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<br /> TOMMY BANKS ANDREW BENNETT<br /> The Black Swan chef We profile the Guild's new<br /> talks fame and foraging national chairman<br /> AWARDS NIGHT LENTILS<br /> 41 pages celebrating our High in fibre and a very<br /> 2018 winners on-trend ingredient<br /> THE OFFICIAL MAGAZINE OF THE CGOC<br /> International Chef Award Winner<br /> Alain Ducasse<br /> www.craftguildofchefs.org<br /> SUMMER 2018 ISSUE 90<br /> Range<br /> Incorporate the popular flavours of Pan-Asian<br /> cuisine into your dishes with these versatile,<br /> consistent and easy-to-use stocks.<br /> The versatile stock base containing The traditional Japanese broth<br /> lemongrass, perfectly balanced with made from fermented soya beans,<br /> coriander, ginger and star anise. ginger and garlic.<br /> Spoon into Mix into rice wine<br /> sauces <a title="Stockpot Summer 2018 page 1" href="https://secure.viewer.zmags.com/publication/8800e0bc?page=1"> TOMMY BANKS ANDREW BENNETT The Black</a> <a title="Stockpot Summer 2018 page 2" href="https://secure.viewer.zmags.com/publication/8800e0bc?page=2"> Range Incorporate the popular flavours of Pan-Asi</a> <a title="Stockpot Summer 2018 page 3" href="https://secure.viewer.zmags.com/publication/8800e0bc?page=3"> Welcome to the summer edition of Stockpot. 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