Gabrielle Penfold has a great job. For her most recent exhibition Oyster Oyster, staged at Noosa's CLO Studios in that bit of 2021 that wasn't a total disaster - February - she created a whole wall of paintings dedicated to everything that you can pull out of the ocean and turn into a meal. "I went into this deep dive of eating and sourcing all these different fish... Every fish I painted, I had a story behind," Penfold recalls; barramundi, mackerel, garfish. "I feel like I'm very lucky in my profession. I never feel guilty about having a good time because it's research!"
Vibrant still lifes by Gemma Leslie and Emma Gale.
Artwork by Gabrielle Penfold.
Food is a subject that Penfold "will never get tired of" artistically. "I love the romance and the beauty of cooking."
Penfold is just one of a buffet - a smorgasbord - of Australian artists reinvigorating the still life with new energy. The 28-year-old's visions of meals, usually involving some form of seafood, a handful of lemons and the promise of sunshine, adorn Sydney restaurants including Margaret and Dear Sainte Éloise. Penfold's first exhibition was titled Lunch and Dinner; her second was the aforementioned ode to that briny, bivalve mollusc. Food is a subject that Penfold "will never get tired of" artistically, she says. And personally? "Obviously, I'm a huge foodie," she notes. "I love the romance and the beauty of cooking." It makes perfect sense to channel that love onto the canvas.
Artist Gemma Leslie
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Diese Geschichte stammt aus der May 2022-Ausgabe von Gourmet Traveller.
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Barossa Valley
We hit the road for a weekend escape, exploring the best regional Australia has to offer. This month we head to the Barossa Valley in South Australia.
Legends of reinvention
As ultra-luxe hotel group Rosewood takes on three benchmark New Zealand lodges, MICHAEL HARDEN gets the read on this next chapter.
EVERYDAY
Easy entertaining, weeknight dinners and suppers to share, all made with speed, without sacrificing flavour.
Australia's most wanted
For love or money, building a wine collection pays dividends. NED GOODWIN reveals the Australian fine wines to put away.
MEET THE MAKER GREG LAMBRECHT
When US-based engineer Greg Lambrecht invented wine preservation system Coravin a decade ago, he changed the way we drink premium wine.
SANDALFORD
Following its recent reboot, this historic WA winery restaurant is ready to wine and dine a new generation of guests, writes MAX VEENHUYZEN.
PITZI
The team behind Fico trot out a chic new pasta bar which makes simplicity something special, writes ALIX DAVIS.
BATHERS' PAVILION RESTAURANT
A new era is dawning at a lower north shore landmark, writes MATTY HIRSCH, with an astute new recruit leading the way
VUE DE MONDE
A Melbourne icon emerges from a makeover refreshed and energised, writes MICHAEL HARDEN.
STEPHANIE ALEXANDER
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet chef, author and original cook's companion, Stephanie Alexander AO.