Season 15
(US season 9)
Episode 1
During the Fall the Scandinavian forest is full of berries, mushrooms and wild game. Andreas visits Hønefoss in Eastern Norway where he makes lunch to some hunters, before he investigates the origins of one of his favorite Norwegian potatoes from Ringerike. It is small and strange looking, but very tasty.
Episode 2
Andreas visits the fertile Nes in Eastern Norway where muscular combine haversters roam the landscape. He will go fishing in a local river and grill the fresh fish over an open fire. Andreas will also introduce us to the world of porridge, and finally make a dish with king crab, served with barley risotto and roasted vegetables.
Episode 3
Andreas travels to Ringerike in Eastern Norway, the land of fairytales and historical farms. On the edge of the forest he will make some traditional Norwegian pancakes with local berries. Then Andreas will head in to the deep forest to smoke fish inside a tent. He will also make a salad with a salad tasting dressing, and a roast steak with peas and local vegetables.
Episode 4
In today’s episode, Andras investigates the packed lunch Norwegians eat on the run, the food we eat outdoors hiking, the modest school lunches and the complicated secret behind our everyday food.
Episode 5
Andreas travels to Kristiansand in Southern Norway to visit the small town of Cardamom to make ice cream using liquid nitrogen. He picks the first potatoes of summer and he also goes foraging for ramsons, a wild garlic from the Norwegian forest. Andreas will flavor a long-cooked pork neck with the woods, the one you see but don’t always think about – trees.
Episode 6
In this episode, Andreas takes us along the coast of Western Norway, and all the way to Denmark. He starts his journey in Bergen and makes a classic dish from the city, salted and cured cod. First stop is Stavanger before he continues to Denmark where freshly caught fish and mussels makes a perfect fish stew.
Episode 7
Andreas joins a pack of hunters in Northern Denmark to make a generous wild duck with red cabbage and potatoes cooked in duck fat. During the crossing to Norway he will make classic Danish meatballs, and on the shore he prepares another wild duck with herbs.
Episode 8
Andreas travels to Kristiansand in Southern Norway to visit the small town of Cardamom to make ice cream using liquid nitrogen. He picks the first potatoes of summer and he also goes foraging for ramsons, a wild garlic from the Norwegian forest. Andreas will flavor a long-cooked pork neck with the woods, the one you see but don’t always think about – trees.
Episode 9
Cereals are a staple food in Scandinavia, so Andreas visits Sokna in Eastern Norway one of the few areas where you can grow wheat, barley and rye. He makes a sourdough bread with home-made butter and baked pigeon. Like most Scandinavians Andreas will use cereals to make porridge, but one that is a lot more like risotto as well, with vegetable stock and duck breast.
Episode 10
Introducing Norwegian Chef Ida Gran-Jansen. She is known for making delicate pastries, but in this series bonus episode she enjoys culinary treats from the coast, as she visits the rich fishing grounds on the west coast of Norway. Ida meets up with local fishermen before she makes a fish soup packed with flavors from Øygarden.