@studiocatherine Not in the slightest! Our printers just require a little extra time.
Edible Wool and Fruit Leathers.
Engraved Bone Marrow and Papyrus Paper.
It’s not your typical menu, but courses such as these help Rachel Khoo and Frankie Unsworth create amazing evenings and memories with their pop up restaurant, Edible Tales.
Described as ‘food-meets-design projects’, these experiences intricately weave the events’ theme through the whole night: the location, mood, and most importantly, the edibles.
In the vein of Heston Blumenthal and Homaro Cantu, the duo look at food as art – an experience to be shared, savoured and spoken about long after the dining is done. In a world of MasterChef, Iron Chef, and The Naked Chef it’s good to know that these aren’t two cooks who are spoiling the broth.
The formally trained chefs achieve deep levels of meaning and sophistication in every element of their mysterious and intimate events – menus are not made public until the dinner and the number of diners is limited. Meanwhile, the food is prepared on the spot by Rachel and Frankie.
Recently Edible Tales hosted an evening in Buenos Aires where the menu was a gastronomic walk through the history of writing, papermaking and bookbinding. Chimchurri ‘bookworm’ appetizers (The Very Hungry Caterpillar would be proud) greeted the guests, while first course saw diners served Papyrus Paper with edible inks- flatbreads doubling as canvasses to paint upon. Next up – and not for the weak of stomach – was Oracle Bone Marrow, referencing the ancient Chinese characters that were engraved on bones during the Shang and Zhou dynasties. A main course of Crispy Pork ‘Hide’ with Vegetable Fonts was a nod to animal hide paper used in the Middle Ages, while dessert brought diners back to the present day with E-Book Vol Au Vents. Apple done three ways was a feature of the dessert and an allusion to the modern dominance of the ‘Almighty Apple Inc.’
Being a young and nimble company, Edible Tales is open to interesting creative collaborations – in 2010 it hosted a dinner at the State of Design Festival in Melbourne, pairing with the Australian Tapestry Workshop to produce a menu and setting that looked to reflect the colours, textures, techniques and rich history of tapestry. Also held was Edible Immigration Tales, an event in Sydney that reflected the waves of British migration to Australia and saw courses such as ‘Cuppa Tea with Dundee’; ‘Bush Brides ration terrine with granny smith’s pickle’; and ‘Easy as peasy pie’.
Edible Tales provides a stark contrast to the ratings-driven cooking bonanza that we seem to be served up every night of the week. Amazing, inspiring and highly creative ingredients lead to unique food experiences that would have the Olivers’ (Twist and Jamie) begging, “Please, Sir, I want some more.”
All Images Copyright Edible Tales