scottthechef blogspot.com

SCOTTY THE CHEF

Thursday, September 24, 2009. Its official - spring is here! Well spring is finally here! The days are getting a little longer, the nights not so cold, and all the beautiful flowers and blossoms are starting to appear in the fields. These new flavours are really brought to life with the use of softer techniques. Our venison is now poached rather than roasted, the fish is confit and grilled, and the king prawns are cooked in an escabehce. All fresh and vibrant - just what spring is all about! Its .

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SCOTTY THE CHEF

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Thursday, September 24, 2009. Its official - spring is here! Well spring is finally here! The days are getting a little longer, the nights not so cold, and all the beautiful flowers and blossoms are starting to appear in the fields. These new flavours are really brought to life with the use of softer techniques. Our venison is now poached rather than roasted, the fish is confit and grilled, and the king prawns are cooked in an escabehce. All fresh and vibrant - just what spring is all about! Its .

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This web page scottthechef.blogspot.com states the following, "Thursday, September 24, 2009." We saw that the webpage said " Its official - spring is here! Well spring is finally here! The days are getting a little longer, the nights not so cold, and all the beautiful flowers and blossoms are starting to appear in the fields." It also said " These new flavours are really brought to life with the use of softer techniques. Our venison is now poached rather than roasted, the fish is confit and grilled, and the king prawns are cooked in an escabehce. All fresh and vibrant - just what spring is all about! Its ."

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