New Nordic Cuisine
New Nordic Cuisine had redefined the food culture of Denmark, Norway, Sweden, Iceland and Finland.
Our own Chef Finn is from Denmark and spent his formative years working in Michelin star rated restaurants including working as Sous Chef for legendary Noma chef, Rene Redzepi.
This menu is inspired by Chef Finn’s Nordic heritage.
"We work with local high quality ingredients to combine good taste in food with contemporary culinary techniques,” says Chef Finn.
Here are some photos of the dishes our Diploma students prepared and served.
1. Tartare of Trevalli on Rye bread with pickled beetroot, sorrel and brown butter siphon.
2. Salmon served with a compote of tomatoes, oil of chervil and crispy onion rings.
3. Pigeon Bay Lamb rump, sous vide with buttermilk foam & beef jus.
4. Salad of raw cabbage, kale with mushroom and pickled red onion dressing
5. Terrine of pork served with Granny Smith apple puree & leek, mustard vinaigrette & tarragon.
6. Guests seated with Franck
Are you keeping it old school?
We know that things come back around, look at vinyl records!
Do you still use any old-school technology (like landlines or VHS tapes) at home?
Let us know in the comments.
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How can you make 30 using only the numbers 1, 3, 5, 7, and 9 with each number only used once?
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The Riddler wants to hear from you! 🎉
Our daily riddles have been a fun way to start the day and spark some friendly competition, but we’re thinking about mixing things up—and we’d love your input!
What do you enjoy most about the riddles? Is it the brain-teasing puzzles, the themed photos, or the big reveal in the afternoon?
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