National Geographic Traveller Food

Imagine learning that a friend or colleague routinely ate the same lunch or dinner, day after day, week after week? At best you’d think they were missing out; at worst, in need of some sort of intervention. But breakfast is different. Of the three ma

Editorial Director: Maria Pieri Editor: Glen Mutel Deputy Editor: Nicola Trup Assistant Editor: Farida Zeynalova Contributing Editors: Pat Riddell, Zane Henry, Sarah Barrell Operations Manager: Seamus McDermott Online Editor: Josephine Price (materni

While I’m a native of Colombia, I’ve long had a strong bond with Mexico — I visited regularly for 10 years before eventually moving here. I now live in Mexico City, where I enjoy street markets, great tortillas and various types of chillies. But it’s

If you’ve ever wondered why you don’t see more Greek wine on the shelves, you’re not alone. It’s a good question. After all, Greece has an older winemaking tradition than Italy — vines have been grown there since the Bronze Age — and it’s one of Brit

+ JUST £ 25 A YEAR! 50% OFF ENJOY BOTH THE DIGITAL AND PRINT EDITIONS OF NATIONAL GEOGRAPHIC TRAVELLER AND NATIONAL GEOGRAPHIC TRAVELLER FOOD If you love food and travel, why not make the most of our ultimate bundle offer? You’ll not only receive 10

Join Spanish chef and author José as he takes to the Main Stage for a live cooking demonstration. One of the UK’s most-respected names in Spanish cuisine, José is the man behind three London restaurants — José Tapas Bar, Pizarro Bermondsey and José P

Experience the world through food and travel at our second National Geographic Traveller Food Festival — an immersive two-day event over 17-18 July at the Business Design Centre in London. We’ll be serving up a busy weekend of live cooking demos, tas

You’ll find this dish on the menu at La Table de Beaurecueil in Provence. Chef Réne Bergès believes the key to cooking with pastis is to use it lightly, so it doesn’t dominate. SERVES: 6 TAKES: 1 HR 15 MINS 4 fennel bulbsolive oil, for frying1 tbsp w

With its rounded flavour, this Provençale brand is a great place to start. Created in the rocky hills of Haute-Provence, it’s made using 65 herbs and spices. waitrose.com This old-style pastis from the Loire Valley has a strong aniseed flavour, along

AD 100 The Moche civilisation begins; archaeological evidence suggests they ate a dish similar to ceviche 1492 onwards Onions and limes arrived from Europe, providing a new way to season fish 1867 First mention of ‘seviche’ in print, in La Mesa Perua

One of the city’s oldest wine bars, with what might be the longest list, Pullman has stayed up to date with natural options by the glass, bottle or tasting flight. With bottles half price on Sundays, it’s the perfect place to taste great wines at low

Number 16 on Canada’s 100 Best Restaurants 2020 list, Le Mousso serves tasting menus, in which the dishes are simply named after key elements, like ‘sea urchin, hazelnut, caviar’, or ‘honey, buckwheat, peach’. And the food is as pleasing to the eye a

What was the inspiration behind The Arabesque Table? I wanted to capture the evolving and cross-cultural Arab table, and I realised that to understand this modern way of eating, one had to understand the culinary history of the Arab world. At its cor

Analiese Gregory Tasmania-based Analiese Gregory’s debut is packed with tales of hunting and fishing, along with plenty of recipes. Some are probably more for admiring than recreating (possum sausages), while others (such as brown sugar-cured hot-smo

Chef Henry Scott offers an elegant, European-inspired menu, with seasonal mains including mallard, roast monkfish and lamb rump. henrysrestaurantbath.com One of the most beloved gastropubs in town, the Marlborough serves excellent food in relaxed, un

What kind of food did you grow up with? Typical homemade Haitian food, which mostly consisted of meat (poultry on Sunday), plantain or root vegetables, and rice and beans. Describe Haitian food culture. It’s a fusion of the cultures we’ve come into c

@jecuisinecreole Leslie’s recipes from Guadeloupe have helped me see many ingredients in a new light, and also inspired many of my creations. @jessicain thekitchen Jessica’s mouth-watering vegan food always leaves me hungry, even though I could never

I’ve been revisiting a few episodes of this show in which the late, great Anthony Bourdain eats his way around the world, from Pittsburgh to Paraguay. NT This series explores the mouth-watering dishes that define Latin America, whether it’s feijoadas

The traditional Danish open-face sandwich is less a dish than a way of eating. Toppings are usually laid on dense rye bread, but fluffy white bread is used for white fish, prawns and smoked salmon. Popular toppings are leverpostej (liver pâté), with