We were on a research tour at spoga in Cologne. Companies that align with their product portfolio are keen to embrace current trends and capitalize on successful trending topics. It's no surprise, then, that the selection of pizza ovens and gas griddles has increased significantly. Both areas promise great market potential. You can find out more starting on pages 40 and 44.
FIRE&FOOD was given an impressive demonstration of how extensive agriculture can work at the Keil farm in Reken, in the West Münsterland region. From field to plate, and everything in-house: that's what makes this farm so special. Darrick Carter, Executive Chef at the Wasserturm Hotel in Cologne, prepared the perfect recipes for us. Originally from Michigan, Darrick places particular emphasis on regional products in his kitchen (starting on page 28).
Can you bake on a grill? Yes, if it has a lid. Then it behaves much like an oven. Whether ceramic, pellet, or gas grill: they are all very well suited for baking. Even world pastry champion Bernd Siefert from the Odenwald region wanted to find out and conjured up delicious breads and buns for FIRE&FOOD. Tips, tricks, and the corresponding recipes can be found on pages 52–60.
Besides grilling and outdoor cooking, gardening is increasingly becoming my focus. Straight from the garden to the grill, whether herbs or tomatoes – your own harvest gives you something special. But to be able to harvest, the plants first need to be nurtured, cared for, and protected from slugs and other pests. And watered, of course, even during vacation time. You'll find tips on this starting on page 68.
The BBQ event season is in full swing. The WBQA World Barbecue Championship is coming up soon in Stuttgart, and the teams are looking forward to welcoming many visitors. You can find more event dates in our event preview starting on page 48, as well as on our website. Let's grill!
MR. POT's road trip is coming to an end these days. To conclude, Andreas Hanisch, the Bavarian Dutch oven expert, has put the pot to use in his recipes (starting on page 90). Have fun trying them out!