Home' Hospitality Business : HB JUN 2016 Contents While in Australia, Redzepi has instilled this same approach, leading
to the ‘Noma effect’, with a resurgence in the number of chefs
foraging and using native ingredients, and an increase in demand for it
“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,”
“Our restaurant, located at Barangaroo, Sydney, was named after a
histor ical fisherwoman. For thousands of years people have been coming
to these parts of what is today Sydney, to eat clams and the fish from
the waters r ight in front of us. It made so much sense to focus on that –
things from the ocean, paired with the best seasonal specialties that we
got from our jour neys around Australia.”
As the menu was so strongly linked with the seasons, the 10-14 course
offer ing did change over the 10-week residency.While Australia’s vast
country and unusual ingredients presented a challenge, Redzepi found
the menu development sur prisingly smooth.
“Over summer, the larder is lush and bountiful, and I feel we did our due
diligence in ter ms of research. So we actually progressed quite well,” he said.
“Cooking in Australia was quite different to cooking in Copenhagen.
The sheer land mass is the size of Europe or more, and the weather is
also pretty different – it really impacts on how you go about your day.”
The menu played on the theme of seafood with a nod to a few
classic Australian dishes – seafood platter of pippies (Victor ia), sea
bounty mussels (Victor ia), strawber ry 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 restaurant’s focus on native Australian ingredients extended to its
drinks list, with Noma’s sommelier, Mads Kleppe, working with local
brewers, winemakers and distillers. Three brewer ies crafted exclusive
offer ings for the restaurant including;The Grifter Brewing Co. from
Sydney’s inner-west, Edge Brewing Project from Melbour ne and well-
respected sour and bar rel-aged beer craftsman Ashley Huntington from
Two Metre Tall in Tasmania.
Nine local distillers were selected to be part of the menu including;
Belgrove Distillery, McHenry Distillery, Loch Brewery & Distiller y,
Castagna Vineyard, Black Gate Distillery, Stone Pine Distillery,Young
Henr ys, Hoochery Distiller y and Overeem Distillery.
The wine list was half Australian, with two New Zealand drops, and
the other half European.
“We focused on Australian drinks. Our sommeliers travelled all
over the country, visiting winemakers, distillers and brewers. We were
really excited about the drink offering we put together,” said Redzepi.
“"We had a non-alcoholic offer ing consisting of vegetable and fruit
juices that we mixed at each service. We distilled and fer mented quite a
lot of fruit over several months, which served as the backbone for a lot
of the fresh juices.”
THE FINAL SERVICE
Of course Redzepi is not just one of the world’s best chefs, he is also
the founder of MAD, a Danish-based non-profit that works to expand
knowledge of food and to make every meal a better meal – not just
at restaurants, but every meal cooked and served.With this in mind,
Redzepi and his team held a fundraising event in support of OzHarvest
and MAD for Noma Australia’s final service on 2 April.The last fifteen
tables to the 10-week residency were made available via an online
auction, with the starting price for a table of two an impressive $1,500.
The restaurant’s final fifty-six guests received the complete Noma
Australia tasting menu, pre-dinner aper itif and the option of either the
alcoholic or non-alcoholic beverage pairing.
“Since announcing that we were coming to Sydney back in July, we
threw around ideas as to what we could do for our final service. We
always knew it should be a special night for our guests,” Redzepi said.
“It is also an opportunity for us to give back in a small way,
a chance to raise money and recognise the work being done by our
friends at OzHarvest and MAD, and to celebrate the welcome we
received and the new friendships that we have made throughout our
FAMILY AND FRIENDS
With Noma Australia’s residency having drawn to a close, the relocation
for Redzepi’s family and staff has been quite the adventure and one
they will no doubt treasure for years to come.
“Yes, it’s amazing, exposing your children to a new language. To me
that’s my favour ite exper ience so far. Speaking English, swimming in
the waters here...it just makes me happy,” explained Redzepi.
“I think our staff are really happy. It was a really great exper ience for
the team to come together here, and in some way this was an almost
four-months-long team building exercise.” n
THIS ARTICLE ORIGINALLY APPEARED IN SAUCE, MAY 2016
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