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New Scandinavian Cooking

Latest Episodes

Like the Vikings, Andreas travels by boat to visit the islands of Lofoten, where he prepares a traditional cod dish. He also visits a historical important Norse settlement in the high north, and inside a replica of a thousand-year-old long house, he makes roast beef ribs over an open fire, Viking style. Barley is the grain of the north, so Andreas makes a Norwegian barley and beetroot risotto with local goat cheese.

Andreas travels to Ringerike in Eastern Norway, the land of fairytales and historic farms. On the edge of the forest, he flips some traditional Norwegian pancakes with local berries. Then Andreas heads deep into the woods to demonstrate a technique for smoking fish inside a tent. He also prepares salad with dressing, plus roast steak with peas and local vegetables.

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 the main course, she makes a glazed pigeon breast with vinegar pork belly and beets.

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.

In today's episode, Niklas investigates the most popular drink in Scandinavia, namely coffee. He wants to know more about his morning cup of coffee and meets up with some experts for this refreshing beverage, before he travels to Brazil where most of the world's coffee originates.

In today's episode, Andreas goes on a polar expedition onboard Hurtigruten and travels north along the beautiful and icy coastline of Norway. He visits the mountains of northern Norway, where he cooks king crab, fit for activities and fun in the snow. The journey continues to the north east of the country and ends in Kirkenes with a perfect hot chocolate at the Snow Hotel.

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