The story of the Kolatun Juustola cheesemakers started in 1995, when Janne Tolvi and Outi Kolattu-Tolvi decided to take in the first goats on Outi’s family farm. The cheesemaking facilities were complete in August 1996, and the cheese production was started immediately after kidding. All cheeses are still made as handiwork, without compromising in time, work, or the quality of best Finnish milk.
Restaurant NOOA’s fish sandwich is a hearty supper for one or a suitable snack for two. NOOA’s Simo Hallikainen and Sebastian Koski used Aura’s traditional mayonnaise as a base for delicious remoulade sauce!
Winner of the Turku Menu 2019 competition, Karu, served a starter of amazu-marinated whitefish, yuzu dontare with mussels, blue mussel loaf, and wasabi oil. Jere Saarinen and Ville Rantanen combined the Finnish raw material provided by the judges, whitefish, innovatively with Asian tastes typical of Karu.
Roberts Berrie products are delicious as they are, above all, and you get enough berries from them for the daily need. But, of course, they also give ideas for delicious recipes! Marjaana Pohjola from restaurant Kuori made from Berrie sea buckthorn berry tasty raw ice-cream which is not heated at any stage.
The Chipsters saithe balls are healthy and tasty, and they go particularly well with the cheddar and orange sauce familiar from the menus of schools and daycare centres in Turku. The kitchens operated by Arkea suggest serving the fish nuggets with various fresh salads and boiled potatoes, for example.