What do people think about the future..?

Inspired by the process of creating four distinct food experiences as part of Foresight 2050, Post Dining 2017 invites audiences to explore a culinary journey through growth and restraint, overcoming catastrophe to reach an ultimate transformation.

Exploring possible futures of food through our experimental dining experience, Post Dining pushes the boundaries of the comfortable, engaging the intellect through engaging the senses.

Find out more about Australia 2050’s ‘Future Conversations’ through the link below.

Future Conversations

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Endless possibilities…

Our growth scenario played on the theme of endless possibility, through decadence, but which in the space of twenty minutes moved toward a frantic decrescendo. Growth futures may appear joyful and life-giving, yet may breed unsustainable habits which have the capacity to trigger catastrophic events. At the same time, the natural world is teeming with growth, live and reproduction, and while we may need to be careful and administer further restraint within a growth period – this scenario has room for celebration.

Native flavours featured in the growth course included the quandong syrup, lemon myrtle jelly, finger lime garnish, and bush tomato & saltbush damper. Most of these products can be sourced through our good friends at Something Wild, located in the Central Markets. (Post Dining is dedicated to featuring native flavour and sustainable processing in every menu.)

catastophe

Enduring disaster…

Catastrophic futures involve withstanding the loss of a treasured, or customary aspect of society. This can be experienced on the small or large scale and are scenarios societies wish to avoid. However, entering into a catastrophic environment can challenge perspectives on what is necessary, what is valued, and what our imaginations can draw from the resources left available.

Smell and memory have an enigmatic connection, and most of our most vivid memories include the experience of sharing or preparing food. Our production sees guests lose their ability to taste in this section, encouraging a deeper, more imaginative connection with food products through engaging a profoundly evocative sense of smell.

Native flavours featured in this course included the dried leaves of strawberry gum and anise myrtle, both available from Something Wild. Our unique selection of leaf teas were sourced from Goodies and Grains at the Central Market, featuring ginger, chamomile, and dandelion chai.

restraint

Conscious deliberation…

Administering restraint is a scenario most pertinent when a society is experiencing exponential growth. Yet, with the threat of a catastrophic collapse present through the proliferation of unsustainable practices, the restraint scenario is a scenario that involves deliberate decision making.

Our production gave guests a choice between a sustainable selection of native teas and a (perhaps more desirable, yet more unsustainable choice of) melted Belgian chocolate. If guests chose the sustainable option, they then had enough currency to purchase a cricket shortbread each, demonstrating the long-term availability of produce if restraint is administered.

Native flavours featured in this course include lemon myrtle leaves, fresh river mint, and green ants. The mint and ants can be purchased from Something Wild. Fresh lemon myrtle leaves can be sourced through Tumbeela Bushfoods located in the Adelaide Hills and can be ordered online. Roasted crickets and cricket powder can be sourced through the Edible Bug Shop, and ordered online.

transformation

Regeneration…

Transformative thinking intentionally engages with the idea of re-working our normative processes to create something new. This reaches beyond restraint to the extent that it comes from an ethos of regeneration, of moving forward, not simply choosing the best of ready available options.

The final course of our production engages with this theory through transforming the beloved Australian classic, the pavlova, within a social, ethical, and material sense. Inserting the native flavour of wattleseed as a major flavour, topped in locally sourced honey, this course also transforms the social dining experience through upending our normative dining processes. Requiring a direct physical connection between guests, and a direct contact with the food itself, our transformation course subverts classical dining and transforms the eating experience.

Ground wattleseed can be purchased at Something Wild, the Australian honey blend can be purchased at Goodies and Grains.

The beautiful backdrop of live music for the evening was provided by the ever-talented Blooming.