Ernst & Young approached Post Dining to design four separate interactive eating stations for a cocktail event at the Art Gallery of South Australia. Each concept was based on Ernst & Young’s company values.
Trust. 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.
Leadership. 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.
Purpose. 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.
Innovation. 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!
