Retro prawn cocktail
The collages and paintings by Maz Dixon featuring 鈥淭he Big Things of Australia,鈥� will be featured in the upcoming curated exhibition at . Beginning in the early 1960s, monumental objects ranging from giant fruit to prawns and pelicans began to litter the landscape of Australia.
Personally, the first 鈥淏ig Thing鈥� I encountered after moving to Australia was The Big Prawn in Ballina, which was constructed in 1989. In reality, the bubblegum pink crustacean emerges on the horizon of the roadside much in the same way it pokes out of the surf of Dixon鈥檚 "Monument (Prawn)." Here the vintage feel of the artwork is echoed in the recipe with the retro-classic, prawn cocktail.
In her artist statement about the work, Maz Dixon writes, 鈥淥ur view of the landscape is heavily mediated by mass-produced travel ephemera such as maps, souvenirs and postcards.鈥� The small series of paintings and collages in explore the 鈥済ap between a traveller鈥檚 expectations and the reality of a place. Using the language of postcards and souvenirs, [Dixon is] going through a process of re-exploration, mapping the many layers of cultural detritus burying the destination.鈥澨�
"Monument (Prawn)" can be viewed at Brenda May Gallery starting on Tuesday, Oct. 2, as part of the curated exhibition
Retro Prawn Cocktail
听Yield: 3/4 cup of sauce suitable for around 500 grams (about 1 lb.) of prawns
1/4 cup tomato ketchup
听1/4 cup chili sauce
听2 tablespoons horseradish pur茅e
听1 teaspoon Worcestershire sauce
听2 tablespoons lemon juice
听Dash of Tabasco sauce
听Sea salt and ground pepper to taste
500 grams (about 1lb.) cooked prawns
In a small bowl, mix all of the ingredients well. Serve with cooked prawns. Sauce will keep for up to two weeks in an airtight container in the refrigerator.
Related post on Feasting on Art:听
Megan Fizell is the curator of the exhibit听
