Explore the world of fine dining and innovative cuisine with Cuisine Magazine’s 2017-184 issue. Celebrating culinary excellence, this edition features Giulio Sturla’s inventive ‘Broken egg in spring,’ a delightful creation with chocolate, fermented honey, and egg yolk sphere. Discover inspiring stories, meet passionate chefs, and indulge in delectable food experiences. Also, delve into the Cuisine Good Food Awards 2017, recognizing the best in the culinary arts. Get your copy and be inspired!

You don't have a valid membership to download this item. Purchase one HERE.