Indoor and outdoor kitchens are moving ever closer together. Pans, pots and portable ovens are increasingly finding their way from the kitchen into the outdoor kitchen. Not everything that comes off the grill has a grill pattern these days. And so international recipes are finding their way outside. Spaghetti is cooked on the side burner, wok vegetables sizzle over the infrared burner, leg of pork braises in the casserole.
After US BBQs were popular in recent years in our latitudes and brisket and pulled pork found their fans, a European BBQ is now being celebrated on the grills. Inspired by the traditional and varied recipes of Europe. So it's no longer just meat or fish that ends up on the grill, but the food being grilled is becoming more varied. Women are also increasingly grilling. They particularly appreciate the comfort that has found its way into the new outdoor kitchens. Easy-to-use fittings, accessible connections and safety devices ensure trust. The space in the outdoor kitchen will become tighter - it's great if the terrace still has room to expand.
Spotting trends and bringing them to the grill. Our new editorial team member Peter Kemnitzer was traveling to Zanzibar for FIRE&FOOD and was initiated into the secrets of the Swahili street food kitchen (from page 68).
Craftsmanship in Bosnia-Herzegovina. In Dražen Jozeljić's forge, the craft of blacksmithing is still practiced according to old traditions. The water-powered blacksmith's hammer and the embers of the fire allow pots, pans and tools to be formed from sheet steel (from page 36).
We are particularly pleased about the collaboration with Heiko Antoniewicz, the flavor specialist from Werne, who created the FIRE&FOOD grill menu for this edition. Explosions of flavor are guaranteed with him!
(from page 26).