Rene Redzepi: A Work in Progress
Gastro maestro Rene Redzepi launches his new book at the Sydney Opera House.
Overview
Head chef at Copenhagen's illustrious Noma, named the best restaurant in the world three years in a row, the extravagantly talented Redzepi is one of the most inventive food makers on the planet, infusing his visually striking creations with a real sense of playfulness and wonder. The menu at his impossible-to-get-into restaurant has included crawling ants, edible flowerpots and live shrimp in a jar of ice.
At this event he discusses his work and pre-launches his new book A Work in Progress: Notes on Food, Cooking and Creativity, which combines recipes, photos and an extensive journal of a year at the pinnacle of the food world. There's also a dinner with Redzepi, which promises to be a once-in-a-lifetime dining experience.
Check out the rest of our top ten picks of Good Food Month here.
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