Noma is ranked the 33rd best restaurant in the entire world, and that fact is especially impressive considering the focus on the traditional Nordic cuisine served there, which in the past has been much maligned.
Rather than expound on the history of Nordic cuisine, however, Anders instead pulled out a large cardboard box, and announced to the teams and attendees that one of the most creative events of the entire weekend would take place with the contents of the box.
The contents of the box included ingredients gathered from all five countries represented here: Sweden, Finland, Norway, Denmark, and Iceland.
- 4 litres of birkevand (which is birch tree sap, a very special water collected from trees native to Sweden)
- Jamaican Blue Mountain Stout from Gourmet Bryggeriet, Denmark
- Mutzo apples from Lilleø, a small island, South Sealand, in Denmark
- Lidt Skagen skinke, a specialty ham from the northernmost town in Denmark
- Woodruf, a Nordic herb
- Malt powder from Iceland
- Dried berries native to both Norway and Sweden
- Full fat organic milk from Arla Denmark
- Buttermilk from Arla Denmark
- Beer syrup from Gourmet bryggeriet, Denmark
- Chifon bottle,
- Geleringsmiddel, a Finnish gelatin
- A special mustard from the Swedish island of Gotland
Barista teams must use their teamwork capabilities and creativity to come up with one drink to be served to two judges, including Anders, on Saturday. Competitors were also given a cocktail shaker, a Nitrogen canister and CO2, a knife, and a cutting board. They will be allowed to use steam and hot water, but no other cooking facilities, and the two drinks are to be served in paper cups. Teams will be judged on their ability to use as many ingredients as possible, and their success or failure at developing a drink that actually tastes good!