| Episode 1: |  | The Rich South | This show takes us to the spectacular marshlands of the southern part of Jutland. Claus makes a cool Nordic salad of lamb and Roemoe shrimps with dark rye bread croutons. At the beautiful watergate right on the German border, he also prepares sausages and Claus investigates the rich pastry tradition of the region. | |
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| Episode 2: |  | Food where the lilacs bloom | This show takes us to Faaborg in early spring. Claus visits the stylish Steensgaard Manor where he makes an unforgettable rhubarb trifle. We also go to the beach where people gather to catch shrimps right out of the water with fish nets. On the menu is barbecued beef, old school, crispy croustades filled with Danish spring vegetables: asparagus, peas and pointed cabbage. | |
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| Episode 3: |  | White Gold | This programme takes us to the small islands of Samsoe and Laesoe. Claus discovers a 800 year old salt boiling tradition and shares with us the very best recipe for ”boiled potatoes”. We also get to know about the local crayfish catchers. The beautiful port of Vesteroe is the backdrop when the crayfish is baked in salt with shallots and sweetened with local honey from a nearly lost species of bees. Also, Claus makes a delicious dish with the legendary Laesoe Ham. | |
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| Episode 4: |  | Cooking of light | In this programme Claus goes to the beaches of The Skaw, the northernmost point of Denmark! He serves up some stylish fish cakes with rye bread and his own remoulade. He also visits the lively fish market before he sets up his kitchen in the chic port of The Skaw. Flatfish is on the menu and he serves it with potatoes, butter sauce and pickled berries. | |
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| Episode 5: |  | Sunny Strawberries and golden rape seed oil | In this show Claus takes us to the stunning scenery of the island of Bornholm. Claus gets on his bike and heads down to the rocks. He puts up his barbeque and makes a surprising dish with herring, pickled green strawberries and mustard seeds. We visit a smokery before Claus serves up a menu of golden pancakes, strawberries and a vanilla parfait that will not be easily forgotten. | |
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| Episode 6: |  | A Dairies Dream | This programme takes us to the north of Zealand. Among cows grassing on the wild fields of the area, Claus meets a biodynamic farmer who loves his cows more than anything else. Claus makes several basic and delicious milky dishes and further investigates the local dairy traditions before he makes his own version of syllabub, with red berries and some of that famous Danish pastry. | |
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| Episode 7: |  | The Lure of the Mountain | In this program, Claus ventures to the neighbouring country of Norway. Not surprisingly, it is the lure of the mountains that brings him there. He travels by boat and before crossing the dividing stretch of Scandinavian waters he conjures up typical dishes of the North; Herring with potatoes, dill, butter and aquavit, and also a quick pickled herring with red onion, fennel and cumin. In the breathtaking Norwegian mountains, Claus goes hunting for grouse. Later, the bird is served with wild aphrodisiac berries from the mountains. | |
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| Episode 8: |  | Stones and pomes | In this show Claus visits his own home region, idyllic islands of the southernmost point of Scandinavia, where some of the most tasty and aromatic apples in the world are grown. His apple cake invention includes apple cider and apple syrup. In a small kayak he paddles from the cider paradise of Fejoe to the neighbouring island of Lilleoe. He hand feeds a giraffe local fruit before inviting everyone at the island to taste his smoked eel with apples, Jerusalem artichokes, rye bread and Meyers own balsamic apple cider vinegar. | |
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| Episode 9: |  | Danish Brew | Beer is at the centre of attention in this show: Danish beer history, the wave of new-born small scale breweries and a surprising cooperation between the tiniest and the largest brewery in the country. Our host takes a close look at Nordic style micro brewing and discusses biodiversity in the vegetable garden with the farmers wife. The first dish is rustic vegetable soup made with ecological vegetables - served at the beautiful “Fuglebjerg” farm. He also makes pâté with pickled red beets mouth watering open sandwiches. | |
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| Episode 10: |  | Sea Bed Soil | Pig out! Claus visits a pig farm and we get to learn about the inner workings of this intriguing business. Claus makes pork chops, a carrot drink with wild rowanberries and bakes celeriac in hay on an open fire in the very heart of this root vegetable paradise. | |
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| Episode 11: |  | Waters of Shells | At the canal Claus welcomes the first blue mussel catch of the year in these cold waters. Every year the town is turned upside down when the mussel festival is taking place. Claus of course, is making some fantastic blue mussel dishes. He also makes a parsley oyster soup and a salad with Jerusalem artichokes, apples, chervil and berries. | |
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| Episode 12: |  | Ice Water Cooking | In this arctic adventure Claus goes all the way to Greenland. In the breathtaking landscape Claus is fishing for the famous Greenland shrimp and the Ice Fiord halibut which he prepares with capers, crabmeat and potatoes. He virtually dances with the musk ox before he turns the meat into a delicious tartar and eventually, on the inland ice, makes a vodka based drink with Greenlandic angelica and of course; ice. | |
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| Episode 13: |  | Cooking in the Woods | This show brings us to the city of Aalborg. By the old Viking burial site Claus prepares a pâté from hare and a pheasant with nuts and mushrooms. Later he goes hunting in the woods, drinks water from thousand year old springs and prepares a second game dish with a fantastic Brussels sprout pure, a sauce from heaven and some unforgettable double roasted garlic and rosemary potatoes. | |
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