A former Pomona resident who led the production of an award-winning book on the revolution of Nordic cuisine believes that indigenous ingredients could soon be at the centre of Australian gastronomy.
Joshua Finzel conceived ‘Nordic by Nature’, which won Best Scandinavian Cookbook in World and was shortlisted for the Best in World category at the Gourmand World Cookbook Awards held in Macau on 4 July.
‘Nordic by Nature’ contains more than 60 recipes from the top Nordic chefs – exponents of a culinary movement based on the principles of foraged indigenous ingredients, healthy produce and ethical production.
The two-year production took Finzel from Copenhagen’s cosmopolitan nooks to the icy Arctic Circle on traditional Greenlandic hunting expeditions.
Finzel believes Australian cuisine is on a similar trajectory to what has occurred with Nordic cuisine, which is characterised by foraging trips, and geographical and seasonal limitations and possibilities.
“My experiences in Greenland and with other indigenous cultures sparked ideas about how these principles make sense for the Australian way of life,” he said.
“Australia is becoming more aware of the diverse and sophisticated practices of our indigenous peoples and this will impact our cuisine too.
“We always hear about super foods like Amazonian açaí and Peruvian quinoa, but we have plants foraged in Queensland for thousands of years that can rival them.”
While food is at the centre of ‘Nordic by Nature’, the book also examines the connection between Scandinavia’s culinary culture, natural beauty and its famed modern design traditions.
“Even the chair you sit in is considered to be important and it’s common for Danish restaurants to use mid-20th century furniture and complementary interior design.
‘Nordic by Nature’ was produced by Finzel and his team at Borderless Co. and published by Gestalten.
