Now, there's one more video to add to the mix. Watch and see how ordinary plums turn into fermented goodness at the hands of Lars Williams from the Nordic Food Lab.
Williams is at the forefront of Redzepi's experiments with yeast and fermentation. It's a straight-forward process where the key element is time. We can't wait to see what else the team at Noma is working on. Good job, guys! Keep the videos coming...
Black clams, or conchas negras, are a delicacy in Peru, but the tasty bivalves found in the muddy mangrove swamps are so popular they are becoming an endangered species. Here we go in search of a sustainable option.
The chef from Osteria Francescana in Modena has written a letter to Italian Prime Minister Giuseppe Conte, highlighting the important role of restaurants in Italy, and why now, more than ever, they need help.