Munchies met up with Magnus Nilsson and me after a Modernist cuisine dinner in Seattle to talk about meat thats too perfect, Scandinavian traditions and Magnus Nilssons face on tortilla.
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.
I met up with Tom Downey from Food & Wine Magazine to talk about the restaurant scene in Oslo.
The Huffington Post asked me about Norwegian food culture, food trends and regional eats.
“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.”
Whats my favorite cheese, whats my weirdest cheese experience and who was the most inspirational chef during my childhood?
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 …