This ‘slow art’ project seeks to transform the Counihan Gallery In Brunswick into an active studio or gallery-as-laboratory environment in June/July 2011. Presented as a series of emerging site-responsive installations and events lead by the Slow Art Collective (SAC), this project involves the art making process taking place within the gallery setting. This slow art environment will develop and unfold during the exhibition and is primarily about the presentation of ephemeral, evolving and collaborative artworks within a public gallery setting and the practice of responding to the specifics of a location


Slow Art Collective
(SAC) is an interdisciplinary artist group who focus on creative practices and ethics relating to production and consumption, environmental sustainability, DIY culture, and collaborative practice. As a collective, Tony Adams, Chaco Kato, Ash Keating and Dylan Martorell are interested in a process-driven practice where the focus is on the act of making. These principles align with the broader ‘slow movement’ with its attention to strengthening connections to place and people and the notion of expanding time itself. They intertwine art, architecture, music and environmentalism to explore critical and timely issues in visual and material culture, and their output takes the shape of more ephemeral forms of expression such as site-responsive installation and performance as well as physical interventions in built structures. Collaboration is intrinsic to all facets of their work, and since 2009 SAC have undertaken a range of projects that use the process of collecting to address the crossovers between artistic practice, creative sustainability and individual responsibility. Recent projects include Watershed: Mapping the Yarra 2010 andTS2: Mooney Valley Transfer Station 2009. /!/pages/Slow-Art-Collective/216459852009

Tuesday, 26 July 2011

Ocular Lab & Jason Workman

Food hosting for ‘The Brunswick Project’ 
@ the Counihan Gallery, Brunswick

sixteenth of july two thousand and eleven
a meal for 50 give or take 10 or so

Ocular Lab has a history of hosting, a setting that facilitates a dialogue between participants, where an exchange may or may not happen, where art becomes a discussion.

tahina dip

3 cups of sesame paste (tahina – raw if possible)
6 gloves of garlic
juice of 6 lemons – you may need more – check the flavour
2 teaspoons of cumin
mix all ingredients well – add water to create a cream like texture

chickpea and vegetable tangine

2 garlic heads
1 piece of ginger
8 onions roughly chopped
1 kg of cooked chickpeas
3 hot chillies
2 teaspoon of cumin
2 bay leaves
1 cup of olive oil
1 white wine
½ tsp black pepper
2 tsp of smoked paprika
2.5kg  tins of tomatoes
700 gm of tomato paste
750 gm raisins
1 kg turnips
2 kg carrots
2 kg potatoes
1 kg green beans
2 kg pumpkins
2 bunches of coriander
2 tbs of pomegranate syrup
6 lemons

fry onions, garlic and ginger in olive oil. add  spices and brown. deglaze with wine. add tomatoes. cook for 1 hour.
rinse and soak chickpeas  and cook until tender, drain.
divide the onion mixture into 3 large pots and add cooked chickpeas, carrot, potatoes and turnips and cook for 45 mins.
add raisins, beans, pumpkin and zucchini and cook for 20 minutes
add coriander and the juice from 6 lemons just before serving

to taste add salt, pepper, chillies and cumin.

steamed rice
4 cups of long grain rice
800 ml of water  

measurements for a rice cooker – you may need a second serve.
serve with flat bread, marinated olives, fetta, harissa and a collection of favourite pickles.

strawberry guava jelly
2 kg of firm strawberry guavas
2 limes chopped

soak the fruit over night then boil for 1hour
strain through a sterilized jelly bag for 2-3 hours
for every 500 ml of juice add 325g of sugar
cook slowly for 30minutes and then rapidly for 15mins – use pectin if it does not set
pour into a lightly oiled tray and cool for 24hours – cut and serve

fruit, nut and seed balls
½ cup of the following ingredients
dates, apricots, peanut butte, tahina, honey,
(almonds, pumpkin, sunflower) need to be lightly roasted.

blend all ingredients well in a food processor
mould into small balls and roll in roasted black and white sesame seeds. (1 cup)

mandarins – albert street organic

Dandelion Leaf Pickle
A quantity of young healthy dandelion leaves
1ltr water
20g salt

1. Rinse and soak dandelion leaves.
2. Strain leaves.
3. Mix salt and water to make brine.
4. Pack leaves into a sterilized jar.
5. Cover with brine, place lid on jar.
6. Leave in the sun for 3-6 days.
7. Intermittently push down on the leaves with a clean finger to keep leaves submerged below the brine.
8. If too salty for your taste after 3-4 days, change brine to a 10% salt (1ltr water to 10g salt)

Chickweed Pesto
3 cups fresh chickweed
3 cloves garlic
1/2 cup olive oil
1 tsp sea salt
fresh ground pepper
zest from 1/2 lemon
1/2 cup toasted sunflower seeds

1.Blend all ingredients in a magic mix
2. Place in a jar and cover with olive oil

Lemon Ginger Pickle
¼ cup salt
½ tsp Tumeric powder
½ tsp Ajwain (carom seeds)
whole and ground chilies
50mm piece of Ginger cut into juliennes

1. Wash lemons thoroughly.
2. Cut 4 lemons into halves and squeeze juice. Keep juice and skins aside separately.
3. Cut 4 slits on each of the remaining lemons. Place all the lemons and lemon skins in a sterilized jar.
4. Combine lemon juice, salt, turmeric powder, chilies, ginger, mix well.
5. Pour this mixture over the lemons, press down on the lemons in the jar with a spoon. Top up with water if required.
6. Cover with a lid and keep in the sun for 8 to 10 days or until the skins are soft and the skins give way under the pressure of your thumb.
7. Toss the ingredients in the jar occasionally.

(recipe by Sumagabdlur)

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