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The Preserving Patch

Living on a farm is all about seasons especially when you want to make the most of the fertile soils of the North West Coast of Tasmania. This blog is a diary of growing, harvesting and preserving the produce of those soils just as I have been doing for the past 30 years. Come with me on my journey through the seasons. Maybe you will be inspired to grow and preserve your own too. Saturday, August 8, 2015. Cabécou and Mozzarella. Saturday August 8th 2015. It now sits for 18 hours to mature. Then it is bro...

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The Preserving Patch | thepreservingpatch.blogspot.com Reviews
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Living on a farm is all about seasons especially when you want to make the most of the fertile soils of the North West Coast of Tasmania. This blog is a diary of growing, harvesting and preserving the produce of those soils just as I have been doing for the past 30 years. Come with me on my journey through the seasons. Maybe you will be inspired to grow and preserve your own too. Saturday, August 8, 2015. Cabécou and Mozzarella. Saturday August 8th 2015. It now sits for 18 hours to mature. Then it is bro...
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The Preserving Patch | thepreservingpatch.blogspot.com Reviews

https://thepreservingpatch.blogspot.com

Living on a farm is all about seasons especially when you want to make the most of the fertile soils of the North West Coast of Tasmania. This blog is a diary of growing, harvesting and preserving the produce of those soils just as I have been doing for the past 30 years. Come with me on my journey through the seasons. Maybe you will be inspired to grow and preserve your own too. Saturday, August 8, 2015. Cabécou and Mozzarella. Saturday August 8th 2015. It now sits for 18 hours to mature. Then it is bro...

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thepreservingpatch.blogspot.com thepreservingpatch.blogspot.com
1

The Preserving Patch: June 2015

http://thepreservingpatch.blogspot.com/2015_06_01_archive.html

Living on a farm is all about seasons especially when you want to make the most of the fertile soils of the North West Coast of Tasmania. This blog is a diary of growing, harvesting and preserving the produce of those soils just as I have been doing for the past 30 years. Come with me on my journey through the seasons. Maybe you will be inspired to grow and preserve your own too. Saturday, June 6, 2015. This is what mine look like this morning. Parmesan just out of the press. Saturday, June 06, 2015.

2

The Preserving Patch: A great new idea for excess zucchini....not mine. Sunday April 12 2015

http://thepreservingpatch.blogspot.com/2015/04/a-great-new-idea-for-excess-zucchininot.html

Living on a farm is all about seasons especially when you want to make the most of the fertile soils of the North West Coast of Tasmania. This blog is a diary of growing, harvesting and preserving the produce of those soils just as I have been doing for the past 30 years. Come with me on my journey through the seasons. Maybe you will be inspired to grow and preserve your own too. Sunday, April 12, 2015. A great new idea for excess zucchini.not mine. Sunday April 12 2015. Sunday, April 12, 2015.

3

The Preserving Patch: The best of bartering - Cheesemaking Lesson for a bottle of The Retiring, an artisanal gin. Saturday June 6th 2015

http://thepreservingpatch.blogspot.com/2015/06/the-best-of-bartering-cheesemaking.html

Living on a farm is all about seasons especially when you want to make the most of the fertile soils of the North West Coast of Tasmania. This blog is a diary of growing, harvesting and preserving the produce of those soils just as I have been doing for the past 30 years. Come with me on my journey through the seasons. Maybe you will be inspired to grow and preserve your own too. Saturday, June 6, 2015. This is what mine look like this morning. Parmesan just out of the press. Saturday, June 06, 2015.

4

The Preserving Patch: January 2015

http://thepreservingpatch.blogspot.com/2015_01_01_archive.html

Living on a farm is all about seasons especially when you want to make the most of the fertile soils of the North West Coast of Tasmania. This blog is a diary of growing, harvesting and preserving the produce of those soils just as I have been doing for the past 30 years. Come with me on my journey through the seasons. Maybe you will be inspired to grow and preserve your own too. Thursday, January 1, 2015. Reblochon update and a New Years resolution. January 1 2015. Thursday, January 01, 2015.

5

The Preserving Patch: November 2014

http://thepreservingpatch.blogspot.com/2014_11_01_archive.html

Living on a farm is all about seasons especially when you want to make the most of the fertile soils of the North West Coast of Tasmania. This blog is a diary of growing, harvesting and preserving the produce of those soils just as I have been doing for the past 30 years. Come with me on my journey through the seasons. Maybe you will be inspired to grow and preserve your own too. Monday, November 24, 2014. Foraging for flowers, Monday, November 24 2014. Monday, November 24, 2014. I live on a dairy farm i...

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tassiechef.blogspot.com tassiechef.blogspot.com

Tassie Chef: April 2010

http://tassiechef.blogspot.com/2010_04_01_archive.html

One chefs return home and adventures rediscovering the culinary delights of Tasmania. Chefs Tips and Tricks! Sunday, April 25, 2010. Monday, April 19, 2010. When is a nut more than a nut? The first photo on the right is of Tim showing. Us the fingers of the truffle fungus. That is growing on the root system. It was too fine to show up in a photo but clearly visible to the naked eye. The second photo shows a portion of the juvenile trees that have been inoculated. The trees will stay in.

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Tassie Chef: About Me

http://tassiechef.blogspot.com/p/about-me.html

One chefs return home and adventures rediscovering the culinary delights of Tasmania. Chefs Tips and Tricks! Subscribe to: Posts (Atom). Cradle Mountain Lodge Dining. The View From My Porch. Simple template. Powered by Blogger.

tassiechef.blogspot.com tassiechef.blogspot.com

Tassie Chef: Time flies.

http://tassiechef.blogspot.com/2011/03/time-flies.html

One chefs return home and adventures rediscovering the culinary delights of Tasmania. Chefs Tips and Tricks! Sunday, March 6, 2011. A selection from lunch, half way through before I remembered to take a photo. Our menu from that night that was presented to us at the end of the evening. A selection of our meals from Buon Ricordo. Anyway I found it interesting that Tetsuya was saying the same thing that I had been hearing and saying since I returned to Tasmania. So what could I do about this?

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Tassie Chef: Beijing day two and three

http://tassiechef.blogspot.com/2010/08/beijing-day-two-and-three.html

One chefs return home and adventures rediscovering the culinary delights of Tasmania. Chefs Tips and Tricks! Monday, August 23, 2010. Beijing day two and three. One section of the live seafood tanks. Sweet and sour pork. Dumplings can not get enough of these little suckers. The less crowded section of the wall. One of the checkpoints that are on the wall every 500m or so. You can get an idea of how steep it is in some places from this photo. More of the selection. Subscribe to: Post Comments (Atom).

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Tassie Chef: March 2010

http://tassiechef.blogspot.com/2010_03_01_archive.html

One chefs return home and adventures rediscovering the culinary delights of Tasmania. Chefs Tips and Tricks! Thursday, March 25, 2010. Here we have our pork belly dish that we serve in the Highland Restaurant very easy to do at home. If you follow the recipe you can not go wrong. Chinese cooking wine 1 cup. Ginger sliced 1 large knob. Garlic sliced 6 cloves. Asian shallots sliced 6. Light soy sauce 1 cup. Dark soy sauce .5 cup. Rock sugar .5 cup. Star anise 4 pieces. Dried mandarin peel 3 pieces.

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Tassie Chef: Chefs Favorite Eats!

http://tassiechef.blogspot.com/p/chefs-favorite-eats.html

One chefs return home and adventures rediscovering the culinary delights of Tasmania. Chefs Tips and Tricks! Chefs favorite eats coming soon. Subscribe to: Posts (Atom). Cradle Mountain Lodge Dining. The View From My Porch. Simple template. Powered by Blogger.

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Tassie Chef: February 2010

http://tassiechef.blogspot.com/2010_02_01_archive.html

One chefs return home and adventures rediscovering the culinary delights of Tasmania. Chefs Tips and Tricks! Saturday, February 27, 2010. How can you not be inspired by these little beauties. I enjoyed an entree of stuffed zucchini flowers at Piccallily restaurant in battery point last saturday that were baked not the usual battered or crumbed and deep fried. And I must say they were sensational. Monday, February 15, 2010. Sunday, February 14, 2010. Subscribe to: Posts (Atom). Cradle Mountain Lodge Dining.

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Tassie Chef: Beijing bound

http://tassiechef.blogspot.com/2010/08/beijing-bound_19.html

One chefs return home and adventures rediscovering the culinary delights of Tasmania. Chefs Tips and Tricks! Thursday, August 19, 2010. Spicy chilli chicken, just a few chillies. After dinner it was back to the hotel for a much needed shower and rest to get ready for day two. Day two will be posted in the next couple of days. Subscribe to: Post Comments (Atom). Beijing final day then Shanghai. Beijing day two and three. Cradle Mountain Lodge Dining. The View From My Porch.

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Tassie Chef: The fastest chef in the world, well for a few minutes anyway.

http://tassiechef.blogspot.com/2010/10/fastest-chef-in-world-well-for-few.html

One chefs return home and adventures rediscovering the culinary delights of Tasmania. Chefs Tips and Tricks! Sunday, October 31, 2010. The fastest chef in the world, well for a few minutes anyway. Simple but stunning fruit &juice bar. A small section of the dessert buffet. November 1, 2010 at 7:49 AM. November 1, 2010 at 11:20 AM. November 1, 2010 at 6:36 PM. November 2, 2010 at 8:11 PM. Love the sound of the long brunch - bit scared of 200 people all rushing for the seafood though! Hi Eliza and Guy, I w...

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The Preserving Patch

Living on a farm is all about seasons especially when you want to make the most of the fertile soils of the North West Coast of Tasmania. This blog is a diary of growing, harvesting and preserving the produce of those soils just as I have been doing for the past 30 years. Come with me on my journey through the seasons. Maybe you will be inspired to grow and preserve your own too. Saturday, August 8, 2015. Cabécou and Mozzarella. Saturday August 8th 2015. It now sits for 18 hours to mature. Then it is bro...

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