See all posts we have ever written.
What Icelandic arctic char (bleikja / silungur) is, how it compares with salmon, and a reliable pan-fried recipe with crisp skin, dill and toasted almonds.
Why Icelanders fermented fish, how hákarl and kæst skata are made and eaten, why they smell so strong, and how they compare with Norwegian rakfisk.
Why Icelandic lamb tastes different, how it is raised and eaten, plus a classic Sunday roast leg of lamb with caramelised potatoes and brown gravy.
Traditional Icelandic cookies explained: piparkökur, gyðingakökur, Sarah Bernhardt cookies, hálfmánar and simple biscuits, with tips for baking and packing them.
Practical Icelandic pantry inspiration for packing trail snacks and simple hut meals for Norwegian hikes.
Seven classic Icelandic Christmas cookies, from spesíur and piparkökur to sörur, plus an easy recipe for lakkrístoppar, the chewy liquorice meringue tops.
