National Geographic Traveller Food Magazine

5 June 2025

In this issue, we explore the cuisine of Greece, dish by dish, from creamy skordalia garlic dip in Macedonia to hearty pastitsada — pasta with a meaty sauce — in Corfu and sweet masourakia pastries on the island of Chios. Plus, we explore the food scenes in Lisbon and Puerto Rico, dine with a local family in Ontario and get to the bottom of Australia and New Zealand’s pavlova rivalry. Throughout the issue, don’t miss our selection of summery recipes including datterini tomato salad, garlic scape pesto, and orange, olive oil and yoghurt cake.