Alta is known as the town of the Northern Lights. Andreas takes you out fishing for halibut with some of the local fishermen. You will see how he catches this royal fish, and how he prepares it on an outdoor fire. Cod carpaccio; baked halibut; cloudberry cream.
Andreas introduces you to the beautiful historic commercial centre of Bergen called Bryggen, and its traditional fish market. The main event of the day, however, is boating to a small island in the Arctic Ocean to catch wild sheep and lamb for the main course. Stewed lamb and cabbage; fish chowder; honey-coated leg of lamb.
The Christmas spirit is all over Røros. Gravlax, aged trout, Christmas pork rib, rice pudding.
Cod; truffles; potato-garlic purée; baked apples with vanilla bean and honey.
Potato and beet puree with sour cream and fresh herbs, vodka-marinated sirloin steak, baked pears with ginger and juniper berries.
Salmon carpaccio with lingonberries, sour cream and lemon zest, smoked salmon, salmon roe, oven-baked salmon.
Shrimp cocktail; garlic-ginger grilled steak; homemade ice cream
Dishes with goat cheeses, including cheese and apple pie; venison steak.
Scallop carpaccio; pepper-smoked scallops; raw oysters; mackerel salad; custard.
Making schnapps with various herbs, dill-scented chicken, homemade ice cream with thyme and honey.
Porcini consomme, salmon with chanterelle mushrooms, dill-cooked crayfish.
Scandinavian pancakes, cheeseburger made of grouse, venison, pork and fois gras topped with Norwegian cheese.
Salad Stavangeroise, salmon mousse, sardine quiche.
Barbecue fish skewers; cod; salad; lamb confit with rutabaga.
Red onion soup; port; cheese and bacalao stew; fish in Rio de Janeiro.
Crab cocktail with dill; lobster bisque; tarragon lobster; potato salad with red onions.
Chanterelle sandwich with dill; steamed mussels; tart with berries.
Potato and herb salad; potato and leek soup; smoked salmon; salmon roe; pork with potato and rutabaga gratin.
Apple-marinated duck breast; ice cream with honey and thyme.
Flatbread canape and country bread.
Norwegian mulled wine; pork meatballs; sorbet.
Grilled cheese sandwiches; trout; chicken stuffed with oranges.
King crab from the fjords; wild salmon; fresh asparagus/cucumber salad; lingonberries.
Many kinds of berries grow amid the stunning scenery of the Arctic Circle; hang-gliding.
As the Hurtigruta ferries people along the Norwegian coastline, Andreas explores the culinary art of smoking.
Memorable scenes from the first two seasons.
On the island of Gotland Tina rides her bicycle and visits a farm with ancient, local sheep. She is also going on the Middle Age festival where she tries fire eating. The program is full of food for summer, and grill is an important element.
In this show, Tina makes the royal Swedish meatballs and some lovely scallops with blueberry vinaigrette. She opens the show on a canoe in the middle of Stockholm — and we also get a glimpse of how the big old Vasa warship sunk after only hours on the water. Stockholm is presented in all its aquatic beauty.
Tina invites us to Dalarna in Sweden for a midsummer nights meal. She prepares two traditional schnapps before making cured salmon and a lovely strawberry cake. The locals are all invited to the party!
In Tina's home county she goes out and catches the fantastic eel. She also visits an old smokery before going on an exhilarating paragliding adventure. The kitchen is put up at beautiful Ale Stenar at the south tip of Sweden.
In Vemdalen, Tina opens this episode on a horse before she tries her luck at catching the elusive Whitefish. Tina prepares the fish by wrapping in it newspapers and drenching it in the river before putting it on an open fire. She also explores the proud traditions of whey cheese making.
Tina starts the episode on a paddle steamer. We also explore the history of Skokloster castle, and she rides a magnificent horse. The menu’s theme is spring, with light salads and a rhubarb dessert.
Tina goes fishing on a frozen lake. She prepares the fish, a hearty hunter’s stew and a winter dessert, a lovely dried fruit and red wine dish. Tina also goes downhill skiing, competes in exotic reindeer racing, catches reindeer and visits a hotel which is made completely out of ice.
Go island hopping with Tina in the beautiful and popular Stockholm archipelago. Tina goes out on a white water boat before she serves up a buffet of marinated meat, a lovely lemon and yoghurt sorbet and a chilli salad.
Tina goes wild boar hunting! She also visits the region’s traditional glassworks, which are dotted throughout the woods. Tina makes a variety of different pickles, and prepares sausage in a new way before serving the wild boar.
On the west coast of Sweden, Tina is out in the wild elements. She also dives for oysters in the North Sea. Tina cooks up a large buffet of langoustines, lobsters, mackerel and oysters.
Christmas spirit is deeply embedded in Scandinavians. Enjoy a traditional Swedish Christmas with Tina in the Värmland countryside. Tina makes a fantastic mulled wine and finds out first hand what ice swimming is all about, swimming in a frozen lake. Tina also makes Christmas candy and ham, the Swedish way.
Gothenburg is the fish capital of Sweden. Tina visits the fish church and tells you about shrimps and cod related to the city. The show has a lot of seafood, and cod and shrimps are important ingredients.
Tina invites us to a Swedish crayfish party. The beautiful backdrop is Göta Canal, which runs through Sweden like a blue ribbon.
Andreas visits a remote lighthouse on the island of Fedje in Western Norway, where he makes a colorful soup. With the beautiful Atlantic coastline as a backdrop, Andreas makes the best of the local shellfish, including langoustine, or Norwegian lobster.
In the region of Ryfylke in South-Western Norway, Andreas prepares sausages by the fjord, creates a flavor-packed homemade ketchup and mixes a shockingly elegant drink on a glacier.
Andreas visits his family's hometown on the southern tip of Norway, where he spends his summers living off the land. Using ingredients from his own pantry, Andreas prepares honey-glazed smoked duck with vegetables, and artichokes with wild garlic mayonnaise.
In the flatlands of Lista in Southern Norway, Andreas makes his favorite pancakes from his grandmother's recipe. Andreas also goes underwater to catch a turbot, a flatfish he later prepares with an elegant combination of vanilla and root vegetables.
The cold Norwegian winter does not stop Andreas from scaling the Gaustad mountain, where skiing is believed to have been invented. In this chilly landscape, Andreas prepares a warm mushroom soup and lamb shanks with a Norwegian-style risotto.
Andreas visits the archipelago of Frøya off the coast of Norway in search of some of the world's best shellfish. He first prepares a delicious fried scallop appetizer, and later he makes Norwegian-style sushi using fresh delicacies straight from the sea.
In one of the most fertile regions in Norway, Andreas serves two different pâtés and a roasted duckling to the owner of one of the oldest farms in the area.
Andreas visits the Geiranger Fjord, arguably the most beautiful fjord in the world. He fishes in a small stream to illustrate that prickly nettle plants can be more than just a nuisance. Later, he gives us a glimpse into how farmers of the past eked out an existence atop the steep fjord cliffs.
Andreas investigates Norwegian dairy traditions in the footsteps of one of the country's first female entrepreneurs. Later, Andreas takes on the popular pesto sauce, paraglides through the dramatic valleys of western Norway and even milks a cow to create the freshest possible milkshake.
Andreas travels from Norway to France in search of one of his country's favorite drinks. In front of the Castle of Triac in Cognac, Andreas slow-cooks elk meat with a dash of brandy, then serves it with a modern French cognac beurre (butter) chantilly.
Andreas rediscovers his primordial instincts as he attempts to catch a salmon with his bare hands - and cooking the fish over an open fire just minutes later. Andreas also creates a favorite Norwegian dish, pollock with caramelized onions, and offers both modern and classic ways to prepare lamb.
Andreas devotes this episode to the indigenous Sami people of Norway and to the great produce found in the northernmost region of the country. Traveling up the crystal clear Alta River, Andreas finds a novel way to cook salmon. He also prepares a sinfully rich dark chocolate cake and dishes containing local game.
Andreas travels with the historic Hurtigruta cruise ship to present highlights from the current season of New Scandinavian Cooking.
This show takes us to the spectacular marshlands of the southern part of Jutland. Claus makes a cool Nordic salad of lamb and Roemoe shrimps with dark rye bread croutons. At the beautiful watergate right on the German border, he also prepares sausages and Claus investigates the rich pastry tradition of the region.
This show takes us to Fåborg in early spring. Claus visits the stylish Steensgaard Manor, where he makes an unforgettable rhubarb trifle. We also go to the beach, where people gather to catch shrimps with fish nets. On the menu is barbecued beef and old-school, crispy croustades filled with Danish spring vegetables: asparagus, peas and pointed cabbage.
This program takes us to the small islands of Samsø and Læsø. Claus discovers a 800 year old salt boiling tradition, and shares with us the very best recipe for "boiled potatoes". We also get to see the local crayfish catchers at work. The beautiful port of Vesterø is the backdrop when the crayfish is baked in salt with shallots and sweetened with local honey from a nearly lost species of bees. Claus also makes a delicious dish with the legendary Læsø Ham.
In this program, Claus goes to the beaches of The Skaw, the northernmost point of Denmark! He serves up some stylish fish cakes with rye bread and his own remoulade. He also visits the lively fish market before he sets up his kitchen in the chic port of The Skaw. Flatfish is on the menu, and he serves it with potatoes, butter sauce and pickled berries.
Claus takes us to the stunning island of Bornholm. Claus gets on his bike and heads down to the rocks. He sets up his barbeque and makes a surprising dish with herring, pickled green strawberries and mustard seeds. We visit a smokery before Claus serves a menu of golden pancakes, strawberries and a vanilla parfait that will not be easily forgotten.
This program takes us to the north of Sealand in Denmark. Among cows grassing in the wild fields of the area, Claus meets a biodynamic farmer who loves his cows more than anything else. Claus makes several basic and delicious dairy dishes, and further investigates the local dairy traditions before he makes his own version of syllabub, with red berries and some of that famous Danish pastry.
Claus ventures to the neighbouring country of Norway. Not surprisingly, it is the lure of the mountains that brings him there. He travels by boat and before crossing the dividing stretch of Scandinavian waters he conjures up typical dishes of the North; Herring with potatoes, dill, butter and aquavit, and also a quick pickled herring with red onion, fennel and cumin. In the breathtaking Norwegian mountains, Claus goes hunting for grouse. Later, the bird is served with wild aphrodisiac mountain berries.
Claus visits his own home region, the idyllic islands of the southernmost point of Scandinavia, where some of the most tasty and aromatic apples in the world are grown. His apple cake invention includes apple cider and apple syrup. In a small kayak, he paddles from the cider paradise of Fejø to the neighbouring island of Lilleø. He hand feeds a giraffe local fruit before inviting everyone at the island to taste his smoked eel with apples, Jerusalem artichokes, rye bread and Meyer's own balsamic apple cider vinegar.
Beer is at the centre of attention in this show: Danish beer history, the wave of new-born small scale breweries and a surprising cooperation between the tiniest and the largest brewery in the country. Our host takes a close look at Nordic style micro brewing and discusses biodiversity in the vegetable garden with the farmers wife. The first dish is rustic vegetable soup made with ecological vegetables - served at the beautiful Fuglebjerg farm. He also makes paté with pickled red beets mouth watering open sandwiches.
Claus visits a pig farm and we learn about the inner workings of this intriguing business. Claus makes pork chops, a carrot drink with wild rowanberries and bakes celeriac in hay on an open fire in the very heart of this root vegetable paradise.
Claus welcomes the first blue mussel catch of the year in the cold waters off the coast of Løgstør, Denmark. Every year the town is turned upside down when the mussel festival is taking place. Claus, of course, prepares some fantastic blue mussel dishes. He also makes a parsley oyster soup and a salad with Jerusalem artichokes, apples, chervil and berries.
In this Arctic adventure, Claus goes all the way to Greenland. In the breathtaking landscape, Claus goes fishing for the famous Greenland shrimp and the ice fjord halibut, which he prepares with capers, crab meat and potatoes. He virtually dances with the musk ox before he turns the meat into a delicious tartar, and eventually, on the inland ice, makes a vodka-based drink with Greenlandic angelica and ice.
This show brings us to the city of Aalborg. Next to an old Viking burial site, Claus prepares a hare paté and a pheasant with nuts and mushrooms. Later he goes hunting in the woods, drinks water from thousand year old springs and prepares a second game dish with a fantastic Brussels sprout purée, a sauce from heaven and some unforgettable double roasted garlic and rosemary potatoes.
Tina visits one of the most beautiful places in the world, Lofoten. On the western islands of Northern Norway, Tina introduces the viewers to spectacular food and locations. She visits fjords and a glacier, goes swimming with killer whales and prepares both a potato-based drink and dish. Winter is also perfect for whale watching in this region.
This program is dedicated to the forests of Eastern Finland. On the boarder to Russia, Sara hikes among lakes and wild berries. Cooking over an open fire, she shows how to make the perfect sauce stock.
In his hometown of Oslo, the capital city of Norway and home of the Nobel Peace Prize, host Andreas Viestad prepares a homegrown, yet exotic, modern meal. He makes a medieval saffron and cinnamon chicken with barley, a spicy sponge cake roll with berries and tandoori-flavored cod with potato and ginger croquettes and baked tomatoes.
Host Claus Meyer visits Hvide Sande on the windy coast of Jutland in Western Denmark, where fisheries and lighthouses dot the coastline. There, Meyer makes blinis (buckwheat pancakes) garnished with fresh roe and sour cream. Later he barbecues spare ribs right on the wind-swept beach.
Sara takes us to Helsinki, the capital city of Finland. Sara cruises around the city in a pink, American car before she takes the viewers on a picnic. She makes a traditional Finnish dish on a rooftop in Helsinki.
Tina takes us out on a cruise of the Baltic Sea. On the Åland islands in Finland, she makes delicious dishes and tries her hand at beach volleyball. This beautiful group of islands offers an exiting backdrop for the show, and Tina is joined by our new Finnish host, Sara La Fountain.
In this episode, new host Sara presents the Åland Islands, which are an autonomous region of Finland. Sara meets up with a local fisherman before she prepares white fish for the crew on the ship. Sara also goes scuba diving to explore the shipwrecks in the region.
Andreas travels the old sea route between two capitals of Denmark and Norway. On board an old sailing ship, Andreas combines the best ingredients the Norwegian cuisine has to offer. He makes an alternative boccalinio with dried fish, and he also makes a drink with Norwegian aquavit. To top it off, Andreas presents a fabulous dinner menu that he has designed for a big party on the ship that took him from Copenhagen to Oslo.
Host Claus Meyer visits the white cliffs of the island Møn in the south of Denmark on a crisp and clear winter day. There he makes vitamin-packed juice and roast leg of goat with blue cheese. Later he cooks codfish with fried cod roe on the beach.
In this episode, Tina takes the traditional bike route from the tip of Southern Sweden to the Danish capital, beautiful Copenhagen. The Danes are famous for their open-faced sandwiches. And how about some lightly smoked fish? All this makes a perfect day.
Host Andreas Viestad visits Stavanger, the culinary and cultural capital of Norway. Against this exciting backdrop, Andreas cooks delicious fish and seafood dishes and a spectacular dessert prepared over an open fire.
In this episode, Sara starts her journey in the apple county of Finland, the Islands of Åland, and travels to France. In the Cognac region, she tries a local specialty and investigates the local “water of life”, Eau de Vie.
In Jøsenfjorden, on the southwestern shore of Norway, host Tina Nordström visits a fish farm. There she prepares a delicacy, lemon-marinated white halibut with asparagus and serrano ham, and rhubarb and white chocolate mousse for desert. Afterwards she treats herself to a well-deserved pampering session at a local spa.
Andreas takes us to Northern Norway and Bodø, where the fisheries are so rich that people are spoilt for choice. But their favorite fish is still the modest pollock. Andreas finds out why and then makes seared pollock with onion jam, lingon berries and asparagus, homemade fish fingers with remoulade sauce and pollock gratin.
Andreas takes us on board an old steamer on the canals of Southern Norway and the Halden River “Haldenvassdraget”, a boat trip full of springs’ fresh delicacies, from steamed and grilled asparagus, multi-flavored fish cakes and a fish terrine, and herbed roast chicken.
Andreas travels to Norway’s Highland, in the area of Hallingdal, where the fight for survival has lead to the invention of many delicacies. Inspired by history, Andreas shows us how to make homemade yogurt and cream cheese, followed by quick gravlax and very slow, very tender lamb shanks with root vegetable puree.
Andreas takes the trip to the “rye belt” in southern Finland, where he meets up with Finnish chef Sara La Fountain. They travel together on the old Kings’ Road, where they both make their favorite open-faced sandwiches with rye bread, and Sara introduces memma an old rye-based Finnish dessert, followed by a roast, served with a variety of vegetables.
Andreas visits the Southern Norwegian resort town of Kristiansand, where the Norwegians flock every summer. Andreas takes us fishing for mackerel and along the way he cooks a variety of fish dishes, from fried sprats and mackerel sushi to the ultimate expression of Norwegian summer; grilled and smoked mackerel.
Andreas travels through the South Western part of Norway and Rogaland during the annual sheep gathering. Andreas cooks beer-braised lamb shanks with sweet onions, pepper fried lamb liver, followed by ‘A One Pot Wonder’, lamb with rutabaga and mustard seeds and finally, a scientific twist on the Sunday roast.
Andreas joins chef Claus Meyer, in South Western Denmark and Ribe, the oldest town in Scandinavia. Andreas and Claus guide us through cooking and stories of the past. Who said the Vikings didn’t enjoy themselves? They prepare fresh oysters and raw shells with herbs, followed by an herbal yogurt smoothie with honey, then a wholesome corn porridge dessert with fresh berries and finally a slow roasted beef sirloin, served with beans, nuts and thyme.
Andreas visits Rygge, the vegetable garden of South Eastern Norway, where he revisits some old favorites: root vegetables, hen and goat meat. Andreas cooks parsley root cream with smoked salmon, followed by fricassee of hen and finally roast of goat. Naturally, Andreas tells you how these traditional dishes can be made with other more modern substitutes as well.
Andreas takes us to the rugged coastline of Helgeland in Northern Norway. Here the mystical and delicious halibut has found a perfect breeding ground among the islets and skerries. Andreas shows us how different cooking methods of a fish can bring out different flavors and textures, from the smoked Greenland halibut with berries and potato salad, to pickled halibut, baked halibut with cucumber and herbs, and finally pan-fried halibut, served with veal demi-glace.
Andreas takes us to Fjord Norway on the West Coast and Sognefjord. Here, along the fjord’s snow-capped mountains where the deer run free and the mountain farms cling intrepidly to sheer slopes, Andreas will make a variety of venison dishes. A millefeuille of venison fillet, with prune, and venison liver with caramelized tangerine gives French terrines some serious competition. A multi-flavored starter with smoked trout, a traditional hunter’s stew with sour cream and goat cheese, and finally the ultimate venison steak.
Andreas visits the island of Spitsbergen in the far North, the northernmost inhabited place in the world and Longyearbyen. This barren land offers some surprising delicacies, like wild geese that summer here, to the rich fisheries. Andreas makes goose with port wine and broccoli puree, pan-fried Svalbard cod and king crab, with tender-seafood-flavored vegetables, followed by chocolate cake with orange marmalade and coffee.
Andreas visits Blindleia, a favorite holiday destination in southern Norway. In this summer paradise he goes fishing for red shrimp and gathers mussels on the bare rocks. He makes classic and innovative sauces for the shellfish and a Norwegian-style paella.
Andreas travels to one of the coldest towns in Norway. It is however very warm and traditional on the inside. UNESCO World Heritage-listed Røros is somewhere that seems like it has been frozen in time, where traditions hold sway on the table. The focus in this program is on all things sweet and old-fashioned, like ice-cream cake, raw milk pudding and a cheesecake with cloudberries.
Andreas explores what has been one of Norway’s most important commodities throughout history. Loved throughout much of the world, cod is has actually been one of the most important commodities for Norwegians. In this episode Andreas follows the cod from its origins near the Lofoten Islands in northern Norway, all the way to the dinner table in Italy.
In this programme our host takes us to locations along the coast where settlements developed around the area’s rich herring fisheries. Inspired by history, Andreas shows us how to prepare herring Scandinavian style.
Andreas travels to some of the richest fishing banks off the coast of central Norway. He shows us how to prepare the world’s best scallops, a dish containing crab and Norway lobster. This region also has some of the world’s most modern salmon and mussel aquaculture facilities and Andreas makes the most of these ingredients.
Andreas visits a duck farm and an old steamer on the Telemark Canal in south-western Norway. The Canal is a water system that unites coastal Norway with the barren mountain regions. Andreas serves a variety of duck and local trout, combining the richness of the land with the spirit of the river.
In this program, Andreas visits the highest mountain in Norway, Galdhøpiggen. This mountain region offers some real delicacies. Autumn is approaching, and the countryside is ready to share the fruits of summer. In this case, the sweet, tart and illusive berries ripened by long, cool, bright days.
Andreas takes us to the inland region of southern Norway, and prepares one of Norway’s most well-loved ingredients, namely the potato. The potato is mild and accessible, as the next ingredient is always angry. Crayfish is an exclusive and much sought after delicacy. Andreas uses a torch at the end of the day to catch them.
In today’s show, Andreas visits Hardanger, the orchard of western Norway, where everything smells of apples. Andreas makes an apple drink, bakes traditional sourdough bread in an old wood-fired oven, and prepares a hot apple dessert.
Andreas takes us to the rugged coastline of Vesterålen in northern Norway. He prepares cod and Arctic char, both from the fresh, cold North Sea.
In this program, we visit Vestfold in southern Norway. It is winter time, and fishing for brisling sardines in the Oslofjord is at its peak. Inspired by Scandinavian traditions, Andreas smokes these small fish.
Andreas visits the county of Hedmark in Eastern Norway. Hedmark is a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway’s first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potato gratin.
Sausages serve a special function in Norway, both as an everyday meal and as festive food. In this episode, Andreas discovers the culture and history behind a well-made sausage. He bakes potato pancakes and makes homemade mustard, essential companions for the three types of tasty sausages he prepares.
Andreas visits Geitmyra Farm in the middle of Oslo, Norway, the site of his new food culture center for kids. Together with the kids, Andreas makes a cereal breakfast, a tasty chicken soup, a warming lamb stew and a sweet dessert with pumpkin and yogurt.
Is cold-pressed grapeseed oil the olive oil of the north? To find out, Andreas travels to the old fortress town of Fredrikstad in Eastern Norway. Using fresh vegetables, Andreas makes classic and innovative emulsion sauces, preserved and deep-fried mackerel, crispy potatoes and Norwegian coleslaw.
Starting in the Sami territories of the Arctic, Andreas makes reindeer burgers with wild mushrooms, king crab cocktail and Arctic char with lamb-flavored potato gratin, all using produce he finds along the coast.
Andreas examines how fire changed the way people cook. With an open fire and local salmon, he makes gravlax from an ancient recipe and a local fish soup, before traveling to Japan to discover the secrets of uncooked fish.
Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats sail out on the Norwegian Sea to catch haddock, the most important ingredient in fish and chips. Andreas makes haddock “envelopes” stuffed with carrots, saffron, cabbage and prosciutto. Then, he makes a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.
In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.
A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver paté and a delicious honey crusted ham. In addition, Chef Esben Holmboe Bang from one of the best restaurants in Oslo, Maaemo, shares great advice on wild herbs.
Andreas visits the valley of Gudbrandsdalen in the heart of Norway, home to the brown fudge cheese. The caramel-like cheese is a unique delicacy and a versatile cooking ingredient. Andreas combines it with roasted young goat and a sweet caramel ice cream.
Weeds and beef are on the menu as Andreas takes us to his farm in Southern Norway. He goes looking for wild herbs with the world’s foremost forager Miles Irving from Great Britain and uses beef from local farmers to create dishes such as Wild Norwegian Carpaccio, Grilled Sirloin with Forest Salad, and Sunday Roast with Oxtail Sauce.
Like the Vikings, Andreas travels west to Iceland – the Norse settlement in the middle of the Atlantic Ocean. He combines the sea and the land to create an elegant surf and turf dish, redfish and langoustines cooked in lamb stock. At restaurant Dill, he discovers how ancient traditions and innovation co-exist. Afterwards, he grills lamb over an open fire, Viking style. The dessert is made from Skyr, a special Icelandic dairy culture, served with local berries.
Andreas visits hot spots around Iceland, where he grills lamb on a volcano, and cooks salmon and vegetables in a secluded geyser. The heat is also used to make artisanal salt. Andreas makes salt-baked, herb-infused trout.
Andreas visits Nes in Eastern Norway, the grain belt of the country. Cereals are a staple food in Scandinavia, and they are used for more than just bread. Andreas makes slow-cooked pig knuckle with malty, beer-flavored peas and spelt. Inland fishing is popular, and Andreas makes a salad of sprouting grains and pan-fried zander fish. He also makes a malt shake, and for the main course, an oven-baked pork roast.
Andreas visits the mountain of Hallingskarvet and the beautiful valley of Hemsedal, where the lambs roam the hilly landscape for months during summer. Andreas cooks with the aromatic and gamey meat, first by preparing a lamb carpaccio, then a flavorful lamb burger. For the main course, he serves slow-cooked lamb belly and lamb sirloin served rare.
In today’s episode, Andreas visits the smokehouses of Western Norway. Smoke was originally used as a preservative, but this tradition brought with it the benefit of great flavor as well. Andreas combines salted and smoked lamb with three different, fresh-tasting dips. Then he makes a quick-cured lamb and trout starter with smoked apple. For the main course, Andreas does his take on a traditional lamb meal, honey glazed and served with a crisp cabbage salad and vanilla-infused rutabaga purée.
Nobody eats more chocolate than Norwegians, especially during winter. We start out with a warming hot chocolate with saffron and orange cream in the middle of a winter-dressed Oslo. Then we travel to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and then makes a mouth-watering dessert, dark chocolate cake and whipped milk chocolate with crème fraiche ice cream.
Andreas investigates historical food from two of Norway’s former capitals, Trondheim in Mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century, chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish, crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.
Tina travels to Morgedal in Telemark, the cradle of skiing. In preparation for a hike, Tina packs a lunch made up of grilled flatbread, cabbage salad and smoked salmon. After a day of winter activities, Tina prepares a soup with meatballs and a chocolate dessert.
Tina visits Southern Trøndelag and the windswept islands of Hitra and Frøya, where the Norwegian Sea offers crystal clear water and a variety of shellfish and farmed salmon. Tina cooks crab and Norwegian lobster on the grill before she dives for scallops and prepares a tasty dish featuring these delicacies. For the main course, Tina grills salmon over an open fire.
Tina visits Hardanger, the fjord valley known as Norway’s orchard. In spring, the valley provides an abundance of wild herbs and edible flowers. High atop a glacier, Tina makes a Norwegian drink and serves it with local fjord trout.
Andreas visits Hedmark in Eastern Norway, a region with large farms, abundant food and vast forests. Andreas cooks over an open fire to infuse the dish with a smoky flavor, before whipping up sweet, apple-flavored pork chops with potato salad. For the main course, Andreas prepares hot-smoked pork glazed with a rich, homemade birch syrup.
Andreas and Finnish co-host Sara La Fountain visit Frogner Park in downtown Oslo. Here, Andreas gathers edible herbs and flowers, and with them makes homemade ice cream flavored with rose petals, and a Norwegian-style bruschetta with a wild-herb pesto. Both Andreas and Sara mix a special drink and prepare festival food — a hearty hamburger and sausages.
In the Eastern Norway seaport of Hvaler, Andreas makes several coastal delicacies, including blue mussels grilled with fresh herbs and flatfish in a nutty butter sauce. As the main course, Andreas oven-roasts a chicken and tops off the meal with a milkshake with the season’s first strawberries.
In the fishing port and holiday resort town of Smögen in Southwestern Sweden, Tina visits the local fish auction and fishes for langoustines before making a sandwich with herring. Tina also serves a variety of smoked seafood, lightly heated over the grill. For dessert, she makes strawberries with breadcrumbs with a sweet mint sour cream.
In this episode, Tina visits Gamlestølen in the mountainous heartland of Norway. While there, she prepares baked trout with herbs wrapped in cured ham, grilled sirloin with vinegar butter and burnt lemon, and mutton sausages with mustard-marinated potatoes.
Andreas visits Bergen in Western Norway to present the city’s food culture. First he collects oysters and wild scallops, then he makes a trout tartar and a smoked trout dish with a bitter-sweet summer salad. Finally, Andreas grills a trout burger served with an onion compote and coleslaw.
Tina is back in the heart of Norway, in the mountain region of Valdres. She makes fried fudge cheese with cloudberries and parsley, and as the main dish, she prepares creamy chanterelles with cured mutton and lingonberries. For dessert, Tina makes a thick pancake with cognac raisins.
Tina visits Moss and the nearby islands, a rich agricultural region in Eastern Norway. She makes an open omelet with broccoli, cheese and horseradish. Tina also prepares a chicken with parsnip and herb dumplings, and for a very special main course, she makes glazed pigeon breast.
Andreas takes us to the port town of Skien in Eastern Norway, which is the hometown of Norway’s most important playwright, Henrik Ibsen. To honor this, Andreas makes herring salad and a dessert made with buttermilk. For the main course, he prepares a tasty dish of wild duck cooked over an open fire and served with seasonal vegetables.
Tina travels to France, and combines Scandinavian and French ingredients to make mouthwatering seafood dishes, including oysters and mussels with herbs and cognac and Norwegian salmon with warm grapes and crown dill.
A visit to Bulandet, a wind-blown island group in western Norway. Activities include fishing for saithe; gathering kelp; grilling beef from a local farm; and making a simple dish that's served with wild herbs.
A train ride between Bergen and Oslo, Norway, begins with a shrimp sandwich; and includes a stop at Voss, where an herb-stuffed lamb roll is prepared. Activities include trout fishing; cooking trout in a wooden bucket; and preparing a dessert that features tart rhubarb and sweet strawberries.
Norway's biggest national park and Gudbrands Valley are visited. Included: traditional recipes that are similar to classic Mexican, Italian and American dishes.
A train ride from Trondheim to Bodo, Norway, is undertaken. Activities include fishing in the Namsen River; grilling salmon on a riverbank; making reindeer meatballs; and frying a piece of Arctic beef.
Norway's Lofoten Islands are toured. Included: preparing a cod dish; visiting an historically important Norse settlement; making roast beef ribs over an open fire inside a replica of an ancient long house; and making a barley and beetroot risotto with local goat cheese.
A trip north on the Norwegian Coastal Express is featured. Along the way, apple-stuffed roast of lamb and a dish featuring dry and salted cod are prepared. Also: a plain potato dish; and dumplings with reindeer meat.
A polar expedition is undertaken. Included: cooking king crab; and making hot chocolate at the Snow Hotel in Kirkenes.
The island of Skrova in northern Norway is visited. Included: a salmon dish that uses a whole fish; and host Andreas Viestad's family waffle recipe.
The season finale features a Scandinavian Christmas feast that includes mulled wine with almonds and raisins; pressed pork; crusted ham; roast duck; and the Norwegian dessert of barley cream with red berry sauce.
The Season 7 premiere features the Oslo restaurant Maaemo and Tango Bar and Kitchen in Stavanger, Norway. Also: fishing for langoustines; and foraging for wild herbs.
Stews are spotlighted. Included: beef stew with rye bread and beer; lamb stew flavored with mild Scandinavian spices; and pork knuckles with pea stew.
A visit to the mountain town of Røros, Norway, features crispy sour cream waffles, homemade cloudberry ice cream and fermented sausage. Also: Norwegian meatballs in gravy with potatoes and lingonberries.
Inland Norway, the most productive farmland in the country, is visited. Included: veal liver with mushrooms, heather honey and heather oil; toast-infused ice cream; and Norwegian pork roll with apples, dill and fennel.
A visit to Spitsbergen, a Norwegian island in the Arctic Ocean that's home to some of the world's richest fisheries. Included: lightly cured cod with beetroot and anise; cod served with charred leek; and crispy seared cod with snow crab and Arctic mushrooms.
The Season 7 finale visits Eastern Norway, which is home to some of Scandinavia's grandest farms. Included: an egg-free mayonnaise; baked rutabaga and vendace roe; scones with yellow and red beets; and potato-crusted beef fillet with herbs.
Niklas visits Lofoten, an archipelago in northern Norway known for its dramatic scenery, where he goes fishing for cod and cooks inspiring recipes
Niklas travels by horse sleigh into the mountainous region of Roros and enjoys culinary treats.
Niklas investigates the most popular drink in Scandinavia, namely coffee, and travels to Brazil.
The island of Kjollefjord in Finnmark County, Norway, is home to some of the world's richest fisheries; fishing for haddock with three generations of fishermen.
The island of Lovund in Northern Norway; diving for scallops; a salmon dish touched by smoke, Viking style.
Exploring the great variety of produce from farmland in Eastern Norway; fishing for perch; enjoying good food by the campfire.
Austevoll, an island just outside Bergen in Western Norway; the best produce of the season; coastal lamb and lobster.
Host Niklas Ekstedt makes sweet buns at his restaurant in Stockholm; coffee and food traditions of South America.
