<div>In an Australian exclusive and as part of just a handful of international media given access, Noma invited <em>Gourmet Traveller</em> to walk through the yet-to-open Noma space. Your tour-guide? None other than charismatic and visionary chef René Redzepi himself. Readers and listeners can join the tour in a special extended version of the <em>Gourmet Traveller</em> podcast, Set Menu out today.</div><div>Split across seven buildings joined by glass and steel walkways, the restaurant is set in an urban farm next to a manmade lake, and will become a new restaurant every four months as the season shifts focus from seafood to vegetables to game.</div><div>It’s an ambitious launch, with Redzepi gambling his reputation, his business and the livelihood of his team on a restaurant like no other. And the stakes are all or nothing, he says. Eleven buildings, 250,000 screws, 80 staff, 40 seats, a 10-week waiting list, $475 a head. “If it doesn’t work out, there’s nothing else.”</div>
