New Nordic Food representatives Elisabet Skylare and Nikolaj Danielsen move through the industrial butcher's inspired entry to the International Food Design Experience 2014 at the Sargood Centre, in Dunedin, yesterday. Photo by Linda Robertson.
A successful Nordic movement to reinvent and rediscover its
countries' cuisines on a regional, national and international
scale could easily be reproduced anywhere.
The New Nordic Food project promoted ''simple, fresh, ethical
and pure'' values and aimed to elevate Nordic food to the
same level as other international cuisines, New Nordic Food's
food and creative industries representative Elisabet Skylare
A keynote speaker at the International Food Design Experience
2014 at the Sargood Centre, in Dunedin, yesterday, she said
the movement recently celebrated its 10th anniversary.
''It made Nordic food the newest of the new.''
That was highlighted by chef Rene Redzepi's restaurant, Noma,
in Copenhagen, Denmark, being rated No 1 in the world for the
past five years, she said.
The movement, which was initiated by 12 chefs in 2004,
received the support of Nordic governments but not
As well as developing the cuisine and raising awareness of
local food within Nordic countries, it was also about
branding food for export, she said.
''It helped make social change.''
Its success was based on its manifesto being easy to
understand, being about identity and it provided guidelines
which were open to interpretation.
''You can do it your way. That is the reason it is still
developing at different levels as it is up to you.''
As best practice, it could be reproduced anywhere and was
already being looked at in Bolivia, South America, she said.
''You need to just be as open as possible, bring young people
into the process as they think in another way and always look
for new collaborations.''
One of the movement's initiatives was to create multiple
collaborations between the food industry and other creative
industries including film, fashion and computing.
Out of that came the Nordic Sound Bite, led by designer
Nikolaj Danielsen and involving Nordic chefs creating food to
accompany the performances of five bands at a music festival
in London - such as tiny pink marshmallows served on white
balloons and served by many white-coated chefs.
''It was super cool. It brought an extra level of
consciousness when listening to music.''
Otago Polytechnic's Tony Heptinstall said the movement was an
interesting concept which ''we could learn a lot from''.