Nordic Light: Lighter, Everyday Eating from a Scandinavian Kitchen
Wholesome Scandinavian recipes with a healthy, modern twist
Presenting a new angle to the trends in Scandinavian recipes and techniques, Nordic Light shies away from the classics and instead presents lighter, cleaner, and modern recipes. Focusing on seasonal fresh produce and vegetables, Simon prepares dishes with clever touches to make them interesting and diverse in our daily diet. Putting a Nordic twist on food from all cuisines, recipes include rye crepes with banana and salted caramel; flourless almond tea fiber balls rolled in pollen and hemp; Icelandic flatbread served with cashew cream and caviar; flourless matcha millet and blueberry buns; kelp noodles, smoked mackerel, radish, elderflower vinaigrette; and many more.
Simon's exquisite photography, styling, and design are a standout feature, with incredible landscape shots to denote the changing seasons. Nordic Light will take readers on a delicious Scandinavian journey towards a healthier lifestyle.
Simon Bajada is an internationally acclaimed chef, photographer and food stylist. Originally from Melbourne, he now lives in Sweden with his Scandinavian wife and two sons. Simon met his wife while working in a kitchen in Stockholm, and his interest in the food of her homeland grew form there. He got a sense of the produce used and the balance of flavours - a long time before contemporary Nordic cuisine was understood by the international culinary community as it is today. He says he has found parallels in new Nordic and contemporary Australian food. While the taste differs due to ingredients, the idea of balance, technique and produce is mirrored in both cultures. While new Nordic cuisine seems only to use Northern European ingredients, Simon says that this is changing, slowly incorporating bits and pieces from all over the world. Nordic Light is about exploring the results of that process - looking at how an isolated food culture is developing international flare. Simon's first book, The New Nordic, was published in April 2015. He says he is inspired by the newness in thinking of Nordic chefs because it's easier for them to break the rules than say an Italian or French chef - as they are not restricted by the idea of "how it is meant to be".