The weather will soon start to cool,
which means we can start thinking about hitting the outdoors and firing up those grills again. If you’re in need of new inspiration for what to toss onto the fire or for a sizzling new side dish – look no further. This issue includes snacks on sticks, seared salads, boerewors – that quintessential South African sausage, a big Texan BBQ menu, key cuts cooked low and slow, tips on how to go off the grid with salt slabs,
hay and cedar planks and much more.
Don’t miss our Meet the Producers feature about Aussie family-owned business Stanbroke Beef – from whom we source all our spinneysFOOD Organic, Wagyu and Angus beef. We just returned from visiting them in Queensland for an adventure Down Under!
There’s also an interesting read about Dubai-based restaurant LOWE’s sustainable initiatives, a round-up of the city’s burgeoning coffee culture and our picks from the recently released Michelin Guide.
