{"id":397,"date":"2026-05-15T09:51:25","date_gmt":"2026-05-15T07:51:25","guid":{"rendered":"https:\/\/www.creativecityostersund.se\/from-as-to-asia-petra-and-ulrika-brought-jamtlands-flavors-to-the-world\/"},"modified":"2026-06-26T10:31:53","modified_gmt":"2026-06-26T08:31:53","slug":"from-as-to-asia-petra-and-ulrika-brought-jamtlands-flavors-to-the-world","status":"publish","type":"post","link":"https:\/\/www.creativecityostersund.se\/en\/from-as-to-asia-petra-and-ulrika-brought-jamtlands-flavors-to-the-world\/","title":{"rendered":"From \u00c5s to Asia \u2013 Petra and Ulrika brought J\u00e4mtland’s flavors to the world"},"content":{"rendered":"

From \u00c5s to Asia \u2013 Petra and Ulrika brought J\u00e4mtland’s flavors to the world<\/h2><\/div>

Torsta Farm Restaurant in \u00c5s has put J\u00e4mtland H\u00e4rjedalen on the international gastronomy map. When Petra and Ulrika represented the region in Macao, the trip was both intense and educational \u2013 and the food was a success. <\/strong><\/p>\n

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\"\"\u201cIf you get the chance to go, you should take it. It’s an experience for life,\u201d says Petra K\u00f6nberg, one of the chefs who, together with Ulrika Nor\u00e9n, works at Torsta Farm Restaurant in \u00c5s. Here, food is prepared from scratch with ingredients from their own farm and a clear holistic approach where the entire raw ingredient is utilized. <\/p>\n<\/div>\n<\/div>\n

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In the summer of 2025, Petra and Ulrika were selected to represent \u00d6stersund Municipality and Region J\u00e4mtland H\u00e4rjedalen at the International Cities of Gastronomy Fest in Macao, China.<\/p>\n<\/div>\n<\/div>\n<\/div>

Intense from the start<\/p><\/h3><\/div>

The trip became intense right from the start. A typhoon swept over the area, shortening their stay. The schedule was rearranged, and the cooking, originally planned over several days, had to be carried out consecutively. <\/p>\n

\u201cInstead of cooking our dishes on two separate days, we had to cook everything in one go. It was very intense,\u201d says Ulrika. <\/p>\n<\/div>

It was scary<\/p><\/h3><\/div>

For both Petra and Ulrika, it was their first time cooking in front of an audience. Standing on stage and presenting their culinary craftsmanship to international visitors was nerve-wracking, but the experience turned out to be positive. <\/p>\n

\u201cIt was scary, but also incredibly developing,\u201d says Petra.<\/p>\n<\/div><\/div><\/div>

<\/span><\/div>

Photo: Torsta AB<\/p>\n<\/div>

Reindeer meat sparked interest<\/p><\/h3><\/div>

The dishes served were clearly rooted in J\u00e4mtland H\u00e4rjedalen. Among other things, they offered rye sourdough pancakes with thyme and spruce shoot cr\u00e8me, butter-fried mushrooms and smoked reindeer, as well as rosemary-glazed rutabaga with garlic-filled pearl onions and cumin-fried lamb fillet. <\/p>\n

\u201cIt was primarily the reindeer meat that sparked interest. Many asked for more and wanted to know where it came from,\u201d says Ulrika. <\/p>\n<\/div>

An experience for life<\/p><\/h3><\/div>

Despite the tight schedule, Petra and Ulrika describe the trip as both fun and rewarding.<\/p>\n

\u201cIf you get the chance to go, you should take it. It's an experience for life,\u201d says Petra. <\/p>\n

The next festival is planned for March, when weather conditions are more stable, and the hope is to represent the region again.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

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