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NEW SCANDINAVIAN COOKING

Sunday, April 11th

11:30pm on
Runtime: 00:25:38
Widescreen

Costal Express

Starting in the Sami territories of the Arctic, Andreas makes reindeer burgers with wild mushrooms, king crab cocktail and Arctic char with lamb-flavored potato gratin, all using produce he finds along the coast.

Monday, April 12th

12:00am on
Runtime: 00:25:38
Widescreen

Fire in the Belly

Andreas examines how fire changed the way people cook. With an open fire and local salmon, he makes gravlax from an ancient recipe and a local fish soup, before traveling to Japan to discover the secrets of uncooked fish.

Tuesday, April 13th

9:30am on
Runtime: 00:25:38
Widescreen

Captain Haddock

Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats set sail to catch haddock. Andreas makes haddock "envelopes" stuffed with carrots, saffron, cabbage and prosciutto, and then a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.

12:30pm on
Runtime: 00:25:38
Widescreen

Captain Haddock

Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats set sail to catch haddock. Andreas makes haddock "envelopes" stuffed with carrots, saffron, cabbage and prosciutto, and then a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.

4:30pm on
Runtime: 00:25:38
Widescreen

Captain Haddock

Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats set sail to catch haddock. Andreas makes haddock "envelopes" stuffed with carrots, saffron, cabbage and prosciutto, and then a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.

Wednesday, April 14th

3:30am on
Runtime: 00:25:38
Widescreen

Captain Haddock

Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats set sail to catch haddock. Andreas makes haddock "envelopes" stuffed with carrots, saffron, cabbage and prosciutto, and then a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.

Thursday, April 15th

9:30am on
Runtime: 00:25:38
Widescreen

Rain and Rainbows

In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.

12:30pm on
Runtime: 00:25:38
Widescreen

Rain and Rainbows

In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.

4:30pm on
Runtime: 00:25:38
Widescreen

Rain and Rainbows

In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.

Friday, April 16th

3:30am on
Runtime: 00:25:38
Widescreen

Rain and Rainbows

In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.

Sunday, April 18th

11:30pm on
Runtime: 00:25:38
Widescreen

Captain Haddock

Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats set sail to catch haddock. Andreas makes haddock "envelopes" stuffed with carrots, saffron, cabbage and prosciutto, and then a brightly colored salad with smoked haddock. After a trip to Scotland to meet the official fish-and-chips champions, he prepares a smoked version of the dish.

Monday, April 19th

12:00am on
Runtime: 00:25:38
Widescreen

Rain and Rainbows

In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.

Tuesday, April 20th

9:30am on
Runtime: 00:26:40
Widescreen

Packed to Go

A packed lunch is an important part of the Scandinavian food tradition and is taken just as seriously as dinner. In this episode, Andreas shares his favorite bread recipe, makes a healthy liver pate and creates a delicious honey crusted ham. In addition, Chef Esben Holmboe Bang from Maaemo, one of Oslo's best restaurants ,shares advice on making the most of Norway's wild herbs.

12:30pm on
Runtime: 00:26:40
Widescreen

Packed to Go

A packed lunch is an important part of the Scandinavian food tradition and is taken just as seriously as dinner. In this episode, Andreas shares his favorite bread recipe, makes a healthy liver pate and creates a delicious honey crusted ham. In addition, Chef Esben Holmboe Bang from Maaemo, one of Oslo's best restaurants ,shares advice on making the most of Norway's wild herbs.

4:30pm on
Runtime: 00:26:40
Widescreen

Packed to Go

A packed lunch is an important part of the Scandinavian food tradition and is taken just as seriously as dinner. In this episode, Andreas shares his favorite bread recipe, makes a healthy liver pate and creates a delicious honey crusted ham. In addition, Chef Esben Holmboe Bang from Maaemo, one of Oslo's best restaurants ,shares advice on making the most of Norway's wild herbs.

Wednesday, April 21st

3:30am on
Runtime: 00:26:40
Widescreen

Packed to Go

A packed lunch is an important part of the Scandinavian food tradition and is taken just as seriously as dinner. In this episode, Andreas shares his favorite bread recipe, makes a healthy liver pate and creates a delicious honey crusted ham. In addition, Chef Esben Holmboe Bang from Maaemo, one of Oslo's best restaurants ,shares advice on making the most of Norway's wild herbs.

Thursday, April 22nd

9:30am on
Runtime: 00:26:40
Widescreen

The Sweetest Cheese

Andreas visits the valley of Gudbrandsdalen, home to the Norwegian delicacy known as brown cheese. Andreas combines this versatile ingredient with roasted goat and a sweet caramel ice cream.

12:30pm on
Runtime: 00:26:40
Widescreen

The Sweetest Cheese

Andreas visits the valley of Gudbrandsdalen, home to the Norwegian delicacy known as brown cheese. Andreas combines this versatile ingredient with roasted goat and a sweet caramel ice cream.

4:30pm on
Runtime: 00:26:40
Widescreen

The Sweetest Cheese

Andreas visits the valley of Gudbrandsdalen, home to the Norwegian delicacy known as brown cheese. Andreas combines this versatile ingredient with roasted goat and a sweet caramel ice cream.

Friday, April 23rd

3:30am on
Runtime: 00:26:40
Widescreen

The Sweetest Cheese

Andreas visits the valley of Gudbrandsdalen, home to the Norwegian delicacy known as brown cheese. Andreas combines this versatile ingredient with roasted goat and a sweet caramel ice cream.

Sunday, April 25th

11:30pm on
Runtime: 00:26:40
Widescreen

Packed to Go

A packed lunch is an important part of the Scandinavian food tradition and is taken just as seriously as dinner. In this episode, Andreas shares his favorite bread recipe, makes a healthy liver pate and creates a delicious honey crusted ham. In addition, Chef Esben Holmboe Bang from Maaemo, one of Oslo's best restaurants ,shares advice on making the most of Norway's wild herbs.

Monday, April 26th

12:00am on
Runtime: 00:26:40
Widescreen

The Sweetest Cheese

Andreas visits the valley of Gudbrandsdalen, home to the Norwegian delicacy known as brown cheese. Andreas combines this versatile ingredient with roasted goat and a sweet caramel ice cream.

Tuesday, April 27th

9:30am on
Runtime: 00:26:40
Widescreen

Close to Home

This episode finds Andreas at his farm in Southern Norway. There, he and Miles Irving, a British forager, look for wild herbs. Then, they cook a meal from ingredients they find in the fields, as well as beef from local farms. Dishes include: wild Norwegian carpaccio, grilled sirloin with forest salad, and Sunday roast with oxtail sauce.

12:30pm on
Runtime: 00:26:40
Widescreen

Close to Home

This episode finds Andreas at his farm in Southern Norway. There, he and Miles Irving, a British forager, look for wild herbs. Then, they cook a meal from ingredients they find in the fields, as well as beef from local farms. Dishes include: wild Norwegian carpaccio, grilled sirloin with forest salad, and Sunday roast with oxtail sauce.

4:30pm on
Runtime: 00:26:40
Widescreen

Close to Home

This episode finds Andreas at his farm in Southern Norway. There, he and Miles Irving, a British forager, look for wild herbs. Then, they cook a meal from ingredients they find in the fields, as well as beef from local farms. Dishes include: wild Norwegian carpaccio, grilled sirloin with forest salad, and Sunday roast with oxtail sauce.

Wednesday, April 28th

3:30am on
Runtime: 00:26:40
Widescreen

Close to Home

This episode finds Andreas at his farm in Southern Norway. There, he and Miles Irving, a British forager, look for wild herbs. Then, they cook a meal from ingredients they find in the fields, as well as beef from local farms. Dishes include: wild Norwegian carpaccio, grilled sirloin with forest salad, and Sunday roast with oxtail sauce.

Thursday, April 29th

9:30am on
Runtime: 00:26:40
Widescreen

Back to the Roots

Stepping back in history, Andreas channels the Vikings as he travels west to Iceland - the Norse settlement in the middle of the Atlantic Ocean. He combines ingredients from both the sea and the land to create an elegant surf-and-turf dish of redfish and langoustines cooked in lamb stock. At the restaurant Dill, he discovers how ancient traditions and present-day innovations co-exist. Afterwards, he grills lamb over an open fire, Viking-style, and creates a delicious dessert made from Skyr, a special Icelandic dairy culture, served with local berries.

12:30pm on
Runtime: 00:26:40
Widescreen

Back to the Roots

Stepping back in history, Andreas channels the Vikings as he travels west to Iceland - the Norse settlement in the middle of the Atlantic Ocean. He combines ingredients from both the sea and the land to create an elegant surf-and-turf dish of redfish and langoustines cooked in lamb stock. At the restaurant Dill, he discovers how ancient traditions and present-day innovations co-exist. Afterwards, he grills lamb over an open fire, Viking-style, and creates a delicious dessert made from Skyr, a special Icelandic dairy culture, served with local berries.

4:30pm on
Runtime: 00:26:40
Widescreen

Back to the Roots

Stepping back in history, Andreas channels the Vikings as he travels west to Iceland - the Norse settlement in the middle of the Atlantic Ocean. He combines ingredients from both the sea and the land to create an elegant surf-and-turf dish of redfish and langoustines cooked in lamb stock. At the restaurant Dill, he discovers how ancient traditions and present-day innovations co-exist. Afterwards, he grills lamb over an open fire, Viking-style, and creates a delicious dessert made from Skyr, a special Icelandic dairy culture, served with local berries.

Friday, April 30th

3:30am on
Runtime: 00:26:40
Widescreen

Back to the Roots

Stepping back in history, Andreas channels the Vikings as he travels west to Iceland - the Norse settlement in the middle of the Atlantic Ocean. He combines ingredients from both the sea and the land to create an elegant surf-and-turf dish of redfish and langoustines cooked in lamb stock. At the restaurant Dill, he discovers how ancient traditions and present-day innovations co-exist. Afterwards, he grills lamb over an open fire, Viking-style, and creates a delicious dessert made from Skyr, a special Icelandic dairy culture, served with local berries.

Sunday, May 2nd

11:30pm on
Runtime: 00:26:40
Widescreen

Close to Home

This episode finds Andreas at his farm in Southern Norway. There, he and Miles Irving, a British forager, look for wild herbs. Then, they cook a meal from ingredients they find in the fields, as well as beef from local farms. Dishes include: wild Norwegian carpaccio, grilled sirloin with forest salad, and Sunday roast with oxtail sauce.

Monday, May 3rd

12:00am on
Runtime: 00:26:40
Widescreen

Back to the Roots

Stepping back in history, Andreas channels the Vikings as he travels west to Iceland - the Norse settlement in the middle of the Atlantic Ocean. He combines ingredients from both the sea and the land to create an elegant surf-and-turf dish of redfish and langoustines cooked in lamb stock. At the restaurant Dill, he discovers how ancient traditions and present-day innovations co-exist. Afterwards, he grills lamb over an open fire, Viking-style, and creates a delicious dessert made from Skyr, a special Icelandic dairy culture, served with local berries.

Tuesday, May 4th

9:30am on
Runtime: 00:26:40
Widescreen

Mighty Volcanic Oven

Andreas visits hot spots around Iceland, even trying his hand at grilling inside volcano. In addition to a lamb dish, he cooks salmon and vegetables in a secluded geyser. He learns to makes artisanal salt, and later uses it in a salt-baked, herb-infused trout dish.

12:30pm on
Runtime: 00:26:40
Widescreen

Mighty Volcanic Oven

Andreas visits hot spots around Iceland, even trying his hand at grilling inside volcano. In addition to a lamb dish, he cooks salmon and vegetables in a secluded geyser. He learns to makes artisanal salt, and later uses it in a salt-baked, herb-infused trout dish.

4:30pm on
Runtime: 00:26:40
Widescreen

Mighty Volcanic Oven

Andreas visits hot spots around Iceland, even trying his hand at grilling inside volcano. In addition to a lamb dish, he cooks salmon and vegetables in a secluded geyser. He learns to makes artisanal salt, and later uses it in a salt-baked, herb-infused trout dish.

Wednesday, May 5th

3:30am on
Runtime: 00:26:40
Widescreen

Mighty Volcanic Oven

Andreas visits hot spots around Iceland, even trying his hand at grilling inside volcano. In addition to a lamb dish, he cooks salmon and vegetables in a secluded geyser. He learns to makes artisanal salt, and later uses it in a salt-baked, herb-infused trout dish.

Thursday, May 6th

9:30am on
Runtime: 00:26:40
Widescreen

The Grain Belt of the Country

Andreas visits Nes in Eastern Norway, the grain belt of the country. Andreas makes slow-cooked pig knuckle with malty, beer-flavored peas and spelt. Employing the popular practice of inland fishing, Andreas makes a salad of sprouting grains and pan-fried zander fish (a close relative of the perch). He also creates a malt shake, and for the main course, an oven-baked pork roast with crackling.

12:30pm on
Runtime: 00:26:40
Widescreen

The Grain Belt of the Country

Andreas visits Nes in Eastern Norway, the grain belt of the country. Andreas makes slow-cooked pig knuckle with malty, beer-flavored peas and spelt. Employing the popular practice of inland fishing, Andreas makes a salad of sprouting grains and pan-fried zander fish (a close relative of the perch). He also creates a malt shake, and for the main course, an oven-baked pork roast with crackling.

4:30pm on
Runtime: 00:26:40
Widescreen

The Grain Belt of the Country

Andreas visits Nes in Eastern Norway, the grain belt of the country. Andreas makes slow-cooked pig knuckle with malty, beer-flavored peas and spelt. Employing the popular practice of inland fishing, Andreas makes a salad of sprouting grains and pan-fried zander fish (a close relative of the perch). He also creates a malt shake, and for the main course, an oven-baked pork roast with crackling.

Friday, May 7th

3:30am on
Runtime: 00:26:40
Widescreen

The Grain Belt of the Country

Andreas visits Nes in Eastern Norway, the grain belt of the country. Andreas makes slow-cooked pig knuckle with malty, beer-flavored peas and spelt. Employing the popular practice of inland fishing, Andreas makes a salad of sprouting grains and pan-fried zander fish (a close relative of the perch). He also creates a malt shake, and for the main course, an oven-baked pork roast with crackling.

Sunday, May 9th

11:30pm on
Runtime: 00:26:40
Widescreen

Mighty Volcanic Oven

Andreas visits hot spots around Iceland, even trying his hand at grilling inside volcano. In addition to a lamb dish, he cooks salmon and vegetables in a secluded geyser. He learns to makes artisanal salt, and later uses it in a salt-baked, herb-infused trout dish.

Monday, May 10th

12:00am on
Runtime: 00:26:40
Widescreen

The Grain Belt of the Country

Andreas visits Nes in Eastern Norway, the grain belt of the country. Andreas makes slow-cooked pig knuckle with malty, beer-flavored peas and spelt. Employing the popular practice of inland fishing, Andreas makes a salad of sprouting grains and pan-fried zander fish (a close relative of the perch). He also creates a malt shake, and for the main course, an oven-baked pork roast with crackling.

Tuesday, May 11th

9:30am on
Runtime: 00:26:40
Widescreen

Mountain Lamb

Andreas visits the mountain of Hallingskarvet and the valley of Hemsedal, where lambs roam the hilly landscape for months during summer. Andreas prepares a lamb carpaccio and then a flavorful lamb burger. For the main course, he serves slow-cooked lamb belly and lamb sirloin served rare.

12:30pm on
Runtime: 00:26:40
Widescreen

Mountain Lamb

Andreas visits the mountain of Hallingskarvet and the valley of Hemsedal, where lambs roam the hilly landscape for months during summer. Andreas prepares a lamb carpaccio and then a flavorful lamb burger. For the main course, he serves slow-cooked lamb belly and lamb sirloin served rare.

4:30pm on
Runtime: 00:26:40
Widescreen

Mountain Lamb

Andreas visits the mountain of Hallingskarvet and the valley of Hemsedal, where lambs roam the hilly landscape for months during summer. Andreas prepares a lamb carpaccio and then a flavorful lamb burger. For the main course, he serves slow-cooked lamb belly and lamb sirloin served rare.

Wednesday, May 12th

3:30am on
Runtime: 00:26:40
Widescreen

Mountain Lamb

Andreas visits the mountain of Hallingskarvet and the valley of Hemsedal, where lambs roam the hilly landscape for months during summer. Andreas prepares a lamb carpaccio and then a flavorful lamb burger. For the main course, he serves slow-cooked lamb belly and lamb sirloin served rare.

Thursday, May 13th

9:30am on
Runtime: 00:26:40
Widescreen

The Smokehouse

In this episode, Andreas visits the smokehouses of Western Norway. Andreas combines salted and smoked lamb with three different, fresh-tasting dips. For an appetizer, he makes a quick-cured lamb and trout with smoked apple. For the main course, Andreas does his take on a traditional honey-glazed lamb served with a crisp cabbage salad and vanilla-infused rutabaga puree.

12:30pm on
Runtime: 00:26:40
Widescreen

The Smokehouse

In this episode, Andreas visits the smokehouses of Western Norway. Andreas combines salted and smoked lamb with three different, fresh-tasting dips. For an appetizer, he makes a quick-cured lamb and trout with smoked apple. For the main course, Andreas does his take on a traditional honey-glazed lamb served with a crisp cabbage salad and vanilla-infused rutabaga puree.

4:30pm on
Runtime: 00:26:40
Widescreen

The Smokehouse

In this episode, Andreas visits the smokehouses of Western Norway. Andreas combines salted and smoked lamb with three different, fresh-tasting dips. For an appetizer, he makes a quick-cured lamb and trout with smoked apple. For the main course, Andreas does his take on a traditional honey-glazed lamb served with a crisp cabbage salad and vanilla-infused rutabaga puree.

Friday, May 14th

3:30am on
Runtime: 00:26:40
Widescreen

The Smokehouse

In this episode, Andreas visits the smokehouses of Western Norway. Andreas combines salted and smoked lamb with three different, fresh-tasting dips. For an appetizer, he makes a quick-cured lamb and trout with smoked apple. For the main course, Andreas does his take on a traditional honey-glazed lamb served with a crisp cabbage salad and vanilla-infused rutabaga puree.

Sunday, May 16th

11:30pm on
Runtime: 00:26:40
Widescreen

Mountain Lamb

Andreas visits the mountain of Hallingskarvet and the valley of Hemsedal, where lambs roam the hilly landscape for months during summer. Andreas prepares a lamb carpaccio and then a flavorful lamb burger. For the main course, he serves slow-cooked lamb belly and lamb sirloin served rare.

Monday, May 17th

12:00am on
Runtime: 00:26:40
Widescreen

The Smokehouse

In this episode, Andreas visits the smokehouses of Western Norway. Andreas combines salted and smoked lamb with three different, fresh-tasting dips. For an appetizer, he makes a quick-cured lamb and trout with smoked apple. For the main course, Andreas does his take on a traditional honey-glazed lamb served with a crisp cabbage salad and vanilla-infused rutabaga puree.

Tuesday, May 18th

9:30am on
Runtime: 00:26:40
Widescreen

Milk and Chocolate of the North

Nobody eats more chocolate than Norwegians, especially during winter. Andreas starts out with a warming hot chocolate with saffron and orange cream in Oslo before travelling to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and makes a mouth-watering dessert - a dark chocolate cake and whipped milk chocolate with creme fraiche ice cream.

12:30pm on
Runtime: 00:26:40
Widescreen

Milk and Chocolate of the North

Nobody eats more chocolate than Norwegians, especially during winter. Andreas starts out with a warming hot chocolate with saffron and orange cream in Oslo before travelling to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and makes a mouth-watering dessert - a dark chocolate cake and whipped milk chocolate with creme fraiche ice cream.

4:30pm on
Runtime: 00:26:40
Widescreen

Milk and Chocolate of the North

Nobody eats more chocolate than Norwegians, especially during winter. Andreas starts out with a warming hot chocolate with saffron and orange cream in Oslo before travelling to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and makes a mouth-watering dessert - a dark chocolate cake and whipped milk chocolate with creme fraiche ice cream.

Wednesday, May 19th

3:30am on
Runtime: 00:26:40
Widescreen

Milk and Chocolate of the North

Nobody eats more chocolate than Norwegians, especially during winter. Andreas starts out with a warming hot chocolate with saffron and orange cream in Oslo before travelling to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and makes a mouth-watering dessert - a dark chocolate cake and whipped milk chocolate with creme fraiche ice cream.

Thursday, May 20th

9:30am on
Runtime: 00:26:40
Widescreen

The Northern Way

Andreas investigates historical food from two of Norway's former capitals, Trondheim in mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century: chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express ferry, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish - crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.

12:30pm on
Runtime: 00:26:40
Widescreen

The Northern Way

Andreas investigates historical food from two of Norway's former capitals, Trondheim in mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century: chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express ferry, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish - crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.

4:30pm on
Runtime: 00:26:40
Widescreen

The Northern Way

Andreas investigates historical food from two of Norway's former capitals, Trondheim in mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century: chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express ferry, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish - crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.

Friday, May 21st

3:30am on
Runtime: 00:26:40
Widescreen

The Northern Way

Andreas investigates historical food from two of Norway's former capitals, Trondheim in mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century: chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express ferry, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish - crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.

Sunday, May 23rd

11:30pm on
Runtime: 00:26:40
Widescreen

Milk and Chocolate of the North

Nobody eats more chocolate than Norwegians, especially during winter. Andreas starts out with a warming hot chocolate with saffron and orange cream in Oslo before travelling to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and makes a mouth-watering dessert - a dark chocolate cake and whipped milk chocolate with creme fraiche ice cream.

Monday, May 24th

12:00am on
Runtime: 00:26:40
Widescreen

The Northern Way

Andreas investigates historical food from two of Norway's former capitals, Trondheim in mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century: chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express ferry, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish - crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira.

Tuesday, May 25th

9:30am on
Runtime: 00:27:25
Widescreen

A Taste of Winter

In preparation for a hike, Tina packs a lunch made of grilled flatbread, cabbage salad and smoked salmon. After a day of winter activities, Tina prepares a soup with meatballs and a chocolate dessert.

12:30pm on
Runtime: 00:27:25
Widescreen

A Taste of Winter

In preparation for a hike, Tina packs a lunch made of grilled flatbread, cabbage salad and smoked salmon. After a day of winter activities, Tina prepares a soup with meatballs and a chocolate dessert.

4:30pm on
Runtime: 00:27:25
Widescreen

A Taste of Winter

In preparation for a hike, Tina packs a lunch made of grilled flatbread, cabbage salad and smoked salmon. After a day of winter activities, Tina prepares a soup with meatballs and a chocolate dessert.

Wednesday, May 26th

3:30am on
Runtime: 00:27:25
Widescreen

A Taste of Winter

In preparation for a hike, Tina packs a lunch made of grilled flatbread, cabbage salad and smoked salmon. After a day of winter activities, Tina prepares a soup with meatballs and a chocolate dessert.

Thursday, May 27th

9:30am on
Runtime: 00:27:08
Widescreen

Fish on a Platter

Tina visits Southern Trondelag and the windswept islands of Hitra and Froya, where the Norwegian Sea offers crystal-clear water and many varieties of shellfish and farmed salmon. Here, Tina cooks crab and Norwegian lobster on the grill before diving for scallops and then preparing a tasty dish featuring the delicacies. For the main course, Tina grills salmon over an open fire.

12:30pm on
Runtime: 00:27:08
Widescreen

Fish on a Platter

Tina visits Southern Trondelag and the windswept islands of Hitra and Froya, where the Norwegian Sea offers crystal-clear water and many varieties of shellfish and farmed salmon. Here, Tina cooks crab and Norwegian lobster on the grill before diving for scallops and then preparing a tasty dish featuring the delicacies. For the main course, Tina grills salmon over an open fire.

4:30pm on
Runtime: 00:27:08
Widescreen

Fish on a Platter

Tina visits Southern Trondelag and the windswept islands of Hitra and Froya, where the Norwegian Sea offers crystal-clear water and many varieties of shellfish and farmed salmon. Here, Tina cooks crab and Norwegian lobster on the grill before diving for scallops and then preparing a tasty dish featuring the delicacies. For the main course, Tina grills salmon over an open fire.

Friday, May 28th

3:30am on
Runtime: 00:27:08
Widescreen

Fish on a Platter

Tina visits Southern Trondelag and the windswept islands of Hitra and Froya, where the Norwegian Sea offers crystal-clear water and many varieties of shellfish and farmed salmon. Here, Tina cooks crab and Norwegian lobster on the grill before diving for scallops and then preparing a tasty dish featuring the delicacies. For the main course, Tina grills salmon over an open fire.

Sunday, May 30th

11:30pm on
Runtime: 00:27:25
Widescreen

A Taste of Winter

In preparation for a hike, Tina packs a lunch made of grilled flatbread, cabbage salad and smoked salmon. After a day of winter activities, Tina prepares a soup with meatballs and a chocolate dessert.

Monday, May 31st

12:00am on
Runtime: 00:27:08
Widescreen

Fish on a Platter

Tina visits Southern Trondelag and the windswept islands of Hitra and Froya, where the Norwegian Sea offers crystal-clear water and many varieties of shellfish and farmed salmon. Here, Tina cooks crab and Norwegian lobster on the grill before diving for scallops and then preparing a tasty dish featuring the delicacies. For the main course, Tina grills salmon over an open fire.