The mix of ordered fruit and a rustic, haphazard crust encapsulates the French term, galette. Typically, the crust is made with plenty of butter so when it is baked, it becomes flaky and extra crusty. In France, a galette can be made either sweet or savoury with ham, eggs and cheese, otherwise known as a [...]
Feasting on Art
An innovative translation of painting to plate - recipes inspired by art.
Latest Food Blogs from Feasting on Art
Will Coles ? Halloumi Burgers
The socio-political sculpture of guerrilla street-artist, Will Coles, will be featured in the upcoming curated exhibition Art + Food: Beyond the Still Life at Brenda May Gallery in Sydney. Coles employs traditional sculptural techniques to manipulate found objects and explore contemporary issues, specifically over consumerism. The sculpture pictured below titled First World Food (burgers) was produced [...]
Vincent van Gogh ? Orange Honey Madeleines
This post has been a long time coming. Between a few freelance writing projects and my curatorial debut, I have had very little free time left to finish this post. Plus I have managed to forget butter the last three times I went grocery shopping. Without it, these pretty madeleines would have been very sad [...]
2 weeks left to submit a proposal to ?Art + Food: Beyond the Still Life?
The deadline for artist proposals is fast approaching with a little more than 2 weeks left. Submit your info to Brenda May Gallery before Friday 27 July 2012 to be considered for inclusion in Art + Food: Beyond the Still Life. We have a great list of artists already confirmed for the show including Will Coles, [...]
William Scott ? Frittata with Kale, Tomato & Chorizo
This frittata recipe is extremely flexible and any number of ingredients can be supplemented to the beaten eggs to suit what is on hand. After visiting some fitted kitchens of my friends (and inspired by the print below), I felt compelled to purchase a cast iron skillet to supplement my collection of pots and pans. [...]
Edward Weston ? Roasted Brussels Sprouts with Lemon & Parmesan
I rarely return home from the grocery store without some sort of brassica in my basket. This is the second week in a row we have enjoyed brussels sprouts roasted simply with a bit of parmesan finished with a squeeze of lemon. The cheese gives the dish a salty-meatiness and the lemon provides a balancing [...]
Ed Ruscha ? Slow-Roasted Beets
This recipe was devised as an accompaniment to the previous dish, spatchcock stuffed chicken. By cooking the beets over a long period of time with a low amount of heat, the natural sugars in the vegetable caramelize producing a sweetness which is echoed by the balsamic reduction. This dish almost didn’t make it to the [...]
Gustave Caillebotte ? Spatchcock Stuffed Chicken
The following recipe has been affectionately known by the names ‘Chichcock’, ‘Spatcken’ and ‘The Great Chichicken Debacle’. Conceived and executed with my brilliant friend Mel, the spatchcock stuffed chicken was a two-day affair. Day one consisted of meticulously deboning a small spatchcock, otherwise known as a poussin or juvenile chicken, and a larger adult chicken. [...]
Paul Cézanne ? Peppermint Mojitos with Iced Peaches
Three years ago today I posted an entry about Paul Cézanne and a recipe for cherry & nectarine clafouti. It was my very first entry on this site and it seems only fitting that it is included in Feasting on Art’s first major magazine spread. Pick up the April issue of Appetite and you can [...]
Pieter Bruegel & William Carlos Williams ? Grilled Corncobs with Parmesan, Lime & Paprika
Eat This Poem is new blog that combines food an poetry in much the same way Feasting on Art considers food and art. The website is written by Nicole Gulotta who has an MFA in poetry enabling her to marry beautiful words with delicious food. Working with her on a collaboration only felt natural and [...]
Zhang Daqian ? Kimchi Fried Rice with Egg and Seaweed
Kimchi (??) is a Korean side dish made from a variety of fermented vegetables which dates back thousands of years. Health magazine named it one of the world’s healthiest foods due to its high fibre/low fat/vitamin loaded composition. The kimchi I purchase is made with cabbage in a firey sauce found in our local Asian [...]
