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.

National Geographic Traveller Food

CONTRIBUTORS

Editor’s letter • ISSUE 12, SUMMER 2021

British oysters • SHELLFISH IS NOT ONLY ABUNDANT ON OUR SHORES, BUT INCREASINGLY AFFORDABLE, TOO

WHAT THEY’RE EATING IN ACCRA • Whether you fancy Italian-inspired cuisine or West African classics, you’ll find it in the Ghanaian capital

Pick-your-own farms • PICK-YOUR-OWN FARMS ARE SET FOR A POST-LOCKDOWN BOOM THIS SUMMER, AS PEOPLE LOOK TO SUPPORT LOCAL BUSINESSES AND SPEND MORE TIME OUTDOORS. HERE ARE FIVE OF OUR FAVOURITES

Melons • FROM HONEYDEWS AND CANTALOUPES TO WATERMELONS, VARIETIES OF THIS FLESHY FRUIT HAVE BEEN ENJOYED ALL OVER THE WORLD FOR MILLENNIA

MAKE PERFECT SPANAKOPITA • This filo pie is a Greek classic, and while you’ll often find feta inside, spinach is the real star.

FIVE WAYS WITH Anchovies • THESE DIVISIVE LITTLE FISH ADD A DOSE OF UMAMI TO ANY DISH.

MEET THE MAKER AHEAD OF THE CURD • Emily Macdonald has brought the cheese curd-making tradition of her native Wisconsin all the way to the Isle of Wight

BEST OF THE ISLE

WINE Think of England • ENGLISH SPARKLING IS NOW CONSIDERED SOME OF THE BEST IN THE WORLD — AND HOMEGROWN STILL WINES ARE ON THE UP TOO.

ASK THE EXPERTS • OUR PANEL ANSWERS YOUR CULINARY QUERIES, INCLUDING HOW TO MAKE WELSH RAREBIT AND WHERE TO FIND CORNWALL’S BEST PUBS WITH ROOMS

MY LIFE IN FOOD SEAN PAUL • The Jamaican musician talks about Caribbean food, his multi-ethnic family and eating poisonous puffer fish

SUPER SUMMER SALE SUBSCRIBE TODAY • SAVE 70% WITH A SUBSCRIPTION TO BOTH NATIONAL GEOGRAPHIC TRAVELLER FOOD AND NATIONAL GEOGRAPHIC TRAVELLER

A new flame • FROM JERK BURGERS AND CHARRED PRAWNS TO BURNT AUBERGINES AND GRILLED STRAWBERRIES, HERE ARE FOUR WAYS TO BRING YOUR SUMMER BARBECUES TO LIFE.

On the menu • WHETHER YOU’RE GOING THE WHOLE HOG OR SAMPLING A FEW SKEWERS, A LOCAL BARBECUED DELICACY IS A MUST WHEN TRAVELLING. HERE’S OUR PICK OF THE WORLD’S BEST FLAME-GRILLED DISHES.

THE PIONEER • MINNESOTA-BASED CHEF SEAN SHERMAN PAYS HOMAGE TO HIS NATIVE AMERICAN HERITAGE BY CREATING EXPERIMENTAL DISHES USING ONLY THE INDIGENOUS INGREDIENTS KNOWN TO HIS ANCESTORS.

Experience the world through food • National Geographic Traveller Food Festival — an immersive two-day event held on 17-18 July at the Business Design Centre in London

Italy’s FINEST • FROM FRESHLY PRESSED OLIVE OIL ON TOASTED TUSCAN BREAD TO PILLOWY PASTA TOPPED WITH THE BEST PARMESAN, OUR CHEFS AND WRITERS DISH UP SEVEN SERVINGS OF ITALIAN CUISINE

BEAUTIFUL SOUTH • THE HEEL OF ITALY’S BOOT, PUGLIA IS HOME TO SOME OF THE COUNTRY’S MOST FLAVOURSOME — AND FRUGAL — DISHES. CHEF FRANCESCO MAZZEI EXPLAINS HOW HE FELL IN LOVE WITH THE REGION AND ITS ‘CUCINA POVERA’

BEST OF CAMPANIA

ZEST, JUICE & LEAVES • GROWN ON CAMPANIA’S ROCKY COASTLINE, AMALFI LEMONS ARE UNMISTAKABLE IN THEIR FLAVOUR AND A VERSATILE INGREDIENT IN...