Fia Gulliksson

Food In Action / HEIM food studio

Born as a self-taught cook, Fia Gulliksson presents herself as a supporter of good food and sustainability, focused on creative gastronomy. She uses food and culture as tools to achieve sustainable profits. She is also the founder of Food in Action, a company founded in 2000 whose aim is to change the food system from a sustainable point of view. She is the main founder of Jazzköket, an award-winning restaurant, voted Sweden’s best sustainable restaurant in 2014, and Hjärtekrog’s most caring restaurant of the year in 2015 by the prestigious White Guide.

Goat cheese and honey ice cream and Seed & Brown bean crackers, Rhubarb pickles and Rose hip sugar.

Three mandatory ingredients;
1) Öland Island Brown Beans
2) Jämtland Cellar Matured Goat Cheese
3) Immigrated product which now is a part of Swedish food culture (I chose Rhubarb – a favorite immigrant)

Goat cheese ice cream

4 large egg yolks
1/8 teaspoon fine sea salt
75 grams cellar matured goat cheese 300 ml heavy cream
170 gram honey 300 ml whole milk


  1. Place the softened, crumbled goat cheese in a medium bowl, and gradually whisk in the cream until smooth (being careful not to over-whisk and make whipped goat cheese butter). Place a strainer over the bowl and set aside.
  2. Place the egg yolks in another medium bowl. In a heavy-bottomed saucepan, heat the milk with the honey and salt until steamy and hot, stirring frequently. Don’t let the mixture simmer or boil. Slowly pour the hot milk into the egg yolks, whisking constantly. Return the mixture to the pot and cook over a low flame, stirring constantly with a heatproof silicone spatula, until the mixture thickens slightly and/or registers 76o C (170oF). Immediately strain into the goat cheese mixture.
  3. Place over an ice bath and stir until cold put it in fridge over night. When the mixture is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. Scrape the ice cream into a jar or pan, cover with a piece of plastic wrap or parchment paper pressed directly to the surface of the ice cream, and freeze until firm, 3 hours or up to a month or two.

Seed and brown bean crumble

1 cup (300 ml) of brown bean flour 1/2 cup (150 ml) sesame seeds 1/4 cup (75 ml) sunflower seeds 1/4 cup (75 ml) pumpkin seeds 1/4 cup (75 ml) linseeds
1/4 teaspoon maldon salt 1 1/4 cup boiling water
1 tablespoon rapeseed oil 2 tablespoon honey


  1. Soak 1 cup of brown beans overnight, boil until soft, blend them until puré consistency and spread them out on a baking sheet to dry in the oven on low heat. Blend the dried puré to a dry bean flour.
  2. Preheat the oven to 175°C
  3. Mix all the dry ingredients in a bowl. Pour in the water, honey and rapeseed oil. Mix everything together until it has a dough-like consistency.