OSL MALLPAPER PHOTO: GETTYIMAGES

Norwegian has often been hailed for his efforts on the ice. Last year, he won the Steven McDonald Extra Effort Award for his contributions to the NY Rangers, and, for both 2014 and 2015, was named Norway’s best team player of the year.

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DIALOGUE Steady star

He’s a high flier in international hockey and recovers his strength while airborne. But Mats Zuccarello Aasen still has his feet on the ground.

TEXT: LINN ISAKSEN

adison Square Garden, New 2012, he became the third Norwegian in the FACTS York, 9 April 2014. Mats ­R­ussian ­Kontinental Hockey League (KHL), ­Zuccarello and his New York where he spent one with Metallurg Mats André Rangers teammates are on ­Magnitogorsk before returning to ­Rangers Zuccarello Mtheir feet in the box, about to face the in the "City That Never Sleeps" in 2013. Aasen (27) ­ on the ice. First, a voice If the 27-year-old is to be believed, he Norwegian ice comes on the loudspeaker: In a vote, Ranger­ seldom takes advantage of the Big Apple’s hockey player fans have picked ‘Zucca’ for the coveted many offerings. who plays for the ‘Steven McDonald Extra Effort Award’. The “New York is an exciting, vibrant city then 26-year-old Zuccarello – nicknamed where it’s hard to get bored. But when in the NHL and Zucca – glides into the rink to accept the I have a day off, what I like most is to relax the Norwegian award before an ecstatic crowd of 18,000. on the couch at home. Of course, I some- national team. “To be honest, it was a little surreal: ­Being times go out to eat with some of the guys Nicknamed the only player on the ice in front of a sold from the team, but I think it’s important to ­Zucca, he out was really learn to relax when your life is this hectic,” ­previously something else,” Zuccarello tells Mallpaper. says Zucca. played for “It was the biggest experience of my career “Hockey has always been a big part of Russian Metallurg so far, and I am incredibly grateful to the my life. It takes a lot of work to make it far Magnitogorsk, fans for their support. It makes me want to and the season just goes nonstop, so I don’t give even more for the club.” have much free time, but I think what I do is in the Swedish so much fun that it’s worth every second,” Elite League and Vålerenga and OCCASIONAL COUCH POTATO he says. Frisk Asker in Before ending up in New York and the “For me, a holiday means coming home to GET-league in world’s most prestigious league, to spend time with friends and family. Norway. the NHL, Zuccarello spent many hours They are the ones who make me homesick,” on skates. He started playing hockey at says Zucca. age 5 in Oslo’s Løren area, then joined the capital city’s Vålerenga team and near- HUMBLE NEEDS by Frisk Asker before joining Sweden’s So it’s all about chilling out on the MoDo, where he was top scorer and won couch and seeing family and friends? several awards. Then, in 2010, he crossed ­International stardom, praise as one of The Pond to join the New York Rangers. In Norway’s ­biggest-ever hockey talents,

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MATS ZUCCARELLO: About airports:

“Airports are just a place I have to pass through to get where I’m going. I travel a lot with the team, so we follow set rou- tines so there is never any stress.”

About OSL:

“I appreciate well-organized airports where you can get an overview, and I think Oslo ­Airport is just that. When I’m there, I usually just wait at the gate until board- ing. I’m not much As a star New York Rangers player, Zucca has a lot of fans. However, he keeps a low profile in his of a shopper.” private life and avoids the limelight.

In flight: and a host of prizes, honours and records humanitarian group Right To Play, which have not swelled Zucca’s head. The sports uses sport to give children and youth in the “I use the ­editor of the Norwegian online newspaper world’s most disadvantaged areas a chance flight to relax ­Nettavisen, Roy Kvatningen, has followed to develop. and ­unwind by Zucca closely, and calls him a “down to “Children are incredibly important to me watching movies, and I also like to earth, good guy who never let it all go to his and it’s nice to be able to contribute. As an sleep.” head”. He says Zucca "loves hockey more ice hockey player, I try use my position as than attention, and is actually even nicer in constructively as possible,” says Zucca. real life than he is portrayed in the media". There is little to suggest that ­Zuccarello Best New Zucca says, “I always want to be myself, needs to be in a rush to exploit his achieve- York tip: and not to change due to career, status ments. His big break with the ­Rangers and money. It is important to be humble came in the 2013-14 season, when he was “I can really and ­remember that the ones you meet on high scorer and earned 59 points. He recommend the way up are probably the ones you will is ­constantly evolving, and those in the ­ on a meet on the way down. I am very happy and know say players of his stature often keep nice warm day.” grateful that I can make a living doing what ­improving into their 30s. I love.” ­ Zucca says his dreams are clear: “In terms of sports: Getting to play DREAMING OF THE CUP ­hockey for many years to come and, of One of the ways Zuccarello expresses his course, lifting the Stanley Cup over my head gratitude is by being an ambassador for the one fine day.”•

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Ralph Lauren Polo Sport eau de toilette, 125ml NOK 619 DUTY FREE / TRAVEL VALUE Dale Garmish sweater NOK 2,199 ­CHRISTIANIA GLASMAGASIN

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Hugo Boss socks NOK 99 ARG DOMESTIC

Omega Seamaster watch NOK 43,800 THUNE

Bose QC25 noise cancelling headset GREAT NOK 2,399 (BEFORE 2,599) CAPI OFFER

SHOPPING SPORTY WITH STYLE Warm clothing and stylish accessories brighten up the autumn.

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SLOW FOOD

SNAIL’S PACE

Slow Food is for those who prefer food made the traditional way. Or who weren’t housewives in the ’60s.

TEXT: TOMAS KARLSEN PHOTO: GETTY IMAGES

tarting off on the other side of the briefcase, and the rest, as they say, is history. world is Miso, a pillar of Japanese Slow-cooked porridge, microbreweries and ­cuisine. It is a basic ingredient in clas- the aforementioned sourdough­ bread are all sic miso soup, or the Japanese version trends that spring from the same grand idea: Sof breakfast cereal, if you will. Miso is found The best food is the purest food, made with in every Japanese home, and pops up in an no additives, while also being healthier and endless number of dishes. Yet making­ it is a more ethical for both humans and animals. six- to 12-month process! It has just a handful of ingredients: soybeans, water, rice and salt. women’s (kitchen) lib Cooking and puréeing doesn’t take long. Now, 1960s housewives may well have What really takes time is the fermentation,­ laughed off slow food as a silly, snobbish fad. European lasting at least six months and preferably­ ­Ready-to-eat meals finally reachedNorway ­ housewives were longer. In other words, the seemingly endless and the rest of Europe after frozen TV also spared the drudgery of process of making sourdough bread or brew- ­dinners had swept the United States in the slaving over a ing you own beer in the basement is done at 1950s. At last, European housewives hot stove all day lightning speed by comparison. Miso is slow were also spared the drudgery­ of while waiting for food at its very, very slowest. slaving over a hot stove all day a husband who while waiting for a husband who inevitably came manifest in protest inevitably came home late with home late with Slow food? It began, as so often is the lipstick on his collar. Finally, she was lipstick on his case, as a reaction. The year was 1986, and free to get a job. That’s probably what was collar ­McDonald’s Golden Arches were about in the minds of big companies that churned to ­occupy the Piazza de Spagna in Rome, out prepared food and microwave dinners ­despite hard resistance from the Romans. for decades, and which made an indelible One man did not settle for protesting. change at the dinner­ table. In Norway, such ­Carlo Petrini founded Arcigola to defend dishes included 1980s classics­ like “Mexican ­traditional foods and fight for diversity in Casserole” and “’s Stuffed Flounder” Italian ­agriculture. Three years later, he as well as frozen “Pizza Grandiosa”, of which went to Paris to meet representatives from 20 million­ were sold in this Nordic country­ 15 other countries, and returned to Italy with last year. So we might ask if a manifesto the so-called Slow Food Manifesto in his ­really makes a difference.­ •

16 FAST & EASY AT OSL You thought the only option at the airport was to wolf down food in one gulp? Guess again.

kay, so sometimes it ­happens to us all. You’re a little late, and just grab some- Othing on the run. Something you barely have time to chew, much less taste. But for all those other times, when you’re right on track, you have a lot of options at Oslo Airport. Your holiday starts at the airport, so why not begin with a good meal that has plenty of time to settle before your flight? Or maybe you do a lot of business travel, making airport food part of your daily bread, thus even more important for good nutrition and relaxation?

On the following pages, we’ll guide you through Oslo Airport’s dining options based on how much time you have. That way, you know where to run and what to order if you’re racing for a flight, as well as where you can enjoy delicious food in a relaxed setting when time is on your side. •

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GRAB'N GO!

Quick and Healthy crispy stop

UPPER CRUST BY GATE 18 (domestic) BY GATE 20, 26 (domestic) GATE 44 (international) GATE 36, 38, 43 (international) You can’t go wrong with a crispy baguette filled Salad is fresh, healthy with fresh cold cuts and and delicious. Point The Classic toppings. Upper Crust is offers a variety of ready- famous for its fresh light or made salads that you dark bread baguettes, with can enjoy after catching a wide variety of toppings. your breath in your You'll find everything from airline seat. FRANKS classic Norwegian brown GATE 17 (domestic) cheese to the more exotic CHOICE OF SALADS, chicken tikka. And best of NOK 89 A great sausage is a perennial on-the-run classic. Quick all: They’re easy to eat and to buy, quick to eat and satisfies hunger for a few hours. easy to take with you! Couldn’t be easier! BAGUETTE WITH FRANKS WIENER SAUSAGE IN A NORWEGIAN STYLE CHOICE OF TOPPINGS, POTATO ‘TORTILLA’, NOK 25 FROM NOK 59

Baguette and a bun

LA BAGUETTE Arrival hall

La Baguette’s delicious, ready-made BAGUETTE WITH HAM AND baguettes with a choice of toppings CHEESE, NOK 74 are your friends in a time of need. And if you need to satisfy your sweet FRESHLY BAKED CINNAMON tooth, grab a fresh cinnamon swirl as BUN, NOK 29 OR 4 FOR well. Yum! NOK 100

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Japanese feel good

YO! SUSHI QUICK BY GATE 39 (international) SIT DOWN If you’d like an exotic MEAL touch to your meal even before leaving OSL, Yo! Sushi is the place for you. Enjoy sushi and such Asian foods as soups and noodle dishes. Treat from Choose your own the pot prepared sushi bits from a conveyor belt. MONOLITTEN GATE 28 CHOOSE ANY 5 PLATES OF SUSHI Few things are FROM THE BELT, nicer for an autumn NOK 225 meal than a tasty, hearty soup or stew. ­Monolitten café ­offers a variety of both, including the classic Norwegian lapskaus stew.

CHOICE OF SOUP, NOK 59

FAMILY POT, NOK 299

Start the day the American way

BEACH CLUB EXPRESS Arrival hall

Have a solid ­appetite? At Beach Club, you can enjoy a full American breakfast, with eggs, bacon, toast and baked beans. A real meal!

AMERICAN BREAKFAST, NOK 146

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RELAXED AND TASTY

SEAFOOD BAR Family Fish and BY GATE 24 (Domestic) wok bubbly GATE 42 (International)

FOODMARKET A creamy, well-made fish soup is luxury food! At BY GATE 36, 38 Seafood Bar, you can indulge in such a soup in a bright (International) and ­pleasant setting, with Prosecco in your glass. You deserve to splurge a little when travelling! Travelling with the whole family? Gather FISH SOUP AND A GLASS OF PROSECCO, NOK 298 the gang around a large wok at Foodmarket and talk about expectations Good O'LEARYS for the journey while BY GATE 20, 22 (domestic) BY GATE 38, 39 (international) filling up on noodles burger and vegetables. Healthy, tasty and At O'Learys , you can enjoy a big, juicy burger with all sooo cosy! the trimmings in an authentic setting. This sports bar is fully licensed, has all the TV channels and a menu with FAMILY WOK, ­everything from salads and snacks to steaks and spareribs NOK 299 plus a big range of burgers. How about some blue cheese dressing, for example? Vegetarian and ­gluten-free options and a children's menu are also available.

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Choice of coffee­ and cinnamon­ SWEET Family menu knot AND HOT MONOLITTEN (GATE 28) FOODMARKET FOODMARKET (BY GATES 36, 38) BY GATE 36, 38 PIZZA HUT (GATE44) (International) MONOLITTEN Several eateries at OSL offer BY GATE 28 children’s menus. The kids can eat for less at ­Monolitten, NOK 49 Food Market and Pizza Hut. The ­special offers are marked ­“Felix & Fiona”, OSL’s ­mascots who make things easier for ­parents and children at ­Norway's main airport.

Children's pack

MONOLITTEN (GATE 28) FOODMARKET (BY GATES 36, 38) POINT (GATES 20,26, 36, 38, 43) UPPER CRUST (BY GATE 44) NEWS BAR (BY GATE 48, 59)

Baguette with ham & cheese. Imsdal 0.3 l child’s water bottle (including activity sheets). NOK 49

Children's menu

MONOLITTEN (GATE 28)

Salmon with cucumber salad, potatoes and sour cream. FRESH COFFEE, FLAT WHITE CHOICE OF HONEY BUN NOK 69 INCLUDING ­COFFEE COFFEE AND AND CHOICE OF REFILLS COOKIE ­COFFEE

MONOLITTEN RITAZZA NORWEGIAN 21 UPPER CRUST Free baby food FOODMARKET AQUAVIT BAR NOK 44 NOK 49 MONOLITTEN (GATE 28) NOK 34 NOK 39 FOODMARKET (BY GATES 36, 38) For paying customers only.

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Sommelier’s Tips For Three Good Autumn Wines

BEVERAGES

ALL-ROUNDER La Montesa ­Crianza Garnacha,­ Palacios When The Wine ­Remondo, 2012 Rioja

“This has an herbaceous aroma Is Mature of dark berries and good fresh- ness. It is made with Garnacha grapes from Rioja and feels young and elegant. Suitable for It’s time for wine, but what does such foods as ­pizza, pasta, chick- en and cheese, or on its own.” time actually mean for wine?

TEXT: LINN ISAKSEN

FOR WILD GAME AND ­ OTHER MEAT Rioja Bordón Bodegas ometimes I have to for example, might be the thing,” Franco-Españolas,­ play detective,” wine he says. Gran Reserva 2006 Rioja expert Dag Einar Jaatun, 45, says with a YOUNG OR OLD, COSTLY OR CHEAP? “This is from the same wine “Sknowing smile. For the uninitiated, the world of district (Rioja) as the all-rounder, He is a sommelier and is in his wine can seem complex and over- but has matured six years extra 10th year working at Heinemann whelming. There are different in barrel and bottle, and therefore Duty Free in the Oslo Airport grapes, districts and vintages. It’s has more complexity and more layers of flavour that suits such arrivals hall, where he is busy easy to get lost before you have meats as beef, lamb or game.” guiding customers through the even started. Let’s start from maze of wine and spirit bottles. scratch with vintage. How does Even though Norwegians ­travel time affect wines? more and are learning more “Time means maturation and about wine, not all of them know development, but has a different what they like. That’s where the significance from wine to wine. SIPPING WINE FOR DESSERT­ detective work comes in. For some wines, the time aspect Graham’s 20 Year old “I am more than happy to try to is not that important, while others Tawny Port fish for wines they have tried and become more exciting­ with time,” which wines they liked. If they have explains Jaatun. “This balanced and elegant absolutely no clue about grapes or “Most wines currently produced port wine warms you nicely in wine countries, I ask what foods are made to be consumed a year the fall. It is just a little sweet they like and encourage them to or two after they come onto the and sticky like many young go for a wine from the same area. market. These young wines have port wines, but also some If you love the goat cheese chevre more primary fruit and berry mature aromas of fruits, nuts, from Chavignol in France, ­chances flavours, and are often slightly raisins and figs. Good with are you’ll like white wine from fresh. Then come the wines that chocolate, cakes, salty cheeses the neighbouring Sancerre area. need aging to evolve and develop or on its own.” If grilled meat and barbecuing more aromas, creating multiple is more your style, an Australian layers of flavours, often of fruit, Shiraz or American Zinfandel, spice, leather and earth.”

22 Sommelier Dag Einar Jaatun at Heinemann Duty Free in the arrivals hall of Oslo Airport offers ­customers tips on ­everything from what to drink with pizza to the best wines for weddings. OLD IS NOT ALWAYS BETTER THAN YOUNG. “It depends on your personal ­preferences and what you have with the wine. Even wine connois- seurs often go for a young, fruity wine with such things as pasta and pizza, while a dinner of game would be better served with a wine that offers more than a fruity taste. A ­mature wine offers complex ­flavours and can therefore be more exciting,” he says.

PRICE CAN BE AN IMPORTANT ­FACTOR, BUT NOT THE ONLY ONE. “Experts probably notice high- er quality in an expensive wine ­because production techniques differ from those used forcheaper, ­ mass produced wines. However, real experts are a rarity. Some wines become more expensive ­after gaining cult status, with the price reflecting demand and not ­necessarily taste. In Norway, the tax is the same whether a wine costs 75 kroner or 150 kroner, while the higher priced wines cost more to produce and may be of better ­quality,” Jaatun says.

DARKER TIMES With autumn approaching in northern Europe, many leave rosé and white wines corked and bring a darker liquid to the table “This is a wonderful time of year to return to the good reds. Maybe a soft and fruity wine to enjoy with cheese, or an elegant, mature wine from the Rhone Valley in France to go with game,” suggests Jaatun. “I also recommend a glass of port in front of the fireplace. Port wine is PHOTO: EINAR ASLAKSEN often seen as a little old-fashioned and something only your old aunty would drink. That’s a pity, because port wine is an underrated­ and warming drink that many enjoy, once they find the style they like,” he says. •

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