To celebrate the launch of Margaret Zhang's photographic retrospective UNSEEN inspired by Emilie Preyer, we brought her still life to life with a romanticised table setting.
Tasked with the challenge of communicating zero waste on a plate, the Dan the Man team chose five core ingredients and created a bespoke two-course menu using the ingredient's by-products and/or waste products. We're big believers that if you're not thinking about how waste products can be incorporated back into a menu, you're not realising the ingredients' full creative potential.
The Climate Institute approached us to design a menu for a fundraiser they were hosting featuring works by professional photographer Michael Hall. They wanted the menu to tell the stories behind Michael's extensive body of work documenting the causes and effects of our changing climate around the world. To do so, we created a series of canapés that told the plight of climate change across 3 countries in the exhibition (Australia, China and the Philippines), as well as canapés that offered solutions to reducing the impacts of climate change (improved sea-based and land-based food systems).
For a 60th Bollywood themed birthday party, our brief was to design an Indian inspired menu fit for the Oberoi hotel. We decided to stay true to Indian cooking methods and spices, but reinvigorated the classics. The biryani rice was laced with cashews and fresh chopped herbs and the curries were bursting with plump colourful vegetables. We even wheeled in a tandoor to serve hot naan well into the night.