World Food Gifts 2023

Honey Island (Illa de Mel) includes the three types of honey produced by Illa de Mel: spring honey, autumn honey, and cream honey. The honey jars come in a typical Menorcan basket called paner, handmade with esparto grass by a local artisan. They achieve this remarkable variety of honeys – so different among one another – thanks to the diverse geographical areas where their hives are located and the floral variety that exists in Menorca in the different seasons of the year. Each of the three honey types presents completely different organoleptic characteristics.

Illa de Mel obtain high-quality honey because they work in a very artisanal and sustainable way with cold processes. Their goal is to bring a bit of Menorcan nature to the palates of those who taste the honey.

The product comes with three small flower-honeycomb-shaped brochures in three languages (Catalan, Spanish and English) where information about Illa de Mel, about Menorca and about the three honeys in the pack are displayed.

Source: Illa de Mel

Set of two Nokiakka jams: Carrot–Ginger and Beetroot–Ginger.

«Nokiakka jams flavours are born out of the harsh roots of the north and the burning passion for food. Nokiakka jams are made from local root vegetables and the other ingredients are mainly organic. They stand out from the others right from the first mouthful and always bring their own special addition to the dining table. It’s caviar, but it’s jam!

«Nokiakka’s artisan jams work with both savoury and sweet foods. They are perfect with cheeses, to accompany smoked meats, with breakfast yoghurt or between a burger or a hot dog.

Carrot–Ginger jam
“Crunchy carrot gives a perfect texture to the jam. Carrot ginger jam is a great match with both savory and sweet dishes. The Carrot-Ginger jam won The Best Finnish Artisanal Food Award in 2022.”

Ingredients carrot jam (52,5%), ginger (4,4%), sugar, lemon, water, spices (vanilla, cinnamon, rosemary)

Beetroot–Ginger jam
“Our versatile and sweet beetroot jam holds a special place on festive tables and those everyday moments of sweet little pleasures.”

Ingredients beetroot jam (52,4%), ginger (4,4%), sugar, lemon, water, spices (vanilla, cinnamon, rosemary)

Source: nokiakka.com

Melekouni is primarily a traditional treat of the island of Rhodes, offered in every celebration and joyful event (weddings, christenings, births, etc.) since the old times and all the ingredients could be found in abundance on the island. Traditionally, before such an event, the village women would gather and in a festive and joyful atmosphere they would prepare this unique delicacy using their own style and technique up until today.

Melekouni has now been acknowledged as P.G.I product by official governing bodies and it can be found in packaging in shops as a highly nutritious snack.

The design approach of Melekouni by Filema Rodion was based on a centre illustration telling the product’s story through its main ingredients. A sesame seed, a drop of honey and an almond are showcased in the front of the packaging, underlining the products process, naturalness and friendly nature of treat. A custom container has been designed so it can be distributed worldwide in an effort to export traditional goods.

Composed of fine dust of coal agglomerated to make a small black ball, smooth and more or less round, the coal ball was once used daily for heating and cooking in the homes of families during mining in the North-Pas-de-Calais.

Inspired by this heritage, the set of three table balls ALL x Aequo.design is reinvented here in the form of a kitchen utensil, directly linked to heat: a universal trivet, a unique and offbeat decorative object that allows you to lay all types of dishes.

The balls are made of enamelled ceramic, a heat-resistant material. The ALL mark is embossed in the ball like the markings of the industrialists of the mining times in the Nord-Pas-de-Calais area.

This everyday object plays with the contrast of the coal ball, which produces heat, and the table ball, which resists it, creating of a unique object.

The set of three balls is packed in a small pouch made with fabrics from the recovery of raw materials and embroidered by the Potencier embroidery located in Villers-Outreaux.

Source: boutique-all.com

«Can you make small plates reminiscent of the sea and wind?» This was the challenge that Mette Brasøy received from Bjørn Fjeldvær, her husband, who runs Trondheim’s smallest and most unique restaurant Visit Bjørn, in Ila.

The green glaze on the plate is made with broken wine bottles from Bjørn’s restaurant. The shards of glass melt together and form shades of colour that complement the delicacies of the sea. Each plate thus gets its own aesthetic play of colour, its own wave, its unique character.

Size of the plates: 16×1 cm

The An Apple, a Bee and a Tree package represents a chapter in the story of an old local fruit variety, sevniška voščenka (the Sevnica Waxed Apple), which has a flavourful centuries-long history. It is wrapped in a handmade Čeberol’ca beeswax wrap, which was made with care and using only local ingredients from organic farms. Čeberol’ca wrap replaces all artificial foils and bags. It has multiple uses in the kitchen and elsewhere, limited only by your creativity. It is not only a gift – it is also a materialised desire to be involved in local natural and cultural heritage by taking sustainable approaches. In the box there is a QR code linking to the video.

Čeberol’ca – natural beeswax wrap ingredients:

• organic beeswax
• pine resin
• linseed oil
• organic cotton dyed with organic onion peels

Honey bees feed on natural Sidr plants in the Rijal Alma mountains in the Aseer region. Sidr honey is considered one of the most famous types of honey in the region, and it is one of the trees of paradise according to the local culture, known for its health benefits according to their Islamic medicine beliefs. Sidr honey is registered within the Arc of Taste of Slow Food.

The card accompanying the product is handmade in natural colours derived from the nature of the region and decorated with the Aseer Al-Qatt Arts, included in the UNESCO Intangible Cultural Heritage List.

This gift offers different flavours from the islands of Hitra and Frøya in Trøndelag, Norway. It includes fish, wild sheep, cheese, as well as berries and herbs from the coastal landscape represented. Frøyaflak, is the perfect vessel for both salty and sweet mouthfuls. Dander the Frøya flak with salmon and mustard sauce, cured sausage or cave cheese and jam. The herbal/flower tea from Helgebostad horticulture refreshes the taste buds between each chew!

The bag includes:
Najadelaks (Dolmøy seafood), Fish
Frøyaflak (Garnvik’s Røkeri), Barley and sunflower seeds
Mustard sauce (Dolmøy Seafood)
Tea (Helgebostad Hagebruk), Herbs and flowers
Cave Cheese (Hitra Gårdsmat), Organic milk
Cured sausage (DalPro Gårdsmat) Lamb and deer meat, and spices
Jam and biscotti (Hurran Spiseri), Flour and nuts

Pack of 12 bottles of 40ml Torclum extra virgin olive oil (EVOO) with different flavours: normal, garlic, mushroom, black truffle, white truffle, spicy, thyme, rosemary, basil, carob, orange, lemon. All these oils are naturally macerated without additives. The box features the shape of a typical Catalan farmhouse (called masia) where all the doors and windows can be opened so that the different flavours can be seen. At the bottom of the farmhouse we find a brief explanation about what the Catalan farmhouse means in the regional food tradition. Inside the box we can also find a small leaflet highlighting the 9 best-selling oils and what we can use them for.

Ingredients: EVOO and aromas. All the different aromas are dried to remove the moisture. Rosemary and thyme come from Torclum’s farms. They use natural garlic and orange and lemon peel. The rest of flavours come from a local spices company.

This gift contains a small silver spoon, which is a jewel-object that can be worn on the body as an ornament, on an apron or chef’s jacket, as a tie pin or as a pendant or used as a bookmark. The presentation is inspired by the present that is given to the caixers (horse riders) that participate in the festes (traditional festivities) of Menorca. The spoon was a symbol to signify the desire that food is not lacking in the house. Nowadays, that good ingredients and imagination are not lacking to create new dishes and sensations.