Long Prawn

Cookbook

Devil on Horseback, The Cookbook
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This cookbook looks at the nomenclature of dishes from a global perspective. Dishes which have fallen by the wayside or scarcely questioned about their name. From Spotted Dick (UK) to Ants Climbing a Log (CH); their histories brought into question with a party of canapés and the launch of our new book on the subject. Purchase a copy here!

Credit
Illustrations Cosmo Feltham
Design NeverNow
Photography Agnieszka Chabros, Alexander Coggin, Ben Clement and Dani Pujalte
Writing Long Prawn, Mark Chu, Dana Qaddah, Pablo Britton
Editing Belle Place

Event, workshop

Contentious Buffet w. APHIDS (Winter Wild)
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Fusing APHIDS’ future-focused politics with Long Prawn’s divergent food thinking, the result is an unpredictable and invigorating afternoon of performance, participation and surprising bug-snacks.

Bugs Bunny. Jiminy Cricket. The Beatles. Y2k. Part-performance lecture, part-intervention, part-lunch – Contentious Buffet is an experimental community hall buffet investigating food neophobia, bugs in popular culture and low carbon alternatives to food consumption. Bringing together local Otways producers alongside some of Melbourne’s most experimental artists, food designers and thinkers. This event explored how it was that Apollo Bay’s famous rock lobster shifted from being a ‘sea cockroach’ into one of the world’s most expensive and sought after delicacies.

• Tea, snacks and a hot lunch by Furrmien
• 'It’s not a bug, it’s a feature' performance lecture by Catherine Ryan (APHIDS)
• 'Waggle Dance' A multi-anthropod video assemblage by Sarah Aitken
• 'Food Muses, Neophobia & Entomophagy' presentation by Quiggi
• 'Cooking prawns of the sky' workshop by Long Prawn
• Fly away with Contentious Buffet take home pack
+++ Bonus community talent & produce

This event was assisted by Creative Victoria and Regional Arts Victoria.

Event Apollo Bay APHIDS Winter Wild Furrmien Creative Victoria

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This event was assisted by Creative Victoria and Regional Arts Victoria.

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Event Apollo Bay APHIDS Winter Wild Furrmien Creative Victoria

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Event, book reading, workshop

headonism #8 (Desa Potato Head)
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Generally, leaving prawns in the sun is not encouraged, despite this Potato Head invited Long Prawn for a weekend of layered food events. On Saturday, they debuted and read their cookbook Devils on Horseback, which looks at how oddly named dishes got their titles; alongside a bonus zine featuring Indonesian dishes assembled by the Fed by Madè team. The Prawns also paired with fermentation wizard Rough Rice on the rooftop, serving powerful food and cheeky condiment presentation and serving. Followed by a seafood tool making workshop using the Sweet Potato Lab recycled materials, and a feast prepared by local seafood whispered Empak Locale.

'DEVILS ON HORSEBACK' 4D READING with Fed by Madè @fed.bymade
Devils on Horseback is Long Prawn’s second cultural cookbook. This edition examines the world of dishes that have creative names. The book reminds us of the creative power of storytelling when it comes to food. It is a book that rides through the canyon of food, history, folklore, photography, illustration, design and good humour. The event explored a ‘4D’ reading incorporating sound, touch, aroma and some free snacks. As a celebration of the launch at Potato Head, we have partnered with Fed by Madè to make a limited edition Indonesian Devils zine.

SUNSET PARK TAKEOVER: ROUGH PRAWN, LONG RICE with Rough Rice @roughrice
Long Prawn and Rough Rice collaboration

SEAFOOD TOOLS + LUNCH with Empak Locale @empak_locale
At Long Prawn we cherish the world of tools and how they can unlock new ideas, new flavours and good food. Sadly, when we add a tool to our belt, we often also add new plastic into the world. This workshop showed participants clever ways to use waste to make their own long-lasting tools or give existing one's new life utilising waste materials from Sweet Potato Lab. From crab crackers to oyster shuckers to crayfish forks, guests will leave with their customised and sustainable eating utensils.

To test out their tools, a spread of vibrant seafood was offered from Empak Locale and guidance on hand to show guests how to best break down and eat their meal.

Desa Potato Head headonism #8 Rough Rice FED by Made Empak Locale workshop event seafood tools

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SUNSET PARK TAKEOVER: ROUGH PRAWN, LONG RICE with Rough Rice @roughrice
Long Prawn and Rough Rice collaboration

To test out their tools, a spread of vibrant seafood was offered from Empak Locale and guidance on hand to show guests how to best break down and eat their meal.

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Desa Potato Head headonism #8 Rough Rice FED by Made Empak Locale workshop event seafood tools

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Event

Robin Boyd Foundation
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For decades, the Walsh street house has been a praxis for forward-thinking architecture, art, design, conversation and of course dinner parties. Boyd’s contribution to the pointed discourse of architecture and his striving for the considered, practical, affordable and well-thought-out set a standard and agitation to the ‘vegetable-like existence’ accepted across Australia. With a certain class and consideration, spaces were designed with a critical intent that welcomed modernity and pushed back against the frivolity of design.

As an index to the quality of a person’s life, design from the dining room to the kitchen became a map for life. A reflection of the space and its parameters.

Akin to the floor plates of the Walsh Street House, the courtyard will separate two considered menus. In the main house, adult hors d'oeuvres of elevation and distinction and in the children’s pavilion, party food that entices creativity and play. The menu will conversed a mix of eras and themes, introducing both the old and the new, just as this venue does today. Various elements of the house will be activated in a new light through the food, drawing intrigue, conversation and as Robin would have liked, controversy.

A staggered and separated meal that activates ideas and areas within various elements of the home:
Three (3) cocktail hors d'oeuvres are served from Patricia’s kitchen and bedside upstairs.
Two (2) playful snacks from the children’s pavilion.
One (1) botanical petit four served in the garden.

Credits
Documentation: Marie-Luise Skibbe
Modernist linea cacao: Mamé Cocoa
Live tensile braided mozzarella: That's Amore

Robin Boyd Foundation Boyd Circle That's Amore Hunger Trap Mamé Cocoa tensile roof event

As an index to the quality of a person’s life, design from the dining room to the kitchen became a map for life. A reflection of the space and its parameters.

Credits
Documentation: Marie-Luise Skibbe
Modernist linea cacao: Mamé Cocoa
Live tensile braided mozzarella: That's Amore

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Robin Boyd Foundation Boyd Circle That's Amore Hunger Trap Mamé Cocoa tensile roof event

Event

Australian Institute of Architects Symposium 'Lost Opportunities' (Blue Scope)
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The Australian Institute of Architects presented Symposium - Lost Opportunities as part of Melbourne Design Week 2022. Attendees engaged with some of the most highly regarded architects in the world, including Alvaro Siza, Brit Andresen, Carme Pigem, Valerio Olgiati and Sean Godsell. Topics included the practice of architecture today, the environment, ideas concerning the global future of the profession and significant projects.

After the symposium, guests were invited to come together amongst the design objects and ephemera of Oigall Projects’ Melbourne Design Week exhibition to hear from one of their exhibitors, their curator and to share a meal hosted by Long Prawn – a utilitarian soup kitchen of sorts bringing together architects, design and conversation.

So why soup? 'Long Prawn Looks at Broth' is an ongoing series of soups that brings different groups and ideas around a bubbling centrepiece. When considering MDWs theme ‘design the world you want,’ Long Prawn wanted to create a meal that was nourishing, historical, cultural, sensitive, community-driven and a sum of many parts. Soups, stocks and broths are both simple yet artful, imbued with some sort of magic beyond the recipe. Their value comes from a quality that takes love, practice and care. For this event, the centrepiece was a Westfälische Hochzeitssuppe (Westphalian Wedding Soup) in honour of one of the Prawns absent from the event on their honeymoon.

So in this case, the soup was both a design object as well as a catalyst for conversation about design. We knew the group had come from a big day of discussing ideas. Bringing them together around a pot was a way for them to tease out these ideas. They heard from other creatives as the soup’s fragrance overwhelmed the gallery – and like witches around the cauldron, together they could cast the future of architecture, design and life.

Andrew Hustwaite ‘Negoni fountain’
Guillermo Fernández-Abascal and Urtzi Grau, Fake Industries ‘Folk Costumes for Indo-Pacific Air’ as seen at La Biennale di Venezia ‘21
ThomasMaxam ‘Bricks’ light installation

Documentation Mathew
Chef Pablo Britton (Attica, Deepcake)

With huge thanks to OIGÅLL PROJECTS for their endless support.

Blue Scope Steel Australian Institute of Architects Melbourne Design Week OIGÅLL PROJECTS Hunger Trap

Documentation Mathew
Chef Pablo Britton (Attica, Deepcake)

With huge thanks to OIGÅLL PROJECTS for their endless support.

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Blue Scope Steel Australian Institute of Architects Melbourne Design Week OIGÅLL PROJECTS Hunger Trap

Workshop

Open House Melbourne: Shuck Structures & Biomimicry
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A floating artists talk and workshop that looked at how design and considered eating can help support our marine ecosystems. Participants will learnt about the benefits of shucking and eating oysters before making their own oyster knife with a handle made from ocean waste. Bringing together a net full of concerned yet motivated creatives, artists, scientists and minds to move people to create solutions for our seas.

Alex Goad’s research and practice looks to help mitigate the increasing effects of human activity on marine ecosystems by creating 3D-printed Modular Artificial Reef Structures (MARS). The damage to coral reefs globally is a well-documented reality caused by a myriad of environmental pressures. MARS is designed for constructing reef habitats in tropical and temperate waters and forms part of Goad’s body of solutions focused design work.

Long Prawn, through its ongoing research into creative and thoughtful eating, shares how some human activity can also benefit our marine ecosystems. The workshop arms an audience with the incredible benefits of the oyster and other bivalve molluscs. As nature’s filters an adult oyster can filter 150L of water per day.

As the saying goes, “If you give someone a fish, you feed them for a day. If you teach someone to fish, you feed them for a lifetime”. Yet as we well know, our voracious appetite for seafood and a disconnect with this food system has seen our oceans significantly overfished.

Credits
Documentation Nick Bebbington
Shucking session @oysterlux
Sea snacks @clubkitchen
Oceanic refreshment @tina.drinks

Workshop Melbourne Design Week National Gallery of Victoria Open House Melbourne Alex Goad Yarra Countess boat oysters shucking

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Credits
Documentation Nick Bebbington
Shucking session @oysterlux
Sea snacks @clubkitchen
Oceanic refreshment @tina.drinks

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Workshop Melbourne Design Week National Gallery of Victoria Open House Melbourne Alex Goad Yarra Countess boat oysters shucking

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Product

'Long Prawn Cocktail' limited edition Chappy’s
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Long Prawn cocktail: A dance with the classic, now with added umami. The prawn cocktail "has spent most of [its life] see-sawing from the height of fashion to the laughably passé." – Nigel Slater

Long Prawn launched the limited edition Chappy’s chips flavour, 'Long Prawn Cocktail' with haute snacks from Dom Wilton of Hector's Deli at Hope St Radio. For s(h)ellfish lovers and tired winos who fancy a pack of crisps, your prayers have been answered. Crafted with natural flavours a concoction of frisky bright tang, herb, spice and savoury seafoodyness (v) was a year in development. Exclusive to Hope St Radio!

Snack one:
• Poached prawns, spicy cocktail sauce, pickled fennel + Chappy’s ‘Long’ Prawn cocktail crisps in a house baked Italian roll
• Served with a spicy tomato bisque for dipping to your prawn’s content

Snack two:
• Pickle salad inside a bag of Chappy’s ‘Long’ Prawn cocktail crisps

Launch crisps Chappy's Hope St Radio Long Prawn cocktail

Long Prawn cocktail: A dance with the classic, now with added umami. The prawn cocktail "has spent most of [its life] see-sawing from the height of fashion to the laughably passé." – Nigel Slater

Snack two:
• Pickle salad inside a bag of Chappy’s ‘Long’ Prawn cocktail crisps

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Launch crisps Chappy's Hope St Radio Long Prawn cocktail

Event

Sunday Salon: A Country Practice Christmas
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Sunday Salon presents: A Country Practice Christmas. A community hall buffet, wine party and art show that heightened all that is wonderful and woeful about Christmas. An event that held Christmas nosh in its highest regard.

Festive fare from long time collaborators, art foodists and food artists Tully Moore and Long Prawn. Then an LP first, TWO festive chefs will be created the community buffet! Bringing ‘naughty’, was Pablo Britton of Attica and grotesque-chic cake account @deepfake_dad will be bringing the sweet heat. Representing ‘nice’, was sweet Harry Stephens, the potato don of Melbourne and the chap behind @chappyskettlechips will be on the salty and savoury.

In 2018, artist @a_country_practise began creating paintings based upon shopping lists from the fruit and vegetable distributor he works at. The paintings reference the traditional trompe l’oeil still life paintings – an art technique that uses realistic imagery to create the optical illusion that the depicted objects exist in three dimensions. Since then, many have commissioned the artist to create bespoke paintings based on their favourite things to eat: from the classic carbonara to steak tartare and martinis.

The artworks can still be purchased online at: sundaysalon.com.au

Credits:
Carols Willing
Performance Magic Steven
Chefs Pablo Britton, Harry Stephens
DJ Sacha Lovell

Melbourne Tully Moore Sunday Salon Christmas A Country Practice

The artworks can still be purchased online at: sundaysalon.com.au

Credits:
Carols Willing
Performance Magic Steven
Chefs Pablo Britton, Harry Stephens
DJ Sacha Lovell

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Melbourne Tully Moore Sunday Salon Christmas A Country Practice

Magazine, event

Good Sport: Milo of Croton
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Wrestle me, Roman? – Diets, techniques and approaches of the ancient Greco Roman wrestler. For our Half Time Oranges segment in Good Sport magazine 05 we looked at the ancient Greek wrestler Milo of Croton. He was a mountain of a man who would eat 9kg of bread, 9kg of meat and 10L of wine each day. He is also the OG Milo gent.

In addition, he also consumed the gizzard stones of roosters and famously carried a calf on his shoulders every day until it grew into a cow, to build strength. Of course, fitting with his character when he arrived carrying the cow at the Olympics, he then ate it! Piece accompanied by a powerful Jack Irvine portrait 🐮💪.

We also teamed up with GS for our earliest event yet! An early risers, runners, Milo bar. Little is it known that Milo was named after Milo of Croton, a herculean man whose strength preceded him and filled tall tales long after his death. Known for carrying a calf on his shoulders, he continued doing so until the calf grew into a cow. At which point he ate it. Alone. This event was a testament of human strength and getting your tasty fill. A bright and early bar of Milo concoctions for crooked runners and early risers.

How many scoops can you do! Long Prawn will have a sweet, a savory and a boozy milo across a selection of archival mugs.

Menu:
Milo Dinosaur (sweet)
Milo, condensed milk, water, ice.

Odd Socks (salty)
Milo, soy milk, sourdough miso ice-cream.

Buffed up (boozy)
Milo, vodka, Kahlúa, milk, cream, ice.

Melbourne Good Sport Magazine editorial copywriting sport research article Jack Irving Milo mugs

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How many scoops can you do! Long Prawn will have a sweet, a savory and a boozy milo across a selection of archival mugs.

Menu:
Milo Dinosaur (sweet)
Milo, condensed milk, water, ice.

Odd Socks (salty)
Milo, soy milk, sourdough miso ice-cream.

Buffed up (boozy)
Milo, vodka, Kahlúa, milk, cream, ice.

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Melbourne Good Sport Magazine editorial copywriting sport research article Jack Irving Milo mugs

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Event

TarraWarra at Patricia Piccinini's studio
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Excuse me sir, there is a hair in my soup.

Born from nature and humanity, palpable forms of familiarity, imagination and uncertainty. Food underpinned by unexpected marriages of texture, performance and presentation. A first pass at Patricia’s work can be quite affecting, visually we are confronted with species new and unknown, yet after spending time with her works, the vulnerability and nurturing nature of them is palpable.

This menu hopes to step in a similar fashion, food that may require further inspection yet for those who are committed, loving, delicious and carefully prepared morsels inspired from real life. To create this menu we considered what would a food chimera be; the fecundity of readily available food. Little critters who seek out truffles.

Credits:
Chefs Long Prawn, Brendon Lee, Cammi Louis
Cocktail Byrdi

Event TarraWarra Patricia Piccinini

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Excuse me sir, there is a hair in my soup.

Credits:
Chefs Long Prawn, Brendon Lee, Cammi Louis
Cocktail Byrdi

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Event TarraWarra Patricia Piccinini

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Virtual workshop

Waste of Food (AIA, Blue Scope Steel)
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A national series of virtual workshops by @furrmien and @practisestudiopractise and hosted by by the Australian Institute of Architects and BlueScope Steel. Showing what can be done when waste is not overlooked. Condiments, sauces and seasonings made from local produce destined for waste. Hands-on, engaging and rewarding culinary up-skilling.

In learning that steel is infinitely recyclable and that Blue Scope steel contains up to 30% scrap steel in their raw product, we wanted to apply this same logic to food. Ingredients often viewed as imperfect or already used in someway can sadly be identified as scraps. These workshops shared engaging and creative ways to use produce which is destined for waste.

Chocolate Nukazuke 糠漬け (Japanese fermented husk pickles): Using reclaimed cacao husk from Cremone chocolate factory Hunted + Gathered, this event explored how are traditional fermentation method can be used in dynamic ways. Turning average vegetables into delicious, funky, crisp pickled delicacies.

Globe artichoke and leatherwood honey wine: Naturally brewed wine, flavoured from artichoke peels which often end up as waste. This workshop used the live microbial power and sugar content within Tasmania's liquid gold, leatherwood honey. Participants enhanced and shifted the flavour of their wine with anything they had on hand.

Workshop Bluescope Steel Australian Institute of Architects AIA Furrmien PSP waste upcycle livestream

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Workshop Bluescope Steel Australian Institute of Architects AIA Furrmien PSP waste upcycle livestream

Event, festival

RISING: Too Many Cooks Toil The Broth
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Long Prawn presents ‘Too Many Cooks Toil The Broth’ offsite reboil, as part of Rising Festival 'Stock Exchange'. A digestible collaboration showing the transcendental power of broth. LP will spoke to the people of Melbourne and collated their stories about the most important soups in their life.

Commonly, the art of a soup making is tacit knowledge passed down from family or shared between close confidants. This approach hopes to boil up family histories, lost broths and/or frequented recipes; collating them into a powerful manifesto to share.

We hosted a private and intimate sharing of M.S. Rodrick’s family paya recipe cooked over coals for eight hours. Paaya means ‘legs’ in urdu and this dish is a traditional hyperbadi celebration soup using mutton trotters and powerful spices.

This approach builds on LPs ongoing research into the heartfelt nature of broths and soups #lplooksatbroth

Credits:
Photography Natalie Jurrjens

Rising festival LP looks at broth soup flavoured water Mikhail Rodrick paya mutton trotter hyperbadi India

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This approach builds on LPs ongoing research into the heartfelt nature of broths and soups #lplooksatbroth

Credits:
Photography Natalie Jurrjens

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Rising festival LP looks at broth soup flavoured water Mikhail Rodrick paya mutton trotter hyperbadi India

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Publishing

The Belly Carries the Feet (1): Rosh Hashanah recipes and recollections by Ellie Bouhadana
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‘The Belly Carries the Feet: Rosh Hashanah recipes and recollections by Ellie Bouhadana’ is the first in a new series where Long Prawn, like a new partner brought to a family gathering, will pour through recipes, family photos and the pantry of heartful cooks; all the while trying desperately to impress the matriarch by eating as much as we can.

In assembling the contents of this book with Ellie, the idea that friends and family bind food became immutable. Just like the matzah balls we learnt of, what holds good food together is familial, savoury and rich. Ellie’s food is entirely flavourful with the warmth of her radiant smile. Evident throughout her rich storytelling and beautifully eccentric family histories, is an intuition that radiates from these pages and into her food. Spices are used like well-placed arrows and an infectious romance for process make for recipes a true privilege to behold. Ellie initiated this series and as a debut cook and author we are very fortunate.

The series title ‘The Belly Carries the Feet’ (taken from an ancient Jewish text, Midrash Rabbah, Bereishit 70) is a turn of phrase which we unearthed during this collaboration. The expression reminds us that without the ability to look forward to the next meal with others, no matter what it is or who they are, we become lost. Invariably we are bound to our bellies and how they connect us to our communities. For Long Prawn, the flavour is in the minutiae of food – how a recipe came to be, who’s auntie’s dish is the most intricate, who’s is the most flavourful, how to know a ripe tomato, and why we eat what when. A committed process to powerful cooks.

Credits
Author: Ellie Bouhadana @ellies.table
Publisher, Editor: Long Prawn @long_prawn
Photography: Becca Crawford @beccacrawford
Art Direction (Photography): Stephanie Stamatis @stephanie_somebody
Book Design: PSP (PractiseStudioPractise) @practisestudiopractise
Printer: Pinky Print @pinkyprint.co

Melbourne The Belly Carries the Feet Rosh Hashanah cookbook Ellie Bouhadana Becca Crawford Stephanie Stamatis PractiseStudioPractise Pinky Print

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Melbourne The Belly Carries the Feet Rosh Hashanah cookbook Ellie Bouhadana Becca Crawford Stephanie Stamatis PractiseStudioPractise Pinky Print

Event

disorganising dinner #2: Food Pets
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We recently read that for our generation Fitbits and AppleWatches are the Tamagotchis of the current day. In place of caring for a digital alien pet, we now gamify caring for ourselves. Take a look at our dive into self gamifying for disorganising dinner 2 on the disorganising website.

The fact is, we like, and are good at, looking after growing creatures (if not ourselves). For the #2 disorganising dinner, Long Prawn selected various Collingwood Yard tenants to adopt a food pet in the lead up to the event; to nurture it and develop it to be eaten at the event. Vegan yet completely alive. For a short moment in time the offices and studios at CY became incubators and food nurseries.

A bubbling fermentation of vinegar, alive with acetobacter. A tub of micro greens reaching for the sun in the window. A sweaty bag of pleurotus djamor, commonly known as the pink oyster mushroom blossoms. A pot luck largely grown, harvested and enhanced with toils from studios of Collingwood Yards.

"Hello, we know parenthood is daunting yet the connection you will create through the 'Long Prawn Food Pet Adoption Program' will be long lasting and incredibly meaningful. Your first task is to check in with your food pet everyday. Is it looking happy? Talk to it, play it classical music but whatever you do not eat it, yet."

Event menu:
Dongchimi (Chae’s recipe) (V/GF)
Fire-roasted sweet potatoes (V/GF)
Savoury porridge (V) cooked up by Brendan Lee & Camilla Louisa

Furrmien condiments:
Radicchio kimchi
Sourdough miso
Sea urchin garum (from our 'Breaking down the Urchin' event)
Celeriac katsuobushi
Pickled radish
Cos lettuce zha cai

Documentation: LP & Jacinta Keefe
Design: Hằng Xen Nhà

disorganising Furrmien Liquid Architecture Bus Projects West Space APHIDS Collingwood Yards Collingwood Arts Precinct Hope St Radio Brendan Lee Camilla Louisa

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Event menu:
Dongchimi (Chae’s recipe) (V/GF)
Fire-roasted sweet potatoes (V/GF)
Savoury porridge (V) cooked up by Brendan Lee & Camilla Louisa

Furrmien condiments:
Radicchio kimchi
Sourdough miso
Sea urchin garum (from our 'Breaking down the Urchin' event)
Celeriac katsuobushi
Pickled radish
Cos lettuce zha cai

Documentation: LP & Jacinta Keefe
Design: Hằng Xen Nhà

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disorganising Furrmien Liquid Architecture Bus Projects West Space APHIDS Collingwood Yards Collingwood Arts Precinct Hope St Radio Brendan Lee Camilla Louisa

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Event

Dégustation DISCORDIA (2) TULLY MOORE
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Degustation Discordia (2) Spud Love was a foursome with food agitators Long Prawn and Ross Magnaye, trompe l’oeil painter Tully Moore and emerging gallery DISCORDIA. Spud Love – the best root you have ever had. “An extremely brown show” celebrating the art and subjects of Tully Moore’s most recent show.

A dinner event of fornicating starches, elevated depression foods and pandemic style drinking. Through offbeat dining and art experience, we took over Cathedral Arcade in the Nicholas Building for a very limited dinner of kinky potato food and fine wines.

After years of steady decline, the 10-pound sack of potatoes found its favour again during the pandemic. Globally the lights were on in the kitchen again and potatoes were on the menu. When the lights go off, little is known about what these freaky little rhizomes get up to in the sack.

Melbourne dinner DISCORDIA gallery Tully Moore Ross Magnaye High Hopes Wines Nicholson Building Cathedral Arcade Kama Sutra tantric fornication potatoes

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Melbourne dinner DISCORDIA gallery Tully Moore Ross Magnaye High Hopes Wines Nicholson Building Cathedral Arcade Kama Sutra tantric fornication potatoes

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Workshop

Open House Melbourne: Breaking down the Urchin
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A participatory, informative and ‘hands-on’ river float aboard The Yarra Countess with Furrmien and Pirjo Haikola and hosted by Open House Melbourne.

In Port Phillip Bay and throughout the East Coast of Australia, the invasive sea urchin species Centrostephanus Rodgersii and Heliocidaris Erythrogramma have been exploding in numbers. Now, with the helping hand of humans, these native and beautiful yet voracious little creatures have the capacity to impact seaweed habitats and alter biodiversity. In those places where numbers are too high, hand-harvesting sea urchins for human consumption is a particularly suitable food choice. Further, while our seas are being drastically overfished of species that cannot sustain themselves, this is a delicious and helpful choice that protects our oceans.

Using eyes, ears and stomachs, this event prepares participants with the knowledge, skills and motivation to reclaim our sea floors. Over a two-hour period, guests heard from artist Pirjo Haikola about her work and research on sea urchins. Guests learnt how to process and preserve sea urchin as garum (fish sauce under the creative guidance of LP and fermentation experts Furrmien.

Guests were provided with a sea urchin roe snack and a cool beverage from Monceau, as well as their own jar of sea urchin garum to consume after 9 months fermentation. Together we examined how we can creatively and consciously decide what food we eat.

Waterfront was proudly presented by Centre for Architecture Victoria | Open House Melbourne, in partnership with the Department of Environment, Land, Water and Planning and East Gippsland Shire Council. Waterfront is part of Melbourne Design Week 2021, an initiative of the Victorian Government in collaboration with the NGV.

This event would not have been possible without the help of Pacific Sea Urchin

Credits
Photography Ben Clement
Jar bag, upcycled aprons Candelaria Ibáñez Sánchez
Upcycled table covering, bibs: Britta Rouse
Artwork: Alexandra Nemarič
Sea urchins: Pacific Sea Urchin
Refreshments: Monceau

Workshop Melbourne Design Week National Gallery of Victoria Open House Melbourne Ewan McEoin Furrmien Pirjo Haikola Yarra Countess boat

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A participatory, informative and ‘hands-on’ river float aboard The Yarra Countess with Furrmien and Pirjo Haikola and hosted by Open House Melbourne.

This event would not have been possible without the help of Pacific Sea Urchin

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Workshop Melbourne Design Week National Gallery of Victoria Open House Melbourne Ewan McEoin Furrmien Pirjo Haikola Yarra Countess boat

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Private event

The Age of Reason
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A private event embracing the merit of new and old. The end of Summer farewells one harvest and welcomes the next. Yet those clever enough to capture departing seasons, have toil to show all year.

While we welcome the new, we savour the old. We ferment the value, we preserve and we redefine. We give a new life to ingredients only because their season lovingly leaves us. A rambling menu of ages, ingredients and enzyme.

The Travelling Pizza Pie: white base 7" (1) Zouk Zouk: Oil base, zucchini, pancetta, hot honey, zucc flower; (2) Last toms: Straciatella base, roasted baby romas, basil salt, pecorino; (3) Pizza beneventana: Confit garlic vase, lemon, anchovy/tom/caper pangrattato, parsely.

Oysters: (1) John the Oyster Bloke 'Sydney Rock Wonboyn oysters' with lemon, Shadracks Creek worcestershire

Larder plates: (1) @wandinyallockfarms heirloom tomatoes, salt, EVOO; (2) @the.mud.room.store pickle plate; (3) Castel Regio, Gorgonzola Dolce DOP, Agour Ossau Iraty AOP & Jouvence Brie Fermier w/muscatels (4) Chickpea tendrill, radicchio, mache rosettes and sorrel dressed with @furrmien banana vinegar & Baker Bleu country roll

Sweet: (1) Kenny Lover gelato filled lemons (2) Hunted + Gathered bergamot slab

Bar by BYRDI: (1) Lacto fermented grapefruit, sake, last summer’s pineapple, mountain marigold (2) Waxflower G&T (3) Pepperberry, salted grapefruit (3) Smoked apple, whisky (4) Fin Wines & Hop Nation organic larger

Centre for Projection Art: (1) Jenna Eriksen 'TETHER' (2020)(2) Wendy Yu 'Acts of Holding Dance’ (3) Rafaela Pandolfini ‘Myths and Facts’

Live performances: (1) Amadou Suso on the kora (2) Scotty So ‘Lipsync of Bach Cello Suite’

Event Collingwood Arts John the Oyster Bloke Byrdie Centre for Projection

A private event embracing the merit of new and old. The end of Summer farewells one harvest and welcomes the next. Yet those clever enough to capture departing seasons, have toil to show all year.

Oysters: (1) John the Oyster Bloke 'Sydney Rock Wonboyn oysters' with lemon, Shadracks Creek worcestershire

Sweet: (1) Kenny Lover gelato filled lemons (2) Hunted + Gathered bergamot slab

Centre for Projection Art: (1) Jenna Eriksen 'TETHER' (2020)(2) Wendy Yu 'Acts of Holding Dance’ (3) Rafaela Pandolfini ‘Myths and Facts’

Live performances: (1) Amadou Suso on the kora (2) Scotty So ‘Lipsync of Bach Cello Suite’

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Event Collingwood Arts John the Oyster Bloke Byrdie Centre for Projection

Event

APHIDS: A pie of many parts
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A baked buffet, put a lid on it would you? A table of pies. Not unrelated to the magpie, some say. Collecting this, collecting that, tumbling it all up in a nest. A nice idea really. So is a magpie, pie. Not too much meat on them though. Pies responding to the APHIDS 2021 program.

Pie #1 Feminist Futures (residency & workshops): Farce Charcuterie hard-pressed vegetable and fungus terrine pie. A powerful and dense pie, pushed from and through the earth. Like this program, mushrooms and root vegetables are layered, connected beneath the surface, rhizomatic, non-hierarchical and dare we say it, powerful.

Pie #2 The Director (on tour): Star-gazing sardine pie with miniature ‘corpses’ looking up to the heavens. What lies beneath the pastry is only known by those who have been to the other side.

Pie #3 Class Act (in development): An irresistible, deliciously low and horribly dirty Australian meat pie. Yet as we know the only real difference from high to low are artful flourishes — a touch of gold leaf and the feeling of Chanel no.5.

Pie #4 EASY RIDERS (premiere & film): Coconut custard and pandan pie. Pandan is a popular flavour being delivered on the backs of riders around our CBD right now, yesterday and tomorrow. The thought of this sweet little dessert being ridden across town en masse is enough to give you a sore tooth.

Pie #5 Bambi (in development): Impossibly clear lemon meringue pie — the Cinderella of the pie world with her glass slipper and fancy crown. Perfection (almost) unattainable.

Documentation Aaron Claringbold
Pie hand Pablo Britten

APHIDS launch pies event West Space Collingwood Yards Collingwood Arts Precinct

+ pdf

Pie #2 The Director (on tour): Star-gazing sardine pie with miniature ‘corpses’ looking up to the heavens. What lies beneath the pastry is only known by those who have been to the other side.

Pie #5 Bambi (in development): Impossibly clear lemon meringue pie — the Cinderella of the pie world with her glass slipper and fancy crown. Perfection (almost) unattainable.

Documentation Aaron Claringbold
Pie hand Pablo Britten

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APHIDS launch pies event West Space Collingwood Yards Collingwood Arts Precinct

+ pdf

Event

MPavilion: Hot bonnet cooking
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Under-bonnet cooking, sometimes referred to as manifold cooking or even CarB-Qing, is a backwater food preparation method that uses excess waste heat from an internal combustion car engine to heat and or cook food. Hermetic packages of foil placed on the exhaust manifold and filled with carefully prepared ingredients are broiled, steamed and stewed as the driver racks up revs.

Rather than measuring heat or time, a hot bonnet recipe is gauged with varying distances. For the environmentally-conscious driver, it is an opportune meal using waste energy from one’s vehicle, it is a journey and a meal combined as well as a nice surprise when you pop that hood. This event looked at how traversing a city and using its mechanisms (car parks, cars, roads) as cooking devices is an act of play. A togetherness explored by conscious and rewarding carpooling. A rethinking of how we travel, what is wasted when we do.

As many ingenious highway habitants have done before, hermetically sealed packages were provided to install atop the engine manifold. A rethinking of how to use every inch of energy. A low brow, high rev cooking experience for a car full of family or social bubble friends.

From the OMA Pavilion at Monash Clayton to the MPavilion Parkade in the CBD - we cooked (in varying degrees) a feast of burnout smoked Polish frankfurts, stuffed bull-bar peppers, baked beans à la highway and baby (seat) potatoes.

A special thank-you to MPavilion for helping this event happen and to Graeme Stephens for being patriarch of hot bonnet #1! Club meet #2 coming soon - sign up to stay in the loop!

Live stream: Brekstacy on Skylab Radio
Refreshments: Yumbo Soda
Rear-vision mirror ornaments: Stella Vendetta
Resident mechanic/server: Elle Ross

MPavilion LP looks at Melbourne hot bonnet cooking Yumbo Soda Stella Vendetta SkyLab Radio Brekstacy

+ pdf

A special thank-you to MPavilion for helping this event happen and to Graeme Stephens for being patriarch of hot bonnet #1! Club meet #2 coming soon - sign up to stay in the loop!

Live stream: Brekstacy on Skylab Radio
Refreshments: Yumbo Soda
Rear-vision mirror ornaments: Stella Vendetta
Resident mechanic/server: Elle Ross

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MPavilion LP looks at Melbourne hot bonnet cooking Yumbo Soda Stella Vendetta SkyLab Radio Brekstacy

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Day rations

ARC’TERYX: Store launch
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A day pack of curated food and drink rations, fine local products and mountain-inspired produce for consumption of the media at the launch of the Chadstone store. Like any good climb, the pack kept in mind a variation in pace and terrain, as well as those required to traverse the pack. A receptive audience yet one on the move. Easy to tuck into, fine to save for later and remarkable to view; keeping our guests on the upward climb.

Menu
DRINK: Canned coffee: Feels Good Cold Brew, organic, fresh and juicy St Ali (VIC)
SCROGGIN: Reusable trail mix zip-lock pouch & fluro hiking rope chocolate: salt, pepper Hunted + Gathered (VIC), nuts: fried almonds, rosemary (VIC), dried fruit: organic figs + mulberries (VIC), seeds: sunflower, pumpkin, poppy, sesame, chia, (5) sweet: Biodegradable honey straw, YellowBox (VIC).
PATATAS FRITAS: Aluminium tupperware with custom Arc’teryx recycled paper tray liner, patatas fritas: potato, 100% olive oil, salt Bonilla a la vista (ES), toppings: small batch native spice ‘Desert herbs seasoning*’ Mabu Mabu (VIC), crispy toasted nori Spiral Foods (VIC).

*Wattleseed, roasted saltbush leaves, bush tomato, lemon myrtle, mountain pepper, salt, garlic powder.

Credits
Photography Ben Clement

ARC’TERYX St Ali Hunted + Gathered Mabu Mabu Melbourne event launch rations scroggin

*Wattleseed, roasted saltbush leaves, bush tomato, lemon myrtle, mountain pepper, salt, garlic powder.

Credits
Photography Ben Clement

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ARC’TERYX St Ali Hunted + Gathered Mabu Mabu Melbourne event launch rations scroggin

Event

Dégustation DISCORDIA (1) NICK MODRZEWSKI
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A famous Landlord once said, “she who eats my flesh and drinks my blood, abides by me and I her”. Long Prawn Pty Ltd, Nick Modrzewski and DISCORDIA gallery provided a Sunday dinner, and as tenants ate among prized office chattels, comprehensive paperwork and water bubbler wine, we considered what it meant to be a Landlord and what remained after everyone has helped themselves.

Were you the Landlord’s lunch? For the sake of due diligence, this meal provided fine natural wines, unshackled chef food, high-market vegetable produce and a communal yet fleeting lunch subtenancy. Lunch business took place within the arching and ornate Cathedral Arcade with brief FIFO trips to the gallery.

DETAILS
Contractual terms: Multiple shared plates of fine food, generous wine quotas and pithy entertainment.
Location: Cathedral Coffee + DISCORDIA Gallery, L.3 Room 23 Nicholas Building, 37 Swanston St, Melb

Melbourne lunch DISCORDIA gallery Nick Modrzewski Pablo Britton Nicholson Building Cathedral Arcade land ownership

+ mp3
+ pdf
+ pdf

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Melbourne lunch DISCORDIA gallery Nick Modrzewski Pablo Britton Nicholson Building Cathedral Arcade land ownership

+ mp3
+ pdf
+ pdf

Event, Symposium

Molonglo: Landscape as Protagonist
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The Landscape as Protagonist invite-only symposium was developed by Molonglo as part of Melbourne Design Week, an initiative of the Victorian Government in collaboration with the Nation Gallery of Victoria. Guided by these themes the subsequent meal produced by Long Prawn explored the migration and legacy of food plants, cooked by Audrey Shaw with help from Boris Pornay of All Are Welcome, and Mon Ditbunjong on wine.

Food by its very virtue is migratory, from seeds which travel in the shit of a bird, to the picante spice routes of merchants and their ships. Yet a humble seed, sown with the greatest of intentions can have the gravest of outcomes. Consider a settler's backpack full of foreign plants, many invasive, just like their carriers. Whilst we can all understand wanting to bring our favorite snack abroad, the devastating outcome and erasure of what was already here undeniable. It was the ignorance and hunger of those early settlers which saw their food on indigenous land, not just seeds but sheep and cattle with an appetite of their own. So one hunger brought another, a hunger so ravenous, it ate and trampled a harnessed food source for those who cared for the land for thousands of years.

Through the Landscape as Protagonist (LaP) dinner, Long Prawn harnessed guests' appetite not just for destructive foods; but for foods of history, of lineage, of vast travel and of local knowledge. Spanning across food in an optimistic way, without avoiding the prickles, the LaP dinner studied the value of eating together and provided worth through generous, well thought out food. Sharing uncommon ingredients offered in familiar ways.

Find the publication here.

Food and beverage partners:
Hunted + Gathered
All Are Welcome
Honey Fingers
Everyday Coffee
CAPI

Table linen made by Brittany Rouse of fabric contributions from Kloke, Arnsorf, Kuwaii and Pageant.

PRESS
"Throughout the day, catering featured delicious produce that drew attention to the bounty of place. The dinner was an especially effective, taste-based lesson in vegetable migration. Cooked by Audrey Shaw and produced by Long Prawn, the ingredients included Melbourne indigenous saltbush and Warrigul greens, native Australian macadamia, fragrant pepperberry and bush tomato, naturalised rosemary and sorrel, invasive wild fennel and blackberry and farmed potato and tarragon: a full suite of the conditions of Australian vegetation made equally palatable and enjoyable."
– Foreground

Documentation Molonglo Group, U–P
Identity U–P
Venue partner Royal Botanic Gardens Victoria
Compost heap Cecilia Fox
Plants and Animalia performance Liquid Architecture, Makiko Yamamoto
Music arrangement Noise in my head
World of Exteriors t-shirts Olivia O'Donnell

Melbourne Molonglo Group Melbourne Design Week U–P Audrey Shaw Brittany Rouse event bootleg dining Liquid Architecture

+ pdf

Find the publication here.

Food and beverage partners:
Hunted + Gathered
All Are Welcome
Honey Fingers
Everyday Coffee
CAPI

Table linen made by Brittany Rouse of fabric contributions from Kloke, Arnsorf, Kuwaii and Pageant.

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Melbourne Molonglo Group Melbourne Design Week U–P Audrey Shaw Brittany Rouse event bootleg dining Liquid Architecture

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Event

Melbourne Food & Wine Festival: Max Allen's drinking history
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Moonlighting as Victorian servant cooks as part of Melbourne Food and Wine festival at Ripponlea Estate for some fine wines care of Max Allen. A tasting of rare and precious wines from Victoria’s most notable producers sourced directly from their cellars in the historic Rippon Lea Estate kitchen.

Commencing in the historic Rippon Lea garden, Max poured the likes of 30 year old Craiglee shiraz, Best’s pinot meunier made from vines planted in the 1860s, and luscious Rutherglen muscat drawn straight from Darvid Morris’ oldest barrels with only one of each wine will be opened. Responding to the candour and caliber of the location and wines, Long Prawn provided thoughtful accompaniments referenced in part from Sir Frederick Sargood’s dinner 'The feast of reason and the flow of soul'.

Menu
Olives farcie with gorgonzola dolce and lumpfish caviar
Tête de Moine (monks head cheese) florets with cracker and quince
Pressed vegetable, shiitake and beurre blanc by Farce Charcuterie
Peaches under torched meringue

MFW Melbourne Food and Wine festival Rippon Lea Estate Max Allen rare wines Farce charcuterie Craiglee Best Rutherglen Darvid Morris Sir Frederick Sargood

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MFW Melbourne Food and Wine festival Rippon Lea Estate Max Allen rare wines Farce charcuterie Craiglee Best Rutherglen Darvid Morris Sir Frederick Sargood

Delivery pack

Yarra Council: 1800-Cuppa
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At a time of forced COVID separation, Long Prawn, Yarra Council and Keep Cup have curated 1000 thoughtful, festive and multicultural packages being delivered to the elderly community. As part of the experience we set up a hotline for seniors to connect with their local council for an afternoon cuppa over the phone. Letting them know they are not alone, we're all in this together.

Over two weeks, 1000 curated care packages for the long in the tooth (65+) will be hand delivered by the council. The focus of the pack is to create a multicultural afternoon tea which connect the council and this audience with important local purveyors from artists to artisan bakers. Each crafted pack contained the items on the right.

Pack contents:
Italian Pasticcini di Mandorla from Fatto A Mano
Also known as almond biscotti or dolcetti, or if made with bitter almonds, amaretti. These soft little biscuits are a Sicilian favourite.

Aussie Iced Vovo from Congress Wine
An Aussie icon plugged by Prime-ministers and CWAs alike. Pink icing with a stripe of jam in the middle, perfection.

Greek Kourabiedes from Sweet Greek
Snowed in with powdered sugar, these butter cookies are a moorish mouth sensation. No Greek celebration would be the same without them.

Vietnamese Bánh Phục Linh from Ché Desserts
Coconut and tapioca cookie which melts in the mouth. Pressed into beautiful traditional moulds which symbolise happy celebrations.

Chinese Hup Toh Soh (核桃酥) from Raya Melbourne
Surprisingly these walnut free biscuits contain no nuts! Some believe it is their squashed shape which earned them the
name. A crisp, crumbly traditional biscuit.

Black Tea from Love Tea, loose leaf Chrysanthemum and Jasmine tea, a bright yellow Keep Cup and festive card and tea towel with wood block print by A.Kidd

Credits
Documentation Naomi Lee Beveridge, James Whiting, Long Prawn
Packing location Collingwood Yards
Wood block print A.Kidd
A huge thank-you to all of our helpers who played a key part in getting the packs dressed and ready for delivery!!

Press
"Celebrating seniors in Yarra with a bespoke festive afternoon tea experience" - Yarra City

Melbourne City of Yarra Yarra Council Keep Cup Love Tea Congress Wine Fatto A Mano The Sweet Greek Ché Desserts Raya Melbourne

+ pdf

Aussie Iced Vovo from Congress Wine
An Aussie icon plugged by Prime-ministers and CWAs alike. Pink icing with a stripe of jam in the middle, perfection.

Greek Kourabiedes from Sweet Greek
Snowed in with powdered sugar, these butter cookies are a moorish mouth sensation. No Greek celebration would be the same without them.

Vietnamese Bánh Phục Linh from Ché Desserts
Coconut and tapioca cookie which melts in the mouth. Pressed into beautiful traditional moulds which symbolise happy celebrations.

Black Tea from Love Tea, loose leaf Chrysanthemum and Jasmine tea, a bright yellow Keep Cup and festive card and tea towel with wood block print by A.Kidd

Press
"Celebrating seniors in Yarra with a bespoke festive afternoon tea experience" - Yarra City

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Melbourne City of Yarra Yarra Council Keep Cup Love Tea Congress Wine Fatto A Mano The Sweet Greek Ché Desserts Raya Melbourne

+ pdf

Event

Felt Journal
More info Less info

Felt is a publication on all facets, interpretations and understandings of love. We celebrated the inaugural edition of Felt with a lunch on the rarest day in the calendar. Long Prawn maintains that you don’t feel love in your heart, you feel it in your stomach. Waves of emotion writhe from the fork until they’re deep within your guts. This meal will wander through epithets of love, a shared meal sprinkled with folklore, aphrodisiacs and sensual seasoning. Heartfelt – in produce, process and people.

CHAPTER ONE: Thick skin / Lupini and Sicilian olives warmed with oil, rind and rosemary.
• A dating offering to share with anyone and everyone. Here, thick skin slathered in oil will protect you from the worst. Having something to sink your teeth into is important.

CHAPTER TWO: Longevity is the key to success / Shianxi planed noodles with Biang Biang chili oil
• In Chinese folklore noodles represent the longevity of life and relationships. With any long innings, it’s important to keep things spicy.

CHAPTER THREE: Looks can be deceiving / Tonno del Chianti (Tuna of Chianti) confit pork with lemons and garlic bulbs or lions mane mushroom lightly seared.
• With rose coloured glasses or through smokey dancefloors, looks can be deceiving. Mutton dressed as lamb? Pork as tuna? Mushroom as animal? Be careful out there.

CHAPTER THREE II: Spill the beans / Cannellini beans dressed in confit oil with red onion, rocket and vinegar
• After years of awkward encounters, he finally spilled the beans. I fucking love you.

CHAPTER THREE III: Wrapped around your little finger / Pea tendrils with shallot and mustard dressing.
• Be warned, in love seducers and seductresses have the unfair ability of mind manipulation. Those malleable may find that before long they are wrapped around a little finger. Or a big finger. Or just tied to a bed.

CHAPTER FOUR I & II: Call me by your Kougelhopf / Iced peaches & Kougelhopf from Monarch Cakes
• I: With honest thanks to Timothee Chalamet, the peach is again a juice-filled symbol of pure sexual fervour. Yet the peach euphemism for erotic male flesh actually dates back to China’s Zhou Dynasty (1046-256 B.C.) where a bitten peach was a literary nod to queer male sexuality.
• II: Even with a large hole in it, your heart can still be whole. Even without what you have lost, you are
layered, you are dense, you are moist. Share with friends, stay warm, be generous with the icing of life.

Documentation: Alex Schoelcher
Chefs: Long Prawn, Harry Nissan
Table dressings: Brittany Rouse
Musical accompaniment: Jack Doepel

Melbourne Felt Journal Rippon Lea Estate launch lunch love publication leap year rarest day

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CHAPTER THREE II: Spill the beans / Cannellini beans dressed in confit oil with red onion, rocket and vinegar
• After years of awkward encounters, he finally spilled the beans. I fucking love you.

Documentation: Alex Schoelcher
Chefs: Long Prawn, Harry Nissan
Table dressings: Brittany Rouse
Musical accompaniment: Jack Doepel

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Melbourne Felt Journal Rippon Lea Estate launch lunch love publication leap year rarest day

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Article

Good Sport: Complete Pantry of Sporting Lingo
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The fourth instalment of our 'Half Time Orange' segment in sports culture magazine Good Sport Magazine. A most complete pantry of sporting lingo – a slang bank spanning across the leagues. Mouth plays for goal scoring. For those incredibly well versed in all sporting dialects, we hope you learn something new here, and for those who know nothing, study rigorously for sporty social occasions or taxi-cab small talk.

Pre-order here now 🏏🍊🥅🍒

CREDITS
Photography James Whiting
Design Never Now

Melbourne Good Sport Magazine editorial copywriting art direction sport sporting idioms research article Never Now James Whiting

Pre-order here now 🏏🍊🥅🍒

CREDITS
Photography James Whiting
Design Never Now

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Melbourne Good Sport Magazine editorial copywriting art direction sport sporting idioms research article Never Now James Whiting

Event, Performance

Before Nightfall #10: “A meal without mushrooms is like a day without rain”
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A fungal menu in the essence of erratic artist John Cage. Old and new fans of the composer may know that he was mad about mushrooms. Cage’s obsessive foraging expeditions and involvement in the founding of the New York Mycological foundation in 1962 lead to the invention of several original mushroom recipes including ‘Mushroom Dogsup’ and ‘Morels à la John Cage.’

Two John Cage-inspired mushroom recipes were offered as an edible prelude to the performance to follow. An overture of mushroom muffuletta compressed under the lid of a Steinway baby grand piano followed by an Agaricus Bisporus concerto of cream of mushroom soup, recipe taken from the library of John Cage Trust.

The Before Nightfall #10 performance was structured using an original print of John Cage's Fontana Mix and was performed by Speak Percussion and Robyn Schulkowsky. They spent a day experimenting with a range of musical concepts culminating in an intimate live performance at the Broached Commissions studio.

Documentation: Claire Summers

Melbourne Speak Percussion Robyn Schulkowsky John Cage Broached Commissions Before Nightfall event performance mushroom muffuletta sandwich mushroom soup Steinway baby grand piano

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Documentation: Claire Summers

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Melbourne Speak Percussion Robyn Schulkowsky John Cage Broached Commissions Before Nightfall event performance mushroom muffuletta sandwich mushroom soup Steinway baby grand piano

+ pdf

Event, object

Friends & Associates: Life/Death: Extra-Terrestrial Takeaway (LP Disaster Response)
More info Less info

As part of Melbourne NGV Design Week 2020, we teamed up with Seaweed Appreciation Society and chef Madé Dhanu Yasa Wibisana to give life to a special algae-based biomutant offering and subsequent meal for the Friends & Associates Life/Death exhibition.

Sadly, due to CODVID-19 we had to rethink the outcome of the planned Extra Terrestrial Terroir event. A theme which at the time was fantastical, far-fetched and intended to agitate yet alleviate the fragility of our petty lives, became utterly real. An acrid realisation that we finely balance on the knifes edge. As we bunkered down and created distance from each other, LP asked Melbourne to seek solace in food.

For food during these times bolsters us, a daily interruption where we can pause and take heed. An opportunity to embellish ingredients with spices pulled from the depths of our pantries. An invitation to bake. An enlightenment of canned food. A chance to slow cook. A chance to actually ask your neighbour for a cup of sugar. Deep fridge explorations.

Canceling our dinner was necessary, yet we hope there are learnings still ripe for the picking. Takeaway packs of the intended menu were thoughtfully and cleanly put together by chef Madé. His food highlighting that removing meat as the backbone of a meal is no hindrance to flavour. In harnessing spice, seaweeds, fungi, fermentation and presentation; the menu is an acute reminder of the possibilities.

Growing meat on a large scale is incredibly resource-heavy and by creating a culture of continuous availability we run into some devastating impacts for our planet. LP’s view is that meat is a sometimes food and that small, ethical producers are the only viable outlet for it. Although these issues seem so secured in our future, the current challenge is one which feels entirely medieval.

As an invisible foe, CoViD-19 landed an uncertain and uncomfortable veil upon us all. During these times we mustn’t forget the luminous power of food. For spirit, for immune systems, for wellbeing, meaningful food has the undeniable ability to drag us through. Daily, we command you to put down your phones, switch off the radio and get freaky with your ingredients. The art of isolation cooking is upon us and in the wise and enduring words of Ms Isabella Beeton, "What is eaten willingly and with relish does more good than double the amount swallowed with disgust".

Pack menu: (GF and Vegan)
1 Smoked hassle-back potato, plum glaze
2 Celery, cucumber, radish salad
3 Mushrooms, black garlic
4 Snake-beans, garlic chives, shiso
5 Agar2 jelly, SASi lime bioplastic, plum
6 LP bespoke hand sanitiser (not for human consumption)
7 Pair sanitary gloves

Identity More Studio, chef Madé., documentation Kae Kitzler

Melbourne Friends & Associates National Gallery of Victoria NGV Melbourne Design week Seaweed Appreciation Society Made fantasy buffet

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Identity More Studio, chef Madé., documentation Kae Kitzler

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Melbourne Friends & Associates National Gallery of Victoria NGV Melbourne Design week Seaweed Appreciation Society Made fantasy buffet

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Cookbook

Apartamento Cookbook #4: eggs
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LP's contribution to the fourth annual Apartamento cookbook exploring the illustrious and alien egg. Our recipe submission is a choose-your-own-adventure-style avgolemono; a lemon tart Greek soupa thickened with eggs. With huge, deep fried thanks to our constant sources of Hellene education; Leon and Yiayia Lefkoula, Coco and Yiayia Olympia.

Contributors: Anaïs Van Manen, Antoni Miralda & Montse Guillén, Carlo Cracco, Clare de Boer, Dylan Watson-Brawn, Fabián Von Hauske Valtierra, Ignacio Mattos, Kim Hastreiter, Elisabeth Prueitt, Liza Asseily, Martin Berg, May Chow, Norte Restaurant, Rafram Chaddad, and Shohei Yasuda. Illustrations by Dennis Eriksson and drawings by Dennis Eriksson.

Get your copy !

Barcelona Melbourne Greece Apartamento Cookbook recipe submission avgolemono yiayia soupa

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Get your copy !

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Barcelona Melbourne Greece Apartamento Cookbook recipe submission avgolemono yiayia soupa

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Book launch

Zenith Publishing: Me quiere, no me quiere
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To celebrate Casa Protea's book 'Me quiere, no me quiere', Long Prawn produced a snack that attempted to connect the branches between human nourishment and plant growth. The building blocks of plant nutrients used to create human food – a fertilising food offering taking cues from cardinal compost nutrients.

ONE) vegetable-scrap ash for energy (Carbon), TWO) turnip greens for protein (Nitrogen), THREE) potlikker (the broth left behind after boiling greens) for hydration (Water) and FOUR) Oxygen; all combined with the classic conduit of butter and bread. Just as living organisms harness and create food from their surroundings, the bread's yeast mother evolves according to where is placed. The bread created responded to the themes of landscape and environment.

Bread: Joana Capella Buendia
Butter: Benoît Lujua
Vessels: Núria Soler Romeo
Space: MECÀNIC
Wine: Domènech Vidal
Photography: Pilar López Montoro

Barcelona Casa Protea MECÀNIC Joana Capella Buendia Benoît Lujua Núria Soler Romeo event launch bread butter vegetable ash turnip potlikker

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Bread: Joana Capella Buendia
Butter: Benoît Lujua
Vessels: Núria Soler Romeo
Space: MECÀNIC
Wine: Domènech Vidal
Photography: Pilar López Montoro

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Barcelona Casa Protea MECÀNIC Joana Capella Buendia Benoît Lujua Núria Soler Romeo event launch bread butter vegetable ash turnip potlikker

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Event

LP Uncomfortably Early Christmas Canapés
More info Less info

Any Australian who embraces the festive cheers or jeers of the most wonderful, corporate, Christian and colonial celebration knows how culturally fraught it is for us. In fly-struck, swelteringly hot summer days we put on our ovens to prepare an English roasted fare, turning away largely from thousands of years of indigenous knowledge to listen to her majesty the Queen’s speech or we feed the flames of stereotype by literally chucking some seafood on a grill and getting sunburnt.

While there is some comfort in giving in to the tinsel and tradition, there is also great reward in macerating cultures together – giving birth to your own. This November (yes November), Long Prawn held its inaugural Uncomfortably Early Christmas Party. An event which pilfers all kinds of festive canapés of interest. None specifically indebted Christmas yet all presents in their own right.

Canapés 19:
Rakemolo made with Honey Fingers honey from the Northern suburbs of Melbourne (20th c)
Angels on Horseback (United Kingdom 18th c)
Celery Victor (USA 1910)
Mini jacket potatoes a la Kaspia (Russia 1927)
Pimientos de padron (Spain 16th c)
Christmas char siu with char pineapple (Australia 2019)
Fruit sandos with brandy cream (Japan 19th c)
Hunted & Gathered spiced buckwheat cookie, buttercream icing by Nail Saloon

Documentation: Ben Clement

Melbourne event Christmas canapés celebration Human Projects

Documentation: Ben Clement

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Melbourne event Christmas canapés celebration Human Projects

Digital Zine

Altered Zones
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Altered Zones is a digital zine exploring altered physical and psychic states and spaces, born from the altered zone of quarantine. For Issue 01, Long Prawn looked at ‘The Allure of Flavouring’. One may think the pursuit of flavour, true and profound, is an endeavour for chefs and food growers; Unfortunately other sinister and secretive meddlers share the kitchen..

Salivating at the idea of an unbridled flavour realm, we set out to blend our own dream three course meal, in vape format. A delicious, pocket sized, potentially carcinogenic, collection of calorie free flave.

Designed by Sam Hains and edited by Tara Kenny, with contributions from Alice Heyward, Camilla Padgitt-Coles, Charlie Freedman, Chengtao Yi, Drew Zeiba, Georgia Spanos, Joseph Gauci-Seddon, Kelly Mill, Long Prawn, Maddison Kitching, Marcelo Lavin, Oscar Schwartz, Tara Kenny, Sam Hains and Sharada Tolton.

100% of proceeds from the zine will be split between the Drug Policy Alliance (drugpolicy.org) and Drug Policy Australia (drugpolicy.org.au), two organizations that aim to dismantle the war on drugs and promote drug policy grounded in science, compassion, health and human rights, in the US and Australia respectively. Donations will be made in memory of Harry Hains. If you would like to donate more than the recommended $5, thank you! If the cost is prohibitive, email me at [email protected] and I'll send you the pdf.

Buy it and read the full-flavour article here now!

Tara Kenny Sam Hains Melbourne New York Zine vape e-juice flavouring

Buy it and read the full-flavour article here now!

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Tara Kenny Sam Hains Melbourne New York Zine vape e-juice flavouring

Ration pack

Virus Pirates (LP Disaster Response)
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Ahoy mateys!! You had been long been at sea, the under deck stores were whittling away and the crew was weary. For one night only LP invited you to the captain’s table for a bundle of pirate fare. A ration pack of rum, salt meat, pirate skills, pudding. Packs were individually delivered to each house hold, for completion and consumption in the home.

The contents of this pack was politely pillaged or purchased from small producers and businesses locally. All profits were donated to Domestic Violence Victoria. Many Pirates did awful things to people and their lands. A history worth remembering and avoiding. Here we parody them with a feather in our hat.

Pack included a dinner of:
2-3 x portions corned beef (Meatsmith)
1 x bottle grog (rum) (Lantana Gin)
1 x raisin pudding (All Are Welcome)
Hardtack
Potatoes
Pirate garb and activity
Temporary tattoos (Cosmo Feltham)
'Rum, Drum and Guitar Strum' sea shanty mix (River Yarra)
Artist pirate map menu (Wes Waddell)

Melbourne take home ration pack disaster response isolation Meatsmith All Are Welcome Lantana Gin River Yarra Cosmo Feltham Wes Waddell

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Melbourne take home ration pack disaster response isolation Meatsmith All Are Welcome Lantana Gin River Yarra Cosmo Feltham Wes Waddell

Bootleg dining

Textbook Otis: Tools of the trade
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‘Tit for tat, butter for fat, if you kick my dog, ill kick your cat’ Nick Zeki, Student 1987. Textbook Otis brought back to life the creaky halls of the Collingwood Technical College (1912-1987) for a final school time lunch. A gym bag full of 80’s ozzy quirk, school kid buggery and industry inspirations. The curriculum clanged together food, art and music of the era. A meal riddled with enjoyment, employment and education.

Under school motto banners reading ‘Mens Sana in Corpore Sang” (a healthy mind in a healthy body) we encouraged our cohort to play within an old school hall and leafy courtyard. Like good pupils they were all wilfully obliging.

We welcomed guests into the yard with bountiful lunch boxes brimming with hand crafted snacks by Pete Cooksley and Matthew Binney, our two head chefs. To wash it all down 'Just Juice' bottles were spiked with a skin contact Pinot Gris created by Jordy Kay for the event. After some sun and play our class of 2017 looked to be fading so with a ring of the lunch bell they were ushered into the canteen to begin feasting. Baine-maries bubbled with a school lunch of a terribly low rent yet utterly high distinction: house made cured meats, prawn cocktail, roast chicken, eggplant parmigiana, waldorf salad and crudités bulked up our the tuck shop. Funnily enough, horseplay ensued with the next beverage (Patrick Sullivan) coming out of wonderfully generous goon bags, poured direct into glasses not mouths of course.

Plied full of hard working food and drink, the class were then released back out into the courtyard to the hiccuping sounds of the junior Darebin City Brass Band, led by Jack Kelly a former student, teacher and alum of Collingwood Tech. Amongst swaying felt banners created with Gabriel Cole, guests collected on long tables sprawling where rude messages had seen some scrawling. School cook Pete Cooksley who earnt his colours in fire play at Embla threw down lovely pieces of beef flank, whole squid and half cos lettuces in line for the burnt caesar salad. Then a marching band of cauliflower steaks, chimichurri, horseradish butter, hearby beans and leafy salads ascend before the proteins were plucked off the grill and dispersed accordingly. The class saw out the year with great jest, humming along to a soundtrack collaged by Guy Blackman of Chapter Records. A quick school snap and they were sent on there way with no dilly dallying.

Details
Collingwood Technical College
35 Johnston St, Collingwood

This event was supported by the Collingwood Arts Precinct (CAP).

Music
Guy Blackman Chapter Music
Darebin City Brass Band (live) led by Jack Kelly

Contributors
Campaign photography: Ben Clement
Event photography: Ben Clement, Lauren Dunn
Brand identity: Gabriel Cole
Felt banners: Gabriel Cole, Matilda Rutherford
Aprons: Jayden Trifunovic
Custom table legs: Steelotto
Custom table tops: Cosmo Feltham, Ben Jones, Elle Ross, Flossy, PSP
Refreshments: Jordy Kay, Capi, Assembly Coffee
Menu prints: Dawn Press

Melbourne Otis Armada bootleg dining Collingwood Arts Precinct Pete Cooksley Matthew Binney Audrey Shaw Guy Blackman Chapter Records Darebin City Brass Band

+ pdf

Details
Collingwood Technical College
35 Johnston St, Collingwood

This event was supported by the Collingwood Arts Precinct (CAP).

Music
Guy Blackman Chapter Music
Darebin City Brass Band (live) led by Jack Kelly

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Melbourne Otis Armada bootleg dining Collingwood Arts Precinct Pete Cooksley Matthew Binney Audrey Shaw Guy Blackman Chapter Records Darebin City Brass Band

+ pdf

Pressed flower

Congress Wine: With Condiments
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Long Prawn produced a pressed flower prawn artwork titled 'With Condiments' for the on-going Congress Wine 'With Compliments' project that asks artists, illustrators and designers from Melbourne and around the world to contribute a work on their 'With Complements' slip.

If you would like to make a contribution please DM them your address and they will post you some slips!

Melbourne Congress Wine prawn pressed flowers

+ pdf

If you would like to make a contribution please DM them your address and they will post you some slips!

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Melbourne Congress Wine prawn pressed flowers

+ pdf

Bootleg dining

Otis. Brutal. For the bloody minded
More info Less info

Otis. Brutal. channeled the Brutalist’s triumphant indifference to commonality. A deliberate ousting from conventional ideas of beauty. Brutalism has always sparked vehement debate about the necessity and/or irrelevance of aesthetics. A debate which Otis Armada was determined to bring back to the surface.

Otis.Brutal. reclaimed the core elements of food, art, wine and music by avoiding superficiality – honing in on elements that happily triumphed in discordance with the norm. Over six carefully curated sittings the Brutalists delivered a raw barrage of gratifying food, art, music and wine.

Guests were led from the street through the Brutalist facade of the venue to a vacant textile factory where the brutalist fare ensued. Once seated in immovably solid rows, guests were presented with a standard issue prison tray for their first course: cold cut meats, sloe berry jam, cultured butter and grilled chicken hearts served alongside handmade dry crackers. The courses that followed showcased Chef Ali Currey-Voumard's(The Agrarian Kitchen) brutal expression of local produce paired with an entirely organic natural wine list written and beaconed by Campbell Burton. The result was a culinary fare that both challenged the norm of dainty food delivery whilst comforting
diners with relatable and traversable flavours.

From the wearable napkins to the synchronised service, a comfortable control was imposed throughout the feast. A Brutalist's utopia allowed people to learn about Brutalism and engage with dining in a completely new way. Otis.Brutal. deprived guests of non-essential niceties, heightening their appreciation for the basics and arresting their attention. Function was everything – durable tarp aprons designed for Freitag, heavy duty tables and chairs designed for the event and a menu which listed every single ingredient. Each guest received forged steel knives specifically created for the pork course which was carved in the center of the space for immediate dispatch.
Throughout the sittings a generous barrage of unfussy food and wine ensued, whilst bespoke soundtracks matched the meat.

Details
Brutalist Warehouse
122 Roseneath Street, Clifton Hill
5 courses + snacks + beverages
6 x sold out sittings of 50

This event was a part of the Brutalist Block Party presented by Assemble Papers and Open House Melbourne.

Music
Hors d’oeuvres: Alex Albrecht/ Julian Cairns
Bread service: A.r.t. Wilson
Wet course: Francis Inferno Orchestra
The Pig: Tamil Rogeon / Otis Armada
Cheese / Pudding: Elliot Munn & Gregor
Digestive: Wush

Melbourne Otis Armada bootleg dining Open House Melbourne Assemble Papers Brutalist Block Party Freitag Ali Currey-Voumard Campbell Burton Alex Albrecht Julian Cairns Bread A.r.t. Wilson Francis Inferno Orchestra Tamil Rogeon Elliot Munn & Gregor Wush

+ pdf

Details
Brutalist Warehouse
122 Roseneath Street, Clifton Hill
5 courses + snacks + beverages
6 x sold out sittings of 50

This event was a part of the Brutalist Block Party presented by Assemble Papers and Open House Melbourne.

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+ pdf

Event

Stringybark Solstice Market: Bin Broth
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'Bin Broth' was ladled out in the middle of winter during the Stringybark Solstice Market. To accompany the golden elixir, 'Broke Bread' by Mashara spread thick with schmaltz and littered with black truffle shavings.

'Bin Broth' is an adaptation of the most resourceful recipe we received during our Broth recipe drive. Humbly offered by designer D.Lok, the recipe called to save ingredients from the bin, rather than to purchase them. Mushroom stalks, carrot tops, onions skins; all worthy flavour enhancers.

As Lok notes, a floppy carrot in the crisping drawer is still loaded with sweetness and body. After a couple of weeks of accumulation, ingredients paused in your freezer, become all you need. Our recipe, however, borrows this principle and took it to the butcher – asking for any bin destined bones. A boil for 10+ hours sets this aromatic savory tea in the perfect place for dob of chicken fat, a knob of bread and some seasonal black truffles (better waste some of the money you saved, right?).

INGREDIENTS:
Onion tips / carrot ends / daikon root / sad fridge herbs / shroom stalks / garlic odds / ded duck bones / foot of pig / peppercorns / bae / tap water.

INSTRUCTIONS:
Roast your bones till brown. Cover all ingredients with water. Boil. Skim. Boil
8 – 12 hours, low simmer long time. If you spend over $5 dollars you are doing it wrong. Use for cooking, drink hot, freeze or clarify and embellish to impress. NB. For the purists, the broth can be cleansed of all impurity via mixing a large lot of egg whites, chicken breast, and chopped vegetables, google consommé for the insight.

Special thanks to Sunni Heart and Pete Baxter for hosting the market.

Melbourne broth soup stock cooking research event bones Mashara bread

+ pdf

INGREDIENTS:
Onion tips / carrot ends / daikon root / sad fridge herbs / shroom stalks / garlic odds / ded duck bones / foot of pig / peppercorns / bae / tap water.

Special thanks to Sunni Heart and Pete Baxter for hosting the market.

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Before the bin, comes the discount, $2 bags.

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Before the bin, comes the discount, $2 bags.

Scraps that escaped our broth.

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Scraps that escaped our broth.

Odd nobs and bobs. Vegetal flavour enhancers.

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Odd nobs and bobs. Vegetal flavour enhancers.

Duck bones before roasting – rich in flavour, gelatin, iron, protein, richness.

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Duck bones before roasting – rich in flavour, gelatin, iron, protein, richness.

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Melbourne broth soup stock cooking research event bones Mashara bread

+ pdf

Event

LP looks at Broth: Crème Ninon, Barcelona
More info Less info

Crème Ninon cooked by LBS, documentation Iris Humm. Crème Ninon is a cold puréed green pea soup made with cream and served with a dash of Champagne.

The history of this dish takes some dazzling turns from France to Sweden and then back again. The dish presently shares its name 'Ninon' with the 17th-century courtesan and author Ninon de Lenclos. Ninon was a regular to Versailles and it is said that there she met a man who offered her a recipe for a homemade moisturiser that was said to have kept young well beyond her years. "Crème Ninon" as it was was first published in a French pamphlet written by her longtime assistant Jeanne Sauval in 1719 and was a recipe for the facial magic. Ingredients were listed as almond, lard, spermaceti (whale sperm), onion juice and rose water. Not the kind of soup you would want to drink but a formula and legacy certainly worthy of dedication.

Such dedication has lead people to believe the dish is French, created by cooks of the court or perhaps by someone like Carême or Dubois; and in some ways this is true. Yet the dish wasn't named after any courtesan but in fact the chef himself; Édouard Nignon. Nignon was prolific yet not until 100 years after Ninon's beauty. A potage of pea puree, creme, yolks, and chicken stock was presented and dedicated to the eminent playwright, Paul Hervieu, by Nignon. Hervieu was so moved by the bright green soup he refused the dedication and asked it to take the name of the chef.

It was until the following century that the 'g' in Nignon was omitted and the champagne added. An esteemed professor and Swedish restauranteur, Tore Wretman, came across the dish. After reengineering the dish with the fine addition of French champagne at the end and the omission of heavy egg yolks, he thought the dusty old name of the French chef no longer stood tall. So then and there, and rarely admitted by Wretman, the dish was reinvented and renamed. In later years Wretman would suggest that it embodied dear Ninons “...lightness, finesse and almost immoral luxury.” Also coincidently similar spelling to the original. Long Prawn welcomes adaption and dedication, what better way to signify a new approach. We are just glad the recipe didn't reference the original Crème Ninon, wale sperm et al.

“Love never dies of need, but often of indigestion.” – Ninon de Lenclos

Barcelona broth soup stock cold puree cooking research event Lloyd Mst Iris Humm

Crème Ninon cooked by LBS, documentation Iris Humm. Crème Ninon is a cold puréed green pea soup made with cream and served with a dash of Champagne.

“Love never dies of need, but often of indigestion.” – Ninon de Lenclos

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Shelling little green gems !

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Shelling little green gems !

Nuria working hard for her lunch.

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Nuria working hard for her lunch.

All hands on deck...

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All hands on deck...

LBS cooking the pesols on the gas powered paellero

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LBS cooking the pesols on the gas powered paellero

Served with a dash of Champagne

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Served with a dash of Champagne

Cold puréed green pea soup, served with a dash of Champagne

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Cold puréed green pea soup, served with a dash of Champagne

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Sunlit soups

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Sunlit soups

Barcelona broth soup stock cold puree cooking research event Lloyd Mst Iris Humm

Event

LP looks at Broth: Brexit Broth, London
More info Less info

The Decorators 'Broxit (Brexit Broth)' cooked by LBS. As an ode to the Brexit climate in the UK, but more specifically in the city of London, The Decorators created a soup recipe that mixes their nationalities together – CO, PT, CA, FR, IE, BR, LT, TW. It reflects them in the elements of ritual, processes and ingredients, conjuring up a feel-good comfort boost whilst dealing with the workings of their city.

We hosted this event with Rachel Elliot Jones at her wonderful 1950s duplex apartment in Bowater House, Golden Lane Estate - a modernist development designed by Chamberlin, Powell & Bon.

London The Decorators Brexit broth soup stock cooking research event Lloyd Mst

We hosted this event with Rachel Elliot Jones at her wonderful 1950s duplex apartment in Bowater House, Golden Lane Estate - a modernist development designed by Chamberlin, Powell & Bon.

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Browning the meat for extra flavour in a cast iron skillet

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Browning the meat for extra flavour in a cast iron skillet

Assembling two broths; 1 vegetarian, 1 meat.

(BR) Eat soup to cure your colds, or the blues.

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Assembling two broths; 1 vegetarian, 1 meat.

(BR) Eat soup to cure your colds, or the blues.

Exploring the different edible additions representing different cultures within and outside of the EU.

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Exploring the different edible additions representing different cultures within and outside of the EU.

(CA) Sieve the ingredients that are used to make the broth, eat it all the next day – serve it all on one plate, let people choose their favourite bits.

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(CA) Sieve the ingredients that are used to make the broth, eat it all the next day – serve it all on one plate, let people choose their favourite bits.

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(CA) Sieve the ingredients that are used to make the broth, eat it all the next day – serve it all on one plate, let people choose their favourite bits.

A French thing: A grilled crouton with grated comtè. A Catalan thing: A handful of parsley. A Lithuanian thing: A handful of dill.

(CO) Add Ají Picante (hot chilli sauce) on the side.

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A French thing: A grilled crouton with grated comtè. A Catalan thing: A handful of parsley. A Lithuanian thing: A handful of dill.

(CO) Add Ají Picante (hot chilli sauce) on the side.

(The Decorators) Practise commensality: the act of gathering. Invite everyone, especially those that are usually not invited to the table. See what happens.

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(The Decorators) Practise commensality: the act of gathering. Invite everyone, especially those that are usually not invited to the table. See what happens.

A French thing: Celery. A Brazilian, Lithuanian thing: Bay Leaves. A lover of a few: Potato. A French thing: A grilled crouton with grated comtè.

(FR) Place the soup under a grill in a ramekin, with croutons and Comté melted on top.

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A French thing: Celery. A Brazilian, Lithuanian thing: Bay Leaves. A lover of a few: Potato. A French thing: A grilled crouton with grated comtè.

(FR) Place the soup under a grill in a ramekin, with croutons and Comté melted on top.

A Lithuanian thing: A tablespoon spoon of crème fraîche. A Lithuanian thing: Beetroot.

(LT) Grate the beetroots, add right at the end to the broth before serving, otherwise the beetroots will turn very dark. Add a splash of vinegar or lemon to keep the colour vibrant.

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A Lithuanian thing: A tablespoon spoon of crème fraîche. A Lithuanian thing: Beetroot.

(LT) Grate the beetroots, add right at the end to the broth before serving, otherwise the beetroots will turn very dark. Add a splash of vinegar or lemon to keep the colour vibrant.

London The Decorators Brexit broth soup stock cooking research event Lloyd Mst

Bootleg dining

Otis Spring: Play With your food
More info Less info

Otis Spring celebrated the most affable aspects of both childhood and adulthood. Held in a light-filled small-goods factory, the OA team served up an open-ended banquet of joyous offerings centered around a four course feast created by Clayton Wells (Automata, Momofuku Seibo). Wells delivered a menu which like the feast, was hard to pigeon hole yet vivid in colour and playful in flavour.

Fermented cherries, Hapuka under a blanket of seaweed, clear pork broth live with edible flowers. Each sitting saw a most artful mix of snacks such as salt and vinegar fish skins, eccentric wines poured by our frivolous booze teachers and a live mixed soundtracks we are still listening to.

The underlying theme of Otis Spring ‘Play with your food’ sought to channel those all-too-often suppressed urges of mess-making and childhood play. Custom built communal tables lined with sketch paper and wonky ceramic cups evoked feelings of being at the kid’s table, whilst guest wine guy Ned Brooks (Moonpark, Brooks and Amos) embraced adulthood as he free poured a selection of small-batch beverages, scrawling their names largely onto the tables with hand gripped crayons.

At the end of lunch, guests were invited to sip on a digestive tonic inside the industrial refrigerator room that housed an installation of six films by COCO and MAXIMILIAN. Otis Armada Spring was a true slew of edible and interactive art. An afternoon of sophisticated springtime flavours, childhood nostalgia and most of all a triumphant tabletop mess.

Details
Smallgoods factory
68 Gwynne St, Cremorne
5 course + snacks + beverages
3 x sittings of 40

Music
Friday: Andras Fox
Saturday: Zach PM
Sunday: Simon TK
Otis Spring playlist

Contributors
Campaign photography: COCO and MAXIMILIAN
Brand mark: Jack Howe
Event photography: Ben Clement, Morgan Hickinbotham & Harry Scott
Digestion film: COCO and MAXIMILIAN

Brand Partners
Birkenstock
Brooks & Amos
Dale Hardiman
Hunted + Gathered
Mathery Studio
Puebco Japan

Melbourne Otis Armada bootleg dining Clayton Wells Ned Brooks COCO and MAXIMILIAN Andras Fox Zach PM Simon TK Jack Howe Ben Clement Morgan Hickinbotham Birkenstock Brooks & Amos Dale Hardiman Hunted + Gathered Mathery Studio Puebco Japan

+ pdf

Details
Smallgoods factory
68 Gwynne St, Cremorne
5 course + snacks + beverages
3 x sittings of 40

Music
Friday: Andras Fox
Saturday: Zach PM
Sunday: Simon TK
Otis Spring playlist

Contributors
Campaign photography: COCO and MAXIMILIAN
Brand mark: Jack Howe
Event photography: Ben Clement, Morgan Hickinbotham & Harry Scott
Digestion film: COCO and MAXIMILIAN

Brand Partners
Birkenstock
Brooks & Amos
Dale Hardiman
Hunted + Gathered
Mathery Studio
Puebco Japan

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+ pdf

Event

LP looks at Tandem Broths: Vichyssoise, Melbourne - Cocido Madrileño, Barcelona
More info Less info

In light of our research into broths, stocks and soups we hosted tandem soup séances in both Melbourne and Barcelona on Sunday 8 December 2018. More coming soon for a continued sharing of hot broths.

Design Lloyd Mst
MLP's SOUP IT BROTH IT STEW IT MIX IT (email MPL)

Melbourne (GMT+11)
Mirka Mora's Vichyssoise cooked by Long Prawns Fred + Laura, documentation Freya Esders.

Cold puree served from a consommé bowl originating from either paranoid King Louis XV who insisted servants taste his food before consumption, making it cold upon reaching his lips; or the French chef at the Ritz Carlton NYC in 1917 who adapted a family habit of cooling this famous French soup with milk in the peak of summer.

Barcelona (GMT+1)
Ana Flores’ Cocido Madrileño cooked by Clara, documentation Adrian Morris.

Stew dating back beyond the 17th Century likely used to warm those working in the colder, mountainous region of Cantabria in Northern Spain that is served in 'tres vuelcos' (three overturns of the pot) named after a deck of cards.

Course 1 ‘Sota’ (jack): caldo/broth
Course 2 ‘Caballo’ (horse): vegetal
Course 3 ‘Rey’ (king): meat + chickpeas

Barcelona Melbourne King Louis XV Mirk Mora broth soup stock cooking research event Lloyd Mst Freya Esders

+ pdf

Design Lloyd Mst
MLP's SOUP IT BROTH IT STEW IT MIX IT (email MPL)

Melbourne (GMT+11)
Mirka Mora's Vichyssoise cooked by Long Prawns Fred + Laura, documentation Freya Esders.

Barcelona (GMT+1)
Ana Flores’ Cocido Madrileño cooked by Clara, documentation Adrian Morris.

Course 1 ‘Sota’ (jack): caldo/broth
Course 2 ‘Caballo’ (horse): vegetal
Course 3 ‘Rey’ (king): meat + chickpeas

Mis en place. Leeks, an onion, waxy potatoes and skins for frying.

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Mis en place. Leeks, an onion, waxy potatoes and skins for frying.

Taking stock.

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Taking stock.

The building blocks of any good soup, stock. Chicken bones and some gelatinous parts such as wings with the expected accouterments.

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The building blocks of any good soup, stock. Chicken bones and some gelatinous parts such as wings with the expected accouterments.

Leeks push themselves right out of the dirt and with their layers, hold on to it. Careful rinsing must ensue.

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Leeks push themselves right out of the dirt and with their layers, hold on to it. Careful rinsing must ensue.

For the french bread is a must three times a day. Here three forms of bread: sliced baguette, pâté en croûte, and baguette circle.
King Louis XV teatowels designed by Llyod Mst look on.

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For the french bread is a must three times a day. Here three forms of bread: sliced baguette, pâté en croûte, and baguette circle.
King Louis XV teatowels designed by Llyod Mst look on.

Something new (borttaga butter) something home (VB) and something from the market thick and beautiful white asparagus.

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Something new (borttaga butter) something home (VB) and something from the market thick and beautiful white asparagus.

Banquet coming together, the first course chilled soup.

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Banquet coming together, the first course chilled soup.

Collection of implements for preparing the cocido (stew).

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Collection of implements for preparing the cocido (stew).

Intermittently skimming the meat debris from the broth to keep it clarified.

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Intermittently skimming the meat debris from the broth to keep it clarified.

Calcetine used to keep chickpeas separated during the course of the cooking.

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Calcetine used to keep chickpeas separated during the course of the cooking.

Catalan speciality galets going into the cocido...

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Catalan speciality galets going into the cocido...

Cooking for ~5 hours in total; with small courses served along the way.

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Cooking for ~5 hours in total; with small courses served along the way.

Serving the final course of the cocido; meat and chickpeas.

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Serving the final course of the cocido; meat and chickpeas.

Mid-feast; a collection of the 'tres vuelcos' (three overturns of the pot) named after a deck of cards.

Course 1 ‘Sota’ (jack): caldo/broth
Course 2 ‘Caballo’ (horse): vegetal
Course 3 ‘Rey’ (king): meat + chickpeas

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Mid-feast; a collection of the 'tres vuelcos' (three overturns of the pot) named after a deck of cards.

Course 1 ‘Sota’ (jack): caldo/broth
Course 2 ‘Caballo’ (horse): vegetal
Course 3 ‘Rey’ (king): meat + chickpeas

Sharing the porró in Catalan (or porrón in Spanish); a glass wine pitcher used to shared wine without the use glasses.

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Sharing the porró in Catalan (or porrón in Spanish); a glass wine pitcher used to shared wine without the use glasses.

Barcelona Melbourne King Louis XV Mirk Mora broth soup stock cooking research event Lloyd Mst Freya Esders

+ pdf

Research

Long Prawn looks at: Broth
More info Less info

This archive draws on the knowledge of close cooks, friends, mentors and chefs. It was a drive for us to skim together our understanding of humble of soups. A collection of recipes, yes, but also a collection of characteristics, flavours and prescriptions from notable steaming bowls crafted by those dear to us. The one guideline given was the broth much be an important soup to them.

Amongst packet soups and war surviving nonna pots, we gathered information on each recipe. Whilst we would never intend to boil down the transformative and enlightening powers of this beloved collection, we did have some astute observations. Of the soups we collected, 82% were tied to 'family' with 50% of the recipes falling into the 'basic' and 'cheap' categories. Here we note that when it comes to our audience's most crucial soups, it's all worth much more than the sum of its ingredients. These soups, simple and artful, are imbued with some sort of magic beyond the recipe. Their value comes from a stretching of quality which takes love, practise and care. Like a ballerina, slowly stretching out, with this extension comes strength rather than dilution. An elongation of flavour from bare bones. The soups earnt their stripes through humble ingredients and water. Importantly we want them to boil on and be shared.

In light of a continued sharing of hot broths, we will be hosting a soup séance in the coming months. Subscribe for invitations.

SUBMISSION FORM

Melbourne London The Decorators Never Now More Studio Gourmand Magazine broth soup stock cooking research calendar

+ pdf

In light of a continued sharing of hot broths, we will be hosting a soup séance in the coming months. Subscribe for invitations.

SUBMISSION FORM

Broxit (Brexit Broth)
by The Decorators

As an ode to the Brexit climate over here in the UK, but more specifically in the city of London, The Decorators create a soup that mixes our nationalities together – CO, PT, CA, FR, IE, BR, LT, TW – reflecting us in the elements of ritual, processes and ingredients, conjuring up a feel-good comfort boost, whilst dealing with the workings of our city.

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Broxit (Brexit Broth)
by The Decorators

Sa Pả Mountain Soup
By Matt Tambellini

A combination of cultures and cooking styles derived from the Northern Vietnamese ethnic minorities in the Lào Cai province, with hints of the influence of their French colonial past and underlying tones from China which just happens to be literally at the end of the street. Việt Nam.

This soup was created whilst staying in a hut in the mountain village of Tả Van outside of Sa Pả, wandering into the town market and using what was available to us – known spice packets weren’t plentiful, unknown were bountiful. We initially bought a packet containing cinnamon, star anise and others to make Mountain Hot Toddy’s, but ended up using them in this recipe as well. Real cheese wasn’t available, so laughing cow was our only option. All other produce was chosen with a vague soup idea recipe in mind. The coals we used were in the kitchen in a hole in the ground, for best Western domestic kitchens, I would recommend a Webber.

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Sa Pả Mountain Soup
By Matt Tambellini

Durry Ice
by Evie Cahir

Dutch Curry and Rice Instant Soup. Delish. The 12 grains of rice, the 3 peas, the intense saltiness, the watery yellow liquid, the gluggy bits of powder at the bottom of the cup, it all has a certain je ne sais quois I know and love.

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Durry Ice
by Evie Cahir

Jellied Consommé soup
by Lucy Mora

Granny’s Chilled Jelly Soup circa 1970

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Jellied Consommé soup
by Lucy Mora

Granny’s Chilled Jelly Soup circa 1970

Avgolemono
by Luke Pringipas

A hearty Greek chicken soup thickened with egg and a sharp hit of lemon.

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Avgolemono
by Luke Pringipas

A hearty Greek chicken soup thickened with egg and a sharp hit of lemon.

NA
by Chantelle Kramer

Asian dried fish broth

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NA
by Chantelle Kramer

Asian dried fish broth

Melbourne London The Decorators Never Now More Studio Gourmand Magazine broth soup stock cooking research calendar

+ pdf

Spring 1883: Bread + Butter
More info Less info

To celebrate LON gallery’s debut appearance at Spring 1883, Long Prawn and PSP produced 'Bread + Butter,' a systematic and controlled generation of many slices of bread with Pepe Saya butter carefully applied.

Focus on the act of eating this simple staple; continuous spreading, stacking and handing out of bread and butter.
Repetition, process and product.

Sydney Spring 1883 PSP LON Gallery Lauren Dunn

Focus on the act of eating this simple staple; continuous spreading, stacking and handing out of bread and butter.
Repetition, process and product.

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Sydney Spring 1883 PSP LON Gallery Lauren Dunn

Bootleg dining

Otis NYC: What a croc!
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Just like alligators and crocodiles, American and Australian cuisine share so much yet are completely different beasts. Otis! What a Croc! will dredged up from murky waters unique cultural tidbits which were palatably, audibly and visually crucial to each country. A mouthful of culture shock highlighting the treasures and tragedies of two edible allies.

Yet just alike the prehistoric reptiles themselves the dichotomy wasn't so stark so we enlisted the amazing chef’s of North Brooklyn Farms. On site at their inner city plod they grew and composed a menu of Americanisms that would strike a chord with both locals and curious investigators. Shaded only by the Williamsburg Bridge we welcomed guests with a cold glass of Swamp Juice, a rosie blend created for the event by Chapter Wine and Otis, handing them a bag of fritos to fill with ingredients for their ‘walking taco’. Three long tables adorned with lively swamp table bays designed by italo crocs Mathery Studio were poised with big bottles of Australian natural
wine. As the sun started to set over Manhattan we seated guest amidst a soundtrack of grumbling frogs, distant croc roars and improvised keys by Mark Chu.

First course was a self-deprecatingly sophisticated dish, Kale 12-Ways. Otis and NBKF staff united with by patent ‘croc’ leather aprons, then marched food to guest waiting by the river. The next course, a TV Dinner with individual trays and croc tongs, saw the fall of dusk and generous pouring of scaley Australian wine. Whilst there wasn't any real gators around there was plenty of gnashing and rolling about. Far from home, this Otis was a credit to all the people who had faith in our chops and the guests who embraced the moments of frivolity.

Details
North Brooklyn Farms
Brooklyn, New York City
4 courses + booze

Music
MPL (field recordings, selections and samples)
Mark Chu (improvised piano)

Contributors
Table design: Mathery Studio
Production assistant: Emma Orlow
Event photography: Nadeemy Betros
‘Swamp juice’ wine collaboration: Chapter Wine
Swamp juice labels: Dawn Press
Aprons: George Banks

Brand partners
North Brooklyn Farms
Frederick Stevenson
Key Press
Sprudge Wine
Office Magazine

New York Otis Armada bootleg dining North Brooklyn Farms Mathery Studio Mark Chu MLP Chapter Wine

+ pdf

Details
North Brooklyn Farms
Brooklyn, New York City
4 courses + booze

Music
MPL (field recordings, selections and samples)
Mark Chu (improvised piano)

Brand partners
North Brooklyn Farms
Frederick Stevenson
Key Press
Sprudge Wine
Office Magazine

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New York Otis Armada bootleg dining North Brooklyn Farms Mathery Studio Mark Chu MLP Chapter Wine

+ pdf

Publishing

Fat Brad, The Cookbook
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Fat Brad, The Cookbook is a definitive exploration of the on-screen eating habits of William Bradley “Brad” Pitt. Part fan fantasy, part filmic study, Fat Brad meticulously reimagines the best scenes where Brad chomps. From Rusty’s carpark burger in Ocean's 11 to Tyler’s questionable Seafood Bisque in Fight Club, no plate is left unturned.

Fat Brad, The Cookbook is the first in a series of Long Prawn Cookbooks that scrounges together edible ideas inspired by pop culture. A series of LP–Cookbooks that applaud fans who are willing to play with their food. The LP–Cookbooks are set to be a varied collection of edible research and obscure cultural folly. Books that feed fandom, fascinations and of course, your gut.

CREDITS
Food Ali Currey-Vourmond / Mietta Coventry
Photography Ben Clement
Design Tristan Ceddia
Co-editing Tara Kenny / Long Prawn
A big thank-you to all our recipe testers !

STOCKISTS
EUROPE: Collette (Paris), Tate Modern (London), Ti Pi Tin (London), Do You Read Me (Berlin), Goldhahn & Sampson (Berlin).
USA: Printed Matter (NY)
JAPAN: T-Site, Utrecht, Goro, Pon Dong
AUSTRALIA: Metropolis, Third Drawer Down, ACMI Shop, Kinokuniya, Junior Space
NEW ZEALAND: Remote Photobooks

PRESS
IDEA magazine 378
It's Nice That
Paper Magazine
Lucky Peach
Hyperallergic
VICE Creators Project
Delicious Magazine

Melbourne Tokyo Art Book Fair Brad Pitt Never Now Ben Clement Mietta Coventry Ali-Currey Voumard cookbook research films

+ pdf

CREDITS
Food Ali Currey-Vourmond / Mietta Coventry
Photography Ben Clement
Design Tristan Ceddia
Co-editing Tara Kenny / Long Prawn
A big thank-you to all our recipe testers !

PRESS
IDEA magazine 378
It's Nice That
Paper Magazine
Lucky Peach
Hyperallergic
VICE Creators Project
Delicious Magazine

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Melbourne Tokyo Art Book Fair Brad Pitt Never Now Ben Clement Mietta Coventry Ali-Currey Voumard cookbook research films

+ pdf

Article

Good Sport: League of Lunches
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The third instalment of our 'Half Time Oranges' segment in sports culture magazine Good Sport Magazine. Through investigation and image, we trawled the diets of e-gamers, touching on the highly tuned through to the highly processed.

CREDITS
Photography Phebe Schmidt
Design Never Now

Melbourne Good Sport Magazine editorial copywriting art direction sport Egaming research article Never Now Phebe Schmidt

+ pdf

CREDITS
Photography Phebe Schmidt
Design Never Now

EXCERPT
"Whilst the expectation may be that the ones in the dark are in fact the gamers, it’s really those who are unaware of Esports’ magnitude who are in the cultural lurch. In 2018 Esports is expected to arouse a lofty revenue of $905.6 Million USD a year on year growth of +38.2%; those paying close attention expect the industry to rack together in excess of $1.6B USD come the year 2020. An economic escalator compelling many to shift the industry. From players to sports commentators to (ball) sport investors people are taking this very very seriously."

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Melbourne Good Sport Magazine editorial copywriting art direction sport Egaming research article Never Now Phebe Schmidt

+ pdf