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	<title>Emiko Davies</title>
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	<link>http://www.emikodavies.com</link>
	<description>Photography, Food and Recipes</description>
	<lastBuildDate>Wed, 15 May 2013 09:33:58 +0000</lastBuildDate>
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		<title>Mascarpone cream and strawberry sauce</title>
		<link>http://www.emikodavies.com/blog/mascarpone-cream-and-strawberry-sauce/</link>
		<comments>http://www.emikodavies.com/blog/mascarpone-cream-and-strawberry-sauce/#comments</comments>
		<pubDate>Wed, 15 May 2013 09:33:58 +0000</pubDate>
		<dc:creator>Emiko</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[spring]]></category>

		<guid isPermaLink="false">http://www.emikodavies.com/?p=2414</guid>
		<description><![CDATA[A week ago when we left Tuscany, the fridge was full of strawberries. Ripe, perfumed spring strawberries, so red, pretty and tempting that we couldn&#8217;t help it – we kept buying punnets whenever we saw them. Needless to say, there were quite a few strawberries to consume before heading back to Melbourne&#8217;s autumn. I&#8217;ve always [...]]]></description>
			<content:encoded><![CDATA[A week ago when we left Tuscany, the fridge was full of strawberries. Ripe, perfumed spring strawberries, so red, pretty and tempting that we couldn't help it – we kept buying punnets whenever we saw them. Needless to say, there were quite a few st]]></content:encoded>
			<wfw:commentRss>http://www.emikodavies.com/blog/mascarpone-cream-and-strawberry-sauce/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Spring truffles &amp; the perfect fried egg</title>
		<link>http://www.emikodavies.com/blog/spring-truffles-the-perfect-fried-egg/</link>
		<comments>http://www.emikodavies.com/blog/spring-truffles-the-perfect-fried-egg/#comments</comments>
		<pubDate>Tue, 07 May 2013 07:00:10 +0000</pubDate>
		<dc:creator>Emiko</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[city guide]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[traditional]]></category>
		<category><![CDATA[truffle]]></category>
		<category><![CDATA[tuscany]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.emikodavies.com/?p=2403</guid>
		<description><![CDATA[It's not easy saying goodbye after a wonderful month amongst friends, family and good food in Tuscany, especially when time has flown so quickly and it seems we only just got here. Even though I'm a self-confessed autumn girl, it was particularly nic]]></description>
			<content:encoded><![CDATA[It's not easy saying goodbye after a wonderful month amongst friends, family and good food in Tuscany, especially when time has flown so quickly and it seems we only just got here. Even though I'm a self-confessed autumn girl, it was particularly nic]]></content:encoded>
			<wfw:commentRss>http://www.emikodavies.com/blog/spring-truffles-the-perfect-fried-egg/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Ricotta &amp; Dark Chocolate Cake for Zita</title>
		<link>http://www.emikodavies.com/blog/ricotta-dark-chocolate-cake-for-zita/</link>
		<comments>http://www.emikodavies.com/blog/ricotta-dark-chocolate-cake-for-zita/#comments</comments>
		<pubDate>Wed, 01 May 2013 10:00:50 +0000</pubDate>
		<dc:creator>Emiko</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://www.emikodavies.com/?p=2354</guid>
		<description><![CDATA[There are times when I'm struck by the urge for a piece of cake. Nothing fancy, or too rich or indulgent, just a simple cake that can turn a lonely cup of tea into the perfect morning or afternoon treat, a pick me up and a good excuse to invite a fri]]></description>
			<content:encoded><![CDATA[There are times when I'm struck by the urge for a piece of cake. Nothing fancy, or too rich or indulgent, just a simple cake that can turn a lonely cup of tea into the perfect morning or afternoon treat, a pick me up and a good excuse to invite a fri]]></content:encoded>
			<wfw:commentRss>http://www.emikodavies.com/blog/ricotta-dark-chocolate-cake-for-zita/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Italian Table Talk: Braised artichokes with calamint</title>
		<link>http://www.emikodavies.com/blog/italian-table-talk-braised-artichokes-with-calamint/</link>
		<comments>http://www.emikodavies.com/blog/italian-table-talk-braised-artichokes-with-calamint/#comments</comments>
		<pubDate>Mon, 22 Apr 2013 10:00:58 +0000</pubDate>
		<dc:creator>Emiko</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[artusi]]></category>
		<category><![CDATA[cucina povera]]></category>
		<category><![CDATA[foraging]]></category>
		<category><![CDATA[Italian Table Talk]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[traditional]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.emikodavies.com/?p=2320</guid>
		<description><![CDATA[From Melbourne's Indian summer, I've been propelled into Tuscany's spring – and apparently I brought the warm weather with me. Though the trees are still bearing winter's naked branches, the hills and fields are covered in a brilliant green cloak,]]></description>
			<content:encoded><![CDATA[From Melbourne's Indian summer, I've been propelled into Tuscany's spring – and apparently I brought the warm weather with me. Though the trees are still bearing winter's naked branches, the hills and fields are covered in a brilliant green cloak, ]]></content:encoded>
			<wfw:commentRss>http://www.emikodavies.com/blog/italian-table-talk-braised-artichokes-with-calamint/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Smoked tuna and artichoke panini</title>
		<link>http://www.emikodavies.com/blog/smoked-tuna-and-artichoke-panini/</link>
		<comments>http://www.emikodavies.com/blog/smoked-tuna-and-artichoke-panini/#comments</comments>
		<pubDate>Tue, 16 Apr 2013 07:00:01 +0000</pubDate>
		<dc:creator>Emiko</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[antipasto]]></category>
		<category><![CDATA[nostalgia]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[venice]]></category>

		<guid isPermaLink="false">http://www.emikodavies.com/?p=2308</guid>
		<description><![CDATA[This isn't so much a recipe as it is a memory, brought back to life while going through some old photographs and toying with the tempting thought of a quick visit to Venice again. The memory happens to take place at the Rialto fish market, which I al]]></description>
			<content:encoded><![CDATA[This isn't so much a recipe as it is a memory, brought back to life while going through some old photographs and toying with the tempting thought of a quick visit to Venice again. The memory happens to take place at the Rialto fish market, which I al]]></content:encoded>
			<wfw:commentRss>http://www.emikodavies.com/blog/smoked-tuna-and-artichoke-panini/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Back to Florence, a panino in one hand and a wine glass in the other</title>
		<link>http://www.emikodavies.com/blog/back-to-florence-a-panino-in-one-hand-and-a-wine-glass-in-the-other/</link>
		<comments>http://www.emikodavies.com/blog/back-to-florence-a-panino-in-one-hand-and-a-wine-glass-in-the-other/#comments</comments>
		<pubDate>Tue, 09 Apr 2013 08:00:56 +0000</pubDate>
		<dc:creator>Emiko</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[city guide]]></category>
		<category><![CDATA[florence]]></category>
		<category><![CDATA[nostalgia]]></category>
		<category><![CDATA[traditional]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[tuscany]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://www.emikodavies.com/?p=2275</guid>
		<description><![CDATA[It's been a year and a half since we left Florence 'for good' and settled into a new and starkly different life in Melbourne. A lot has happened in that time that probably wouldn't have happened if we'd stayed in Florence, which is a reason why we le]]></description>
			<content:encoded><![CDATA[It's been a year and a half since we left Florence 'for good' and settled into a new and starkly different life in Melbourne. A lot has happened in that time that probably wouldn't have happened if we'd stayed in Florence, which is a reason why we le]]></content:encoded>
			<wfw:commentRss>http://www.emikodavies.com/blog/back-to-florence-a-panino-in-one-hand-and-a-wine-glass-in-the-other/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>A love for polenta cake</title>
		<link>http://www.emikodavies.com/blog/a-love-for-polenta-cake/</link>
		<comments>http://www.emikodavies.com/blog/a-love-for-polenta-cake/#comments</comments>
		<pubDate>Tue, 02 Apr 2013 05:05:16 +0000</pubDate>
		<dc:creator>Emiko</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[autumn]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[gluten-free]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[traditional]]></category>

		<guid isPermaLink="false">http://www.emikodavies.com/?p=2266</guid>
		<description><![CDATA[The first thing that attracted me to this cake recipe before I had ever even tasted it was actually its rather romantic name, Amor Polenta. It's an unusual name whose origins have long been forgotten but it is perfectly fitting for someone partial to]]></description>
			<content:encoded><![CDATA[The first thing that attracted me to this cake recipe before I had ever even tasted it was actually its rather romantic name, Amor Polenta. It's an unusual name whose origins have long been forgotten but it is perfectly fitting for someone partial to]]></content:encoded>
			<wfw:commentRss>http://www.emikodavies.com/blog/a-love-for-polenta-cake/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Late summer eggplants &#8211; Melanzane Sott&#8217;olio</title>
		<link>http://www.emikodavies.com/blog/late-summer-eggplants-melanzane-sottolio/</link>
		<comments>http://www.emikodavies.com/blog/late-summer-eggplants-melanzane-sottolio/#comments</comments>
		<pubDate>Wed, 27 Mar 2013 07:12:55 +0000</pubDate>
		<dc:creator>Emiko</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[antipasto]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[traditional]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.emikodavies.com/?p=2252</guid>
		<description><![CDATA[It's nearly April, when autumn in Melbourne should well and truly be taking over the season but summer is dragging on and after a long, slow heatwave that felt like a giant hair dryer pointed at the city, a bit of autumn weather would be highly appre]]></description>
			<content:encoded><![CDATA[It's nearly April, when autumn in Melbourne should well and truly be taking over the season but summer is dragging on and after a long, slow heatwave that felt like a giant hair dryer pointed at the city, a bit of autumn weather would be highly appre]]></content:encoded>
			<wfw:commentRss>http://www.emikodavies.com/blog/late-summer-eggplants-melanzane-sottolio/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>A 19th century lunch for Good Friday</title>
		<link>http://www.emikodavies.com/blog/a-19th-century-good-friday-lunch/</link>
		<comments>http://www.emikodavies.com/blog/a-19th-century-good-friday-lunch/#comments</comments>
		<pubDate>Mon, 18 Mar 2013 10:00:34 +0000</pubDate>
		<dc:creator>Emiko</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[artusi]]></category>
		<category><![CDATA[cookbooks]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[Italian Table Talk]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[traditional]]></category>

		<guid isPermaLink="false">http://www.emikodavies.com/?p=2227</guid>
		<description><![CDATA[One of my favourite things about Artusi's cookbook, the 1891 bible of Italian cooking, is his suggested menu at the back for seasonal and traditional dishes, listing recipe suggestions by the month (see some of them here), with additional menus for]]></description>
			<content:encoded><![CDATA[One of my favourite things about Artusi's cookbook, the 1891 bible of Italian cooking, is his suggested menu at the back for seasonal and traditional dishes, listing recipe suggestions by the month (see some of them here), with additional menus for ]]></content:encoded>
			<wfw:commentRss>http://www.emikodavies.com/blog/a-19th-century-good-friday-lunch/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Frittelle di Riso</title>
		<link>http://www.emikodavies.com/blog/frittelle-di-riso/</link>
		<comments>http://www.emikodavies.com/blog/frittelle-di-riso/#comments</comments>
		<pubDate>Tue, 12 Mar 2013 07:22:02 +0000</pubDate>
		<dc:creator>Emiko</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[artusi]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[holidays]]></category>
		<category><![CDATA[traditional]]></category>
		<category><![CDATA[tuscany]]></category>
		<category><![CDATA[winter]]></category>

		<guid isPermaLink="false">http://www.emikodavies.com/?p=2199</guid>
		<description><![CDATA[They have a saying that I love in Tuscany, “Fritta è bona anche una ciabatta,” which means even a slipper is good deep fried (in other words, anything is good if it's deep fried). Fried foods are a beloved part of Tuscan cuisine, whether it's th]]></description>
			<content:encoded><![CDATA[They have a saying that I love in Tuscany, “Fritta è bona anche una ciabatta,” which means even a slipper is good deep fried (in other words, anything is good if it's deep fried). Fried foods are a beloved part of Tuscan cuisine, whether it's th]]></content:encoded>
			<wfw:commentRss>http://www.emikodavies.com/blog/frittelle-di-riso/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
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