JOURNAL

Latest updates on my instagram: @Petter_Backlund

Dear friends, About a month ago, my life took an

Dear friends,

About a month ago, my life took an unexpected turn. I was diagnosed with cancer—a diagnosis that, overnight, shifted everything I thought I knew. Within 48 hours, I was hospitalized and began treatment. While the prognosis is optimistic, the journey ahead will be long, involving multiple treatments and a redefinition of normalcy.

I am profoundly thankful for the outstanding care I’ve received at NKS and for the advancements in cancer research that have made treatments like mine possible. As I navigate my second round of treatment, I’m learning to embrace this new chapter with as much grace as I can muster.

At this point, the best way I can contribute to this incredible science—and also sustain my business — is by using some of my work that I’ve created over the past ten years. These photos will be sold through auctions and sales here on Instagram.

Nine works will be auctioned in the comments, and the tenth will be sold at a fixed price to give everyone who wants to contribute the chance to do so. 30% of the proceeds will go to Cancerfonden to fund vital research. The remaining proceeds will cover the costs of my business and the studio I’ve built over the years—a space I dream will still be here when I’ve recovered.

The collection will be unveiled on Wednesday, December 4th, and the auctions will conclude on Sunday, December 8th at 16.00.

Finally, I want to express my heartfelt gratitude for all the love and support I’ve received over these past weeks. It has truly moved me and I feel very strong and positive!

Petter 🤍

Risotto with porcini, chanterelles, and Parmigiano

Risotto with porcini, chanterelles, and Parmigiano — a dish that definitely embodies the essence of Italian comfort. Discover this delightful recipe on page 101 of @dantezia’s latest book, Dantes Italien. We had the pleasure of capturing this culinary journey last autumn, in Dante’s home just outside of the charming town of Feltre, in Northern Italy.

Pater Noster – A truly extraordinary luxury retr

Alfred Hellström – Svedjan Bageri As we step i

Alfred Hellström – Svedjan Bageri
As we step into the week of cinnamon ahead, here are my top five picks for the best cinnamon rolls in Stockholm. Each one offers a unique touch of craftsmanship and warmth:
@svedjanbagerisoder
@dandimpens
@bergstrandsbageri
@tvasystrarsbageri
@lillebrorsbageri

Also a few others worth checking out: @bagerikompass, @stora_bageriet, @paulinas.kok.kakeri @parkkonditori

Welcome to @stallet.studio, the space I share with

Welcome to @stallet.studio, the space I share with @gkstories, @victorianordstrom, and @luisegreenkitchenstories. It’s where we cook, shoot, and come up with most of our projects. We also rent it out for photo and video productions, product launches, private dining & meetings and PR events.

We moved in a little over a year ago, and it’s slowly evolved into what feels like our second living room. It has two kitchens: a prep kitchen with a professional dishwasher and a studio kitchen, each designed to make it as functional as possible while looking good. The building itself is tucked away in a courtyard at Slussen and was originally a stable for the silk weaving factory next door (still up and running, by the way). Our approach has been to honor the building’s history while bringing in materials that balance form and function.

We started with the essentials: a new concrete floor and a custom stainless steel benchtop by @decosteel in the prep kitchen, paired with 10x10 tiles from @terrastudios__ in the perfect shade of ”havre.” The studio kitchen is made with solid Swedish oak from @passa.works, 6mm stainless steel countertops by Decosteel, appliances by @bertazzoni_official, a custom wall mixer from @vola.denmark, and an espresso machine by @lapavoninordic that’s pretty much always in use.

We also have some wonderful pieces by local artists: Ceramics @skillgate, Pojagi @ateljebonan and many great objects by @bonnibonne & @studioformbart

For those of you who’ve already visited, and for those who haven’t yet, we hope to see you here soon!

Day 1: Braised pork knuckle, gently simmered in wh

Day 1: Braised pork knuckle, gently simmered in white wine, apples, and herbs, resulting in a rich, velvety jus. Serve it alongside perfectly roasted potatoes with rosemary and a side of crispy green beans. Don’t forget to save the succulent pork leftovers—they will become an exceptional ragù for tomorrow. You’ll find the recipes on pages 119 and 66 of @dantezia’s latest book, “Dante’s Italien” —which we shot exactly a year ago at his family home just outside Feltre, in northern Italy. I can assure you, the book is filled with wonderful recipes perfect for the autumn season ahead.

Lotta Klemming, Sweden’s only female oyster dive

Lotta Klemming, Sweden’s only female oyster diver, has recently opened her beautiful guest house, @klemmingsostron “Ostrongården,” located in Grebbestad on the Swedish west coast. The interior design is a work of art, featuring tables made of oyster terrazzo and thoughtfully curated details throughout. I had the pleasure of visiting her recently with @talisker to learn more about the fascinating world of oysters. From the mineral-rich and delicately sweet ”Ostrea Edulis,” or European flat oysters, to the robust ”Crassostrea Gigas,” the so-called Pacific oysters, each variety offers a unique tasting experience. Lotta and her father skillfully hand-pick these oysters while diving, one by one, often braving the quite rough weather of the west coast.

For an exquisite serving, try them grilled with a touch of horseradish, lemon, browned butter, and dill—a perfect harmony of brine and butter, especially enjoyed with Talisker 18.

Learn more about the art of oyster diving and immerse yourself in Lotta’s expertise through her book, “Vildplockade ostron” (Swedish). A must-read for all oyster enthusiasts!

Last photo by @klemmingsostron

Thank you!
Talisker Adventure
@talisker
@lottaklemming
@awb

New book by @wigersmat named “Gott som fan”, t

New book by @wigersmat named “Gott som fan”, that I had the pleasure to shoot last year at Fårö. Loads of cheesy, buttery and fried delicious recipes in a very laidback manner. Some favorites are the jalapeño marmalade, her schnitzel and the mushroom cavallo nero pizza pictured above.

Graphic design by @li_soderberg
Publisher @tukan_forlag
@skarp.est1999

Solbullar - Dåndimpens. One more week before @dan

Solbullar - Dåndimpens. One more week before @dandimpens close for vacation (v29,30,31).
Located at Årsta Partihallar, Stockholm.

Indulged in an unforgettable culinary journey yest

Indulged in an unforgettable culinary journey yesterday with Range Rover House at the exquisite two-star restaurant AIRA in Djurgården. Drove the elegant Range Rover Sport to this beautiful venue where we were treated with a speech by AIRA’s founder, @tommymyllymaki, and his childhood friend but also talented product designer @jensfager. They shared the meticulous attention to detail that goes into every aspect of the dining experience at AIRA, and how they constantly innovate to enhance the guest experience and improve staff workflow through design. There are many similarities between creating a timeless car design, like the iconic Land Rovers, and crafting an exceptional dining experience.

We then enjoyed a phenomenal 16 course menu with a very well curated wine pairing by @carl_frosterud w/ team. A true highlight for me this evening was the sublime pigeon dish with morels, licorice, sake and tagetes — a true testament to AIRA’s culinary mastery by @tommymyllymaki & @pi.thanh.le with team.

@landroversverige
@airasthlm
@aworldbeneath

#RangeRoverHouse #AIRAStockholm #aworldbeneath

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.
___
@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

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