Two years ago, Catherine and I were lucky enough to dine at Orana. After a wonderfully inventive, positively challenging, and incredibly delicious experience, I can definitely see why Orana has won Australian Gourmet Traveller Restaurant of the Year last night. A huge achievement for all of the staff, but especially for Jock Zonfrillo as owner and head chef. Great memories…
Crab & Yoghurt sorbet, codium & sea purslane
Noma’s Executive Chef, Rene Redzepi, recently contacted his peer at Orana, Jock Zonfrillo, to discuss Jock’s take on “Australian” cuisine. It is fitting that I was reading about this on the way to Adelaide, and our eventual date with Orana. It must be quite an honour considering Orana is undoubtedly taking more than a pinch of inspiration from what Noma is doing with Nordic ingredients.
When I am going to a new restaurant I rarely read any reviews, or even look at the menu, because the less expectation, the better. However, whilst doing preliminary research, and making a booking, there is still a certain amount of information you take in, as well as when speaking to others about your future visits. At one Adelaide Hill’s winery, the owner mentioned that some people try thirty new ingredients when dining at Orana. I…
View original post 1,488 more words
BLK's Food Blog 