What is New Nordic?
A question that is often asked at markets and events. New Nordic cuisine started in the mid-2000s by a collaboration of Scandinavian chefs. It was a way to help and promote local, natural and seasonal produce as the foundation for new and modern dishes.
For me, New Nordic is learning from old recipes, culture and cooking techniques and putting my own spin on it. I love learning and researching into the old Norse way of life, and how they would used ingredients to preserve and to celebrate the seasons. Though as much as it is exciting to learn from their way of living and to keep the old techniques alive, I feel it is so important to keep evolving and developing the look and taste of my patisserie. Advertising my business as ‘New Nordic’ means that I am able to show my personality through my pastries and breads without losing the ability or knowledge of Scandinavian traditional cooking and preserving methods documented throughout history.
Flavour combinations and inspiration
Many customers by now, know that my flavour combinations are adventurous and definitely different. They are by all means planned and thoroughly thought about beforehand. Most are inspired by Norse mythology creatures and beings – The huldra or skogtroll for example, and the flavours change depending on the season and the ingredients that are available to me each week. The skogtroll in particular is a favourite of mine, inspired by the famous Swedish artist John Bauer’s illustration of the Nordic troll – a hunched over creature who lives in the deepest and darkest regions of the forest, collecting berries and mushrooms, has a cape made from foliage and loves treasure.
My water pastry (I think) resembles the overall appearance of the Skogtroll especially with the added craquelin biscuit giving the pastry that crackle coat. I have created numerous versions of this creature since starting back at Røcky Bees. My first flavour was for Christmas time – juniper, coffee and redcurrant. My spring time flavour of oat cream, spiced apple and ginger. Now for early summer it is lime, elderberry and yogurt! I have ideas already for the summer version – like always the flavours will be different and this time around based on memories of the summer – think festivals and spending time outdoors with friends and family 🙂
Although a lot of my flavours are based and inspired from Nordic folklore, there will always be that question ‘why Scandinavian cuisine?’ my short and sweet answer is usually the love of Vikings and the history of the food movement throughout Scandinavia. However, what most people don’t know is that it actually all started from computer games… Elder scrolls or Skyrim to be precise. Back in 2011, a fresh out of university student who had just graduated as a computer animation artist (me) was thoroughly looking forward to the fifth instalment of the Elder scrolls series – Skyrim. From the very start of the game you are surrounded by different types of foods and recipes that are there to help and nourish you throughout your travels around Skyrim. It took that one thought of ‘I wonder if I can make the sweet rolls or boiled creme treat?’ and little did I know I started on my Scandinavian food journey. Many of the recipes you can make in the game are actually traditional Scandinavian recipes – The Norwegian Skolebrød is the creme treat, soft enriched dough with custard in the middle. The sweet rolls are very similar to sukkerbrød shaped in the traditional bundt tins with icing on top.
My pastries have definitely involved since 2011, with the help of becoming a pastry chef in 2014 and the hours of reading books by Nordic chefs I can safely say I am somewhat happy with how my products look and taste. I will always keep developing them, I would like to refine them and I feel I still have much to learn, but who knows what the future of Røcky Bees will be. I hope I will have a small patisserie shop one day, somewhere we can all enjoy a little hygge time with a good book, pastry and nature.