Recipe
Christine Turner - Anzac Biscuits

Christine Turner – Anzac Biscuits

The 2.5 x 2.5 metre biscuit tin installation by Christine Turner is featured in the current curated exhibition Art + Food: Beyond the Still Life at Brenda May Gallery in Sydney. According to Turner, “I have found that biscuit tins require a simple configuration when presented in artworks. Each tin provides a great deal of information...
Elizabeth Willing - Chow Mein

Elizabeth Willing – Chow Mein

The collage titled Stew by Elizabeth Willing constructed with imagery from vintage cookbooks, will be featured in the upcoming curated exhibition Art + Food: Beyond the Still Life at Brenda May Gallery in Sydney. The imagery is clipped from recipes of stews and casseroles which are then “seamlessly knitted together.  The casseroles array of textures...
Maz Dixon - Retro Prawn Cocktail

Maz Dixon – Retro Prawn Cocktail

The collages and paintings by Maz Dixon featuring “The Big Things of Australia”, will be featured in the upcoming curated exhibition Art + Food: Beyond the Still Life at Brenda May Gallery in Sydney. Beginning in the early 60s, monumental objects ranging from giant fruit to prawns and pelicans began to litter the landscape of...
Will Coles - Halloumi Burgers

Will Coles – Halloumi Burgers

The socio-political sculpture of guerrilla street-artist, Will Coles, will be featured in the upcoming curated exhibition Art + Food: Beyond the Still Life at Brenda May Gallery in Sydney. Coles employs traditional sculptural techniques to manipulate found objects and explore contemporary issues, specifically over consumerism. The sculpture pictured below titled First World Food (burgers) was produced...
Vincent van Gogh - Orange Honey Madeleines

Vincent van Gogh – Orange Honey Madeleines

This post has been a long time coming. Between a few freelance writing projects and my curatorial debut, I have had very little free time left to finish this post. Plus I have managed to forget butter the last three times I went grocery shopping. Without it, these pretty madeleines would have been very sad...
William Scott - Frittata with Kale, Tomato & Chorizo

William Scott – Frittata with Kale, Tomato & Chorizo

After visiting some fitted kitchens of my friends (and inspired by the print below), I felt compelled to purchase a cast iron skillet to supplement my collection of pots and pans. The skillet has proven to be immensely useful and I have used it repeatedly to make a quick and easy pizza in addition to...
Edward Weston - Roasted Brussels Sprouts with Lemon & Parmesan

Edward Weston – Roasted Brussels Sprouts with Lemon & Parmesan

I rarely return home from the grocery store without some sort of brassica in my basket. This is the second week in a row we have enjoyed brussels sprouts roasted simply with a bit of parmesan finished with a squeeze of lemon. The cheese gives the dish a salty-meatiness and the lemon provides a balancing...
Ed Ruscha - Slow-Roasted Beets

Ed Ruscha – Slow-Roasted Beets

This recipe was devised as an accompaniment to the previous dish, spatchcock stuffed chicken. By cooking the beets over a long period of time with a low amount of heat, the natural sugars in the vegetable caramelize producing a sweetness which is echoed by the balsamic reduction. This dish almost didn’t make it to the...
Gustave Caillebotte - Spatchcock Stuffed Chicken

Gustave Caillebotte – Spatchcock Stuffed Chicken

The following recipe has been affectionately known by the names ‘Chichcock’, ‘Spatcken’ and ‘The Great Chichicken Debacle’. Conceived and executed with my brilliant friend Mel, the spatchcock stuffed chicken was a two-day affair. Day one consisted of meticulously deboning a small spatchcock, otherwise known as a poussin or juvenile chicken, and a larger adult chicken....
Paul Cézanne - Peppermint Mojitos with Iced Peaches

Paul Cézanne – Peppermint Mojitos with Iced Peaches

Three years ago today I posted an entry about Paul Cézanne and a recipe for cherry & nectarine clafouti. It was my very first entry on this site and it seems only fitting that it is included in Feasting on Art’s first major magazine spread. Pick up the April issue of Appetite and you can...
Pieter Bruegel & William Carlos Williams - Grilled Corncobs with Parmesan, Lime & Paprika

Pieter Bruegel & William Carlos Williams – Grilled Corncobs with Parmesan, Lime & Paprika

Eat This Poem is a new blog that combines food and poetry in much the same way Feasting on Art considers food and art. The website is written by Nicole Gulotta who has an MFA in poetry enabling her to marry beautiful words with delicious food. Working with her on a collaboration only felt natural...
Zhang Daqian - Kimchi Fried Rice with Egg and Seaweed

Zhang Daqian – Kimchi Fried Rice with Egg and Seaweed

Kimchi (김치) is a Korean side dish made from a variety of fermented vegetables which dates back thousands of years. Health magazine named it one of the world’s healthiest foods due to its high fibre/low fat/vitamin loaded composition. The kimchi I purchase is made with cabbage in a firey sauce found in our local Asian...