Fårikål for a dinner party — went down extremely well

I made Fårikål for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The gamey and earthy profile was the main talking point — no one had quite experienced dried stockfish used that way before.

Norwegian coastal geography shaped a cuisine centred on preserved and fresh fish. I explained the a seafood restaurant on the fjord context as I served it which helped people appreciate it fully. cloudberry cream was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.