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The Wolfe collaboration, Brisbane, 2020

Collaboration on bespoke degustation with The Wolfe Restaurant

Jan 2020 – Dec 2020. Available to the public

Objects by Elizabeth Willing, food and service by Chef Josue Lopez and The Wolfe

A significant part of my practice is working within the context of dining, concept meals. This branch of performance within my practice allows me to bring together audience and artwork at the dining table to further explore the potential of individual interactions with artworks, and to continue my explorations of food as art material, the potential for multi-sensory engagement, and our complex relationships to eating. Concept meals are also a space for me to present new sculpture and design elements created to reconsider the choreography of eating.

I purposely limit the documentation at these meals to ensure the comfort, and to limit any distractions, for the participants.

- Artist statement

Cauliflower, crickets and ants; duck liver, sandal wood nuts; spanish mackerel, melon, corn; macadamia, cranberry hibiscus served on handmade porcelain perforated plates. 2020. Images courtesy of The Wolfe and Elizabeth Willing. Photography by Chris Howlett
Cauliflower, crickets and ants; duck liver, sandal wood nuts; spanish mackerel, melon, corn; macadamia, cranberry hibiscus served on handmade porcelain perforated plates. 2020. Images courtesy of The Wolfe and Elizabeth Willing. Photography by Chris Howlett
Crab Consume served in the glass bubble cup. 2020. Images courtesy of The Wolfe and Elizabeth Willing. Photography by Chris Howlett
Kangaroo, emu, beetroot, nasturtium, eucalyptus served with scented cutlery infused with eucalyptus and smoke. 2020. Images courtesy of The Wolfe and Elizabeth Willing. Photography by Chris Howlett
Octopus, wagyu, rosemary, thyme served in laser etched glass petri dish. 2020. Images courtesy of The Wolfe and Elizabeth Willing. Photography by Chris Howlett
Octopus, wagyu, rosemary, thyme served in laser etched glass petri dish. 2020. Images courtesy of The Wolfe and Elizabeth Willing. Photography by Chris Howlett
Cheese platter, cheese cast using using custom stone moulds. 2020. Images courtesy of The Wolfe and Elizabeth Willing. Photography by Chris Howlett
Eucalyptus, rose jelly served on the timber tipping plate, and eaten with the bell spoon. 2020. Images courtesy of The Wolfe and Elizabeth Willing. Photography by Chris Howlett
Eucalyptus, rose jelly served on the timber tipping plate, and eaten with the bell spoon. 2020. Images courtesy of The Wolfe and Elizabeth Willing. Photography by Chris Howlett
After dinner mint, chocolate and mint using custom chocolate mould. 2020 Images courtesy of The Wolfe and Elizabeth Willing. Photography by Chris Howlett