Monthly archive April, 2011
Claude Monet - French Toast with Garlic + Herbs

Claude Monet – French Toast with Garlic + Herbs

Within the history of art, the egg has been used to symbolise life, rebirth, fertility and potential. The icon has a long history and according to Silvia Malaguzzi in Food and Feasting in Art, “They symbolise rebirth, and that symbolic value was subsequently christianized in biblical exegesis and took the form of Easter eggs, the...
Janet Tavener - Vanilla & Blueberry Frozen Fruit Mold

Janet Tavener – Vanilla & Blueberry Frozen Fruit Mold

Currently on view at Brenda May Gallery is a curated group exhibition titled Art + Humour Me featuring the works of twenty Australian contemporary artists. In addition to a cardigan-wearing tree, the show includes artworks in a range of mediums from sculpture to video and naturally I was drawn to the three cast resin jelly...
Francis Cadell - Sweet Tomato Relish

Francis Cadell – Sweet Tomato Relish

“A cooked tomato is like a cooked oyster: ruined.” Andre Simon, The Concise Encyclopedia of Gastronomy As a writer with a penchant for fresh oysters and summer tomatoes, this quote fits squarely into my culinary logic. Personally, a weeknight meal consists of little more than a ripe tomato, sliced, salted and layered on buttered dark...
Feasting on Art Recipe Contest II Results

Feasting on Art Recipe Contest II Results

The past two years have contained a lot of changes; two new jobs, a new apartment and the start of my life here in Australia. The first entry on this blog was posted only one month after I moved to Sydney. I was unemployed and living in a different city with few friends and a...