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We’ve already brought a large part of the episode where Nilsson takes the crew through some of the hardcore preparation he must go through to stock up on ingredients during Sweden’s harsh winters.
In the latest clip the chef goes Umami mad with a dish that’s created specifically to show off a wonderful piece of aged beef.
The ribeye, aged for five months, is served with sugar kelp which is dipped in a thickened stock, alongside Nilsson’s ‘tasty paste’ - something he describes as pure umami - a sprinkling of mushroom powder, a kelp reduction and a healthy chunk of butter.
Enjoy but be warned, you’ll surely be craving meat after seeing it.