Vegetarian New Year’s Eve Menu
It’s time for another night with family and friends to celebrate the end of the year and to welcome the...
ateriet
A-Z Food Photography Project – K is for Ketchup
We keep on going with our food photography project. Now we have come to the letter K and what better...
Chef Q&A with Jake Whitlock of 1300 on Fillmore, San Francisco
Jake Whitlock is the new Chef de Cuisine at 1300 on Fillmore in San Francisco. He took charge of the...
A full guide to the Swedish Christmas Food
Ok, christmas is only a few days away and we thought it might be the right time to go through...
A-Z Food Photography Project – J is for Jello
Do you want to learn how to create a J made out of Jello using an apple corer for no...
Chef Q&A with Hanna Leinonen of Ragu in Helsinki, Finland
Meet Hanna Leinonen in our Chef Q&A, this young pastry chef from Finland have got an impressive career in the...
Learn about Sweden’s St Lucia Saffron Buns – The Lussekatt
Lussekatter is a Swedish saffron bun that is made all through December but especially on the 13th of December, what...
A-Z Food Photography Project – I is for Ice Cream
The I is for Ice Cream is here and this time there was no question, it just had to be...
Chef Q&A with Johan Björkman of Koka Restaurant, Gothenburg
Johan Björkman is the chef at Restaurant Koka in Gothenburg which is considered one of the best in town and...
What is Glögg and Mulled Wine and how to make your own
Glögg or Mulled wine as it is called in English is a spiced sweet wine that is traditionally served in...
