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In this issue

WILD AT HEART The remote Australian island ofTasmania is home to breathtaking natural beauty and a posse of adventurous chefs and farmers creating a fresh, simple, yet ambitious new local cuisine. Shane Mitchell gets the lowdown from Down Under,SPRING’S BEST BEER The malty, German-style lagers to try right now,CORNY COOLNESS OF BRITISH PIES Three English chefs take on the culinary classic and more...

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