>> Funding for this series has been provided in part by the following... Horten Municipality.

[ Bottle cap pops, clinks ] >> Ahh!

>> 62 degrees Nord.

[ Wind howls ] ♪♪ Kvaroy Arctic.

♪♪ Up Norway.

>> Rodseth: Today's program, we're going to start off in Ringerike, back in Norway with potatoes, and I'm going to serve Alex Vik a perfect dish with both herring and potatoes.

During the program, of course, we have to make a ceviche, we're going to do a long, long braised beef where we're going to do actually hot dogs in Norwegian style.

It gonna be lots of different foods.

We're going to explore, we're going to enjoy, we're going to just have the time of our lives here in the farm.

And you know, it's not going to be as one second of Boring City.

♪♪ ♪♪ In today's program, I'll compare some food traditions between two quite geographically similar countries.

To help me with this task, the entrepreneur, food -- and might I say -- golf enthusiast Alex will take me to one of his wonders and vineyards south of the capital, Santiago de Chile.

As always, there'll be lots of cooking.

I'll start off by making something real simple and very tasty.

Boiled Ringerike potato from a field just over there.

The tasty potato will complete a very Scandinavian dish, a seriously good platter.

It's lightly fermented herring from the North Sea and traditionally eaten in Norway and all the Nordic countries.

This farm in Ringerike once belonged to Alex's grandparents, and today we meet him at the old family farm now owned by his cousin.

Hello.

>> Hey, Christer.

How are you doing?

>> Rodseth: Very good.

Thank you.

Very nice to meet you.

>> Nice to see you.

>> I'm bringing the Ringerike treasures.

These are potatoes you've been eating since you were a little boy.

>> In the first 15 years, I was here every summer for the whole summer and worked on the farm.

>> Rodseth: You worked in the farm?

What did you do here in the farm then?

>> It was really about strawberries, raspberries, cucumbers, and tomatoes, you know, vegetable type of things.

And, so, every day I was out taking care of the fields and, you know, for the harvest, picking them all, making boxes, packaging, going to Honefoss, which is the local town, to the market and selling it and had a roadside stand.

And I really enjoyed it.

That was great every day.

And even though I was really young, people I worked with, they really valued my efforts and paid me a little money, and I was saving it, and I was very happy.

>> Rodseth: The good thing now is, since you are a guest in this program, I'm going to cook for you.

Because I know in Chile there's this national dish, and that's... >> Ceviche.

>> Rodseth: And here in Norway, we have herring, pickled herring.

So it's not very similar, but it's some similarity to it.

>> Yeah.

>> Rodseth: I'm going to make this dish for you quickly now so you can just relax, enjoy the sun, and I'll call you soon, and we'll eat some lunch.

>> Look forward to it.

It's like an amazing day to have a nice lunch at.

♪♪ >> Rodseth: So, guys, with the best potatoes in the world, I'm going to make an open-faced sandwich on rye bread.

So, guys, the herring has been salted for about one day before it's put in a brine with vinegar.

It has some onions, pepper, cloves, yellow mustard seeds, and it's so tasty.

So, first, before that, the potatoes has been boiled.

I'm just going to take the water off.

Be careful.

So the herring into a bowl.

Try to squeeze all the liquids out straight in there.

This sour cream, you're going to have some herbs.

So I'm going to use some dill and as well some fresh tarragon.

I love tarragon, especially fresh one.

Mm!

Slice it down, chop it up, and add it into the mix with the sour cream and the herring before you add a squeeze of lemon.

Stir it together.

I know it's going to be amazing.

The potatoes are just freshly boiled.

So I'm just going to cut them down into a bit smaller pieces.

Just quickly mix it together.

And guys that's it.

So a couple of slices of this lovely rye bread.

You can see it's very juicy.

It's like almost like sticky in a way.

Thin slices.

So we're going to add the herring and potato.

Make sure you get some pieces of everything.

And it's juicy, it's creamy.

But potato chips.

So these are flavored with some crème fraiche.

Have this acidity to it.

And as well, the most important thing is that it's crunchy.

So if you have anything salt at home, use that instead.

It doesn't matter as long as you have this lovely, lovely crunch.

Some trout roe gives a beautiful color.

It's not too salty, it just has this bit like almost like a popping consistency.

That's just amazing.

To finish it off on top, some fresh dill.

That's it.

Not very complicated, but very, very nice.

It's so tasty.

It's actually quite filling, as well.

You can have this as a meal, as a breakfast, as a lunch, as dinner, doesn't matter.

Just make sure you make this dish, it's amazing, guys.

You guys want to taste this?

You can find all our recipes at our web site, newscancook.com.

Alex's wife, Carrie, and cousin, Anders Vik, also joined in for a taste.

>> It's really delicious.

>> Mm-hmm.

>> How do you make it so fast, so good?

>> The combination's great.

>> Rodseth: Well... >> So good.

>> Rodseth: With some food in our stomachs, maybe we should go golfing.

>> Oh, yeah.

>> I'd love to.

When are we going?

>> Rodseth: We'll see.

Let's go then.

>> Let's go.

I'm ready.

[ Both chuckle ] >> Rodseth: My passions in life are food and playing golf, in that order, and to play well and enjoy a round was fun together with Alex.

He has been the region champion not only once but four times.

That's an achievement.

♪♪ So, guys, welcome to Chile.

The Vik winery is beautifully set in the Millahue Valley, where science and knowledge is the foundation for producing wine.

Their retreat hotel, with its unique architecture, really reflects the landscape.

Efficiency is my motto, so I decided to arrive in style.

>> Welcome.

How are you doing?

>> Rodseth: Same to you.

I'm very good.

>> This is the best way.

I assume you took a tour of the property and you saw everything.

>> Rodseth: Everything.

All the wine racks.

And the hotel is amazing.

Have you seen it that way before, from up there?

>> I never have.

>> Rodseth: Well, we should just get started, because there's lots of hectares to play with here.

Let's go.

>> Okay.

>> Rodseth: Yeah.

♪♪ ♪♪ Horseback riding is a good way to get around the grounds.

My first stop is an amazing and extensive culinary garden, where Head Chef Pablo will help me find fresh produce among for my next dish, ceviche Chilean style.

What do you have here?

>> Well, it's the baby carrot.

>> Rodseth: Baby carrots?

>> Yeah, yeah.

>> Rodseth: These?

>> Mm.

>> Rodseth: So this is so small and cute, it's almost too cute to be eaten.

It's, you know, tiny, tiny.

♪♪ When you pick a lime and you just smell in here, like straightaway, it's so fresh, it's aromatic and it's just... Oh.

As promised, the first dish will be ceviche.

And we just got to start straight off with the fish and, for me, personally, I love to salt the fish just tiny bit before I -- before we're going to marinate with lemon and lime.

And we're going to take just a pinch of salt and mix it together.

And this is just going to stay marinating with the salt for, say, maybe 5, 6 minutes.

Just at the second it starts releasing the liquid, we're going to marinate with lime and lemon.

We are going to start with the avocado guacamole.

You're going to start just cutting it all the way through all around like this.

And the stone pops out.

Huh?

Yeah, 10 -- 3 points.

We're gonna have one clove of garlic, chop it nicely, get it down to thin slices, then some salt.

2 or 3 tablespoons of olive oil.

The next is lime.

So these are from just over there, 20 feet that way.

Yeah?

And as you can see, it's not much juice in one of these limes.

You have to use maybe 2 or 3 of them and start just smashing the avocado like this.

Tasty, goes very quick, and a good trick, as well, because, you know, these avocados can oxidize.

So just keep the stone in the guacamole until you're gonna eat it, and it's not going to become brown.

Lots of tricks today.

Okay, guys.

It's finished.

If you have good produce, you should never do too much with it, just keep it simple.

Some salt, some oil, maybe some lemon or maybe some vinegar, nothing more.

So now the fish is standing here and you can see now it's starting to become shiny.

Exactly what we want.

So now we're going to start squeezing both lemon and some lime.

So let's just mix this together.

Let's start plating.

Okay.

Spread it out, then start adding the fish as well on top of this.

Try to keep all the fish on top of the avocado.

And now the mayonnaise.

Some dots of this.

The tomatoes.

Mix them quickly together.

It's fun to plate dishes like this when you get all these beautiful different colors in it.

Some beautiful herbs.

We have this almost like horseradish in a way, in the flavor of it.

It's a bit spicy as well, you know?

It's not spicy, spicy but a bit more like peppery spicy in a way.

I've got some beautiful flowers.

It's fantastic.

I feel like I'm a spoiled kid in, like, a toy store.

So now let's see if Alex and Carrie are happy with it.

You can find all our recipes at our web site, newscancook.com.

>> Wow.

>> Rodseth: Some for you.

>> Oh, my God, that looks amazing, look at that.

>> Rodseth: Have a fork, as well.

>> My kind of food.

>> That is beautiful.

>> Rodseth: You brought wine!

>> Yeah.

Of course.

>> I knew we were going to taste the ceviche, and I couldn't think of anything better than a La Piu Belle Rosé right from this -- The other food was 20 feet away.

That's like 50 feet away.

>> Rodseth: Just have a taste.

>> Mm!

Just a little flavor to it, but not spicy.

>> Rodseth: Yeah, but that was very spicy.

>> With the baby tomatoes?

Mm.

Wow.

>> There you go.

>> Rodseth: What are the grapes in it?

>> Cabernet Sauvignon, Cabernet Franc, and Syrah.

>> Rodseth: Okay.

Wow.

>> Yeah.

And we harvest it earlier to maintain the acidity and a different fermentation that is really, really an amazing rosé.

>> Rodseth: It's actually a very good match with the food, as well.

>> Cheers.

Cheers.

>> So good.

>> Rodseth: Thanks for having me.

>> Really, really good.

♪♪ ♪♪ >> Now we are harvesting Carménère, Carménère grapes.

If we taste, for example, that one or this one.

>> Rodseth: Yeah.

>> You'll see it's cold already.

>> Rodseth: And sweet.

>> Sweet.

When you bite, you have these aromas coming out.

>> Rodseth: Mm.

Very good.

>> Yeah.

The skin gives you the flavor, the beautiful acidity.

>> Rodseth: But, Christian, you're picking all the grapes, like, during the night?

>> Yeah.

>> Rodseth: That's for all the grapes?

>> For all our wines.

Yes.

>> Rodseth: Yeah.

Why is that?

>> We really take care about nature.

So we don't want to spend energy, we want to be as green as possible.

So when we pick at this time, the grapes are ripe at 10 degrees of the winery.

We process the grapes, and then the grapes goes into the tank at 10 degrees Celsius, and we don't have to cool them down for a cold maceration.

>> Rodseth: The cool temperature during a night harvest enhances the quality of the grapes.

This is both sustainable for the environment and important when creating world-class wines.

♪♪ In the winery, each grape is meticulous taken care of.

Every step is important when producing prestigious, quality wines.

And so is the soil, actually.

It's the key element for growing wines.

>> Welcome to our home.

>> Rodseth: To your grave.

>> Yes.

The soil is a mixture between clay and granite and stone.

>> Rodseth: Okay.

>> It's the perfect combination because distribution of roots is very important.

It's the brain of the future wine, you know.

So, the brain, if you look a lot of roots, in the future, you have a good wine.

>> Rodseth: Clever wine.

>> Yes.

>> Rodseth: Yeah.

>> Yeah, yeah.

>> It's interesting -- to make a wine perfect, many aspects must be considered.

And the process doesn't stop there.

>> So, the way to extract the color and the flavors and the aromas from the skin is to make in pump overs, to make the wine go through the skins to grab the color.

These two Chinese chapo... >> Rodseth: Yeah.

>> ...they open the wine so the oxygen can go in and we can take out the CO2 to make the yeast work better.

>> Rodseth: Yeah.

>> And to fix the color.

That's why also this... >> Rodseth: Fans.

>> ...fans in order to push out the CO2.

>> Rodseth: Okay.

>> So this, we are now in the middle of the fermentation.

This is juice, but also wine at the same time.

So it's a beautiful moment to taste.

Look at that beautiful color.

>> And then... >> Rodseth: Wow.

[ Laughs ] It's nearly finished, but where's the good stuff?

>> Well, the finished wines are in the barrel warehouse.

>> Rodseth: Yeah.

>> Let's go this way.

>> Rodseth: It's the magic.

>> Yeah.

Here we have our babies sleeping for two years.

Two years and some months.

We want our wine as natural as possible.

So the way to get the wine beautifully round, it's the timing barrel.

So it's a natural process.

There are no addings in this case.

>> Rodseth: It's delicious.

Time for wine tasting.

>> Milla Cala, VIK, La Piu Red, and La Piu Rosé.

We start with Milla Cala on your left, yep.

>> Rodseth: Yeah.

♪♪ ♪♪ Of those three, I think I like the '16 best.

>> The '16.

Okay, good.

>> Rodseth: Renowned wine critic James Suckling rated VIK 2016 99 points out of 100.

It's next to perfection.

My taste buds are amazing.

>> I have more surprises for you.

We have something really special for you now to show, and we have to go there, maybe, you know.

What do you think?

>> Rodseth: Okay.

>> So now you will choose the staves to make a new barrel, and then, that will be your barrel forever.

Forever.

>> Rodseth: My barrel?

>> Yes, yes.

Here is the challenge now.

We need to fit perfect here.

>> Rodseth: Okay, I'll fix it.

I'm really putting my whole soul into this, you know, because it's my barrel.

>> You're doing your best.

Good.

[ Hammering ] Okay, so we will start to toast the barrel with our oak.

>> Rodseth: Here at Vik Winery, they call it barrel art, the special technique when toasting a barrel with old fallen oak sustainably taken from their own property.

>> Okay, the final touch for your barrel now -- sign it.

So... Really good.

That's the connection with your barrel.

So have some wine for the next tasting from there.

>> Rodseth: And you can just send the barrel home to my home address -- I'll text it to you.

No problem.

>> Okay.

You send me the the address, okay.

♪♪ ♪♪ >> Rodseth: So, guys, today we're having a big barbecue.

The guys at the hotel, the chefs have been preparing a nice lamb.

I have some beef in the oven which has been standing there for now 2 or 3 hours.

It's going to be barbecued, of course, lots of nice garnishes.

But now I have brought in some Norwegian cheeses for Alex and Carrie.

It's a surprise for them.

On the side, as well, we need some garnish, so I'm making a jam of grapes.

Call it a grape chutney, grape jam, whatever you want to call it.

It's two ingredients.

It's grapes, it's sugar.

Of course, a nice chair by the pool and a glass of rosé wine, because it's all going to happen by itself.

Everything.

Just put it into the pan.

Let it cook, rest.

It's perfect.

It's perfecto.

You know, I'm going to start it up with the grapes in the pan.

To start off with, I just want to give it some heat because then they're going to start letting go of some liquid, then add the sugar.

Then I'm going to slow it down just all the way down low heat and just leave it to just slowly, slowly cook.

And while that's happening... [ Clicks tongue ] ...I'm going over there.

And you can see behind me now.

The guys have put up a whole lamb.

It's been roasting, been grilling for 3.5 hours about.

That's going to be fantastic.

They're making lots of lovely garnishes, and me, as well, are making a coulotte of beef.

On the back side, I have made a spice mix.

It's a chili, oregano, and some salt.

Since I'm in South America, you know, I have to take the opportunity.

I need to challenge myself.

So, chili, chili, chili, chili.

Yeah?

Salt on the fat side.

And on the grill.

The coulotte is just going straight onto the grill.

Quite high heat, again.

So the next project is potatoes.

That's it.

Get some olive oil on the potatoes.

And now wait.

So the potatoes, you can just flip them forth and back just to get the skin a bit crispy.

The zucchini, we're just going to put straight on.

They don't need too much heat because they're very small.

So these are just going to have a few minutes on high heat and then just over to the -- to the colder side.

Next project is the -- you can call it chimichurri, you can call it gremolata, you can call it vinaigrette, call it whatever you want.

It's going to be amazing.

But first off, I'm just going to add some olive oil into that first, and parsley.

Coriander, as well.

Just make sure you stop, take the time, and just smell.

Okay?

It smells beautiful.

Next, now garlic.

Also, garlic is just perfect.

We're going to use lemon, as well.

You can just add the amount of garlic you would like to use yourself, but for me, a lot.

At least three cloves, okay?

How is it going, Pablo.

>> Qué?

>> Rodseth: Everything okay?

>> Okay.

>> Rodseth: Just finely chopped.

And now add the chili in the bowl with the rest of the ingredients.

I'm also going to add some cherry vinegar because I love vinegar.

And some olive oil.

Stir it together.

And this is going to be amazing on the potatoes.

Just gonna add some salt, as well, like that.

And I'm going to go down to the grill.

Just take a look, make sure everything's under control 'cause the guests are soon arriving, okay?

So, a lot of food, guys.

Meat, vegetables, simple stuff, but very tasty.

See the potatoes now?

They are crispy.

You have the zucchinis, as well.

And just to finish off the vegetables, I'm going to add lemons to this vinaigrette or chimichurri or whatever you want to call it.

Now just squeeze the lemon juice in there.

Not too much.

Just put it all on, okay?

Everything.

For the most exciting part is cutting the meat.

I think it's okay, guys.

And... Burro-burro -- it's like butter.

Mm!

Here, have a bite.

I'll take it.

Wow.

Just put it on top.

We can add a tiny bit of salt, as well.

Put these on top, as well.

Very rustic.

Very beautiful.

Take some extra parsley.

So just to finish off, some olive oil.

Let's party.

Okay, guys.

Ready to eat?

>> Wow.

>> Yes, absolutely.

That looks great.

>> Rodseth: This is just a starter, you can understand.

Pablo and the guys has made a whole lamb, as well.

>> Who else is coming?

>> Rodseth: It's just the six of us.

So, ladies first.

Carrie.

>> Oh, yes.

I'm ready.

>> Rodseth: Yeah.

A bit of everything?

>> Oh, yes.

Absolutely.

>> Rodseth: Okay.

And, Alex?

>> It looks delicious.

>> It looks really good.

>> Rodseth: So since we are Norwegians, Alex, we need potatoes, you know.

>> Absolutely.

>> Rodseth: Yeah.

>> Here's to Christer.

>> Toast.

>> Rodseth: Cheers to everyone.

>> Yeah.

To Christer.

>> So good.

>> Mm-hmm.

>> Cheers.

>> Cheers.

>> Cheers.

>> Skal.

>> Skal.

>> Skal.

>> Rodseth: So we have the T-bone, as well.

Good company, food, and a superb selection of Vik estate wines to enjoy.

♪♪ >> Sorry.

>> Rodseth: Thank you.

>> You're welcome.

>> Thank you very much, Pablo.

>> Pablo.

Very nice.

>> Rodseth: So everything is from here.

We have the strawberries are from here.

Everything's from here.

>> Mm-hmm.

>> Rodseth: So, lots of things to experience in this little property of yours.

>> 1,400 hectares of wilderness.

>> Rodseth: It's insane.

>> Nature preserve.

In fact, I think here it's around 250 meters, and the highest peaks are 1,000 meters.

Over there, big mountains.

>> Rodseth: It's so interesting to see, as well, because if you're standing up at the hotel and just watching out for the whole area, as you know, it's huge.

But then, when you come down here and you can actually go pick vegetables and you go down into the details, you can see how much work you put into it.

It's amazing.

>> And you get the miniature, miniature tomatoes.

They're so sweet.

>> Rodseth: I love those.

It's like candy.

>> So we had to show something new.

Obviously, we've been riding into the winery, you've seen the amazing winery on horseback.

First man in the world to see the winery on horseback.

[ Laughter ] >> Rodseth: The whole Vik estate is really something extra.

They produce top quality wines holistically and sustainably.

They have a spectacular winery, the architecture is beautiful, but it's really the terroir, the exceptional, diverse soil structure at Vik that makes all this possible.

The Millahue Valley is ideal for growing wines.

So, guys, there's been some fantastic days here in Chile, and I feel like I have to end it all with a with a small party for Alex and Carrie.

So I'm gonna make polse i lompe, Norwegian traditional dish -- sausages in potato, soft potato bread.

We call them lompe.

On top, we use crisp onions, we use ketchup, we use mustard.

Some Norwegian cheeses.

It's very simple.

But, you know, for Alex, he's Norwegian.

This is going to make some childhood memories just pop up in his brain.

Hopefully, at least.

So, yeah, with that said, we can just get going, get the fresh sausages on the grill.

Since the sausages, they are fresh, we need to cook them for a bit longer.

Back home, we have almost everything we buy in the store.

They are already cooked or smoked but these need some more heat, some more love.

Just leave them on for a while, just cook them properly, and then, afterwards, they're going to rest and they're going to set and it's going taste amazing, I promise you.

So for now, just leave them.

While that's going on, let me show you something else.

When you have these sausages in lompe, polse i lompe, I prefer always to have crisp onions on top.

Beautiful.

You know, guys, that's about it.

That's -- That's all we're going to use for these sausages.

Just sip a coffee.

Then I'll bring the sausages.

Very simple to plate this dish.

You need the lompe, you need the sausages.

Crisp onions.

And since I'm spoiled with this beautiful, beautiful garden with all these flowers and all the vegetables and everything, I need to use them here, as well.

Even for sausages in lompe, just sprinkle some on top.

Don't add the ketchup and mustard because that's your own choice.

Okay?

And now that's it.

I know Carrie and Alex, they're also looking forward to this.

Carrie and Alex, let's have a party.

>> Wow, what do we have here?

>> Rodseth: We have polse fest.

So sausage party.

>> Listen, first we want to give you a present.

>> Rodseth: Oh, thank you so much.

>> To take back to Norway.

This is our new champagne.

Not even released yet.

>> Rodseth: Wow.

>> Champagne in the Champagne region, special, just for you.

>> La Piu Belle.

>> Rodseth: La Piu Belle.

>> And save it for special occasions because it's an exceptional 2009 vintage.

>> Rodseth: Straight into my wine fridge, if it survives my trip back home.

Thank you.

Thank you so much, guys.

>> You're so welcome.

>> And I also brought some Chilean -- >> Rodseth: Salsa.

>> Or avocado sauce.

That should be really good additions to the polse i lompe.

>> Rodseth: Perfect.

Hope they're not too spicy, though.

I'm flying home today.

Well, help yourself guys.

>> Have one?

>> Rodseth: Yeah.

>> Oh, that looks amazing.

Those onions.

Wow.

>> Rodseth: So this must bring back some memories for you, Alex.

>> The lompe definitely brings back memories because that's one of the things I love when I'm in Norway.

Here it's a little bit different because the hot dog is more like a Chilean sausage.

It's not the classic Norwegian hot dog.

>> Rodseth: No.

>> But still it brings me back.

>> Rodseth: Hmm.

So this has been amazing, guys.

Thank you so much.

It's been an amazing journey here in Vik.

And you know, I'm standing here now, I'm thinking about all the impressions, all the lovely wines, all the lovely food, all the great people I met.

So we are going to just continue for a few more hours and just enjoy ourselves.

Until next time, see you.

♪♪ ♪♪ >> For more of the "New Scandinavian Cooking" experience, visit our web site and social media.

♪♪ ♪♪ Funding for this series has been provided in part by the following... Horten Municipality.

[ Bottle cap pops, clinks ] >> Ahh!

>> 62 degrees Nord.

[ Wind howls ] ♪♪ Kvaroy Arctic.

♪♪ Up Norway.

♪♪