Second Place

Menu (by Fluff Corp)

“We designed the meal to use no plastic and no tableware, people ate a shared menu of local ingredients, cooked in paperbark and served on a table covered with lotus and banana leaves. This was a zero-waste meal and at its conclusion the whole table could be composted.”

On arrival - Avocado and bread from Bread Club (avocadoes change sex daily)
Paperbark Barramundi - BBQ'd and seasoned with pink peppercorns, ginger and herbs (An Indigenous recipe that utilises bark from the Melaleuca tree to impart a light smoke and doubles as a serving vessel. Barramundi morph from male to female dependent on age, size and environmental conditions.)
Lotus rice - Steamed with lemon peel, coriander seed and cassia bark (A variation on the classic Chinese dish 8 treasure rice)
Cucumber Salad - Lightly pickled with herbs
Zucchini - Charred and marinated with garlic and chilli
Corn - Roasted in husk
Clay Pumpkin - Roasted in bamboo leaves and encased in clay (vegetarian adaptation of the ancient Chinese recipe Beggars Chicken)
To Drink - Lemon Verbena water & Natural Wines

Cucumber, zucchini, corn and pumpkin product both male and female flowers on the same plant and were generously donated from Jia Jia's parents' vegetable garden. Paperbark was foraged locally from the streets of Melbourne. All other food was sustainably sourced.

Event Review (by Marti Fooks)

Marti Fooks, Queering landscape architecture, deconstructing binaries,’ Landscape Architecture Australia (12 April 2021)