Chef & Restaurant Magazine

Chef & Restaurant Magazine November 2018 Back Issue

English

Only $5.49

In the cracking November issue of Chef Magazine, our cover Chef is Paul Foster talking about his recent Michelin Star, Kickstarter, family life, plans for the future and his new book.

We travel to Berlin to interview Dylan Watson-Brawn, who at the age of just 25, is already running one of Europe's most exciting restaurants, Ernst.

We have a fascinating insight into Falconry with Jose Souto who explains all there is to know about hunting with birds and this ancient art.

We are welcomed into the Italian Embassy where we have a fascinating interview with head chef Danilo Cortellini.

We have a Christmas Gift Guide for Chefs with a few ideas for you and hear from Seven Springs Wine, a new company doing things different in South Africa.

We are delighted this month to introduce a new feature called Ingredients in association with Gastronomix, a website that provides creative ideas and recipes for single items and how these can be used in different ways. This month is the seasonal favourite, Brussels Sprouts.

WIth a bumper recipe section and book reviews, this simply is another issue not to be missed.

November 2018 In the cracking November issue of Chef Magazine, our cover Chef is Paul Foster talking about his recent Michelin Star, Kickstarter, family life, plans for the future and his new book. We travel to Berlin to interview Dylan Watson-Brawn, who at the age of just 25, is already running one of Europe's most exciting restaurants, Ernst. We have a fascinating insight into Falconry with Jose Souto who explains all there is to know about hunting with birds and this ancient art. We are welcomed into the Italian Embassy where we have a fascinating interview with head chef Danilo Cortellini. We have a Christmas Gift Guide for Chefs with a few ideas for you and hear from Seven Springs Wine, a new company doing things different in South Africa. We are delighted this month to introduce a new feature called Ingredients in association with Gastronomix, a website that provides creative ideas and recipes for single items and how these can be used in different ways. This month is the seasonal favourite, Brussels Sprouts. WIth a bumper recipe section and book reviews, this simply is another issue not to be missed.

SELECT FORMAT:

Instant Access

Available Digital Offers:

Single Digital Back Issue November 2018

$5.49 / issue

This issue and other back issues are not included in a Chef & Restaurant Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription and start from as little as $3.17 per issue . If you're looking to subscribe please check out our Subscription Options

View all offers + View more offers + Hide extra offers -

Savings are calculated on the comparable purchase of single issues over an annualised subscription period and can vary from advertised amounts. Calculations are for illustration purposes only. Digital subscriptions include the latest issue and all regular issues released during your subscription unless otherwise stated. Your chosen term will automatically renew unless cancelled in the My Account area upto 24 hours before the end of the current subscription.