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Season 9
Andreas visits the county of Hedmark in Eastern Norway. Hedmark is a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway’s first cookbook
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Andreas visits the county of Hedmark in Eastern Norway. Hedmark is a region known for big farms and abundance of produce. Inspired by 19th-century recipes of Norway’s first cookbook writer, Andreas makes beef meatballs, sour cream porridge with air-cured ham and thick steaks served with mushroom ragu and potato gratin.
Sausages serve a special function in Norway, both as an everyday meal and as festive food. In this episode, Andreas discovers the culture and history behind a well-made sausage. He
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Sausages serve a special function in Norway, both as an everyday meal and as festive food. In this episode, Andreas discovers the culture and history behind a well-made sausage. He bakes potato pancakes and makes homemade mustard, essential companions for the three types of tasty sausages he prepares.
Andreas visits Geitmyra Farm in the middle of Oslo, Norway, the site of his new food culture center for kids. Together with the kids, Andreas makes a cereal breakfast, a tasty chicken
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Andreas visits Geitmyra Farm in the middle of Oslo, Norway, the site of his new food culture center for kids. Together with the kids, Andreas makes a cereal breakfast, a tasty chicken soup, a warming lamb stew and a sweet dessert with pumpkin and yogurt.
Is cold-pressed grapeseed oil the olive oil of the north? To find out, Andreas travels to the old fortress town of Fredrikstad in Eastern Norway. Using fresh vegetables, Andreas makes
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Is cold-pressed grapeseed oil the olive oil of the north? To find out, Andreas travels to the old fortress town of Fredrikstad in Eastern Norway. Using fresh vegetables, Andreas makes classic and innovative emulsion sauces, preserved and deep-fried mackerel, crispy potatoes and Norwegian coleslaw.
Starting in the Sami territories of the Arctic, Andreas makes reindeer burgers with wild mushrooms, king crab cocktail and Arctic char with lamb-flavored potato gratin, all using produce he finds along the coast.
Starting in the Sami territories of the Arctic, Andreas makes reindeer burgers with wild mushrooms, king crab cocktail and Arctic char with lamb-flavored potato gratin, all using produce he finds along the coast.
Andreas examines how fire changed the way people cook. With an open fire and local salmon, he makes gravlax from an ancient recipe and a local fish soup, before traveling to Japan to discover the secrets of uncooked fish.
Andreas examines how fire changed the way people cook. With an open fire and local salmon, he makes gravlax from an ancient recipe and a local fish soup, before traveling to Japan to discover the secrets of uncooked fish.
Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats sail out on the Norwegian Sea to catch haddock, the most important ingredient in fish and chips. Andreas
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Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats sail out on the Norwegian Sea to catch haddock, the most important ingredient in fish and chips. Andreas makes haddock “envelopes” stuffed with carrots, saffron, cabbage and prosciutto. Then, he makes a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.
In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.
In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.
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