We'll also be keeping you up to date as the clock ticks down with our 50 Best Restaurants News...
Rene Redezepi -Noma - Copenhagen
The book publisher Phaidon has released great collection of pictures taken fromRene Redzepi's Nordic Food Lab in Copenhagen. Rene is seen by many as the world's best chef, twice picking up the number one spot on The World's 50 Best Restaurants List.
The lab is the chefs way of building a space to experiment with food and includes his own herb garden. No glue and wood was allowed in the design giving an asthetic finish similar to that seen on the plates of his famous dishes. The lab is built on Noma's existing site and housed in an 18th century warehouse. The pictures are taken from Noma's book which also includes over 90 recipes from Rene himself.
Thomas Keller - French Laundry - California
Thomas Keller owner of The French Laundry and number 10 on the 50 Best List, Per Se in New York is a special kind of chef. His tasting menu changes daily depending on what is around and it's often said he has served more than 30,000 different dishes at Per Se alone.
The Italian chef Davide Scabin, 28th on the 50 Best Restaurants list in 2011, will appear at the Noosa International Food and Wine Festival on the 17th - 20th May in Australia. Taking place on Queensland's sunshine coast the event offers people the chance to 'talk, taste, dine and debate' food over fours days.
With tastes of Australia and the surrounding areas, fresh fish, Thai curry, Indian herbs, Indonesian fruits and even a spice trail in which guests dine on a tasting menu centered on the herbs and spices of the garden they're sat in.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.