Viking Magazine - April 2018 - 18

Q What inspired you to create
" Nordic Light " ?
A I was motivated to share my approach
toward eating a lighter diet with readers.
I'm not a strict vegetarian, but I have been
inspired by modern diets such as paleo,
gluten- and dairy-free. Nordic ingredients
and techniques merge well with these ways
of eating and, while not strictly adhering to
these diets, I have referenced them in my
day-to-day eating and hence this book.
Q How has your time spent in Nordic
countries influenced your food
philosophy?
A It has helped me understand it's not
what the food is, it's when you eat it and
what you do to it. The " when " being eating
produce at its optimal time, and the " what "
being the technique used to prepare that
produce. A humble cabbage can taste
amazing if used at its optimal time with
the best technique; meals don't need to
be graced by fois gras or truffles to taste
exceptional.
Q What interests you about the
traditional Nordic methods of sourcing
local ingredients and preparing them in
different ways?
A Growing up in Australia, I've been
exposed mostly to Mediterranean and
Asian cuisines, so I have forever been
intrigued by the cuisine of the North
because, for me, I have considered it exotic.
The Nordics have given me a stronger
understanding of how cuisines develop
as a result of geography and climate.
The techniques and flavor profiles have
come about because of the produce at
hand, and harsh winters mean shorter
periods of yield. Prior to refrigeration and
transportation this prompted the necessity
to preserve foods. I love that cuisine gives
us this insight into history.
18 VIKING APRIL 2018 sonsofnorway.com
Q When it comes to breakfast and
brunch, what are some of your favorite
ingredients?
A I love rye bread, it's easier to digest than
white bread and has a pleasant sourness
that goes well with black coffee. Add some
eggs and dairy or smoky/cured fish to
this equation and you have a beautifully
balanced breakfast or brunch.
Q What is your favorite part about
combining your passions for food
writing and photography?
A These are passions I have had for a very
long time, so I find immense satisfaction
in combining them. I love being able to
develop a recipe, envision how it will look,
and bring it to fruition. In the case of my
books, I also love that I'm able to use
pictures of nature and the landscapes that I
feel represent the cuisine.
Q What are some easy tips for those
looking to eat a cleaner, balanced diet?
A First, I'd recommend bringing vegetables
to the forefront. Up until recently we have
looked at the architecture of a dish to be
protein first: fish with potatoes, chicken
with rice for example. Try flipping this
mentality on its head, making vegetables
the hero of the dish with meat second. Try
replacing white breads with grain-heavy
breads or those made with healthier flour
varieties. Pasta and rice can be substituted
with whole grains and vegetables. On the
right occasions consider using different
forms of milk - soy or nut milks for
example. And when it comes to sweets,
consider natural sugars from fruits and
syrups rather than refined sugars.
http://www.sonsofnorway.com
Viking Magazine - April 2018

Table of Contents for the Digital Edition of Viking Magazine - April 2018
