Food Diary: Magnus Nilsson event with Pinbone at LP’s Quality Meats

IMG_2800On Friday night, 27 November 2015, LP’s Quality Meats and the crew from Pinbone restaurant (currently without a home, so doing events and pop-ups) hosted the Swedish chef Magnus Nilsson from the famed restaurant Fäviken.


Articles like this one in the Independent made me interested in Fäviken; I think I first heard of it late last year or earlier this year. In any case, the idea that Nilsson was coming to Sydney was very exciting, and a friend and I grabbed the opportunity to attend a multi-course food event (and receive a copy of Nilsson’s very large Nordic Cookbook thrown in).


In any case, I got confused and expected that Nilsson would be cooking up a storm, rather than promoting his book, giving a short talk and having the Pinbone and LP’s team serving up a feast inspired by his cookbook. The very buzzy restaurant was packed. Ben and I sat across from the wonderful Victoria and Jacqui (head chef at Nomad). My glass of tasty natural white wine was never allowed to be empty (meaning I completely lost track of how much I drank and drank… too… much).

IMG_2815The various dishes were interesting and tasty. And though I’d brought my fancy camera, the lighting in the restaurant wasn’t quite right to get good shots of the food. I reckon my iPhone would have done a better job. Oh well.


Some of the highlights: boudin with salmon roe; emu tart; rye crepe; jerusalem artichoke with barley malt; pipis; and prawn sausage. The raw scampi was delicious and sweet. The IMG_3839dairy cow sirloin with fungus was a nice combo. I liked the taste of the rye flour, in both the crepes, and possibly the pretzel underneath the tuna, our very first course. Ah, the brussel sprout roasted crisp and black on the outside, with avruga was pretty great too.

IMG_2839The food just kept coming and coming! Dessert was a jam drop, and jelly, as well as wattle seed ice cream. As you can tell from the photos, this really was a feast. The cookbook is apparently as much a record of Nordic cooking as it is a useable contemporary cookbook… (seal intestines, anyone?) but I’m sure I can try to find something to try making…


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