The Noma Way

One chef, ten weeks, thirty dishes, and hundreds of new ingredients. How Danish superstar René Redzepi created an entirely new restaurant in Australia.

California Sunday
Feb 2, 2016 · 26 min read

The shoreline south of Adelaide, where Noma Australia sourced ingredients
Chef René Redzepi
A bailer shell with mussels, pipis, hermit crabs, abalone, and a mud crab
Sea blite, karkalla, and ice plant

Thomas Frebel and Beau Clugston
Malcolm Livingston II, Mette Søberg, and Kim Mikkola
Planning new ferments
The ideas wall and Frebel’s notebook
Mike and Gayle Quarmby on their farm
Gayle Quarmby taking inventory surrounded by bush-tomato plants and bush tomatoes
The test-kitchen team at work
Boobialla (a type of wild juniper) and muntries
Pigface succulent and lemon aspen



An early version of the Native Fruit dish

The California Sunday Magazine

Stories from California, the West, Asia, and Latin America.

California Sunday

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Stories and photographs from California, the West, Asia, and Latin America.

The California Sunday Magazine

Stories from California, the West, Asia, and Latin America.