Rene Redzepi’s new app helps to identify wild food
The chef at Copenhagen’s Noma, a four-time winner of the World’s 50 Best Restaurants list, has launched an app to help us identify what is edible in our everyday surroundings, so that everyone can pick food in the wild in the same way that they do at the supermarket.
A strange shell, fish that tastes like chicken, a giant mussel, an ink cap mushroom ... Danish chef Rene Redzepi’s Instagram celebrates the natural diversity of the places he visits, particularly when he sets up a pop-up restaurant on the other side of the world. Whether he’s in Japan, Australia or, most recently, Mexico, Noma’s chef seeks out wild local produce to incorporate into his dishes. As a result, he has become famous for his “wild” cuisine. The reopening of his flagship Copenhagen restaurant is creating a lot of buzz, as he’s moving it to an urban farm. The opening day was initially planned for the summer of 2017, but has now been postponed to the fall.
In the meantime, Redzepi is continuing his quest to spread the word about wild food by launching an app entitled Vild Mad (meaning Wild Food, in Danish). The aim is to help food lovers look more closely at the natural world that surrounds them, and learn about how it can offer a whole host of edible ingredients. Recipes are being added to help the app users cook the ingredients found outdoors.
When the app was officially launched on June 27, at a symposium in Barcelona to mark the 15th anniversary of the World’s 50 Best Restaurants, Redzepi commented that some people think that milk chocolate comes from a brown cow –his plan is to help give consumers a better understanding of where food comes from. Redzepi’s app is part of a wider consideration of this issue, which concerns the young generation most of all. This type of learning, says the chef, is as important as reading and writing skills.
The Vild Mad app is available in English and Danish on Google Play and the App Store. – AFP Relaxnews
Vild Mad is available in both Danish and English, and is aimed at helping people identify food foraged from the wild.
The hand-made sui kow dumplings are light and fluffy and filled with lots of meat.
Another staple from the family repository, the curry laksa with chicken.
Danish chef Redzepi, co-owner of the restaurant Noma in Copenhagen, Denmark, feels that learning about where our food comes from is as important as learning to read and write. — Photos: AFP