Gabrielle Penfold has a great job. For her most recent exhibition Oyster Oyster, staged at Noosa's CLO Studios in that bit of 2021 that wasn't a total disaster - February - she created a whole wall of paintings dedicated to everything that you can pull out of the ocean and turn into a meal. "I went into this deep dive of eating and sourcing all these different fish... Every fish I painted, I had a story behind," Penfold recalls; barramundi, mackerel, garfish. "I feel like I'm very lucky in my profession. I never feel guilty about having a good time because it's research!"
Vibrant still lifes by Gemma Leslie and Emma Gale.
Artwork by Gabrielle Penfold.
Food is a subject that Penfold "will never get tired of" artistically. "I love the romance and the beauty of cooking."
Penfold is just one of a buffet - a smorgasbord - of Australian artists reinvigorating the still life with new energy. The 28-year-old's visions of meals, usually involving some form of seafood, a handful of lemons and the promise of sunshine, adorn Sydney restaurants including Margaret and Dear Sainte Éloise. Penfold's first exhibition was titled Lunch and Dinner; her second was the aforementioned ode to that briny, bivalve mollusc. Food is a subject that Penfold "will never get tired of" artistically, she says. And personally? "Obviously, I'm a huge foodie," she notes. "I love the romance and the beauty of cooking." It makes perfect sense to channel that love onto the canvas.
Artist Gemma Leslie
Diese Geschichte stammt aus der May 2022-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der May 2022-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
