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PARKHOTEL MONDSCHEIN

A Rich Cultural History Combined with a Refined Design Aesthetic at this Modern Luxe Hotel

FUFU KYOTO

An Intimate Luxury Hotel that Entwines Traditional Japanese Dining, Architecture and Hospitality with Modern Elegance

JACQUEMUS PARIS

A Pure Interior Led By Playfulness and Surprise

The Gdańsk Shakespeare Theatre

The Charred-Brick 'Black Box' Presenting The Beauty Of Theatre & Performance

GAIA

British Artist Luke Jerram’s Explores The Vastness of Our Earth

Honouring ISSEY MIYAKE

The Legacy Remains: Merging Art & Fashion, East & West, Tradition & Technical Innovation

UNITED PLACES BOTANIC GARDENS

Local and Luxurious, A Melbourne Boutique Hotel That Gets It Right

Naoshima Ryokan ROKA

Designed by Okayama-based studio Nottuo, a New Modern Stay on Japan’s ‘Art Island’

Restaurang ÄNG

NORM Architects Creates A Light-Filled Glasshouse For The Michelin-Starred Restaurant

JAPANESE CRAFTSMANSHIP: BAMBOO WEAVING

In The Quiet Backstreets Of Kyoto's South Higashiya, Find A Master Craftsman

HOMME PLISSÉ ISSEY MIYAKE SS23

As Ever, The Joy Of Movement & Ease of Pleats Prevails

Serpentine Pavilion 2022

Artist Theaster Gates Designs the 21st Pavilion

BRUT-AL

Argentinian-Australian Designer Alexander Lotersztain's Ode to Brutalism

Serpentine Pavilions 2000-2021

A Champ Online Retrospective Of Two Decades of The Radical Architectural Event

PURE FORM

The Art Gallery of South Australia Presents Japan's Avant-Garde Ceramics

KABIRA & KANGRI

The Beauty Of Indian Textile Craftsmanship In ISSEY MIYAKE Sub-Brand HaaT's SS22 Collection

NOMA Australia Pop-Up

Changing The Game: We visit NOMA Australia's Pop-Up with Chef Malcolm Livingstone II

May, 2017
Pastry Chef Malcolm Livingstone II, Australia (2016) © Mitch Lui

Regarded as one of the world’s best restaurants, it’s clear to see why. Copenhagen-based restaurant NOMA, is certainly not shy to begin a food movement or two, with their progressive approaches to foraging, sustainability, and even a new pop-up concept taking them to all corners of the world. It’s all about introducing new ingredients and ethical ways to prepare them. Held over 10 weeks, NOMA‘s Australian Pop-Up was situated in Sydney’s new Barangaroo development area. Located on the western waterfront with stellar views of the inner harbour area, in an area drawing attention to the new urban renewal project.

NOMA‘s Australian pop-up, led by owner Rene Redzepi and his Copenhagen team of chefs that relocated for the period, drew sold-out bookings for the Australian native coastal ingredients-focussed menu. It provided an insight into urban foraging, led by chef and forager Elijah Holland, whom Redzepi had invited to join the team. With a stellar restaurant interior, created by Melbourne-based studio Foolscap led by director and head designer Adele Winteridge, featuring Tasmania wallaby pelts hung over chairs, Xanthorrhoea trees at the entrance, and a main desk of compressed earth likened to an eternal horizon of various shades, inspired by the warm colour palette of Australia’s land and sea.

NOMA’s (now former) Head Pastry Chef Malcolm Livingstone II caught up with Champ photographer Mitch Lui, showcasing his adaptations for the Australian-focussed menu. Including his re-creation of the Australian favourite ice-cream pastime Golden Gaytime, known as “Baytime”, made from raw raw peanut milk ice-cream finished with a caramel and freekeh glaze and threaded on a lemon myrtle stick.

NOMA Australia's interior was designed by Foolscap studio, led by head designer Adele Winteridge © Mitch Lui for Ala Champ (2016)
NOMA Australia dining tables © Mitch Lui for Ala Champ (2016)
© Mitch Lui for Ala Champ (2016)
Part of NOMA Australia's menu was locally-foraged ingredients. Here, the Common Lilly Pilly, known in New Zealand as the 'monkey apple' with a tart-like flavour. © Mitch Lui
NOMA's Head Pastry Chef Malcolm Livingstone II at NOMA Australia, January 2016. Photo: Mitch Lui
During NOMA’s Australian Pop Up, Malcolm re-created the Australian favourite ice-cream pastime Golden Gaytime, as “Baytime” from raw raw peanut milk ice-cream finished with a caramel and freekeh glaze and threaded on a lemon myrtle stick.
© Mitch Lui for Ala Champ (2016)

This article featured on Champ Online in February 2016.

NOMA Australia
(26 January – 2 April 2016)

23 Barangaroo Rd, Barangaroo NSW 2146

NOMA's chefs in preparation © Mitch Lui for Ala Champ (2016)
Various ingredients from NOMA Australia's menu © Mitch Lui for Ala Champ (2016)
May, 2017