It has been one of the biggest news stories on the Australian food scene in years. René Redzepi has brought his two Michelin star Danish restaurant, Noma to Sydney for a sold-out ten-week residency. Tickets sold out in just 90 seconds when they went on sale, with Australian’s jumping on the chance to experience the cuisine of one of the world’s best-known chefs.
Redzepi and his team have spent the last twelve months scouring every corner of Australia to learn about & taste our native ingredients local wines and cooking methods.
Redzepi said “On my many trips around Australia I’ve seen a larder that is so foreign to me. Foraging for abalone, eating fresh muntries, nibbling on pepper berries and cracking open a bunya nut – these experiences are so wild compared to what we’re used to in Europe. 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. We’ve built a menu based around the ocean and the coastal ranges. Clams, crabs, marron – the seafood is so pristine in Australia that we’ve had almost too much to choose from.”
Redzepi is in Australia as part of a partnership between Noma, Tourism Australia and Lendlease, to showcase Australia’s best and most interesting produce with a particular focus on coastal ingredients. John O’Sullivan, Managing Director, Tourism Australia said:
“René has had the ultimate Australian trip. He’s visited the most iconic locations in this country and some lesser known, all with the purpose of cementing Australia as a global destination for food and wine. They’ve had some really special experiences from seaweed diving in Tasmania, to a last-minute dash across the country to Albany for snow crabs. The Noma team has created something extraordinary and we know it will have a lasting impact. We’ve been incredibly proud to partner with them on their journey.”
Seafood Platter & Crocodile Fat
The partnership is already paying dividends for Australia’s food and wine sectors with international visitors food and wine expenditure growing by nearly $700 million (16.6%) Since the launch of ‘Restaurant Australia’ in May 2014. During that period global in the same period, global perceptions of Australia as a food and wine destination have improved – with the country’s ranking rising from 10th to 6th.
Redzepi said: “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.”
The opening Noma Australia menu plays on the theme of seafood with a nod to a few classic Australian dishes – seafood platter of pippies (Victoria), sea bounty mussels (Victoria), strawberry clam (Eden, NSW), flame cockles (Eden, NSW), oysters and crocodile fat; a pie of dried scallops (King Island, Tasmania) and lantana flowers; abalone (Ulladulla, NSW) schnitzel and bush condiments; and a rum lamington.
The Noma Australia residency will run from 26 January until 2 April.
Noma Australia, Anadara Building, Barangaroo, Sydney