Pioneers in Gender Equality
With a new generation of outstanding chefs putting a new twist on traditional ingredients, the Icelandic culinary scene continues to flourish. Thanks to its clean nature, pure water, and geothermal energy, Icelanders have access to a variety of fresh produce all year round. Ever since the first settlement, Icelanders have survived on fresh fish from […]
Lamb Leg Roast with Gremolata
Ingredients The lamb 1 piece lamb leg roast, approx 400 g 2 tbsp olive oil Salt and pepper Rub the meat with olive oil, season with salt and black pepper and sear in a pan on both sides before transferring onto an oven pan. Roast at 180°C for 20-25 minutes, rest for 10 minutes and […]
Christmas Fillet of Lamb
Ingredients The meat 1 saddle of lamb (tenderized for at least 5 days) salt and ground pepper olive oil and butter dried blueberries dried blueberry heather dried wild thyme wild juniper berries It is highly reccommended that the meat is refrigerated for one week before cooking. Debone and trim the meat before seasoning with salt […]
Braised Leg of Lamb
Ingredients Braised Lamb Sear on a hot griddle pan. Add salt and pepper. Place in oven, cook at 110°C for 45 minutes or until core temperature reaches 62°C. The juices from the lamb are placed in a pot, reduced until it reached a syrupy texture. The reduction is mixed with the herb oil below. Side […]
Vital part of Iceland’s prosperity
Rich with farmland, pure water, and know-how, farming has always been central to Iceland’s prosperity. About 14,000 people work in agriculture and related fields, which amounts to roughly 4% of the population. With a growing interest in local production and organic produce, the industry continues to flourish.
There’s Soul in Everything
Dung-smoking is an ancient method to preserve lamb meat. It is widely known in the Western world. Matthías and Hafdís are sheep farmers in Húsavík, Strandir on the Westfjords Peninsula. They smoke their own lamb with 16 year-old sheep dung. They feed their furnace with sausages, whole leg of lamb, “lostalengjur” and other gourmet food.
Þverárrétt in Öxnadalur.
In the autumn, farmers gather their sheep in sheepfolds where they separate the flocks. The herds are then brought inside before winter falls The Grill at Radisson Blu Saga hotel and executive chef Sigurdur Helgason are a perfect match when it comes to the ideology, focus and passion for serving great food. Not only is […]
Lamb Street Food
Not often does something come along that truly changes the status quo. Lamb Street Food, a new quick serve eatery really hits the mark. Located at Grandagarður 7 in Reykjavík, Iceland this cleverly designed place takes the best of what we know from Mediterranean/Middle Eastern cuisine and takes it to a whole new level. This […]
Seasonal Icelandic cuisine at VON Mathús og Bar
In almost any creative endeavor there is a methodology known as the Discovery Process. It occurs in the visual arts, culinary arts, writing and many more human endeavors. One of the best outcomes from this process is when you discover love. The Discovery Process is an operation which occurs, often unintentionally as part of the […]
A Taste of Nature
The Grill at Radisson Blu Saga hotel and executive chef Sigurdur Helgason are a perfect match when it comes to the ideology, focus and passion for serving great food. Not only is it important to him to be able to tell his guests about the origin of the ingredients, but a conversation with the farmer […]