There are many tales from the recent Points North Workshop I have attended in Norway and it's even hard to decide where to start. Obviously we have been up to lots of styling, shooting, editing and as always we have been treated to the most deliciuous meals and afternoon teas.
But let's talk about food to start. By the way, for the cake, and what cakes and pies they were, baked by the sweet Linda Lomellino (literally she is so sweet and no one better than her could be this dessert goodess she is), you will have to wait for another post.
What you see here is one of the many dishes prepared by Olivia, aka @adelasterfoodtexture, notworthy not only because it is just beautifully presented and one of the best meals I have ever had, but because it has been a full discovery journey into lost and forgotten culinary traditions. Olivia's food is all about foraging and knowing what the forests or her surroundings can offer. Her kitchen develops around the flavours of wild herbs, flowers, vegetables and roots and because nature gifts are often available for such a short time she has rediscovered and reinterpreted ways of preserving all the flavours. Her cuisine is healthy, delicate, based on local and seasonal ingredients, respectful and sustainable, and utterly delicious. One of the best and most representative examples of Scandinavian cuisine and its present direction.
I really hope she will find soon a way to share with us all her knowledge and I know she is working on it. In the meanwhile, if you want to sample a couple of her dishes, you can find them in the beautiful A journal of West Culinary available at @artilleriet.
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