A Taste of Finland: Trendy Flavors from the Land of a Thousand Lakes
As kangaroo, emu, and crocodile meats delight palates down under, Finland has its own culinary treasure trove, featuring the distinctive flavors of reindeer and moose. Served alongside potatoes, salads, or blended into hearty stews, these game meats have become the latest culinary sensation across Finland.
“It’s incredibly trendy here right now,” observes Sara La Fontaine, a celebrated chef based in Helsinki. Her enthusiasm for Finnish cuisine reflects a broader narrative in food, one deeply shaped by geography, history, and the unique bounty of local ingredients.
Much like its Scandinavian neighbors—Sweden, Denmark, and Norway—Finland’s frigid winters can leave fresh produce in short supply. The food culture here has evolved, drawing influence from both East and West. “You can see it in our food and drink,” La Fontaine explains. “But we’ve also made it distinctly our own.”
Hearty stews and rich soups reign supreme on cold days. “When it’s dreary outside, nothing warms you up quite like a pot meal swathed in gravy, served with creamy mashed potatoes,” she adds. “That’s when I reach for reindeer and moose most often.”
Finnish cuisine does not stop there. Fresh salmon, various cheeses, and artisanal breads punctuate the culinary landscape. Summer finds locals embracing the barbecue tradition, gathering in the warmth of the sauna, indulging in grilled sausages, refreshing cold beers, and a shot of vodka.
With a country teeming with lakes, fish plays a starring role in Finnish meals. Delicacies like perch, pike, burbot, and Baltic herring make their rounds in homes and restaurants, while salmon is a versatile favorite, enjoyed hot or cold, raw, salted, or smoked. “We love our fish, especially salmon—you’ll find it everywhere,” La Fontaine notes.
With a culinary education from the New York Culinary Institute and a repertoire that includes several cookbooks and a television show, La Fontaine marries traditional recipes with contemporary flair. She emphasizes how Finnish food is in a constant state of evolution, yet remains tied to enduring customs, such as smoking meats. “Finnish cuisine is fresh, light, and beautifully balanced,” she says, highlighting the current trend for foraged flavors in the form of lingonberries and cloudberries, which can be picked straight from the forest.
As autumn arrives, it brings with it an abundance of wild berries and mushrooms. Seasonal favorites include strawberries, cranberries, gooseberries, blueberries, and raspberries, which not only enhance local dishes but also contribute to a range of flavorful liquors. The elusive cloudberry, distinguished by its bright yellow hue, is a true Arctic rarity.
La Fontaine expresses particular affection for reindeer and moose meat, grace notes of the Finnish landscape, farmed locally much like the cattle are in Australia. The export of reindeer meat has rapidly grown into a lucrative segment for Finland’s food industry.
While reindeer meat may carry a higher price tag than some other meats, its unique taste is a worthy investment. “It’s similar to beef but more tender and rich in flavor,” she explains. “Reindeer doesn’t require heavy sauces; it’s light, allowing the robust taste to shine. Moose, too, is a beloved choice during the winter months.”
Diverse regional recipes abound throughout Finland, each area boasting unique dishes that reflect its heritage.
For a true taste of Finnish cuisine, the vibrant capital of Helsinki is a must-visit. Here, a surge of new restaurants and trendy bars offers culinary adventures across regions such as Lapland, the Åland Islands, and Savonia. “People want to embrace modernity with style—be it in design, clothing, or food,” La Fontaine says. “We seek to stand out.”
If You Go:
Scandinavian Airlines provides convenient flights from major Australian cities such as Sydney, Melbourne, Brisbane, Perth, and Adelaide, with connections via Bangkok or Singapore to over 50 destinations in Europe through Copenhagen. Economy fares start at $1,649, with options for extra legroom available starting at $2,749. Business class fares begin at $3,629 for connecting flights with Qantas through Tokyo, Beijing, or Shanghai. Additional taxes and surcharges may apply. For more information, visit flysas.com.au or call 1300-727-707.
MyPlanet specializes in Scandinavian travel, offering expert advice and a wide selection of competitively priced city breaks, hotel stays, and local tours. Reach them at (02) 9020-5800 or visit myplanetaustralia.com.
Jonathon Moran was a guest of Scandinavian Airlines, the Finnish Tourist Board, the Helsinki City Tourist and Convention Bureau, and MyPlanet.