Skandinavisk Jul.
'Twas a warm night in Tauranga, and Kitchen Takeover’s annual Christmas pop-up transported us straight to the heart of Scandinavia. Hosted at the charming Alimento Cafe on 1st Ave, the evening was filled with the cosy ambiance of Scandinavian decor - complete with a live Christmas tree and flickering candle lights. As the festive spirit filled the air, Chef Dan Lockhart worked his magic in the kitchen, creating an unforgettable Scandinavian inspired degustation. The experience was made even more special by the wonderful Tonia from Norway, who narrated the stories, traditions, and nostalgic flavours behind each dish.
Photography by: Erin Cave, ILK Photography
What was on the menu?
Course 1
In Scandinavia, seafood takes center stage during Christmas feasts, with fish like herring and cured salmon - Gravadlax - forming the heart of a traditional smörgåsbord. Drawing inspiration from both Scandinavian and New Zealand waters, our first course featured a Salmon Pastrami with devilled gribiche, pickled snapper, dill, oyster mayo, and salmon caviar.
Course 2
Next, we brought the flavours of land and sea together in our next course, a Kohlrabi Scallop, with sea lettuce, leek soup, mushroom caviar, and dill oil - a perfect fusion of Nordic ingredients.
Course 3
For our third course, we honoured the tradition of Gjetost, a sweet, brown cheese from Norway, served in Gjetost Ravioli with pumpkin, pine nut, and green olive pistou, paired with succulent pork.
Course 4
Scandinavia is no stranger to exotic proteins, with reindeer and elk often making an appearance. The fourth course was brought to you by Dasher, Prancer, Vixen, Comet, Cupid, Donner and Blitzen - but rest assured, we haven't slayed those that pull the sleigh. Instead, in northern Nordic tradition, we served up a venison braised with red wine, served with mulled currant jus, hazelnut, burnt butter, cocoa, and beetroot.
Course 5
We ended the night with Riskrem, a creamy rice pudding with red berry sauce—a classic Norwegian Christmas dessert.
Finally, we offered a little “something” inspired by Denmark’s tradition of Skrub-Af Mad, which translates as “Bugger Off, Food.” It’s a fun way to signal the end of the evening! As a token of our appreciation for dining with us, we presented a gingerbread cookie, adding a sweet and festive touch to the farewell.
Feeling foodie FOMO? Don’t worry, we’ve got another year packed with delicious events ahead! Stay tuned for what’s coming next and sign up for our newsletter to be the first to know—and get exclusive early access to tickets.