The course focuses on preservation methods you can do at home: drying, pickling, preserving, infusions, and more. You’ll gain inspiration for using wild ingredients in Nordic-inspired restaurant-style food at home, such as in mocktails, syrups, vinegars, oils, mushroom mayonnaise, snacks, accompaniments for cheese, and small finger foods.
You’ll get to taste several products and learn how to combine simple flavour dishes using the ingredients. Recipes will be provided.
About the instructor
Jim-André Stene runs Trøndelag Sankeri, a food producer and supplier of wild ingredients and processed products from the natural landscapes of Trøndelag. The company supplies chefs, restaurants, food producers, and others who want wild, local flavours with a distinct character. Jim-André also holds courses and tastings where he shares knowledge about foraging, safe use, and how ingredients can be preserved through processing.
His work has received national attention, including a nomination for Matprisen 2022, a nomination for Local Food Entrepreneur of the Year 2024, the publication of the book Soppsankeboka – de 100 beste matsoppene våre, and the upcoming documentary Ugress, which premieres in 2027.
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