How can strawberries take center stage in the savoury kitchen?

In this session, chef Alexandra Bækgaard and Gasa Odense invite you into the diverse and flavorful world of strawberries.

Using Danish-grown strawberries from Hunsballe Grønt as her starting point, Alexandra demonstrates how strawberries can be paired with seasonal greens to balance sweetness with acidity and salt. Along the way, she shares her thoughts on how this sweet berry can take on new life in savoury dishes – and just how easy it can be to bring the techniques into your own kitchen.

Meanwhile, strawberry grower Claus from Hunsballe Grønt offers insights into how he cultivates strawberries with a focus on flavour, season extension, and sustainability – using methods such as tunnel and gutter growing systems.

Look forward to an inspiring session packed with tips, knowledge about Danish fruit production – and of course, tastings.

gether with Trine Krebs, who ties the conversation together and ensures everyone can follow along and ask questions, they invite you to a flavorful talk filled with inspiration for both the kitchen and the herb garden – and of course, there will be tastings.

Your host 

Alexandra Bækgaard

Alexandra Bækgaard is a chef, food writer, and cookbook author. She is known for making the green kitchen burst with flavour, texture, and simple elegance. With a love for seasonal produce, she challenges traditional notions of how vegetables – and now also strawberries – can take center stage in a meal.

Gasa Odense & Hunsballe Grønt

Gasa Odense Frugt–Grønt A.m.b.a. is Denmark’s largest fruit and vegetable producer organization, 100% owned by the Danish growers it represents.

Hunsballe Grønt, represented by Claus, delivers Danish strawberries grown under optimal conditions using methods like tunnel and gutter cultivation – ensuring both better flavour and longer shelf life.