Check out some of our corporate designs below – including collaborations with Ernst & Young and MOD. Museum of Design.
“Fake Meat” balls
Rowan is a self taught biohacker and has just created the world’s first completely synthetic hamburger. These ‘meatballs’ may look and taste like meat, but actually they are made with mushroom, soy protein, vegetable gum, soy flour and vegetable oil – which means they’re not only vegan, but a nutritious and nourishing meat alternative. Meat substitutes are a step towards innovation in food security as we move towards a future where meat is no longer a staple part of our diet.
A canapé personalised for you
The future of healthcare will involve personalised treatment, through personalised medicine and sensors. The future will focus more on health than illness.
Boba served with native syrups
Ava has been genetically engineered to be super intelligent. This course plays on the ideas of genetic modification and innovation in foods – as well as what you could physically eat in space (where liquids need to be contained).
Raw Protein Cricket Squares
Luca values accomplishment, which means efficiency of body and mind. These unique protein squares are nutritionally balanced for “success”. Utilising superfoods that are aimed at increasing physical and mental capacity. Crickets for example are a concentrated source of quality protein for muscle maintenance, and contain the ideal balance of omega 3:6 fatty acids to support brain health and reduce metabolic inflammation.
Kangaroo Sausage Rolls served with bush tomato relish and purslane
Julia’s key value is security. Kangaroo is a robust sustainable and native protein source, and the eating of kangaroo over other meat sources ensures both food security as well as keeping population numbers under control.
Purslane is a native “weed”. Much like the kangaroo, weeds are often perceived as a pest, but purslane is also a hugely nutritious food source and if prioritised in the food system can contribute towards sustainability and security.
Lemon Myrtle Tart topped with black ants
Mia values hedonism and believes that if it’s not fun – why do it? Mia’s decadent dessert contains an indulgent lemon curd filling, topped with the zesty and playful flavour of black ants.
Cassava Cracker served with bean-based dip and roasted mealworms
Kai is an activist working on climate adaptation and sustainable mobility and migration. Kai’s unique canapé utilises ingredients that could be grown and easily accessed anywhere in the world, and/or are notable for their long shelf-life, transportability and nutritional content.
- Cassava is highly drought-tolerant, growing even in poor soils with low rainfall and has a wide harvesting window. Cassava crackers have a long shelf life and travel well.
- If you properly package dried beans they can last for up to 30 years and are a nutrient dense and adaptable food source.
- Mealworms are a resilient and sustainable source of protein which you could even begin to ‘farm’ in your own home. They take up very little space, with the proper setup can grow virtually anywhere and require less feed and water than traditional livestock.
Sapphire Dumplings with mystery fillings
How much do you trust us? A little, a little bit more, or a lot? Your decision will determine what you’ll be eating. The appearance of this course is not what you might expect, and requires an element of trust to be enjoyed.
Smoked Kangaroo on sourdough and Woodside Cheese platters with native greens
Good leadership upholds a vision of the future while maintaining a sure footing that comes from understanding your immediate environment. This course celebrates local leaders in the food industry who have looked to the Australian landscape for inspiration, providing a delicious array of native flavours and quality meats we have available in our own backyards.
Dandelion leaf dip served with dandelion root crackers
Designed to utilise unconventional ingredients we are giving a new purpose to plants and the way food is traditionally consumed.
Deconstructed lemon myrtle lamingtons with white chocolate ganache
You’ve got to create to innovate, and sometimes that means taking something classic and making it new again. We have deconstructed the classic lamington, injected it with a native flavour – and it’s up to you to piece it back together again. We look forward to seeing the works of art will appear on your plate!
The concept of growth explored abundance and surplus, interpreted through an extravagant display of towering iced floral cakes – inspired by the capacity of living things to keep on growing.
The concept of restraint explored strategic distribution of limited resources. Canapés were constructed and distributed determined by each dish’s unique water footprint. Each guest was provided tickets that represented 50L of water, making water a temporary currency in which to barter for food.
This morning tea was themed around what ingredients may be readily available to us during an environmental catastrophe. Utilising unconventional ingredients such as weeds, insects and drought hardy cereals, this course opened discussion around sustainable produce that may not normally be considered as food.
The final take-away treat aimed to challenge consumer thinking. A fair-trade rocky-road topped with native macadamia nut and roasted insects was a perfect introduction into alternative consumer choices and transformative thinking.
(Themes based on the research of Australia 2050: Conversations about our future)