We were on a research tour at the spoga in Cologne. Those who fit their product portfolio are happy to take up the latest trends and play on the successful trend topics. So it's no wonder that the range of pizza ovens and gas griddles has increased significantly. Both areas promise great market potential. You can find out more on pages 40 and 44.
FIRE&FOOD gave an impressive demonstration of how extensive farming can work on the Keil farm in Reken in western Münsterland. From the meadow to the plate and everything in-house: that is exactly what sets the farm apart. Darrick Carter, Executive Chef at the Wasserturm Hotel Cologne, prepared the appropriate recipes for us. Darrick, who comes from the US state of Michigan, relies particularly on regional products in his kitchen (from page 28).
Can you bake on a grill? Yes, if it has a lid. Then it behaves in a similar way to an oven. Whether it's a ceramic, pellet or gas grill: they're all very suitable for baking. Even world champion patissier Bernd Siefert from the Odenwald wanted to find out and conjured up tasty breads and buns for FIRE&FOOD. Tips and tricks and the right recipes can be found on pages 52-60.
In addition to grilling and outdoor cooking, gardening is becoming more and more of a focus for me. Straight from the garden to the grill, whether herbs or tomatoes - your own harvest gives you something special. But in order to harvest, the plants first have to be raised, cared for and defended against slugs and other creatures. And watered, of course even during the holiday season. Tips for this can be found from page 68.
The BBQ event season is currently in full swing. The WBQA World Grill Championship is coming up in Stuttgart and the teams are looking forward to many visitors. You can find further event dates in our event preview from page 48 and on our homepage. Let's grill!
MR. POT's road trip is coming to an end these days. Finally, Andreas Hanisch, the Bavarian Dutch Oven expert, used the pot for his recipes (from page 90). Have fun with the potting!