The forthcoming World Food Travel Summit in Gothenburg – Interview with Executive Director, Erik Wolf
Hundreds of food and travel companies from across the globe will gather at the World Food Travel Summit in Gothenburg, West Sweden (21-24 September)
If anyone can sing the praises of langoustines, it’s me. Because langoustines are among my favorite foods. Newly boiled and still warm, fresh from a liquid to which a tiny amount of porter has been added to bring out the natural sweetness of the shellfish. And what about freshwater crayfish? Yes, please! Cooked with heaps of dill, they brighten up the crayfish party with their cheery red color.
Kräftskiva, or Crayfish Party, is one of Sweden’s most unique and fabulous traditions!
Crayfish parties are mostly held during the month of August, a tradition that started because crayfish harvesting in Sweden was, for most of the 20th century, legally limited to late summer. For more information on the history of Crayfish parties, check out our previous blog-post on the subject. Today, the kräftpremiär – crayfish premier- date in early August has no legal significance. Also, the crayfish parties nowadays often continue into late September.
Gothenburg, Sweden’s second largest city, is located on the west coast. The fantastic archipelago is easily reached by a 30-minute tram ride from the city centre. Closeness to the sea results in top-quality, fresh fish and seafood and Gothenburg was appointed the Culinary Capital of Sweden 2012 making it a gastronomic hotspot in Northern Europe. Simply put, Gothenburg is a perfect destination during the summer with the combination of a vibrant city and breath-taking archipelago. Since there is so much to choose from, here comes a guide of our top reccomendations for a wonderful Gothenburg summer!
It is almost impossible not to notice how much Swedes love sausages. Native varieties include Isterband, Falukorv, Prinskorv – the very local speciality Grynkorv, and a slightly more unusual goat sausage.
What makes pickled herring so tasty? Admittedly, not everyone loves herring, so perhaps I should take that back. No, actually! Pickled herring is incredibly nice and can be varied in so many ways; by adding creamy sauces or using clear pickling liquids with onion, herbs and spices. I could go on describing all my favourites forever.
It all started on a dreary cold November day in Stockholm, when Ulrika Larsson sat down in a kayak in the Stockholm archipelago for a day of sea kayaking . Although the odds were against her, the weather being cold and uninspiring, Ulrika absolutely fell for kayaking and wanted to do it again and again!
If you want to describe the flavour of wild garlic, a mild form of garlic is the closest you get. I have had wild garlic in a number of different ways. The last time my taste buds were tickled was not long ago. I had been invited to a Michelin-star restaurant in Stockholm. Behind an anonymous door, with an interior in light, soft colours, lots of wood and shiny copper lamps, is Gastrologik. This is a restaurant that surprises with the same sure neo-Nordic balance you find among top restaurants in Copenhagen. Jacob Holmström and Anton Bjuhr’s menu contained a very attractive dish; fillet of veal with cream of wild garlic, endives julienne and soured vegetables. In that harmonious Swedish way, with a careful balance between the sweet, fresh, sour, and mildly salty. The cream of wild garlic was superb and gave this dish a beautiful base, like a small piece of green meadow on a plate – if you know what I mean.