Bread of Yerevan - a gourmet guide to Yerevan Armenia

Endless fresh greens, every variety of dried fruit and a near-sacred method of bread-making: fed by a landscape of mountains and lakes, Armenia’s rich food culture has a naturally zero-waste approach and its enterprising culinary scene is attracting the international gaze

Words and photography by Marina Spironetti

View to the future - a gourmet guide to Milan Italy

Beyond its reputation as a hotbed of fashion and style, Milan has a more surprising status as an agricultural city: with urban farms and a green ‘horseshoe’ of producers encircling it, thousands of restaurants are able to adopt a truly seasonal approach

Words and photography by Marina Spironetti

The Fragrant Isles - a gourmet guide to Langkawi Malaysia

A Malaysian archipelago on the border of Thailand that includes Chinese and Indian influences, Langkawi’s cuisine has fresh seafood and aromatic sambal at its heart

Words by Ben McCormack

Grand champion - a gourmet guide to Gran Canaria Canary Islands

A network of microclimates, varied topography and a history of transatlantic trade have given Gran Canaria its own distinctive cuisine. A new wave of chefs are making good use of this diverse larder

Words and photography by Karolina Wiercigroch

Enchanted forest - a gourmet guide to Uganda Uganda

Close encounters with gorillas and chimps, forest beehives and an extraordinary banana gin are all part of the experience when you venture deep into Uganda’s south-western wilderness

Words by Jo Davey

Domino effect - a gourmet guide to Anguilla Anguilla

This remote Leeward Island in the north-east Caribbean has long resisted the lure of mass tourism – which makes it all the more appealing. Compound this with the series of newly launched festivals and boutique openings and it’s no surprise that so many are falling for Anguilla.

Words by Clarissa Hyman.

A Gourmet Guide to Córdoba Argentina

Argentina’s historic number two, Córdoba has drawn scholars for 450 years, with a rich heritage built on European and Indigenous cultures. But its chefs are self-taught pioneers, who harness the natural abundance of both city and province to create a culinary stir.

Natural Wonder - a gourmet guide to Tobago Tobago

With abundant breadfruit, mangoes and cocoa, a cuisine peppered with blue-tinted taro and influences from Spanish to Indian – plus possibly the world’s stickiest Christmas cake – festive cheer comes easily in Tobago

Word by Estella Shardlow

Splendid isolation - a gourmet guide to the Estonian Islands Estonia

The Estonian islands of Saaremaa and Muhu have made a virtue of necessity: once cut off, foraging became an art. Now a cuisine of tart vinegar, salt and smoke, based on abundant mushrooms, juniper and fish, is inspired by the creativity of their forefathers.
Words by Jo Davey. Photography by Sarah Coghill.