It’s October 2023 in Mayfair, London. First Nations artist and curator Tony Albert has a hammer in hand and is nailing bits of vintage “Aboriginalia” to the wall of No. 9 Cork Street gallery. He hangs a colonialist painting upside down and emblazons it with skull and crossbones. An old tourist shop map of Australia is painted with a target. And among “Dreamtimey” teaspoons, coasters, and factory-produced boomerangs he scribes the words, “Aliens exist in my backyard”. Take a step back and the objects unite in protest; an attempt to correct the whitewashed record. “There is too much engagement that excludes Aboriginal people from having a voice,” says Albert, grandson to a stolen generation survivor and descendant to the Girramay, Yidinji, Kuku Yalanji and Guugu Yimithirr people in Queensland. “Through this practice I am placing the objects in a position of power… Giving them a voice.”
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Diese Geschichte stammt aus der March 2024-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.
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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.
