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.

Editor’s letter

West African cuisine • THE REGION’S INFLUENCE ON THE LONDON RESTAURANT SCENE HAS NEVER BEEN STRONGER

WARSAW • From vegan dumplings to pistachio cheesecake, the Polish capital’s food scene has never been more exciting

Mushrooms • FROM THE BESTSELLING BUTTON TO THE PRIZED CEP AND CHANTERELLE, MUSHROOMS ARE VERSATILE, VARIED AND VERY OFTEN DELICIOUS

ARANCINI • These crispy, deep-fried balls of rice are a Sicilian classic, and you can fill them with anything from ragu to aubergine. Words: Louis Korovilas

Food with live music • MOUTH-WATERING DISHES AND QUALITY MUSICAL ACTS ARE A POTENT COMBINATION. HERE ARE FIVE RESTAURANTS SPECIALISING IN BOTH

Born in the USA • WITH TARIFFS ON AMERICAN WHISKEY IMPORTS LIFTED, WHY NOT DISCOVER THE COUNTRY’S FINEST?

ON THE HUNT • One of a handful of truffle farmers in the UK, Mike Collison grows the fungi in his Shropshire orchard, seeking them out with the help of his dog, Oscar

Sweetcorn • BEST WHEN FRESH FROM THE HUSK, THIS AUTUMNAL CROP IS GREAT FOR BOTH SAVOURY AND SWEET DISHES.

AGED TO PERFECTION • Whether you buy it as a vintage or age it yourself, a mature red is sure to deepen your appreciation of wine.

ASK THE EXPERTS • OUR PANEL ANSWERS YOUR CULINARY QUESTIONS, INCLUDING THE BEST CRAFT BEERS IN BUENOS AIRES TO HOW TO USE CHAMOY

ED GAMBLE • The comedian and co-host of the Off Menu podcast talks Korean food and making the perfect lasagne

Easy as pie • WHEN THE WEATHER TURNS COLDER, PIES TAKE CENTRE STAGE, AS FROM FRANCE TO FINLAND, COOKS START REACHING FOR THE PASTRY.

THE PIONEER • AT HIS RESTAURANT IN RWANDA, CHEF DIEUVEIL MALONGA COMBINES LOCAL INGREDIENTS WITH EUROPEAN TECHNIQUES AND A DESIRE TO PUT AFRICA FIRMLY ON THE CULINARY MAP.

Cream of the Crop • Plan your travels around harvest time and you’ll not only get to taste the freshest ingredients, but you’ll also gain a greater understanding of the local cuisine and culture. So, whether you’re sampling seasonal menus, experiencing a feast or festival, or even getting hands on with a harvest, here’s our pick of the crops worth getting to know — from Italian pumpkins and English apples to French lemons

France’s primeur potatoes • Officially the world’s priciest potato, La Bonnotte is the pride of Île de Noirmoutier, a French island known for its salt marshes. But is it worth the money?

The chestnut grower of Collobrières • Every October in Provence, villagers in Collobrières go mad for chestnuts. And for Fabien Tamboloni, it’s the most important time of year.

ON THE TRAIL OF TRUE ’CUE • North Carolina has not one, but two distinct styles of barbecue. And while traditional pitmasters are united in their passion for cooking over wood, the sauce is a matter of hot debate

BAKLAVA • A Turkish classic with a noble past, this sweet, layered pastry has spread across the Middle East and beyond, with each country adding its own twist to the recipe

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