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!
Sweden’s largest canoe event – the Dalsland Canoe Marathon – recently celebrated its tenth year, with hundreds of paddlers all keen to complete the 55 km / 34 mile course in the fastest time possible! The annual race, is held on the second weekend of August each year, takes place in Dalsland’s lush, forests and sparkling glacial lakes, with canoeists traversing the four lakes – Laxsjön, Svärdlång, Västra Silen, and Lelång – with water so pure, you can drink it. It is open to all abilities (there’s even a shorter course for kids) and participants celebrate in Swedish style with a crayfish party afterwards.
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.
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.