RENÉ REDZEPI

HIS DAN­ISH RESTAU­RANT, NOMA, IS CON­SID­ERED BY MANY AS THE BEST PLACE TO EAT ON THE PLANET – AND NOW IT’S HEAD­ING TO AUS­TRALIA.

GQ (Australia) - - NEWS -

He’s one of the most in­flu­en­tial chefs of our time, with Copenhagen’s Noma named the world’s top restau­rant no fewer than four times. Now, René Redzepi is set to visit Aus­tralian shores, bring­ing his unique ap­proach to cook­ery to Baranga­roo, along with his en­tire team. We caught up with the 37year-old to dis­cover Syd­ney’s ap­peal and how his fun­da­men­tally Nordic cui­sine will work Down Un­der.

GQ: Why did you want to come to Aus­tralia? René Redzepi:

Aus­tralia is a fas­ci­nat­ing place with a land­scape that’s dif­fer­ent to any­thing I’ve seen be­fore. The in­gre­di­ents are like go­ing to the moon for us, an ex­plo­ration into some­thing un­known. That’s why we’re do­ing it, to learn new things and taste new flavours.

GQ: Noma’s pop-up is here for just 10 weeks. Any­thing more per­ma­nent on the cards? RR:

No, we’re not plan­ning to open a restau­rant in Aus­tralia. We do it as a res­i­dency to al­low us to travel, as a team. It’s more about the jour­ney and the learn­ing ex­pe­ri­ence as op­posed to fnd­ing a busi­ness op­por­tu­nity. And also, go­ing there for a brief mo­ment makes it ex­tra spe­cial for us as a group.

GQ: Noma has been named the world’s best restau­rant. How do you han­dle the ex­pec­ta­tion that comes with it? RR:

We have a sen­si­ble way of look­ing at th­ese things and re­alise that you have this mo­ment where the world is look­ing and you re­ceive a lot of at­ten­tion, but that at­ten­tion is only a loan – it’s not yours to keep. So we’re clear on what mat­ters, which is stay­ing cre­ative, work­ing for bet­ter team spirit, mak­ing you and your fam­ily happy.

GQ: Have you man­aged to en­joy any Aus­tralian res­tau­rants? RR:

Hon­estly, there are too many to men­tion. I’ve en­joyed an ar­ray of places in Aus­tralia and I re­spect equally the per­son cook­ing the de­li­cious Thai meal as I do the chefs cook­ing the best tast­ing menu.

GQ: What can din­ers ex­pect from you and Noma in Syd­ney? RR:

It all de­pends where you’re from. If you’re not from Aus­tralia, you’ll see a lot of things you’re not fa­mil­iar with, in terms of in­gre­di­ents. But for the lo­cals we hope we’ll be able to pro­vide an ex­pe­ri­ence that re­lates to some­thing Aus­tralian.

GQ: So tell us – how on earth do you get a ta­ble at Noma, any­way? RR:

Peo­ple al­ways think it’s crazy dif­fcult, but in fact be­cause ev­ery­one thinks it’s dif­fcult, ta­bles are al­most al­ways avail­able up to two or three days af­ter we re­lease a month of reser­va­tions. It’s most dif­fcult to get a ta­ble for two, so fnd some friends and get a ta­ble of four or six and your chances are much bet­ter. Noma Aus­tralia opens Jan­uary 2016 for three months. noma.dk/aus­tralia

“IT’S MOST DIF­FI­CULT TO GET A TA­BLE FOR TWO, SO FIND SOME FRIENDS AND GET A TA­BLE OF FOUR OR SIX AND YOUR CHANCES ARE MUCH BET­TER.”

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