Ceps are found in the forest between late summer and early autumn and can be preserved in oil to be enjoyed year-round. Cep Oil was one of the earliest oils developed in the noma test kitchen many years ago, when we discovered that the preservation oil is just as flavorful as the mushroom itself and even more versatile in the kitchen. For our Cep Oil, the mushrooms are confit in organic rapeseed oil, left to infuse for 24 hours to extract the most flavor, and finally the oil is filtered and bottled.
This is a finishing oil (heat will dull its flavor), perfect for layering savory depth to any dish. It can be used to enhance the flavor of a broth, as a confit oil, in a mayo, bearnaise, or even in a vinaigrette.
For the ultimate mushroom-lover’s vinaigrette, combine Cep Oil, our Smoked Mushroom Garum, and a balsamic or berry vinegar. Or, for a special treat, try pairing it with wild berries, fresh or dried.
This product is a rare, seasonal treat. As such, Cep Oil is available in very limited quantities, but we’ll aim to make this again come autumn.
To make Whisky Vinegar, we begin with our favorite whisky: Stauning Barrel-Aged Rye Whisky. To get from spirit to vinegar, we gently vacuum-distill the whisky to remove excess alcohol whilst holding onto its distinct flavor. Once it reaches an alcohol content conducive to making vinegar, we blend it with two kinds of apple vinegar and birch syrup.
Added up, it’s toasty-fruity and slightly sweet with woody depths—what we believe to be the truest representation of good whisky, in vinegar form.
An excellent way to dress a salad of bitter, winter greens, to replace the malt vinegar on a basket of hot fish and chips, or to brighten up your morning juice.
This product is a rare, seasonal treat. As such, Whisky Vinegar is available in very limited quantities.