René Redzepi joins a foraging tour in Tasmania
Redzepi has scoured the continent, travelling and tasting wild ingredients off-shore - in the Tiwi Islands off Darwin, Tasmania’s Flinders Island- and on the mainland - from Margaret River in Western Australia to South Australia’s Limestone Coast, Port Phillip Bay in Victoria, the New South Wales Northern Rivers region and more.
“Our menu is about the flavours of Australia,” says Redzepi. “The last few months have been about experiencing first-hand where produce comes from, then trying to recreate it in situ, adding our own touch.“
It was vital, Redzepi says, to see each ingredient in its native environment and to meet the producers, “We began by getting an understanding of the landscape,” Redzepi explains, “Visiting the people, seeing what they eat and how they cook, filling ourselves with those experiences and images. Then we went on to decide the direction of the food and the cooking style.”