“If someone had told me five years ago that I would have a farm in South Africa, I probably would have laughed it off with a line from an old Willie Dixon blues song, “I look like a farmer, but I’m a lover.”
Simply put, it is the most useful cookbook you’ll probably never cook from.
Whats my favorite cheese, whats my weirdest cheese experience and who was the most inspirational chef during my childhood?
Kitchen of light – New Scandinavian Cooking is my exploration of Scandinavian food and culture.
For three years I traveled around the Indian Ocean, following the old spice route – looking for where flavor was born.
Each summer is the same: Pretend that I am a farmer on my family farm in Southern Norway. And hope that the Nordic weather is kind to me and my plants..
If it can be grilled, it will be grilled.
I sometimes introduce myself as a “nomadic farmer”. It is not quite correct, but as in all exaggerations there is an element of truth in the statement.
Curiosity about food is like hunger. It can´t be satisfied for more than a few hours at a time. My passion for food is about the food I make and eat, but also about the food I eat while traveling, and the people making it. It´s about history, how food have shaped us culturally and as human beings. It´s about the food shaping our future. But most of all its about the food we eat toget
For the past years I have had a peculiar hobby: I have been the host of the public television series New Scandinavian Cooking, produced by TellusWorks. The show had been a runaway success. It was originally scheduled to air on public television (distributed by American Public Television), and I am not sure we really knew what we started. APT wanted new seasons, the series was also aired by BBCFood, RTL in Germany, RAISat in Italy, Cuisine TV in France, and many more – a total of more than 60 countries. I have been the host of ten seasons of New Scandinavian Cooking, and in addition to that we have made seasons from Sweden with Tina Nordström and Denmark with Claus Meyer. The show is all about embracing the ingredients of Scandinavia and it is all shot on location. The aim is to get as close to nature and the ingredients as possible, by fishing the fish we are going to cook with, foraging for mushrooms and wild herbs, and what sets it apart from many …
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