Tales from inside the World’s best restaurant, Noma.

An personal view and introduction to what is called, in lack of a better term, the New Nordic Cuisine.

Japan for food’s sake! A chef’s journey through Japan and its splendors

Butter poached and seared scallops with mango-tomato terrine, hazelnuts, “salami salt” and balsamic vinegar.

Baby squid, pumpernickel and porcini mushrooms, bitter lemon and black pepper, caramelized salicornia.

Zanzibar – the Spice Island. Full of spices, wonderful perfumes, good food and a touch of magic.

Light and savory mussel soup with wheat beer, star anise and sumac. Frothy and delicious!

The anatomy of Muesli
The ultimate power food – complete with recipe!

Foie gras, s´il vous plait! Duck liver terrine, figs and port (standard fare) AND spiced up with long pepper and yoghurt/dukkah crisp bread

Mole poblano – a Mexican concoction of chili heat, delicious spices and chocolate!

Soft, sweet, yellow wonderful pieces of art – Swedish saffron buns

Chicken rilette with barley salad, smoked milk and filled fig.

Rolled sandwiches in swedish flatbread – smoked goose breast or marinated salmon?

Swedish dark rye bread DIY

Nothing like your normal fish sticks..
Cod with lemon rolled in swiss chard

Lapsang Souchong – smoked chinese black tea. Things do not get much better than this…

Chocolate half sphere with orange mousse and biscuit joconde.
I “had” to eat it all by myself… :)