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Almost three years ago, acclaimed Danish Chef, Rene Redzepi, was invited to talk on food philosophy at the Opera House for the Sydney International Food Festival. His restaurant, Noma, several times named World’s Best Restaurant, was at the forefront of the foraging movement and Redzepi encouraged Australian chefs to look at using more of the native ingredients that were right under their eyes. “It was a little bit hard to swallow,” says Chef Raymond Kersh, who, with sister Jennice, has been championing the use of native Australian ingredients for more than 30 years.