René Redzepi travelled to Sydney, Australia, for the start of the Crave Sydney International Food Festival (until 31 October) during which he also promoted his book Noma: Time and Place in Nordic Cuisine. Cookbook editor Laura Gladwin then caught a flight with the chef to Adelaide, South Australia, and then onto a 10-seater charter plane to the Flinders Ranges, where they met chef and foraging expert Andrew Fielke and members of the Aboriginal Iga Warta community. They showed Redzepi some of the indigenous foods that have formed an important part of the diet of the Adnyamathanha people for centuries.
Terrence Coulthard, community leader, took Redzepi for more foraging and a walk through a beautiful gorge to look at some incredibly well-preserved Aboriginal rock art.
Having begun to understand some of the possibilities and complexities inherent within Australian cuisine, it seems a shame to have to move on so soon.