National Geographic Traveller Food | Winter 2024/25
In this issue, we explore some of the top feasting experiences around the world, from Polish Christmas and Persian New Year to Swedish Midsummer and Canadian Thanksgiving. Elsewhere, we explore the seafood of Tasmania’s coastline, enjoy a spice-laden family meal on the island of Bequia in St Vincent & the Grenadines, and discover a Japanese cuisine like no other in Hokkaido. Plus, we uncover the story behind tartiflette, learn how to make the perfect stollen and talk to Oscar-winning actor Da’Vine Joy Randolph about her love of food and cooking. Throughout the issue, don’t miss recipes including forest mushroom soup, onigiri (rice balls) and souvlaki.
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Articles in this issue
Below is a selection of articles in National Geographic Traveller Food Winter 2024/25.