Enjoy! Magazine spring/summer 2013

It is a well-known fact that the Big Green Egg offers countless culinary possibilities! The number options it opens up for frying and grilling meat, fish and vegetables is endless. Less well-known is the fact you can also make delicious bread in it and, last but by no means least, pizzas! We’ve said that pizzas prepared on the Big Green Egg are right up there with the tastiest Italian pizzas in terms of flavour and quality, but is that really the case? In this edition of Enjoy! Magazine, we will put our claim to the test in the best known pizza town of Italy: Naples!

Cover Enjoy! Magazine spring/summer 2013

In addition:

  • A delicious spring menu with North Sea Dover sole, marinated Saratoga racks and apple-rhubarb crumble
  • Creations from the Sea by Hans Neuner, executive chef of Ocean (the critically acclaimed restaurant of Vila Vita Parc in the Algarve)
  • What to look for when purchasing fresh fish Jakob Doorn of fishmonger Jan van As, specialist in fresh fish, and Michiel Deenik of restaurant Visaandeschelde will help you develop a nose for fresh fish
  • A delicious summer menu of grilled gazpacho, marinated king prawns, puff pastry bruschetta with pesto, grilled rib-eye and roasted pineapple
  • And much, much more!


Read the Enjoy! Magazine



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