Contemporary Scandi Food at Melbourne Museum

Sun 15th July, 2018 – Sun 22nd July, 2018
Melbourne Museum
11 Nicholson St, Carlton
Price: $65–$80
A self-proclaimed Viking invites you to learn the art of authentic Nordic cuisine.

Bread, pickles, fish. Ever wanted to learn how to make the staples of authentic Scandinavian-style food? High-profile Danish chef Lasse Povlsen can’t help you catch a fish, but is overqualified to lead two workshops at Melbourne Museum this winter, demonstrating the fine art of Scandinavian-style bread making and pickling.

Povlsen – known in the industry as “GD” – is a specialist in Nordic and French-influenced cuisine. Having trained in Denmark, then working at Michelin-level restaurants in Copenhagen – including the influential Nimb Louise and steak-led Retour – Povlsen made his name locally working for some of Australia’s most awarded kitchens.

Stints included commis chef at Attica, development chef for Andrew McConnell's Supernormal, Cumulus Inc. and Cutler & Co., and most recently as executive chef for Mr & Mrs Anderson in Hawthorn East. Povlsen now runs his own hospitality consultancy business, and is currently advising the likes of Denmark House and developing a new range of truffle products with fine-food wholesaler Oliveria.

Povlsen will showcase his wealth of experience in two workshops at the Melbourne Museum, each designed to encourage participants to share in his unique skill and technique for food and culture from his homeland.

The first event on Sunday July 15 will see Povlsen teach participants the finer points of making Scandinavian-style rye bread, including toppings, twists, traditional open sandwiches and how to make it at home.

In the second workshop, held on Sunday July 22, Povlsen will demonstrate the key ingredients used in traditional pickling, including topics such as scavenging, foraging, and the main local ingredients and vegetables used in the process. From there you’ll learn about curing fish, sample a range of pickles Povlsen has made, and take home a layered jar of winter vegetables.

Each workshop offers a rare opportunity to learn from a master of Scandinavian cuisine. Tickets to each workshop includes entry to the Vikings: Beyond the Legend exhibition and all workshop materials.

Book tickets.

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