Tareq takes a late autumn trip along Finland’s southern coast. He stops in the capital Helsinki to see how the city food culture is about to be discovered by the rest of the world, and dives into the freezing waters around Ekenäs, the south’s most beautiful resort town. The winter may be approaching but the land and sea still provides amazing opportunities to work with local food.
Tareq comes to understand what is in the soul of the Faroese, and why their cuisine has developed the way it has.
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Bergen has become a centre for the finest seafood in northern Europe. Tareq heads into this winter wonderland to see the curious cuisine here.
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Although the weather reaches -30C, this does not deter the locals. Tareq takes part in snow picnics and uses snow and ice in his cooking.
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