Column / June 2010
We invited a few local cocktail bartenders to show us their take on Nordic flavours. With a bag full of Norwegian booze, dried lavender, local coffee, seabuckthorn and more, we met up with Anders Bakke from Oslo Cocktail Conference at Fuglen's offices to give these babies a try.
Oslo`s king of coffee, Tim Wendelboe, has developed a new, fabulous coffee ice cream. With both ground espresso beans and fluid espresso, the taste is complex and rich, and not too sweet. We served it in a traditional, Norwegian “krumkake” shaped as cones.
In 2012 a cooking pit might not seem like the most obvious solutions when it comes to preparing food outside. But when you have 90 kg of wild boar it sure is the most efficient technique - old school!