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> <channel><title>the heart of food &#187; caramel</title> <atom:link href="http://theheartoffood.com/tag/caramel/feed/" rel="self" type="application/rss+xml" /><link>http://theheartoffood.com</link> <description>Sydney Restaurant, Lifestyle &#38; Recipe Blog</description> <lastBuildDate>Thu, 02 Feb 2012 19:29:59 +0000</lastBuildDate> <language>en</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <generator>http://wordpress.org/?v=3.2.1</generator> <item><title>Perama</title><link>http://theheartoffood.com/perama/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=perama</link> <comments>http://theheartoffood.com/perama/#comments</comments> <pubDate>Wed, 03 Aug 2011 01:07:11 +0000</pubDate> <dc:creator>Simon</dc:creator> <category><![CDATA[Desserts]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Inner West]]></category> <category><![CDATA[Restaurant]]></category> <category><![CDATA[Review]]></category> <category><![CDATA[Sydney]]></category> <category><![CDATA[Vegetarian]]></category> <category><![CDATA[baklava]]></category> <category><![CDATA[BBQ]]></category> <category><![CDATA[caramel]]></category> <category><![CDATA[Petersham]]></category> <category><![CDATA[Seafood]]></category> <category><![CDATA[Xanthi]]></category> <guid
isPermaLink="false">http://theheartoffood.com/?p=3200</guid> <description><![CDATA[A final farewell feast at Perama, an iconic Sydney Greek restaurant that will be closing its doors August 6 2011.]]></description> <wfw:commentRss>http://theheartoffood.com/perama/feed/</wfw:commentRss> <slash:comments>26</slash:comments> </item> <item><title>Dessert Crawl &#8211; Tourist Food Tour (Part 2)</title><link>http://theheartoffood.com/dessert-crawl-tourist-food-tour-part-2/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=dessert-crawl-tourist-food-tour-part-2</link> <comments>http://theheartoffood.com/dessert-crawl-tourist-food-tour-part-2/#comments</comments> <pubDate>Thu, 07 Apr 2011 22:29:41 +0000</pubDate> <dc:creator>Simon</dc:creator> <category><![CDATA[Cafe]]></category> <category><![CDATA[City]]></category> <category><![CDATA[Desserts]]></category> <category><![CDATA[French]]></category> <category><![CDATA[Italian]]></category> <category><![CDATA[Restaurant]]></category> <category><![CDATA[Review]]></category> <category><![CDATA[Sydney]]></category> <category><![CDATA[Adriano Zumbo]]></category> <category><![CDATA[Cakes]]></category> <category><![CDATA[caramel]]></category> <category><![CDATA[chocolate]]></category> <category><![CDATA[Gelato]]></category> <category><![CDATA[ice cream]]></category> <category><![CDATA[macarons]]></category> <category><![CDATA[The Rocks]]></category> <guid
isPermaLink="false">http://theheartoffood.com/?p=2806</guid> <description><![CDATA[Part 2 of the Tourist Food Tour series - A dessert crawl, dilemma, &#038; codes of conduct for sharing desserts between men.]]></description> <wfw:commentRss>http://theheartoffood.com/dessert-crawl-tourist-food-tour-part-2/feed/</wfw:commentRss> <slash:comments>21</slash:comments> </item> <item><title>Taste of Sydney 2011</title><link>http://theheartoffood.com/taste-of-sydney-2011/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=taste-of-sydney-2011</link> <comments>http://theheartoffood.com/taste-of-sydney-2011/#comments</comments> <pubDate>Fri, 11 Mar 2011 04:00:42 +0000</pubDate> <dc:creator>Simon</dc:creator> <category><![CDATA[Activity]]></category> <category><![CDATA[Chefs]]></category> <category><![CDATA[Desserts]]></category> <category><![CDATA[Eastern Suburbs]]></category> <category><![CDATA[Festival]]></category> <category><![CDATA[Italian]]></category> <category><![CDATA[Markets]]></category> <category><![CDATA[Modern Australian]]></category> <category><![CDATA[PR]]></category> <category><![CDATA[Produce]]></category> <category><![CDATA[Restaurant]]></category> <category><![CDATA[Review]]></category> <category><![CDATA[Sydney]]></category> <category><![CDATA[Vegetarian]]></category> <category><![CDATA[caramel]]></category> <category><![CDATA[Centennial Park]]></category> <category><![CDATA[cheese]]></category> <category><![CDATA[classes]]></category> <category><![CDATA[cocktails]]></category> <category><![CDATA[creme brulee]]></category> <category><![CDATA[Matthew Kemp]]></category> <category><![CDATA[Restaurant Balzac]]></category> <category><![CDATA[Seafood]]></category> <category><![CDATA[Taste of Sydney]]></category> <category><![CDATA[Victor Churchill]]></category> <category><![CDATA[wagyu]]></category> <guid
isPermaLink="false">http://theheartoffood.com/?p=2733</guid> <description><![CDATA[Get a sample of what's on offer for the Taste of Sydney festival for 2011, including a $70,000 slicer and the behind the scenes operation of an on-site kitchen.]]></description> <wfw:commentRss>http://theheartoffood.com/taste-of-sydney-2011/feed/</wfw:commentRss> <slash:comments>32</slash:comments> </item> <item><title>Recipe: Blueberry Pancakes with Dark Salted Caramel Butterscotch Sauce</title><link>http://theheartoffood.com/recipe-blueberry-pancakes-with-dark-salted-caramel-butterscotch-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=recipe-blueberry-pancakes-with-dark-salted-caramel-butterscotch-sauce</link> <comments>http://theheartoffood.com/recipe-blueberry-pancakes-with-dark-salted-caramel-butterscotch-sauce/#comments</comments> <pubDate>Tue, 08 Mar 2011 00:10:25 +0000</pubDate> <dc:creator>Simon</dc:creator> <category><![CDATA[Desserts]]></category> <category><![CDATA[Recipe]]></category> <category><![CDATA[Vegetarian]]></category> <category><![CDATA[butterscotch]]></category> <category><![CDATA[Cakes]]></category> <category><![CDATA[caramel]]></category> <category><![CDATA[Cooking]]></category> <category><![CDATA[Lent]]></category> <category><![CDATA[Pancake Day]]></category> <category><![CDATA[pancakes]]></category> <category><![CDATA[salted caramel]]></category> <category><![CDATA[sauce]]></category> <category><![CDATA[Shrove Tuesday]]></category> <guid
isPermaLink="false">http://theheartoffood.com/?p=2719</guid> <description><![CDATA[A recipe perfect for Shrove Tuesday aka Pancake Day - Blueberry Pancakes with Dark Salted Caramel Butterscotch Sauce.]]></description> <wfw:commentRss>http://theheartoffood.com/recipe-blueberry-pancakes-with-dark-salted-caramel-butterscotch-sauce/feed/</wfw:commentRss> <slash:comments>25</slash:comments> </item> <item><title>Experiments in Dulce de Leche 2 &#8211; A Question of Time</title><link>http://theheartoffood.com/experiments-in-dulce-de-leche-2-a-question-of-time/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=experiments-in-dulce-de-leche-2-a-question-of-time</link> <comments>http://theheartoffood.com/experiments-in-dulce-de-leche-2-a-question-of-time/#comments</comments> <pubDate>Fri, 14 Jan 2011 01:46:03 +0000</pubDate> <dc:creator>Simon</dc:creator> <category><![CDATA[Desserts]]></category> <category><![CDATA[Recipe]]></category> <category><![CDATA[Spanish]]></category> <category><![CDATA[Biscuit]]></category> <category><![CDATA[Cakes]]></category> <category><![CDATA[caramel]]></category> <category><![CDATA[Cooking]]></category> <category><![CDATA[dulce de leche]]></category> <category><![CDATA[experiment]]></category> <category><![CDATA[sweetened condensed milk]]></category> <guid
isPermaLink="false">http://theheartoffood.com/?p=2284</guid> <description><![CDATA[Experiments in dulce de leche gets a revisit, this time investigating the question of cooking time and doneness.]]></description> <wfw:commentRss>http://theheartoffood.com/experiments-in-dulce-de-leche-2-a-question-of-time/feed/</wfw:commentRss> <slash:comments>28</slash:comments> </item> <item><title>Mad Hatters Spring Picnic 2010</title><link>http://theheartoffood.com/mad-hatters-spring-picnic-2010/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=mad-hatters-spring-picnic-2010</link> <comments>http://theheartoffood.com/mad-hatters-spring-picnic-2010/#comments</comments> <pubDate>Sat, 16 Oct 2010 14:36:32 +0000</pubDate> <dc:creator>Simon</dc:creator> <category><![CDATA[Asian]]></category> <category><![CDATA[Desserts]]></category> <category><![CDATA[Eastern Suburbs]]></category> <category><![CDATA[Festival]]></category> <category><![CDATA[Kitchenware]]></category> <category><![CDATA[Photography]]></category> <category><![CDATA[Social]]></category> <category><![CDATA[Sydney]]></category> <category><![CDATA[Thai]]></category> <category><![CDATA[BBQ]]></category> <category><![CDATA[Bloggers]]></category> <category><![CDATA[Bread]]></category> <category><![CDATA[Cakes]]></category> <category><![CDATA[caramel]]></category> <category><![CDATA[Centennial Park]]></category> <category><![CDATA[chocolate]]></category> <category><![CDATA[comic]]></category> <category><![CDATA[KitchenAid]]></category> <category><![CDATA[lunch]]></category> <category><![CDATA[Mad Hatters]]></category> <category><![CDATA[Melbourne]]></category> <category><![CDATA[nuffnang]]></category> <category><![CDATA[Party]]></category> <category><![CDATA[picnic]]></category> <guid
isPermaLink="false">http://theheartoffood.com/?p=2042</guid> <description><![CDATA[Sydney food bloggers gather with their best dishes and wildest hats to Centennial Park for a Mad Hatters spring picnic. An event held in tandem with the Melbourne food blogging community. Many prizes were up for grabs, including the major prize of a KitchenAid stand mixer for best overall dish! Find out which bloggers had [...]]]></description> <wfw:commentRss>http://theheartoffood.com/mad-hatters-spring-picnic-2010/feed/</wfw:commentRss> <slash:comments>47</slash:comments> </item> <item><title>Moreish &#8211; Cafe Ish</title><link>http://theheartoffood.com/moreish-cafe-ish/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=moreish-cafe-ish</link> <comments>http://theheartoffood.com/moreish-cafe-ish/#comments</comments> <pubDate>Tue, 13 Jul 2010 05:23:41 +0000</pubDate> <dc:creator>Simon</dc:creator> <category><![CDATA[Asian]]></category> <category><![CDATA[Chefs]]></category> <category><![CDATA[City]]></category> <category><![CDATA[Desserts]]></category> <category><![CDATA[Japanese]]></category> <category><![CDATA[Modern Australian]]></category> <category><![CDATA[Restaurant]]></category> <category><![CDATA[Review]]></category> <category><![CDATA[Sydney]]></category> <category><![CDATA[Vegetarian]]></category> <category><![CDATA[Australian]]></category> <category><![CDATA[Bloggers]]></category> <category><![CDATA[Cafe Ish]]></category> <category><![CDATA[Cakes]]></category> <category><![CDATA[caramel]]></category> <category><![CDATA[chocolate]]></category> <category><![CDATA[fusion]]></category> <category><![CDATA[Surry Hills]]></category> <guid
isPermaLink="false">http://theheartoffood.com/?p=1876</guid> <description><![CDATA[All-you-can-eat ribs. It&#8217;s such a beautiful concept that it almost makes me tear up at the thought. Tender, succulent crescents of meat that slips effortlessly off the bone. The finger licking goodness of the slightly sticky sweetness of the flavourful sauce. As much as your stomach will allow, and then a little more. I&#8217;ve been [...]]]></description> <wfw:commentRss>http://theheartoffood.com/moreish-cafe-ish/feed/</wfw:commentRss> <slash:comments>21</slash:comments> </item> <item><title>Between The Rocks &amp; a Chard&#8217; Case &#8211; Park Hyatt Chardonnay Dinner</title><link>http://theheartoffood.com/between-the-rocks-a-chard-case-park-hyatt-chardonnay-dinner/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=between-the-rocks-a-chard-case-park-hyatt-chardonnay-dinner</link> <comments>http://theheartoffood.com/between-the-rocks-a-chard-case-park-hyatt-chardonnay-dinner/#comments</comments> <pubDate>Thu, 15 Apr 2010 18:03:24 +0000</pubDate> <dc:creator>Simon</dc:creator> <category><![CDATA[City]]></category> <category><![CDATA[Desserts]]></category> <category><![CDATA[Modern Australian]]></category> <category><![CDATA[PR]]></category> <category><![CDATA[Restaurant]]></category> <category><![CDATA[Review]]></category> <category><![CDATA[Sydney]]></category> <category><![CDATA[caramel]]></category> <category><![CDATA[Fine Dining]]></category> <category><![CDATA[Seafood]]></category> <category><![CDATA[The Rocks]]></category> <category><![CDATA[Wine]]></category> <guid
isPermaLink="false">http://theheartoffood.com/?p=1520</guid> <description><![CDATA[The beautiful, formal place-setting of the Opera Harbour private dining room at the Park Hyatt hotel. What amounts to around a case of various Chardonnay wines to sample; a wine that I rarely enjoy drinking, and thereby rarely ever drink. The watchful gaze of mature, high society ladies that are in their element. The dim [...]]]></description> <wfw:commentRss>http://theheartoffood.com/between-the-rocks-a-chard-case-park-hyatt-chardonnay-dinner/feed/</wfw:commentRss> <slash:comments>8</slash:comments> </item> <item><title>Down the Rabbit Hole &#8211; GourmetRabbit Launch Party</title><link>http://theheartoffood.com/down-the-rabbit-hole-gourmetrabbit-launch-party/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=down-the-rabbit-hole-gourmetrabbit-launch-party</link> <comments>http://theheartoffood.com/down-the-rabbit-hole-gourmetrabbit-launch-party/#comments</comments> <pubDate>Fri, 02 Apr 2010 12:17:29 +0000</pubDate> <dc:creator>Simon</dc:creator> <category><![CDATA[Chefs]]></category> <category><![CDATA[Desserts]]></category> <category><![CDATA[French]]></category> <category><![CDATA[Restaurant]]></category> <category><![CDATA[Review]]></category> <category><![CDATA[Social]]></category> <category><![CDATA[Sydney]]></category> <category><![CDATA[Brasserie Bread]]></category> <category><![CDATA[caramel]]></category> <category><![CDATA[Darlinghurst]]></category> <category><![CDATA[GourmetRabbit]]></category> <category><![CDATA[Seafood]]></category> <guid
isPermaLink="false">http://theheartoffood.com/?p=1378</guid> <description><![CDATA[Denea aka Jessica Rabbit is the brainchild behind the newest food-&#38;-beverage-centric publication on the block GourmetRabbit. A little while ago, a launch party was held at the French bistro &#38; wine bar Tastevin in order to celebrate the launch of her print and online publication. The theme for the launch party was billed to be [...]]]></description> <wfw:commentRss>http://theheartoffood.com/down-the-rabbit-hole-gourmetrabbit-launch-party/feed/</wfw:commentRss> <slash:comments>11</slash:comments> </item> <item><title>Food as Theatre &#8211; Kika Tapas</title><link>http://theheartoffood.com/food-as-theatre-kika-tapas/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=food-as-theatre-kika-tapas</link> <comments>http://theheartoffood.com/food-as-theatre-kika-tapas/#comments</comments> <pubDate>Tue, 30 Mar 2010 23:10:20 +0000</pubDate> <dc:creator>Simon</dc:creator> <category><![CDATA[City]]></category> <category><![CDATA[Desserts]]></category> <category><![CDATA[Restaurant]]></category> <category><![CDATA[Review]]></category> <category><![CDATA[Spanish]]></category> <category><![CDATA[Sydney]]></category> <category><![CDATA[Vegetarian]]></category> <category><![CDATA[caramel]]></category> <category><![CDATA[Darlinghurst]]></category> <category><![CDATA[Social]]></category> <guid
isPermaLink="false">http://theheartoffood.com/?p=1416</guid> <description><![CDATA[A troupe of food bloggers, as well as Mei from Brasserie Bread, engage in a dialogue. Suggestions. Discussion. Indecision. Options. Sore feet. A spur of the moment decision. The cast make their entrance onto the stage of Kika Tapas for a post-function, late night supper. Though seemingly a decision born from a minimal requirement for [...]]]></description> <wfw:commentRss>http://theheartoffood.com/food-as-theatre-kika-tapas/feed/</wfw:commentRss> <slash:comments>13</slash:comments> </item> </channel> </rss>
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