Chef René Redzepi of Noma in Copenhagen has launched a new initiative called Noma Projects, through which the world-famous restaurant will share its carefully mastered craft with home cooks and food lovers around the world. Run by a team of Noma veterans, the aim of the project is to impart knowledge and use food to inspire positive change. Noma Projects will encompass a range of elements, from pantry products to community outreach.
The first stage of the initiative is Project 001, the release of a line of garums. Traditionally, a garum is a condiment made from fermented fish, with origins dating back to ancient Rome. Determined to honour this culinary tradition, Noma has been working on a recipe that reinterprets the sauce for almost two decades––and only now is the final version ready to come to market.