JOURNAL

Latest updates on my instagram: @Petter_Backlund

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 me 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 a while ago. If you find this bottle at your favorite wine bar or restaurant you should definitelytreat yourself.

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 #munjebel #susucaru #etna #petterbacklund

NOUR, Sayan Isaksson’s intimate one star restaur

NOUR, Sayan Isaksson’s intimate one star restaurant located in a townhouse at Norrlandsgatan 24, Stockholm. @sayan_isaan serves a well-composed tasting menu with a beautiful mix of Asian and Nordic flavors that honor his heritage. Definitely worth a visit when in Stockholm.
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@restaurantnour
#nourrestaurant #nour #sayanisaksson #petterbacklund

I always enjoy shooting water, drinks and beverage

I always enjoy shooting water, drinks and beverages. Here are a few ones together with my favorite water company @aarke 🖤
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#aarke #carbonator #petterbacklund

Tantanmen Ramen, a delicious comfort noodle soup b

Tantanmen Ramen, a delicious comfort noodle soup by @jenniewallden that we shot together for her latest book ”NUDLAR” last spring. Get the recipe on page 114 👏🏼
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#tantanmen #ramen #jenniewallden #petterbacklund #tantanmenramen

I just had the opportunity to visit E. Guigal, an

I just had the opportunity to visit E. Guigal, an iconic and prestigious family winery in the Northern Rhone Valley. Located just south of the ancient Roman city of Vienne, the third-generation winemaker Philippe Guigal, showed us around the cellars and gave us an in-depth explanation of their history and winemaking philosophy.

As we walked through the cellars, the aromas of aging wines and oak barrels were tantalizing, and we could really feel the passion that the Guigal family has for producing their prestigious world-class wines. The tasting was spectacular, with the Côte Rôtie (including the single vineyard La Mouline, La Turque och La Landonne), Saint-Joseph, and Hermitage all showcasing the very best of the Northern Rhone's terroir. Their powerful wines are elegant, complex, and balanced, demonstrating the family's unwavering commitment to quality and tradition.

In the afternoon, we drove up to their single vineyards, the ”Big Three”: La Mouline, La Landonne, and La Turque. The rugged landscapes and terraces with steep rows of Syrah and Viognier stretching up into the hillsides is a true testament to the family's dedication of producing exceptional wines with the utmost care and attention to detail.

We continued our trip by driving south to historical appellation Châteauneuf-du-Pape to visit their other winery, Château de Nalys. Here we were introduced to the local and knowledgeable winemaker Ralph Garcin who gave us a tour of the property and explained the unique terroir of the region. The vineyards were located among ancient fields of pebbles, typically made of quartz which are the remnants of Alpine glaciers, smoothed over the years by the Rhone river as you can see in the first photo.

We tried some of their just bottled 2020 and 2021 Châteauneuf-du-Pape Rouge and Blanc showcasing the richness and complexity of the region that definitely has a great potential of aging. I haven’t been drinking much white wines from Châteauneuf-du-Pape which definitely was an eyeopener.

Looking forward to visit the area during harvest next time.

@wine.affair @domaineguigal @chateaudenalys

A late afternoon in the old Alfama quarters of Lis

A late afternoon in the old Alfama quarters of Lisbon. Delicious fresh grilled fish with lots of lemon and a simple side salad. Great simplicity 🍋
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#portugal #lisbon #lissabon #alfama #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 #vinnatur #umbria #italianwine #petterbacklund

Ville and Bes, still the best we got in Sweden 🖤 @lilla_napoli in Falkenberg.
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#lillanapoli #falkenberg #napolitana #petterbacklund

Pater Noster - A unique luxury retreat located on

Pater Noster - A unique luxury retreat located on the rocky island Hamneskär in Bohuslän. Besides the majestic red cast iron lighthouse built in 1868, one can enjoy wonderful food based on local produce. Had the pleasure to visit the island together with @laphroaig and to indulge in an overload of sea food and great Scotch whiskey.
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@pater_noster_on_the_horizon
@laphroaig @seizocreative

Mayak Gyeran - Korean marinated eggs. A sweet and

Mayak Gyeran - Korean marinated eggs. A sweet and savory marinade with aromatics from the garlic, green onion, onion, and chili peppers, as well as the nutty aromas from the sesame oil and seeds. Often served as banchan (Korean side dish) but pictured above served on somen noodles. Recipe on page 127 in @jenniewallden new book about noodles.
Beautiful shop sticks in masur birch by @vandorff | @bonnibonne
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#mayakgyeran #jenniewallden #koreanfood #petterbacklund

Årets Glögg 2022 by @stockholmsbranneri - this y

Årets Glögg 2022 by @stockholmsbranneri - this year’s edition is made by a blend of apple cider and wine with rowanberries, lingonberries, gooseberries, Stockholms Akvavit and Christmas spices. Serve over ice or heated as a traditional Glögg.
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#glögg #stockholmsbränneri #temporärt #petterbacklund

A creamy pesto rigatoni with Gruyère AOP, lemon a

A creamy pesto rigatoni with Gruyère AOP, lemon and lots of pistachios.

A quick and delicious cheesy pasta dish packed with fresh herbs and lots of pistachios. Use a mix of herbs like basil, tarragon, oregano and rosemary to enrich the flavours and finish of the dish with your best olive oil. Two tips: Blanch your herbs to get a greener and brighter color. Use some of the starchy pasta water when tossing the pasta to coat everything and make it extra glossy.

Ingredients:
300 g rigatoni or penne

1 garlic clove
1,5 dl grated Gruyère AOP
1,5 dl fresh basil (1 pot)
1 dl mix of fresh herbs like tarragon, parsley oregano and rosemary (1/2 pot)
1,5 dl pistachios
1 dl great quality olive oil
Black pepper
Salt
Lemon zest

1 dl pasta water

How to:
Bring water to boil. Add salt and the pasta and cook al dente

Cut the Gruyère AOP into small pieces and place it together with the fresh herbs, garlic and most of the pistachios (save some for garnish) in a food processor or blender.

Blitz until the mix is finely chopped.

Add olive oil of great quality and blend quickly.

Strain the pasta but save a cup of the salty and starchy pasta water.

Toss the pasta with the pesto in a separate bowl (the pasta pot is too hot and will make your pesto brown) and add approximately 1 dl of the pasta water.

Serve the pasta right away with some chopped pistachios, a few leaves of basil, freshly ground black pepper and just a touch of lemon zest.

Enjoy!
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#legruyereaop #gruyerestories #weloveswisscheese #petterbacklund

Chef @niklasekstedt + a delicous tarte flambée th

Chef @niklasekstedt + a delicous tarte flambée that you can find in his latest book Ekstedt Hemma. A thin and crispy pizza covered with crème fraîche, thinly-sliced onion and in this version smoked ham and pesto. It originates from the Alsace region between France and Germany where farmers made this in woodfired stoves to check the temperature before baking their bread. By breaking off a little piece of dough, rolling it out thinly and lay it on the hot stone slab in the oven they could see how fast the dough crips up. One very smart person than added his favorite ingredients: bacon, cream and onion on top of the dough and voilà. Quick, easy and always delicious!
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Book: Ekstedt Hemma
@niklasekstedt @thomaseidefors @lindalundgren1 @reb.lens @kvdkg @bookmark_forlag @skarpagent
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#niklasekstedt #ekstedthemma #tarteflambée #petterbacklund

Snapshots from a great trip to Pilsen in Czech Rep

Snapshots from a great trip to Pilsen in Czech Republic visiting @pilsnerurquell and celebrating their 180th anniversary. Got to drink their phenomenal unpasteurized and unfiltered pilsner straight from the barrel and it was just a complete game changer. Such a smooth beer with a fresh and vibrant aroma. Available at some few bars around the world under the name Tankovna. This beer is made in open fermented Czech oak barrels in the cellars underneath the brewery. Humble to watch all the craftsmanship that goes into this beer. Looking forward to visit Czech Republic and the brewery soon again 🍻
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@aworldbeneath #pilsnerurquell #pilsnerfest #awb #petterbacklund #pilsen

New thin stackable glassware from @aarke - beautif

New thin stackable glassware from @aarke - beautiful minimalistic design with great functionality. Fun days shooting this with one of my favorite interior stylists @idalauga earlier this year. Recently saw them at @grandpastore if you want to check them out in person 👍🏼
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@skarpagent
Ad @malin_gafvert
Assistent @asel.alba
Location @emmecrona
#aarke #glassware #petterbacklund #idalauga

New book about Noodles just came out with @jenniew

New book about Noodles just came out with @jenniewallden - a fun and delicious project we did this spring with @polarisfakta. Indulge in spicy, creamy, fresh and flavorful noodle dishes. You will find a big selection of recipes ranging from quick and easy express noodle dishes to spicy stir fried south east asian flavours to creamy ramen soups. Accessible and delicious, as always when Jennie creates her dishes and recipes 👏🏼
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#nudlar #jenniewallden #noodles #polarisfakta #petterbacklund

National holiday in Sweden celebrating the cinnamo

National holiday in Sweden celebrating the cinnamon roll today. I will get mine in Stockholm from Alfred at @svedjanbagerisoder and Petrus at @dandimpens 👏🏼
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#svedjan #dåndimpens #kanelbullar #kanelbullensdag #petterbacklund

[AD] Creamed Corn with Gruyère AOP, jalapeños an

[AD] Creamed Corn with Gruyère AOP, jalapeños and cilantro. A delicious, cheesy and creamy add on to your next tacos fiesta. It’s easy and quick to prepare and it will add lots of salty, sweet and spicy flavours. Goes very well with carnitas, some lime mayo, avocado and thinly sliced radishes.Recipe in Swedish below:

Ingredienser:
125 g Gruyère AOP Réserve
340 g Majs
2 st Vitlöksklyftor
2,5 msk Smör
1/2 Jalapeño (finhackad)
2,5 dl Vispgrädde
1 st lime (zest)
Koriander en näve.
Havssalt en stor nypa
Svartpeppar - ett kryddmått grov nymald

Instruktioner:

Skölj av majsen i ett durkslag och låt den rinna av. Skala och hacka vitlöken fint. Hacka jalapeñon (anpassa efter önskad hetta). 
Fräs vitlök och jalapeño på låg värme i smöret. Häll i majsen och fräs lite till innan du häller i grädden. Sjud utan lock på svag värme ca 10 min.

Riv Gruyère AOP och blanda i.

Häll över hälften av majsen i en skål och mixa den grovt. Häll sedan tillbaka majsen i kastrullen och blanda ner zesten från en tvättad lime. Smaka av med salt och nymald svartpeppar och toppa med koriander.

Servera i tacos tillsammans med carnitas, pico de gallo, avokado och tunt hyvlade rädisor.
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@weloveswisscheese_nordics @gruyere_aop #legruyereaop #weloveswisscheese #gruyerestories #gruyereaop #petterbacklund

Mirta Menestrina, grape farmer and part of the @me

Mirta Menestrina, grape farmer and part of the @mezzacoronait co-operative in the northern Italian alp region, Trentino-Alto Adige. Her family has been cultivating the typical variety of the region, Teroldego, for generations and she invited us to join the harvest and enjoy a taste in her vineyard. Tried many delicious vintages of @rotarispumante and also their Mezzacorona Pinot Nero - which is such a great value and juicy red available at systembolaget. Such inspiring and educative days in the beautiful mountains and a pure joy to capture it. Thank you @matapollonio @thewineagency 👏🏼
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#mezzacorona #rotari #trentino #thewineagency #petterbacklund

Hokkaido pumpkin, Oscietra Caviar, buckwheat and b

Hokkaido pumpkin, Oscietra Caviar, buckwheat and buttermilk by chef @martinbrag together with studio @temporart.
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#temporartxbrag #temporart #martinbrag #stockholm #petterbacklund

Late summer evenings at one of my favorite neighbo

Late summer evenings at one of my favorite neighborhood bars @barhommage 🖤
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#barhommage #hommage #södermalm #stockholm #petterbacklund

Cinnamon rolls by @petrus.jakobsson - make sure to

Cinnamon rolls by @petrus.jakobsson - make sure to follow their new bakery/project at @dandimpens. Located at Fiskhallsvägen, Årsta Partihallar - (check their insta stories if they are open and if so, what they are baking ) 👍🏼
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#cinnamonrolls #dåndimpens #petrus #kanelbullar #petterbacklund

Some snapshots from an early morming at @terrenovi

Some snapshots from an early morming at @terrenovino outside Greve in Chianti. My heart gets warm just thinking about the chill humid morning fog, the vivid soundscape of dogs barking down the valley and chickens cackling in the sunrise. Can’t wait to go back to Italy in a few weeks and this time also with our baby Laura 🖤
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#terreno #greveinchianti #tuscany #chianti #petterbacklund

Gnocchi with chanterelles, fried sage, browned but

Gnocchi with chanterelles, fried sage, browned butter and pecorino. One of many delicious recipes that are in season right now from the book “Processen” by @sedir. Fun project together with stylist @hedvigcornelia and @openstudio released earlier this year.
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#sedir #gnocchi #petterbacklund #temporart #openstudio

Head Chef Filip Gemzell (@filipgemzell) at 1 star

Head Chef Filip Gemzell (@filipgemzell) at 1 star restauarant ÄNG (@restaurangang), located outside of Varberg on the Swedish west coast. They just re:opened in a new gorgeous greenhouse with so many beautiful, well thought out details. If you haven’t been, make sure to pay a visit this upcoming fall.
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#restaurangäng #rastaurangang #filipgemzell #ästad #petterbacklund

New book about foraging and wild Nordic flavours c

New book about foraging and wild Nordic flavours coming this fall by Lena Engelmark Embertsén, Ola Engelmark and @fredrikjohnsssson. Their deep knowledge, love and passion for our surrounding wild life and forests and how to gather, preserve and create phenomenal dishes have been true inspiring to witness. The book is called “Granskott, vårbrodd och tjärdoft : om kärleken till det vilda nordiska köket” and will be available September 7th by @carlssonbokforlag. Illustrations by @katy_kimbell - More info in Swedish below:

“Livet är en lång upptäcktsresa. Eller egentligen flera som pågår samtidigt, men i olika riktningar. Här väljer författarna en och berättar om kärleksresan till de vilda smakernas land. Var smak med sin egenart, tydligt syrlig eller med kraftfull beska. Någon med en vaniljton så försynt att du behöver närma dig den försiktigt för att den inte ska dunsta bort innan den ligger på tallriken.

De är tre som berättar, var och en med sin historia. Lena som har prisats för sin talang att leta, hitta och förädla de vilda växternas och svamparnas smaker, bortom vardagen. Fredrik som med intuition, kunnande och handlag komponerar smak och textur så vilt att det tänt Michelinstjärnor. Och Ola som följer skogens och ängens ekosystem, vårdar mark och växter med varsam hand för att mångfalden ska myllra mer, ge ännu fler smaker.

Ta med dig smakglädjen, på med kängorna och följ med till en förundrans smakvärld!”

@hogtorpgard
#högtorpgård #fredrikjohnsson #petterbacklund #hogtorp

Gelato at the charming countryside boutique hotel

Gelato at the charming countryside boutique hotel @orum119 - a few summery stills created together with @tove_nilsson
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@skarpagent #örum119 #orum119 #petterbacklund

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