New Scandinavian Cooking

Watch New Scandinavian Cooking

  • 2011
  • 4 Seasons
  • 8.8  (125)

New Scandinavian Cooking is a TV show that originally aired in 2003, starring Andreas Viestad. It is a culinary journey that explores the food and culture of Norway, Denmark, Sweden, and Finland. The show is produced by Janson Media and has become popular for its presentation of traditional Nordic cuisine and its focus on the stunning landscapes and natural surroundings of Scandinavia.

The show comprises 13 episodes, each featuring Viestad discovering and cooking with local ingredients from various regions of Scandinavia. The chef travels from the Norwegian mountains to the Finnish archipelago, presenting unique dishes and traditions along the way. The series is popular for its use of wild Scandinavian ingredients and Viestad's explorations of the landscapes and culture of the region.

The show's host, Andreas Viestad, is a well-known Norwegian food writer and chef. He has been recognized by The New York Times as one of the most influential food writers in the world. Viestad's culinary expertise and his ability to bring traditional dishes to a modern audience makes him the perfect host for this exploration of Nordic cuisine.

Each episode of New Scandinavian Cooking is unique, with Viestad using local ingredients to prepare dishes that are both traditional and innovative. He explores the history of the ingredients and the cultural significance of the dishes, highlighting the way that Nordic cooking has evolved over time. The show also incorporates Viestad's knowledge of cooking techniques and his expertise in combining flavors and textures.

One of the unique aspects of New Scandinavian Cooking is its focus on using wild and foraged ingredients. Viestad takes viewers on a journey through the forests and mountains of Scandinavia, where he harvests ingredients like chanterelle mushrooms, lingonberries, and reindeer moss. He teaches viewers how to prepare these ingredients in traditional ways, using simple techniques and emphasizing the natural flavors of the ingredients.

The show's production values are also noteworthy. The scenery and landscapes of Scandinavia are breathtaking, and the show's cinematography captures the beauty of the region in stunning detail. Viestad also presents the dishes in an artful and visually stunning way, using the natural colors and textures of the ingredients to create dishes that are both beautiful and delicious.

New Scandinavian Cooking is a must-watch for anyone interested in Nordic cuisine or who wants to explore the culinary traditions of one of the world's most beautiful regions. It is a perfect blend of food, culture, and travel, presented by a talented chef with a passion for traditional Nordic cooking. Whether you're interested in learning how to cook with local ingredients or just want to experience the natural beauty of Scandinavia, New Scandinavian Cooking is a show that is sure to satisfy.

New Scandinavian Cooking is a series that is currently running and has 4 seasons (18 episodes). The series first aired on March 3, 2011.

New Scandinavian Cooking
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The Northern Way
10. The Northern Way
May 3, 2012
Andreas investigates historical food from two of Norway's former capitals, Trondheim in Mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century, chicken with saffron and cinnamon. Before arriving in Bergen, Andreas prepares another luxurious dish, crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.
Milk and Chocolate of the North
9. Milk and Chocolate of the North
April 26, 2012
Nobody eats more chocolate than Norwegians, especially during winter. We start out with a warming hot chocolate with saffron and orange cream in the middle of a winter-dressed Oslo. Then we travel to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and then makes a mouth-watering dessert.
The Smokehouse
8. The Smokehouse
April 19, 2012
Andreas visits the smokehouses of Western Norway. Andreas combines salted and smoked lamb with three different, fresh-tasting dips. Then he makes a quick-cured lamb and trout starter with smoked apple. For the main course, Andreas does his take on a traditional lamb meal, honey glazed and served with a crisp cabbage salad and vanilla-infused rutabaga puree.
Mountain Lamb
7. Mountain Lamb
April 12, 2012
Andreas visits the mountain of Hallingskarvet and the beautiful valley of Hemsedal, where the lambs roam the hilly landscape for months during summer. Andreas cooks with the aromatic and gamey meat, first by preparing a lamb carpaccio, then a flavorful lamb burger. For the main course, he serves slow-cooked lamb belly and lamb sirloin served rare.
The Grain Belt of the Country
6. The Grain Belt of the Country
April 5, 2012
Andreas visits Nes in Eastern Norway, the grain belt of the country. Andreas makes slow-cooked pig knuckle with malty, beer-flavored peas and spelt. Inland fishing is popular, and Andreas makes a salad of sprouting grains and pan-fried zander fish. He also makes a malt shake, and for the main course, an oven-baked pork roast with crackling.
Mighty Volcanic Oven
5. Mighty Volcanic Oven
March 29, 2012
Andreas visits hot spots around Iceland, where he grills lamb on a volcano, and cooks salmon and vegetables in a secluded geyser. The heat is also used to make artisanal salt. Andreas makes salt-baked, herb-infused trout.
Back to the Roots
4. Back to the Roots
March 22, 2012
Like the Vikings, Andreas travels west to Iceland - the Norse settlement in the middle of the Atlantic Ocean. He combines the sea and the land to create an elegant surf and turf dish, redfish and langoustines cooked in lamb stock. At restaurant Dill, he discovers how ancient traditions and innovation co-exist. Afterwards, he grills lamb over an open fire, Viking style.
Close to Home
3. Close to Home
March 15, 2012
Weeds and beef are on the menu as Andreas takes us to his farm in Southern Norway. He goes looking for wild herbs with the world's foremost forager Miles Irving from Great Britain and uses beef from local farmers to create dishes such as Wild Norwegian Carpaccio, Grilled Sirloin with Forest Salad, and Sunday Roast with Oxtail Sauce.
The Sweetest Cheese
2. The Sweetest Cheese
March 8, 2012
Andreas visits the valley of Gudbrandsdalen in the heart of Norway, home to the brown fudge cheese. The caramel-like cheese is a unique delicacy and a versatile cooking ingredient. Andreas combines it with roasted goat and a sweet caramel ice cream.
Packed to Go
1. Packed to Go
March 1, 2012
A packed lunch is an important part of Scandinavian food traditions. And it is taken just as seriously as a dinner. In this episode, Andreas shares his favorite bread recipe, and shows you how to make a healthy liver pat
Where to Watch New Scandinavian Cooking
New Scandinavian Cooking is available for streaming on the Janson Media website, both individual episodes and full seasons. You can also watch New Scandinavian Cooking on demand at Amazon and PBS.
  • Premiere Date
    March 3, 2011
  • IMDB Rating
    8.8  (125)