In 2021 Salome got a sister! Simpler, more informal and with a heart from Sicily, but no less ambitious. Spaghetteria is my second Italian restaurant together with Dag Tjersland, and in collaboration with the Blandini family from Mocica in Sicily. Katya is the chef, Marika is the younger sister and Maitre’d, and mother Natalina works whenever she wants, making lolli and other hand made pasta. All the pasta is made in house using organic flour, and the dishes include Sicilian specialties along with some other Italian pasta classics, like ragù Bolognese, Carbonara and spaghetti with polpette. https://www.spaghetteria.org/
Fire! It is our ever-lasting love affair. At Etxebarri it is more than that. If cooking can be an art then what the former electrician Victor Arguinzoniz does with local oak, plus top ingredients must be.
I have never understood why some many cookbooks are so bloody boring. John Poister’s book is not, so I forgive that it is not terribly useful unless I want to get drunk or set thing on fire. Read my top ten cookbook recommendations at 1000 Cookbooks.
“Finally! We have been without ants for a week now,” Alex Atala says as I arrive with a fresh shipment of saúva ants from São Gabriel da Cachoeira, located in the upper part of the Amazon Basin near the border of Venezuela and Columbia. “It was our worst week ever,” adds his assistant, Andrea Campos.
I met up with Tom Downey from Food & Wine Magazine to talk about the restaurant scene in Oslo.
“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.
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..
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.
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 …