Delicious Iceland

May 2014


3.0 114 x
In the final episode, chef Volli travels to Hvalfjordur to collect some fresh wild mussels which he takes to the family lodge to prepare mussel soup to go with some thin crusted bread. After a spot of fishing, Volli sets up a kitchen outdoors where he cooks up some scallop crevice and grills a monk fish. Later, he heads back to the lodge where he picks some fresh rhubarb and makes a mouth-watering dessert out of meringue, rhubarb and strawberries. (From Iceland, in English) (Food Series) (Final...


4.0 92 x
Tonight, chef Volli begins by going to a beef farm that has some of the best meat in Iceland. From there he travels to Mosfellsbakari, a bakery that is known for its bread and pastries. After picking up some bread, Volli heads to the kitchen where the plan is to make a gigantic beef and cheese sandwich, using cheeses such as brie and camembert. The next destination is in east Iceland - to a unique farm where the farmers there make skyr and feta cheese to sell. (From Iceland, in English) (Food S...
April 2014


4.0 85 x
Chef Volli catches up with some local fishermen who are catching and smoking mackerel, before heading to the kitchen to make two original dishes. Volli then goes to the eastern part of Iceland where he meets a mushroom expert who shows him a thing or two about mushrooms, before catching up with one of his chef friends and making a risotto using bramble berries and mushrooms. (From Iceland, in English) (Food Series) (Part 4 of 6) (Rpt) G


3.0 80 x
Chef Volli ventures to the northern part of Iceland, which is a breathtakingly beautiful area crowded with volcanoes and geothermal energy. There he demonstrates how to bake rye bread by using geothermal power. Later Volli heads to Laxá in Adaldalur - a salmon river so spectacular that it is called the queen of Icelandic rivers. Laxá is where Volli grew up so he ends up in the family lodge where he cooks some delicious lamb and makes traditional pancakes. (From Iceland, in English) (Food Series...


3.0 71 x
Tonight, the focus is on lobster and fresh vegetables. Chef Volli starts by travelling to a small village on the south coast of Iceland, called Stokkseyri, where the country’s most renowned lobster restaurant is located. There he meets up with the local chef who shows Volli how to cook lobster in a simple yet rustic way. Later, he stops at a geothermal area, where fresh vegetables are grown in greenhouses all year around. (From Iceland, in English) (Food Series) (Part 2 of 6) (Rpt) G
March 2014


3.0 101 x
Icelandic chef Volli Volundarson has worked in top restaurants around the world. In this six-part series, he returns to his spectacular homeland to rediscover traditional Icelandic dishes. This first episode focuses on fish, as chef Volli and his friend chef Siggi travel to Reynisvatn, well-known for its rainbow trout, before heading to the volcanic Westmann Islands, where they begin by gathering fresh seaweed and catching cod for dinner. (From Iceland, in English) (Food Series) (Part 1 of 6) (...