In this issue

In this issue, we take a fresh look at breakfast — from buttermilk pancakes to pho and shakshuka, we seek out some of the world’s most delicious morning meals and visit the places that made them famous.
Elsewhere, we deconstruct the Peruvian raw fish dish ceviche, celebrate the pastis of Provence and enjoy asado and empanadas with the gauchos of Argentina. All this, plus guides to Montreal, Alentejo and Los Angeles. Bon appétit!

Shell out

FROM SEAFOOD LINGUINE TO SPICY MUSSEL S WITH FETA, THESE FOUR REFRESHING SHELLFISH DISHES WILL HELP YOU WELCOME IN THE SPRING SUNSHINE. WORDS: CHRISTIE DIETZ

10+ mins

MICHAEL ELÉGBÈDÉ THE PIONEER

AT HIS L AGOS RESTAUR ANT, CHEF MICHAEL ELÉGBÈDÉ HA S TAKEN IN SPIR ATION FROM ALL OVER NIGERIA . THE RESULT IS A STRIKING FINE DINING MENU REFLEC TING THE DIVERSE L ANDSCAPES AND COM MUNITIES OF HIS HOME COUNTRY. WORDS: L AUREN JADE HILL

6 mins

ALL RISE

When it comes to breakfast, many of us have a routine we depend upon. Yet there’s always room for a bit of fresh thinking. From Bury black pudding and Mexican chilaquiles to Indian idli and Turkish menemen, here are 12 ways to shake things up — and add a little magic to your mornings

10+ mins

Pastis A PROVENÇALE PASSION

In the south of France, in and around the city of Marseille, a new generation of artisanal distillers are breathing fresh life — and flavours — into the region’s beloved aniseed aperitif

10+ mins

SIERRAS CHICAS

Between the pampas and the Andes, within a range of hills called the Sierras Chicas, the 6,500-acre Estancia Los Potreros offers a taste of Argentina’s treasured rural traditions. A working ranch, home to 500 Aberdeen Angus cattle, it’s where lassowielding gauchos on Criollo horses expertly round up the herds, while guests sip mate tea through metal straws and dine on simple classics like gnocchi, empanadas and meat straight from the asado.

2 mins

Land of plenty

At Svanholm, Denmark’s largest commune, residents don’t just cook and eat together — they grow and rear the ingredients for their meals too. And the produce is so good it has top chefs from Copenhagen and beyond travelling here to buy it

10+ mins

From Beginning To End A Culinary Journey Through Kansai

This region of western Japan straddles the country from the Sea of Japan in Northern Kyoto to the Pacific Ocean, including Awaji Island — the nation’s mythical birthplace. It’s a land of wild mountains, terraced rice fields and rocky, ria coastline — and it’s where the story of Japanese food began.

7 mins

DINE IN & OUT LERPWL

ELLIS BARRIE’S NEW VENTURE LAUNCHED LATER THAN PLANNED, BUT IT — LIKE THE FOOD — IS WORTH THE WAIT

5 mins

THE BIRD

THIS Q UIRK Y NEW BOUTIQUE HOTEL OFFERS OUTL ANDISH DECOR AND FOOD FIRMLY ROOTED IN THE SOUTHWEST

2 mins

BAKING SODA BREAD

WITH JUST A HANDFUL OF INGREDIENTS AND NO YEAST, TR ADITIONAL IRISH SODA BREAD IS SIMPLE TO M AKE, ESPECIALLY WITH EXPERT INSTRUCTION

2 mins

Read all stories from National Geographic Traveller (UK)

National Geographic Traveller (UK) Magazine Description:

National Geographic Traveller is a monthly travel magazine published by National Geographic Partners. It was first published in 1987 and is currently one of the most popular travel magazines in the world.

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