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Meet the Contributors
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Fergus Fung
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Samanta Pong
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Vicki Williams
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Dane Alexander Clouston
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Gary Danko
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Prudence Lui & Anneliese O'Young
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The Gastronought
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Grégoire Michaud
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Catharine Nicol
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Debra Meiburg MW
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Jacqui Williams
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Seema Bhatia
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Natasha Loo
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Vicki
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Fideme Ngau
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Uwe Opocensky
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Kenji Yanagita
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Louis Ho
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Wilson Fok
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ILuvLubutin & SSB
Meet: Jacqui Williams
Column: The Art of Food
Bio:
My cooking stripes were earned at a macrobiotic vegan cafe; not the typical training but still invaluable. My head chef had a traditional approach without the need for hazing or emotional bullshit. I’ve also worked for a coffee roaster, as a barista and cook. I learnt a lot about coffee from hardcore coffee geeks. I had the pleasure of working for a guy who’d been head chef at a Michelin star restaurant in England. It took a while for him to warm to me as I wasn’t classically trained, but eventually he imparted some of his wisdom.
I’ve been married, and divorced, and I was a kept woman for a time; being domestic and lazing by the pool. Besides Fine Art I’ve also studied Spanish, shoe making, and media/communications. I’m currently involved in sexuality/social studies and writing. I love life and all its experiences. Call me the intellectual hedonist.
Related Articles
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Who the Hell Am I and What the Hell Am I Doing Here?
I'm an ex-chef and an ex-artist, although one could say you never stop being either. Case in point, writing could be construed as a form of art, or at least creative in its origin.
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International Dining – Oscillate Wildly (Sydney, Australia)
Before booking I did a little research about the latest Sydney “It” restaurant, Oscillate Wildly. One review spoke of its five-course degustation for the bargain price of $52 (approx HK$350). It then went on to say that this was about to change. This was indeed the case when I booked, as I was told their menu was now an eight-course degustation for $99. The idea I would get to try more did not disappoint me.
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Meet your Maker - Tetsuya Wakuda
After more than 20 years, acclaimed chef Tetsuya Wakuda, owner of Tetsuya’s in Sydney, continues to capture the hearts and taste buds of audiences around the world.
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Site Specifics
I think of the plate like an installation space. Sometimes the plate is rudimentary, like for non site-specific installations. It serves a purpose and is the host for the experience but really it could be substituted with any other.
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Is Food Really Art?
I have presumed so far in this column that food can be considered art. Am I wrong? Should food instead be considered as ‘craft’ or is it neither...is it just food?
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Stock: The Backbone of a Good Meal
I thought this month I would do something different. I’ve decided that we need a rest from theorising about food and get down to some practical applications. It’s time for a cooking class.
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Mastering Stocks
Last month we looked at basic chicken stock which can be used to enhance many dishes. In this month's article I'll cover Asian master stock which has a more specific use. I'll also touch on fish and vegetable stock.
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Enough Fashion; I Want Food!
Almost a year ago now I sat here and waxed lyrical about how food and the ‘fine dining experience’ has so much affiliation with art. Perhaps at that point it did, for me, have an affiliation; and I was able to persuade you to a certain degree that it was true. Well, things have changed, as they always do. What do I think now? Whilst at some points food can be connected to art, the food world as a whole is much more like fashion than art. Food trends are certainly more changeable than art trends; foams were only cool for a few weeks right? Ok, maybe a few months.
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Food with Heart
In my last article I spoke of my desire to have food that is food, but what does that mean to me? At the moment I crave simple, honest, down-to-earth meals; comfort food. For me that means something that warms the heart, makes you smile and certainly makes you want to go back for a second helping. In the spirit of comfort food I decided to share a couple of my favourite recipes with you.