Archive for category Food and drink
Making Norway’s best beer
Posted by admin in Food and drink, Shopping on March 13, 2010
Fancy a beer? Then remember this name, Nøgne Ø, next time you go down to your local Vinmonopolet! The brewery (the name means ‘barren isle’, and comes from a poem by Henrik Ibsen!) snapped the first four places in the Norwegian Beer Club Association’s (Norøl’s) listing of Norway’s best beers in 2009. The winner in the ‘Norwegian beer of the year’ category was Nøgne Ø Special Holiday Ale. Nøgne Ø had new fewer than 8 beers in the top 10 in this category. The ‘Norwegian brewery of the year’ award went to (no points for guessing!) Nøgne Ø, followed by Haandbryggeriet, Aass and Berentsen Brygghus.
Best imported beers, by the way, were the Danish Mikkeller Beer Geek Brunch Weasel which came first, followed by American Flying Dog Snake Dog and Stone Brewing Special Holiday Ale.
I haven’t tried any of these yet, so I can’t tell you more, but I thought that was an impressive pedigree. I promise to investigate on your behalf! Cheers! (or rather Skål!)
More info on Nøgne Ø, in English, at www.nogne-o.com
More on beer in Norway at the Beer Academy in Oslo www.ol-akademiet.no (Norwegian only)
Østfold in Pictures: Café Brandstrup, Moss
Posted by admin in Food and drink, Photos and videos on March 8, 2010
Where to eat in Hvaler
Posted by admin in Food and drink on February 27, 2010
There are surprisingly few restaurants to choose from in the Hvaler Archipelago. You’ll find all five options listed below. Please note that with the exception of the last restaurant, all venues are located on Kirkeøy.
- Hvaler Gjestgiveri : One of the best restaurants in the archipelago, serving locally-sourced food in lovely rustic surrounds. Extensive wine list. Skjærhalden, Kirkeøy. Tel: 69 37 82 00, http://hvaler-gjestgiveri.no
- Sandbrekke Gjestegård: Traditional restaurant also showcasing local ingredients (Sandbrekke Gjestegård is a member of Regional Matkultur Østfold). Outdoor sitting in big garden in summer. Skjærhalden, Kirkeøy. Tel: 69 37 94 27, www.sandbrekke.no
- Vertshuset Skjærhalden: Right on the main square in Skjærhalden, you can’t miss this informal restaurant, popular for its pizzas and its sunday buffet. Live music on Fridays and Saturdays. Under kollen, Skjærhalden, Kirkeøy. Tel: 69 37 95 03, vertshus.net
- Første Reis: Relatively new in Skjærhalden (Første Reis opened in June 2009), this more upmarket restaurant specialises in seafood. Great location with outdoor sitting right by the water. Under Kollen, Skjærhalden, Kirkeøy. Tel: 91 91 77 33, www.forste-reis.no
- Havkatten: Maritime-themed restaurant offering seafood and outdoor seating by the guest harbour. Ødegårdskilen, Vesterøy. Tel: 69 37 70 90.
Poached skrei, traditional style
Posted by admin in Food and drink, Photos and videos on February 24, 2010
For more info on skrei, including recipes, see www.seafoodfromnorway.com
Skrei, or Arctic cod
Posted by admin in Food and drink on February 24, 2010
The arrival of the skrei, or Arctic cod, in the Lofoten Islands every winter is a big event, and one eagerly awaited by gourmets all around Norway. Skrei (and Old Norse word meaning ‘wanderer’) is much prized for its lean, firm white flesh, and the unique flavour of its tongue, liver and roe, all of which are delicacies much loved by Norwegians. It doesn’t just taste good – it’s also an extremely healthy food, low in fat and a rich source of vitamin D in the sunless winter months. And because it’s only fished seasonally, it’s also a sustainable species.
More good news? Now is the time to try skrei! The spawning season, which lasts from January to March, has started, and skrei has as a result started to appear on menus in restaurants up and down the country. Do give it a go – you won’t be disappointed.
If you’d rather try skrei at home, do as the Norwegians do (they cook skrei in very much the same way they cook cod): bring a pan of water to the boil, slice the fish into thick slices, then remove the pan from the hob and let the fish stand in the just-boiled water for about 10 minutes. You’ll know the fish is ready when the flesh starts to come off the bone.
Skrei is usually served with boiled potatoes and melted butter, sometimes with hard-cooked eggs. Its mild and delicate flesh is also used in gratin and fish balls, although I personally think this is a bit of a waste… such gorgeous fish is best eaten on its own, to reveal all its flavour.
Read more about skrei here www.seafoodfromnorway.com/News/News/View+media+article?key=23066 and www.seafoodfromnorway.com/Fishlovers/News/View+article?key=23067
Where to eat: Gaffel & Karaffel, Fredrikstad
Posted by admin in Food and drink on February 16, 2010
On the corner of Storgata and Stortorvet, this brand new, informal restaurant is a great place for lunch, and a good budget option in the evening, with mains in the region of 120-150kr (same prices apply to both lunch and dinner). There are two menus to choose from: a sushi menu, featuring an good choice of both fish and plate-sizes, as well as some sashimi and tempura dishes; and a more international menu offering a range of sandwiches and salads, plus wraps, risotto, and even fish and chips. There is also a daily special – steak with Bearnaise sauce seemed a popular option on the day we visited.
The food is fresh, tasty and well presented. The young staff is friendly and competent. And the restaurant itself, which opened only last week, is bright and airy, with modern furniture in a red and white colour scheme, and full-length windows overlooking the main square. All in all, an exciting new dining venue in Fredrikstad, and one that will probably become a regular haunt.
Gaffel og Karaffel, Stortorvet 2. Tel: 69 31 03 60. Open Mon-Fri 1100-2300, Sat 1200-2300, Sun 1200-2100.
The state-owned Vinmonopolet: A Norwegian institution
Posted by admin in Food and drink, Photos and videos, Shopping on February 11, 2010
