events whether it’s delivering remarks or a speech. It’s important that as a spouse, when the two of us are often seen together, that I also have my own voice and opinions and not be a silent accessory. flavourful from the herbs you’ll find on the landscape, but it’s not a spicy cuisine. The cuisine builds on centuriesold techniques of pickling and dairy-making. Reykjavik is actually a great destination for foodies and I recommend just going there for a weekend to eat, even if you don’t want to climb a glacier or see a volcano. There are very fresh ingredients, the vegetables are grown in greenhouses, the lamb is free-range and (fed on) moss and seaweed. My parents have sheep here in Ontario and they say Icelandic lamb is better. It’s a burgeoning food scene and we have visitors to thank for that simply because the size of the local population wouldn’t support the number of restaurants that are there now. There’s a restaurant called Dill that got Iceland’s
Tourist food. I’ve had it several times and you will meet Icelanders of a certain generation or one of my sons, who love it, and think it’s amazing. If you want to tick off a box, then you should do it. first Michelin star earlier this year and it uses almost exclusively local ingredients so you won’t find chocolate or olive oil, but they do wonderful things with herbs, fish and dairy. The trends overall are simplicity and sourcing locally, just like with global trends. Ten years ago I used to write restaurant reviews for a local paper and it was all about how much dry ice you can have at the table or imported kangaroo that was barbecued. There isn’t as much what you’d call international cuisines so you’ll have a harder time finding Korean food, but there’s a fabulous Indian restaurant I take people to. Like I mentioned before, the lamb. We also have a great beer scene. Every restaurant will have a Christmas buffet menu on offer and everyone goes to at least one. There are all kinds of salads, Danish-influenced crackling pork, lamb, risalamande (Danish rice pudding), this thin fried flat bread called laufabraud that you put butter on, potatoes cooked in sugar. The sweet tooth really comes out around this time.