Dessert II was a five course dessert tasting for twelve people
The event was held at Brenda May Gallery in Sydney among the show Sugar Sugar curated by Meg Fizell.
A significant part of my practice is working within the context of the meal, participatory dining events. Dessert allows me to bring together audience and artwork at the dining table to further explore the potential of individual experiences in art. Through these dessert degustations I continue my explorations of food as art material, the potential for multi sensory engagement, and our complex relationships to eating. Dessert is also a space for me to present new sculpture and design elements created to reconsider the choreography of eating.
October 2013
Tipping plate served with licorice/fruit allsorts
Wedding cake: fruit cake served with, icing, marzipan and almond neaklace
Custom branding iron for frying swedish rosette cookies
warm congac cocktail (hot toddy) served in Mouth cup
Indian burfi fudge served on a cardamon dusted plate with chai tea.
E l i z a b e t h . W i l l i n g 