Triple Cooked #3

Our third issue of Triple Cooked puts the spotlight on two of our favourite chefs – Rosio Sanchez of Hija de Sanchez, Copenhagen and Shuko Oda of Koya Bar, London. We discuss their backgrounds, how each of them got into cooking and the secrets behind their signature dishes.

Also joining the line up, we travel to New York on a quest for the best beef tartare, go on a juice fast to reset our tastebuds, set up an Instagram account to illegally trade rare beers from around the world and learn how meatless food technology is changing the way we eat for the better.

** Summer is all about al fresco dining, late night BBQs and sipping endless amounts of cold brew. Please do all while reading this magazine. **

Perfectly bound