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 14, WINTER 2021

Tinned fish • FROM SARDINES IN CHILLI TO COCKLES IN BRINE, CANNED SEAFOOD CAN BE A TRUE GOURMET INGREDIENT

TOKYO • From bonsai bubble tea to mango and melon sandwiches, the Japanese capital is full of surprises

Fudge shops • A TEMPTING COMBINATION OF SUGAR, BUTTER AND MILK, FUDGE HAS LONG BEEN THE SOUVENIR OF CHOICE FOR SWEET-TOOTHED TRAVELLERS AROUND THE UK. HERE’S OUR PICK OF THE PLACES TO BUY IT

GUA BAO • These Taiwanese steamed buns should be smooth, fluffy and — traditionally — filled with pork.

Ginger • THE DISTINCT, KNOBBLY STEM OF A TALL, COLOURFUL HERB, ROOT GINGER IS THE MAGIC INGREDIENT THAT GIVES A KICK TO EVERYTHING FROM STIR-FRIES AND BREADS TO CAKES AND BISCUITS

Mezcal • SMOKY AND PUNCHY, THIS SMALL-BATCH MEXICAN SPIRIT IS CATCHING ON IN A BIG WAY ACROSS THE GLOBE

WHERE TO DRINK IT

Fire & brimstone

TOWER OF SALT • Using a historical technique involving a structure called a graduation tower, Gregorie Marshall has brought salt production back to Ayrshire

Quince • A TOUGH-SKINNED FRUIT WITH A HEAVENLY AROMA WHEN COOKED, QUINCE IS WELL WORTH SEEKING OUT.

SPANISH SPARKLE • Cava is making a comeback, with a new generation of drinkers having developed a thirst for this dry and fruity fizz.

ASK THE EXPERTS • OUR PANEL ANSWERS YOUR CULINARY QUESTIONS, INCLUDING WHERE TO FIND FEIJOA AND WHICH CHRISTMAS MEAL KITS ARE WORTH A TRY

What’s a good recipe for curry goat? • You can use boneless or bone-in goat for this iconic Caribbean dish — and if you can’t find goat, mutton is a suitable alternative.

NISH KUMAR • The comedian discusses Indian cuisine, comfort food and learning to cook during lockdown

Game plan • LEAN, RICH AND FLAVOURSOME, GAME MEATS ARE EATEN IN COUNTLESS WAYS AROUND THE WORLD AND ARE A TRUE WINTER TREAT.

Venison tenderloin with creamy juniper sauce by Alfons Schuhbeck • Venison is popular throughout Germany, the strongly flavoured meat used in everything from burgers and pot roasts to stews. This tenderloin dish hails from Lower Saxony in the country’s northwest, where the required juniper berries grow prolifically on Lüneburg Heath. The sweet additions of marzipan and gingerbread, which find their way into savoury dishes in various other parts of the country, too, give it a distinctly festive feel.

State bird with provisions by Stuart Brioza and Nicole Krasinski with J J Goode • The California quail — the state bird of California since 1932 — has a mildly gamey flavour and very thin skin that crisps up beautifully when cooked. This particular dish inspired the name of the San Francisco restaurant at which it’s served, State Bird Provisions. Be sure to handle the birds carefully so you don’t tear their skins, and pay close attention to the frying time so as not to overcook them.

Duck legs with baked sauerkraut by Irina Georgescu • Roasting a whole...