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New Scandinavian Cooking
Packed to Go
Season 4
Episode 401
A packed lunch is an important part of the Scandinavian food tradition and is taken just as seriously as dinner. In this episode, Andreas shares his favorite bread recipe, makes a healthy liver paté and creates a delicious honey crusted ham. In addition, Chef Esben Holmboe Bang from Maaemo, one of Oslo’s best restaurants ,shares advice on making the most of Norway’s wild herbs.
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26:32
Andreas Viestad visits mid-Norway's fish banks and prepares a dish with native seafood.
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26:32
Travel along the west coast of Norway, settled around rich herring fisheries.
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26:32
Follow the codfish from the Lofoten Islands in Northern Norway to the table in Italy.
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26:34
Travel to Røros, one of the coldest places in Norway and a UNESCO World Heritage site.
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26:32
Host Andreas Viestad visits Blindleia, a favorite holiday destination in Southern Norway.
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26:46
Andreas visits the island of Spitsbergen in the northernmost inhabited place in the world.
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26:46
Andreas makes a variety of venison dishes.
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26:46
Andreas visits the coastline of Helgeland, where halibut makes its home.
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26:46
Andreas visits Rygge, the “vegetable garden” of southeastern Norway.
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26:46
Danish chef Claus Meyer joins Andreas in Ribe, the oldest town in Scandinavia.
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26:46
Andreas travels through the Southwestern Norway during the annual sheep gathering.
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26:49
Andreas visits the southern Norwegian resort town of Kristiansand.