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	<title>Addictive and consuming</title>
	<atom:link href="http://jeroxie.com/addiction/feed/" rel="self" type="application/rss+xml" />
	<link>http://jeroxie.com/addiction</link>
	<description>Food - Brings people together.</description>
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		<title>The Australian food and drink bloggers&#8217; conference &#8211; Eat.Drink.Blog</title>
		<link>http://jeroxie.com/addiction/the-australian-food-and-drink-bloggers-conference-eat-drink-blog/</link>
		<comments>http://jeroxie.com/addiction/the-australian-food-and-drink-bloggers-conference-eat-drink-blog/#comments</comments>
		<pubDate>Sat, 20 Mar 2010 12:19:14 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Event]]></category>
		<category><![CDATA[Australia]]></category>
		<category><![CDATA[blogsherpa]]></category>
		<category><![CDATA[conference]]></category>
		<category><![CDATA[melbourne]]></category>
		<category><![CDATA[Victoria]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3630</guid>
		<description><![CDATA[After many months of planning, discussion and almost throwing in the towel, we will be having our first ever Australian food &#038; drink bloggers' conference - Eat Drink Blog. It is through perseverance and hard work of many food bloggers and of course, our sponsors, that this event is happening on the 21st of March, Sunday.

I am really glad to be part of this event and will be part of the panel for 'SEO and how to be social'. Presenting in front of fellow bloggers and friends feels a little daunting but thanks to advice from @stickifingers and @essjayeff, I feel much more relax about it now. By the way, did I mention that Pim from Chezpim will be making an appearance as well?]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/the-australian-food-and-drink-bloggers-conference-eat-drink-blog/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Beer deluxe presenting Shinobi Japanese Secret Beer Garden</title>
		<link>http://jeroxie.com/addiction/beer-deluxe-presenting-shinobi-japanese-secret-beer-garden/</link>
		<comments>http://jeroxie.com/addiction/beer-deluxe-presenting-shinobi-japanese-secret-beer-garden/#comments</comments>
		<pubDate>Thu, 18 Mar 2010 20:25:46 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Event]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[casual dining]]></category>
		<category><![CDATA[Australia]]></category>
		<category><![CDATA[blogsherpa]]></category>
		<category><![CDATA[japanese]]></category>
		<category><![CDATA[melbourne]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[review]]></category>
		<category><![CDATA[Shinobi]]></category>
		<category><![CDATA[Victoria]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3602</guid>
		<description><![CDATA[For the month of March 2010 and in support of the official Melbourne Food and Wine Festival , Beer DeLuxe, at Federation Square, will showcase Japanese culture, beers and food as part of the Shinobi Japanese Secret Beer Garden. Just in case you are wondering, Shinobi means Ninja in Japanese. Also in support of L'Oreal Melbourne Fashion Festival and promotion of young creative talent, this secret garden is especially designed by Tokyo-born and Melbourne-based graphic designer, Nami Kano and University of Melbourne Master’s of Architecture student, Olivia Fielding.

I was thrilled to receive an invite from Beer Deluxe to the garden and had a taste of some of the Japanese offerings that is served here for a short time only. I had been to Beer Deluxe a couple of times before after work when I used to work in the CBD. They have a big repertoire of beers from around the world and I believe about 8 - 10 different beers on tap. And I was totally surprised how the outdoor area facing Flinders Street has been transformed. It is such a pity that this set up will be taken down early April as it's a great outdoor area for beer lovers.]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/beer-deluxe-presenting-shinobi-japanese-secret-beer-garden/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Meatless Day Challenge #13 Almost Ribollita</title>
		<link>http://jeroxie.com/addiction/meatless-day-challenge-13-almost-ribollita/</link>
		<comments>http://jeroxie.com/addiction/meatless-day-challenge-13-almost-ribollita/#comments</comments>
		<pubDate>Wed, 17 Mar 2010 20:55:06 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[lunchbox]]></category>
		<category><![CDATA[meatless day]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[fresh ingredients]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3587</guid>
		<description><![CDATA[Autumn is upon us and it is time where thick soups, stews, roasts, pies and loads of yummy rich desserts (especially chocolate) to tie us through the grey and cold weather. This week will be the first of the thick soups to make its appearance.

I am not Italian and I am sure many Italians will have their own secret recipe for Ribollita. It is a Tuscan dish that means 'reboiled'.  There are so many versions of this but it seems that the most Italian recipe involves the use of stale bread in the soup. I had it at the side and hence is it called 'Almost Ribollita'. The vegetable and bean soup was definitely kept overnight and then reheated the next day, a good drizzle of good olive oil and served with a side of toasted sourdough bread.]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/meatless-day-challenge-13-almost-ribollita/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Cookbook Challenge W17 (Vietnamese) Caramelised fish with pineapple</title>
		<link>http://jeroxie.com/addiction/cookbook-challenge-w17-vietnamese-caramelised-fish-with-pineapple/</link>
		<comments>http://jeroxie.com/addiction/cookbook-challenge-w17-vietnamese-caramelised-fish-with-pineapple/#comments</comments>
		<pubDate>Mon, 15 Mar 2010 20:52:33 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Vietnamese]]></category>
		<category><![CDATA[cookbook challenge]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[fresh ingredients]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[pineapple]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3572</guid>
		<description><![CDATA[Many of twitter friends has heard me moan and whinge about the Metro last week. The trains are late almost everyday for the last 3 weeks. It is such a failure and it's frustrating during peak hours to travel in jam packed trains. The current transportation system is just not 'smart' and 'fit' enough to handle the increased population. It gets worse when it gets hit with extreme weather conditions.

Some of you may not be aware of our recent flood and hail that happened in Melbourne. We were fortunate to be home. The hail stones were as big as golf balls! And have a look at one of the many videos that can be found on YouTube.]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/cookbook-challenge-w17-vietnamese-caramelised-fish-with-pineapple/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Daring Cooks Challenge (Mar&#8217;10) Pumpkin, carrot and barley risotto</title>
		<link>http://jeroxie.com/addiction/daring-cooks-challenge-mar10-pumpkin-carrot-and-barley-risotto/</link>
		<comments>http://jeroxie.com/addiction/daring-cooks-challenge-mar10-pumpkin-carrot-and-barley-risotto/#comments</comments>
		<pubDate>Sat, 13 Mar 2010 23:33:30 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Australian]]></category>
		<category><![CDATA[Daring Cooks Challenge]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[fresh ingredients]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3525</guid>
		<description><![CDATA[The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

I wished I had a little more time for this challenge as risotto is one of my favourite comfort food in winter. It has been such a jam packed period and with parents-in-law coming over for a visit, this is what I can offer and I hope it is not too shabby!]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/daring-cooks-challenge-mar10-pumpkin-carrot-and-barley-risotto/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>Planning &#8211; Ramen adventure</title>
		<link>http://jeroxie.com/addiction/planning-ramen-adventure/</link>
		<comments>http://jeroxie.com/addiction/planning-ramen-adventure/#comments</comments>
		<pubDate>Fri, 12 Mar 2010 01:14:13 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Event]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[melbourne]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3554</guid>
		<description><![CDATA[Hello fellow friends,

In my earlier post about 'The search of the best tonkotsu ramen in Melbourne', it did conclude and mentioned that a few Melbourne food bloggers and myself have decided to embark on a one day ramen adventure. After many email exchanges, we have concluded on a rating system and its criteria.

   1. Broth
   2. Noodle
   3. Toppings
]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/planning-ramen-adventure/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Meatless Day Challenge #12 Daikon, carrots &amp; mushroom stew</title>
		<link>http://jeroxie.com/addiction/meatless-day-challenge-12-daikon-carrots-mushroom-stew/</link>
		<comments>http://jeroxie.com/addiction/meatless-day-challenge-12-daikon-carrots-mushroom-stew/#comments</comments>
		<pubDate>Wed, 10 Mar 2010 20:53:33 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[meatless day]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[chinese]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[stew]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3530</guid>
		<description><![CDATA[I am always on the lookout for simple and yummy meatless recipe every week. This week's meatless day dish is inspired by Christine's Stewed Beancurd Puffs with Daikon &#038; Carrot. It fits the bill and it has been awhile since we have cooked with daikon  or also known as white radish. Daikon has a nice subtle sweet but clean taste and it takes on flavour really well. I love it chunky in soups or julienne raw and served in salads.

After a trip to Footscray market, I decided to ditch the tofu puffs and got Enoki mushroom, baby corns and fresh shitake mushrooms. This dish is a collaboration of myself and Mister. I prepped the ingredients, he cooked and I took the photos. And I have to say it turned out pretty good. ]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/meatless-day-challenge-12-daikon-carrots-mushroom-stew/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Why St. Ali</title>
		<link>http://jeroxie.com/addiction/st-ali/</link>
		<comments>http://jeroxie.com/addiction/st-ali/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 21:01:46 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Australian]]></category>
		<category><![CDATA[cafe]]></category>
		<category><![CDATA[eating out]]></category>
		<category><![CDATA[Australia]]></category>
		<category><![CDATA[blogsherpa]]></category>
		<category><![CDATA[coffee]]></category>
		<category><![CDATA[melbourne]]></category>
		<category><![CDATA[Melbourne CBD]]></category>
		<category><![CDATA[review]]></category>
		<category><![CDATA[south melbourne]]></category>
		<category><![CDATA[Victoria]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3491</guid>
		<description><![CDATA[I was going through the photos the other day and realised that I have taken many food and coffee shots of St. Ali but never blogged since the one I did in August last year - name of post. It deserves a part 2 and even 3. I tend to visit it when I have a long morning at work or when I just feel like chilling out by myself and away from work. It isn't exactly the quietest cafe in South Melbourne. It is always buzzing with people, the slayer hard at work, beans roasting in the far end and sipping of coffee and kling klang of cutlery. ]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/st-ali/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Cookbook Challenge W16 (Noodle) Mee Siam</title>
		<link>http://jeroxie.com/addiction/cookbook-challenge-w16-noodle-mee-siam/</link>
		<comments>http://jeroxie.com/addiction/cookbook-challenge-w16-noodle-mee-siam/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 20:30:24 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[cookbook challenge]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[fresh ingredients]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[nonya]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3512</guid>
		<description><![CDATA[Lontong, mee siam, fried carrot cake and kaya toast are just some of my favourite breakfast that I must have when I am back in Singapore. I will take an early drive to the nearest hawker center for my daily morning fix. It is normal to have something spicy along with a super sweet kopi (coffee with condensed milk) for breakfast. And since I am usually back only for a short visit, I tend to indulge in more than one breakfast a day!]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/cookbook-challenge-w16-noodle-mee-siam/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>2 double passes to Taste of Sydney</title>
		<link>http://jeroxie.com/addiction/2-double-passes-to-taste-of-sydney/</link>
		<comments>http://jeroxie.com/addiction/2-double-passes-to-taste-of-sydney/#comments</comments>
		<pubDate>Sun, 07 Mar 2010 23:13:36 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Giveaway]]></category>
		<category><![CDATA[Sydney]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3521</guid>
		<description><![CDATA[Thanks to everyone that entered! It was really interesting reading all the comment and emails. ]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/2-double-passes-to-taste-of-sydney/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>The search of the best tonkotsu ramen in Melbourne</title>
		<link>http://jeroxie.com/addiction/the-search-of-the-best-tonkatsu-ramen-in-melbourne/</link>
		<comments>http://jeroxie.com/addiction/the-search-of-the-best-tonkatsu-ramen-in-melbourne/#comments</comments>
		<pubDate>Sat, 06 Mar 2010 22:28:36 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Japanese]]></category>
		<category><![CDATA[cheap eat]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[Australia]]></category>
		<category><![CDATA[blogsherpa]]></category>
		<category><![CDATA[melbourne]]></category>
		<category><![CDATA[Melbourne CBD]]></category>
		<category><![CDATA[Richmond]]></category>
		<category><![CDATA[Sydney]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3156</guid>
		<description><![CDATA[A call to all Melbournians - Where is your favourite ramen shop?
I am not sure when Mister started his craze for Ramen, in particular, Tonkotsu. I thought long and hard and it seems that Menya Noodle Bar in Sydney is the culprit. Mister discovered this place while on a short visit up in Sydney. The next time we were up there, he insisted that we had to pay homage to this place.

Before I carry on with my rambles, let me briefly explain what tonkotsu is. It is a cloudy pork soup base. It's cloudiness  comes from being cooked with crushed pork bones for hours. Hence, its porky aroma and heavy pork tastes in its broth.
]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/the-search-of-the-best-tonkatsu-ramen-in-melbourne/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Meatless Day Challenge #11 &#8211; Smoked tofu udon with sugar snap peas and quail eggs</title>
		<link>http://jeroxie.com/addiction/meatless-day-challenge-11-smoked-tofu-udon-with-sugar-snap-peas-and-quail-eggs/</link>
		<comments>http://jeroxie.com/addiction/meatless-day-challenge-11-smoked-tofu-udon-with-sugar-snap-peas-and-quail-eggs/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 20:27:55 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Japanese]]></category>
		<category><![CDATA[meatless day]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3433</guid>
		<description><![CDATA[With all the over indulgence during the last couple of weeks, all I wanted this week was to have more vegetables in my diet. So over the weekend, I roasted a big batch of vegetables that I had with either fish or lamb during the week. It was just with oven roasted sea salt, black pepper and a good dose of olive oil.

And look what I found? Yellow Zucchinis! Don't they look super bright and cheery?]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/meatless-day-challenge-11-smoked-tofu-udon-with-sugar-snap-peas-and-quail-eggs/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>My delicious Chinese New Year 2010</title>
		<link>http://jeroxie.com/addiction/my-delicious-chinese-new-year-2010/</link>
		<comments>http://jeroxie.com/addiction/my-delicious-chinese-new-year-2010/#comments</comments>
		<pubDate>Wed, 03 Mar 2010 20:35:17 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Australia]]></category>
		<category><![CDATA[blog]]></category>
		<category><![CDATA[blogsherpa]]></category>
		<category><![CDATA[chinese]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[fresh ingredients]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[malaysian]]></category>
		<category><![CDATA[melbourne]]></category>
		<category><![CDATA[review]]></category>
		<category><![CDATA[South Yarra]]></category>
		<category><![CDATA[Victoria]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3352</guid>
		<description><![CDATA[I need to take a break from all the feasting after this hectic 2 weeks of eating and drinking. It all started a couple of weeks before Chinese New Year where we spent my weekends making pineapple tarts, cashew nut cookies and kuih bangkit. And I made heart-shaped ones because the first day of Chinese New Year falls on Valentine's Day as well. So more love around for everyone!
A small group of us decided to celebrate both eve and first day of Chinese New Year together. And our place were opened to them. On the eve, we opted to have steamboat. As usual, I volunteered to shop and make 2 types of broth for the evening. The night before was the 30th birthday of 2 friends. Mister and I were shopping totally hungover. We were not a pretty sight. But the party must go on and so we dragged our sorry self to the markets.]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/my-delicious-chinese-new-year-2010/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Cookbook Challenge w15 (Muffins) &#8211; What muffin are you?</title>
		<link>http://jeroxie.com/addiction/cookbook-challenge-w15-muffins-what-muffin-are-you/</link>
		<comments>http://jeroxie.com/addiction/cookbook-challenge-w15-muffins-what-muffin-are-you/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 20:41:15 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[cookbook challenge]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3384</guid>
		<description><![CDATA[Baking is not one of my forte. And even when I do follow a recipe exactly, the end product is usually still not up to scratch. So this week, I thought I will stick to a no fuss muffin recipe. I found a berry muffin recipe in Women's Weekly, Old fashioned Favourites. It looked farily simple and with very little ingredients and only 3 steps!. Sounds like a fool proof recipe.

And as always, I decided to change the recipe. A few days before muffin making day, I posted a random question on my facebook fan page asking Mars or Snickers. Most preferred Snickers and I do too. The caramel in Mars makes it heavier and way too sweet for my palate. I had a couple of 18g Snicker and Mars bar so I would use this instead of berries in the muffin recipe. ]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/cookbook-challenge-w15-muffins-what-muffin-are-you/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Nuffnang food bloggers gathering &#8211; Collins Kitchen at the Grand Hyatt</title>
		<link>http://jeroxie.com/addiction/nuffnang-food-bloggers-gathering-collins-kitchen-at-the-grand-hyatt/</link>
		<comments>http://jeroxie.com/addiction/nuffnang-food-bloggers-gathering-collins-kitchen-at-the-grand-hyatt/#comments</comments>
		<pubDate>Sun, 28 Feb 2010 23:35:06 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Australian]]></category>
		<category><![CDATA[Event]]></category>
		<category><![CDATA[eating out]]></category>
		<category><![CDATA[Australia]]></category>
		<category><![CDATA[blogsherpa]]></category>
		<category><![CDATA[melbourne]]></category>
		<category><![CDATA[Melbourne CBD]]></category>
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		<category><![CDATA[review]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3252</guid>
		<description><![CDATA[What a feast! My need-to-lose-weight-diet was definitely thrown out of the window that evening. I could not help myself. The spread was fantastic and to top it all, great company. So many thanks to Nuffnang and Collins Kitchen for organising this foodbloggers event. More I say!
The executive chef, Jason Camillo took us around the open kitchen and introduce us to its 5 different stations - sushi &#038; crustacean, deli counter, wok, grill &#038; wood fire oven and of course, patisserie. It is all about the food. Most of the produce here is sourced locally and menus are changed once every 6 months.]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/nuffnang-food-bloggers-gathering-collins-kitchen-at-the-grand-hyatt/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
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		<item>
		<title>Gnocchi party and all the amazing contribution</title>
		<link>http://jeroxie.com/addiction/gnocchi-party-and-all-the-amazing-contribution/</link>
		<comments>http://jeroxie.com/addiction/gnocchi-party-and-all-the-amazing-contribution/#comments</comments>
		<pubDate>Sun, 28 Feb 2010 08:08:56 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Event]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[fresh ingredients]]></category>
		<category><![CDATA[gnocchi party]]></category>
		<category><![CDATA[home cooking]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3326</guid>
		<description><![CDATA[I will like to thank to all that came to the party. I feel so humbled by this experience. All of you are super great cooks in your own rights. Beautiful recipes, ideas and amazing photos that makes me just want to lick my screen! All the gnocchi are pillows of yummy-ness and umami-ness.

This is a recap of the umami-high experience that I had while I went through each and every dish. And I think through each dish, it does reflect the personality of each guest and their blogs. This is seriously fun.]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/gnocchi-party-and-all-the-amazing-contribution/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Gnocchi party &#8211; Gnocchi gnudi</title>
		<link>http://jeroxie.com/addiction/gnocchi-party-gnocchi-gnudi/</link>
		<comments>http://jeroxie.com/addiction/gnocchi-party-gnocchi-gnudi/#comments</comments>
		<pubDate>Sun, 28 Feb 2010 01:00:19 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Event]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[fresh ingredients]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[melbourne]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3304</guid>
		<description><![CDATA[I have to admit that I have a slight obsession with the humble gnocchi. It is one of those dishes that I think is difficult to get it right. When I posted a couple of gnocchi recipes previously, the response had been pretty good and so with the encouragement of a small group of food loving friends around the world, we are staging a Gnocchi party.

    * Gnocchi Party invitation
    * Meatless day challenge - Pumpkin gnocchi with spinach pesto
    * Gnocchi with a twist - Mashing potatoes with a plastic bag ]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/gnocchi-party-gnocchi-gnudi/feed/</wfw:commentRss>
		<slash:comments>36</slash:comments>
		</item>
		<item>
		<title>Khao San Road</title>
		<link>http://jeroxie.com/addiction/khao-san-road/</link>
		<comments>http://jeroxie.com/addiction/khao-san-road/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 23:18:45 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Thai]]></category>
		<category><![CDATA[eating out]]></category>
		<category><![CDATA[my local]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[melbourne]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[review]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3188</guid>
		<description><![CDATA[This week I shall bring you another local that we just stumbled upon. There seems to be new cafes and restaurants that have been springing up in our local  in the last couple of years. It may not become the next Brunswick or Smith Street but I have to admit that I never thought I find nice places in my local to eat! But my mind is slowly changing.

Khao San Road may sound familiar to some of you that has travelled and visited Bangkok. It is a famous street in Bangkok that attracts backpackers and budget tourists.   I would say that is quite a bohemian type area that also attracts local artists and party people. Having said that this restaurant is not emulating this famous street. Dark wood chairs and tables occupy the space. The usual Buddha artwork hangs on the walls and some of the decorative table lamps have priced tags on them.]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/khao-san-road/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Meatless Day Challenge #10 &#8211; Hakka Luicha</title>
		<link>http://jeroxie.com/addiction/meatless-day-challenge-10-hakka-luicha/</link>
		<comments>http://jeroxie.com/addiction/meatless-day-challenge-10-hakka-luicha/#comments</comments>
		<pubDate>Wed, 24 Feb 2010 20:28:40 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[meatless day]]></category>
		<category><![CDATA[chinese]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3216</guid>
		<description><![CDATA[Chinese New Year is celebrated for 15 days. There is almost a different event for each day of celebration. Vegetarian meals are eaten on some days and certain Gods need to be prayed to on others. The seventh day is the birthday of all human beings. In the past, farmers in the villages will gather and make a almost vegetarian dish that consists of a green soup and seven different types of vegetables to celebrate the occasion. So I thought for this week's challenge, it will be a good idea to introduce to this really amazing peasant dish that was prepared and cooked by a friend's mum.

These days many Chinese dialect groups will celebrate by having yeesheng. But the Hakka still have the tradition of having luicha for this occasion instead. The soup is made up of mainly basil, coriander, mint, peanuts, sesame seeds, dried anchovies (ikan bilis) and tea leaves. They are cooked, blended together and then placed in the middle of the table.]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/meatless-day-challenge-10-hakka-luicha/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>My first guest post &#8211; How to prepare proper fishcakes</title>
		<link>http://jeroxie.com/addiction/my-first-guest-post-how-to-prepare-proper-fishcakes/</link>
		<comments>http://jeroxie.com/addiction/my-first-guest-post-how-to-prepare-proper-fishcakes/#comments</comments>
		<pubDate>Tue, 23 Feb 2010 05:55:11 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Australian]]></category>
		<category><![CDATA[Guest blogger]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[contemporary]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[fresh ingredients]]></category>
		<category><![CDATA[home cooking]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=3213</guid>
		<description><![CDATA[I was over the moon when Divina of Sense &#038;  Serendipity asked if I would be a guest blogger for her blog. Actually, I did panic a little as I have little knowledge of healthy foods. So this was a real challenge for me and one that I wanted to do well.

Some of you may find Divina quite familiar. She was my first guest blogger while I was away in Bali and crafted this beautiful post - Pineapple Quinoa with Goji Berries and Arugula. Her blog is full of yummy but nutritional recipes. Her stories are heart warming and she has always been supportive not only to me but many other bloggers.]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/my-first-guest-post-how-to-prepare-proper-fishcakes/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
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