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What's old is new again, as explored in our Eastern Europe issue. Delving into old-world cuisines gone modern, our November/December issue examines the multifaceted ways chefs across the globe derive inspiration from this timeworn region, simultaneously updating classics with a contemporary spin while honoring traditional flavors. Take a look at these videos to see how Jimmy Papadopoulos puts his own riff on soulful Czech staples at Bohemian House and The Radler's Nathan Sears honors Eastern European "grassroots eating" via sausage

Meat & Livestock Australia

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