New Scandinavian Cooking

- Season 10

(2013)

In the middle of the capital Oslo, Andreas goes foraging for wild herbs and shares his favorite bread recipe to make a packed lunch. This is an important part of Scandinavian food traditions, and it is taken just as seriously as a dinner.

Andreas visits the valley of Gudbrandsdalen, home to the brown fudge cheese. It is a unique delicacy and a versatile cooking ingredient, and he combines it with roasted goat and a sweet caramel ice cream.

Andreas goes looking for wild herbs, together with the world's foremost forager Miles Irving from Great Britain, to find out what's eatable along the shores of Southern Norway.

Andreas 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 travels to Iceland, the Norse settlement in the middle of the Atlantic Ocean, where he combines the sea and the land to create elegant and ruff dishes.

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 visits the mountain of Hallingskarvet and the beautiful valley of Hemsedal, where the lambs roam the hilly landscape for months during summer, and he cooks with the aromatic and gamey meat.

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.

Nobody eats more chocolate than Norwegians. Andreas makes a warming hot chocolate with saffron and orange cream in the middle of a winter-dressed Oslo, before he travels to St. Lucia in the West Indies to discover the origins of cocoa.

Andreas travels south on the Coastal Express, and investigates historical food from two of Norway's former capitals, Trondheim in Mid-Norway and Bergen on the West Coast.