Culinary Academy 2013

The Culinary Academy of Sweden Programme, 27 June – 1 July 2013

VisitSweden would be delighted if you would join us in exploring and discovering the food and cultures of the southern province of Småland and the island of Öland, set in the Baltic Sea.

This year’s Culinary Academy of Sweden visits the historic province of Småland, that centuries ago formed the border between Sweden and Denmark, and the island of Öland, famed for its unique agricultural heritage and harvest festival.

The provinces complement one another wonderfully; with the forests and lakes of Småland providing the region with game and fish, while Öland is where much of the region’s produce is grown.

At this year’s Academy you’ll be sampling from nature’s own pantry in a nature reserve. You’ll be visiting a dairy farmer’s home and learn how to make some of our regional dishes. We’ll all have a traditional Swedish fika –a coffee break with homemade buns and biscuits. And at Astrid Lindgren’s World in Vimmerby we’ll be eating some of the dishes described in her stories. Things hot up when we visit the glassworks at the Kingdom of Crystal and we sample the culinary skills of the region’s best and most awarded restaurateurs, including two Swedish chefs of the year. Proceedings draw to a close with traditional midsummer celebrations in a cultural heritage village.

Day 1 – Thursday, June 27th

Welcome reception on the shore of Lake Vättern with local producers, followed by dinner at the Sjön restaurant with Tommy Myllymäki, Swedish Chef of the year 2007.
Sjön takes inspiration from and sources its ingredients and produce from the farms around the southern part of Lake Vättern. The restaurant is also influenced by other cultures and enjoys testing new ways of cooking and eating. (site in Swedish only)

Day 2 – Friday, June 28th

Start your day the Swedish way, breakfast at Huskvarna Stadshotell.

We stop for a fika at Krusagården, an old log building in the town of Eksjö that is famous for its old wooden buildings. Krusagården dates from the17th century when it was used as a tannery and again in the 19th century when it was one of several tanneries in the quaint town. It is open to the public and now host various cultural events and activities. The building is a testament to the citizens of Eksjö who are preserving and maintaining their unique wooden buildings and houses for future generations. (site in Swedish only)

We arrive at Astrid Lindgren’s World in Vimmerby, a theme park dedicated to the characters from the famous author’s children’s books. Astrid Lindgren’s World presents settings from the books, including Pippi Longstocking, Emil from Lönneberga and many more. The park believes in offering good, nutritious food for grown-ups and children alike and this is key to the total experience here. A few years ago hamburgers and chips were chopped from the menus, and today they only serve food mentioned in the books. Almost all semi-prepared products have been replaced with authentic, home-cooked Swedish fare made from local ingredients. And we get to taste it over lunch at one of the restaurants here at Astrid Lindgren’s World.

Afternoon coffee break, or fika, at the home of dairy farmers Stella and Thomas Nilsson. We will help prepare some regional dishes; coarsely ground smoked sausage (isterband) and traditional cheesecake (ostkaka), under the guidance of butcher Fredrik Gustafsson,, and expert cheesecake maker Stella Nilsson,

Accommodation at Elite Park Hotel Växjö.

Restaurateur and creative director Per Bengtsson of PM & Vänner restaurant group welcomes us to the restaurant’s herb garden and presents his plans for Sweden’s first gastro hotel. PM & Vänner’s culinary philosophy is based on the cornerstones of forest, lake and meadow. Its vision is a modern interpretation of regional cuisine from Småland, enhanced by traditional and new techniques and textures.

Day 3 – Saturday, June 29th


We’re off to explore the flavours of the region on a Småland Health & Gourmet Walk through Korrö Nature Reserve. We’ll take a stroll by Ronneby River and learn about the local folklore, the healing power of plants and proven home remedies. With an expert guide on hand, we’ll taste nature’s own remedies for our health and wellbeing. We stop to enjoy the delights of Småland with local produce and dishes from fields, forests and lakes. The walk takes about two hours, including a couple of stops. (only in Swedish)

We visit the Målerås Glassworks, the largest privately-owned glassworks in the Kingdom of Crystal in Småland. The glassworks’ main designer and owner is Mats Jonasson. The handmade glass produced here in the glass blowing room is sought after around the world. We’ll see the glassblowers at work and taste the traditional dish of hyttsill, or hot-shop herring.

Dinner at Hotell Borgholm, renowned for Karin Fransson’s cooking skills and excellent wine cellar. A little over 30 years ago, Karin Fransson and her husband came to the island of Öland, and transformed Hotell Borgholm into the island’s culinary mecca. Karin Fransson has won many awards, including the Swedish Gastronomic Academy’s gold medal. She is well-known in Sweden for speaking on food matters, and she has conveyed her ideas about food and cooking in a series of books. Perhaps the greatest accolade you could give to Karin is that she has trained and mentored many of the region’s talented young chefs, including Tommy Myllymäki, (Silver medal Bocuse dÓr 2011) (site in Swedish only)

Day 4 – Sunday, June 30th

We visit the Hagelstad Goat Dairy Farm where Annika & Kjell-Ewe Schrewelius have been producing goat’s milk cheese since 2006. We will taste their crème cheese, oil- marinated cheese, soft, white-mould cheese, chévre and cellar-matured cheese. They have also been producing cow’s milk cheese sourced from a local farm, since 2008. (site in Swedish only)

At Ninni’s Kroppkake Cottage in Långerum, Eva Petersson explains, demonstrates and serves us a lunch of kroppkakor, a type of potato dumpling and Öland’s regional dish. The history of the kroppkaka goes back to the 18th century. The tennis-ball-sized dumpling is traditionally made by hand out of potato-based dough with baked pork and onions at the centre. The dish comes in many, more or less local variations both on Öland and on the east coast of Småland. Eva’s recipe has been handed down from generation to generation for at least two centuries. (site in Swedish only)

Midsummer celebration at the Öland Museum in the village of Himmelsberga. The museum is a part of the cultural landscape of eastern Öland and offers visitors a genuine experience of the island’s cultural heritage. We all help to prepare and cook a traditional Midsummer meal, under the direction of restaurateur Klas Lindberg, Swedish Chef of the Year 2012, and sommelier and beer specialist Sanna Blomquist. We will also learn about the Midsummer traditions of Öland and Sweden in general. The Midsummer meal will be served at around 6.00 pm and will be accompanied by a display of photos from the events of the last few days.

Day 5 – Monday, July 1

Breakfast and then bus transfer, or taxi transfer to Kalmar Central train station and further to Copenhagen Airport.

/ Written by Jenny Jonevret

Culinary Academy in WestSweden Gothenburg 2015

Crayfish - Photo Lisa Nestorson
West Sweden is famed for its wide variety of top-quality, natural, organic produce. The forests of inland Dalsland provide an impressive range of game, berries, mushrooms and fresh fish, while the countryside bordering the Göta Canal is teeming with farm shops selling locally produced fine cheeses, high-quality dairy products, beer and schnapps. Fertile farmland makes the region ideal for growing crops and raising livestock on sustainable and traditional organic lines. Unique culinary highlights include wild garlic in the spring in Kinnekulle, exclusive roe from Lake Vänern in the autumn and fresh seafood all year round. In the cold, clean and mineral-rich water of Sweden’s West coast, shellfish grow more slowly, developing a fuller flavour, which makes these North Sea shellfish some of the best in the world. Visitors can treat themselves to lobster, mussels, oysters, crayfish and prawns, and learn how to catch and cook them on a unique seafood safari.

The region’s capital city, Gothenburg’s coastal location means easy access to fish and shellfish that stand out on quality and flavour. Add an authentic coffee shop culture that prides itself on its cakes and pastries, and Gothenburg is a food lover’s paradise. The city’s chefs work with local produce and seasonal food, preferably organic. Their modern approach to cuisine rests on Swedish traditions combined with new flavours and ideas drawn from all over the world. Today six restaurants in Gothenburg – 28+, Bhoga, Koka, Sjömagasinet, SK Mat & Människor and Thörnströms Kök – have been awarded a Michelin star. But if you’re looking for fabulous food, there’s far more to Gothenburg than that. Gothenburg was named Sweden’s Food Capital in 2012, with the jury citing the vast array of food the city has to offer, its abundance of local produce and high-quality restaurants, not to mention the fact that the food served in schools and hospitals is nutritious as well as sustainably sourced.

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/ Written by Grace Fitzgerald

If you build it, they will come

photocred: Fia Gulliksson, Food in Action

There’s no beating about the bush with Swedish Fia Gulliksson of Östersund—a woman on a mission. She is all about three things; people, passion and produce. She tells us how she brought Östersund, her regional area of Sweden, to international acclaim through sheer will and determination.

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