World’s best chef just wild about NT food

Head chef Rene Redzepi, from one of the world’s most popular restaurants Noma, and his team visited the Top End as part of a research and inspiration food tour around Australia.

Copenhagen’s Noma restaurant will set up for almost three months in Sydney in January.

The team spent a week in the NT and tasted the region’s mangoes, green ants and visited Acacia Farms for magpie goose live harvesting. Mr Redzepi also visited indigenous communities including the Acacia Larrakia community, 50km southeast of Darwin, Melville Island, Nhulunbuy and the Yirrkala community in northeast Arnhem Land.

“Being in the Northern Territory was a unique experience unlike anything I’ve seen before,” he said.

“Truly exotic. Meeting the traditional peoples, seeing their food ways, their approach to life, was both humbling and inspiring.”

In Arnhem Land, they were shown by locals how to forage for and cook mud clams.

He posted a photo of a mud clam on Instagram with the caption, “despite its deceptive name: a Mud clam – it’s the singular best mouthful I’ve had in Australia. AMAZING!” he wrote.

Tourism NT worked with Tourism Australia to bring Mr Redzepi to the NT as part of his research trip for the Noma Australia restaurant.

Noma is supported by Tourism Australia’s global campaign Restaurant Australia, which showcases Australia’s diverse food and wine experiences to the world.

Noma Australia will open in Sydney in January for 10 weeks.

Source: NT News, Judith Austhorpe, 16^th October 2015
Originally published as: World’s best chef just wild about NT food