The secrets from the Chef & Sommelier

Visiting Venice is always fantastic and especially with people that you care about, the European WACS meeting last week was amazing and the Italian hospitality was at its best. The food in Italy can be very mediocre and not exiting at all but this time the hosting chefs put a lot of effort on the food and we where very happy and stuffed like pigs all the time, even Bianca eat very good and enjoyed herself in company of friends. This kind of meetings are important for driving the culinary world in right directions and it is improving all the time, I am very optimistic of the future and all the young chefs out there thanks to WACS. Visit the website of http://www.wacs2000.org/wacs2010/en/main/index.php to learn more and see you all in Gothenburg in two weeks for the Swedish and Nordic congress and all the culinary competitions that will be going on there.   Cheers//

One of the coolest restaurants and Hotels in Gothenburg is named DORSIA a fantastic venue created by Thomas Petersen and staff, I love this place due to that I love the burlesque interior. This is the best place to stay wile visiting this town or just pop in for some champagne or tea, or why not both, please check in the website http://www.dorsia.se Wine service and the seller is on the really high scale with every wine that you can desire and the Sommeliers will gladly show you the cellar. Do enjoy the trip straight out of Moulin Rouge extra everything and the bathrooms are to die for.  

Buff� 3/2013 Härliga påskrecept från min vän Jacob Gray och mina vinförslag till detta, alltid lika kul att sätt dryck till god mat. Tack för detta.

Per & Lars Åkerlund that run the great little food shop in Umeå (north Sweden) are doing great things to educate the people in town what good food is all about. I was again invited to do some tastings for two nights last week where I showed up some of our good cheeses and charcuteries matched with some of my wines, I love to visit these guys that are so full of food energy and to hear from all of they travelling around the world all in the quest for food. Great to be back guys

There is a new era and transformation here when it comes to the Swedish national culinary team, when you consider the achievements made by the previous team one can understand the pressure on this all new senior team. Sweden as a nation that will always rock the culinary scene and the new guys will definitely keep up the good reputation of Swedish gastronomy. For the first time we also manage to have 3 female chefs on board and that is another way of do things in a modern world.(I am for an all female team as well) All you teams out there, you are warned.

Monocular gastronomy is for many people a strange word and something that they do not rely to on a daily basis but many chefs know about it and many are also curios of the effect that they can provide to the food. Me and my compadre Douglas did just that by packing our bags with some kilos of white powder (I wonder what would happened if the custom checked our bags!) and travelled to Serbia ’s capital Belgrade to execute some days of magic with native chefs. This is a true fantastic experience just realising how people react when they se things for the first time, I am spoiled in this matter being able so work with this for many years. Chefs is Serbia are improving in fast pace and we are trying to help them even more by doing this kind of master classes, great way of bonding with fellow chefs. Thanks to METRO they have a state of the art training centre that I am very jealous of (we have nothing like this in Sweden ) and this will bring great success to the culinary m...

  Un voyage gastronomique Mars 23, 2013 Som passiv food AND wine junkie har jag varit en passionerad medresenär till min make under flera år. Numer befinner sig min man till stora delen på andra sidan köket och tar endast del av det färdiga resultatet på antingnen en restaurang eller vid en tävlingsarena någonstans i världen. Dragans växande behov och önskan av att få laga mat under press igen har tilltagit och efter en del funderade föddes följdaktligen idén: 12x8. 12x8 innebär egentligen att vi bjuder in, och vid varje tillfälle får 12 personer plats runt bordet (först till kvarn tillämpas). Under kvällen bjuds dessa gäster på 8 rätter. Lördagen den 23 mars genomfördes den andra kvällen. Dragan är vid rodret i vårt allt för lilla kök och skapar magi på det som känns minuter och sekunder. Jag försöker enligt alla novisers rädsla ha kontroll på gästerna ute i vår “matsal”. Runt bordet sitter 12 personer som egentligen inte känner varandra särsk...

I was visiting Belgrade the capital of Serbia during the Easter holydays for some chef training in moneculär gastronomy with my friend Douglas but I will get back to that later, lets talk about Serbian food instead. The traditional cuisine in Serbia must be some of the more refined in the eastern world, a great mix of Arabic, Byzantine, Slavic and Greek background with a typical twist of its own, way to go. Food is refined in its own way, not at all European is sense of plating’s and decoration, instead very simple and old fashion but my god let me tell you about the packet flavours instead, you cant beat this, I promise. Everybody who travels to Serbia is always amazed of the produce in the markets (especially in season) and it is a rich land of goody’s that grows here, the problem is still the meat, due to the traditions of not to hang the beef long enough to make it tender, try not to eat the steak in restaurants (kafanas)   I hope that this will change and we hade...