New Scandinavian Cooking

Shot entirely on location in Norway, the culinary travel series hosted by Andreas Viestead offers a rich visual tour of Nordic cuisine, culture and history. In each episode, Andreas makes enticing dishes using locally sourced ingredients, helping viewers to bring the aromas and tastes of Norway into their home kitchens.

Tina's French Pantry

27m 2s

Tina travels to the Cognac region of France, and combines Scandinavian and French ingredients to make mouthwatering seafood dishes, including oysters and mussels with herbs and Cognac, and Norwegian salmon with warm grapes and crown dill. To celebrate French cheese, Tina serves warm brie with grilled tomatoes, honey and lemon.


  • Island Treats: asset-mezzanine-16x9

    Island Treats

    S9 E910 - 27m 52s

    This special bonus episode introduces a new member of the cast, Norwegian chef Ida Gran-Jansen. She is known for making delicate pastries, but in this episode, Ida visits the rich fishing grounds on the west coast of Norway. She meets local fishermen, then prepares a fish soup packed with flavors from Øygarden.

  • Grain for Food: asset-mezzanine-16x9

    Grain for Food

    S9 E909 - 26m 11s

    Cereals are a staple food in Scandinavia, so Andreas visits Sokna in Eastern Norway — one of the few places in the country where farmers are able to grow wheat, barley and rye. Andreas makes sourdough bread with homemade butter and baked pigeon. Like most Scandinavians, he uses cereals to make a porridge that, like risotto, is cooked with vegetable stock and duck breast.

  • A Treat for the Holidays: asset-mezzanine-16x9

    A Treat for the Holidays

    S9 E908 - 27m 5s

    Andreas visits Savalen in Eastern Norway, where he makes some of his Christmas favorites. He serves his best porridge with pinnekjøtt, a special holiday dish made with salted and dried goat ribs and served with almond potatoes. Andreas also prepares and savors the most common Norwegian holiday food: pork ribs, cooked twice.

  • Danish Influences: asset-mezzanine-16x9

    Danish Influences

    S9 E907 - 25m 48s

    Andreas joins a pack of hunters in Aalborg, Northern Denmark to make a generous wild duck, with red cabbage and potatoes cooked in duck fat. During the crossing to Norway, he makes classic Danish meatballs. Once Andreas arrives at Langesund, safely back on Norwegian soil, he prepares another wild duck with herbs.

  • Southwards Along the Coast: asset-mezzanine-16x9

    Southwards Along the Coast

    S9 E906 - 27m 37s

    Andreas travels along the coast of Western Norway. He starts his journey in Bergen, where colorful wooden houses surround the historic wharf, and makes a classic dish from the city: salted and cured cod. Andreas stops in the old Norwegian town of Stavanger before continuing on to Denmark, where he brews a perfect fish stew from freshly caught fish and mussels.

  • Southern Ways: asset-mezzanine-16x9

    Southern Ways

    S9 E905 - 27m 43s

    Andreas visits the small town of Cardamom, in Kristiansand, Southern Norway, to make ice cream using liquid nitrogen. Next, he picks the first potatoes of summer, and forages for ramsons — wild garlic from the Norwegian forest. Then, Andreas uses the trees of the forest around him to flavor a long-cooked pork neck, wrapping it in an inedible rhubarb leaf to lock in moisture.

  • Packed School Lunch: asset-mezzanine-16x9

    Packed School Lunch

    S9 E904 - 27m 19s

    Every day for lunch, whether at school, at work, or hiking outdoors, Norwegians everywhere unwrap the same sandwich. Andreas heads to the beautiful ski town of Geilo in Eastern Norway to investigate the packed lunch Norwegians eat every day on the run—identical, plain, bland open-faced sandwiches called matpakke—and what this sandwich reveals about the culture of modern Norway.

  • Fairytale Land: asset-mezzanine-16x9

    Fairytale Land

    S9 E903 - 26m 24s

    Andreas travels to Ringerike in Eastern Norway, the land of fairytales and historic farms. On the edge of the forest, he flips some traditional Norwegian pancakes with local berries. Then Andreas heads deep into the woods to demonstrate a technique for smoking fish inside a tent. He also prepares salad with dressing, plus roast steak with peas and local vegetables.

  • King Crab Hotel: asset-mezzanine-16x9

    King Crab Hotel

    S9 E902 - 25m 54s

    Muscular combine harvesters roam the landscape of Eastern Norway, where Andreas visits the municipality of Nes. He fishes in a local river and grills the fresh catch over an open fire. Andreas also introduces a whole new world of porridge. Finally, he makes a dish with king crab, served with barley risotto and roasted vegetables.

  • Flavors of the Eternal Forest: asset-mezzanine-16x9

    Flavors of the Eternal Forest

    S9 E901 - 26m 38s

    In autumn, the Scandinavian forest is full of berries, mushrooms and wild game. Andreas visits the town of Hønefoss in the woods of Eastern Norway, where he makes lunch for a group of hunters. Then, he investigates the origins of one of his favorite Norwegian potatoes, a small and strange, but tasty crop from Ringerike.


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