Domestic science: a gastronomic reinterpretation of the latest findings in Swedish design

The Nordic style is trendier than ever, and it’s not just Scandinavian design that is taking the world by storm year after year. The cuisine of these countries is becoming more and more popular, and is winning awards and accolades by the dozen. Scandinavian food is here to stay, closely watched by trend hunters all over the world.

During the celebrated Stockholm Design Week last year, Note Design Studio joined forces with magazine Tidskriften Rum and cooking studio Avequia to develop Domestic Science, a new concept that incorporates a un ique tasting experience, blending food and design.

Prizewinning Australian chef Daniel Engellau and his team were entrusted with the task of producing three tantalizing pieces of contemporary gastronomy for an audience of journalists and visitors. These three pieces were conceptualised to showcase the latest examples of Scandinavian design. The final outcome is a feast of synesthesia that engages all the senses and raises new questions and possibilities about the reinterpretation of food aesthetics.

First dish: Mountain Stream

Domestic Science1-Mountain Stream

The first dish is based on a fillet of arctic char delicately combined with the subtle flavours of reindeer lichen and cloudberries. The spherical forms of its design mirror the organic patterns of the pieces of furniture for which it was created and bring to mind the subdued palette of the subarctic landscapes.

Second dish: Forest Fire

Domestic Science 2_ Forest Fire

Daniel Engellau and his team approached this second dish with the aim of creating a parallel between the use of traditional materials in Scandinavian design and the reinterpretation of raw ingredients. The strong, smoked aromas of the forest and green herbs combine exquisitely with honey-glazed pork belly and chanterelle and porcini foam. This conception recreates the use of natural timber in Scandinavian furniture and the smoke and fire traditionally used to treat and bend the wood.

Third dish: Early Earth

Domestic Sciencce 3 Early Earth

Cubed lobster tail, apple and cucumber spheres, horseradish sour cream and watercress are the basic ingredients of this sublime presentation that explores new ways of working with premium raw ingredients. If Scandinavian design aims for simplicity and purity of lines, the ingredients of Engellau’s Early Earth go back to primary flavours to create a contemporary and stylized reinterpretation of the Scandinavian tastes.

During the past decade, innovative Scandinavian gastronomy has been bringing together culinary arts and industrial design. Award-winner Matbordet, in Stockholm, has a state-of-the-art concept of restaurant design that reflects a new philosophy of food and design that goes far beyond the mere art of cooking.

If you want to join the trend of Domestic Science and present your guests with creative cooking and original design, browse our collection at Delica to find unique designs.

Do you already use the Delica collection when presenting your culinary creations? Share your creativity with us on Social Media.


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