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 16, SUMMER 2022

Herring • PERFECT WHEN PICKLED AND OFTEN EATEN EITHER IN A SALAD OR RAW, THIS TASTY FISH IS GOOD FOR MUCH MORE THAN MAKING KIPPERS

EDINBURGH • From a tiramisu-profiterole hybrid to a whisky-soaked baba, the Scottish capital is serving up some memorable dishes

Cucumbers • REFRESHING AND NUTRITIOUS, THIS VERSATILE GOURD IS A QUINTESSENTIAL SUMMER INGREDIENT, WHETHER ITS SLICED, PICKLED OR USED TO GARNISH A COCKTAIL

JOLLOF RICE • Variations on this West African spiced rice dish abound, but slow cooking and a perfect base are key.

Outdoor food markets • WHEN THE WEATHER’S GOOD, THERE’S NOTHING QUITE LIKE SITTING OUT IN THE SUN AND ENJOYING SOME STREET FOOD

Seriously bitter • ITALIAN SPECIALITY AND ARGENTINIAN OBSESSION, FERNET-BRANCA IS THE BARTENDERS’ CHOICE.

WHERE TO DRINK IT

IN A NUTSHELL • In the state of Georgia, Alex Willson is continuing the family tradition of growing, shelling and making sweets from a local speciality — pecans

PECAN SPECIALS

Chanterelles • SIMPLICITY IS KEY WHEN PREPARING THESE GOLDEN WILD MUSHROOMS.

ON THE WATERFRONT • Whether from Bordeaux or Marlborough, coastal wines are often crisper and fresher than their inland counterparts.

ASK THE EXPERTS • OUR PANEL ANSWERS YOUR CULINARY QUESTIONS, INCLUDING WHICH FOOD TOURS TO BOOK IN BRUSSELS AND HOW TO MAKE OCTOPUS SALAD

TOM ALLEN • The comedian and TV presenter on learning to bake, Danish fine dining and sandwiches in Spain

Bearing fruit • WHETHER IT’S FRESH STRAWBERRIES OR JUICY PLUMS, SUMMER FRUITS ARE A TRUE HIGHLIGHT OF THE SEASON, GRACING PIES, PASTRIES, DRINKS, DESSERTS AND EVEN STEWS. WORDS: CHRISTIE DIETZ

On the menu • FROM AS TRAWBERRY MACARON GLACÉ TO OYSTERS WITH BLUEBERRIES, SUMMER FRUITS ARE SERVED UP IN A VARIETY OF WAYS ON MENUS WORLDWIDE

THE PIONEER • WELCOME TO BERLIN’S CODA, THE WORLD’S FIRST MICHELIN-STARRED DESSERT RESTAURANT, WHERE CHEF RENÉ FRANK CHALLENGES DINERS’ PRECONCEPTIONS WITH HIS EXPERIMENTAL CREATIONS.

Signature dishes

SPECIAL OFFER • SEVEN MAGAZINES & A FOOD FESTIVAL TICKET FOR JUST £ 20!

Experience the world through food • Announcing our full line-up for the 2022 National Geographic Traveller Food Festival — bringing you some of the world’s most engaging food personalities

SPANISH FLAVOURS

TAKE A TAPAS CRAWL IN GRANADA • You’ll find the true taste of this Andalusian city in its small plates, from seafood salads to croquetas and meatballs.

Paco Morales’ four key ingredients

TRY ‘GASTROARCHEOLOGY’ IN CÓRDOBA • At his restaurant Noor, Paco Morales depicts the historic cuisine of Moorish Spain through a fine-dining filter.

DINE OUT IN GALICIA’S UNOFFICIAL RESTAURANTS • For a few months each year, winemakers open their homes to visitors, serving local dishes — and their own tipples.

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