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.

CONTRIBUTORS

National Geographic Traveller Food

Editor’s letter • ISSUE 25, AUTUMN

Momos • THESE HIMALAYAN STEAMED DUMPLINGS ARE POPPING UP ON UK RESTAURANT MENUS

ISTANBUL • Modern Mediterranean cooking and classic kebabs are both on the menu in Turkey’s largest city

Tearooms • FROM DECADENT BRITISH CLASSICS TO MENUS THAT GIVE NEW MEANING TO HIGH TEA, WE ROUND UP OUR FAVOURITE AFTERNOON TEAS ACROSS THE UK

SALT • An essential ingredient in kitchens around the world, salt is used as a food preservative, a binding agent, a flavour enhancer and more

Squash • STUFFED OR BATTERED, ROASTED OR FRIED, THERE ARE MANY WAYS TO COOK THIS AUTUMN FAVOURITE. WORDS: JOE WOODHOUSE

FIELDS OF GOLD • Between Wales’s Cambrian Mountains and Ceredigion coast, cheesemakers Patrick and Becky Holden are driven by their deep connection to the land

Red alert • RED MEAT GOES WITH RED WINE, RIGHT? WELL, WHILE THIS IS OFTEN TRUE, IT’S CERTAINLY NOT THE WHOLE TRUTH.

EVA LONGORIA • The actor on her love of cooking, growing up on a Texan ranch and exploring the indigenous ingredients of Mexico

THE PIONEER • AT HIS COPENHAGEN RESTAURANT, KOAN, CHEF KRISTIAN BAUMANN CHANNELS HIS DANISH UPBRINGING AND KOREAN ROOTS TO CREATE INNOVATIVE DISHES. WORDS: LAUREN JADE HILL

GO WEST • From Nigeria to Senegal and everywhere in between, West Africa is home to a rich culinary culture that transcends national borders and combines comfort cooking with bold flavours

Peanut stew • Known by many names across the region, this dish also varies in consistency, ingredients and sides wherever you go

Thieboudienne • Jollof rice is arguably West Africa’s most iconic culinary export, but this is its Senegalese predecessor, bolstered with an array of seasonal veg, fish or meat

Cassava leaf stew • Said to be Sierra Leone’s national dish, this stew exemplifies the root-to-leaf philosophy that runs through West African cooking

Akara • An essential component of the region’s cuisine, beans are celebrated through an array of dishes such as these popular fritters

Where the heart is • Across Transylvania’s mountains, villagers are opening up their homes to guests, cooking recipes that reach back through generations, rich in farm produce, garden herbs and handmade cheese and wine

Sour cherry soup

BEEF WELLINGTON • Apparently a favourite of the eponymous duke, this dish of beef in pastry remains a crowd-pleaser — although how best to avoid the dreaded soggy bottom is a matter of debate

Beef wellington

WHERE TO EAT • With additions including bacon jam and truffle, indulgent spins on this classic can be found all over the UK

MOUNTAINS OF FLAVOUR • A family feast in the tiny European principality of Liechtenstein, set snugly between the Swiss and Austrian Alps, features farm produce, local wine and home bakes sweetened with orchard fruits

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