4

Liz Elton, creative director;

Forster, NSW

I’m not much of a camper, but call it

“glamping”, throw in a teepee, a real bed,

some Persian rugs and tell me I can bring

my dog and apparently I can be persuaded.

BYO Heston Blumenthal charcoal barbecue

to really complete the [email protected]

PHOTOGRAPHY ALANA LANDSBERRY (PORTRAIT)

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@SARAHALICEOAKES

Fll

Where we’ve been

Back at home, and on a more

modest scale, we look at the risks

and rewards of tampering with two

beloved culinary classics: the Anzac

biscuit and the hot cross bun. Both

rich in history, sweet in flavour and

with surprisingly complex religious

and legal histories.

Can you improve on two such

beloved baked goods? We can’t know

for sure but I don’t think we should

ever stop trying. It’s clear this month

that taking the time to reinvent

something you love can have

extraordinary results.

EMAIL [email protected] // FOLLOW @GOURMETTRAVELLER // ONLINE GOURMETTRAVELLER.COM.AU

T

here’s a theme of reinvention

throughout this issue. Taking

something that works, breaking

it down and reassembling it

to see if it can’t be improved. It starts

with René Redzepi’s Noma 2.0 in

Copenhagen. We spoke to Redzepi

in the manic few days before he threw

open the doors at the most anticipated

new restaurant in the world.

He took us on a tour of the

space that spans 11 buildings

joined by glass and steel walkways

and accented with Australian art.

Set on an urban farm next to

a man-made lake, it will become a

new restaurant every four months

as the season shifts focus from

seafood to vegetables to game.

It’s a wildly ambitious project

that encompasses three greenhouses,

tanks for live seafood, an ant farm,

a room for hanging game and spaces

for experimentation. All to service

a 40-seat restaurant and 80 staff. “It’s

all in – if it doesn’t work out there’s

nothing else,” Redzepi told us.

So, is the Noma reboot as good

as the original? Early reviews suggest

it might be even better. Redzepi and his

team seem to be effortlessly delivering

on giddy global expectations.

Noma 2.

p 82

Editor’s letter

14 GOURMET TRAVELLER

Laura Jacobs, junior designer;

Boranup, WA

Going home to WA always includes

a visit to our family property in Boranup.

Part of the Margaret River wine region,

days start watching the sun rise over

the karri trees, and end with a glass of

Leeuwin Estate shiraz. @laurajanejacobs

Sarah Oakes, editor; Robertson, NSW

Like stepping back in time, the Robertson

Show has country charm and community

spirit in spades. Come for the spud

races, stay for the CWA scones with

jam and cream. @sarahaliceoakes