Gabrielle Green: Eating Like Swedes

On the eve of Midsummer, whilst conceptualising new designs for the revised Bonnier cookbook, I have decided to use this blog to discuss food. In particular Swedish food vs. Australian cuisine and how this defines the working culture.

My first adaptation to working life at Bonnier Fakta is the new meal times.  Firstly, the breakfast Bonnier Fakta share every Monday sees pairs of employees in charge of gathering ingredients, preparing food and coffee. I haven't seen such great teamwork since school camp. By far, the best Swedish bread on offer arrives from the Bonnier cafeteria for this meal.

Whilst easily done, I have brought forward my lunch hour by one and a half hours—lunch in Stockholm typically breaks at 11.30am. I will admit this has taken a while to adapt to.  It is an hour in which I am normally engrossed in the day's work. Personally, I find it disruptive, but while in Sweden, eat with the Swedes. Otherwise prepare to be alone in a large building only to spend hours 1pm-2pm constantly answering surprised Swedes asking, "Oh, late lunch?"

Fantastically, to compensate for early lunch, we have fika, a regular coffee break at 3pm often with different kinds of Swedish cakes to sample. I am happy to replace my hourly Sydney biscuit-eating culture with this 15-20 minute tradition. Yes, Weldon Owen employees Swedes don't eat biscuits all day, if at all. Fruit is readily available here and first choice. Note well: bananas go early Monday afternoon, get in quick.

Fika, on the weekends, in cafes around Stockholm, should be regarded highly amongst Europeans for fantastic cake and pastry selections.  Again, an easy adaptation. The early hour of lunch has such a spirally effect on my routine. Dinner is at 6pm. I have been turned away from restaurants at 6pm- full. I am thinking of inventing a fourth meal, due to the extended sunlight and early start to the eating day. Name suggestions welcome.

What do Swedes eat that make it Swedish? I tend to feel there are few items particularly Swedish, meatballs and herring excepted. However, style, preparation and time of eating are distinct cultural differences.

I dedicate this blog to the memory of my grandma who sadly died in Sydney yesterday at 95. Although never travelling to Sweden, I can be certain that she too would have loved kanelbulle, hjortron jam, waffles and raggmunk as much I now do.