National Geographic Traveller Food

National Geographic Traveller Food focuses on where to go, what to see and how to explore the world via unique culinary experiences. Its writers talk to producers, suppliers, farmers, chefs and restaurateurs, and this authentic storytelling is accompanied by so-good-you-can-almost-taste-it photography. Whether it’s uncovering the truth behind a gourmet trend, sharing delicious recipes or taking readers on the bumpy journey from farm to fork, the magazine champions sustainability and celebrates local cultures. Across its pages, National Geographic Traveller Food serves up the latest culinary experiences, shares insight on cultural contexts and offers practical advice, from deconstructing classic dishes and ‘breaking bread’ with families across the globe to meeting the food world’s new pioneers.

CONTRIBUTORS

Editor’s letter

Savoury French toast • CHEFS ARE PUTTING NON-SUGARY SPINS ON THIS BRUNCH FAVOURITE

BUCHAREST • Delicate desserts and creative vegetable dishes bring the Romanian capital’s food scene to life A rose of pickled radish at Kané

Underground bars • FROM CENTURY-OLD CELLARS TO BARS IN DISUSED TUBE STATIONS, SOME OF THE UK’S BEST DRINKING ESTABLISHMENTS CAN BE FOUND UNDERGROUND

Carrots • WHETHER IN A CAKE, SOUP, ROAST OR JUST BY ITSELF, THE CARROT IS ONE OF THE UK’S MOST BELOVED VEGETABLES. AND IT HASN’T A LWAYS BEEN ORANGE

TOM YUM SOUP • While this spicy Thai broth may appear simple, its flavour is anything but. Words: Kris Yenbamroong

Secret spirit • PRODUCED TO AN ANCIENT RECIPE BY MONKS, CHARTREUSE IS AS MYSTERIOUS AS IT IS POPULAR. WORDS: THE THINKING DRINKERS

A NEW LEAF • At Kinnettles Tea Garden in Angus, Susie Walker-Munro has overcome the challenges of the local climate to grow Scottish tea, both on her own and with a collective of growers

Oysters • THESE MOLLUSCS ENHANCE EVERYTHING FROM FISH PIE TO BEEF TARTARE. WORDS: PAUL AINSWORTH

SAY CHEESE • Wine and cheese make a famously perfect pairing. But what types of red work best? And do white wines and fizz have any part to play? Words: Fiona Beckett

BIG ZUU • The rapper and self-taught chef talks okra stew, Jamaican food and his Lebanese and Sierra Leonean heritage

Potato perfection • NUTRITIOUS, INEXPENSIVE AND GROWN ALL OVER THE WORLD, THE P OTATO IS A SUPREMELY DEPENDABLE INGREDIENT. BUT, IN THE RIGHT HANDS, IT CAN ALSO BE A SHOWSTOPPER.

Potato fritters by Jeff Koehler

Bengali chicken and potato curry by Rinku Dutt

Zeppelins by Simon Bajada

Bullinada by Claudia Roden

On the menu • FROM FINGER-SHAPED DUMPLINGS TO FRIES SMOTHERED IN A PEANUT SAUCE, HERE’S OUR PICK OF POTATO DISHES FROM MENUS WORLDWIDE

THE PIONEER • AT HIS PARIS RESTAURANT, MOSUKE, CHEF MORY SACKO DRAWS ON HIS WEST AFRICAN HERITAGE, FRENCH UPBRINGING AND PASSION FOR JAPAN TO TELL A UNIQUE CULINARY STORY.

THE GREAT PUB QUIZ • There’s never been a better time to celebrate the great British pub — and what greater way than with a quiz. We answer the crucial questions, from what beer to drink and where to find it to what to expect from the modern pub menu

GUARDIANS OF GOA • Complex and varied, with a focus on fresh fish and preservation techniques, Goan cuisine has always found its fullest expression in local homes. Now a handful of chefs and cooks are opening up their kitchens and farms and offering a taste of tradition

Bife com cebolada

FLAVOURS OF THE GREAT PLAINS • AMID THE EXPANSIVE GRASSLANDS OF SOUTH DAKOTA , MATTE WILSON AND HIS FA MILY AND FRIENDS ARE USING FOOD TO RECLAIM THEIR NATIVE AMERICAN CULTURE, ONE DISH AT A TIME

YULE LOG • Also known as a bûche de Noël, this festive favourite was inspired by a centuries-old Christmas tradition and popularised by the pâtissiers of...