On 11 December, the Swedish Embassy held a Nobel-themed dinner as part of the observance of Nobel Week; another banquet was arranged on 13 December, as part of celebration of St. Lucy's Day. Renowned Swedish chef, Magnus Albrektsson was flown in to take charge of the kitchen and oversee the culinary aspects of the events. In 2007, Chef Albrektsson was one of the chefs for the prestigious Nobel Dinner and has worked across the globe in various positions.

Star Lifestyle caught up with the revered chef and asked about his favourite Swedish dishes. The following are just snippets from the culinary marvels of Sweden, recommended by the chef himself.

A HERRING APART

If you like herring, you will love pickled herring. "Prepared with vinegar and other goodies, pickled herring is usually eaten with potatoes, sour cream and chopped onions," chef Albrektsson says.

THE GREAT GRAVLAX

Gravlax is salmon cured in salt, sugar, dill and white pepper. For Albrektsson, gravlax is a must-have in all Swedish celebrations . "The food never fails to make an appearance at traditional buffets during festivities", he explains. 

THE TASTY TOAST SKAGEN

Toast Skagen, a food the Swedish are in love with, is one of Tore Wretman's inventions. It is essentially butter-fried crispy toast topped with shrimps and mayonnaise.  "Tore Wretman is like a father figure for Swedish chefs, and the dishes that he created enormously contributed to our country's culinary scene," Albrektsson informs.

FOR THE LOVE OF MEATBALLS

Everybody loves meatballs. And the Swedish people are not an exception - except that they make some exceptional meatballs with cream sauce, lingonberries and pickled cucumber. "It's something I long for when I am away from my country,"  Albrektsson puts his seal of recommendation.

AND FINALLY, PANCAKES!

Served with jams of various berries (and of course no one leaves Sweden without tasting lingonberry jam), and whipped cream, the rather thin Swedish pancakes are a delicacy. "It is a tradition to eat these pancakes on Thursdays after the yellow pea soup," the chef says. 

Bon appetit!