JOURNAL

Latest updates on my instagram: @Petter_Backlund

Japanese glass artist Yoko Yamano limited edition

Japanese glass artist Yoko Yamano limited edition cocktail glass with Stockholmsbränneri released Dec 1st at 10:00 AM. Had the pleasure to visit @yoko_yamano’s studio in Gustavsberg earlier this year and watch her phenomenal craftsmanship.

20 pieces available over at @stockholmsbranneri

Packaging @carlbachmanndesign

#yokoyamano #stockholmsbränneri #handblownglass #glassblowing #gustavsberg #stockholm #petterbacklund

Gruyère AOP Babka with pistachios, labneh and fre

Gruyère AOP Babka with pistachios, labneh and fresh herbs. A delicious and cheesy brioche like bread that I love to make on the weekends. Babka is a traditional East European jewish pastry often filled with chocolate or cinnamon. In this savory version I use less sugar and add some freshness by topping it with labneh, pistachios, dill and mint. Recipe in the comments (Swedish) 🧀 🇨🇭🏔
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@weloveswisscheese_nordics @gruyere_aop #gruyereaop #gruyere #weloveswisscheese #swisscheese #gruyerestories #babka #petterbacklund

Malmö based chef Jennie Walldén that I’ve had

Malmö based chef Jennie Walldén that I’ve had the pleasure to work with for some time, just released a Mosel Riesling together with wine maker Markus Molitor. A white wine from the steep German hills next to the Mosel river. With some beautiful acidity and fruitiness it’s made to pair extra well with spicy and umami rich east asian flavours. So today we got to try it with a variety of pork baos, oysters, tempura mushrooms and 5 spice udons during a delicious press lunch at @restaurang_agnes. The wine is called “Universal Riesling” and priced at 149 SEK, available at systembolaget.se 👏🏼
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#jenniewallden #riesling #thewineagency #namu #universalriesling #petterbacklund

Winter Negroni by @stockholmsbranneri - Finally ba

Winter Negroni by @stockholmsbranneri - Finally back again and definitely something that you should bring with you to all upcoming holiday celebrations. I prefer to just enjoy it on the rocks with just a wedge of orange 🥃
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#stockholmsbränneri #negroni #winternegroni #stockholmsbranneri #stockholm #wintercocktail #cocktail #cocktailphotography #petterbacklund

Fish burger on brioche with lime mayo, picled onio

Fish burger on brioche with lime mayo, picled onion + cucumber and watercress. One of many delicious recipes from @niklasekstedt latest book “Ekstedt hemma : stjärnkockens nya klassiker”. Definitely a great gift for the upcoming holiday season 👍🏼
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With team
@niklasekstedt
@thomaseidefors
@lindalundgren1
@reb.lens
@kvdkg
@bookmark_forlag
@skarpagent
#friedcod #codsandwich #fishburger #friedfish #ekstedthemma #niklasekstedt #petterbacklund #bookmark #bookmarkforlag #skarpagent

The eccentric composer and pianist Erik Satie only

The eccentric composer and pianist Erik Satie only ate all-white foods according to his memoirs. This lemon sole with baked celeriac, white onion butter confit, apple and a white wine foam is @woodstockholm’s interpretation of exactly just that. Available on their current delicious music themed menu. Located at Mosebacke torg in Stockholm 👍🏼
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#woodstockholm #mosebacke #mosebacketorg #eriksatie #satie #stockholmrestaurant #guidemichelin #petterbacklund

AIRA - the ambitious and fairly new restaurant by

AIRA - the ambitious and fairly new restaurant by chef @tommymyllymaki located in the royal park of Djurgården, Stockholm that recently received their first star in @michelinguide The gastronomy is focused on Nordic produce, using traditional techniques with flavor profiles from all around the world. Here are a couple of snapshots from a night recently where my friend @alexdominici and I enjoyed their chef’s table. About 20 impressive servings with so many refined details and most of the dishes also being accompanied by some kind of delicious sauce or jus. The chef’s table menu is priced at 3500 sek and wine pairing 2950 sek. Enjoy!
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#aira #airastockholm #stockholm #djurgården #djurgarden #stockholmrestaurant #designrestaurants #restaurantstockholm #foodphotography #petterbacklund

Late afternoon coffee break with some cinnamon rol

Harry Jordås about to open up a permanent locatio

Harry Jordås about to open up a permanent location in Stockholm for his restaurant @dashisthlm Had a late night chat with his partner chef Nathan Turley yesterday evening and talked about the project and their visions with interesting produce and beverage pairings. Sounds very interesting and I’m looking forward! Good luck with the renovation guys 👍🏼

@hazzadelic
@nathanmturley

#dashi #stockholm #stockholmrestaurants #petterbacklund

Gruyère AOP burger with a crisp lightly pickled f

Gruyère AOP burger with a crisp lightly pickled fennel salad and mayonnaise with chives. A super delicious burger where the acidity from the salad complement the incredible cheese. Just the way I like it. Remember to fry your burger on high temperature and add lots of grounded black pepper and sea salt. I like to use a cast iron pan for frying. Recipe below (in Swedish).

Ingredienser
4 personer

4 st Brioche-hamburgerbröd
700 g grovmalen högrevsfärs
150g Gruyère AOP Réserve
2 tsk Svartpeppar - grovmalen
2 tsk salt

Fänkålssallad
1 liten fänkål
1 gurka
1 silverlök
5 msk äppelcidervinäger
5 msk vatten

Topping
2 dl Majonäs
1 msk Dijonsenap
1 st Hjärtsallad huvud
2 dl Gräslök finhackad

Instruktioner:
Mandolina fänkål, gurka och silverlök tunt. Blanda med äppelcidervinäger och vatten. Låt dra en timma.

Hacka gräslöken fint, tvätta salladsbladen och hyvla osten.

Forma runda burgare så att de håller ihop men pressa inte för mycket, då blir de för kompakta. Salta och peppra på båda sidor.

Ta en stekpanna (gärna gjutjärn) och sätt på hög värme. Det ska fräsa ordentligt när du lägger i köttet. Du behöver inget stekfett då köttet kommer ge ifrån sig mycket av sitt fett. Stek i några minuter tills köttet fått fin färg och vänd sedan. Lägg på osten. En halv minut innan burgarna är klara kan du lägga på ett lock så smälter osten lite extra.
Lägg burgarna på ett metallgaller och låt vila några minuter.

Stek bröden gyllene i en separat stekpanna. Mitt tips är att bre på ett tunt lager majonnäs på hamburgarbröden så blir de extra goda och krispiga.

Montera burgaren genom att ta en liten klick majonäs och dijonsenap på understa lagret. Lägg sen på sallad och hamburgaren. Krama ut fänkålssalladen och lägg på. Ta en stor klick majonäs på locket och strö över rikligt med gräslök och placera på toppen.

Ät och njut!
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#gruyereaop #gruyere #gruyerestories #weloveswisscheese #weloveswisscheese_nordics #gruyereburger #burger #hamburgers #cheeseburger #swisscheese #petterbacklund

Just perfect @cafepascal 🖤

Just perfect @cafepascal 🖤

Outdoor cooking in the Stockholm archipelago toget

Outdoor cooking in the Stockholm archipelago together with the Irish whiskey @bushmillsirl - We went out an early cold morning with guide Stefan Vestberg, fishing perches using the traditional jig method. We were lucky and managed to catch quite a lot in the morning sun. Then we gutted them on the shore and grilled them over open fire and smoked them with wet juniper. Served with fried potatoes, chanterelles, Bushmills flavored mayonnaise, dill and lemon. Thank you for a lovely day @bushmillsirl & @stefanvestbergfiskeguide
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#bushmills #bushmillswhiskey #whiskey #stockholmarchipelago #perch #perchfishing #irishwhiskey #stockholm #petterbacklund

Have you been to the beautiful bistro and two star

Have you been to the beautiful bistro and two starred restaurant Oaxen yet? Located at the scenic peninsula Djurgården, just a 15 min tram ride from downtown Stockholm you will find phenomenal food and wine.

At @oaxenkrog and @oaxenslip they pick and gather much of their produce them selves and the restaurant source the most of its produce locally. I can highly recommend a visit 🍸
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#oaxen #oaxenkrog #oaxenslip #agnetagreen #magnusek #djurgården #guidemichelin #michelinguide #petterbacklund

Some teasers from the new book ”Ekstedt hemma”

Some teasers from the new book ”Ekstedt hemma” that I recently shot with @niklasekstedt. It was released last week (in Swedish) so make sure to grab a copy yourself. One can expect loads of delicious recipes + some great tips & tricks 🤍

We had wonderful days shooting this project at Niklas’s house and I hope you will get that warm feeling too!
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Thank you 🌟
@niklasekstedt
@thomaseidefors
@lindalundgren1
@kvdkg
@reb.lens
@skarpagent
@bookmark_forlag
@katarina.ekstedt
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#ekstedthemma #niklasekstedt #bookmarkförlag #thomaseidefors #lindalundgren #skarpagent #petterbacklund

On the beautiful hills outside of Spoleto in Umbri

On the beautiful hills outside of Spoleto in Umbria - the family Mattioli has been producing wine for three generations. I met up with the family for a lovely lunch and the oldest daughter, Annalisa @annalisa_collecapretta, showed me and @ellarenneus around the winery.

All the wines are made in much the of the same fashion as previous generations: natural fermentation that takes place in open top containers without temperature control or sulfur additions using local traditional grape varieties such as Trebbiano spolentino and Sangiovese.

At their 8 ha farm they also have olive trees, ancient varieties of grains and are raising some cows and pigs. The whole family works together with everything from curing the most beautiful prosciutto I’ve ever eaten to pruning the vines.

Since the winery is fairly small they only produce about 8000 bottles a year, so keep your eyes open when they release each vintage 👍🏼 In Sweden you can find them through @vinnatur - so make sure to follow them 😊 In short, beautiful and honest wines made with so much care and passion that tastes phenomenal. So humble and happy to once in a while meet people like Annalisa, her dad Vittorio and mother Anna 🌿
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#collecapretta #vinnaturel #vinnatur #umbria #umbrianwine #italianwine #vinnaturel #petterbacklund

Pasta pomodoro just by the road outside of Taverne

Pasta pomodoro just by the road outside of Tavernelle, Umbria.
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#umbria #pastapomodoro #pomodoro #italy #umbrien #pasta #italianfood #spagettipomodoro #petterbacklund

Straight out of the oven at Bageri Leve in Malmö.

Straight out of the oven at Bageri Leve in Malmö. The talented founders at @bagerileve Didrik Persson and Martin Westin have created a beautiful place for artisan baked goods ranging from sourdough bread to their beloved doughnuts. Most of their products are surprisingly vegan made with hiqh quality substitutes.
Pay this parisian shop a visit when in Malmö and make sure to drop by @lanthandeln_malmo next door. Located at Östra Rönneholmsvägen also know as ”Gourmetboulevarden”. .
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#bagerileve #leve #bakery #artisanbakery #bageri #hantverksbageri #munkar #levain #surdeg #bröd #malmö #malmö #petterbacklund

One cold and slushy afternoon on January 24th 2017

One cold and slushy afternoon on January 24th 2017 I stepped into the old Jaguar workshop on Folkungagatan 136 and was greeted by Anna at @stockholmsbranneri. A friend of mine had recently posted on IG about this new local artisan gin distillery and I was curious to see what was going on in my neighborhood. Back then I was working as a UX designer and on my spare time I was always cooking, shared my favorite restaurants and bars on instagram and visited all kinds of producers. With me I had a tiny Fujifilm X70 but it was just a fun hobby. A few months later I quit my day job and moved to Amsterdam to start shoot and work with food & drinks full-time. Since then I’ve had the pleasure to follow Anna and Calle’s journey building what Stockholms Bränneri is today and to document their phenomenal products and all the lovely people making it happen like @erihas. Right now they are celebrating 5 years, so make sure to show them some love over at @stockholmsbranneri 🖤
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#stockholmsbränneri #stockholmsbranneri #cocktails #martini #gin #artisangin #gindestillery #cocktailphotography #petterbacklund

Gnocchi with brown butter, sage and parmigiano by

Gnocchi with brown butter, sage and parmigiano by @foodbysofia and @tove_nilsson for @tidningenbuffe - a perfect weekday dish in my opinion. I also like to add some extra butter fried chanterelles on top when I cook it myself. Just google “gnocchi buffe” and you will find the recipe 🌿👍🏼
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#gnocchi #tidningenbuffe #sage #gnocchirecipe #parmigiano #petterbacklund #skarpagent

Celebrating the end of restrictions in Sweden with

Celebrating the end of restrictions in Sweden with this great Music Themed menu at @woodstockholm 🖤
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#woodstockholm #petterbacklund

Desirée Jaks @pooolskiii - head chef at Spesso in

Desirée Jaks @pooolskiii - head chef at Spesso in Stockholm. Together with some other familiar chefs, she’s one of the participants in the tv show “Kockarnas Kamp” that premieres tonight. Had the pleasure to taste her lovely food a few weeks ago at Tomorrow’s Table by @theabsolutcompany - Best of luck to you and @fridaronge🌟
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#desireejaks #kockarnaskamp #tomorrowstable #spesso #petterbacklund

I’m so happy for chef @filipgemzell with team a

I’m so happy for chef @filipgemzell with team at @restaurangang who received their first Michelin star today. Also very excited to see this restaurant located just outside my hometown also being recognised with a Michelin Green Star for their sustainable credentials 🌿🖤
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#restaurangäng #restaurangang #filipgemzell #tvååker #halland #åkulla #ästad #michelinguide #guidemichelin #michelinnordic #petterbacklund

Artisan gelato at @orum119 - a boutique hotel and

Artisan gelato at @orum119 - a boutique hotel and restaurant located in the beautiful southern countryside called Österlen. We had a few beautiful days there this summer together with stylist @tove_nilsson , videographer @maxwangdahl and @skarpagent - The restaurant is open all weekend 🌿
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#örum119 #örum #österlen #skåne #gelato #glass #artisanicecream #petterbacklund #skarp

Dry aged Duroc pork collar, lacinato pesto, carrot

Dry aged Duroc pork collar, lacinato pesto, carrots, pickled spruce, chanterelles and ramson capers by chef @martinbrag at @temporartxbrag - Looking forward to next volume, maybe this fall @temporart ? 🖤
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#temporart #temporärtxbrag #porkcollar #duroc #durocpigs #kantareller #stockholmrestaurant #stockholm #restaurantstockholm #martinbrag #foodphotography #petterbacklund #temporärt

A quiet early morning catching crayfish in a lake

A quiet early morning catching crayfish in a lake in the middle of Småland, Sweden. The catch was then prepared over open fire by @berlin_linda and made into a terrific kind of lobster roll with crayfish. In the magazine @tidningenbuffe 2019.
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#crayfish #kräftor #tidningenbuffe #småland #smaland #ica #lobsterroll #petterbacklund

Chanterelle ravioli with Gruyère, browned butter

Chanterelle ravioli with Gruyère, browned butter and sage. Recipe below (Swedish) 🌿
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Inredienser (4 personer)
Pastadeg
300 g (ca 4,5 dl) tipo ”00” mjöl alternativt durumvetemjöl
3 st ägg
äggula (till pensling)
salt
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Fyllning
400 g färska kantareller
25 g smör
1 st schalottenlök
2 st vitlöksklyftor
1,5 dl riven Gruyère AOP Réserve
50 g färskost
0,5 dl vispgrädde
2 msk äppelcidervinäger
1 tsk havssalt
Nymald svartpeppar
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Topping
100 g smör
Ca 10 st salviablad
Ca 12 st kantareller
havssalt

1. Pastadeg:
Lägg mjölet i en hög på arbetsbänken. Gör ett hål i toppen likt en vulkan och lägg i äggen och saltet. Blanda samman alla ingredienser med en gaffel.

När ingredienserna gått ihop till en smulig deg knådar du den med händerna tills att den är smidig. Det tar ca 5 minuter och du ska ta i ordentligt.

Täck sedan med plast och låt vila minst 45 min i kylen.

2. Fyllning:
Finhacka kantareller (spara ca 12 st till garnityr). Skala och finhacka schalottenlök och vitlök. Fräs svamp, lök och vitlök i smör ca 10 min. Strö över havssalt.

Blanda riven Gruyère AOP med färskost, grädde, äppelcidervinäger och peppar. Blanda ner svampen.

Dela degen i fyra delar. Kavla ut en i taget med pastamaskin eller för hand. Degen ska vara 1mm tjock och ca 10 cm bred.

Fördela fem matskedar med fyllning längs ena halvan av remsan. Skär ut cirklar med en sporre eller använd ett tunt glas som stans runt om fyllningen. 5 cm i diameter.

Pensla med ägg runt om och lägg över den andra halvan och var noga med att pressa ut ev luft när raviolin tillsluts. Se till att kanterna sitter ihop väl så att fyllningen inte läcker ut. Ta en gaffel och tryck ihop kanterna om det behövs. Strö polenta eller mannagryn på en bricka för att inte pastan ska klibba fast. Låt den stå luftigt i rumstemperatur.
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3. Topping:
Bryn smöret på medelvärme och lägg i salviabladen. När salviabladen blivit krispiga är de klara. Stek de sista kantareller hårt i smör och salta lätt.
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4. Tillagning
Koka pastan i saltat vatten ca 2 min. Ta upp med hålslev och lägg upp i djupa tallrikar. Servera med brynt salviasmör, salviabladen och de krispiga kantarellerna och njut!

#gruyereaop #gruyere #ravioli #petterbacklund

On the northern slopes of the volcano Etna you wil

On the northern slopes of the volcano Etna you will find the Belgium winemaker @frankcornelissen_winery . In 2001 he moved to Sicily and established the estate when Etna as a wine region still was undiscovered. The aim was to create a wine that expressed the unique terroir with the over 100 year old vines growing at 600-1 000 m altitude. Famous for his beloved wines Susucaru, MunJebel and Magma.

After an early coffee in the winery, Frank took us up to his top contrada (single vineyard) “Barbabecchi“. From this area they produce their grand vin called MAGMA with 100% Nerello Mascalese. A wine which reflect ultimate territorial identity and mineral depth that I had the pleasure to enjoy at @oaxenkrog recently. If you find this bottle it’s a must.

The vines are cultivated on terraces using the traditional system called “Alberello” (bush wines). This let the vine grow free standing and in between you will find flowers and herbs. Together with fruit trees and olive groves they search to reduce monoculture.

If you are not going to Sicily anytime soon, you can find Frank’s beautiful wines all around the world at great restaurants and winebars and in Sweden through @vinnatur
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#frankcornelissen #frankcornelissenwines #munjebel #susucaru #etna #sicily #etnarosso #sicilia

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