Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Noma Australia booking details announced

Noma chef René Redzepi at Barangaroo, Sydney

Noma chef René Redzepi at Barangaroo, Sydney

Sync your calendars and start saving, folks - details on how to book a table at Noma's 10-week Sydney residency have just been revealed.

You have just over a week to rally your dining companions. Bookings for all sittings at the Barangaroo site will open on 30 October at 10am AEDST, via the Noma website - and will be taken for tables of two, four, six and eight only.

Unsurprisingly it's not going to be a cheap date, clocking in at $485 per person, not including drinks. It's not quite as hefty a fee as the Fat Duck pop-up (a not-insignificant $525 a head), but at the current rate of exchange, it's still pricier than the real-deal in Copenhagen (1700 kroner per person; around $355 Australian).

Chef René Redzepi has been on six research trips to Australia in the past 10 months. That, together with moving an entire team to the other side of the world, comes at a cost. "We can only put that expense one place, and that's on the menu," he told GT when the news broke in July that Noma was moving south.

While the final food offering is still in development, Noma sommelier Mads Kleppe says he has put together an all-Australian pairing of "lively and energetic" wines, spirits, beers and ciders, as well as an additional short supplementary list that extends to international labels. A non-alcoholic match will also be available.

In December, Noma's entire creative team will relocate to Sydney to develop the final menu before the 26 January opening. From the looks of Redzepi's adventures on Instagram, there's a good chance we can expect everything from mud clams and green ants from Arnhem Land to wild goose eggs and native blood limes when Noma Australia swings open its doors. "We've gone to as many regions as we can to get a good perspective on the amazing produce in Australia," he says.

Noma Australia, Anadara Building, Barangaroo, Sydney, NSW. Lunch and dinner Tue-Sat, 26 January to 2 April; for bookings and information visit noma.dk/australia


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
Aaron Carr to leave Vasse Felix after 21 years
15.03.2017
Momofuku takes over Lee Ho Fook
15.03.2017
Perfect match: Pasi Petanen and Giorgio De Maria pop-up this March
24.02.2017

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Edible seaweed guide

With its complexity in flavour and texture, seaweed is the c...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×