NORDIC LIGHT

A new angle on Scandinavian recipes and techniques, shying away from the classics and instead presenting lighter, cleaner modern recipes. Often they use only three or four components brought together to create a light dish, whether a cold salad topped with a sauce, or a simple, delicate broth. Simon Bajada also puts a Nordic twist on food from other cuisines: oat milk parfait set with silken tofu; flourless almond tea fibre balls rolled in pollen and hemp; Icelandic flatbread served with cashew cream and caviar - and many more.