Feasting on Art

Green is one of the most abundant colors; there are greens in every imaginable shade and tone throughout the world’s natural landscapes. From green algae to rainforest canopies, green permeates and dominates in its diversity. Individual greens are often blurred as countless plants merge into a color field, many overlapping green leaves forming the density of forests or millions of blades blending to become a sports field’s smooth surface. The simultaneous layering and highlighting that is seen in nature can be compared to the artwork of Jonathan Monk, who’s layering of meaning and medium fuse together history, critique, and technique. Monk’s 2002 work, Green with hidden Noise combines a single solid swath of green painted roughly on a white wall with a slide projection focused directly atop this patch of color. The circular projection itself appears to depict a green scene: a forest of trees? The composition is green on green.

Jonathan Monk, Green with hidden Noise, 2002,
slide installation and wall painting, image courtesy Meyer Riegger, Karlsruhe and Berlin

Read the rest of this entry »

The decadence of the holidays coupled with two weeks of vacation has taken a toll on my palette and appetite. Although there is a definite lack of cream and butter-heavy dishes here in the Southern Hemisphere, the oil and fat of barbecued meats and deep-fried delights had me gravitating towards recipes that were light, clean and nourishing. I have been a long-time glutton for the bright green seaweed salads sold at most take-away sushi shops. This version uses reconstituted wakame seaweed, deep green, salty and earthy. The smallest slick of sesame oil cuts through the rice wine vinegar and fresh lemon juice. The brightness of the acid is balanced with the rich umami flavour of the soy sauce and the subtle heat of the dried chili. To welcome the New Year and revitalise an overwhelmed palette wakame seaweed salad just might become an annual tradition.

Utagawa Kuniyoshi (歌川国芳), Toto meisho 東都名所 (Famous Places in Edo) / Omori 大森1830-35, woodblock printed by Kagaya Kichibel (加賀屋), 25.4 x 36.7 cm, The British Museum

Read the rest of this entry »

The colour orange has always been one of warning used for it’s eye-catching qualities to delineate danger. The pigment was produced through a difficult process of grinding down madder, the pink root of a small bush. Madder is often used to make ‘rose madder genuine’ watercolor paint but when used as a dye, a rich shade of orange-red will emerge when a bit of alum is added to the bath (1). The dependence on the natural madder pigment did not end until 1869 when the specific chemical that causes the red-orange coloration was replicated in a formula. Over the past 30 years there has been a small revival within the industry to relearn the techniques associated with natural dye production.

Margaret Preston, Still life: fruit (Amhem Land motif), 1941
oil on canvas, 43 x 53.3 cm, National Gallery of Australia

Read the rest of this entry »

Life has been hectic as of late. I am in the process of moving house and saying goodbye to my first Sydney home and the beautiful light the big windows provided. I have been dividing my time between cleaning, packing and doing a bit of home repair as an indoor painter with only a nominal amount of time left to cook. This recipe, a concoction of odds and ends from the pantry, was simple, quick and full of flavour. Rolled into a lettuce leaf, the spicy salad is edible on the go and keeps for a couple of days in the refrigerator.

Raphaelle Peale, Still Life with Steak, c.1917
oil on panel, 33.97 x 49.53 cm, Munson Williams Proctor Museum of Art

Read the rest of this entry »

Dating all the way back to the 16th century, potato salad was brought by the Spanish from the Americas to Europe. Their version was made by boiling potatoes in vinegar or wine – giving the starchy and often stodgy food a light and sour twang. The German variety, also made with vinegar was Americanised in the early 20th century via a generous dressing of mayonnaise (1). With my recipe, I wanted to recall the original tart flavour of the dish layered with sweet and salty ingredients, taking this salad beyond typical cook-out fare. This is my go-to recipe, scrawled on a stained and creased recipe card, copied and saved years ago from a long-forgotten source. The use of fresh dill is a necessity – not only for the taste, but also the smell when it is tossed with the hot roasted spuds.

Cornelius Hankins, Still Life with Potatoes, 1902
oil on canvas, 50.8 x 76.2 cm, Cheekwood Museum of Art

Read the rest of this entry »