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Eat More Wild Tasmanian
Added: Nov 12, 2017
 
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Eat More Wild Tasmanian is the ultimate field guide for the foraging cook keen to discover the best that the Tassie bush has to offer.

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200 Years of Showing
Added: Dec 8, 2021
 
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A history of the Royal Agricultural Society of Tasmania, the oldest agricultural society in Australia, and host of the Royal Hobart Show.

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Food & Lifestyle

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A Year on the Farm - recipes and stories from my Tasmanian tree change
 
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A cooking school, a farm, a household of eccentric animals and 250 delicious recipes from Tasmania's queen of the kitchen, Sally Wise.

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The Tasmania Pantry Cookbook - signed
 
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Delicious recipes from the home kitchens of Tasmanian chefs and producers.

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Seafood Everyday - delicious recipes from a Tasmanian country kitchen
 
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Seafood Everyday is a full colour cookbook of 80 original recipes by Tasmanian chef, stylist and photographer Eloise Emmett.

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Sweetbreads Out of Season - Pat Collins' Bistro
 
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Sweetbreads Out of Season - Pat Collins' Bistro and Hobart's brief Bohemia - art, food and fantasy in 1960s Tasmania. In 1968 Tasmania's first full liquor licence for a restaurant went to John Licandro's Martini in Burnie, but there had been wine on the menu at The Bistro in Hobart since 1961.

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On Eating Meat - the truth about its production and the ethics of eating it
 
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Matthew Evans, Tasmania's gourmet farmer, brings his farmer's hands-on experience to the question of how to be an ethical carnivore.

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Soil
 
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What we do to the soil, we do to ourselves. If we want our food to nourish us, and to ensure our planet's long-term health, we need to understand how soil works - how it's made, how it's lost, and how it can be repaired.

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A Story of Seven Summers - Life in the Nuns' House, Karoola
 
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On the outside, Hilary Burden was living a glamorous life as a busy, high-flying, globetrotting magazine journalist based in London. Deciding that she wanted to make her own life, Hilary returned to Tasmania.

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Complete Preserves - two books in one
 
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Two delicious Sally Wise books published together as a single volume - A Year in a Bottle, and Out of the Bottle.

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Milk Made - the art of cheese-making and eating cheese, softcover
 
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Milk. Made. is an elegant and comprehensive tour of the art of cheese-making and eating – from selecting cultures, to the practises of production that cross continents, and right through to the best recipes to enjoy them., by the founder of the Bruny Island Cheese Company.

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Summer on Fat Pig Farm
 
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Gourmet Farmer showcases the best summer produce and recipes from his Fat Pig Farm.

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