New Scandinavian Cooking

- Season 9

(2012)

Andreas visits the county of Hedmark in Eastern Norway, a region with big farms and an abundance of produce, it is also home to Norway's first cookbook writers.

Sausages serves a special function in Norway, both as an everyday meal and as food for festivities, so there is a lot of culture and history in a well-made sausage.

Andreas invites us to his newly opened food culture center for kids, Geitmyra Farm in the middle of Oslo. The kids makes cereal breakfast together with Andreas, and for dessert he serves sweet pumpkin and yogurt.

Andreas travels to Eastern Norway to find out if cold-pressed rapeseed oil is the olive oil of the North.

Andreas travels the southwards along the coast of Norway, using the produce he finds along the way. The journey starts in the Sami territories of the Arctic, 69 degrees north.

Using local salmon in his cooking Andreas starts off with an open fire, and he makes cured salmon following an ancient recipe in Northern Norway, before he travels to Japan to discover that sometimes the best way to cook a fish, is not to.

Andreas investigates the food culture on the wind blown peninsula of Stadt in Western Norway, and after a trip to Scotland to meet the official fish and chips champions, he makes Norwegian version, touched by smoke.

Andreas travels to Bergen, the wettest city in Norway, where it rains 280 days a year, a city built on fish. Andreas prepares local trout, and his version of the city's famous fish soup.