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	<title>La Bastide</title>
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	<description>Comme à la maison</description>
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		<title>Wallabies night</title>
		<link>http://www.labastide.com.au/wallabies-night/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=wallabies-night</link>
		<comments>http://www.labastide.com.au/wallabies-night/#comments</comments>
		<pubDate>Wed, 05 Oct 2011 23:55:08 +0000</pubDate>
		<dc:creator>jmsaucissons</dc:creator>
				<category><![CDATA[Events]]></category>

		<guid isPermaLink="false">http://www.labastide.com.au/?p=525</guid>
		<description><![CDATA[Two weeks before the launching of the rugby World Cup, eight Wallabies (Tatafu Polota nau , Salesi Ma&#8217;afu, Wycliff Palu, Nathan Sharpe, Drew Mitchell, Pat Mc Cabe, Ben McCalman and Luke Burgess) were present at the coktail party organized by their sponsor Le Coq Sportif in a French  restaurant Sel et Poivre, which had been redecorated in green and yellow changing room for the occasion. In that very French atmosphere, La Bastide was there to make everybody drool over the Saucisson ! (The perfect snacks to enjoy a rugby game). After a huge night full of emotions, each player left with [...]]]></description>
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		<title>Pork, prune and foie gras terrine</title>
		<link>http://www.labastide.com.au/tastevin/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=tastevin</link>
		<comments>http://www.labastide.com.au/tastevin/#comments</comments>
		<pubDate>Sat, 18 Jun 2011 09:03:43 +0000</pubDate>
		<dc:creator>jmsaucissons</dc:creator>
				<category><![CDATA[Recipies]]></category>

		<guid isPermaLink="false">http://panoz.com.au/test/saucissons/?p=145</guid>
		<description><![CDATA[Delicious recipe by the Chef Marty Webster at Tastavin]]></description>
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		<title>Sel &amp; Poivre</title>
		<link>http://www.labastide.com.au/sel-poivre/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sel-poivre</link>
		<comments>http://www.labastide.com.au/sel-poivre/#comments</comments>
		<pubDate>Sat, 18 Jun 2011 09:02:55 +0000</pubDate>
		<dc:creator>jmsaucissons</dc:creator>
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		<guid isPermaLink="false">http://panoz.com.au/test/saucissons/?p=143</guid>
		<description><![CDATA[Restaurant: Sel &#38; Poivre Chef: Alban Badet EGGS COCOTTE &#38; FOIE GRAS RECIPE FOR 4 PEOPLE Ingredients: 4 eggs (large size -65gr- extra fresh) 25gr butter 150ml pouring cream 4 slices of foie gras (about 30gr each) Sal/Pepper ½ french baguette Equipment : 4 little ramequins (85mm diam.) 1 brush 1)      Pour the cream in a little pot , place in on the stove and reduce by half . 2)      Melt the butter into a microwave and brush the inside of each ramequin. In each ramequins, put a bit salt/pepper, add a table spoon of the reduced cream  and crack an [...]]]></description>
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		<title>Rocket</title>
		<link>http://www.labastide.com.au/rocket/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=rocket</link>
		<comments>http://www.labastide.com.au/rocket/#comments</comments>
		<pubDate>Sat, 18 Jun 2011 09:00:38 +0000</pubDate>
		<dc:creator>jmsaucissons</dc:creator>
				<category><![CDATA[Recipies]]></category>

		<guid isPermaLink="false">http://panoz.com.au/test/saucissons/?p=141</guid>
		<description><![CDATA[Restaurant : Rocket Chef: Roger Bertoni &#160; CHICKEN GALANTINE &#38; SAUTERNE JELLY INGREDIENTS: 1 whole chicken, deboned, butterfly and evenly flattened 200g veal meat minced 200g pork meat minced 120g Jean-Marc’s foie gras sliced into batonnet (like a thick fries) 120g chicken liver 2 tablespoons pistachio kernel Salt/pepper REDUCTION 100g shallots 2 cloves garlic 150ml red wine 75ml port 1 bay leaf SAUTERNE JELLY 1 bottle of 375ml sauterne wine 3 leaves of gelatine METHOD For the jelly, soak gelatine leaves in water till soft. Bring wine to simmer, add gelatine leaves, reserve in fridge till set. Place ingredients for [...]]]></description>
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		<title>La Brasserie</title>
		<link>http://www.labastide.com.au/la-brasserie/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=la-brasserie</link>
		<comments>http://www.labastide.com.au/la-brasserie/#comments</comments>
		<pubDate>Sat, 18 Jun 2011 08:59:29 +0000</pubDate>
		<dc:creator>jmsaucissons</dc:creator>
				<category><![CDATA[Recipies]]></category>

		<guid isPermaLink="false">http://panoz.com.au/test/saucissons/?p=138</guid>
		<description><![CDATA[Restaurant: La Brasserie Chef : David Bransgrove Salade Landaise &#8211; Serves 4 Warm salad of confit duck gizzards, smoked magret &#38; foie gras Landaise a region of Gascony in the South- West is a major producer of foie gras. This salad combines all the best the duck has to offer. Confit duck gizzards are luscious little morels, available canned at good delis. 1x 200g / 7oz smoked duck magret 200g / 7oz confit duck gizzards 2 eshallots, chopped 1 vine ripened tomato, sliced 60g / 2oz haricots vert, blanched 3 c mixed leaves {mache, frisee, watercress &#38; endive} 2T walnuts [...]]]></description>
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		<title>Bar H</title>
		<link>http://www.labastide.com.au/bar-h/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=bar-h</link>
		<comments>http://www.labastide.com.au/bar-h/#comments</comments>
		<pubDate>Sat, 18 Jun 2011 08:55:40 +0000</pubDate>
		<dc:creator>jmsaucissons</dc:creator>
				<category><![CDATA[Recipies]]></category>

		<guid isPermaLink="false">http://panoz.com.au/test/saucissons/?p=134</guid>
		<description><![CDATA[Restaurant H Chef: Hamish Ingham &#160; Quenelles of chicken liver pate, shaved foie gras Dinner party for 8 people &#160; Ingredients: Organic chicken liver              500g Butter:                                                  250g Echalottes (sliced)                   200g Zest of one orange Thyme and rosemary              ¼ bunch Garlic                                      1 clove Star anise                                2 Brandy                                     500ml Red wine                                 200ml Allspice                                                one pinch Salt/pepper &#160; Method: Put all ingredients in a pot except chicken liver and butter, reduce until dry Sear the chicken liver to medium rare Coll down, when all ingredients reach room temperature blend all together Pass in a drumsieve Pour in a flat tray up [...]]]></description>
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		<title>Sous le Soleil</title>
		<link>http://www.labastide.com.au/sous-le-soleil/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sous-le-soleil</link>
		<comments>http://www.labastide.com.au/sous-le-soleil/#comments</comments>
		<pubDate>Sat, 18 Jun 2011 08:33:34 +0000</pubDate>
		<dc:creator>jmsaucissons</dc:creator>
				<category><![CDATA[Recipies]]></category>

		<guid isPermaLink="false">http://panoz.com.au/test/saucissons/?p=131</guid>
		<description><![CDATA[Seared Foie Gras on Pain d&#8217;Epices Toast and Fig Chutney Chef: Frank Boulay Restaurant: Sous le Soleil &#160; Mix the honey with the warm milk, add the flours baking powder and mix together. Add the spices the orange zest and the egg beaten. Pour into a tin and bake at 175 for 40-45 min &#160; Fig chutney 150ml red wine vinegar 150g brown sugar 500g Fresh Fig( dry is fine too) 1 Cinnamon stick 2 star anis 2 teaspoons mustard seed Place vinegar and sugar in a sauce pan, bring to boil and simmer for 5 minutes. Add the figs and the spices [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>L&#8217;Etoile</title>
		<link>http://www.labastide.com.au/125/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=125</link>
		<comments>http://www.labastide.com.au/125/#comments</comments>
		<pubDate>Sat, 18 Jun 2011 08:31:03 +0000</pubDate>
		<dc:creator>jmsaucissons</dc:creator>
				<category><![CDATA[Recipies]]></category>

		<guid isPermaLink="false">http://panoz.com.au/test/saucissons/?p=125</guid>
		<description><![CDATA[Duck Liver with Prune Jam &#160; Chef: Troy Spencer &#160; Restaurant: L&#8217;Etoile &#160; Make a reduction with Port, Shallots, Garlic &#38; a sprig of Thyme. Reduce to a syrup. Seal off Livers, place in the robot coupe, and blitz. Add reduction, followed by the melted butter then the eggs. Push through fine sieve and place in double lined terrine moulds. Place sliced or chopped Foie Gras pieces in the liver mix. &#160; Place terrines in water bath and cook to it reaches 64c. Ingredients 200g of Foie Gras 500g of Duck 3 Shallots 3 Cloves of Garlic 500g Melted Butter [...]]]></description>
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		<title>Number One Wine Bar</title>
		<link>http://www.labastide.com.au/123/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=123</link>
		<comments>http://www.labastide.com.au/123/#comments</comments>
		<pubDate>Sat, 18 Jun 2011 08:28:26 +0000</pubDate>
		<dc:creator>jmsaucissons</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://panoz.com.au/test/saucissons/?p=123</guid>
		<description><![CDATA[Foie Gras Quenelles with Yabbie Coulis &#160; Chef: Tristan Lanceley &#160; Restaurant: Number One &#160; Blend together and then add the cream and foie gras, blended into a cream into the chicken puree. Taste for salt. pass through a fine sieve, add extra salt and chilli. One bunch of leeks, chopped and cooked in butter, then pureed. Fill a large deep saute pane with salted water and heat until nearly boiling. Shape the quenelles with a spoon and poach for five minutes in the hot water. Remove with a slotted spoon. Place a little leek purce in the center of [...]]]></description>
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