Tales from inside the World's best restaurant, Noma.

An personal view and introduction to what is called, in lack of a better term, the New Nordic Cuisine.

Japan for food's sake! A chef's journey through Japan and its splendors

Butter poached and seared scallops with mango-tomato terrine, hazelnuts, “salami salt” and balsamic vinegar.

Baby squid, pumpernickel and porcini mushrooms, bitter lemon and black pepper, caramelized salicornia.

Zanzibar - the Spice Island. Full of spices, wonderful perfumes, good food and a touch of magic.

Light and savory mussel soup with wheat beer, star anise and sumac. Frothy and delicious!

The anatomy of Muesli The ultimate power food - complete with recipe!

Foie gras, s´il vous plait! Duck liver terrine, figs and port (standard fare) AND spiced up with long pepper and yoghurt/dukkah crisp bread

Mole poblano - a Mexican concoction of chili heat, delicious spices and chocolate!

Soft, sweet, yellow wonderful pieces of art - Swedish saffron buns

Chicken rilette with barley salad, smoked milk and filled fig.

Rolled sandwiches in swedish flatbread - smoked goose breast or marinated salmon?

Swedish dark rye bread DIY

Nothing like your normal fish sticks.. Cod with lemon rolled in swiss chard

Chocolate half sphere with orange mousse and biscuit joconde. I "had" to eat it all by myself... :)