Scandinavia used to have a rich tradition of brewing beer stretching back hundreds of years. However, over the last few decades this skill seemed to have fallen out of favour. Recently, however, this forgotten art of craft beer-making has been resurrected by small-scale breweries across Scandinavia to great success. Here, Food Studio takes a look at what makes the Nordic approach to brewing beer so special.
Oslo`s king of coffee, Tim Wendelboe, has developed a new, fabulous coffee ice cream. With both ground espresso beans and fluid espresso, the taste is complex and rich, and not too sweet. We served it in a traditional, Norwegian “krumkake” shaped as cones.
Copenhagen is a great city for foodies in love with the Nordic cuisine. When Food Studio was eating our way through the city in the beginning of June, we discovered a tiny, cool café called Grød.
Follow this recipe given by some of Scandinavia`s best bakers to cultivate your own sourdough culture, the best basis for delicious and healthy bread.
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.
An evening in April Food Studio arranged a tribute evening to the old-fashioned baking traditions that in the 90's were on their way off breakfast tables across Norway. Now, this traditional craft is on it´s way back, with growing interest amongst hobby bakers, professionals, food bloggers and other baking devotees.