NOMA Australia opened its doors yesterday in Sydney for ten weeks to share the best of Australian produce, with a special focus on ingredients from the sea.
Over the past twelve months, René Redzepi, one of the world’s most respected chefs, and his teams have criss-crossed every Australian state and territory in search of the best local cooking techniques, ingredients and wines.
Redzepi declares, “I discovered many ingredients that were totally foreign to me during my many trips to Australia. Growing abalone, tasting fresh “muntrie berries” (typical Australian bush fruit), nibbling pepper berries or crunching Bunya nuts, all these experiences are much wilder than what we’re used to in Europe.
The biggest impression left on us by this trip is certainly the moments shared with Aboriginal communities such as Arnhem Land. Their way of cooking over a wood fire was a great inspiration. In fact, most of the food at Noma Australia will be cooked over a wood fire. We’ve built our menu around the theme of the ocean and coastline. From clams to crabs to crayfish, seafood is so plentiful and delicious in Australia that we were spoilt for choice”.
John O’Sullivan, Managing Director of Tourism Australia, comments: “René has made the best of Australian travel. He travelled from the country’s most iconic locations to its most remote, bringing together all the elements that make Australia a major food and wine destination. They had the chance to enjoy unique experiences such as kelp diving in Tasmania, or crab fishing while crossing the city of Albany. The NOMA team has achieved a real feat, and we’re convinced that their work will leave a lasting impression. We are very proud of this partnership.
Since the launch of the “Restaurant Australia” campaign in May 2014, international visitor spending on food and wine has increased by almost $700 million (16.6%), exceeding forecasts for the first two years of the campaign. In the same period, Australia has moved up from 10th to 6th position among the countries attractive for their food and wine.
Redzepi concludes: “We couldn’t have opened Noma Australia without having criss-crossed the country in every nook and cranny. It’s essential to meet the people who raise, grow and sow your ingredients. Once you’ve met them and understood how they work, you can then start thinking about the flavors you want to give your dishes.”
The NOMA menu
Noma Australia’s menu perfectly combines seafood with some classic Australian dishes, including a seafood platter with “pippies” (Victoria), mussels (Victoria), strawberry clams (Eden, New South Wales), flambéed mollusks (Eden, New South Wales), oysters and crocodile fat, dried scallop cake (King Island, Tasmania) with lantana flowers, abalone schnitzel (Ulladulla, New South Wales) with bush condiments, and rum lamington (an Australian dessert topped with chocolate and coconut).
Noma Australia will be open from January 26 to April 2. Noma Australia, Anadara Building, Barangaroo, Sydney
Read more about Redzepi and his team’s journey across Australia:
- 5 Food Foraging Experiences Inspired by Noma’s Rene Redzepi http://www.australia.com/en/news/2016/january/5-australian-food-foraging-experiences-noma-rene-redzepi.html
- Redzepi is in the house
http://www.tourism.australia.com/campaigns/news-campaigns-17779.aspx
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