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Season 4
Andreas visits a remote lighthouse on the island of Fedje in Western Norway, where he makes a colorful soup. With the beautiful Atlantic coastline as a backdrop, Andreas makes the best
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Andreas visits a remote lighthouse on the island of Fedje in Western Norway, where he makes a colorful soup. With the beautiful Atlantic coastline as a backdrop, Andreas makes the best of the local shellfish, including langoustine, or Norwegian lobster.
In the region of Ryfylke in South-Western Norway, Andreas prepares sausages by the fjord, creates a flavor-packed homemade ketchup and mixes a shockingly elegant drink on a glacier.
In the region of Ryfylke in South-Western Norway, Andreas prepares sausages by the fjord, creates a flavor-packed homemade ketchup and mixes a shockingly elegant drink on a glacier.
Andreas visits his family's hometown on the southern tip of Norway, where he spends his summers living off the land. Using ingredients from his own pantry, Andreas prepares honey-glazed
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Andreas visits his family's hometown on the southern tip of Norway, where he spends his summers living off the land. Using ingredients from his own pantry, Andreas prepares honey-glazed smoked duck with vegetables, and artichokes with wild garlic mayonnaise.
In the flatlands of Lista in Southern Norway, Andreas makes his favorite pancakes from his grandmother's recipe. Andreas also goes underwater to catch a turbot, a flatfish he later prepares with an elegant combination of vanilla and root vegetables.
In the flatlands of Lista in Southern Norway, Andreas makes his favorite pancakes from his grandmother's recipe. Andreas also goes underwater to catch a turbot, a flatfish he later prepares with an elegant combination of vanilla and root vegetables.
The cold Norwegian winter does not stop Andreas from scaling the Gaustad mountain, where skiing is believed to have been invented. In this chilly landscape, Andreas prepares a warm mushroom soup and lamb shanks with a Norwegian-style risotto.
The cold Norwegian winter does not stop Andreas from scaling the Gaustad mountain, where skiing is believed to have been invented. In this chilly landscape, Andreas prepares a warm mushroom soup and lamb shanks with a Norwegian-style risotto.
Andreas visits the archipelago of Frøya off the coast of Norway in search of some of the world's best shellfish. He first prepares a delicious fried scallop appetizer, and later he makes
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Andreas visits the archipelago of Frøya off the coast of Norway in search of some of the world's best shellfish. He first prepares a delicious fried scallop appetizer, and later he makes Norwegian-style sushi using fresh delicacies straight from the sea.
In one of the most fertile regions in Norway, Andreas serves two different pâtés and a roasted duckling to the owner of one of the oldest farms in the area.
In one of the most fertile regions in Norway, Andreas serves two different pâtés and a roasted duckling to the owner of one of the oldest farms in the area.
Andreas visits the Geiranger Fjord, arguably the most beautiful fjord in the world. He fishes in a small stream to illustrate that prickly nettle plants can be more than just a nuisance.
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Andreas visits the Geiranger Fjord, arguably the most beautiful fjord in the world. He fishes in a small stream to illustrate that prickly nettle plants can be more than just a nuisance. Later, he gives us a glimpse into how farmers of the past eked out an existence atop the steep fjord cliffs.
Andreas investigates Norwegian dairy traditions in the footsteps of one of the country's first female entrepreneurs. Later, Andreas takes on the popular pesto sauce, paraglides through
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Andreas investigates Norwegian dairy traditions in the footsteps of one of the country's first female entrepreneurs. Later, Andreas takes on the popular pesto sauce, paraglides through the dramatic valleys of western Norway and even milks a cow to create the freshest possible milkshake.
Andreas travels from Norway to France in search of one of his country's favorite drinks. In front of the Castle of Triac in Cognac, Andreas slow-cooks elk meat with a dash of brandy,
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Andreas travels from Norway to France in search of one of his country's favorite drinks. In front of the Castle of Triac in Cognac, Andreas slow-cooks elk meat with a dash of brandy, then serves it with a modern French cognac beurre (butter) chantilly.
Andreas rediscovers his primordial instincts as he attempts to catch a salmon with his bare hands - and cooking the fish over an open fire just minutes later. Andreas also creates a
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Andreas rediscovers his primordial instincts as he attempts to catch a salmon with his bare hands - and cooking the fish over an open fire just minutes later. Andreas also creates a favorite Norwegian dish, pollock with caramelized onions, and offers both modern and classic ways to prepare lamb.
Andreas devotes this episode to the indigenous Sami people of Norway and to the great produce found in the northernmost region of the country. Traveling up the crystal clear Alta River,
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Andreas devotes this episode to the indigenous Sami people of Norway and to the great produce found in the northernmost region of the country. Traveling up the crystal clear Alta River, Andreas finds a novel way to cook salmon. He also prepares a sinfully rich dark chocolate cake and dishes containing local game.
Andreas travels with the historic Hurtigruta cruise ship to present highlights from the current season of New Scandinavian Cooking.
Andreas travels with the historic Hurtigruta cruise ship to present highlights from the current season of New Scandinavian Cooking.
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