With its vibrant green colour, matcha tea is hard to miss. Often used in Japanese tea ceremonies, matcha is finely ground from high-grade green tea leaves and has been consumed for centuries for its health benefits.   What is the difference between green tea and matcha? Green tea and matcha come from the same plant, called Camellia sinensis. The difference is that green tea is made using leaves or a bag of tea, while matcha is made from a pulverised powder. For that reason, matcha often has a stronger flavor. In recent years, matcha tea combined with foamed milk – called a match ..read more

Copenhagen has fast become a European food capital (thank you noma!). But you don’t have to dine at a Michelin Star to experience some of the best cuisine in the city. Torvehallerne offers a great introduction to the Copenhagen food scene, and contains some of Copenahgen best restaurants. Locals love Torvehallerne for the chance to sit down with friends over delicious food, the groceries, and market goods like flowers. Travellers can enjoy those aspects, as well as finding items they might want to take home, such as chocolates, wine, liquor, and cook books.   What is Torvehallerne? Torveh ..read more

Food production is responsible for a quarter of all greenhouse gas emissions contributing to global warming, according to a University of Oxford study published in 2018. The scale of this can be overwhelming, especially when you start using carbon calculators that inform you that the beans you ate for dinner had the carbon equivalent of powering a house for 2 days. It’s so important that we collectively have a greater understanding of where our food comes from, but piling climate anxiety onto our plates instead of vegetables doesn’t help anyone – instead, we need solutions that make making bet ..read more

How do you suppose you’ll master rye bread, klassika Svenska pannkaka, or flæskesteg without the best Scandinavian cookware? Give yourself the best start with these sleek and quality pots and pans. Check our guide to the best Scandinavian cookware for your home: Scan Pan Made in Denmark since 1956, Scan Pan uses 100% recycled aluminium to craft their high-quality pans. Liquid aluminium is poured by hand into a mould and die-cast under 250 tonnes of pressure, a unique casting technique that ensures maximum durability and perfect heat distribution across the entire surface. Pans are then coate ..read more

Torskerogn, or cod roe, is popular across all of Scandinavia. It is spread on rye bread in Danish daycares, squeezed from toothpaste-like tubes in Sweden, and harvested as a seasonal delicacy during the Norwegian winter months. Torskerogn is an unassuming but interesting food, with a rich and long history rooted in Scandinavia’s Viking past. Find out about Scandinavia’s love affair with cod roe, from what it is to how to cook it: A brief history of Scandinavian cod For over a millennia, cod has been culturally and commercially important in Scandinavia. Dried stores of Atlantic cod sustained ..read more

There’s no shortage of excellent food in Copenhagen, whether you’re in the mood for a New Nordic plate, a traditional Danish dish or an excellent kebab. If you’re after something with a little pep in its step, try out one of the many Michelin star restaurants in the city. Michelin stars are awarded by the French company Michelin as part of their yearly Guide Michelin, which selects hotels and restaurants for special distinction. There are a range of restaurants with stars in Copenhagen, including a rare three-star rating (Geranium). Here are the best 2022 Michelin star restaurants in Copenha ..read more

If there’s one thing we can say for sure about Copenhagen, it’s that there will always be great places to eat and drink. Hot spots come and go, but Copenhagen’s food scene is (hopefully) forever. Or at least, for a good long time. Much of the news this year has revolved around the upcoming evolution of Noma from fine dining New Nordic restaurant to Noma Projects, pop-ups, and e-commerce. Amass’s closure, along with this change for Noma, is a sign that the winds of change are here. So what’s new in Copenhagen? Luckily, a lot. While there are certainly new fine dining spots, there are also a pl ..read more

Cloudberries are one of the rarest, and most sought-after, fruits (yes, cloudberry is technically a fruit and not a berry) in the world. In fact, unless you’re actively looking for them, you could go a lifetime and never see one. The boreal bright yellow berries flourish in the most unforgiving of environments and are so desired across Scandinavia that they’ve referred to as “Arctic Gold.” Cloudberries are only found in the wild, and their locations are kept secret from generation to generation, similar to the way people treat searching for truffles. There’s even a popular (if unverified) sto ..read more

There aren’t many things we’ve devoted as much mental space to as figuring out what the hell “New Nordic” actually is. How “new” is it, really? Do you have to forage? Must there be ants? Can it cost less than a month’s mortgage? These are the big questions! Happily, even the restaurant that originated the craze – noma – seems to have an ever-evolving definition, one which is mostly focused on the inclusion of fresh, seasonal ingredients and pure flavors. The rest you can take or leave. Here are the spots in Copenhagen that are exploring every facet of what it means to be New Nordic: Afforda ..read more

Three days after opening a can of surströmming, fermented herring will still hang in the air. It stays on the hair and skin, and between the strands of your fluffy coat. The olfactory memory will just…keep…bringing it back. I agreed to partake in the surströmming challenge because: one, I’m a Sagittarius (the astrology lovers will understand) and two, I thought that the YouTube videos were nothing more than exaggerated click bait. The first wave of odors that wafted from the surströmming can largely confirmed my suspicions – it was rotten and arresting but far from vomit-inducing. Then the se ..read more