Chef Stevie Parle of modern British restaurant, Craft London, has revived a 3,000-year-old recipe for garum—the aged fish guts ketchup first made by Romans.
René Redzepi—chef and co-owner of Denmark's noma—recently revealed in a tweet that Pokémon mania has even struck his world-renowned bastion of Nordic food.
Agnar Sverrisson's “snow” is made by boiling goat cheese and whipping until fluffy. It looks exactly like the newly fallen powder you pray will fall overnight on Alpine slopes, and is served with wood sorrel and English asparagus.
A day before Noma Australia's pop up restaurant closed, I spent a day with resident forager Elijah Holland, climbing small mountains in search of wild foods for dinner service. It quickly turned into a Magic Mike photo session.