Cook latest article from the New York Times, Harold examines the curious nature of certain foods, such as coriander and how many people have [...]]]></description>
		<wfw:commentRss>http://slowfoodperth.org.au/2010/04/coriander/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Pink, black, blue and white</title>
		<link>http://slowfoodperth.org.au/2010/03/pink-black-blue-and-white/</link>
		<comments>http://slowfoodperth.org.au/2010/03/pink-black-blue-and-white/#comments</comments>
		<pubDate>Tue, 30 Mar 2010 14:32:48 +0000</pubDate>
		<dc:creator>pauline</dc:creator>
				<category><![CDATA[the nose]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[taste]]></category>

		<guid isPermaLink="false">http://slowfoodperth.org.au/?p=1245</guid>
		<description><![CDATA[MICHAEL Mckenzie reports on salt on Bush Telegraph&#8217;s Food on Friday. Michael interviews co author of a new book on salt &#8220;The salt book&#8221;, Fritz Gubler and highlights the many different types of salt around the world, salt and our health and how to use them. Listen to the interview on Bush Telegraph on Friday [...]]]></description>
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