Dessert III took place at Spiro Grace Art Rooms for 12 guests.
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.
A scoop of ice-cream is eaten off the bottom of bowls, with no utensils provided. Diners are also offered mint headdresses to create a cross pollination of smell and taste while bobbing up and down.
The Tuning Fork/Fork is designed to consider the connection between sound and taste perception. Higher pitched noises create a sweeter flavour. Whole pies are served to the diners whom navigate the service on their own.
Three layers of tablecloth are laid, fruitcake, marzipan and fondant, before serving a wedding cake inspired cocktail.
Marshmallows are toasted on eucalyptus sticks over a fire, then dipped in a chocolate sauce.
Laying the tablecloths for the wedding cake course
Marshmallow toasting course