Let’s Talk Smørrebrød with Adam Aamann from Copenhagen
Adam Aamann is the Chef who set his focus on a different part of Nordic cooking, the classic and beloved...
nordic
Lingonberry – What it is and how to use this great berry
It’s time to dig deeper than usual into a single ingredient. This time that ingredient is the Lingonberry. This delicious...
Soused Herring Browned Butter with Chives and Eggs
Soused Herring Browned Butter, those two things alone makes this recipe amazing, add some eggs, potatoes and chives and you’ve...
Meet Toni Kostian of Grön Restaurant in Helsinki, Finland in our Chef Q&A
Toni Kostian is the Co-owner and Chef of Restaurant Grön in Helsinki. Meet him in our Chef Q&A in a...
Chef Q&A with Kamilla Seidler of Gustu, La Paz Bolivia
Kamilla Seidler is the Danish Chef who traveled to La Paz in Bolivia to set up the educational restaurant Gustu...
Soused Herring with soft boiled eggs and raw onion
Try Soused Herring served with soft boiled eggs and sliced raw onions, one of the easiest but tastiest things you...
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...
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...
Cloudberries – A Closer Look At The Nordic Cloudberries
The Cloudberry is a beloved berry that only grows in the nordic hemisphere and it is loved dearly by anyone...
