René Redzepi announces move to Australia for Noma

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Danish restaurant, Noma, is moving to Australia for a ten week period in 2016. The restaurant, which has two Michelin stars and has been ranked in the top restaurants in the world, is due to move almost 10,000 miles from Copenhagen to Barangaroo, on Sydney’s east coast, in January next year. Barangaroo designed by one of Sydney's leading architects Richard Francis-Jones low resThis comes after the restaurant experimented with a re-location in Tokyo last year, where head chef René Redzepi experimented with new ingredients to expand their menu. “The immersion into Japanese culture challenged us to understand a new set of ingredients, develop new mindsets, and explore new possibilities. We came back to Copenhagen more lifted than ever: with bags of energy and inspiration, and many new friends.” René says.

>>> Read: What's cooking at Noma Japan?

Embracing the culture of Australia is something René has always dreamed of since his first visit. He is fascinated by the differences in landscapes and by the endless possibilities of new found ingredients Australia has to offer. He said: “From the tropical fruit in the north, to the native pepper leaf of Tasmania; the pristine fish and shellfish of the very south, and all the new exotic wonders in between. Our research forays will take us into the bush, around every shoreline, weeding our way through Flinders and Kangaroo Island.” The whole Noma team, 35 chefs, 30 waiting staff, 10 administrators and their families, will be moving with the restaurant, but everything else is being left behind.The Noma Australia team seaweed diving in Tasmania - Image by Jason Loucas low res The restaurant, which is famous for their innovation and originality toward Nordic cuisine, will be sourcing everything locally, completely submerging themselves in the culture. “All we’ll take from our kitchen is an open frame of mind and a passion for learning.”

>>> Watch our featured chef video with René Redzepi at Noma here

Head of Retail at Lendlease, Gary Horwitz, believes that the partnership will boost Barangaroo, a location which is thought to become Australia’s biggest gastronomic destination. “When Lendlease was approached by the Noma team, we knew it was the perfect fit; René’s strong affinity to sustainability is aligned with our aspirations for Barangaroo. We are delighted to partner with Noma and Tourism Australia to celebrate the best of Australian produce and enhance Barangaroo’s position on the global food map.” In 2012, Noma opened a restaurant in London for ten days. The culture here inspired René to create classic English dishes with a spin, from scones to lamb, cooked for 48 hours and dished up on a mound of smoking hay. Not to mention, the salads crawling with live ants. noma - australia - sea foragingThe restaurant is due to open five days a week, and bookings will be available later this year for the 50 seat location. Currently, their Copenhagen restaurant seats 40, but receives over 100,000 booking requests a month. Whilst in Tokyo, reservations accommodated over 60,000 names. Noma Australia is estimated to cost $400/$500 a head, but diners are guaranteed to receive a fusion of fresh and foraged food which will celebrate the flavours of the continent. René said: “We look forward to the new year and this new exploration. It will be a different journey, but one that I am incredibly excited about – the opportunity to broaden our horizons, to expand our minds and our tastes, to make new friends, and catch-up with old ones, as we delve into this magnificent landscape." By Katie Pathiaki
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The  Staff Canteen

The Staff Canteen

Editor 27th July 2015

René Redzepi announces move to Australia for Noma