The recent launch of the Oslo Kooperativ heralds a new dawn in bringing organic produce from small scale producers directly to the consumer.
Deep in the rolling mountains of Jämtland in Sweden lies one of the most remarkable restaurants on the planet – Fäviken Magasinet. Join us as Food Studio heads north to experience this magical place.
For three evenings in September, Food Studio invited guests for another gastronomic experience in the open air.
In late August a food festival was arranged in the coastal city of Ålesund, in the west of Norway. Kristin Hove, the author of “Mellom bakkar og berg”; a book about locally produced food from all over the country, was invited for a pop-up dinner to present the best the region has to offer.
The nature and our surroundings are filled with edible and nutritious plants and weeds. Foraging for food ourselves can give a sense of nearness to the nature, and offer surprising gastronomic experiences.
Food Studio has been out gathering some of what the nature has to offer right now. This is a guide to some of the plants you can find, and our top tips to what to do with it.
Food Studio`s house chef, Magne Ilsaas, is sharing his recipes from the menu that was served on the evening of sourdough and ancient grains. The main theme in the menu was ancient grains, and as always- the best ingredients the season had to offer.