Food for thought in Scandinavia
June 4, 2008
Scandinavia is the new hot spot for food lovers in Europe! Long standing traditions and local produce are being fused with contemporary tastes and influences to create exciting new flavours. For those with a palate for fine food and wine, participate in a Midsummer celebration, one of the most celebrated traditions in Sweden. Try the classic Danish smørrebrød at a restaurant frequented by Royals or taste beer from all over Europe at Copenhagen’s new European Beer Festival. Head to Norway which is hosting the prestigious event of culinary art - Bocuse d'Or. So, it's time to board Airlines’ new Business Sleeper and see for yourself why Scandinavia is fast becoming a leader in the European gastronomic scene.
DENMARK
The first European Beer Festival kicks off in September
To celebrate their tenth birthday and the art of beer brewing, Danish Beer Enthusiasts (DBE) are throwing a European Beer Festival from 12 – 14 September 2008. The festival will showcase not only Danish beer but beer from all over Europe. The association has hosted beer festivals in Denmark since 2001 but this will be their biggest yet. The event will take place at the Carlsberg brewery in Copenhagen where recent innovations in the art of brewing will be displayed in the historic buildings. Everyone is invited: brewers, consumers, pub owners. Beer is one of Denmark’s specialities and Copenhagen alone has six breweries. The big names, such as Tuborg and Carlsberg are classics but in recent years it is the microbreweries that have taken their place in the spotlight increasing from zero to around 90 active breweries in just the past five years.
Venue: Carlsberg, Vesterfælledvej 100, 1799 Denmark
More info:
www.beerfestival.dk
www.visitcopenhagen.com
The classic smørrebrød gets a Royal treatment
Restaurant Ida Davidsen in Copenhagen has an enormous menu with over 250 variations of the classic Danish open sandwich and it keeps expanding! The Davidsen family opened their first smørrebrød restaurant in 1888 and it is now run by a fifth generation family member. On the walls hang pictures of famous visitors and you can even find Danish royals at this informal, much-loved restaurant. One of the oldest variations of the smørrebrød is “Dyrlægens Natmad” which translates to “the veterinary’s night bite”. This was invented in the 1880s when Ida Davidsen’s great-grandfather held the fort at the smørrebrød restaurant. It comes from a certain vet who insisted every night on a piece of smørrebrød piled with liver pâté, beef jelly, salty meat and onion rings. Since then the classic dish has undergone a healthy revolution. The ryebread base is rich in fibre, the layer of butter is much thinner and it is no longer topped with mayonnaise and tartar sauce. Despite this, it still remains an irresistible classic!
Address: Store Kongsns gade 70, 1264 Copenhagen
More info:
www.idadavidsen.dk
www.visitcopenhagen.com
www.visitdenmark.com
NORWAY
The European Capital of Culture to host prestigious Bocuse d’Or
Norway has been chosen to host the prestigious event of culinary art – Bocuse d’Or, which takes place on 1 - 2 July in Stavanger, the 2008 European Capital of Culture. The Bocuse d’Or is an important event for the Norwegian gastronomic scene and will serve as the perfect platform to show the quality of the local produce, as well as the inventiveness of Norwegian kitchens. The competing chefs will present their main ingredients on competition day, Norwegian lamb and salmon. They have five hours to turn this into two dishes that will blow the judges away.
The historic town of Stavanger is located on the south-western tip of Norway. The diverse region offers tranquil fjords, as well as dramatic mountains. The southern entry to Fjord Norway, Ryfylke, is a great place to start exploring the area. Travel along the Ryfylke Fjord by ferry, express boat or rent your own holiday boat. If you would rather stay on the road, driving along the scenic Ryfylke Road is another option to see what this region has to offer.
As the European Capital of Culture, Stavanger will not see many quiet days this year. The program is packed with jazz festivals, food events, art exhibitions and a lot more.
More info:
www.visitnorway.com
www.regionstavanger.com
New restaurant in Oslo’s old post office
Early May saw the opening of a new restaurant in Oslo’s old post office. Posthallen (the post hall) is the name and it is more than just a restaurant! There is also a café, a large open kitchen, a lounge and a spacious event area. The owners encourage people to approach them to host art exhibitions, music gigs and fashion shows as well as using the space as an eatery. The 11 metre high ceiling and dark decór add to the atmosphere of the old building.
Address: Dronningensgate 15, 0152 Oslo
More info:
www.posthallen.no (in Norwegian)
Contact: post@posthallen.no
SWEDEN
September sees the opening of Sweden’s first floating hotel
In time for the lobster season in September, Sweden’s first floating hotel will open its doors. Owners of renowned restaurant Salt & Sill (Salt & Herring) have decided to expand their gastronomic empire with something different. The restaurant Salt & Sill is located far out on the Swedish West Coast north of Gothenburg on the island of Klädesholmen. When finished, the hotel will consist of six two storey houses, floating on pontoons with 23 rooms overlooking the harbour. The owners take pride in the island’s heritage as well as local produce. Klädesholmen is known as the island of herring as 40% of Sweden’s herring comes from here and this is also the specialty of Salt & Sill.
The much anticipated lobster season starts on 22 September and goes on until April. This sets off a chain of events in West Sweden including lobster suppers at every little restaurant and a special beer to accompany what some refer to as the ‘Black Gold.’ There is even lobster safaris arranged where you can catch and cook your own lobster.
Address: Salt & Sill, Danmark, 471 51 Klädesholmen, Ph: +46 (0)30 673480
More info:
www.saltosill.se
More info on lobster safaris:
www.vastsverige.com
Asparagus is the centre of attention in Southern Sweden
The southernmost region of Sweden, Skåne, is the largest asparagus producer in the country and the season has just started. The food network Culinary Skåne’s 25 restaurants have interpreted this fine spring produce their own way and put together special asparagus menus for the season. Try the 4 course asparagus menu at Restaurant Skeppsbron 2 in Malmö or the asparagus version of the old dessert classic Crème Brulée at Restaurant Kamskogs Krog in Simrishamn. Restaurant Farbror Elofs Skafferi has put together a two day asparagus package deal including a trip to the little island of Ven which features a bicycle trip during the day and of course asparagus galore for dinner, together with lamb racks from the nearby Erikstorps Farm. For those who are crazy about ice cream, here is one flavour you may never have tasted: Häckeberga Castle serves asparagus ice cream to top off their menu.
The Culinary Skåne project involves 25 certified restaurants in the region. It began in 2002 with the purpose of maintaining and developing the local food traditions.
For more information on the project and restaurants involved:
www.skanskamatupplevelser.com
For more information on the region of Skåne:
www.skane.com
Midsummer sees the celebration of the solstice in Sweden
Midsummer is one of the most popular traditions in Sweden and is celebrated on the weekend closest to the 24 June each year. The cities are emptied of people as the Swedes tend to draw back to the countryside to celebrate with friends and family.
It is a day full of events, you build and decorate the Maypole and make flower wreaths for the girls and later there will be games and dancing around the Maypole. Food has an essential spot throughout the day and the menu rarely changes from one year to the next. On the table you will find fresh potatoes boiled with dill, a wide range of herring and salmon and this is topped with crème fraiche and fresh chives. This can be accompanied by different flavours of schnapps and a cold beer. The desert is normally something with strawberries as they are in season. You can find strawberry fields in Sweden which offer you the chance to pick them yourself for a small fee. The long summer night is full of mystery and traditions. One midsummer tale says that if a girl picks seven types of flowers and put them under her pillow that night, she will dream of the man she will one day marry.
More info:
www.visitsweden.com
SAS believes cuisine can 'taste like heaven' at 39,000 feet
SAS' own Scandinavian World Cooking is a tribute to our multicultural world, to the seasons and the joy of eating good food. The challenge embraced by the culinary team of leading Scandinavian chefs, is to simply give the phrase "tastes like heaven" a new and perhaps more logical meaning, by focusing on fewer ingredients, consistent gastronomic quality and creativity.
In order to satisfy the eye and the tastebuds, Scandinavian World Cooking is presented in the loveliest way and showcases some of Scandinavia's most renowned designers. With glassware from Sweden's Orrefors, cutlery from Georg Jensen and porcelain from Royal Copenhagen.
Like the culinary team, the wine team of Oz Clarke and Richard Juhlin, scour the world selecting wines with fruit, balance and personality, which will compliment the food and the 'heavenly' scenery. The best sign that the culinary and wine team are doing a good job, is that no traveller says that the drink or food tastes any different in the air.
Scandinavian World Cooking is offered in Business and Economy Extra (premium economy) on SAS intercontinental services between Asia or North America and Scandinavia.
More info:
www.flysas.com.au
-ENDS-
The Scandinavian Airlines (SAS) is the principal partner of The Scandinavian Tourist Board and work in close cooperation to promote the destination. Go to www.visitscandinavia.com.au to learn more about the destination. A dedicated media section is also available.
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