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.

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National Geographic Traveller Food

Editor’s letter • ISSUE 26, WINTER 2024

Clarified cocktails • MIXOLOGISTS ARE USING AN ARRAY OF SURPRISING INGREDIENTS TO MAKE DRINKS THAT ARE CLEAR AS GLASS

DUBAI • In the emirate you’ll find dishes adorned with everything from caviar to crisps

Smokeries • RUM-AND-MOLASSES BACON, COLD-SMOKED SALMON, KIPPER PÂTÉ — YOU’LL FIND IT ALL IN BRITAIN’S SMOKEHOUSES

CHEESE • Whether it’s made using the milk of cows, plants, goats or even donkeys, cheese is a firm favourite around the world

Stollen • A GERMAN CHRISTMAS CLASSIC, THIS SWEET BREAD COMES IN NUMEROUS DELICIOUS VARIETIES.

LA DOLCE VITA • After moving to Sicily for a simpler life, former investment banker Simone Sabaini helped to reinvent Modica’s sweet scene

THREE MORE SICILIAN SWEETS

Fortified & fine • FROM DEEP MAHOGANY, RAISIN-SWEET PEDRO XIMÉNEZ TO PALE GOLD NUTTY FINO, SHERRY IS THE DRINK OF THE SEASON.

FIVE TO TRY

DA’VINE JOY RANDOLPH • The Oscar-winning actor discusses childhood dishes, her love of fish and chips and making limoncello in Italy

Rice dishes • A STAPLE INGREDIENT ACROSS VAST SWATHES OF THE WORLD, RICE IS SO MUCH MORE THAN JUST A SIDE DISH — IN MANY CASES IT’S THE STAR OF THE SHOW.

Rijstevlaai • A predecessor to this rice pudding-filled tart appears in a 1604 cookbook by Lancelot de Casteau, the master cook of three prince-bishops of Liège. He suggested flavouring it with cinnamon and rosewater and topping with a pastry lattice; today, however, it’s a single-crust pie with a vanilla-infused filling. The Flemish/Dutch version, rijstevlaai, usually involves adding a custard to the finished rice pudding, while the lighter Wallonian tarte au riz incorporates whisked egg whites. Note: for the recipe below, the filling should barely hold together.

Onigiri • These Japanese filled rice balls are simple and adaptable. Leave the rice plain or add cooked peas, corn or edamame, then stuff with whatever you have handy. The classic filling is grilled salmon — though lightly cooked smoked salmon is a good substitute — with sesame and umeboshi (pickled plums). To avoid sticky fingers, you can wrap the onigiri in nori seaweed, but if you’re not serving until later, pack the nori separately to keep it crisp.

Black rice pudding • A popular dessert in Indonesia, Malaysia and Thailand, black rice pudding is made with sticky black rice, which is chewy enough to warrant lengthy soaking. Black cardamom, typically used in savoury dishes, goes well with the nutty rice. For a more traditionally spiced dessert, infuse the rice with two bruised, knotted pandan leaves or a cassia stick. Finish with shop-bought coconut cream and a pinch of salt or make your own toasted coconut cream, as below. For added freshness, accompany with cubes of pineapple livened up with a squeeze of lime juice and a pinch of chilli powder.

On the menu • SPANISH PAELLA, SICILIAN ARANCINI, KOREAN KIMBAP AND MORE — THESE ARE SOME OF THE...