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	<title>Ed Charles &#187; Food &amp; drink</title>
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	<description>Freelance journalist: Asks questions. Writes stories. For money.</description>
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		<title>Kicking Indian food clichés</title>
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		<pubDate>Tue, 03 May 2011 23:43:02 +0000</pubDate>
		<dc:creator>Ed Charles</dc:creator>
				<category><![CDATA[Food & drink]]></category>
		<category><![CDATA[SBS Food]]></category>

		<guid isPermaLink="false">http://tomatom.com/journalism/?p=268</guid>
		<description><![CDATA[What’s your favourite Indian dish? Chicken tikka masala? Rogan josh? Naan bread? Indian restaurants have huge menus full of these and other popular dishes from the north of the country, but most ignore the delightful vegetarian spiced food from the south, and the wondrous array of fish dishes from a country with 6,100km of coastline [...]]]></description>
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		<title>The wonder of Arzak</title>
		<link>http://tomatom.com/journalism/the-wonder-of-arzak.htm</link>
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		<pubDate>Tue, 05 Apr 2011 23:40:36 +0000</pubDate>
		<dc:creator>Ed Charles</dc:creator>
				<category><![CDATA[Food & drink]]></category>
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		<description><![CDATA[Restaurants are fickle things with short life spans. Even the most successful often close at their peak. But, in this world, Arzak Restaurant in Spain’s San Sebastián has been a constant since it was established in 1897. And what is more remarkable is that, four generations later, it is still in the Arzak family’s hands [...]]]></description>
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		<title>Bompas and Parr&#8217;s art of jelly</title>
		<link>http://tomatom.com/journalism/bompas-and-parrs-art-of-jelly.htm</link>
		<comments>http://tomatom.com/journalism/bompas-and-parrs-art-of-jelly.htm#comments</comments>
		<pubDate>Tue, 22 Mar 2011 23:45:37 +0000</pubDate>
		<dc:creator>Ed Charles</dc:creator>
				<category><![CDATA[Food & drink]]></category>
		<category><![CDATA[SBS Food]]></category>

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		<description><![CDATA[Meet the jellymongers, Sam Bompas and Harry Parr. The old Eton College pals have taken the UK party scene by storm with their flamboyant jellies, bow ties and jelly-stained trousers. Whether it’s flooding the ground floor of a stately home to make a giant cocktail navigable only by boat, or inspiring the world’s top architects [...]]]></description>
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		<title>Defining Irish fare</title>
		<link>http://tomatom.com/journalism/defining-irish-fare.htm</link>
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		<pubDate>Tue, 15 Mar 2011 23:44:13 +0000</pubDate>
		<dc:creator>Ed Charles</dc:creator>
				<category><![CDATA[Food & drink]]></category>
		<category><![CDATA[SBS Food]]></category>

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		<description><![CDATA[It’s butter. Rich creamy butter, the product of Ireland’s rich emerald green pastures, that excites Rachel Allen, the woman who put Irish cooking back on the map, and who recently visited Australia as part of the Melbourne Food and Wine Festival. “I always come back to dairy.” says the TV chef, cookbook author and champion [...]]]></description>
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		<title>The foodies’ guide to Chinese New Year</title>
		<link>http://tomatom.com/journalism/the-foodies%e2%80%99-guide-to-chinese-new-year.htm</link>
		<comments>http://tomatom.com/journalism/the-foodies%e2%80%99-guide-to-chinese-new-year.htm#comments</comments>
		<pubDate>Thu, 03 Feb 2011 23:49:35 +0000</pubDate>
		<dc:creator>Ed Charles</dc:creator>
				<category><![CDATA[Food & drink]]></category>
		<category><![CDATA[SBS Food]]></category>

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		<description><![CDATA[Just as Christmas is the most important festival on the Western calendar, Chinese New Year is the most important on the Chinese one. It’s about the family coming together to feast on New Year Eve, honour their ancestors and wish for prosperity. Unlike the Western Christmas and New Year, it doesn’t fall on a set [...]]]></description>
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		<title>Robbie Burns Day</title>
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		<pubDate>Mon, 24 Jan 2011 23:39:37 +0000</pubDate>
		<dc:creator>Ed Charles</dc:creator>
				<category><![CDATA[Food & drink]]></category>
		<category><![CDATA[SBS Food]]></category>

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		<description><![CDATA[There are many jokes about the Scots, kilts and Robbie Burns Night. Some say Burns Night, a tradition which began in the early 1800s, is an excuse to have a piss up and dress up in kilts. But, nowadays, it’s really about poetry (and an excuse to throw on a kilt) and a country’s romance [...]]]></description>
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		<title>The whole beast</title>
		<link>http://tomatom.com/journalism/the-whole-beast.htm</link>
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		<pubDate>Mon, 20 Dec 2010 01:35:22 +0000</pubDate>
		<dc:creator>Ed Charles</dc:creator>
				<category><![CDATA[Food & drink]]></category>
		<category><![CDATA[SBS Food]]></category>

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		<description><![CDATA[While the default Christmas dinner option for many people is a golden-brown roast turkey, it is perhaps a strange dish to have imprinted on the national psyche. Now, cooks are escaping the mid-summer kitchen heat and taking to the outdoors, ramping up the traditional barbecue by roasting whole lambs, pigs and goats, which are the [...]]]></description>
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		<title>A vegetarian summer</title>
		<link>http://tomatom.com/journalism/a-vegetarian-summer.htm</link>
		<comments>http://tomatom.com/journalism/a-vegetarian-summer.htm#comments</comments>
		<pubDate>Wed, 01 Dec 2010 01:46:17 +0000</pubDate>
		<dc:creator>Ed Charles</dc:creator>
				<category><![CDATA[Food & drink]]></category>
		<category><![CDATA[SBS Food]]></category>

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		<description><![CDATA[Summer marks barbecue season in Australia. But it’s a tough one for vegetarians and vegans who’d do anything to avoid a barbecue soaked with animal fat, and who’d prefer tasty food over another nut roast. Melbourne-based naturopath Gill Stannard says there is a dearth of Christmas vegetarian recipes on the internet – most are just [...]]]></description>
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		<title>Would you like coffee with that?</title>
		<link>http://tomatom.com/journalism/would-you-like-coffee-with-that.htm</link>
		<comments>http://tomatom.com/journalism/would-you-like-coffee-with-that.htm#comments</comments>
		<pubDate>Fri, 29 Oct 2010 02:32:45 +0000</pubDate>
		<dc:creator>Ed Charles</dc:creator>
				<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Entrepreneurs]]></category>
		<category><![CDATA[Food & drink]]></category>
		<category><![CDATA[The Australian]]></category>

		<guid isPermaLink="false">http://tomatom.com/journalism/?p=252</guid>
		<description><![CDATA[TWO years ago, architect and former hospitality worker Zenta Ganaka wanted to create something different. He had ideas about a shared architectural office where people could walk in off the street, then he hit on the notion of combining a lifestyle retail store with a cafe. After all, he&#8217;d worked in design and had an [...]]]></description>
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		<title>Can food be art?</title>
		<link>http://tomatom.com/journalism/can-food-be-art.htm</link>
		<comments>http://tomatom.com/journalism/can-food-be-art.htm#comments</comments>
		<pubDate>Mon, 25 Oct 2010 01:40:00 +0000</pubDate>
		<dc:creator>Ed Charles</dc:creator>
				<category><![CDATA[Art]]></category>
		<category><![CDATA[Food & drink]]></category>
		<category><![CDATA[SBS Food]]></category>

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		<description><![CDATA[Food has come a long way since Stone Age man started hunting and painting the beasts he killed on caves. What was basic nutrition (later to become a status symbol) has been refined, polished and taken to new highs, catering for both rich and poor. But now chefs are claiming food, as well as being [...]]]></description>
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