The global spread of the coronavirus is disrupting travel. Stay up to date on the science behind the outbreak>>

Guess what's on our table this month

What we've been enjoying in the world of food this month

Published 9 Apr 2018, 19:00 BST, Updated 14 Jul 2021, 12:10 BST
Pedro Ximénez-braised ox cheek, potato purée and kale at Thames Lido
Pedro Ximénez-braised ox cheek, potato purée and kale at Thames Lido

I've been making…
Flat whites with Oatly milk. I'm not on a dairy-free diet, but I prefer the taste — and they're just as creamy as the real thing. Lauren Gamp, designer

I've been eating…
Arepas — Venezuelan-style corn flour wraps, stuffed with meat, cheese and vegetables. I first tried them at the brilliant Arepazo Bros food stall in Camden Market, London and can't keep away. Farida Zeynalova, assistant editor

I've been craving…
Pomelo — this pithy fruit is a cross between a grapefruit and an orange that isn't too juicy or sour; I've finally found a citrus fruit I enjoy. Maria Pieri, editorial director

I've been watching…
The Netflix show Rotten, a food-focussed docu-series covering corruption and crime in the food industry. Becky Redman, art editor

I ate at…
The restaurant at the beautifully refurbished Thames Lido in Reading. My pick of the Spanish-inflected menu? Ox cheeks braised in Pedro Ximénez, with incredibly creamy potato purée and kale. Nicola Trup, deputy editor

What's the best curry you've ever had?
Mutton salomie at Mariam's Kitchen in Cape Town. It's a fiery, Cape Malay curry wrapped in a flaky, buttery roti. Zane Henry, contributing editor

A peppery fish number in Mirissa, on Sri Lanka's south coast. Served in a laid-back beach bar, it was beautifully spiced and incredibly light. Nicola Trup, deputy editor

A paneer butter masala eaten perched on the pink city walls of Jaipur, India. I mopped it up with an unforgettable garlic naan. Josephine Price, online editor

Three Scandi things I love
1 // Cloudberry jam
Beats marmalade and you can get it in Ikea. Try it with herring on a slice of dark rye. 
2 // Aalborg Dild Aquavit
If you're looking to add a little more dill to your Scandi supper, try a shot of this herb-infused spirit. It's potent.
3 // Geitost
This Norwegian 'brown' cheese is deceptive — it might look like chocolate but it tastes like a stilton-fudge hybrid. Price, online editor

Did you know? 75% of the world's food is generated from just 12 types of plant and five animal species.* Glen Mutel, editor

*Source: Food and Agriculture Organization of the United Nations.

Published in the first issue of National Geographic Traveller Food, distributed with the May issue of National Geographic Traveller (UK). 

Read More

You might also like

Paella: A Spanish culinary institution
Deconstructing gumbo, Louisiana's beloved state dish
How Berlin is blazing a trail in zero-waste, sustainable food
Is Tucson the best city for Mexican food in the US?
How to make it: Emiko Davies’ torta con i ciccioli di Nonna Maria (Granny Maria’s lard cake) recipe

Explore Nat Geo

  • Animals
  • Environment
  • History & Culture
  • Science
  • Travel
  • Photography
  • Space
  • Adventure
  • Video

About us


  • Magazines
  • Newsletter
  • Disney+

Follow us

Copyright © 1996-2015 National Geographic Society. Copyright © 2015-2021 National Geographic Partners, LLC. All rights reserved