National Geographic Traveller Food Magazine

1 September 2022

In this issue, we experience the highs of harvest, from Greek olives and Italian radicchio to France’s most prized potatoes and apple and pears from the orchards of Kent. Elsewhere, we deconstruct baklava, enjoy the vegan cuisine of Tel Aviv, Israel, and break bread on a farm in the Faroe Islands. All this, plus culinary guides to Bangkok, Grenada and Warsaw. Bon appétit!