Good Food
Behind-the-scenes at Noma Australia
Chefs are always looking for a new challenge. But where do you go when you've been named best restaurant in the world four times? If you base your culinary thinking on your natural surroundings, you change localities.
By Evan Kleiman • • 1 min readChefs are always looking for a new challenge. But where do you go when you've been named best restaurant in the world four times? If you base your culinary thinking on your natural surroundings, you change localities.
That's just what René Redzepi, forager extraordinaire, did in December. He picked up shop and moved Noma from Copenhagen to Sydney for a ten-week run. Tienlon Ho went along for the ride and wrote about how the team developed its Australian menu.
Noma Australia is serving lunch and dinner through April 2. The waiting list is impossibly long, but you can read Tienlon's article in California Sunday Magazine to get a flavor of what's on the menu and listen to an interview Evan did with Redzepi in 2013.
Music: "Did You Miss Me"
