New Scandinavian Cooking - Season 11 (2014)

Andreas visits Hedmark in Eastern Norway, a region with large farms, an abundance of food and vast forests. He serves the viewers inspiring tips on how to use smoke in cooking.

Andreas and our Finnish host Sara visit one of Oslo's most popular city parks, The Frogner Park. Both Andreas and Sara mix a festival drink and prepare real festival food - a hearty hamburger and sausages.

Andreas makes some coastal delicacies on the island of Hvaler in Eastern Norway, where many Norwegians travel to celebrate midsummer.

Tina visits Smögen on the beautiful coast of South-Western Sweden, famous for its fisheries and holiday resorts.

Tina visits Gamlestølen in the mountainous heartland of Norway. She goes fishing and makes baked trout with herbs wrapped in cured ham.

Andreas visits Bergen in Western Norway to present the city's food culture. He meets up with a local chef, Christopher Haatuft, and together they collect oysters and wild scallops.

In the mountain region of Valdres, Tina makes fried Norwegian fudge cheese, creamy mushrooms with cured mutton, and thick pancakes with cognac raisins.

Tina visits Moss and the nearby islands, a rich agricultural region in Eastern Norway, where she makes something very special: glazed pigeon breast with vinegar pork belly and beets.

Andreas takes us to the port town of Skien in Eastern Norway, where he uses recipes from the 19th century to honor Norway's most important playwright, Henrik Ibsen.

Tina travels to France, and combines Scandinavian and French ingredients to make spectacular seafood - mouthwatering oysters and mussels with herbs and cognac.