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 15, SPRING 2022

Paneer • A STAPLE OF VEGETARIAN CUISINE ACROSS INDIA, THIS CHEESE IS GAINING POPULARITY IN THE UK AS A VERSATILE MEAT ALTERNATIVE

PARIS • Home to some of Paris’s most exciting restaurants, the 11th arrondissement packs some real culinary surprises

Bookshop cafes • FOR COFFEE-LOVING BIBLIOPHILES, BOOKSHOP CAFES ARE A DREAM COMBINATION — SOMEWHERE TO CURL UP WITH AN ENGROSSING NOVEL, A LATTE AND A PIECE OF CAKE. HERE ARE FIVE OF THE UK’S BEST

Butter • WHETHER CULTURED OR CLARIFIED, SWEET CREAM OR SALTED, BUTTER IN ALL ITS FORMS HAS BEEN ELEVATING THE COOKING PROCESS FOR MILLENNIA

TURKISH KOFTE • Patience and lengthy kneading are the key to the texture of these succulent lamb meatballs. Words: Fatih Tutak

Sour style • ARTISANAL AND UNPREDICTABLE, LAMBIC BEER INSPIRES PASSIONS BEYOND ITS BELGIAN HOME. WORDS: THE THINKING DRINKERS

SWEET SPOT • Battling the elements in Ontario, Sue-Ann Staff can sometimes spend 24 hours pressing frozen grapes to produce her award-winning icewine

Artichoke • PICKLED, RAW OR FRIED, THIS DELICIOUS VEGETABLE IS SUPRISNGLY VERSATILE. WORDS: FILIPPO LA GATTUTA

FEELING CHILE • A wide variety of grapes thrive in Chile, and while the wines they produce may sound familiar, they have a character all of their own. Words: Fiona Beckett

ASK THE EXPERTS • OUR PANEL ANSWERS YOUR CULINARY QUESTIONS, INCLUDING WHERE TO EAT IN CORK AND HOW TO USE THE HERB BLEND DUKKAH

Can you recommend a recipe for a frittata? • Andrea Soranidis: Asparagus frittata is a much-loved Italian dish, especially in springtime when asparagus is in season. It’s just as good cold as it is hot, making it a fantastic option for picnics. This recipe can be made a day in advance, and leftovers can be stored in an airtight container in the fridge for up to four days.

CAITLIN MORAN • The author on food in London, her dream dinner guest and mealtimes as one of eight children

Filling in • THE SANDWICH IS THE SIMPLE STAPLE THAT’S WOVEN INTO THE DNA OF SO MANY DESTINATIONS, FROM PO’ BOYS IN LOUISIANA TO JAMBON BEURRE IN PARIS. WORDS: CHRISTIE DIETZ

On the menu • FROM A FIVE-CHEESE TEXAN SPECIAL TO CORNED BEEF FILIPINO-STYLE, HERE ARE EIGHT OF THE BEST SANDWICHES FROM MENUS AROUND THE WORLD

THE PIONEER • BORN AND RAISED IN THE TORRES STRAIT ISLANDS, CHEF NORNIE BERO PUTS A LIFELONG PASSION FOR AUSTRALIA’S NATIVE BOUNTY AT THE HEART OF HER MELBOURNE RESTAURANT. WORDS: RANETTE PRIME

Wattleseed pavlova • This twist on a classic dessert uses two native ingredients — wattleseed and strawberry gum (a eucalyptus leaf with a fruity, herbal flavour, usually sold powdered). If you can’t get hold of these, they can be substituted with cocoa powder and strawberry essence, respectively.

AROUND THE WORLD IN SEVEN SPICES • Few ingredients connect the world quite like spices. Whereas once ancient traders traversed vast...