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

Pistachio everything • THE NUTS ARE LENDING THEIR GREEN HUE TO CROISSANTS, COCKTAILS AND MORE

KUALA LUMPUR • Innovative chefs are mixing traditional ingredients with modern techniques in Malaysia’s capital

Restaurants with rooms • THESE GOURMET GETAWAYS OFFER WORLD-CLASS CUISINE AND STYLISH BEDROOMS, ALL UNDER ONE ROOF

HONEY • Harvested from caves, buried in a pharaoh’s tomb and used to celebrate norse newlyweds — this treasured ingredient has a rich history that spans millennia

Buttermilk • THIS TANGY BYPRODUCT OF THE BUTTER-MAKING PROCESS CAN BE USED IN MANY DISHES, FROM AMERICAN BISCUITS TO ICE CREAM. WORDS: ALEX DILLING

FAMILY HEIRLOOMS • From seeds passed down through a long line of farmers, Don Chava has grown chiles de agua in the Central Valleys of Oaxaca for more than 50 years

New dawn • SOUTH AFRICA’S WINEMAKERS OF COLOUR ARE CHANGING THE COUNTRY’S VITICULTURE, CREATING A CROP OF BOLD NEW BRANDS. WORDS: FIONA BECKETT

JOSH WIDDICOMBE • The comedian discusses South Asian food, his travels as a vegetarian and accidentally eating meat in Brazil

THE PIONEER • AT HIS ISTANBUL RESTAURANT, CHEF FATIH TUTAK CREATES AN ELEVATED DINING EXPERIENCE EMBODYING THE CULTURAL HERITAGE AND GEOGRAPHY OF HIS HOME COUNTRY. WORDS: LAUREN JADE HILL

GREEN LIGHT • Herbs play a part in every culinary culture, whether it’s thyme, which lends its distinctive aroma to Jamaican jerk; oregano, whose leaves elevate an array of Greek dishes; or coriander, the controversial cornerstone of Thai cooking. Here’s a sprinkling of the flavoursome herbs you can find around the world

Creamy cucumber and dill gazpacho with pea salsa and sumac • This Swedish take on an Iberian classic features Greek yoghurt and avocado for a creamy texture, while remaining fresh and light.

Jerk chicken • As a street food, jerk chicken is often eaten in Jamaica accompanied by hard dough bread or fried festivals (dumplings). Brian Lumley suggests pairing this recipe with soft mashed potatoes or Jamaican rice and peas, as well as a serving of grilled vegetables or salad. You can store any leftover marinade in a tightly sealed container in the fridge for up to two weeks or in the freezer for up to three months.

KEDGEREE • Originating in India during colonial rule and inspired by a traditional dish containing lentils, this combination of rice, smoked fish and egg has become a breakfast favourite in the UK

WE WON’T CHANGE THE WORLD, BUT WE’LL CHANGE YOUR LUNCH.

Brik & beyond • One of Europe’s most multicultural cities, Marseille is home to a large North African population whose traditional dishes such as brik pastry — sometimes given a modern twist — have become a key part of the local culinary culture

Tunisian brik • Boutheina Ben Salem’s recipe uses brik, a thin, crispy pastry often found in North African grocery shops. You can substitute it with filo pastry, however this is...