Luncheon for Danish Design Center at SPACE10
12:00 PM12:00

Luncheon for Danish Design Center at SPACE10

In connection with a book release event hosted by Space 10 and with guests from the Danish Design Center, I was hired to make a lunch. John Thackara had written a new book, How To Thrive In The Next Economy, which is about a more sustainable future a.o. My idea was therefore to create a lunch focused on the environment and I chose two big factors on the unsustainable list of ways we produce and consume today: Food waste and overproduction of meat.  

Therefore, in this project I worked primarily with vegetables with the exception of a little bit of milk and butter in the soup. My inspiration came from my own experiences with too much food left in the fridge without being used, and what I have been able to grow in my window sill and balcony.

It was also important for me to have an element of fun and interaction, which I implemented by letting the guests design their own plates, picking their own herbs and serving the soup themselves from watering cans.


The salad

Boiled new Danish potatoes

Radishes and carrot crudité

Watercress, chickweed and celery leaves

Vinaigrette with pickled mustard seeds

The soup

A puréed soup of jerusalem artichokes and potatoes, a bullion on the “waste” and a bit of milk and butter.

Served sprinkled with ramsons oil  

Soup garniture

Pickled red onions and pearl onions

Burned and baked shallots  

Half a celeriac baked in salt dough

Crumbles of rye bread and of salted sunflower and pumpkin seeds

Onion cress

And Sourdough wheat bread on the side

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Tommorow's Meatball
12:00 PM12:00

Tommorow's Meatball

I was hired by a team from Space10 ( ) as food designer. Space 10 is IKEA’S international innovation lab, placed in the meatpacking district in Copenhagen. My assignment was to design a strong visual presentation of eight possible future food trends. As most people know, IKEA serve their Swedish meatballs in the IKEA stores around the world. So we chose to introduce the international meatball in 8 new and very different ways.

The project went viral, so tjek it out online )    

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Girls dinner (vegetarian)
6:30 PM18:30

Girls dinner (vegetarian)

More and more people become aware of ecology and environment. Overproduction of meat to the western world is a growing problem and luckily there is a growing interest and attention on this problem. More people are trying to live more vegetarian, myself included. I made this dinner for a large group of women to inspire and show how much you can get out of food not involving meat! The problem is in fact quite often that people do not feel they are full or that there are enough choices for delicious vegetarian food! The dinner took place in late November, not the most fruitful season, and I love to cook with native seasonal ingredients so that was the factor that inspired me.

The dinner was a success, all were full, happy and inspired.



Crispy beet leaves with mustard and dried yoghurt

Fermented kohlrabi, horseradish cream, and onion cress  

Sea buckthorn pickled carrots, purée of pink grape and hibiscus roses, and crispy bread



Oatmeal porridge, brown butter chestnuts, fried cep mushroom,  fermented sunflower seeds,

A “salty” ferm cheese  

Nettle purée

Raw and fried jerusalem artichokes     



Brown onions, beets baked in salt, raw sour apples, wrapped in burnt cabbage, glazed in an apple gastric, waste sauce

Crispy potato and chive crumble

Potato and leek soup, sprinkled with chive oil as a sauce    


Untraditional cheese serving

Hot siphon on creamy goat cheese, pickled small beetroots with licorice root, black pepper and beetroot juice

Sweet glaze on the pickle juice and prunes bullion

bread and licorice crumble   



Black currant and red wine poached pears, vanilla creme, salty malt crumble, strawberry sorbet, and red sorrel


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Oscars popup burger grill
5:00 PM17:00

Oscars popup burger grill

I have a great love for burgers! Over many years, my good friend and I made burgers whenever we had the chance. We experimented and improved over the years to find the perfect burger.

We talked and dreamed about how we could share this love and now perfected burger with others, resulting in the burger pop-up event.

We served a 100% eco-friendly, healthier and quite economicsuper delicious, served quickly after ordering.

Everyone was very happy and we had a perfect night with our friends!  


Brioche with sesame seeds

Homemade tomato ketchup

Homemade and stuffed mayonnaise

Mustard pickled onions


Minced beef of ribeye

All Danish and ecological Produce



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