Magnus Nilsson
Published on October 16 2012.
Fäviken Magasinet, Jämtland, Sweden
After working in Michelin-starred restaurants in Europe, Magnus returned to his native Sweden and this isolated 12-seater restaurant, set on 24,000 acres of farm and woodland, where his commitment to Scandinavian locavore cuisine using local ingredients, traditional techniques and impressive imagination has attracted world-wide attention.
Magnus’ visit to the Festival is thanks to Phaidon Press. His first cookbook, Faviken, out October 2012 from Phaidon Press.
Q. Who did you learn to cook from?
A. From so many different people and I am still learning
Q. What grows in your backyard?
A. A lot of weed
Q. Name the one ingredient you can't live without and how you would cook it?
A. Salt, it is the only seasoning I use, I am not a big fan of pepper and other spices, also it plays an important role in so many of the storage techniques we use.
Q. What's your favourite dish on the menu right now?
A. Very Very fresh potatoes (picked during service and then just placed in the pan) cooked in humus (semi decomposed birch leaves actually). You dig them out of a pile of the leaves with your finger, they are steaming hot and then you dip them in some of the really good salty butter and eat them.
Q. What do you do when you're not in the kitchen cooking?
A. Paint watercolour, watch many documentaries and think.
Q. No 1 cooking tip for the amateur cook?
A. If it tastes good it is right, if it tastes bad it is wrong. Don't care too much about recipes.
Q. What are you looking forward to experiencing in Melbourne?
A. Awesome produce and some of the nicest people I know of.
