SA CHEF Issue 21

Page 32

TRENDS WATCH

HELSINKI 365 CAFE IS OPEN DAILY © MY HELSINKI. PHOTOGRAPHER JUSSI HELLSTEN

FINNISH YOUR FOOD With a new wave of healthy fresh dishes coming out of the woodwork, it’s no wonder that Finland’s no-nonsense way of eating is catching on quickly.

F

inland is known for its commitment to sustainability, and it stands to reason that its local foods are produced in this manner, too. As the world moves to better diets and consumers start taking the food production process into account when they buy, we take a look at how Finland can draw on its cultural heritage to usher in some great trends in South Africa, too. We speak to Jenni Kiilholma, Agricultural Counsellor at the Embassy of Finland in Pretoria to find out more.

Why do you think Finnish food can resonate with South African chefs?

We live in a global world, and people are more and more curious

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of other cultures, also in the world of cuisine. What do my fellow human beings eat on the other side of the world, is it something completely different, or can we found similarities? At the same time, when we reach out to the world to see what is there, we are also looking in and rediscovering our own traditions.

What are some Finnish food trends and traditions?

Its geographical location between the east and the west has during the centuries formed the uniqueness of the Finnish cuisine. Our deep and respectful relationship with nature has had a tremendous influence. Finland is relatively large country in size, in relation to the population of

just 5,5 million. Therefore, there are many regional specialities that differ from each other, so it is difficult to put Finnish cuisine in one basket. Finnish people do eat a lot of fish, though. It is surrounded in the west and CHANTERELLES AND BLUEBERRIES © VISIT FINLAND, PHOTO BY ELINA MANNINEN


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