National Geographic Traveller (UK)1 мин. чтенияCooking, Food & Wine
Contributors
What struck me in Japan was the intense relationship between sake and the landscape, and how the tiniest differences in the local geology, water and climate could upend the entire character of the drink. Back in England, a sip conjures up memories of
National Geographic Traveller (UK)19 мин. чтенияCooking, Food & Wine
Take The Epicurean Way
With rugged national parks, sloping vineyards, wild beaches and world-class restaurants, South Australia is a haven for anyone who loves the good things in life — food, wine and beautiful landscapes. Connecting it all is the Epicurean Way, a 145-mile
National Geographic Traveller (UK)2 мин. чтенияCooking, Food & Wine
Ahead Of The Curd
It’s first thing in the morning, and Emily Macdonald is bustling about the Brixton & Badger creamery with brisk efficiency. She’s checking the pH level for the 10th time, and it has to be just right. “5.2 is the sweet spot, then the cheese curds will
National Geographic Traveller (UK)1 мин. чтенияRegional & Ethnic
Francesco Mazzei’s Broad Bean Puree With Cicoria
Not to be confused with chicory, or endive as it’s also known, cicoria can be swapped for dark, bitter greens such as cavolo nero, dandelion leaf or leafy chicory. SERVES: 4 TAKES: 3 HRS PLUS 12 HRS SOAKING 500g dry broad beans1kg cicoria½ clove garl
National Geographic Traveller (UK)1 мин. чтенияRegional & Ethnic
Grilled Strawberry Eton Mess By Marcus Bawdon
Grilled fruit might not be on everyone’s barbecue menu, but the caramelisation really brings out new flavours. In the case of strawberries, it’s an unexpected jamminess that completely transforms them. This classic Eton mess features a contrast of te
National Geographic Traveller (UK)2 мин. чтенияRegional & Ethnic
@laylapujol
How would you describe Ecuadorian cuisine? Diverse. The coast, highlands, islands and the Amazon each have their own distinct ingredients and dishes. In the coastal areas, you’ll find dishes made with plantains, shrimp, fish, black clams, crab, and p
National Geographic Traveller (UK)1 мин. чтения
Jumilla: Ripe For discovery
Between the central Spanish plateau and the Mediterranean coast, there’s a hot, high and dry stretch of rocky valleys and extinct volcanoes. Far from a stark, fruitless expanse, this is a landscape where people have been cultivating vines for millenn
National Geographic Traveller (UK)2 мин. чтенияRegional & Ethnic
Fusion Flavours
Sicily changed me. I didn’t go until I was in my 30s, and it altered the way I thought about Italian food. I come from the north where the influence is very much French, Austrian, German; we eat polenta, potato, risotto, that sort of thing. Sicily’s
National Geographic Traveller (UK)1 мин. чтенияCooking, Food & Wine
British Oysters
With their plump, sweet and salty flesh, oysters are a delicacy the world over. And in the UK, we’re blessed with a bounty of these bivalves, particularly around the South East (where the Kentish town of Whitstable has become synonymous with the oyst
National Geographic Traveller (UK)2 мин. чтенияRegional & Ethnic
Da’Flava Jerk Burger By Craig & Shaun McAnuff
The term ‘jerk’ refers to a way of cooking meat and to a spice blend, both of which are traditional to Jamaica. This burger combines a blend of jerk herbs and spices, as well as melted cheese, caramelised onions and jerk barbecue sauce, creating a ju
National Geographic Traveller (UK)1 мин. чтенияRegional & Ethnic
Spanakopita
‘Spanakopita’ literally means ‘spinach pie’. While in the UK the word ‘pitta’ (or ‘pita’) is mostly associated with bread, in Greece and Cyprus its use as a suffix indicates a pie or a dish wrapped in pastry. You can find all sorts of pitta, from kol
National Geographic Traveller (UK)2 мин. чтенияRegional & Ethnic
The Three Chimneys
ISLE OF SKYE • THREECHIMNEYS.CO.UK It’s as though they’ve done it on purpose. Somewhere near the end of a winding lane sits the whitewashed hamlet of Colbost, right on the edge of a loch. With every twist and turn, you feel yourself getting hungrier
National Geographic Traveller (UK)7 мин. чтенияCooking, Food & Wine
Peking Duck
A young chef in a white toque parks a trolley by the side of the table. On it is a duck; plump and glossy, its skin is an enticing caramel and entirely smooth. With a long knife, the chef shears off slices of lacquered skin and then succulent meat, l
National Geographic Traveller (UK)7 мин. чтенияCooking, Food & Wine
Below The Surface
If there’s a trick to eating chuletillas, I haven’t learned it. I toss the sizzling lamb cutlet from one hand to the other, my skin turning pink from the hot fat running down my fingers and onto my palm. Unable to withstand the heat any longer, I let
National Geographic Traveller (UK)1 мин. чтения
Wine Tours
Ribera del Duero Day Tour, Wine Tourism Spain This day trip offers an introduction to tempranillo wines from Peñafiel, Roa de Duero and Aranda de Duero. You’ll explore winemaking methods at three wineries, and learn to identify aromas and flavours. w
National Geographic Traveller (UK)5 мин. чтенияRegional & Ethnic
Six Unmissable Dishes
Find Angela’s spinach & ricotta tortelli recipe at nationalgeographic.co.uk/food-travel What sets Emilia-Romagna apart is the quality of its ingredients; balsamic vinegar, parmesan and Parma ham all come from here, as does culatello (‘little butt’) c
National Geographic Traveller (UK)4 мин. чтенияRegional & Ethnic
On The Table
Cafe Bao, the new London opening from the founders of the Bao chain. As well as fluffy bao buns (try the lobster and crayfish or panko daikon), the menu features original fusion dishes such as baked ham hock congee pie. Nicola Trup, deputy editor Ava
National Geographic Traveller (UK)5 мин. чтения
The Secret Life Of Sake
Sake is delicious yet deadly. On first taste it’s subtle and sophisticated. It tiptoes about the palate. It arrives politely and even bows. Then, before too long, it kicks you off your feet. For while sake has the drinkability of wine, it can often b
National Geographic Traveller (UK)1 мин. чтенияRegional & Ethnic
Liquid Gold
Olives and grapes are the only two things that grow in this rocky, very rural part of Chianti. When my fatherin-law brought Pornanino, an abandoned 17th-century Tuscan vineyard estate, he decided to plant olives. His retirement project quickly produc
National Geographic Traveller (UK)2 мин. чтенияRegional & Ethnic
The Red Thread
OUR PICK Anas Atassi In his debut cookbook, Anas Atassi explores Middle Eastern memories and flavours. Interspersed with tales of summers spent in Syria as a child, and of learning how to cook much-missed dishes from his homeland and mother’s kitchen
National Geographic Traveller (UK)9 мин. чтенияRegional & Ethnic
Where To Eat
One of China’s top chefs, Dong Zhenxiang, spearheaded a revival of Peking duck in the 2000s. He uses a roasting technique that makes the duck crispier and less fatty than the traditional version. Aside from duck, Dong’s known for innovative fusion di
National Geographic Traveller (UK)2 мин. чтенияCooking, Food & Wine
Pick-your-own Farms
Juicy blackberries, redcurrants and strawberries are the stars of the show at this pick-your-own place on the northern edge of London. One key selling point is the ‘table-top’ strawberry-growing system, which means plants are grown in troughs at wais
National Geographic Traveller (UK)1 мин. чтенияCooking, Food & Wine
Melons
THE AGE, IN YEARS, OF ANCIENT WATERMELON LEAVES FOUND ON A MUMMY IN AN EGYPTIAN TOMB, ACCORDING TO SCIENTISTS WHO ANALYSED THER EMAINS LAST YEAR THE WEIGHT OF THE HEAVIEST CANTALOUPE ON RECORD. IT WAS MEASURED IN HAWESVILLE, KENTUCKY ON 5 AUGUST 2019
National Geographic Traveller (UK)1 мин. чтенияRegional & Ethnic
As Old As The Hills
I arrive at the dairy just in time to see the milk reach the right temperature: 180 litres from the morning’s milking, almost filling the stainless steel cauldron, hits a precise 42C. Through the screen door is a garden lined with olive trees and bey
National Geographic Traveller (UK)2 мин. чтения
Spirit Of The Wild West
Describe an ordinary working day. Nicki: The distillery is a little building/big shed at the bottom of the garden. We are a family team, and a day can consist of anything from hand-peeling oranges and lemons for distilling to delivering orders and ma
National Geographic Traveller (UK)2 мин. чтенияRegional & Ethnic
Syrniki Pancakes With Summer Berry Salad & Chocolate Buckwheat
Made with curd cheese, Syrniki are pancakes that are eaten in many guises across the Baltic states. They’re often served for breakfast, topped with sour cream and berries, but once I’d eaten them with chocolate buckwheat, there was no going back. The
National Geographic Traveller (UK)2 мин. чтенияRegional & Ethnic
Accra
BUKA KONTONMIRE STEW In the lively Osu district, Buka serves up smartly presented Ghanaian and Nigerian classics in an open-sided dining room. The standout dish is kontonmire stew, a fragrant blend of cocoyam leaves (often replaced with spinach outsi
National Geographic Traveller (UK)2 мин. чтенияRegional & Ethnic
Giorgio Locatelli’s Pasta Con Le Sarde
The keys to this dish are the ’strattu, Sicily’s sun-dried tomato paste, available in specialist shops (otherwise a good tomato purée is fine); and wild fennel, which grows abundantly on the island. Some people leave out the saffron, but I like the r
National Geographic Traveller (UK)3 мин. чтенияRegional & Ethnic
Sean Paul
My grandmother, who’s from Coventry, used to make me bubble and squeak. She’d make it with sausages and cabbage and whatnot. When she was 20, she met my Chinese-Jamaican grandfather, and when she came to Jamaica, it was a culture shock for her. Not o
National Geographic Traveller (UK)1 мин. чтенияRegional & Ethnic
Anas Atassi’s mufarakeh
This dish of eggs with beef and courgette reminds me of long days out and about with my family when we lived in Saudi Arabia. When we’d get home, my mother would make something simple and tasty with whatever we had in our pantry. We always ate it wit
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