A collaborative dinner between our final artist in resident of 2018, Nicola Farquhar and food and ceramic artist Ruby White, formerly known as Miss Changy. 

While staying true to White's Chinese-Malaysian heritage this meal explores themes of transformation and evolution that are present in Farquhar's sculptural paintings. 

The McCahon House Gate programme helps build the careers of New Zealand artists. Our premium programme provides supporters with unique insights and experiences into the creative development process of artists and art making.

Menu

Kūmara leaf. Snapper. Tofu. Pickled kūmara.

Yellow and Purple kūmara flatbread. Cumin lamb. Kawakawa & Green chilli oil. Kūmara & Tamarind jam. Coriander. Pickled citrus blossoms.

Scapegrace gin, East Imperial ginger ale, Zealong Oolong organic tea & lemon
Scapegrace gin infused with mint, yuzu tonic, vietnamese mint & coriander

Chicken bone broth.

Suan Pan Zi (Abacus Beads). A Hakka dish traditionally made with taro. I like to use kūmara for the taste, texture and colour. Each bead is hand rolled and pinched to make the shape, they are usually eaten at celebrations and Chinese New Year as a symbol of wealth and good fortune. 

Served in Rooster bowls which are a traditional design for Chinese rice bowls that date back centuries. Farmers believed that by eating out of these bowls they would inherit the spirit of the rooster which rises early and works hard. 

Colere Pinot Gris and Pinot Blanc blend, 2012

Rice milk "tofu", soy milk and handmade rice milk. Saffron. Bush honey. Kūmara crisps.

Blend of Manuka sack mead and Millton, Muskat at Dawn, 2017

"Onde onde", kūmara and glutinous rice dough filled with kūmara, palm sugar and coconut sugar. Coated in black sesame and coconut crumbs. 

Fresh ginger tea

 

Sponsored by Antipodes, East Imperial, Scapegrace Gin, Zealong and Ruby White Ceramics