Foresight 2050


In collaboration with the upcoming SciCEd studio at UniSA, and part of Open State 2016,  Post Dining created four unique food experiences for the participants of Foresight 2050 at the South Australian Museum.

Following the themes of GrowthRestraintCatastrophe and Transformation – further discover our culinary explorations into these concepts below.


The ‘Growth’ afternoon tea was inspired by springtime flowers and the capacity of living things to keep on growing. We presented an extravagant display of towering iced cakes and  lavender and lemon myrtle flavoured cupcakes, decorated with fresh flowers and crawling ivy. Guests were intentionally provided with a surplus of food to create the sense of having excess resources available – a fun and plentiful spread.



The ‘Restraint’ evening drinks and canapés explored two distinct phases. The drinks were distributed and regulated following standard drinks recommendations (as per governmental health standards).

Canapés were constructed and distributed determined by each dish’s unique water footprint. With a selection of vegetarian, meat and cheese options, each portion was catered and available dependent on how much water was required to manufacture them. (e.g. Meat dishes were distinctly smaller and fewer available in comparison to vegetarian dishes, due to their higher water footprint.) Each participant had six tickets which acted as temporary currency, the meat balls pictured were priced at two tickets each, the cheese and bruschetta were only one ticket. The visual representation of an often undigestible concept, not only altered people’s choices, but people’s regular habits and tastes. Quite literally, food for thought.



The ‘Catastrophe’ morning tea was themed around what products may be readily available to us during a catastrophe situation, and aims to mirror the resilience of human nature to make the most of limited resources. It also aspires to open our minds to the everyday produce that may not be generally considered for regular consumption. On offer was an array of herbal teas derived from weeds, insects and garden herbs. Accompanying the tea was a basic tea biscuit made from ground wattle seed. Pictured is our freshly brewed green ant + lemon myrtle tea, which has a deliciously fresh zingy flavour.



The final take-away treat in the theme of ‘Transformation’ developed from the previous idea of utilising sustainable, prolific, yet uncommon ingredients to transform consumer thinking. A rocky-road style fair-trade chocolate treat filled with roasted meal worms, native macadamia nut, and topped with the crunchy nutty flavour of roasted crickets was a perfect introduction into alternative consumer choices and transformative thinking. Each gift contained an excerpt from T S Eliot’s The Wasteland, encouraging a continuation of creative thought…

‘What are the roots that clutch, what branches grow / Out of this stony rubbish?’