Gothenburg has long been known as a city where you can enjoy great coffee with delicious cakes and cinnamon swirls. But the sweet treat culture is not only present here in Gothenburg. Baking is everywhere, in television programs and in a growing number of Swedish homes.
“Why have food theatre when the ingredients and dishes speak for themselves?” chef Gizzi Erskine says about Swedish food, and she has a fair point.
The November darkness is upon us and the days are getting much, much shorter. But don’t despair, because this is the time to bring out the heavy flavor artillery. Treat your palate to something well worth celebrating – the golden bleak roe, which for the next two months will be in the most intensive part of the processing season.
Äggost, literally translated, “Egg-cheese”, has a long history and is the Bohuslän province’s most distinct and traditional dish. Recipes and methods have differed all over the province for a long time, and have during the years caused lively discussions among housewives. Äggost usually consists of eggs, milk, buttermilk and sugar and tastes like a lighter, fluffier version of America’s classical cheesecake. But only sort of – you’d simply have to try it yourself to know what it tastes like!
Janne Bark bought and restored the old clock tower (Klocktornet in Swedish) a couple years back. The clock tower is located by the water in Lyckorna in Ljungskile, Uddevalla. The perfect location for Janne’s big passion – nature and wildlife. Janne offers several nature activities from his clock tower – the favorite one being their Mussel Safari.
Few things are as enjoyable as foodie holidays. To travel where your stomach takes you. To discover new gastronomic highlights, interesting cultures, and pack the suitcase full of local delicacies. Last week, I found myself in the middle of a heaving throng of tourism people, food journalists, food lovers and chefs from 28 different countries. For the first time (ever), the World Food Travel Summit had come to Europe. Gothenburg was at the center of proceedings, and the theme for the event was the fast growing food tourism sector. More gastronomic tourist routes to the people.
The much anticipated lobster season starts on the first Monday after the 20th of September each year, this year it falls on Monday the 23rd, and keeps going until the end of April. On Monday, at the crack of dawn, the piers will be crowded as all lobster enthusiasts get ready for what is about to come. At 7 am sharp, the west coats’s waters will be full of eager fishermen and locals alike seeking the so-called ‘Black Gold’ from the depths of the deep blue waters. In West Sweden, the lobsters grow slowly in the cold and salty water, giving it a characteristic and succulent taste.
Summer may be almost over, but this is the time to fill your larder with all the tasty ingredients the forest has to offer. I’m talking about everything from mushrooms to game. Because what could beat a heap of freshly picked golden chanterelles? Fried in butter and gently salted, served on a slice of tasty bread. A simple pleasure, and almost free. Talking about mushrooms, I do hope this is a good year for ceps. This proud member of the Boletus family, with its nutty flavour is a fine addition to any kitchen. This is something that the Italians know well. They go mad for this particular mushroom and will buy as much of it as they can get their hands on. I wouldn’t be surprised if it turns out that the dried ceps sold in our delicatessens under an Italian label were actually picked in Sweden.
Get Funghi organizes guided mushroom picking in holidays in Sweden – a perfect way to experience the mushrooms first-hand!
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)