Winter 2022
Issue 10
Welcome to the Winter issue
Now is the winter of our dish content. Actually make that dishes, for this issue is full of inspirational recipes and fireside food and drink to keep you warm and replete throughout the festive season and beyond.
Putting together the ultimate BBQ pub lunch in Hampshire, it seemed sensible to call to the wicket one of the county’s and indeed country’s finest ever sportsmen for some meat and wine. Former England cricket captain David Gower wasn’t disappointed.
The best live-fire cooks tell us how to barbecue on a budget, with the cost-of-living crisis biting in the cold.
By contrast, it is summer in Australia and we talk to a Peruvian and a German chef about the multicultural Melbourne food scene.
Our world tour this issue also takes in Finland, as we stray close to the Russian border, and also see fish caught and cooked on Malaysian fires.
We profile butcher Rob Buchanan, cutting up meat having cut up the rugby field; and look at 10 years of Ooni, the pizza oven manufacturer.
Our recipe lineup is once again awesome in talent, taste and invention, and we continue the Australian theme with some wine tasting with Roger Jones.
We may be huddled round the fire indoors, but now is a good time not just to imagine what your garden might look like next year but do something about it with some groundwork and planning.
Cavemen made fire; the Cave Hotel makes great fire in its Firepit and Korean Cowgirl restaurants in Kent . We also look at how housebuyers are increasingly stepping outside before making up their purchasing minds, coupled with six of the best homes on the market with great al fresco cooking and dining potential.
Let us return to where we started and Shakespeare. One theory for the naming of his play, The Winter’s Tale, was that in Elizabethan times it referred to stories or ballads you might tell or sing to pass the time on a long winter’s evening. There is no better place to tell a story, true or imagined, than round a fire and no better time to tell it that on a cold winter’s night, the season of myths and legends, when folklore meets firelore.
Stay warm, keep cooking and have a very merry Christmas and a happy new year.
Yours in live-fire cooking
Team BBQ Magazine