New Scandinavian Cooking
Season 6
In each episode, the viewer is invited to embark on a culinary adventure in the Nordic countries, with intriguing outdoor locations and tantalizing recipes.
Where to Watch New Scandinavian Cooking • Season 6
13 Episodes
- Fire and IceE1
Fire and IceTina visits one of the most beautiful places in the world, Lofoten. On the western islands of Northern Norway, Tina introduces the viewers to spectacular food and locations. She visits fjords and a glacier, goes swimming with killer whales and prepares both a potato-based drink and dish. Winter is also perfect for whale watching in this region. - Noble CausesE3
Noble CausesIn his hometown of Oslo, the capital city of Norway and home of the Nobel Peace Prize, host Andreas Viestad prepares a homegrown, yet exotic, modern meal. He makes a medieval saffron and cinnamon chicken with barley, a spicy sponge cake roll with berries and tandoori-flavored cod with potato and ginger croquettes and baked tomatoes. - Smokey FlavorsE4
Smokey FlavorsHost Claus Meyer visits Hvide Sande on the windy coast of Jutland in Western Denmark, where fisheries and lighthouses dot the coastline. There, Meyer makes blinis (buckwheat pancakes) garnished with fresh roe and sour cream. Later he barbecues spare ribs right on the wind-swept beach. - A Taste of the IslandE6
A Taste of the IslandTina takes us out on a cruise of the Baltic Sea. On the Åland islands in Finland, she makes delicious dishes and tries her hand at beach volleyball. This beautiful group of islands offers an exiting backdrop for the show, and Tina is joined by our new Finnish host, Sara La Fountain. - Secrets of the Baltic SeaE7
Secrets of the Baltic SeaIn this episode, new host Sara presents the Åland Islands, which are an autonomous region of Finland. Sara meets up with a local fisherman before she prepares white fish for the crew on the ship. Sara also goes scuba diving to explore the shipwrecks in the region. - A Ship with High SpiritsE8
A Ship with High SpiritsAndreas travels the old sea route between two capitals of Denmark and Norway. On board an old sailing ship, Andreas combines the best ingredients the Norwegian cuisine has to offer. He makes an alternative boccalinio with dried fish, and he also makes a drink with Norwegian aquavit. To top it off, Andreas presents a fabulous dinner menu that he has designed for a big party on the ship that took him from Copenhagen to Oslo. - Deep Sea HarvestE13
Deep Sea HarvestIn Jøsenfjorden, on the southwestern shore of Norway, host Tina Nordström visits a fish farm. There she prepares a delicacy, lemon-marinated white halibut with asparagus and serrano ham, and rhubarb and white chocolate mousse for desert. Afterwards she treats herself to a well-deserved pampering session at a local spa.