The Hungry PR #4
Martin Bundock
Communications expert with an entrepreneurial mindset. Creative PR-specialist, with a focus on food and beverage, restaurants, sports, retail & lifestyle brands.
Coco Carmen – I’m totally late to the party; the fixed lunch on Thursday and Friday is 495SEK and a total blast. This is the type of lunch that can go from a quick business meeting to a long lunch at the drop of a ‘signature caviar and vodka serve’.
Arla Unika – Nestled in ?stermalmshallen, this restaurant and wine bar offers cheesy dishes for both lunch and dinner. Although I'm usually there for lunch, I can't resist ending the meal with their classic sm?lands 'ost kaka' for dessert— it's truly the best I've ever eaten.
Riche Fenix - A standout bar on S?dermalm, with exceptional bar food. For one night only on December 5th, it will be a unique fusion of Swedish and Korean culinary delights crafted by the +82 trio, led by Chef Yuongjo Lee. Indulge in Riche Fenix's signature hot dog with a Korean twist (they use jjajang sauce), along with +82 fried chicken and soju cocktails.
Fantasy Weekend Meal
Potted salmon with pickled cucumber. Pork Chops with shallots and parsley. Mash. Elderflower Jelly
Elderflower Jelly recipe:
Put 150ml of Sauternes wine in a saucepan with 400ml of water and half the juice of a lemon. Bring to a boil, add 200g of sugar, stir until dissolved, bring to the boil again and take it off the heat. Take five sheets of gelatine, add to a bowl of cold water and wait until soft. Gently squeeze out the water, add to the hot syrup, stir until dissolved, and add three tablespoons of elderflower cordial. I like to use a vintage glass jelly mould for mine, but you can pour the jelly into a glass serving bowl and then chill it in the fridge until set. When you want to serve it, you need a bowl of hot water, dip the mould or glass bowl in, and place a plate over the bottom. With luck (and practice), the jelly should end up on the serving plate. If not it will still be a tasty mess.