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 13, AUTUMN 2021

Yakitori • JAPAN’S FLAVOURSOME GRILLED CHICKEN SKEWERS ARE BEING CELEBRATED BY TWO NEW LONDON RESTAURANTS

WHAT THE Y’RE EATING IN LISBON • From figs to flowers, seasonal ingredients are the stars in the Portuguese capital

Vineyard stays • WITH THE GRAPE HARVEST SEASON UPON US, BRITAIN’S VINEYARDS ARE RIPE FOR A VISIT, OFFERING TOURS, TASTINGS AND EVEN OVERNIGHT STAYS. HERE ARE FIVE OF OUR FAVOURITES

Garlic • THIS PUNGENT BULB HAS BEEN LIVENING UP OUR COOKING FOR MILLENNIA, FEATURING IN SAUCES, SOUPS AND EVEN DEDICATED FESTIVALS

THAI FISH CAKES • A staple on Thai menus, these sumptuous snacks require tender fish and a well-spiced curry paste.

A taste of honey • MEAD IS SHAKING OFF ITS ‘YE OLDE’ IMAGE AND REINVENTING ITSELF AS A THOROUGHLY MODERN TIPPLE

Mediocre

OFF THE PRESS • Ghassan Maalouf and Rayan Kassis are on a mission to spread the word about Lebanese olive oil

FIVE WAYS WITH Pineapple • SWEET AND JUICY, THIS FRUIT CAN BE USED IN CLASSIC COCKTAILS AND TACO TOPPINGS.

SHADES OF RED • As any lover of beaujolais will testify, reds needn’t always be rich and fullbodied. Why not try something a little lighter instead?

ASK THE EXPERTS • OUR PANEL ANSWERS YOUR CULINARY QUESTIONS, INCLUDING HOW TO USE BARBERRIES AND WHICH COFFEE HOUSES TO VISIT IN VIENNA

Pozole

ANTONI POROWSKI • The Queer Eye presenter talks about his Polish heritage, his new cookbook and dining in Japan

Parcels of perfection • WHETHER STEAMED OR FRIED, SAVOURY OR SWEET, STUFFED OR UNSTUFFED, THE DUMPLING IS A DOUGHY DELICACY THAT’S AS VERSATILE AS IT IS DELICIOUS.

Chicken momos with tomato-garlic dipping sauce • Stuffed with spiced meat and/or vegetables, momos are pleated, steamed dumplings that are a staple in Indian city of Guwahati, where the food is strongly influenced by the cuisines of neighbouring Tibet, Nepal and Bhutan. It’s important to avoid overkneading the dough. A bamboo steamer is needed for this recipe.

Hangover soup with cheese dumplings (katersuppe mit kaspressknödel) • Kaspressknödel are round, flat, cheese dumplings from the Alpine region of western Austria. They’re made by forming bread crumbs and cubes of hard cheese into balls, which are pressed into patties and browned before being served with a salad or sauerkraut, or in a meat or onion broth. The latter makes for a fortifying lunch after a morning on the slopes or, in the case of this kaspressknödelsuppe, a wonderfully healing hangover cure.

Potato-dough dumplings with plums and honey • Most likely dating back to the days of the Austro-Hungarian Empire, these fruit dumplings are eaten across much of Central and Eastern Europe. Potato dough might seem an unusual choice for a sweet dish, however the mashed tubers add texture rather than taste, and the flavour comes from the fruit it encases. For this reason, it’s essential to use ripe and...