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The New Nordic

Take a journey through Nordic Europe’s cuisine, exploring four regional recipes that evoke spring, summer, autumn and winter
The waterfront at Ålesund, Norway
An al fresco lunch in Nacka, in Sweden’s Stockholm archipelago

Cuisine popularity comes and goes, like trends in fashion, music and other art forms. However, with Noma and many other Nordic restaurants topping the world’s best restaurants lists, and Nordic ingredients finding their way onto UK supermarket shelves, new Nordic cuisine is proving it’s no passing fad. The style is also an overdue appreciation of the histories and cultures of Denmark, Sweden, Norway, Finland and Iceland, and in turn is a revisiting of often ancient cooking techniques from across the region – usually with a modern twist. The harsh Nordic climate, with its restricted range of produce, has forced chefs to think imaginatively and develop new techniques for preparing ingredients. Rather than meat being the central ingredient around which all others revolve, it is the whole grains and cold-climate vegetables that are attracting the attention of chefs. This willingness to explore innovative ways of working is what I love most about the cuisine.

A house on the dunes in Skagen, Denmark
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Find the complete article and many more in this issue of Lonely Planet - April 2016
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