Wednesday, January 23, 2013

A Palette of Spreads

We thought you might like to surprise your guests using this fun and interactive plate at your next gathering. The dips were handmade and consisted of basil pesto, beetroot & feta, olive tapenade and pumpkin & ricotta.  Totilla breads were gently baked in the oven till golden for the "paper" element of the dish.

This idea stemmed from a recent restaurant design studio brief.  The brief prompted our conceptual thinking about challenging the way food is prepared and presented, while increasing our awareness of the rituals around food consumption. I was drawn to how the class interacted with the dish, how it adapted and changed while I documented the traces.


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