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.
National Geographic Traveller Food
Editor’s letter • ISSUE 11, SPRING 2021
WHAT’S ONLINE AT NATIONALGEOGRAPHIC.CO.UK/FOOD-TRAVEL
Singapore street food • NO TRAVEL PLANS? YOU CAN STILL ENJOY A TASTE OF A UNESCO-LISTED TRADITION MUCH CLOSER TO HOME
LOS ANGELES • Fill up on meaty tacos and caviar-topped lobster rolls on the Californian coast
Historic pubs • FOR THOUSANDS OF YEARS, PUBS HAVE PROVIDED FOOD, DRINK AND ENTERTAINMENT TO LOCALS AND WEARY TRAVELLERS A LIKE. HERE ARE FIVE ENGLISH FAVOURITES THAT HAVE STOOD THE TEST OF TIME
Grapes • THE HUMBLE RAPE HAS BEEN CULTIVATED BY HUMANS FOR THOUSANDS OF YEARS, PLAYING A CENTRAL ROLE IN EVERYTHING FROM WINEMAKING TO NEW YEAR’S TRADITIONS
CROQUETAS • Whether oval or round, made with meat or cheese, this Spanish snack should be both crisp and gooey. Words: Owen Morgan
The spirit of Brazil • THE IDEAL RUM REPLACEMENT, CACHAÇA IS BEST KNOWN AS A COCKTAIL INGREDIENT — BUT IT CAN BE JUST AS GOOD FOR SIPPING
WHERE TO TRY IT
SLOW FOOD • In Vienna, Andreas Gugumuck is reviving a long-forgotten tradition by cultivating farm-to-fork snails
Horseradish • ADD A FIERY KICK TO EVERYTHING FROM ROASTS TO COCKTAILS.
A GREEK ODYSSEY • With a long tradition of viticulture and hundreds of native grape varieties, Greece should be the word when it comes to wine. Words: Fiona Beckett
ASK THE EXPERTS • OUR PANEL ANSWERS YOUR CULINARY QUERIES, INCLUDING WHERE TO EAT ON AN AUSTRALIAN ROAD TRIP AND HOW TO MAKE A DOBOS TORTA
JESSE TYLER FERGUSON • The Modern Family star talks about New Mexican cuisine, his cookbook and the joys of tiramisu
ULTIMATE BUNDLE SUBSCRIPTION SALE • SAVE 50% WITH A SUBSCRIPTION TO BOTH THE PRINT AND DIGITAL EDITIONS
Shell out • FROM SEAFOOD LINGUINE TO SPICY MUSSELS WITH FETA, THESE FOUR REFRESHING SHELLFISH DISHES WILL HELP YOU WELCOME IN THE SPRING SUNSHINE.
On the menu • WHETHER IT’S FRESH OYSTERS OR SPICY PRAWNS, SHELLFISH IS AREAL TRAVELLER’S TREAT. HERE’S OUR PICK OF THE WORLD’S BEST, FROM ANICED LOBSTER SOUFFLE TO ACALIFORNIAN CHOWDER
Boli ati epa
FOOD FESTIVAL • 17 - 18 JULY 2021
MEET THE HEADLINERS • Get to know some of the culinary stars who will be on the Main Stage at the National Geographic Traveller Food Festival, taking us on a gastronomic journey around the world
ALL RISE • When it comes to breakfast, many of us have a routine we depend upon. Yet there’s always room for a bit of fresh thinking. From Bury black pudding and Mexican chilaquiles to Indian idli and Turkish menemen, here are 12 ways to shake things up — and add a little magic to your mornings
A PROVENÇALE PASSION • In the south of France, in and around the city of Marseille, a new generation of artisanal distillers are breathing fresh life — and flavours — into the region’s beloved aniseed aperitif
FIVE TO TRY
Red mullet on a bed of fennel & pastis...