In this issue

In this issue, we savour the flavours of Scandinavia — from juniper-smoked Norwegian salmon and Danish honey cakes to Swedish smörgåstårta and meatballs from across the region.

Elsewhere, we deconstruct moussaka, follow the chowder trail in Nova Scotia and break bread with a local family in the Argentine capital of Buenos Aires. All this, plus culinary guides to Berlin, Savoy and São Paulo. Bon appétit!

Jerusalem artichokes

THESE TASTY TUBERS CAN BE USED IN MORE THAN JUST SOUPS.

2 mins

NICK GRIMSHAW

The broadcaster and author on the joys of a chippy and his Dish podcast with chef Angela Hartnett

3 mins

RODRIGO PACHECO THE PIONEER

AT HIS ECUADORIAN RESTAURANTS, CHEF RODRIGO PACHECO USES NATIVE INGREDIENTS GROWN IN REWILDED FORESTS OR SOURCED FROM INDIGENOUS COMMUNITIES ACROSS THE COUNTRY.

5 mins

Scandi flavours

In Denmark, Sweden and Norway, simple ingredients go a long way. Nature's bounty is celebrated in the region's classic dishes and provides inspiration for a new generation of chefs drawing on forest-foraged mushrooms and berries, along with local fish, wild game and a rainbow of seasonal vegetables. From traditional cake tables to seafood safaris, here's how to get a taste of Scandinavia

10+ mins

MOUSSAKA

It may be a Greek classic, but this hearty layered dish hails from beyond the country's borders - and its present form is a surprisingly recent innovation

7 mins

WHERE TO EAT

Delicious versions of moussaka appear on menus across Greece and further afield, from Cyprus to Glasgow

2 mins

A SOUP WITH A STORY

For centuries, kitchens in Nova Scotia have been churning out chowder, a creamy soup that lends the Maritime province a proudly preserved culinary identity. Discover its myriad variations along the Chowder Trail, which weaves through this rugged corner of Atlantic Canada

10 mins

Turin

Piedmont's capital has a connection with chocolate dating back centuries. Today, across the city you'll find skilled confectioners creating everything from truffles and pralines to gelato

2 mins

Savouring traditions

From slow food in northerly Sheki and Lekit to the tea plantations of Lankaran down on the country's southern tip, When it comes to food and drink, Azerbaijan continues to keep the old ways alive. Words: Emily Lush. Photographs: Karolina Wiercigroch

9 mins

Sarawak's restaurant revolution

From durian flowers to bamboo chicken, the traditional dishes of Malaysia's largest region are being championed by a new generation of chefs and restaurateurs.

4 mins

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