If you’ve always hankered after a Scandi food experience but never thought you could possibly rustle up enough rands, the street food and markets of Copenhagen may be just what you’ve been looking for all along
MENTION COPENHAGEN TO ANYONE serious about food and the first thing they’re likely to think of is “Noma”, closely followed by “exorbitant”. But there really is so much more to the Danish capital than René Redzepi’s famous two-Michelin-star restaurant, which has just reopened at its new location after a year-long closure. And since prepaid seatings for the first three months at “Noma 2.0” were sold out within 24 hours (at approximately R4 500 a head!), it would be wise to explore the scores of other eateries celebrating the reinvention and reinterpretation of Nordic food – and beyond. Restaurants such as Geranium, Relae, AOC, Kadeau and countless others have been opened by Noma alumni chefs, and all of them contribute to the city maintaining its status as one of the food capitals of the world.
Still, eating at these restaurants also comes at a price, with a meal easily costing R1 500 or more per head. Which is why I was thrilled to have discovered that the city also offers a vibrant, ever-changing street food and market scene featuring delicious, authentic fare at prices that won’t require post-holiday debt counselling.
ONE OF THE REAL HIGHLIGHTS of my visit was Copenhagen Street Food, which opened in 2013 in a large warehouse on Papirøen Island (Paper Island) close to the iconic Nyhavn district and Christianshavn. As the city’s first market dedicated to streetfood, traders at 40 independent food trucks, containers, bars and stalls offered a tempting variety of local and international street fare, all of which met the “genuine, honest and aesthetic” motto of the market.
Denne historien er fra March 2018-utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra March 2018-utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
