National Geographic Traveller Food

Editor-in-Chief, NG Media: Nathan Lump General Manager, NG Media: David Miller Editorial Director: Amy Kolczak Deputy Editorial Director: Darren Smith Editor: Leigh Mitnick Translation Manager: Beata Nas Editors: CHINA Sophie Huang; GERMANY Werner Si

It’s the classic dining dilemma — what’s the best way to finish off your meal? Cheese board or dessert? A portion of camembert or a piece of cake? A sliver of gorgonzola or a slice of gateau? It’s a tough one. Of course, sometimes the correct answer

The weight of the largest chocolate bar ever made. It was created by Thorntons to mark the company’s 100th birthday in 2011. The bar covered an area of 16sq metres THE MOST EXPENSIVE CHOCOLATE BAR EVER SOLD. IT ACCOMPANIED CAPTAIN SCOTT ON HIS 1901 E

Nothing marks a special occasion like a bottle of champagne. That’s been the case for as long as most of us can remember and, despite other options moving in and out of fashion, it still is. The champagne houses have been extremely clever about prote

Alice and Lucy Johnson Founders of Vegan Sisters Adrienne Cooper Founder of Fun Foodie NYC Joelle Thomson New Zealandbased wine writer Olia Hercules Author, Mamushka: Recipes from Ukraine & Beyond Alice and Lucy Johnson: For breakfasts that deliver

Choux pastry comes in many guises, from eclairs to profiteroles, chouquettes to gougères. But for maximum wow factor, nothing compares to le croquembouche. This ostentatious showstopper is essentially a towering cone of choux pastry puffs, each fille

Our food is very simple; lamb and mutton are our traditional meats and potatoes are our traditional vegetables. We use mutton because we can’t really grow lambs big enough here unless we move them to the mainland to fatten up, so we have to keep them

West Indian/Caribbean food. I was surrounded by talented home cooks and learned about my culture through conversations and aromas in the kitchen — from brightlyspiced curries and soft rotis to simple but big flavoured ground provisions (fruits and ve

I thoroughly enjoyed spending time with, and photographing, the Soh family. They took us to local markets, a hawker centre and showed us how to cook the foods they love. It was a privilege to dive into their world and see the passion they have for th