ON THE TABLE What we’ve been enjoying in the world of food and travel I ’VE BEEN EATING…
Golden Hooves cheese. That this range is produced using regenerative farming methods, which are kinder to the soil and better for biodiversity, is clearly a good thing. But of equal
weight is the fact that its mature and vintage cheddars are great- tasting cheeses. Glen Mutel, editor
I ’VE BEEN MAKING…
Shekerbura, a sweet pastry from Azerbaijan traditionally eaten during Nowruz (the Persian New Year, celebrated every March). These moon-shaped pastries are fi lled with ground nuts, sugar and a pinch of cardamom. Best served with black tea. Farida Zeynalova, assistant editor
I ’VE BEEN READING…
National Dish, by Anya von Bremzen. It focuses on the cultural ownership of food and how it’s inextricably bound to national identity. My favourite chapter discusses Istanbul’s cuisine and its multicultural Ottoman identity. Berkok Yüksel, content strategist
I ’VE BEEN DINING AT…
The Tamil Crown in Islington, London; it’s the new sister pub-restaurant of nearby The Tamil Prince. The mouthwatering South Indian-inspired menu includes aubergine curry, coconut prawn moilee and buttery, fl aky roti. Nicola Trup, deputy editor
THREE TO TRY Food podcasts
Which restaurant would you love to revisit?
KASAMA, CHICAGO The world’s fi rst Michelin-starred Filipino restaurant. I got the breakfast sandwich with extra longanisa sausage and a black truffl e croissant. Perfect. Lauren Gamp, art editor
MAHORO 756, KYUSHU, JAPAN French-Japanese fusion meets edible art. Chef Makoto Inoue’s menu features fl owers, fi sh and farm produce served on antique Delftware. Sarah Barrell, senior editor
O THANASIS, ATHENS The best souvlaki in town. Order the chicken, but opt for the fi llings that usually accompany the pork, so you get the freshness of the tzatziki. Wash it all down with Mythos lager. FZ
1
Desert Island Dishes Margie Nomura quizzes fellow chefs and other guests on their favourite dishes.
2 3
130
NATIONALGEOGRAPHIC.COM/TRAVEL
Sharing Plate Refugees living in the UK discuss the dishes that have shaped their lives.
How I Vegan Podcast Guests following plant-based diets
share their philosophies and experiences.
IMAGES: ANTON RODRIGUEZ; GETTY
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132
