In an Australian exclusive and as part of just a handful of international media given access, Noma invited Gourmet Traveller 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 Gourmet Traveller podcast, Set Menu out today.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.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.”