It’s no surprise that the market for pizza ovens and gas griddles has grown significantly. Both areas promise great market potential. You can find more about this starting on pages 40 and 44.
FIRE&FOOD had an impressive demonstration of how extensive farming can be at Hof Keil in Reken, West Münsterland. From pasture to plate, all under one roof: this is what sets Hof Keil apart. Darrick Carter, Executive Chef at the Water Tower Hotel in Cologne, has prepared the perfect recipes for us. Darrick, originally from the state of Michigan, emphasizes regional products in his cooking (starting on page 28).
Can you bake on a grill? Yes, if it has a lid. It then behaves similarly to an oven. Whether it’s a ceramic, pellet, or gas grill, all are great for baking. Even world champion pâtissier Bernd Siefert from the Odenwald region wanted to give it a try and created delicious breads and buns for FIRE&FOOD. Tips, tricks, and perfect recipes can be found on pages 52–60.
Alongside grilling and outdoor cooking, I‘m increasingly focusing on gardening. From garden to grill, whether herbs or tomatoes – there’s something special about your own harvest. But to harvest, plants first need to be grown, cared for, and protected from slugs and other pests. And, of course, they need to be watered, even during vacation. Tips for this can be found starting on page 68.
As the MR. POT road trip draws to a close, Bavarian Dutch Oven expert Andreas Hanisch has put the pot to use in his final recipes (starting on page 90). Have fun giving them a try!