JOURNAL

Latest updates on my instagram: @Petter_Backlund

Spaghetti con le polpette, one of many cherished a

Spaghetti con le polpette, one of many cherished and delectable classics from the upcoming book “Dantes Italien” by @dantezia. Authentic recipes from his relatives are blended with modern twists on old favorites. Available for pre-order now, with a release date set for April 29th.

@mondialforlag
@linnea.paulsson.neppelberg
@skarpagent

Stockholmsbränneri has just added a fantastic new

Stockholmsbränneri has just added a fantastic new vodka to their collection of spirits. Gather some friends, enjoy The Big Lebowski and drink some White Russians.

The @stockholmsbranneri take on the classic is called SIBIRIEN and this is how you make it:

- Two parts Vodka
- Two parts simple syrup made with Stockholms Aperitif – Svart*
- One part heavy cream
Stir in a glass filled with ice.

*To make the simple syrup with Stockholms Aperitif – Svart: Dissolve one part sugar (by weight) in two parts Stockholms Aperitif – Svart (by volume).

Shot at @stallet.studio and label design by @carlbachmanndesign

Next week, Trondheim will be at the culinary foref

Next week, Trondheim will be at the culinary forefront for the Bocuse d’Or Europe 2024. I had the chance to observe Team Sweden’s preparations for an article in @restaurangvarlden with @piabendel1 and I’m sure the formidable quartet of candidate @gustav.leonhardt, commis @noel.moglia, coach @petersweeter, and president @tommymyllymaki will make it to the top. Reflecting on a personal dining experience, Gustav left a long lasting impression on me a few years ago at Agrikultur with an ingenious blend of flavors and meticulous attention to details. Final results will be presented this Wednesday the 20th. Best of luck, Team Sweden 🖤

@bocusedor_sweden
#bocusedoreurope

Timeless elegance by designer Björn Dahlström fo

Timeless elegance by designer Björn Dahlström for Orrefors in their collection ”Informal”. Shot at local favorite and a regular in the 50 best bar list @tjoget. With the great stylist @idalauga we tried to showcase the versatile pieces that blur the lines between everyday and special occasions. Whether it’s a crisp Savagnin from Jura or a refreshing lemonade.

A lovely day with this great team + tjoget crew.
@orrefors
@dahlstrom_design
@idalauga
@skarpagent
@irena_krajnc
@emma.eleonoraa
@noeledling
@edling.agency

Pollo alla Cacciatora: Just one of many delicious

The unveiling of Daniel Berlin’s latest culinary

The unveiling of Daniel Berlin’s latest culinary venture, VYN, nestled on the picturesque coast just outside Simrishamn on the southeastern shores of Scania, has been the most eagerly awaited restaurant launch in years. @d_berlin, revered as one of Sweden’s most humble yet celebrated chefs, had set lofty expectations with this new @danielberlinrestaurant, following his remarkable achievement of running his two Michelin stars at his previous restaurant in Skåne-Tranås. The experience not only met but surpassed my high expectations, offering one of the most unforgettable dining experiences of my life. The evening was a symphony of confidence, respect, and precision, delivering dishes that were not only delectable but also showcased a meticulous balance of temperatures and textures, complemented by warm, thoughtful and friendly service without being boring. Among the myriad of culinary delights, the charred and iced scallop, with Aroma apple and sugar kelp, stood out as a memorable highlight. VYN is a testament to the local charm, the enchanting surroundings, and the exquisite interior that contribute to an unparalleled dining experience.

Always a great time with you two @sthlmfoodie & @stockholmfood 👏🏼

In @niklasekstedt’s garden, where the air is fil

In @niklasekstedt’s garden, where the air is filled with sizzleing grills and laughter of family gatherings, I’ve been trying to capture moments that speak to the heart of outdoor cooking. With our book “Ekstedt grillar / Knep och hemligheter“ set to be released on March 27th, I find myself reflecting on the simple pleasures that make this collection so special. It’s about the sound of food hitting the grill, charcoal burning cream, the incredible aromas wafting through the air, and the joy of tasting dishes that are bursting with flavor. This book brings to life the experience of family meals under the open sky, where the buzz of conversation and the occasional backdrop of skateboarding blend into the perfect setting for enjoying food together. It’s a celebration of the delicious and the everyday, all set within the vibrant scene of Ekstedt’s garden.

I will share some more shots after the release 👍🏼

A collaboration with stylist @victorianordstrom, chef @rodrigo_rod_perez, @katarina.ekstedt, art director @kvdkg, @skarpagent and publisher @bookmark_forlag

#niklasekstedt #ekstedtgrillar #petterbacklund

Yoko Yamano X Tokyo Saikai - ”Cords” tableware

Yoko Yamano X Tokyo Saikai - ”Cords” tableware. Released at @stockholmsbranneri during the Stockholm Furniture Fair February 7-8th. Swing by @brannerian between 17-19 for a drink and to have a glance at these new beautiful products and have a chat with artist @yoko_yamano & @tokyosaikai.jp

#yokoyamano #tokyosaikai #stockholmsbränneri #petterbacklund

Gaggan Anand X Bruno Verjus, served an epicurean a

Gaggan Anand X Bruno Verjus, served an epicurean adventure at @gaggan_anand’s Bangkok gem, where the vibrant essence of India met @bruno_verjus finesse of French cuisine in a Thailand setting. A mesmerizing blend of Indian flavors and French culinary elegance with strong focus on phenomenal produce. For instance the Bruno signature dish, Tarte Au Chocolate Avec Caviar, but with a coconut cream instead, an incredible combination. A true celebration of global gastronomy and a lovely lunch served by these two legends with team 🖤

#gaggananand #brunoverjus #bangkok #petterbacklund

Savoring the vibrant flavors of Bangkok at Som Tam

Savoring the vibrant flavors of Bangkok at Som Tam Jay So! This green papaya salad with shrimps is a wonderful and balanced mix of aromatic sweet, sour, and spicy tones. Served with a few sides of freshly grilled pork neck and chicken wings. If you’re in Bangkok, don’t miss out on this culinary delight.

I samarbete med @lidbyvin för dig över 25 år Th

I samarbete med @lidbyvin för dig över 25 år
The Seghesio Old Vine Zinfandel 2021 (Systembolaget tillfälligt sortiment art.nr: 95337 - 355 kr) stands as a rare testament to the artistry of Zinfandel winemaking by the Seghesio family in Sonoma, California. Zinfandel is not a variety I often drink because the ones I’ve had before have just been too much of everything. This wine however is a rare find in my opinion which really unfolds lots of finesse and minerality while being bold and packed with dark berries and chocolate tones. A result from only using hand picked grapes from old vines (50+ years).

It’s definitely a wine to try by itself, but yesterday I paired it with a Christmas spiced wine braised beef cheek and roasted potatoes. The wine’s robust character complemented the Christmas spices and wild herbs of the dish, it is a standout combo.

Pinsa with Le Gruyère AOP Réserve, jalapeño pic

Pinsa with Le Gruyère AOP Réserve, jalapeño pickled pears, herbs and roasted hazelnuts. A delicious Roman-style pizza with a light and airy crust that is easy to prepare - a perfect dish to share with your family and friends for this upcoming holiday season. Recipe below (in Swedish)

Ingredienser
Pinsabotten - färdiggräddad (230 g) eller baka ut en platt och avlång focaccia
1 vitlöksklyfta
1 krm flingsalt
2 msk olivolja
150 g crème fraiche
4 msk Hasselnötter
150 g Le Gruyère AOP Réserve
1 st päron
1/2 Jalapeño
2 dl 1-1-1-lag (en del ättika 12%, en del socker och en del vatten)
1 knippe rosmarin, basilika och gräslök

Gör så här

Sätt ugnen på 225°.

Blanda ihop 1-1-1-lagen tills sockret löst sig.

Hacka jalapeño och hyvla päronet tunt med en mandolin och lägg i lagen.

Rosta hasselnötterna i en torr stekpanna och hacka grovt.

Pressa vitlöksklyftan och mosa samman med flingsalt och olivolja.

Lägg pinsan på en plåt med bakplåtspapper. Bred på crème fraîche och riv över Le Gruyère AOP Réserve.

Grädda pinsan mitt i ugnen i ca 15 min. Ringla över vitlöksolja och toppa med päron, hasselnötter och färska örter.

Servera med en torr fransk cider.
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@weloveswisscheese_nordics
#gruyerestories #weloveswisscheese #legruyereaop

A list of ten cozy/vibrant/great bars & restaurant

A list of ten cozy/vibrant/great bars & restaurants at Södermalm to visit this December:
@restauranghommage
@bareuropa.eu
@riri.restaurant
@bambi_4_ever
@ninja_bar_
@duvanpub
@brannerian
@woodstockholm
@washokutomosthlm
@cavenizza
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To get in the right Holiday mood you also have the old classics like: Kvarnen, Harvest Home, Pelikan, Half way inn and Soldaten Svejk.

Discerning Japanese tradition, Scandinavian produc

Discerning Japanese tradition, Scandinavian produce with refined cooking techniques and you have Sayan Isakssons @sayan_isaan 1 star restaurant @restaurantnour. Incredible flavours and beautiful details well worth the visit 🖤
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#restaurantnour #sayanisaksson #nour #petterbacklund

Chef Albin Edberg @edbergalbin has put up a delici

Chef Albin Edberg @edbergalbin has put up a delicious new menu at @brannerian paired with superb and innovative (in a good way) cocktails by @sean_eden. I can highly recommend a visit this holiday season 👏🏼
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#stockholmsbränneri #albinedberg #seaneden #petterbacklund

Caramelised onion tarte with Le Gruyère AOP and r

Caramelised onion tarte with Le Gruyère AOP and rosemary. A delicious appetizer or as a starter with the perfect texture of crunchy crust, melted cheese and juicy sweet onions. Recipe below (in Swedish):

Tid ca 45 min

Ingredienser:
300g bananschalottenlök
2 st vitlöksklyftor (finhackade)
30 g smör
4 msk färsk rosmarin finhackat (spara 2 msk till garnering)
1/2 tsk salt
2,5 msk socker
2 msk vitvinsvinäger
130 g Le Gruyère AOP Resérve
1 Förpackning kyld smördeg (à 250 g) eller ännu hellre baka egen.
1 ägg till pensling

Instruktioner:
Sätt ugnen på 200°

Skala löken och dela den i två, spar roten så att den håller ihop.

Stek löken försiktigt i smöret på medelvärme i ca 15 minuter tills att den är gyllene på båda sidor.

Lägg i salt, socker, rosmarin, vitlök och vinäger och stek ytterligare några minuter. Skaka stekpannan försiktigt så att löken inte fastnar. Ta sen bort från värmen.

Riv Le Gruyère AOP Resérve fint.

Rulla ut smördegen och lägg i en passande form så att degen går upp på kanten. Nagga degen med en gaffel och strö sen över osten. Flytta sen försiktigt över löken så att den behåller sin fina form. Pensla sen degkanterna med ett uppvispat ägg. som passar stekpannan och lägg på. Grädda i mitten av ugnen ca 20 minuter eller tills den är gyllene. Om någon del börjar få för mycket färg, täck den ytan med ugnsfolie.

Toppa med resterande rosmarin och en nypa havssalt.

#gruyerestories #weloveswisscheese #legruyereaop

Mackerel, vendace roe, broccoli, buckweat and beur

Mackerel, vendace roe, broccoli, buckweat and beurre blanc by chef @martinbrag during the lovely dinner series with @temporart in Stockholm.

Temporärt x Brag
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Chef: @martinbrag
Concept & set design: @temporart
Stylist: @fannylovisa
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#temporärt #martinbrag #petterbacklund

A delicious savory Ragú with pine nuts by Christo

A delicious savory Ragú with pine nuts by Christopher Åström. Recipe from his new book “Bistro hemma” that we shot a few months ago.

Publisher @bonnierfakta
Chef @christopherastrm
Stylist @hedvigcornelia
Art director @siggekuhlhorn
Agency @skarpagent
Studio @stallet.studio

Spent the day shooting, fishing and learning more

Spent the day shooting, fishing and learning more about lobsters and enjoying some phenomenal whisky on the scenic Swedish west coast together with the Scotch Whisky @talisker. Finished of the day with a lovely sea food dinner and whisky pairing at @brygghusetkrog in Fiskebäckskil.

Had the pleasure to travel across the region of Värmland the other week, meeting local farmers and producers who sells their artisan goods through Skafferi Värmland (@skafferivarmland). Pictured above are the beekeepers Lars and Keiko at Öxnevåls gård outside of Säffle. The importance of beekeeping can’t be emphasized enough for a healthy food system and supporting them by buying local delicious non-fake honey should be a no brainer. I can also highly recommend to listen in on the latest episode of @menyip1 where you can learn more about beekeeping and the dirty business with imported fake honey.
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#skafferivärmland #beekeeping #öxnevålsgård #biodling

Azienda Agricola Lamoresca di Filippo Rizzo in the

Azienda Agricola Lamoresca di Filippo Rizzo in the province of Catania in south eastern Sicily. Spent an early morning with Filippo just before harvest and had a little tasting in the cellar. Beautiful natural wines primarily made from frappato, nero d’avola, grenache och vermentino. Available in Sweden through @vinnatur
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#lamoresca #lamorescawines #filipporizzo #sicily #petterbacklund

Pizza with burrata, cherries and pistachios from t

Pizza with burrata, cherries and pistachios from the book Processen by @sedir. Shot last year at @temporart together with @hedvigcornelia.
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#processen #sedir #petterbacklund

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 phenomenal crayfish sandwich. In the magazine @tidningenbuffe 2019.
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#crayfish #kräftor #tidningenbuffe #smaland #petterbacklund

Peaches, raspberries, vanilla ice cream and sabayo

Peaches, raspberries, vanilla ice cream and sabayon. A terrific dessert from the test kitchen at the newly opened Grand Soleil, located in @grandhotelstockholm. The restaurant has a big and sunny patio with a beautiful view of the old town. In other words, a great spot to enjoy late summer evenings with your friends at.
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#grandsoleil #grandhotelstockholm #stockholm #petterbacklund

Mexican bbq with my new beautiful @vermoutdoor gri

Mexican bbq with my new beautiful @vermoutdoor grill. Handmade and designed in Stockholm in COR-TEN steel with many great details and functions. This evening we made tacos al pastor, lime and jalapeño marinated watermelon, pink palomas and Gruyère aop cream corn. We fired up the grill with birchwood and used the rack in the middle to grill skewers and the hot edges heat up the tortillas and deep fry totopos in a pan. Definitely the best improvement to our outdoor kitchen so far 👏🏼
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@vermoutdoor #vermoutdoor #vermgrill #petterbacklund #fårö

Burnt Basque Cheesecake at @orum119 - beautifully

Burnt Basque Cheesecake at @orum119 - beautifully set in a former school on the southern Swedish countryside. A must visit when road-tripping through Österlen.
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Styling: @tove_nilsson
Production: @skarpagent
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#örum119 #österlen #basquecheesecake #petterbacklund

I recently spent a day in the studio with brillian

I recently spent a day in the studio with brilliant sommelier Alexandra Karosis @akarosis. She just left Aira to work with the Babette/Nizza-family and their new projects. Make sure to read the interview by @evakvanta in the latest issue of @restaurangvarlden.

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