TV rehberi - Pazar, 01-06-2025
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00:00
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Trends come and go, but some recipes really stand the test of time. Rachel Khoo puts her modern spin on three dishes that may have their roots in the past but are just as popular today.
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00:30
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Ainsley is in central Malta where he starts his day exploring the beautiful ancient city of Mdina. After a tour of the city, Ainsley stops by a restaurant with an impressive history and a great view.
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01:30
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In Richmond, after fishing with an old friend, Michel Roux visits award-winning restaurants, Petersham nurseries and the Dysart.
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02:30
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Rick ends his culinary tour in Bangladesh, the country that spawned thousands of 'Indian' restaurants in Britain years ago. Not surprisingly, curry is at the top of his list. Rick starts his journey in Dhaka, where he discovers the intricacies of making a true biryani. With fish being central to most Bengali dishes, he is invited for lunch by a local family to sample the country's traditional dish of fish dampokht.
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03:40
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An alternative tour of Los Angeles by Anthony Bourdain focuses on the impact and contributions of its less photographed and often overlooked Latino communities. From downtown, for Oaxaqueno specialties at Gish Bac and redefined Mexican food from chef Ray Garcia at Broken Spanish, to Hollywood, for a health-conscious but savoury dinner with actor Danny Trejo at Trejo's Cantina, the host experiences this vibrant culture against a backdrop of LA glamour.
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04:30
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This episode, with a theme on sweets, spotlights traditional family-run candy makers across China, who use recipes and handmade techniques passed down for generations.
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05:00
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Andrew Zimmern ventures to Merida, the capital of the Mexican state of Yucatan, to explore the Mayan and Spanish-influenced culture and cuisine.
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05:30
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The market of San Benedetto in Cagliari is the island's belly. It is one of the biggest fresh produce markets in Europe and arguably said to be the biggest fish market in Europe. A paradise for food lovers, where every stall keeper has a story to tell.
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06:30
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The Halles de Dijon is a huge expanse hosting over 700 stalls in 4 pavilions. Its size matches the sheer variety of specialities coming from the Burgundy region.
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07:35
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Trends come and go, but some recipes really stand the test of time. Rachel Khoo puts her modern spin on three dishes that may have their roots in the past but are just as popular today.
en
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08:00
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Gary drops in at Bombay Canteen to meet Chef Thomas where he shows Gary how he creates the restaurant's signature dish - the seafood bhel. He later meets the "Queen of Macarons."
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08:30
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This episode, everyday home cooks put recipes from four chefs returning to their roots to the test. Will Rick Stein's Stargazey Pie come crashing back down to earth? Will Warren Mendes flex his mussel curry? Will they be too chicken to try Luke Nguyen's chicken rice? And will Guillaume Brahimi's tourte des myrtilles be a rough or easy ride?
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09:00
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Marion visits Inala, in Brisbane's south, where childhood grocery trips with her mum began. She explores noodle aisles, reflects on her mum's migrant story and meets family friends who share tips for the perfect bowl of pho.
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09:30
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Ainsley is in central Malta where he starts his day exploring the beautiful ancient city of Mdina. After a tour of the city, Ainsley stops by a restaurant with an impressive history and a great view.
en
|
10:30
|
In Richmond, after fishing with an old friend, Michel Roux visits award-winning restaurants, Petersham nurseries and the Dysart.
en
|
11:30
|
Rick ends his culinary tour in Bangladesh, the country that spawned thousands of 'Indian' restaurants in Britain years ago. Not surprisingly, curry is at the top of his list. Rick starts his journey in Dhaka, where he discovers the intricacies of making a true biryani. With fish being central to most Bengali dishes, he is invited for lunch by a local family to sample the country's traditional dish of fish dampokht.
en
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12:35
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David returns to visit his friend and arguably one of the most famous butchers in the world, Dario Cecchini.
en
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13:00
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Andrew Zimmern ventures to Merida, the capital of the Mexican state of Yucatan, to explore the Mayan and Spanish-influenced culture and cuisine.
en
|
13:30
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This episode, with a theme on sweets, spotlights traditional family-run candy makers across China, who use recipes and handmade techniques passed down for generations.
en
|
14:00
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If you're feeling fancy, you'll love the splashy suppers made by Adam and his guests, gold medal swimmer Ariarne Titmus and hatted chef Alejandro Saravia.
en
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14:30
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Adam and his guests, the acclaimed chefs Katie White and Warren Mendes, leaf nothing to chance in a night of unbe-leaf-able cooking.
en
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15:00
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It's time to enrol in The Cook Up's self-taught sweets course! Your teachers? Adam and his guests, lawyer turned comedian Sashi Perera and banker turned cook Lilly Wright.
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15:30
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Colours and flavours collide on The Mezze Table in a night of easy entertaining with Adam and his guests, TikTok legend Mahmoud Ismail and Bloodwood Head Chef Claire Van Vuuren.
en
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16:00
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Two of Australia's hottest young chefs, Rosheen Kaul from Etta and Aleksis Kalnins from Hazel, join Adam to make their most tastebud-tingling one pan spicy veg.
en
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16:30
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Using simple ingredients, Rachel Khoo makes delicious homemade pasta with a spicy tomato sauce and a blueberry and oat lattice pie. Plus, there are pancakes with sweet and savoury fillings. Staying home is the new going out.
en
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17:00
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Gary meets restaurateur Zorawar Kalra and samples his famous signature dish, daal chawal arancini, at Farzi Cafe. Gary invites music composer Vishal Dadlani to help him cook a risotto with greens.
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17:30
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In its fifth season, Flat Out Food sets off on another exciting field-to-plate adventure! Host Jenn Sharp continues her journey, exploring the most unique and delicious uses of simple ingrediends.
en
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18:00
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You'll be able to eat anything you want, wherever you are for a price. Robot pizza. Drone delivery. Technology is coming for the restaurant industry, but what's the cost of convenience?
en
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18:35
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James continues his adventure in Burgundy; he cooks chicken livers and chanterelles on toast then makes a delicious beef bourgignon and a classic coq au vin.
en
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19:30
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Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help British families tackle food waste and save money.
en
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20:00
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Tetsuya Wakuda is one of Australia's most globally recognised chefs. He shares recipes for his mother's Japanese fried chicken, slow roasted rouget, roasted scampi and confit of ocean trout.
en
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20:30
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Rick watches as friend Bill Baker fishes on the Towy estuary and catches flounder. Rick cooks flounder with a ravigote sauce. Bill catches a sea trout and Rick cooks it, marinated with dill and pernod.
en
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21:00
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Rick visits his favourite local fish market at Looe in Cornwall, and he cooks John Dory with potatoes and mushrooms. In Northumberland, Rick cooks up pancakes with cheese, spinach, and ham. Rick looks back over some of the local heroes he has discovered during the series, and there is a special tribute to his dog Chalky.
en
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21:30
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Anthony Bourdain visits the coastal city of San Sebastian in the Basque Country, famous for its spectacular views and incomparable fresh seafood. Alongside friend and renowned chef Juan Mari Arzak, Bourdain dines at favourite haunt Ganbara for its popular dish of seared wild mushrooms and foie gras with raw egg yolk, and is given a taste of the finest Basque delicacies prepared simply, including grilled turbot at famed restaurant Elkano, in Getaria.
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22:30
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David visits the seaside Tuscan town of Orbetello, where a co-op of fisherman not only fish on the lagoons for eel, sea bream and sea bass, but also run the entire smoking and canning operation as well as a seaside restaurant.
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23:00
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Andrew Zimmern is in El Paso, where Texas meets Mexico on the border as well as in the kitchen. The city is filled with Tex-Mex cuisine as well as Mexican classics.
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23:30
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In this episode, we visit mom-and-pop stores across the Chinese diaspora in Canada, Australia and the United Kingdom, and hear their stories as immigrants.
en
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TV rehberi - Pazartesi, 02-06-2025
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00:00
|
In its fifth season, Flat Out Food sets off on another exciting field-to-plate adventure! Host Jenn Sharp continues her journey, exploring the most unique and delicious uses of simple ingrediends.
en
|
00:30
|
James continues his adventure in Burgundy; he cooks chicken livers and chanterelles on toast then makes a delicious beef bourgignon and a classic coq au vin.
en
|
01:30
|
Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help British families tackle food waste and save money.
en
|
02:00
|
Tetsuya Wakuda is one of Australia's most globally recognised chefs. He shares recipes for his mother's Japanese fried chicken, slow roasted rouget, roasted scampi and confit of ocean trout.
en
|
02:30
|
Rick watches as friend Bill Baker fishes on the Towy estuary and catches flounder. Rick cooks flounder with a ravigote sauce. Bill catches a sea trout and Rick cooks it, marinated with dill and pernod.
en
|
03:00
|
Rick visits his favourite local fish market at Looe in Cornwall, and he cooks John Dory with potatoes and mushrooms. In Northumberland, Rick cooks up pancakes with cheese, spinach, and ham. Rick looks back over some of the local heroes he has discovered during the series, and there is a special tribute to his dog Chalky.
en
|
03:30
|
Anthony Bourdain visits the coastal city of San Sebastian in the Basque Country, famous for its spectacular views and incomparable fresh seafood. Alongside friend and renowned chef Juan Mari Arzak, Bourdain dines at favourite haunt Ganbara for its popular dish of seared wild mushrooms and foie gras with raw egg yolk, and is given a taste of the finest Basque delicacies prepared simply, including grilled turbot at famed restaurant Elkano, in Getaria.
en
|
04:30
|
In this episode, we visit mom-and-pop stores across the Chinese diaspora in Canada, Australia and the United Kingdom, and hear their stories as immigrants.
en
|
05:00
|
If you're feeling fancy, you'll love the splashy suppers made by Adam and his guests, gold medal swimmer Ariarne Titmus and hatted chef Alejandro Saravia.
en
|
05:30
|
Adam and his guests, the acclaimed chefs Katie White and Warren Mendes, leaf nothing to chance in a night of unbe-leaf-able cooking.
en
|
06:00
|
It's time to enrol in The Cook Up's self-taught sweets course! Your teachers? Adam and his guests, lawyer turned comedian Sashi Perera and banker turned cook Lilly Wright.
en
|
06:30
|
Colours and flavours collide on The Mezze Table in a night of easy entertaining with Adam and his guests, TikTok legend Mahmoud Ismail and Bloodwood Head Chef Claire Van Vuuren.
en
|
07:00
|
Two of Australia's hottest young chefs, Rosheen Kaul from Etta and Aleksis Kalnins from Hazel, join Adam to make their most tastebud-tingling one pan spicy veg.
en
|
07:30
|
Using simple ingredients, Rachel Khoo makes delicious homemade pasta with a spicy tomato sauce and a blueberry and oat lattice pie. Plus, there are pancakes with sweet and savoury fillings. Staying home is the new going out.
en
|
08:00
|
Gary meets restaurateur Zorawar Kalra and samples his famous signature dish, daal chawal arancini, at Farzi Cafe. Gary invites music composer Vishal Dadlani to help him cook a risotto with greens.
en
|
08:30
|
In its fifth season, Flat Out Food sets off on another exciting field-to-plate adventure! Host Jenn Sharp continues her journey, exploring the most unique and delicious uses of simple ingrediends.
en
|
09:00
|
You'll be able to eat anything you want, wherever you are for a price. Robot pizza. Drone delivery. Technology is coming for the restaurant industry, but what's the cost of convenience?
en
|
09:35
|
James continues his adventure in Burgundy; he cooks chicken livers and chanterelles on toast then makes a delicious beef bourgignon and a classic coq au vin.
en
|
10:30
|
Culinary legend and queen of leftovers Prue Leith teams up with food expert Dr Rupy Aujla to help British families tackle food waste and save money.
en
|
11:00
|
Tetsuya Wakuda is one of Australia's most globally recognised chefs. He shares recipes for his mother's Japanese fried chicken, slow roasted rouget, roasted scampi and confit of ocean trout.
en
|
11:30
|
Rick watches as friend Bill Baker fishes on the Towy estuary and catches flounder. Rick cooks flounder with a ravigote sauce. Bill catches a sea trout and Rick cooks it, marinated with dill and pernod.
en
|
12:00
|
Rick visits his favourite local fish market at Looe in Cornwall, and he cooks John Dory with potatoes and mushrooms. In Northumberland, Rick cooks up pancakes with cheese, spinach, and ham. Rick looks back over some of the local heroes he has discovered during the series, and there is a special tribute to his dog Chalky.
en
|
12:30
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Jimmy heads to St Pete, on Florida's West Coast, where he sets sail with skipper Mark and learns all about a local delicacy. In Tampa Bay, he learns the art of making a world-famous Cuban sandwich.
en
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13:30
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Charlie Carrington from Atlas Dining cooks Peruvian-inspired roasted cauliflower.
en
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14:00
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Sara embarks on a journey to create recipes inspired by the colours of Istanbul. Associating Istanbul's romantic side with the colour red, Sara starts her adventure in the spice bazaar.
en
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14:30
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Tomatoes and potatoes come together in a delicious combo and an apple recipe that's both quick and easy. Kishwar Chowdhury makes pakoras and Simon heads to a farm for cabbage skewers.
en
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15:00
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Jimmy heads to Sicily, where he's surprised to find his final destination isn't the sea, but the high mountains of the interior. Kate's looking at free range hens, and is surprised to learn most chicks on British hen farms have their beaks trimmed at birth. And Matt's in Scotland, investigating Haggis. He makes a surprising discovery about the dish's true origins.
en
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15:30
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Ingredients packed in cans and jars can be just as good as fresh ones - and with Mary's recipes, they might even be better. Mary starts with salmon burgers using canned salmon.
en
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16:00
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Spices impart a lot of flavour to a recipe, and today Lidia shows viewers how to use different spices. First up, an elegant way to serve mussels, then spicy stuffed clams, and lastly chicken zucchini salad.
en
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16:30
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Neville Poelina will show us how to make two delicious dishes with duck and bush turkey - making the most out of his outdoor forty-four gallon homemade bush oven.
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17:00
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Hayden's journey down the Murrumbidgee River starts with an Indigenous tour, then it's time to pick up local rice and chocolate to make a wonderful dessert.
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17:30
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Enjoy the first recipe from Justine's trip to Japan: BBQ scallops in Sake Sauce. Then Justine cooks up Coconut and Curry Squash and Kotopita.
en
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18:00
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Marcus is visiting a local farmers market where each week a local French chef impresses the crowds with a live cooking demo. However, he has been told a British chef is cooking tonight with him.
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18:30
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Jamie prepares a meal to remember for a friend's wedding day. Recipes include antipasto platters, baked salmon, salsa verde, and summer berries with mascarpone cream.
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19:00
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Two SBS favourites, Maeve O'Meara and Mark Olive, join Adam for a night of SBS 50th birthday celebrations. And what are they cooking? Special Broadcasting Suppers!
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19:30
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Marion returns to Bangkok to share the street food favourites she craves when away - pork dumplings, chicken rice, and noodle soup - then shows how to recreate these comforting dishes.
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20:00
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Dan heads to a popular local venue on Hong Kong Island to discover why they are renowned for their flavourful congee. He then meets up with Archan Chan, to experience innovative delicacies.
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20:30
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Jamie's in the Nicoyan Peninsula in Costa Rica, where he joins fisherman Otto for a meal of freshly caught fish with family and friends on the beach.
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