Title:
National Geographic Traveller Food
Year:
2022
Description:
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...
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...
Month:
March
Genre:
Travel
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Date Added:
2023-01-30 17:00:20
Date Added:
2023-01-30 17:00:20
