Food and Travel Magazine
This Month
Can you tell a hawthorn from a rosehip or a chicken-of-the-woods from a shaggy ink cap? Your grandparents undoubtedly could and hopefully generations to come will too as the wild-food trend stays very much in vogue. With restaurants paying a premium for hand-picked porcini and wood sorrel, and more professional foragers leading classes for the public, it seems our appetite for free ingredients has never been heartier. Autumn reaps rich rewards for hunter-gatherers, as our feature on wild-food hunts in the UK and further afield shows; so dust down your trug and hotfoot it to the forest to join them (page 81). We discover how Denmark’s wild larder has influenced Copenhagen’s free-thinking chefs as we visit the epicentre of the Nordic Cuisine movement (page 68). Not only is it an economical and sustainable food source, but those ingenious Danes are stunning the world with the incredible flavours and textures they are creating from indigenous ingredients, often gathered or grown themselves. Nordic-influenced Shetland may have inhospitable land but its icy waters are rich in natural resources, including seafood that has to be tasted to be believed (page 98).
With this month's issue, you'll also receive a free 44-page Canada supplement. Get stuck into the cuisine of Quebec, the Rocky Mountains and Prince Edward Island with our Gourmet Traveller features, and find out why Ontario's Niagara is one of North America's top wine regions. Start planning your city break to Vancouver with our 48 Hours guide, and meet some of Canada's top chefs (and their favourite dishes!) in our Tastes of Canada recipe feature.
Rachel Truman Acting Editor
Click here to read a selection of features from our OCTOBER issue 
