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Inside the latest issue of National Geographic Traveller Food

National Geographic Traveller Food is packed with authentic travel and food experiences, vivid photography, plus insights and tips to inspire would-be explorers to travel widely, ethically and safely.

Published 7 Jul 2020, 16:58 BST, Updated 5 Mar 2021, 14:22 GMT
Issue 11 (spring 2021) of National Geographic Traveller Food.

Issue 11 (spring 2021) of National Geographic Traveller Food.

Photograph by National Geographic Traveller Food

The new issue of National Geographic Traveller Food presents 12 ways to shake up breakfast in 2021, taking inspiration from global cuisines as far afield as Jamaica, Vietnam, Mexico and the US Deep South, while also showcasing the variations of the classic fried breakfast found throughout the British Isles.

Elsewhere, the issue looks at the new wave of distillers in Provence, who are breathing fresh life into pastis, while also meeting the residents of Svanholm — a commune in Denmark — for a homegrown feast. All this, plus the culinary highlights of Montreal, Alentejo and Los Angeles.

Don’t miss:

- Deconstruction: Ceviche — the secrets of the Peruvian raw fish dish
- Recipe Journal: Four shellfish dishes from around the world
- In Pictures: Dine on empanadas and asado-cooked meats, gaucho style, in Argentina
- My Life in Food: Actor Jesse Tyler Ferguson on New Mexican cuisine and the joys of tiramisu
- Five ways with: Chef and restaurateur Robin Gill on how to get the best out of horseradish
- Try it Now: Singaporean street food is recognised by UNESCO
- Make Perfect: Tips for making crisp-yet-gooey Spanish croquetas
- The Pioneer: Chef Michael Elégbèdé on his own distinct approach to Nigerian cuisine

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