Beyond banana bread: five recipes from restaurants around the world to try at home

Pining for restaurants and getting slightly bored in the kitchen? Reinvigorate your time with these five exotic recipes from global restaurants featured in National Geographic Traveller Food magazine — everything from goulash to gunkan maki.

Thursday, May 14, 2020,
By National Geographic Traveller Food
The classic Italian dessert is served with lashings of mascarpone to delighted diners at Gloria restaurant ...

The classic Italian dessert is served with lashings of mascarpone to delighted diners at Gloria restaurant in London.

Photograph by Laura Edwards

We miss restaurants. We miss the chaos and the clatter, the noise and the nourishment, the selection and the service. Since it launched in 2018, the National Geographic Traveller Food magazine has taken us to some of the world’s most celebrated and storied restaurants — places brimming with tales of culinary derring-do. If the thought of their menus is making you hungry, don’t despair; we’ve sifted through our archives to bring you five standout recipes from some of our favourite dining establishments. We’re all spending more time in the kitchen these days, and while there’s a host of chefs willing to take you through recipes in virtual cooking classes, why not work through a few of these on your own at home?

1. Tiramisu from Gloria, London

Restaurant group Big Mamma’s Hackney outpost treats the classic Italian dessert with due reverence. Accordingly, it comes with lashings of mascarpone and delightfully light sponge and rises from the dish like the fluffiest soufflé.

2. Goulash from Stand, Budapest

Here we have a fresh take on this Hungarian staple, served at Szulló Szabina and Széll Tamás’s two Budapest restaurants: Stand25 Bisztro and the Michelin-starred Stand.

3. Gunkan maki from Youmiko, Warsaw

This dish from this popular restaurant blends Japanese traditions with Polish influences. Equally impressive is the price — the 18-piece tasting menu comes in at around £14. 

4. Bouillabaisse from Bistro Bruno Loubet, London

Before leaving London to open his cookery school in Queensland, renowned chef Bruno Loubet dished up a version of this classic at his Clerkenwell bistro using British fish.

5. Plaice with mussels and samphire from Restaurant Nathan Outlaw, Port Isaac

As with most of Nathan Outlaw’s creations, Mother Nature does the hard work in this dish. Here, the earthy sweetness of plaice pairs well with the sweet, creamy mussels.

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