Head Chef Neil Ponsonby, originally from Tasmania, Australia, takes great pride in using locally-produced food and seeing how successfully it has been received by far-away guests. The menu in the hospitality lounges is changed every third day and the chefs receive daily praise from the grateful guests and many questions about the food they are eating.
- We want to provide our guests with a special tasting experience, said Ponsonby, while the first guests of the day enter the VIP lounge.
Ground frost roast is a typical Sami way to cook
Neil wants to strengthen Swedish and, above all, Nordic food and invites guests to enjoy delicacies such as bear ground frost roast, smoked reindeer heart and Undersåker's pork shoulder.
- Many people seem to have a picture of bear as dry, tough and well-cooked, which is the total opposite of what we offer our guests, said Neil while showing off the pink and juicy meat. Thanks to being cured, the bear meat gets a nice balance and becomes incredibly tasty, he continued.
Tasty tips from the Head Chef:
- Ground frost roast is the perfect food since it can be prepared far ahead. Also it is tremendously tasty to eat cold.
- Use moose or reindeer if you don’t get hold of bear (!)
- Bake the frozen steak in the oven at 63 degrees Celsius over night.
- Marinate the piece of meat in rime layers of salt, pepper, juniper berries, sugar and bay leaves and leave for one night or two.
- Serve the roast cold with chutney made of apples, rowan berries and black currants.