Jesper Rais

Classic danish open-faced sandwich at the brewery Nørrebro Bryghus in Copenhagen. Here with sea buck herring, together with onion, capers, horse radish foam, smiling eggs, and rye bread. And of course, you should get a schnapps on the side.

Freshly squeezed orange juice at restaurant @_greenilicious_ in Aarhus, Denmark. Everything is organically based and free of artificial sweeteners, colors, preservatives, and GMOs.

Eat next to the lions at @katangahilldining in the ReePark Zoo. Here, a beautiful and simple dish with mackerel escabeche, fennel, horseradish sauce, dill oil, and pea shoots.

The fish serving from the Danish National Cooking team at the Cooking Olympics in Stuttgart this spring. Amazing details, textures, and flavors.

Everything tastes better when you cook it outdoor - here are simple bacon and eggs, topped with dried ox heart, from my cookbook "The Stormkitchen".

Asparagus, oysters & caviar - so simple, beautiful and tasteful serving på chef Nicolaj Møller at Restaurant TreeTop in Vejle, Denmark.

Classic oatmeal porridge with fresh fruit, pistachios and maple syrup. Made in the forrest for the outdoor cookbook "The stormkitchen"

Wonderful summer meal in Ebeltoft, Denmark. Grilled wild prawns with pastis and herb butter at Hotel Langhoff & Juul. Part of a fantastic seafood evening.

MILK & GRASS - Beautiful, tasty and aesthetic dessert by chef Vildgaard at two-starred Michelin-restaurant "Jordnær" close to Copenhagen, Denmark.

POT-AU-FEU - A recipe from my latest book "THE STORM KITCHEN" with recipes for outdoor life. Cooking outdoor is one of my other passions after food photography, and the chance to combine these two and this book was amazing!