Summer 2015
Chef Contest
Swedish Pure Smoke chef 2015
Tuesday, May 5, 2015 marked the start of Sweden’s
Pure Smoke Chef of the Year, a cooking competition
for professional and innovative chefs.
Ten chefs were each provided with a shopping
basket, filled to the brim with real smoke delicacies
and ingredients from the sponsors; Fresh vegetable
supplier “Sorunda”, seafood supplier “Allt I Fisk”,
Butchers “Lagersbergs Kycklin (chicken)” &
“Butikskött”, and finally “Viken Tomatoes”.
The contest was held at Fågelbro Pub on Värmdö, in
the lush and summery Stockholm Archipelago.
The theme for the competition was “Simplicity &
Elegance” which meant that entrants to create both
recipes and method descriptions based on their
basket. It was important that the recipe would be so
clear that a professional chef could recreate the dish
in a restaurant kitchen.
National Chef Contest
2015 – Pure Smoke
In addition to the founders of Pure Smoke, the
renowned jury was joined by star chefs Johan
Backéus and Carlos Andrino, to name a few.
Pia, Lasse and Hampus Schönemyr
Email [email protected]
www.aktarok.se
2
The unique
“basket” filled with
gastronomical and
It was not any “old” raw products in the baskets.
It was up to the competing chefs to build bilateral
great, and simple recipes, including Pure Smoked
products such as Cold smoked water, cold smoked
Organic rapeseed oil, cold smoked soy sauce, and
many more.
Pure Smoke has patented equipment and method
for cold smoking liquids and dairy products, which
all are cold smoked at low temperatures with fresh
smoke from Swedish hardwood.
Month 20XX Good Food Magazine
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email [email protected]
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5
A look in the production
www.aktarok.se
The “Basket” from Pure Smoke
1
3
2
Marinated
chip wood
Aidic butter
smoke butter
dic butter: When we
oked, home-made aci
le, it remains
app
and
er
Acidic butter: Sm
ald
of
ps
od chi
using marinated wo
re,
ce and
atu
gan
per
ele
tem
of
e
low
at
taste and balanc
to obtain the smoky
ich proved to
wh
s,
ces
incredibly important
pro
l
nua
the ma
r milk and yogurt in
acidity. We use sou
own imagination.
our
ond
bey
s
our
bring the flav
Freshly smoked
butter
Mathias Dahlgren: Mathias Dahlg
ren: The Pure Smoke journey began
with a cold smoked and acidified butter
, supplied to 2 Michelin Star chef,
Mathias Dahlgren at the Grand Hôtel
, Stock holm. It was on a chilly, stormy
day in January, wind howling and gustin
g that Pia and Lasse invented the
machine, and more impor tant, the techn
ique that today is patented in the
name Akta Rok (Pure Smoke).
Rich beerwort: No
cold smoke is bet
ter than wood chi
only half the story.
ps used, but it is
It is possible to infl
uence the smoke
of marinating chips
through the use
in either alder, app
le or cherry in a ric
This produces a ric
h beerwort .
h and full-bodied tas
te, when the delica
smoked in the pat
cies are cold
ent-protected equ
ipment .
Organic
cold-pressed
rapeseed oil
cold smoked
with apple
wood chips
Cold smoked
water,
smoked with
alder wood
chips
Japanese
soy smoked
with cherry
wood chips
7
5
Cold
smoked and
homemade
acidified
butter 82%
8
6
Patented
technology
have quietly developed, involving a
Equipment: For several months, we
a Japanese technology company
and
t
local blacksmith, ventilation exper
g and separation and a similar
coolin
ion,
filtrat
her
toget
bring
to finally
d and filtered smoke in both
coole
the
ce
vacuum technology to produ
as butter.
such
solids
more
as
well
as
cies,
liquid delica
4
Cold smoked
Crème
Fraiche 34%,
smoked with
alder wood
chips
Cold smoked
mayonnaise
82%,
smoked with
alder wood
chips
Luxury
mustard,
cold smoked
with apple
wood chips
Hot
homemade
chili sauce,
cold smoked
with alder
wood chips
Pure Smoke / AB Gastronova Prästkragens väg 9 SE-132 45 Saltsjö Boo SWEDEN
Pia +46 (0) 708-108203 [email protected] Lasse +46 (0) 708-108204 [email protected] www.aktarok.se
Month 20XX Good Food Magazine
Runner-ups
Runner-ups
Winner 2015 Filip Raudszus
Alexandra Zazzi
Möckelnäs Herrgård
Celebrity Chef and Journalist
Beetroot/cold smoked water salmon &
Asparagus & pulled Picanha stuffed
Smoky lingonberry sorbet flavoured with
Blackened salmon with confit Nameko
Barbecued Picanha, grilled potato with
Liquorice and smoke Semifreddo with
trout fillet with smoky mustard, press
chicken, potato & wild garlic terrine,
cinnamon and vodka, served with baked
and soy dip
the wild garlic pesto and Pure Smoke
rhubarb compote
cauliflower, asparagus, dill and mini
sautéed Nameko & tomato salsa
rhubarb and rhubarb granite, sweet
pickled vegetables
rhubarb chunks and grated cardamom
watercress
Ulf Wagner
Fredrik Gustafsson
Sjomagazinet (Celebrity Chef)
Water Gourmet Skarhamn
Char fillet with green asparagus, caviar,
Pure Smoke marinated chicken fillet
Tomato braised chicken ballotine with
Salad of tomato glazed chicken with
Char simmered in smoked water Soy
Smoked butter ice cream, bitter lemon
smoked mayonnaise and sourdough
with garlic and cauliflower cream, served
asparagus and vegetables
planed vegetables and carrot puree
emulsion, pickled cucumber, wild garlic
cream, beetroot meringue, watercress
croutons
with a sandwich of potatoes and bay
oil, sesame crumbs
Tomatoes and mini-watercress and soy
drops.
Pure Smoke / AB Gastronova Prästkragens väg 9 SE-132 45 Saltsjö Boo SWEDEN
Pia +46 (0) 708-108203 [email protected] Lasse +46 (0) 708-108204 [email protected] www.aktarok.se
9
Month 20XX Good Food Magazine
Runner-ups
Runner-ups
Niklas Edgren
Bengt Sjöström
Fazer Culinary Team
Oslo Congress Centre
Lightly smoked trout baked on bricks,
Chili Smoked chicken ballotine, smoked
Carrot cream with vanilla and sour
Smoke confit salmon with smoky
Tomato braised chicken ballotine with
Sliced rhubarb with strawberries,
asparagus in smoked brown butter, wild
chicken bacon sausage with tomato
smoke flavour, vanilla ice cream, vanilla
wild garlic sauce and smoke pickled
asparagus and vegetables
tomato and roasted hazelnuts
garlic emulsion and dill flan
gravy, semi-dried tomatoes, chili filtered
cooked rhubarb chickpea meringue with
vegetables
amandine, and tamillo and cabbage crisp
fennel and crispy liquorice peas
Andreas Stenberg
Håkan Carlsson
Djurönäset Värmdö
Hotel Rival Stockholm
Rhubarb marinated arctic char with
Grilled Norwegian salmon with smoked
Pecan pie with cranberries and liquorice
Smoke cured lightly baked trout in
Picanha hoisin with Nameko jus, grilled
Rhubarb scotch ice-cream with “poor
browned butter, cream, sour Nameko,
beetroot crème, baked cauliflower,
curd, chocolate foam. Lingonberry
smoky cauliflower, pickled cucumber
green asparagus, Amandine and shallot
knights”
smoked trout, roasted hazelnuts, and
green asparagus from the stone yard,
Chips, lingonberry granite and smoked
and red onion, tomato mousse with wild
onion purée
rye bread crisp and raw planed apple
wild garlic oil, pickled green bay
crème fraiche
garlic
tomatoes and yellow beets
Äkta Rök / AB Gastronova Prästkragens väg 9 132 45 Saltsjö Boo
Pia 0708-108203 [email protected] Lasse 0708-108204 [email protected] www.aktarok.se
11
Month 20XX Good Food Magazine
Runner-ups
Jens Linder
C hef, Journalist
Steak tartare with smoked mayonnaise
Allow us to introduce the jury
& Author
Smoky chicken, garlic and asparagus
and miniature accessories
Slow baked rhubarb with smoked
caramel sauce
On the right side of the Jury table sits the journalist and radio legend Ulf Elfving, Vincent Yap partner and product
developer Param Para, wolrd renowned chef, Erik Lallerstedt, Lars Helmer CEO and partner Param Para, and Eva
Gustafsson from the Sjoboden Allt I Fisk.
Mattias Karlsson
Grill Del Mundo Gothenburg
Lightly salted and smoked salmon with
Chili glazed Picanha, smoky tomatillo
Pickled rhubarb with smoked
smoked sour cream, pickled beetroot,
sauce, baked cauliflower, soy Nameko
lingonberry ice cream and pastry
asparagus and wild garlic and watercress.
pickled mushrooms and chips on
crumbs, smoky crème de Patisserie.
amandine potatoes.
On the opposite side of the Jury table, you marketing manager Benny Örtbrandt from Gronskashallen Sorunda,
journalist and trend scout Ingela Stenson from United Mind, Per Nilsson of Di Luca, and last but not least, the chef and
the founder of Matkomfort, Henrik Isaksson.
13
Briefly
Finally
www.aktarok.se
www.aktarok.se
re Smoke Chef
for the Swedish Pu
The “foodie” jur y
gelbro Golf &
gathered outside Få
Competition 2015
Country Club.
The jury begins to savour Pure Smo
ke delicacies and then
compare how these are manifested
in the ten creative
entries.
Pure Smoke delicac
ies lined up for tas
ting, which is the ba
for the cooking co
sis
mpetition, Sweden
’s
Pure Smoke Chef
2015.
of a
the mise an place
in the kitchen with
All hands on deck
b and chefs Johan
anks to Fågelbro Pu
Th
s.
he
dis
30
of
total
teams.
s Andrino and their
Backéus and Carlo
This as good as it
gets and the ten en
trants created very
exciting variations
and flavours.
Ever ything worked perfectly according
in the kitchen thanks
to chefs Johan Backéus and Carlos And
rino and their teams.
Lallerstedt to the Pure
We are very proud to welcome Erik
and talented food
Smoke jury. A friendly, knowledgeable
!
authority in the absolute master class
United Mind who
Ingela Stenson is a trend-spotter from
has a back ground as a
knows about the future of food and
development of the Chef
journalist and a driving force in the
of the Year contest.
A big thank to you to our sponsors,
whom all made this happen
www.gronsakshallen.se
www.sjoboden.se
www.umlax.se
www.vikentomater.se
www.vikingsun.se
www.fagelbrokrog.se
www.lagerbergs.se
www.butikskott.se
www.parampara.se
Pure Smoke / AB Gastronova Prästkragens väg 9 SE-132 45 Saltsjö Boo SWEDEN
Pia +46 (0) 708-108203 [email protected] Lasse +46 (0) 708-108204 [email protected] www.aktarok.se