Known as “Pancake Tuesday” in the UK, Ireland, Australia and Canada, Estonians celebrate Shrove Tuesday or Vastlapäev instead – and eat lots of buns with whipped cream. Like many other traditions, this movable feast is anchored to Easter and rooted in the Christian calendar. The term Shrove Tuesday derives from shrive, meaning to grant absolution […]
Estonians celebrate Shrove Tuesday by eating whipped cream buns Read More »
In Estonia, the countryside has always meant a lot more than a rural area where some people prefer to live; the countryside determines identities, the national cuisine and family relationships – at least it used to.* The Estonian language – often ranked as one of the most difficult languages in the world – does not
Of potatoes, land and Estonian grandmas Read More »
Sille Vadi, a food blogger and a specialist for academic affairs at the University of Tartu, conducted a kind of sociological inquiry asking what does Christmas taste and smell like – and put a little part of those tastes and smells into practice with a little twist.* By Sille Vadi What does Estonian Christmas taste and
Five recipes with a twist: What does Estonian Christmas taste and smell like? Read More »
ÖselBirch, a family-owned birch sap producer from Saaremaa, Estonia, has raised €24,381 on the crowdfunding platform, Kickstarter, to help the company start producing its flavoured birch sap drinks. Altogether 141 backers supported the company’s crowdfunding project that has allowed ÖselBirch to start producing seven different flavours – Classic fermented, Classic Sparkly, Aronia, Ginger&Lingonberry, Mojito, Sea-Buckthorn
Estonian birch sap producer raises €24,000 via global crowdfunding Read More »
Three sisters and a brother – all originally from the island of Saaremaa, but now living across the globe – came together to build an unusual business of selling Estonian birch water to the world. This writer remembers from his childhood how every spring, his grandfather drilled a hole into a birch tree at the
A global Estonian family markets birch water to the world Read More »
Estonian chef Dmitri Rooz became one of the top contestants at the Bocuse d’Or Europe culinary competition in Budapest, thus securing a place for Estonia in the final, global contest that will take place in Lyon, France, in January 2017. Rooz, the chef de cuisine at the Tallinn-based Restaurant Farm, competed in the European final
Estonia will compete at the world’s most prestigious culinary competition Read More »
Estonian chef Dmitri Rooz, a semi-finalist in the prestigious culinary competition, Bocuse d´Or, will be competing in the European final in Budapest on 10 May against chefs from 20 European countries cooking for glory. The European final is part of the Bocuse d’Or, a biannual world chef championship. Named for the chef, Paul Bocuse, the event is one of the world’s most
Estonian chef Dmitri Rooz competes among the best in Budapest Read More »
It isn’t easy to find blood sausage, black bread and herring in Japan, but every year more than 100 people come together to cook a traditional Estonian meal in Tokyo. Working at a hotel in Tallinn means that inevitably every guest who checks in will ask about the local food. “Can you recommend somewhere? Something
Meet the Japanese friendship society that loves Estonian food and culture Read More »
Give an Estonian a traditional product, and chances are they will find a way to apply some modern wizardry, give it a revamp and come up with something pretty fine. While craft brewers have already delivered a sucker punch to the weak-and-watery lagers, craft cider makers are now stepping into the fray, with high end
Siidrikoda – craft cider from Estonia Read More »
Marzipan is one of the oldest sweets made in Estonia, first used as a medicine as it was thought to have healing properties and was sold in the Town Hall Pharmacy of Tallinn. There are still six marzipan painters left in Estonia. For the last 10 years, one of the first things customers have seen
Estonian marzipan painters keep centuries old tradition alive Read More »
