Nate’s New England Clam Chowdah

By Arve Podsada Krognes - May 12, 2020

 

Nate’s New England Clam Chowdah
Serves 4 people

 

Clam stock

2kgs clams
200ml dry white wine

Soak the clams in cold, fresh water to purge them of any residual sand left in side. Clams are bivalves, it is their biological function to filter water. We use this process to our advantage to rid them of sand. Leave them soaking for a minimum of 20 minutes. If you find any that have opened, discard these.… More »

Eoghan’s butter chicken with daal and garlic naan

By Arve Podsada Krognes - May 9, 2020

Eoghan’s butter chicken with daal and garlic naan

Serves 4 people

 

Butter Chicken

For the chicken marinade

500g Deboned Chicken Thighs
200g  Yoghurt
1tbsp Salt
1tbsp Garam Masala
1stp Cumin
1tsp Turmeric
1tsp Cayenne Papper
3 Cloves Garlic
1 Thumb Ginger

Pureé the garlic and ginger and mix well with yoghurt and spices. In a mixing bowl, toss with the chicken thighs and ensure even coating throughout.… More »

Cynthia’s Marble Cake

By Arve Podsada Krognes - May 6, 2020

 

Cynthia’s Marble Cake

Makes 8 portions

130 g All Purpose Flour
10 g Baking Powder
57 g Oil
150 g Sugar
2 Eggs
57 ml Milk
15g Cocoa Powder

Preheat the oven to 180C (350F).

In a medium mixing bowl, combine sugar and eggs, until pale and creamy. Add in the milk, and stir to combine. Next add in the oil and mix in. Add the flour along with the baking powder, and fold into the batter using a spatula.… More »

Minestrone soup with corn bread and honey butter

By Arve Podsada Krognes - May 2, 2020

Minestrone Soup.  Wedge salad with blue cheese dressing,  corn bread and hot honey butter.

For 4 people

 

Wedge Salad

Ingredients:

1 head iceberg lettuce (1/4 per person)
50 g crumbled blue cheese
¼ cup mayonnaise
¼ cup sour cream
4 strips bacon
2 tablespoons buttermilk
1 tablespoon fresh lemon juice
Freshly ground black pepper
Salt

 

Method:

Frist, to make the dressing, in a small sauce pot on the stove, slowly melt down the blue cheese over medium low heat.… More »

Mette’s fried plaice

By Mette Brink Søberg - April 28, 2020

Mette’s whole fried plaice

For 4 people

2 large whole plaice or 4 small whole plaice (or other small flatfish)
Ryeflour
Neutral oil
50 g butter
Salt

500 g new potatoes
Lemonthyme
Salt

Salad
500g of whole peas
½ head of black cabbage
1 bunch (or 10 pieces) of green asparagus
1 bunch (or 10 pieces) of radishes
4 spring onion
150 feta cheese
1 bunch or 1 pot of watercress

Salad vinaigrette
1 handfull of parsley leaves
1 tbsp honey
4 tbsp olive oil
Lemonjuice from ½ lemon
Salt

Butter sauce
200g whitewine (dry and fruity)
200 g cold butter (cut into small squares)
1 glas (around 50g) of capers
1 handfull of each dill, parsley, chives and ramson (or other herbs)
Zest from 1 organic lemon
Salt
Pepper

If you get a whole fish, start by removing the small spike in the top of the fins of the right side of the fish to avoid any injuries.… More »

Thomas and André’s cod fish soup with roasted and fermented vegetables & pretzels

By Arve Podsada Krognes - April 25, 2020

 

 

 

 

 

 

 

 

 

Thomas and André’s cod fish soup with roasted and fermented vegetables & pretzels

For 4 people

 

Fish soup base

1 liter fish stock
50 g tomato purée
1 chili
4 cloves garlic
1 tablespoon smoked paprika
25 g 38% creme fraiche
25 g egg yolks
Vegetable oil

Finely mince the chili and garlic. Then, in a medium sized pot, preheated on the stove, sauté the chili, garlic, tomato pure and smoked paprika in a bit of the vegetable oil until they become aromatic and toasty.… More »

“When the cannons are heard, the muses are silent”

By Ben Liebmann - April 24, 2020

 

“When the cannons are heard, the muses are silent”

Ben Liebmann
April 20th, 2020

As many of you have seen, the Danish Government has recently introduced a number of emergency measures to support our community during these unprecedented and challenging times. This includes a number of programs to help protect the most affected Danish workers and companies during the months ahead.… More »

Mirek’s roasted chicken

By Arve Podsada Krognes - April 21, 2020

During the time we’ve been closed, some of our team members have been cooking some wonderful meals at home. In this way, we would like to share some what they are up to inspire your own home-cooking and to stay connected to you, too. This week, our Australian sous chef, Mirek, is sharing his roasted chicken recipe for you to cook and enjoy at home:

 

Mirek’s roasted chicken with chicken gravy

1 organic whole chicken (approximately 1.5kg)
1/2 bunch tarragon
100g butter (softened)
2 table spoon breadcrumbs
1 clove garlic
1 lemon
Neutral oil
Salt
Pepper

Preheat the oven to 220°C. … More »

A Very Short Film About the Past, Present and Future of Noma

By Mark Emil Hermansen - September 17, 2016

Credits:
Produced by Fantomfilm
Sounds by Efterklang
Stills by Ditte Isager
Drone footage by droner.dk

Thank you:
Phaidon
Nordatlantens Brygge
Arktisk Hus

(Please scroll down for Danish and Spanish versions of the text)
(日本語版は下記をご覧ください)

Let’s start at the beginning.

Let me take you to 2003 when noma first opened. I’d been touring through different restaurants all around the world.… More »

Special Announcement for Sydney Students

By Ben Mervis - February 20, 2016

Special Announcement for Sydney Students

Dear Sydneysiders,

Thank you so much for graciously welcoming us into your home! We have felt only warmth and generosity from our new friends and neighbours over the last month and now we would like to be able to give back, in small part, to the next generation of Australian chefs and waiters.

Each week, until the end of our residency in Barangaroo we will give 4 local culinary or hospitality students the opportunity to enjoy the full meal at noma australia, outside on our terrace, and free of charge.… More »

Noma Australia bookings

By Ben Mervis - October 23, 2015

Dear friends,

As you may know, at the start of 2016 we will close our restaurant in Copenhagen and travel to a new, temporary home in Sydney’s harbour-side Barangaroo development.

René and the team have been busy exploring Australia and working on menu development recently; between our sommeliers and kitchen staff, our team has been on six research trips to Australia in the past ten months.… More »

Dreams of Australia

By Ben Mervis - July 27, 2015

Dear friends, we’re moving to Sydney!

Last year I had the greatest learning experience of my life. By moving our restaurant to Tokyo we opened ourselves to a new library of taste, an awe-inspiring culinary tradition both ancient and diverse. The immersion into Japanese culture challenged us to understand a new set of ingredients, develop new mindsets, and explore new possibilities.… More »