New Scandinavian Cooking

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Season 8
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There is a specific word in Swedish for having something sweet together with a cup of coffee - fika. Niklas makes sweet buns at his restaurant in the middle of Stockholm and enjoys them with a cup of coffee, before he travels to South America to investigate the coffee and food traditions from these faraway places.
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Niklas travels to Austevoll, an island just outside Bergen in Western Norway, where he meets up with an award-winning chef. He is introduced to the best produce of the season, along with coastal lamb and lobster.
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Niklas investigates the great variety of produce from the productive farmland in Eastern Norway. He also escapes to a small lake to fish for perch, a freshwater gamefish, and to enjoy good food by the campfire amidst the tranquility of nature.
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Niklas travels to the island of Lovund in Northern Norway, a community that has always relied on fishing and where this traditional way of life coexists with modern aquaculture. He meets up with some locals and goes diving for scallops before he makes one of his favorite salmon dishes touched by smoke, Viking-style.
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Niklas visits the island of Kjollefjord in Finnmark, well above the Arctic Circle, and home to some of the world’s richest fisheries. Niklas meets up with three generations of fishermen and goes fishing for haddock.
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Niklas investigates the most popular drink in Scandinavia - coffee. He wants to know more about his morning cup of coffee and meets up with some experts for this refreshing beverage, before he travels to Brazil where most of the world’s coffee originates.
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Niklas travels by horse sleigh into the mountainous region of Roros, where he enjoys the culinary treats and sites that this old mining town has to offer.
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Niklas visits beautiful Lofoten, a string of islands that stretches into the North Atlantic in Northern Norway. He goes fishing for cod and cooks the fish with both inspiring recipes and fiery techniques.
Season 7
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Some of Scandinavia’s grandest farms can be found around Norway’s largest lake, Mjosa. Andreas visits one of them, Hovelsrud, where he combines innovation, tradition and world class vegetables. He uses fresh herbs to make an egg-free mayonnaise, combines baked rutabaga and local vendace roe, and makes scones with yellow an...
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Andreas visits Spitsbergen, the Norwegian settlement at 78 degrees north. In spite of the perpetual cold, and barren surroundings, the area is home to some of the world’s richest fisheries. Andreas also forages for arctic mushrooms and meets what is probably the world’s northernmost farmer. Onboard a research vessel Andrea...
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Andreas investigates the great variety of inland Norway, the most productive farmland in the country. He makes a dish flavoured by the mountains - veal liver with mushrooms, heather honey and heather oil. In the local town bakery he uses yesterday’s bread to make a toast-infused ice cream. For main course he serves a Norwe...
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Andreas investigates how the isolated, UNESCO-listed mountain town of Roros has become a culinary attraction. He makes crispy sour cream waffles, homemade cloudberry ice cream, and learns the secret behind the local fermented sausage. For main course he serves Norwegian meatballs in a delicious gravy, with potatoes and lin...
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Few things are better than a real, hearty stew. Stews have a universal generousness and at the same time they are often a great expression of unique local traditions. Andreas travels southwards from Trondheim to Oslo, and the first stop is Oppdal in the breadbasket of Mid-Norway, where he prepares a beef stew with rye brea...
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Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution. The journey begins in Oslo, at Norway’s best restaurant, Maaemo. He goes fishing for langoustines, and foraging for wild herbs.
Season 6
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Andreas makes a real Scandinavian Christmas feast, and shares all his favourite Norwegian recipes of the season. He serves mulled wine with almonds and raisins, pressed pork, and delicious crusted ham before he makes traditional roast duck, and a Norwegian dessert barley cream with red berry sauce.
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Andreas travels to the island of Skrova in Northern Norway. The villages along the coast rely on fishing, and today traditional fishing coexists with modern aquaculture. Andreas shows how to make his favourite salmon dish using a whole fish, before he discloses his secret family waffle recipe.
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Andreas goes on a polar expedition onboard Hurtigruten, and travels north along the beautiful and icy coastline of Norway. He visits the mountains of Northern Norway, where he cooks king crab, fit for activities and fun in the snow. The journey continues to the north-east of the country and ends in Kirkenes, with a perfect...
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Andreas investigates what the sea and land can offer, while travelling north on the Norwegian Coastal Express. Andreas uses food produce he finds along the way to cook an apple-stuffed roast of lamb in the lush fjords of Western Norway, and in the bacalao capital of the north he makes a dish with the dry and salted cod. Wh...
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Andreas travels by train through different climates and the mountainous heart of Norway, between Bergen and Oslo. He starts to prepare a travellers must, a shrimp sandwich inspired by Western Norway. As Andreas continues his journey inland he stops at Voss, where he makes a herb-stuffed lamb roll that can be served warm or...
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Andreas visits the small community of Bulandet, a group of wind-blown islands in Western Norway. He goes fishing after saithe, summers most delicious fish.
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