"chef of the Year David Lundqvist has been created this Year entitled"
"Kåltaco really crackling of flavors. Already the first bite contains all in one, from smakpalettens most glorious corners to the beautiful contrasts between crunchy and soft, heat and coolness."
"this Year's right – kåltaco – is nothing more than a textbook case of really, really good food."
"chef of the Year have the colour of the since 1983 and the competition has seen nearly all our aspiring chefs to pass through the eye of the needle to be number 1, Swedish champion in cooking. "
"the Year right, however, have no patina to speak of at all, it's the premiere now in the year. And first out is a right that can seriously challenge both the tacon on Friday myset as the marinated fläskkarrén on the grill grate in the summer. It is an all-year-round-right. It is a kåltaco, signed chef of the Year 2018, David Lundqvist, who normally keeps to among your saucepans in the kitchen at the Grand Hotel Saltsjöbaden."
"– It is the hero in all of the right, there is probably a bit to, " he says, and fills kålbladet with even a dollop of ”slaw” on the tangy kimchimajonnäs and shredded pointed cabbage."
"”Tacoskalet”, in the form of a leaf of cabbage, which quickly boiled in saltlag, manages to accommodate not just the slaw, but also rich black beans, grovskivad grilled portabello, flavored with cheddar, chili and ginger, and a whole lot of fresh accessories, such as coriander, finstrimlad spring onions and red chili. A few splashes of olive oil will be the icing on the cake."
"It doesn't get tastier than this."
"A perfect dose of acid from the lime and kimchi as it washes over every mouthful. Nothing is missing, it is just terribly good."
"A bite is enough. It doesn't get tastier than this."
"Andreas Stenberg, president of chef of the Year, pleased to note that David Lundqvist – who on the basis of certain criteria got free hands to create a sjusärdeles right, worthy to be called the Year the right – succeeded in its mission."
" He would take up a right that is friendly to the environment, preferably with vegetables in the starring role, which most people can manage to do at home and preferably with Swedish ingredients."
"He doesn't mention that it would be a good dish also, but he got it in the bargain."
"I think David has succeeded fantastically well," he adds."
"A glance at the ingredient list reveals that all the raw materials are pretty readily available, possibly with the exception of kimchibasen, but it can be replaced with chilli and a little lime to get the similar effect in the form of acid and heat. And there are openings for shortcuts, to buy cooked beans and have already beaten mayonnaise, if desired. At the same time, there are plenty of opportunities to rearrange among the various components, use tortillas instead of cabbage leaves as the case, to use other kinds of beans or legumes, add any herb or maybe top with a thin slice fresh flank steak."
"David Lundqvist what it is, however, given that the right was entirely vegetarian. The grilled portabellon, along with the flavored black beans, there is a simple cure all desire for meat. There are, he says, enough protein anyway."
" I think it feels like a fresh and modern right. I am satisfied."
"And it will all who dare to make this right also become. Was so sure."