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Discussion Starter · #1 ·
Found this site by accident while looking for advice on pasta. Thanks for allowing me in, it looks like there is a ton of useful info.

I am originally from UK, but have lived down under for more than 20 years. I am not a trained chef, but have set up, owned and run a successful restaurant/takeaway here in Perth, where I was the “chef.” I no longer run it, but I do miss it, and am seriously considering setting up in business again.

Looking forward to learning and sharing :)
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