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ARTMONTE-CARLO

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Domaine Chandon

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STONY ISLAND ARTS BANK

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UNDER

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Reversible Destiny Lofts

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Constantly Challenging The Norm to Encourage New Perspectives

FUKURO

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LE CORBUSIER

The Great Swiss-French Architect's Studio-Apartment Has Been Restored And Is Now Open To The Public

SCHAULAGER

The Unassuming Contemporary Art Gallery Designed By Herzog & de Meuron

NORTON MUSEUM OF ART

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The Chinati Foundation

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British-Barbadian Saxophonist Shabaka Hutchings Models The Jazz-Inspired Baker Boy Hat Collaboration

ISSEY MIYAKE’S PLEATS IN A NEW CONTEXT

Two Design Greats Join For A Technical Pleats Lifestyle Collection

TEAM LAB BORDERLESS

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FRANK LLOYD WRIGHT HOUSE AND STUDIO

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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