Home / The Edit / Fudge, veggie steaks and Long Island: our Editors’ foodie favourites for the month of August

The Edit

Fudge, veggie steaks and Long Island: our Editors’ foodie favourites for the month of August

What we've been eating, drinking and discovering in the world of food this month

Fudge, veggie steaks and Long Island: our Editors’ foodie favourites for the month of August

Share this

I’ve been feasting on…
Duck eggs en cocotte. An admittedly fiddly upgrade on a boiled egg breakfast, cooked with wine, mushrooms and, crucially, about a tonne of Le Gruyère cheese. Check out the recipe on Duck and Waffle’s website.
Glen Mutel, editor

I’ve been drinking…
Italicus spritz. I’m allergic to Aperol, so this new aperitivo spirit — served 50/50 with prosecco, over ice — is my go-to summer drink.
Lauren Gamp, designer

I dined at…
The North Fork Table & Inn in Southold, New York. Long Island’s food scene is blossoming at the moment, and here they make the most of local produce. A starter of spring radishes with buttermilk and chive was the highlight — beautifully simple but incredibly flavoursome.
Nicola Trup, deputy editor

I discovered…
Vivera Veggie Steaks. In terms of taste and texture, it’s the meatiest veggie-meat I’ve had. I closed my eyes and actually thought I was eating a filet mignon.
Becky Redman, art editor


Top 3 Cornish treats in Porthleven

1 // Roskilly’s ice cream
Fancy wild cherry, blackberry crumble or raspberry yoghurt? Nauti but Ice has them all.

2 // Wood-fired pizza
At The Corner Deli. Also try the local cheeses and charcuterie.

3 // Fudge
The Hand Cut Cornish Fudge kiosk has over 50 flavours, including lemon meringue.
Maria Pieri, editorial director


What do you put on your burger?

A mountain of fresh guacamole. I mix avocado, coriander, lime, red onion and sweet cherry tomatoes to make a zingy topping for crispy black bean burgers. Stephanie Cavagnaro, contributing editor

A spicy, smoky chipotle mayo. I make my own, mixing a spoonful of chipotle paste into good quality mayo. Alternatively, a swirl of harissa does the trick too. Connor McGovern, contributing editor

Tracklements Special Edition Hot Mustard Ketchup. Sweet but a bit spicy, it’s like posh American mustard.  Farida Zeynalova, assistant editor

Published in Issue 2 of National Geographic Traveller Food.

Share your culinary adventures with us on Instagram using #NGTFood.