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1-39 of 39
- In each episode, the viewer is invited to embark on a culinary adventure in the Nordic countries, with intriguing outdoor locations and tantalizing recipes.
- PEOPLE OF THE NORTH is a new series that visits spectacular places across the northern points of Scandinavia. Hosted by Norwegian television personality Arne Hjeltnes, Swedish chef Frida Ronge, and award-winning distiller Stig Bareksten, the team ventures to far-away places in northern Norway and the Faroe Islands to showcase the Nordic way of life in these remote regions. Throughout the series, the trio explore the food, culture, land, traditions and people who live in this isolated part of the world.
- The story of bank robber Martin Pedersen, a rich kid having the best of upbringings, being loved, but when his father dies he started as a thief of Munch artwork, ending up as the worst bank robber Norway ever had.
- This series takes you through some of the most beautiful wine regions in the world. Where our hosts, sommelier Liora Levi, Maya Samuelsson and foodie Yolanda Ano search for three wines that reflect the character of each region.
- Our first meeting with working life is one of life's biggest milestones. For many of us, that meeting happens the day we get a summer job. How do we experience the very first job and how do we cope with new challenges?
- Andreas visits the Pulpit Rock in south western Norway. On top of the flat summit he makes a classic salad with Norwegian sardines, and on an island outside Stavanger he serves a quiche with sardines and a very tasty salmon mousse.
- Andreas presents some of his favorite spots in Oslo, where he makes food for summer with plenty of herbs to marinate a steak, a classic shrimp sandwich and homemade almond brittle ice cream.
- Andreas takes the trip to Spitsbergen, where he prepares Russian Svalbard borscht. After speeding on the ice on a snow mobile to Longyearbyen, he cooks a vodka marinated sirloin steak and bakes pears with ginger and juniper berries.
- In the forests surrounding Oslo, Andreas prepares bread on a stick over an open fire, and he visits Bogstad Farm where he bakes three types of Norwegian bread: plain, with herbs and a version with nuts, fruit and different seeds.
- Andreas goes foraging outside Oslo, and picks a selection of mushrooms for a soup. He catches crayfish in a small lake and with the forest's pantry he makes some fantastic food: dill boiled crayfish and baked salmon with local mushrooms.
- Andreas visits Ålesund, the Bacalao capital of Norway. Dried and salted cod has made Norway famous in the Portuguese and Spanish speaking regions of the world, so Andreas travels further to Rio de Janeiro in Brazil to see for himself.
- Andreas travels to the southern tip of Norway, and to the idyllic coastal town of Loshamn, where he goes lobster fishing. Andreas prepares to classic dishes with his catch: Lobster Bisque and Tarragon Lobster.
- Andreas visits the southern coast of Norway, a real summer paradise for the Norwegians. He goes fishing for mackerel and smokes the fish before making a seasonal salad, and he also serves fresh shellfish from the grill.
- 2003–TV EpisodeAll memorable moments from the first and second seasons of New Scandinavian Cooking, where we revisit some of the spectacular places and recipes.
- Andreas takes us to the beautiful west coast and to the city of Bergen, one of Norway's most important cities. He prepares a deeply flavored fish soup, a lamb cabbage stew and honey glazed leg of lamb with root vegetables.
- Andreas travels to Hardanger in western Norway, where the fruit trees are in full bloom. Inspired by the lush region he makes an apple and goat cheese pie, and wild game from the valley, venison seasoned with juniper berries.
- Andreas goes fishing in Finnmark, where he makes a colorful king crab sandwich served on a slice of dark rye bread, and as main course pan-seared king crab in soy butter with pomegranate and red berries from the North.
- Andreas boards the Hurtigruten in Bergen to end up on Sommarøy in Northern Norway. He investigates the culinary traditions of smoking food and serves smoked salmon in an egg, and for main dish, a pork roast smoked on a grill.
- Andreas travels to Røros in the middle of inland Norway. Christmas is around the corner and to keep up with traditions he prepares a delicious rice pudding, salmon with sweet mustard sauce and pork ribs with cloves.
- Andreas takes us to Lista in South Western Norway, and to his family farm, where he prepares foods from the land, sea and the forest surrounding Viestad farm. Perfect summer dishes in his summer paradise.
- Andreas picks berries in the far north of Norway. In the Lyng Alps he serves a traditional birthday cake, a layered with cream and northern berries. For main course, Andreas prepares venison filet with local berries from the North.
- Andreas visits the valley of Gudbrandsdalen in central Norway where everything tastes of potato, the most important crop in the country: Potato Pancakes, Potato Soup and Flambéed Pork Chops served with a luxurious Potato Gratin.
- Andreas travels to Norway's northernmost county Finnmark, where he goes fishing for halibut with some local fishermen. He cooks the halibut in an old fashion way, on top of hot stones in the sand, stuffed with herbs and wrapped in seaweed.