Scandinavian design has long held the world in thrall with its clean, considered simplicity. And the cookbook Nordic Light by Australian-born, Stockholm-based chef, food stylist and photographer Simon Bajada reflects this to luminous effect.
‘A great way to introduce more grain into your diet is through porridges. Porridges are to Scandinavians what fry-ups are to Englishmen. There are an endless number of toppings and flavour combinations that can be used to vary your porridge. This Bounty-inspired combination works well with any grain, though I particularly like it with millet.’ – Simon Bajada
Millet Porridge, Cardamom, Cacao & CoconutMethod
Nordic Light
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