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	<title>Corridor Kitchen &#187; pav</title>
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		<title>Classic Raspberry Pav</title>
		<link>http://www.corridorkitchen.com/2011/11/pavbloghop/</link>
		<comments>http://www.corridorkitchen.com/2011/11/pavbloghop/#comments</comments>
		<pubDate>Sat, 26 Nov 2011 23:40:38 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Sweet]]></category>
		<category><![CDATA[#pavbloghop]]></category>
		<category><![CDATA[Australian]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[meringue]]></category>
		<category><![CDATA[New Zealand]]></category>
		<category><![CDATA[pav]]></category>
		<category><![CDATA[pavlova]]></category>
		<category><![CDATA[raspberry]]></category>
		<category><![CDATA[traditional]]></category>

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		<description><![CDATA[<a href="http://www.corridorkitchen.com/wp-content/uploads/2011/11/IMG_1146.jpg"><img src="http://www.corridorkitchen.com/wp-content/uploads/2011/11/IMG_1146.jpg" alt="#pavbloghop" title="Raspberry Pavolva" width="600" height="454" class="alignleft size-full wp-image-2600" /></a>

I have to admit that I’m a little bit surprised by my own cooking these days. There are times when it is just so damn...traditional. I find myself saying things like ‘the classics are classics for a reason.’ The cookbooks I’m collecting are published by the Australian Women’s Weekly. I find myself craving things like a sausage. On white bread. With tomato sauce. Could this be my palate’s backlash against the multicultural Australian table? Will I be reduced to eating meat and three boiled veg the rest of my days?!]]></description>
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