We take a leaf out of Magnus Nilsson’s book
Here at Lanserring we’re big fans of the inspirational Swedish chef, Magnus Nilsson. His acclaimed restaurant, Fäviken, was awarded two Michelin stars in 2016 and is known for its innovative menus based on local, seasonal produce. Magnus’s commitment to using ingredients that are farmed, foraged and hunted in the immediate vicinity of the restaurant is remarkable, and we can’t help but admire the painstaking approach he takes to his craft. According to a 2016 interview in The Guardian, his mantra is, ‘Do it once, perfectly.’ We can relate to that!
We tried out one of his signature recipes on our charcoal barbecue and can confirm that it tastes as good as it looks. Ok, so you’re unlikely to find juniper branches and hay on the shelves of your local supermarket, but sourcing them just adds to the challenge! The recipe itself might seem relatively straightforward – it relies on the perfect quality of the scallops, with no seasoning or additional ingredients required – but you will need at least one helper to ensure that the critical final steps are completed on time.
Alternatively, book a table at Fäviken and make the pilgrimage to northern Sweden to experience Magnus’s incredible cuisine first hand. You might have to be patient, though – there are only 12 covers per night…
Scallops cooked over burning juniper branches
Recipe taken from Fäviken by Magnus Nilsson (Phaidon Press)
Fresh juniper branches, for the fire
Some dry hay with a high herb content, or a piece of moss that covers the plate, to serve
6 perfectly fresh, very large and absolutely sand-free live scallops in their shells
Good bread and butter, to serve
Light your charcoal with a hot-air blower or an electric coil – never use lamp oil or any other chemical. Spray the hay or moss lightly with water.
Put the juniper branches on top of the charcoal and when they start burning, cook the scallops directly over the fire. They are finished when you hear them making a crackling noise about the edges.
Open each scallop up and pour all the contents into a preheated ceramic bowl. Separate out the scallop meat and put it back in the bottom shell. Strain off the beards and intestines quickly and pour the cloudy broth back into the shell with the scallop in it. Put the top half shell back on, place the whole scallop on the dampened hay or moss with some fresh juniper and hot coal for a few moments, then serve right away with good bread and mature butter. No more than 90 seconds must pass between taking the scallop off the fire and serving it.
The Treasure Box for Wallpaper* Handmade
Each year at Milan’s Salone del Mobile, Wallpaper* hosts the ‘Handmade’ exhibition. They invite a hand-picked selection of designers and artisans to create one-off products that showcase the best of contemporary design and craftsmanship. With this in mind Lanserring was thrilled to be part of this exciting event. Our contribution was the result of a collaboration with RDAI, the legendary Paris-based interior architectural studio. RDAI prodigious output includes Hermès stores around the world, flagship stores for Elie Saab, the public spaces of Les Bains hotel in Paris, and the interiors of Renzo Piano’s Eighty Seven Park in Miami.
The inspiration behind our ‘Treasure Box’ was the minaudière. This was small case with dedicated compartments for cosmetics and jewellery, invented in the 1930s by Charles Arpels of Van Cleef & Arpels. These tantalising images hint at the exceptional craftsmanship that went into our design. What’s more the full story was featured in the August 2017 edition of Wallpaper* magazine.
For more information about our craftmanship visit our Brand page.
For more infomation about Wallpaper* Handmade visit their website.
A gastronomic tour of Riegersburg
For nearly 100 years, the Radaschitz family’s workshops have been based in Riegersburg, Austria, looking out over the volcanic rock upon which the famous medieval castle sits. Many of the woods we work with to create our furniture – oak, alder, walnut, birch, chestnut and cherry – come from the surrounding forests. But there’s another upside to this fertile landscape. It facilitates the cultivation of an abundance of beautiful produce, making the Styrian region the culinary heartland of Austria.
No visit would not be complete without a gastronomic tour of the area. Fruit-laden orchards and neat rows of vines punctuate the landscape, thriving in the rich volcanic soil. Tours of family-run farms and fromageries, vineyards and distilleries are available for those who wish. They can sample the products and learn more about the unique conditions that make these culinary treasures so special. And, for the sweet-toothed visitor, there’s always the organic bean-to-bar chocolates on offer at Zotter Chocolate Factory.
Delicacies for which Styria is known include rare varieties of apples, pears, plums and quinces; cheese and cured Vulcano ham; schnapps and fruit vinegars; an impressive variety of wines; and, perhaps most famously, pumpkin-seed oil, which is prized for its dark colour, nutty aroma and intense flavour. All of these fabulous ingredients are creatively showcased in the region’s many restaurants, which serve authentic Styrian food while also supporting local producers and keeping food miles to a minimum.
If you choose to visit our Riegersburg workshops to see your commission in progress, we would highly recommend that you take some time out to explore the epicurean delights of the area. It’s a dream destination for food lovers!