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Rene Redzepi

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We're happy to announce that the full team is now in Sydney, and they've already been to Bondi beach #nomaaustralia #yougurtskin
Lemon myrtle Ice cream with bush limes and fennel flowers #nomaaustralia
Lemon myrtle Ice cream with bush limes and fennel flowers #nomaaustralia
Spanner crab, mud crab, snow crab, blue swimmer, king crab, sand crab, rock crab, two spot, velvet, spider, coral crab and this little hairy fella is a hermit crab (to be put back on the beach). To me Australia is the zenith of crab #nomaaustralia
Seaweeds - one of the few untapped natural resources, we've yet to really start eating #nomaaustralia
Seaweeds - one of the few untapped natural resources, we've yet to really start eating #nomaaustralia
Ripe mango with slices of finger lime and ginger cooked in oliveoil - didn't make the menu unfortunately #nomaaustralia
Dancing abalone #nomaaustralia
Coastal fig: tasted like oyster, mussel, lettuce and fig.... #amazing #nomaaustralia
Banana flower getting ready for a long cold salt bath #nomaaustralia
The colors of Australian seafood #nomaaustralia
Thirsty clam licks table #nomaaustralia #strawberryclam
fresh sea food to make your mouth water🐚 #nomaaustralia
A shot from our first staff dinner- we’re fortunate to have such a great team! #108atnoma
Retweeted by Rene Redzepi
Happy new year from Sydney (they really do fireworks best btw!!) - May all have a smashing 2016 #nomaaustralia
Pineapple marinated in a mushroom paste, then grilled slowly for almost two days to add smokey notes and a chewy texture #nomaaustralia
Two talented chefs. As we say farewell to @TheDanielGiusti we also welcome @benncooks into his role as our head chef
The red cabbage at Krogerup farm looks especially beautiful with the dews of morning.
Retweeted by Rene Redzepi
The sickest and most crispy barbecued pork ribs - Just marinated in sour orange and the fragrant seeds of the achiote tree 🙌 #Yucatan
Tortillas - one of the most amazing foods on earth if you ask me #Yucatan
From the @108cph kitchen: fragrant wild blackberries in a broth of red currants and elderflower
 




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