Nordic Dining

16/06/2024

Here’s a few images from a beautiful event we catered for a few weeks back.
We’re so lucky to have suck amazing staff and wonderful returning clients with a passion for good food and great service 🥰👨‍🍳
Thanks for the amazing images 📸

15/06/2024

20/12/2023

08/12/2023

05/12/2023

Big party last night! So proud to be announced by as the Winner for Best Commercial Cookery Trainer 2023

It’s been a heartfelt decision to leave the hospitality life behind so this award really means a lot to me, it’s such a pleasure to be able to give back to the industry, while taking part in shaping the future.

A great big thanks to to Head Teacher Richard Etherington & for the support and nomination.

03/12/2023

Kraft Heinz is the 5th largest food company in the world, and is a trusted producer of delicious foods. We provide high quality, great tasting and nutritious food for every occasion whether at home, in restaurants, or ‘on the go’.

07/11/2023

. We have the most amazing customers, thanks for using our services and for sharing this beautiful review! 👨‍🍳😇🙏

★★★★★ "Magnificent - all our guests were blown away by the experience Kasper and his team created for us! We loved every single element of the food-Art that was presented to us! We pass on our most enthusiastic recommendations!! A team that do their outmost to make everybody happy! Thank y...

29/06/2023

Really amazing contemporary restaurant in Amsterdam
Thanks for an amazing dinner and impeccable service!

28/08/2022

Thanks so much for an amazing dinner experience ! A very skilful display of fine culinary know how, beautiful produce and great service. Will definitely be back for more at this little local gem of a restaurant! 👨‍🍳🥂🔥

16/05/2022

🇺🇦🇺🇦 🇺🇦🇺🇦 Studio 10 this morning.
The fundraiser is going really well, however there’s still a few bags left if you yet haven’t joined in!

09/05/2022

🇺🇦🇺🇦 🇺🇦🇺🇦
First part of our mission completed, now it’s up to you to join in and donate for this great and very important cause.
Today with the fantastic team from , we produced 2000 pierogis to raise funds for Ukrainian hospitals
Medicines will be delivered to Drohobyh by Polish Medical Mission Vasco Emergency Team.
Thank you to Radek Studnicki for working with us.
Please donate and purchase our pierogis: https://mailchi.mp/nextgen.group/pierogiforpeace
Our story was be broadcasted at 4 pm on Channel 9News 🙌🙌
Following Monday, I’ll will be cooking pierogis in Studio 10
Stay tuned for more!

04/04/2022

Fillet of shorthorn beef, wild garlic, celeriac, warrigal greens, beach mustard and textures of saltbush.
At the moment there’s an abundance of beautiful wild garlic coming through, it’s commonly know as onion weeds and much hated by people with gardens, I go we’re love cooking with it, in this dish I’ve poached the tenderloin in an oil made from the green top part of of the plant, the onions are served as a part of the dish, I’ve used saltbush to create a light textured crumble and crispy stalks, then finishing the dish with a purée made from salt baked celeriac, beach mustard butter and sauced at the table with a spiced malted jus. The shorthorn beef however takes center stage, it’s an amazing cattle breed with a long but not so commonly know and cherished history in Australia, in fact it was one of the first meat cattle breads introduced to Australia in the early 1800, the meat is really beautifully marbled and very flavoursome, definitely something to try if you can get your hands on it! There’s quite a beautiful side story to the dish images as I managed to do a few shots during one of my latest events, the photos are taken in the kitchen of the late and honourable, cooking royalty and kitchen pioneer, Margaret Fulton. I was very honoured to cook for her beautiful family in such a historical and and beautiful setting.

13/03/2022

Meet Joey! 🌟👼💪 I’ve had the great pleasure of woking with Joey for the last 5 years, first at the Sydney Operahouse as an event supervisor, and since the start of Covid we’ve done lots and lots of events with nordic dining, all around Sydney. He’s much loved by our clients for his heartwarming sole and attention to every small detail, ensuring our events leaves a great memory from a service perspective.
A great applause of appreciation from me and hope you’ll stick around for many years to come! 🙏😇👏

21/02/2022

What a great week lecturing Advanced Culinary Nutrition Science at Australian Catholic University, I’ve had the great pleasure to assist in creating the lessons adding some of my personal recipes to the compendium.
Very exited to see it all unfold and loved teaching the bright and talented coming nutritionists 👨‍🍳👨‍🏫👏

20/12/2021

What a finish to the year, once the restrictions was lifted, Sydney siders definitely took revenge for all the days and nights without social gatherings.
Here’s a shot 📸 of one of canapes, cured pork shoulder, sourdough and stingy nettles

04/11/2021

Proud moment as the 1st .hub 🌱 is officially live, this one Cancer institute in Camperdown. It’s been an amazing journey to support in developing the brand and watch it grow. Keep any eye out for these tasty nutritious meal hubs, for more info enquire .hub ✅💪👨‍🍳🌱

08/10/2021

What an amazing achievement for the Danish culinary world and the Nordic cuisine in general.
Number 1 & 2 Restaurants in the world awarded by Great applause to the teams for all their hard work and dedication👏💪👨‍🍳 Always will be proud to have been a part of the team and family a time and memories I’ll always cherish.
I clearly remember an episode about 18 years ago when working at a Michelin restaurant in France, i remember being looked down upon for not being French and coming from little Denmark, the young French chefs statement of: what does Danish cuisine have to offer, do they even have a Michelin stared restaurant and clearly not a 3 star like the one we worked at? I agreed in a humble way that Danish cuisine still had a lot to prove, I think these incredible chefs and kitchen teams have been proving for years that recognition isn’t only through historical achievements, but in this case for creating and shaping the future of modern cuisine 👨‍🍳🙏😊💪

29/09/2021

Amazing to have teamed up with for their well-being program, a great charity organisation that offers support to Australian veterans, Defence force personnel and their families assisting them with anything from health and wellbeing, educational leading, employment and social connections.
Here’s a little glimpse of our resent Australian BBQ session, I’m looking very much forward to our upcoming weekly sessions for your well-being month of October 👨‍🍳🙏😊

29/08/2021

Great little winter warmer for the family, they’re truly enjoying being test dummies for my virtual classes! 👨‍🍳👨‍👩‍👦‍👦🥰 This one is Spiced pineapple and frangipane Tart tatin.
The classes offer a great way for companies to show their care and application towards workforce or clients.

27/08/2021

Lockdown catering with a twist!👨‍🍳 🎥It’s been a challenging time for everyone to get through, I honestly have spent much more time my DIY toolbox then with my chef knives, so it was a great change to move into the kitchen again.
Thanks to EY for letting me host last nights partners session and a great thanks to for an amazing production setup and stream and for letting us use your amazing kitchen showroom, hope there’s much to come! 💪🎥🙏

15/05/2021

Was asked to do a danish lag kage, it’s a layered cake used for birthday celebrations, flavours where strawberries, rhubarb, vanilla and lots of cream 🥰🇩🇰🎂🍰🥳

05/05/2021

The plant based project it taking shape and coming together really nicely, the state of the art vending machine fridges have arrived from overseas and it’s soon time to do some soft launches 🥗☘️🚀
As such we need a Part-Time chef, CDP as a minimum, interested in plant-based food production, the production facility is located in the Eastern Suburbs, very flexible hours and scope for personal development as the brand and production grows.
Please email: [email protected] for more info.

23/04/2021

Great work 👏 @
& Thanks for featuring my family, me and following Nordic Dining in your show named escape from pandemic to paradise, I’m very proud to figure in Danish national television on such an great show and well made production 🎥🎞💪✊👨‍🍳

29/03/2021

we’re very proud to announce that we’ve partnered with in order to deliver a exclusive yacht and dining experience, packages available for 3 hour charters for either intimate dining packages or bring your friends or buisness relations onboard for an unforgettable drinks and canapé session 🛥🍾🥂💃🏽🕺

17/03/2021

Full respect to the people on and behind the rolling 🎥 Over the weekend I had the great honour to be asked from Danish national television to share what we’ve created with nordic dining during COVID, and how Sydney and Australia in general are managing a life through the pandemic at a much higher success rate than many other places in the world. A full on day of interviews and being followed through a busy day with a large and successful event, can’t wait to see the finished edits! .DK

02/03/2021

A little preview of dishes for a virtual cooking class I’ll be conducting shortly, Aussie BBQ theme, pair these sides with a coriander/lime Chimichurri, choice of Rib eye, Salt Water Barra, or halloumi and a beautiful bottle of wine. It’s going to be a great session! 🥗 🐟🥩🌞🇦🇺

24/02/2021

I usually steer clear of making the birthday cakes when requested by clients, however I felt a bit sorry for the birthday boy as he was celiac and thought to give him a real treat, but at the same time keep it very homestyle, I used a flourless chocolate recipe from and it was awesome, changed a few bits to put my stamp on it like a salty rich ganache, creme fraise and no sugar in the mocha cream, probed it to 85degrees, wow super delicious and loved by all!! 🥳😍