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

Beignets • THESE DEEP-FRIED CHOUX PASTRIES ARE GLORIOUSLY MOREISH, WHETHER SWEET OR SAVOURY

HANOI • In the Vietnamese capital, dishes are full of flavour, whether it’s delicate scallop tarts or punchy banana blossom salad

Floating restaurants • FROM BRITISH CHEESE ON THE REGENT’S CANAL TO FRESHLY CAUGHT CRAB IN CORNWALL, WE ROUND UP THE UK’S BEST CULINARY EXPERIENCES ON WATER

Sandwiches • QUICK TO MAKE, EASY TO E AT ON THE GO AND ENDLESSLY ADAPTABLE — IT’S NO SURPRISE THE SANDWICH IS A UBIQUITOUS LUNCHTIME STAPLE

SUMMER PUDDING • This simple, flavourful dessert is packed with seasonal berries.

Pinch of salt • A TRUE CLASSIC, THE M ARGARITA IS A GRE AT GAT E WAY INTO AGAV E SPIRITS. WORDS: THE THINKING DRINKERS

DIG IN • In the Peruvian Andes, Manuel Choqque Bravo has cultivated hundreds of hybrid varieties of tuber, including what he calls ‘super potatoes’

Mangoes • WHEN PICKED IN ITS PRIME, THE TROPICAL FRUIT PAIRS WITH A HOST OF FL AVOURS. WORDS: ANDY OLIVER

IN THE PINK • Often overlooked, sparkling rosé is a fun alternative to standard fizz that makes for some terrific food pairings.

TRINIDAD • From finding the best Trini breakfast in Port of Spain to a guide to making your own doubles, here’s how to taste the best of the island

HUGH DENNIS • The comedian and actor on Vietnamese food, the joys of injera in Ethiopia and barbecued meat in the hills of Italy

Seeing red • THE WORLD’S MOST COMMONLY GROWN ‘VEGETABLE’ IS THE CORNERSTONE OF COUNTLESS CUISINES AND THE STAR OF SOUPS, SALADS, SALSAS AND SO MUCH MORE.

On the menu • FROM FRIED GREEN TOM ATOES TO A FILIPINO STEW, HERE’S OUR PICK OF SOME OF THE FINEST TOM ATOBASED DISHES ON MENUS WORLDWIDE

THE PIONEER • AT HER MICHELIN-STARRED ZURICH RESTAUR ANT, KLE, ZINEB HAT TA B IS PROVING THAT VEGAN DINING CAN BE BOTH SUSTAINABLE AND INDULGENT.

seafood summer • From simply cooked Spanish prawns and sustainable Maine scallops to herb-scented Finnish fish soup, Japanese oysters and a citrussy tuna salad from Indonesia, explore a bountiful catch from around the world. These recipes, food experiences and ingredients from coastal communities both near and far will inspire fish-focused adventures in the kitchen and on your travels. And while this seafood menu is fresh, light and summery, it also includes some filling and fiery options, too, whether it’s Tuscan fish stew, Singaporean chilli crab or Sri Lankan fish curry.

Fishing for prawns in Palamós • Take a boat ride with fishermen along the Costa Brava coast to learn about prized gambas rojas, the sweet red prawns found in Catalan dishes such as paella and fideuà, as well as on the menu of Michelin-starred restaurants nationwide.

Shellfish • Ashley Mullenger, the first woman to win the UK’s ‘Fisherman of the Year’ award, talks about Norfolk’s finest catch, what it’s like to work in a male-dominated industry and the joy of a life spent at sea

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