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	<title>Leave Room for Dessert &#187; Uncategorized</title>
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	<description>Anita&#039;s Food Blog</description>
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		<title>Summer Layer Cake &#8211; based on Iced Vovo biscuit</title>
		<link>http://leaveroomfordessert.com/2012/04/summer-layer-cake-based-on-iced-vovo-biscuit/</link>
		<comments>http://leaveroomfordessert.com/2012/04/summer-layer-cake-based-on-iced-vovo-biscuit/#comments</comments>
		<pubDate>Sun, 22 Apr 2012 07:58:12 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=4305</guid>
		<description><![CDATA[When asked to make this cake for an important birthday of my Sis, I said, of course I will make you that cake. Anything you like. What better than a request for something that looked and sounded amazing. This Summer layer cake is on the front of the Delicious magazine February 2012. Hopefully the recipe [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>French Food Safari</title>
		<link>http://leaveroomfordessert.com/2011/04/french-food-safari/</link>
		<comments>http://leaveroomfordessert.com/2011/04/french-food-safari/#comments</comments>
		<pubDate>Sun, 10 Apr 2011 12:13:55 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Dining Out]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=3916</guid>
		<description><![CDATA[I was grateful to receive a Gourmet Safaris voucher from some lovely friends recently. You can choose either a bus tour or a walking tour, and I decided a bus tour would be nice (even though a bit of walking whilst eating is a good idea). I love French food, and seeing as the earliest [...]]]></description>
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		<slash:comments>6</slash:comments>
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		<title>Chocolate Delice &#8211; Update</title>
		<link>http://leaveroomfordessert.com/2011/03/chocolate-delice-update/</link>
		<comments>http://leaveroomfordessert.com/2011/03/chocolate-delice-update/#comments</comments>
		<pubDate>Thu, 24 Mar 2011 10:05:19 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=3863</guid>
		<description><![CDATA[You might remember quite a while back, in late 2009, I attempted the chocolate Delice made by Eamon Sullivan, as seen on Australian Celebrity Masterchef. Unfortunately the recipe on the MasterChef website was not correct, and I had to try and fix quite a few parts of this recipe &#8211; which I went through in [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Joconde Imprime + Mousse Entrement &#8211; Daring Bakers Challenge January 2011</title>
		<link>http://leaveroomfordessert.com/2011/01/joconde-imprime-mousse-entrement-daring-bakers-challenge-january-2011/</link>
		<comments>http://leaveroomfordessert.com/2011/01/joconde-imprime-mousse-entrement-daring-bakers-challenge-january-2011/#comments</comments>
		<pubDate>Wed, 26 Jan 2011 18:28:18 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=3808</guid>
		<description><![CDATA[The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert. What a way to start the new year &#8211; with an amazing challenge. I have seen joconde imprimes, the decorated sponge around beautiful cakes [...]]]></description>
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		<slash:comments>30</slash:comments>
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		<title>Savour Chocolate and Patisserie School &#8211; Petit Gateaux</title>
		<link>http://leaveroomfordessert.com/2010/04/savour-chocolate-and-patisserie-school-petit-gateaux/</link>
		<comments>http://leaveroomfordessert.com/2010/04/savour-chocolate-and-patisserie-school-petit-gateaux/#comments</comments>
		<pubDate>Tue, 20 Apr 2010 11:04:09 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Cooking Class - Professional]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=3007</guid>
		<description><![CDATA[After finally making the decision to visit Melbourne and attend a course at the Savour Chocolate and Patisserie School, I still had to choose which course to attend. I fell in love with the photos on the site, especially the petit fours and petit gateaux. I decided on going with the petit gateaux course, level [...]]]></description>
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		<slash:comments>21</slash:comments>
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		<title>2009 Roundup, 101st post and Win a Cupcake Cookbook</title>
		<link>http://leaveroomfordessert.com/2009/12/2009-roundup-101st-post-and-win-a-cupcake-cookbook/</link>
		<comments>http://leaveroomfordessert.com/2009/12/2009-roundup-101st-post-and-win-a-cupcake-cookbook/#comments</comments>
		<pubDate>Thu, 31 Dec 2009 12:41:48 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Competitions]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Roundup]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=2214</guid>
		<description><![CDATA[Here is a roundup of some of my favourite recipes for 2009, I hope you enjoyed them as much as I did. Plus &#8211; this is my 101st post. I&#8217;m looking forward to what 2010 will hold for me, my cooking and for everyone else. Happy New Year everyone! P.S. Look at the bottom of [...]]]></description>
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		<slash:comments>24</slash:comments>
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		<title>Pink Lady Apple, Rhubarb and Cinnamon Jam</title>
		<link>http://leaveroomfordessert.com/2009/06/pink-lady-apple-rhubarb-and-cinnamon-jam/</link>
		<comments>http://leaveroomfordessert.com/2009/06/pink-lady-apple-rhubarb-and-cinnamon-jam/#comments</comments>
		<pubDate>Wed, 24 Jun 2009 21:37:54 +0000</pubDate>
		<dc:creator>Anita</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://leaveroomfordessert.com/?p=819</guid>
		<description><![CDATA[When making jams, or anything really, it’s important to use fruits that are in season. This is both due to a better taste, but also reduced costs. So whist deciding to make my first ever jam, I checked on the fruits in season in Australia in June. Two that caught my eye were pink lady [...]]]></description>
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		<slash:comments>11</slash:comments>
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