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Exploring Wetar Island with a drone.
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Here is part two of the stuffed moose loin roast a la ficelle. I chat about the coal generation part of the fire along with the elevated platform to raise the heat to the side of the roast. Basting is also a huge factor in campfire cooking. Flavour and moisture management. Please remember to subscribe to the channel @JohnFrasersWildLife Wild food ingredients and how to collect them…and cook them!
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Did someone say breakfast? #yachtweek
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Azimut 66 will be presented on Sunday 24 January 2016 at the Boot 2016 in Duesseldorf
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Ti aspetta per noleggi, corsi e uscite giornaliere. Visita il sito per maggiori info https://goo.gl/W0GnY4
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