Glogg, Mulled Wine

No Christmas party without Gløgg!
This boozy hot drink has lots of memories attached. Skating on the ice rink around Kongens Nytorv in Copenhagen in my mid twenties, without a care in the world – not even the fact that alcohol and ice skating probably isn’t the best mix! And walking around a snowcovered, and to-the-brim fairylight lit Tivoli with my husband, the year we spent Christmas in Denmark.
Add a Nordic touch to your Christmas with this traditional Danish Gløgg. Mine has snaps in it, as it did in Tivoli, and I’ve added some cool garnish too! Merry Christmas!

GLØGG – MULLED WINE
makes 1 litre, serves 6

1 bottle of good quality red wine (I like Central Otago Pinot Noir)
1/3 cup snaps/akvavit
1 cup port wine
1 cup freshly squeezed orange juice
1 cup water
1 tablespoon cardamom pods
2 cinnamon sticks
6 whole cloves
3 whole all spice
2 star anise
orange peel of 1 orange
275g sugar
1/3 cup raisins
¼ cup sliced almonds

Place the port wine in a bowl with the raisins and leave to soak for 24 hours. Pass the port wine and raisins through a sieve, and set the raisins aside. Place the port with water, orange juice, spices, orange peel and sugar in a pot and simmer on low heat for 30 min. The Gløgg mix can be made ahead of time, and kept to use at a later time.

Pass the Gløgg mix through a sieve and remove (and discard) the spices. Add the wine to the Gløgg mix and heat over a gentle heat, do not boil (as this will burn off the alcohol). Add the soaked raisins and sprinkle with almonds. Serve hot, decorated with a cinnamon stick and dried orange slice!

Enjoy this hot drink with respect. The alcohol can hit hard, especially in cold weather!

DRIED ORANGE SLICES

Preheat oven to 120° C. Slice 2-3 oranges thinly and place on baking paper on a baking tray. Heat for about 1 hour or until completely dry.

Visit Strandgaarden Badehotel

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My last stop for the day of my visit to Læsø this time around was Strandgaarden Badehotel.

Strandgaarden beach hotel offers an idyllic setting and located just 4 minutes walk to the beach, it’s the perfect spot for a relaxing summer holiday. I could have stayed here for weeks on end, reading, relaxing, swimming, and taking heaps more photos, enjoying the Danish summer when it’s at its best. This place is so quaint and cute, that I just had to dedicate a whole blog post to it.

The hotel was built in 1727 and parts of the original building are still in use. The owner takes pride in keeping the hotel in its original idyllic state with thatched roof and half timbering, but with all the commodities of modern day living. Such is the hotel kitchen, which each year has a new, up and coming Danish chef have a chance to stand up to the big boys, with the title as head chef at Strandgaarden Badehotel. The owner Ole Lind, has gotten pretty good at picking them, and for many years Strandgaarden has earned much appraisal in the media across Denmark. Every evening the menu changes according to the season and what’s available on the island, so what’s served tonight will most likely not be served tomorrow. The element of surprise is one of the things I find intriguing about the restaurant here alongside the presentation of the food by the table, by the kitchen chefs – Nicolas Højgaard Michaels and head chef Thomas Wetle Andersen.

I was served:

Homemade Sourdough Rolls & Browned Butter stirred with Butter Milk, Crème Fraiche and Onion Powder
Amuse Bouche: Seaweed Chips, Lobster Mayo and Chervil + Pork Belly, Parsley Puree and Spiced Crackling
Starter: Scampi, Kohlrabi and Green Strawberries
Main: Lobster, Scallops and Yellow Peas
Dessert: Dark Chocolate, Truffle and Blackberry Granita
All accompanied by a Sparkling Rosé to begin, a NZ Honky Dory Sauvignon Blanc for the starter and the main and a Riesling to end.

Thumbs up to both of the chefs! I loved the sourdough rolls with the browned butter, and if it wasn’t because it requires some pretty expensive, high end pro kitchen gear, I would make that butter myself. Everything else was delicious too, particularly the main, which really played with, not just the flavours but also the textures. It’s not often I say it, but the highlight of the meal was definitely the dessert. The surprising taste of the chocolate cake, which I was told later was the influence of the truffle, was really interesting and intriguing. I suppose after shooting a sweet and savoury book about Vanilla, those combinations of savoury flavours with sweet or vice versa, is really something I notice.

After a very tasty meal, a quick chat to the chefs and tons of photos later, I had to end the evening watching the sunset on the beach. It’s one of those things I love! It’s the perfect ending to a perfect day, before going to sleep in one of Strandgaarden’s super comfortable beds.

Thanks to Ole Lind at Strandgaarden Badehotel for excellent service! Read more about Strandgaarden on their website or join their facebook page for regular news and updates.

Next up are some of things I got up to in Copenhagen, so please come back soon!

Nordic Sea Salt

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If you’ve worked with me in my studio, or just gotten to know me, while I’ve been in New Zealand,  you might have been so lucky to recieve as a present, a cute little linnen bag, tied with a piece of string and filled with pourus sea salt crystals, along with an attempt from me to explain why this salt is awesome!

You might have thought:  “Wow, how awesome can salt be?” or “I thought Maldon salt was supposed to be the awesome salt!” Well Maldon salt is awesome, and I know the “REAL” salt to use if you are a chef or a real foodie. But Maldon, move over, because here’s the story and the images to show, why I think Læsø Salt is more awesome.

As a visual person, I buy with my eyes (not everything and always, but often). A product has got to look good or sell me the idea of looking good. Well for starters Læsø Salt does just that. Just take a look at the place where they make it!
It is full of beautiful photo opportunities, and if my dad hadn’t been hanging around, waiting for me to finish “doing my thing”, I could have spent the whole day here. Although I think I got some pretty cool shots after all.

We are still on the island Læsø, as I wrote about the other day and the first visit on my itinerary of the day. At the edge of a pine forrest, south of the town Byrum, bordering the open plain of the the truly windblown parts of Læsø, lies Læsø Salt Works. It is both the place where they make Læsø Salt, but also a tourist attraction that tells a lot of the story on life on Læsø back in the day. Without making it too long and boring (the guides at Læsø Salt does not), I’ll try to explaing why this place, and the salt, is so special.

Due to the high concentration of salt in the sea around Læsø, the making of sea salt has been happeing on Læsø since the middel ages, but then since died out. Back in 1990 when archeoligists started looking into some of the history of Læsø, the idea of salt seething on Læsø was brought back to life using the discoveries the archeologists made. Today they seethe salt after the old traditions and recipes and make just enough to meet demands and keep Læsø Salt Works a healthy business.

The salty water is brought in from wells, dug in the lower parts of southern Læsø. In the Salt Works the water is set to evaporate over the fire. Once the brine is saturated, the salt crystals form on the surface and is scooped up into the baskets where residue water runs off, before the salt is set to dry in the drying addic.

The salt still retains a lot of the minerals and has a full-bodied flavour. It is porous enough to be perfect for crushing between two fingers before seasoning any dish. The salt is hand made and with respect for the nature sourroundings of the island. All biproducts of the seething is used for Læsø Salt Care scin care range and is excellent treatment for people with dry skin or pshoriasis. So apart from the oddness in bringing sea salt across the globe to New Zealand, Læsø Salt meets a lot of my criteria for many products that I buy. I like to support: My local community, the preservation of a lost art, AND pride and effort into making a tasty and beautiful product.

Read more about Læsø Salt Works in English here and in Danish here. Stay tuned for another awesome place to visit on Læsø, soon!

Idyllic island Laesoe in Denmark

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If you’ve been following my instagram feed or my facebook page lately, you might have noticed that I’ve been on a trip home to my native Denmark recently. Having only just returned to New Zealand last week, I’m struggling to cope with the depressing wet New Zealand winter weather and the lack of proper heating and insulation at my studio. So I have emerged myself into working through all the images I’ve done, while I’ve been away.

Over the next month or so, I’ll keep the theme of the blog in the name of Denmark, Danish summer, Copenhagen eateries and all things Danish, while I wait for the New Zealand summer to return. If you love everything Scandinavian and miss summer too (or are in fact enjoying Danish summer at the moment), I’m sure there’ll be something for you to be inspired about, get your wanderlust itching again or just take your mind off the crappy weather for a bit.

I’ll start by introducing a place that’s very close to home, or should I say close to “my hometown” and my heart. Somewhere truly idyllic! The Island Læsø in Denmark or Laesoe (in English) is a small island in the North Sea bay Kattegat, just off the coast of the peninsula Jutland, the Danish mainland.

An hour and a half’s ferry ride from my hometown Frederikshavn, you’ll find this idyllic island, also referred to as Kattegat’s perle: “The Pearl of Kattegat”. Once you step off the ferry (or pretty much when you get on it actually), you know you’re on island time. My grandmother grew up here, so I’ve been coming here since I was a little girl, but it’s only after I moved to New Zealand, I’ve come to actually really love this place. It is windblown (due to the lack of hills) but peacefull. It’s full of nostalgica and by gone days of old school Danish fishermen and small town charm. This is truly the outskirts of Denmark, but if you are feeling stressed out, you’ve come to the right place to relax! The island has an amazing and unique nature, and you’ll find the beauty in the small things, such as riding a bike from one end of the island to the other (21km), go horseback riding on Icelandic Ponies or taking a swim at one of the many beaches. The island is known for it’s scampi festival in August and the cute half-timbered houses thatched with seaweed.

The next few upcoming posts, I’ll show a few of the really great places on the island, Læsø Salt Works and a really good place to eat (and sleep). So please stay tuned!