David Chang, Marcus Samuelsson, Gordon Ramsey, Keith Floyd och inte minst Annthony Bourdain, de resande kockarna har genom \u00e5ren v\u00e4rmt oss i v\u00e5ra tv-soffor eller framf\u00f6r en surfplatta. Och nu \u00e4r det dags f\u00f6r en av Sveriges st\u00f6rsta profiler inom gastronomin att ta sig an \u00e4nnu ett mat\u00e4ventyr.<\/p>\n
Det \u00e4r Niklas Ekstedt som ger sig ut i v\u00e4rlden f\u00f6r att laga mat \u00f6ver \u00f6ppen eld den h\u00e4r g\u00e5ngen. I hans nya serie Food & Fire skall Ekstadt bes\u00f6ka sex platser runt om i v\u00e4rlden f\u00f6r att t\u00e4nda brasor som det skall lagas mat \u00f6ver.\u00a0Vi kommer f\u00e5 se Niklas i b\u00e5de Texas, Peru och Finland.\u00a0I ett pressmeddelande s\u00e4ger Ekstedt,<\/p>\n
\u201dDet finns en stark konservatism kring elden, det \u00e4r ovanligt f\u00e5 som \u00e4r kreativa n\u00e4r de lagar mat med eld, varje region har sitt ur\u00e5ldriga s\u00e4tt. I ‘Food & Fire’ vill jag bryta den koden och f\u00f6rs\u00f6ka f\u00f6rst\u00e5 vad som g\u00f6r varje kultur s\u00e5 speciell\u201d<\/em><\/p>\n Den nya serien kommer i h\u00f6st och skall s\u00e4ndas p\u00e5 Viaplay. Serien \u00e4r gjord p\u00e5 engelska, efter alla g\u00e4stspel i London och Niklas senaste “Four Hands Menu” k\u00e4nner sig Niklas s\u00e4kert bekv\u00e4m med spr\u00e5ket, och tycker kanske det kanske \u00e4r dags att satsa p\u00e5 att n\u00e5 en mer internationell publik.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" David Chang, Marcus Samuelsson, Gordon Ramsey, Keith Floyd och inte minst Annthony Bourdain, de resande kockarna har genom \u00e5ren v\u00e4rmt oss i v\u00e5ra tv-soffor eller framf\u00f6r en surfplatta. Och nu \u00e4r det dags f\u00f6r en av Sveriges st\u00f6rsta profiler inom gastronomin att ta sig an \u00e4nnu ett mat\u00e4ventyr. Det \u00e4r Niklas Ekstedt som ger sig […]<\/p>\n","protected":false},"author":1,"featured_media":4320,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[15],"tags":[],"class_list":["post-4319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sverige"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/4319","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=4319"}],"version-history":[{"count":1,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/4319\/revisions"}],"predecessor-version":[{"id":4321,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/4319\/revisions\/4321"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/4320"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=4319"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=4319"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=4319"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}