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	<title>The Duxford</title>
	<link>http://www.theduxford.com</link>
	<description>Eat</description>
	<lastBuildDate>Wed, 29 Sep 2010 03:48:43 +0000</lastBuildDate>
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		<title>TOO LONG BETWEEN EATS&#8230;..</title>
		<description><![CDATA[It has been far too long between the last Duxford dinner session. Why you may ask? Fuck off, I&#8217;ve been busy. I find there is no better way to spend a Saturday morning in Sydney than to probe the mounds of produce on offer at the Kings Cross Markets. On my most recent trip Tim [...]]]></description>
		<link>http://www.theduxford.com/2010/09/too-long-between-eats/</link>
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		<title>Hot Smoking</title>
		<description><![CDATA[I love hot smoking. Quick, effective, and a tonne of fun. These little chicken wings, deboned then brined, only took 5 minutes before they were finished off in the deep fryer. Smoking is a brilliant technique to practice, as the flavour it grants your subject transforms it from the routine and expected taste normally experienced [...]]]></description>
		<link>http://www.theduxford.com/2010/03/hot-smoking/</link>
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		<title>Corn Cakes w Bonito Mayonaisse</title>
		<description><![CDATA[For the cakes: 500g Corn Kernels (Frozen or Fresh) 2 Eggs 250g Plain Flour 1 tsp Baking Powder 2 Scallions, sliced Handful of Coriander 100ml Water 1 Tbsp Honey Salt Black Pepper For the Mayo: 2 Egg Yolks 200ml Oil (Sunflower, Grapeseed) 1 Tbsp Instant Bonito Stock 1 tsp Hot water 1 tsp Grated Ginger [...]]]></description>
		<link>http://www.theduxford.com/2010/03/corn-cakes-w-bonito-mayonaisse/</link>
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		<title>Summer Dinner #4</title>
		<description><![CDATA[Some people may be quite incredulous to the fact that tearing apart animals and eating their flesh is quite enjoyable. For me, it ranks right up there with the same level of satisfaction you get after polishing off an entire peking duck or 3 dozen oysters. Or 20 McNuggets. Crustaceans scamper around the Earth&#8217;s seabeds [...]]]></description>
		<link>http://www.theduxford.com/2010/02/summer-dinner-4/</link>
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		<title>Summer Dinner #3</title>
		<description><![CDATA[Bloody hell, summer is nearly over. Better fire up the BBQ and make the most of the primo conditions. Portuguese style BBQ&#8217;d chooks are a crowd pleaser, and it&#8217;s not bloody hard to see why. Crisp, charcoaled skin smothered in piri piri hides a lucious white flesh that would make any cow &#8216;mooooo&#8217;.  BBQing isn&#8217;t [...]]]></description>
		<link>http://www.theduxford.com/2010/02/summer-dinner-3-2/</link>
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		<title>Summer Dinner #2</title>
		<description><![CDATA[Our mate Joel (ripper of a dude) is having a little crisis. Recently he has become incredibly cautious as to what food groups compose his diet, which I found a little disturbing. My fears were only magnified when he told us the meat group had been put on hiatus. Shocking. I&#8217;m not saying you can&#8217;t [...]]]></description>
		<link>http://www.theduxford.com/2010/02/summer-dinner-2/</link>
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		<title>Summer Lunch</title>
		<description><![CDATA[Sydney&#8217;s weather throughout the summer has been more imbalanced than a one-legged vegans diet. However on the off occasion when the sun decides to endure a lengthy stint outdoors, we have opted to follow suit enjoying lunch out on the deck. Strawberries and burrata begin the meal, which is probably my favourite thing to eat [...]]]></description>
		<link>http://www.theduxford.com/2010/02/summer-lunch-2/</link>
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		<title>Summer Dinner #1</title>
		<description><![CDATA[It has been a while since we have hosted a dinner at The Duxford, mainly due to certain members schedules and sheer laziness. Sometimes the meals we enjoy most are the ones we cook for ourselves, for no guests results in minimal stress, less dishes to clean and especially no vegan moon units to worry [...]]]></description>
		<link>http://www.theduxford.com/2010/02/summer-dinner-1/</link>
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		<title>White Asparagus, White Anchiove, Leg Ham, Basil and Sourdough Crumbs</title>
		<description><![CDATA[500g White Asparagus White Anchovies 2 Thin slices of Sourdough 2 slices of Leg Ham Handful of Basil Sea Salt Caster Sugar Black Pepper Extra Virgin Olive Oil Mustard Powder Unsalted Butter Wedge of Lemon Put a large pot of salted water on the stove, bring to the boil. Trim asparagus, set three spears aside. [...]]]></description>
		<link>http://www.theduxford.com/2010/02/white-asparagus-white-anchiove-leg-ham-basil-and-sourdough-crumbs/</link>
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		<title>Bouillabaisse ? ? ?</title>
		<description><![CDATA[Fish soup&#8230;..why on earth do we not see enough variations on Australian menus when we are surrounded by the ocean, which is home to some fantastic shellfish and finfish. I find fish soups can swing both ways, where on one hand you can have a strong, luxuriously rich bouillabaisse based demon and on the other, [...]]]></description>
		<link>http://www.theduxford.com/2010/02/bouillabaisse/</link>
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