Vice Chairman Bob Binder is currently onboard Marina hosting a sailing in celebration of Oceania Cruises’ 10th anniversary. I’ve joined him on this wonderful voyage because, as part of the many festivities and special events, we are launching an exciting new season of Culinary Discovery Tours in the Baltic. I can’t think of a better way to celebrate Oceania Cruises’ 10 years of destination-rich itineraries and exquisite cuisine than with a series of new tours offering an in-depth, hands-on culinary experience of a diverse array of local cultures.

6a0120a92e343a970b01901d641993970b-300wi6a0120a92e343a970b0191035a15bb970c-300wi

Today Bob and I kicked off the Baltic season by welcoming guests on our new Culinary Discovery Tour in Oslo, which includes a visit to the famed Mathallen Food Hall and a lunch with beer pairings at a local restaurant that is both historic and trendy.

6a0120a92e343a970b0191035a16ed970c-120wiWe began the morning in Marina’s Bon Appétit Culinary Center with an overview of New Nordic Cuisine, which has been setting the pace in the local, fresh and simple culinary trend among chefs worldwide. Initiated by the chefs of Noma restaurant in Copenhagen, a group of 14 chefs from the Nordic region held a summit in 2004 to discuss their passion for local, fresh, simple and sustainable cuisine, which soon put this culinary region on the map. We also discussed the salmon farming industry and how Norway continues to lead the world in the innovative arena of aquaculture.

After the overview, we were off on this sunny, Nordic spring day to our first stop at the courtyard of the Mathallen Food Hall. We were greeted by our host for the day, the owner of the smallest pub in Oslo, which seats only 16 guests and was officially opening that night. Before entering the pristine food hall to explore the 33 fascinating stalls, we were treated to a tasting of three artisan beers – so we would be fortified for our shopping adventure. Not knowing much about beer, I was enlightened about this region’s passion for beer and the wide diversity of brewing styles and products.

6a0120a92e343a970b0192ab2267f6970d-320wi6a0120a92e343a970b0191035a1a32970c-300wi

6a0120a92e343a970b0192ab226acd970d-300wi

Then we ventured into the food hall for a tasting of cheeses and smoked salmon. The Mathallen Food Hall is a feast for the senses, with each vendor presenting their specialty product in eye-catching and innovative ways.

 

6a0120a92e343a970b0192ab226fa7970d-800wi
The airy, ultra-modern building is quite inviting and caters to those who want to wander and taste, as well as the business person who pops in for a quick bite of lunch. After a brief orientation, we were off to try some local cheeses – an assortment of soft blues and aged sheep cheese with a hint of juniper berry. We were then treated to a lovely taste of smoked salmon and cream cheese as well as another local beer.

6a0120a92e343a970b0192ab22754e970d-250wi6a0120a92e343a970b0192ab22774b970d-300wi

6a0120a92e343a970b0192ab227976970d-300wi

Each pair of guests were given a shopping assignment and 200 kroner, so we had about 30 minutes of free time to purchase local and seasonal produce, some cured meat, specialty preserves and other delicacies. We wandered the market, taking in all of the eye-popping displays and delicious offerings. There were even beautiful carvings made from a turnip!
6a0120a92e343a970b0192ab227cb8970d-300wi6a0120a92e343a970b0191035a2d8e970c-300wi

6a0120a92e343a970b01901d64335e970b-200wi6a0120a92e343a970b01901d6434ea970b-450wi

 

6a0120a92e343a970b0191035a356c970c-200wiOne of the things I love most about our Culinary Discovery Tours is the opportunity to interact with the local vendors.  And the experience is all the more meaningful because we are able to return to the Bon Appétit Culinary Center onboard the ship, where we can taste our purchases and make local dishes. The hands-on experience gives us an even greater appreciation and understanding of our experiences ashore.

At the cheese tasting, one of our guests purchased her favorite cheese and planned to share it with the class later that day.

 

6a0120a92e343a970b0191035a381e970c-320wiWhen our shopping was complete, it was time to take a brief walk to our luncheon spot, Akersberget, which sits at the base of a mountain that was previously a mining site. The red-painted wood building had a rustic yet upscale Nordic ambiance. This charming and very trendy restaurant is booked for months in advance, but we were fortunate that our host had agreed to open for a special luncheon exclusively for Oceania Cruises guests!

6a0120a92e343a970b01901d643e06970b-300wi

We took a seat in the restaurant and were soon poured a glass of beer to welcome us. (I’m starting to figure out that beer really is the national drink of Norway!) The chefs were beginning to plate our lunch, so we grabbed a quick sneak peek at their handiwork.

 

6a0120a92e343a970b0191035a3b96970c-800wi
Soon we were served a fabulous white fish in a light sauce with new potatoes, spring carrots, baby spinach and radish foam. Bob said the potatoes were his favorite, and we soon learned the secret: they were simmered in butter, herbs, sugar and – of course – beer!

6a0120a92e343a970b01901d6441ae970b-300wi6a0120a92e343a970b0192ab228d8e970d-300wi

6a0120a92e343a970b01901d644421970b-320wiWe all enjoyed sitting around the table together, not only savoring a wonderful meal but also meeting new friends and hearing about where they had traveled. We finished our lunch with a chocolate fondant cake with fresh strawberries and, you guessed it, a dark beer that paired perfectly with the chocolate!

6a0120a92e343a970b01901d64450b970b-300wi
After saying a heartfelt thank you to our host and chefs, we boarded the coach for a quick tour of downtown Oslo and its distinctive architecture.  The city was alive with locals and tourists, all enjoying the beautiful, crisp, sunny day. Maybe it’s just me, but it always seems that there is more oxygen in the Baltic, and today I had happy lungs breathing in this clean Nordic air!

As with all of our Culinary Discovery Tours, we met back at the Bon Appétit Culinary Center onboard for a brief class to bring together what we saw and learned today. Bob was pleased to discover that the culinary center has a magical machine that churns out granitas in just 20 minutes. So we started by making my special recipe using champagne, lemon and St. Germain, the liqueur made from the fragrant Alpine elderflower. As we sipped our cocktails, each guest shared what they had purchased at the market today.

6a0120a92e343a970b0192ab229417970d-200wi6a0120a92e343a970b0192ab229563970d-200wi6a0120a92e343a970b0192ab229640970d-200wi

The class was devoted to salmon, so we made smoked and poached salmon rillettes with toasts, as well as gravlax. It was a delightful way to end our special day in this enchanting city of trendy restaurants, stunning architecture and, of course, its passion for beer!

Just in case my elderflower cocktail appeals to you as much as a beer does, here is the recipe:

  • 1 bottle (750 ml) cold sparkling wine
  • 1½ cups simple syrup, infused with lemon rind and cooled
  • ½ cup St. Germain elderflower liqueur

Pour all ingredients into and ice cream maker and prepare according to manufacturer’s instructions. Enjoy!