📷 Professional Photographer 🍗 Food Stylist 🖱 Full Stack Designer Runs one of 🇸🇪 largest food blogs - Landleys kök 📽 YouTube Channel 👇
After a superb breakfast at Bjertorp Slott, this day has been filled with food. I started my lunch with a Bison burger from Wrågården.
Then it was time for a three course lunch from Gunnebo Slott;
Fermented beans with cress mousse and smokey oysters.
Fire-baked red beets with cauliflower, parsley salad, apple- and butter sauce, fermented rose petals and a variation of rabbit.
Carrot salad with rye, hazelnuts, celery mayo and Wrångebäck cheese.
Now I probably won't have to eat for an hour or two... #västsverige #visitsweden #smakapåvästsverige #smiutomhusmatlagning #wrågården #gunneboslott
What a day it's been. Today I've been traveling around west Sweden, meeting some of the people who makes this country so amazing and so better tasting. I'm talking about the small companies working with food and beverages, sustainability and environment, ecology and animal welfare - hand in hand with new ideas and really great products. This is inspiring!
From Almnäs bruk cheese factory in Hjo, Wrågården and their bison farm in Falköping, to the beermakers Qvänum Mat & Malt in Kvänum. We also managed to fit in a lunch at Teaterbaren in Falköping to try Kullings kalvdans.
All these producers are represented in tomorrow's Swedish Championship in outdoor cooking. Looking forward to that.
Don't forget to have a look at @vastsverige where you'll find more pictures from today.
#västsverige #visitsweden #smakapåvästsverige #smiutomhusmatlagning
Charging and packing... This morning I'm getting on a train to take over the 👉 @vastsverige account on Instagram and Facebook. On the agenda this weekend; Swedish Championship in Outdoor Cooking (SM I utomhusmatlagning) and Sweden Outdoor Festival. I hope you'll join me.
It started out as a simple Wednesday dinner, but somewhere in the middle I got feeling... and ended up with this - dill-pimped potato and celeriak puree, honey and lemon roasted rutabaga, almonds and onions, served with a new favorite - Chicken Steaks from #kronfågel. Yum! Chicken should always be done this way.
A big thanks to everyone who came today. Here are some of the seasonal deliciousness that were served at today's breakfast with #AEG at @portal_restaurant.
Slide to see more (drool warning is issued)...
1) Smörrebröd on rye bread with deer, artichokes and chanterelles.
2) A variation of pumpkin; pureed, pickled and planed. Served with roasted buckwheat and plums.
3) Baked deer for the smörrebröd
4) Madeleines going into the oven
5) Erika Boström from AEG, a non edible Madeleine Landley and Klas Lindberg, owner and chef at Portal Restaurant, and the main attraction - the steam oven from AEG that all of the food had been cooked in.
(Last pic by Helena Pettersson from Abby PR)
Yesterday's 6 hour #BBQ was a blast. Brisket and ribs served with mac n cheese, coleslaw, fried beans, pickled red onions and toast.
Landmann smoker and the awesome dual sensor Bluetooth-thermometer WeGrill (that I can't live without) comes from @kitchentimese. Pecanwood used for bbq'ing comes from @texasbbqsweden. Mysbralla from my own closet haha.