In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city’s famous fish soup.
Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats sail out on the Norwegian Sea to catch haddock, the most important ingredient in fish and chips.
Andreas examines how fire changed the way people cook.
Starting in the Sami territories of the Arctic, Andreas makes reindeer burgers with wild mushrooms, king crab cocktail and Arctic char with lamb-flavored potato gratin, all using produce he finds along the coast.
Is cold-pressed rapeseed oil the olive oil of the north?
Andreas visits Geitmyra Farm in the middle of Oslo, Norway, the site of his new food culture center for kids.
Sausages serve a special function in Norway, both as an everyday meal and as festive food.
Andreas visits the county of Hedmark in Eastern Norway.