“We couldn’t have created Noma Australia if we had not travelled this vast country. You need to meet the people who are harvesting, growing, catching, foraging your food. Once you meet them, and you understand their work, you start planning what flavours you want.” Chef René Redzepi said of his extensive research before opening Noma Australia.
World famous Danish restaurant Noma has begun a ten-week residency at Sydney’s Barangaroo, a reclaimed industrial precinct on the western harbour foreshore. Seats at $485 per person for the culinary adventure were sold out in a matter of 90 seconds.
Noma, in Danish capital Copenhagen, was named best restaurant in the world in 2010, 2011, 2012 and 2014 by San Pellegrino and has been awarded two-Michelin stars.
Co-owner and Chef René Redzepi, spent twelve months travelling around Australia learning about indigenous ingredients, cooking techniques, and local produce and wine.
“Spending time with indigenous communities in places like Arnhem Land, have left the biggest impact on me and the Noma team. For instance seeing the use of fire as the main way of cooking ingredients inspired us. Most of what we’re cooking at Noma Australia will be cooked over fire.”
Chef René Redzepi
Noma Australia’s minimum 10-course menu consists of stunning seafood and reimaging of classic “Aussie” favourites, including:
- Pippies and sea bounty mussels from Victoria
- Strawberry clam and flame cockles from Eden, NSW
- Oysters and crocodile fat
- A pie of dried scallops and Lantana flowers from King Island, Tasmania
- Abalone from Ulladulla, NSW
- Schnitzel and bush condiments
- A rum lamington
Abalone “schnitzel” with bush condiments and a sauce made of yeast and celery (“so basically fancy-ass Marmite”) #noma #nomaaustralia #latergram A photo posted by Kevin Luong (@luongk) on Jan 26, 2016 at 3:17pm PST
