a Hungry Taste of Helsinki




Any sunny day over 20  C in Helsinki is a celebration. Add to it a 3 day food festival  where the best chefs in the nordics compete for your attention in Töölonlahden puisto, in the heart of the city and you know we will be there taking it all in! The flavours are local , the menus are cleverly crafted, the booths boast lovely displays and most of all, the energy is high and the inspiration is flowing!






So, what did we eat ?

Wino’s Signature dish Seasonal vegetables, smoked potato foam and lovage beurre blanc


            Nolla – Crispy Mushroom Waffle – Cured Organic lardo and onion relish


                        Sky’s turnip from Södankylä, Spruce Pesto and mushroom



Not only did we get to try brilliant flavours, we also enjoyed 2 cooking workshop hosted by the culinary team Finland & Electrolux




                     Poached Egg, Green gazpacho & WhiteFish ceviche for 2 people



Note: this recipe calls for a boiled egg too add to the green gaspacho. As this recipe is best enjoyed right away, preboil the egg and leave to cool before assembling the recipe .

Poached egg:


  • 2 eggs,  (Note: you really want extra fresh eggs for poaching as they hold their shape better – to test, drop them gently in cold water, if they sink and stay flat – they are really fresh, if they point up, they are not ideal – still great for omelette though, if they float : discard!)
  • 2 tablespoons vinegar


  1. Pour the vinegar into the poaching water
  2. Crack open 1 egg at a time into a small bow
  3. Bring the water to a boil, then reduce the temperature to a soft simmer
  4. Create a small tornado in the water by spinning a spoon or a whisk
  5. Gently transfer into the simmering water
  6. Poach the eggs for 5 minutes spooning the simmering water over the eggs
  7. Gently remove eggs with a slotted spoon and lay them on a sheets of paper towel to dry



Green Gazpacho


  • 6 peeled Green Asparagus
  • 50 grams of peas
  • 50 Grams of baby spinach
  • 1 Hard boiled Egg
  • Seasoning: Olive oil, salt, black pepper


  1.  Peel and roughly cut all the ingredients
  2. Place in a electric chopper and liquidise until even and smooth consistency
  3. Season to taste

Whitefish ceviche


  • 100 g of  White Fish filet
  • 1/2 lemon juice
  • Virgin olive oil
  • Salt
  • Optional Garnish: watercress


  1. Gently incise the fish and pull away the skin, keeping your knife steady
  2. Chop in 0,5 cm cubes and place in a small mixing bowl
  3. Add the seasoning and gently mix into the fish





See you next year,

Galith & Ofer

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