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.
Hot honey • THIS SPICY CONDIMENT BRINGS SWEETNESS AND HEAT TO DISHES
WHAT THEY’RE EATING IN TALLINN • Hearty meat pies and dumplings sit alongside refined vegan dishes in Estonia’s lively capital Compost baked onions at Fotografiska
Rooftop bars • AS THE WEATHER WARMS UP AND DAYS GET LONGER, IT’S TIME TO GO AL FRESCO — CHECK OUT OUR PICK OF OUTDOOR TERRACES WITH FANTASTIC VIEWS
WONTONS • A bouncy texture, thin skin and spring onion garnish are key to making these Chinese dumplings.
Ice cream • THIS QUINTESSENTIAL SUMMER INDULGENCE COMES IN MANY FORMS, FROM STRETCHY TURKISH DONDURMA TO CREAMY ITALIAN GELATO
Cuban classic • A BLEND OF RUM, LIME AND SUGAR, THE DAIQUIRI WAS HEMINGWAY’S TOP TIPPLE.
CAFFEINE FIX • In east Uganda, Mary Butsina has been surrounded by coffee her whole life, and now she supports her family by producing it
Plantain • A KITCHEN ESSENTIAL THROUGHOUT WEST AFRICA, PLANTAIN IS A YEAR-ROUND FRUIT THAT SHINES IN BOTH SWEET AND SAVOURY DISHES.
AU NATUREL • Distinct and unadulterated, natural wines offer huge rewards for those prepared to give them a try.
ASK THE EXPERTS • OUR PANEL ANSWERS YOUR CULINARY QUESTIONS, FROM TOURING VINEYARDS IN VENETO TO LEARNING HOW TO MAKE BAJA-STYLE FISH TACOS
RÓISÍN MURPHY • The Irish singer discusses Italian cuisine, her childhood favourites and dining out in Georgia
Zest for life • ONE OF THE GREAT FLAVOUR ENHANCERS, LEMONS ARE USED THE WORLD OVER TO TRANSFORM EVERYTHING FROM MEAT AND SEAFOOD DISHES TO SALADS AND DESSERTS. WORDS: CHRISTIE DIETZ.
On the menu • FROM A ZINGY ENGLISH POSSET TO A ZESTY PASTA IN LOS ANGELES, HERE ARE SOME OF THE BEST LEMONY DISHES ON MENUS AROUND THE WORLD
THE PIONEER • AT SAINT PETER RESTAURANT IN SYDNEY, AUSTRALIAN CHEF JOSH NILAND HAS TURNED FISH COOKERY ON ITS HEAD WITH HIS INNOVATIVE GILL-TO-FIN APPROACH.
BITE INTO Nashville hot chicken • Almost a century ago, fried chicken was given a spicy twist in Tennessee’s state capital, and today you’ll find it in a host of forms all over the city
GET TO KNOW the South’s hottest chefs • From an award-winning pitmaster to a Netflix sensation, meet the chefs breathing fresh life into their beloved Southern cuisine
DINE OUT on the South’s best Delta tamales • Meaty, spicy and hot off the hob, a local take on this Latin American favourite can be found right across the Mississippi Delta. Wrapped in corn husks or wax paper, these parcels of indulgence are a multicultural taste of the Deep South
ENJOY • The Gullah Geechee have played an integral role in the creation of Southern cuisine and Matthew Raiford is dedicated to continuing that heritage
EAT YOUR WAY around Atlanta • From the Brunch Mile to the international cuisine of Buford Highway, Georgia’s state capital is ripe for a culinary weekend
FILL UP on barbecue, Alabama style • Pit-cooked meats...