Caravaning and Cooking: Brian auf großer Tour - Norwegen

The "Cataplana" is a copper or iron pot traditionally used in Portugal for steaming and gently cooking fish and shellfish dishes. But does it work in the cramped space of a camper van? In this episode, Brian Bojsen takes on the challenge and searches for suitable ingredients at the market in Nazaré. As a former pro surfer, the Danish chef and globetrotter is naturally also drawn to the stunning surf. Will watersport enthusiast Hugo Vau manage to ride one of those record-breaking waves?

Every country has its culinary specialties, and the Netherlands is no exception. In this episode, Brian Bojsen finds inspiration to create new dishes using high-quality ingredients, all on a two-burner stove in his camper van. It’s a big adjustment for a seasoned professional used to working in a large kitchen with plenty of pots and pans. But with skill and creativity, he’s sure to turn pork belly from monk-bred pigs, "very old cheese," and edible tulip bulbs into something delicious on the plate.

Merete Vigen uses a very special herb in Denmark to produce the traditional Aquavit, and Brian Bojsen helps her gather it. Afterwards, the globetrotter enjoys a homemade smørrebrød in his homeland before heading to the next stop. At the Vade Ådal Lam farm, sheep are raised to the highest standards and slaughtered on-site. The inspection of the meat highlights the importance of mindful meat consumption. Along the coast, Brian attempts to catch lobsters with his bare hands.

In this episode, Brian Bojsen travels by camper van to Dalarna, a region in central Sweden known for its iconic red houses. It’s also home to the world’s best mustard, which the globetrotter is eager to taste. The Danish-born professional chef also visits a brewery and a traditional crispbread bakery. In 2013, the ovens at "Skedvi Bröd" went cold, but with crowdfunding and help from ABBA member Benny Andersson, two locals managed to save the factory. And what recipe will Brian create from these spicy and crispy ingredients?

Wine cultivation has a long tradition in Champagne. The Romans were already planting vines there. However, the region in northeastern France became famous for its exquisite sparkling wine, enjoyed around the world on special occasions. Brian Bojsen is traveling through this historic province with a spacious mobile kitchen, where he plans to prepare a delicious menu for his guests. Fresh ingredients are a must for that. In this episode, the Danish globetrotter goes foraging with a Michelin-starred chef friend.

On the hunt for the best steak in the world, Brian Bojsen travels to the Basque Country in this episode. With calm seas along the coast of Biarritz, the former surfer and globetrotter resists the temptation to hit the waves. Instead, Brian drives his caravan to San Sebastián, where young chef Pablo gives traditional tapas a modern twist. Cider also has a long-standing tradition in Spain. But which apples are best for production, and why is the delicious sparkling drink best enjoyed in one go?

Steep slopes and idyllic mountain landscapes: Brian Bojsen knows the Alps from snowboarding, but in this episode, the professional chef sets out to explore Austria’s culinary scene. Where can you catch the best lake char? How is authentic mountain cheese made? And where does the blue gentian grow? Brian is thrilled to discover that Paznaun offers the natural products and ingredients he needs for his recipes. With that, nothing stands in the way of a cooking duel with Benjamin Parth. The "Ischgl local" was named Austria's Chef of the Year in 2019.

In this episode, Brian Bojsen travels to Sardinia. There, he learns how to make Culurgiones in a pasta workshop. In the northern part of the Mediterranean island, the Danish professional chef meets a father-daughter duo who have chosen a life in harmony with nature. Their farm operates as it would have 100 years ago, and Brian jumps in to lend a hand. As a reward, he enjoys a selection of Pecorino specialties. And of course, no Sardinian menu would be complete without fish.

Breathtaking landscapes and people who live in harmony with their environment: Slovenia is a true hidden gem for those who love both the sea and the mountains. Brian Bojsen meets a representative of the Slow Food movement there. In the country kitchen of celebrity chef Tomaž Kavčič, traditional dishes are given a modern twist, with the ice cream being a particularly stunning visual spectacle. In the mountains, Brian gathers juniper to distill his own gin. Then it’s off to the prairie, where the globetrotter rounds up longhorn cattle like a cowboy.

He’s also known as the "crazy Dane." Brian Bojsen is far from a typical restaurant owner. While he loves cooking for his guests, his constant search for new inspiration often takes him out into the wide world. In this episode of Caravaning & Cooking, the former pro surfer travels to Croatia with his camper van. In the country’s southern region, the globetrotter hunts for high-quality ingredients and traditional recipes. Along the way, he samples donkey milk, salt, and a drink from the depths of the ocean.

Potatoes growing a thousand meters above sea level? Brian Bojsen wants to take a closer look. In this episode, he travels to Switzerland, where mountain potatoes are cultivated with great care. Hemp seeds are another rarity you won’t find at the corner store. What can be done with them in the kitchen? The professional chef learns all about it during a special introduction. But first, he ventures into the Viamala Gorge for some canyoning. On this action-packed leg of his journey, the globetrotter discovers firsthand why the name translates to “bad path.”