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A Free Range Life with Annabel Langbein
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high country muster

Annabel visits a nearby high country sheep farm where the annual muster is in full swing. She's gifted a prime cut of lamb, which she returns to her cabin to barbecue to follow a starter of Pear, Walnut and Haloumi Salad.

  • harissa - bonus recipe
  • walnut & haloumi salad - feature recipe
Honey Lemon Cream Puddings

Honey Lemon Cream Puddings

Pear, Walnut and Haloumi Salad

Pear, Walnut and Haloumi Salad

Harissa

Harissa

behind-the-scenes photo gallery

  • where will the road take us today?

    where will the road take us today?

  • brings our squirrel instincts to the fore.

    brings our squirrel instincts to the fore.

  • is nourishing for the soul.

    is nourishing for the soul.

  • will last for months in the shell.

    will last for months in the shell.

  • the journey is the destination.

    the journey is the destination.

  • and love to get back to the land.

    and love to get back to the land.

  • the better your food is likely to taste.

    the better your food is likely to taste.

Annabel-Langbein-Muster-Filming-Diary.jpg

Annabel's Blog

Find out more about Annabel's experiences while filming this episode in her blog "A good cut".

Also in The Free Range Cook Series

Season Two: The Free Range Cook - Simple Pleasures

Season Three: The Free Range Cook - Through the Seasons

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© Annabel Langbein Media 2013 - 2021. All worldwide rights reserved

Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

Content by Annabel Langbein

Published by Annabel Langbein Media

 

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