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Source: Destination Arctic Circle

There is an ultra cool photographer scholarship available through World Nomads.

Anna Zhu, a design graduate from UTS, my old university in Sydney, won a trip to Antarctica through the very same scholarship fund. She said it was the most amazing trip with lots of opportunity to develop her photography skills. Jason Edwards, a National Geographic photographer, acted as mentor. This Greenland trip would be just as mind blowing!

When I used to be more obsessed about photography I really wanted to apply. Something always stopped me, though. But if you want to, JUST APPLY! Don’t worry about whether you’re good enough or not. As they say, you gotta be in it to win it. =)

All photos above are copied from the World Nomads Scholarship promotional page.

The relapse of a food photographer addict: Arctic gastronomy

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Is photographing food really a sign of mental illness? A foodie with a self-diagnosed photography problem, I’ve drastically tried to tackle my issues head-on this year. I stopped eating, in the hope that if I didn’t see food I wouldn’t take photos of it*. When that didn’t go so well, I stopped at least going to restaurants and made disgusting-looking meals at home. I also disabled the internet from my phone. All was dandy until some food-lover friends requested photos of Greenlandic food. Here, below, is the beginning of the relapse…

I went with my partner to a fine-dining restaurant called Sarfalik on a stormy Monday night to ‘celebrate us’. No-one else was around due to the weather and day, so I had a free reign to take as many photos as I liked without stern reproach from other guests. All photos are taken with the iphone… 

Branding itself as the ‘gourmet gathering place’, Sarfalik bases its menu on what’s in season and what the hunters can bring in. 

STARTER (not a course)photo 1Lightly smoked halibut – garnished with saffron and other things I can’t remember. This was delicious and just melted in the mouth.


ENTREE Sarfalik - LambSalted lamb - herb moss, truffle, olive (s)oil, anchovy cream, spring herbs. A little too salty for me, but the amazing texture of the lamb reminded me of gravlax salmon, just with more bite. The anchovy cream was mild-tasting, adding sweetness to the dish.

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Kaffemiks: every well-bred lady should know how to bake, right?

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Kaffemik food - Amazingly decked out board to celebrate a friend's birthday

Food from my last kaffemik – Celebrating a friend’s birthday. More photos of life available on Instagram.

Oh the pressure!

I’ve been cordially invited to two kaffemiks so far and both times none of the delicious food was bought from the supermarket or from a patisserie. The food was made lovingly by the hosts. Damn.

I remember a time in high school when pizza parties were all the rage. It was every parents’ cheap and nasty solution to feed the hordes of hungry teenagers on their doorstep. Freshly baked stacks of supreme and meat lovers pizza would be delivered to parties for an extremely reasonable price and all eaten in a flash. Well, in Nuuk, there’s not much of a fast food culture here. For sure there’s no such thing as Pizza Hut (or McDonalds)!

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