We at FIRE&FOOD are always on the lookout for exceptional culinary experiences and invite you, dear readers, to join us on this quest. To preserve the diverse culinary delights available to us for future generations, this issue offers you a wealth of culinary ideas and sustainable grilling inspiration.
In this issue, we sent David Pietralla to Gründau-Rothenbergen to examine the meat quality of Scottish Highland cattle.
Test it. You can find his opinion on it starting on page 54.
The grilling menu in this issue was created by Lucki Maurer (starting on page 20). Lucki will be joining us at FIRE&FOOD BBQ WEEK with his masterclass and will co-host the BBQ Night with me. We hope you're excited! You can find more events in the coming months in our event overview on page 50.