Shirana Shahbazi, Iran/Switzerland b.1974; Sirous Shaghaghi, Iran / Still life: Coconut and other things 2009 / Synthetic polymer paint on canvas / Gift of the artist through the Queensland Art Gallery Foundation 2010 / Commissioned as part of a workshop for Kids’ APT6 / Collection: Queensland Art Gallery / © The artist
Josue Lopez, QAGOMA Executive Chef
Celebrate the opening weekend of Harvest with talks, tours, live cooking demonstrations and more. Free, no bookings required.
Saturday 28 June
10.00am – 2.00pm Pineapple Artist Factory
QAGOMA presents a hands-on, all ages workshop designed by ‘Harvest’ artists Fallen Fruit, a Los Angeles-based art collective. Drop in and get creative!
11.00am Artist in Conversation
Sally Foster, Assistant Curator, International Art, QAGOMA, talks with 'Harvest' artist Joachim Froese about his practice and the significance of the still life genre in contemporary art.
Joachim Froese is a featured artist in ‘Harvest’ and currently works between Brisbane and Berlin. Inspired by art history, Froese’s work re-evaluates the inherent qualities of analogue black & white photography and investigates conceptual links with Baroque and Renaissance painting. He works in a unique manner, by juxtaposing varying numbers of individual prints, and his images are laboriously assembled constructs that often defy reality.
12 noon In-conversation: Art, nature, biodiversity and the work of Tomás Saraceno
GOMA, River Room
Kathryn Weir, Curatorial Manager, International Art and Australian Cinémathèque and Ellie Buttrose, Assistant Curator, International Contemporary Art in conversation with Dr Hugh Possingham, Australian Laureate Fellow and Director ARC Centre of Excellence for Environmental Decisions, University of Queensland, exploring the significance of Tomás Saraceno's Biosphere works in the ‘Harvest’ exhibition.
Dr Hugh Possingham FAA is Professor in the School of Biological Sciences and the School of Mathematics at the University of Queensland. He is Director of an ARC Centre of Excellence for Environmental Decisions, Director of a National Environment Research Program hub, Director of the Centre for Biodiversity and Conservation Science and Chair in Conservation Decisions at the Imperial College, London, as part of the Global Challenge in Environment and Ecosystems. His key research interests lie in biodiversity conservation – using mathematical and statistical tools to solve problems in reserve design and threatened species.
Please note that this program replaces the previously promoted in-conversation program with artist Tomás Saraceno. Due to unforeseen and unavoidable circumstances, Tomás Saraceno is now unable to be involved. We apologise for any inconvenience and thank you for your understanding.
1.30pm Discussion Tour: Issues of sustainability and globalisation through food
Ellie Buttrose, Assistant Curator, International Contemporary Art, QAGOMA, leads a discussion tour with 'Harvest' artist Emily Floyd, and publication contributor Brenda Fawdon (Mondo Organics), exploring representations of sustainability and globalism in the exhibition.
Brenda Fawdon, chef, restaurateur and owner of Mondo Organics
Brenda Fawdon is an organic food pioneer, who has owned and operated three restaurants in Brisbane over 33 years, including Mondo Organics, the first licensed organic restaurant in Australia.
Emily Floyd, contemporary artist
Melbourne-based artist Emily Floyd has work on display in the 'Harvest' exhibition. She has been awarded the inaugural Monash University Museum of Art Ian Potter Sculpture Commission.
Sunday 29 June
12.00 noon Exhibition introduction
Join Ellie Buttrose, Assistant Curator, International Contemporary Art, QAGOMA, as she provides curatorial insights into the creation of 'Harvest' and explores the major themes in the exhibition.
1.00pm Chef Demonstrations
GOMA Cafe Bistro
QAGOMA Executive Chef Josue Lopez hosts an open air food demonstration session at the GOMA Cafe Bistro with Ben Williamson (Gerard's Bistro), Alejandro Cancino (Urbane and The Euro) and Ryan Squires (Esquire) showcasing dishes that reflect their personal food philosophies.
Josue Lopez, QAGOMA Executive Chef
Born in El Salvador and raised in Brisbane, Josue (Josh) has worked in some of Brisbane and Europe's most acclaimed restaurants. In 2007, he worked at Gordon Ramsay's Maze in London. Returning home, in 2010 he was awarded Food and Wine Guide Young Chef of the Year as Head Chef at Two Small Rooms, Brisbane. In 2011, he spent three months at Noma, then ranked number one in the world. As Executive Chef at QAGOMA, Josh effortlessly combines cuisine and art with a philosophy that encompasses all that is fresh, contemporary and local.
Alejandro Cancino, Executive Chef, Urbane and The Euro, Brisbane
Born in Argentina, Alejandro has diverse experience in some of the world's top restaurants, including the world's fourth-ranked restaurant, Mugaritz (Spain), in addition to winning Young Chef of the Year in the UK in 2008. During Alejandro's tenure at Bulgari Hotels in Tokyo they secured a Michelin Star. He has since joined Urbane, Brisbane as Executive Chef for both Urbane and The Euro. In 2013 he was honoured by the Australian Gourmet Traveller Restaurant Awards for Best New Talent and was named The Age Good Food Guide's Chef of the Year.
Ryan Squires, Executive Chef and owner, Esquire, Brisbane
With experience spanning the world's best restaurants across Spain, New York and the Napa Valley; Ryan Squires is Executive Chef and Owner of Esquire — one of Brisbane's most forward-thinking restaurants. Recently recognised as the top-ranked Queensland restaurant in the Gourmet Traveller Restaurant Awards 2013, Hottest Restaurant in Queensland (The Australian Hot 50 Awards), and Restaurant of the Year (2012 Queensland Good Food Guide), Esquire is Queensland's only three-hatted restaurant.
Ben Williamson, Executive Chef, Gerard's Bistro
Cutting his culinary teeth in his hometown Perth, and then Sydney during the late nineties, Ben Williamson relocated to Bahrain in 2002 to deliver the in-flight menu for Gulf Air's first-class passengers. His extensive travels fed his passion for Middle-Eastern fare and since 2009 he made his mark on Brisbane's burgeoning restaurant scene. Following impressive stints at Cha Cha Char, Organic Char and The Euro, Ben found his niche with the Moubarak brothers, opening Gerard's Bistro in 2012. Specialising in modern Middle-Eastern cuisine, Gerard's Bistro has garnered critical acclaim from Australia's leading food and lifestyle publications under Ben's leadership.
2.30pm We Need To Talk: Feminism and Food
Maiwar Green, GOMA
Reflect on the relationship between women and food within a contemporary art context, in conversation with members of Brisbane’s LEVEL artist-run initiative and 'Harvest' exhibition curator Ellie Buttrose. Bring along a special recipe or food story to share over a picnic and take the opportunity to connect with local feminist arts practitioners.
LEVEL is an artist-run-initiative and feminist collective, co-founded in 2010 by Courtney Coombs, Rachael Haynes and Alice Lang, and joined by Caitlin Franzmann, Anita Holtsclaw and Courtney Pedersen in 2013.
LEVEL focuses on providing opportunities for female visual artists and generating dialogue around gender, feminism and contemporary art. This manifests in artist residencies, exhibition projects and exchanges, forums and critical discussions. Informing our approach are models of collaboration and collectivity and a commitment to critical engagement with the diversity of women’s contemporary arts practices.
By strengthening relationships between artists, writers and curators, LEVEL seeks to provide a new platform for discussion; LEVELing the playing field.
OPENING WEEKEND MEMBERSHIP OFFER
Join or renew your QAGOMA Membership at the Gallery on the opening weekend of 'Harvest' and receive 20% off! Prices start from $49.60. Offer available during 28–29 June, for on-site sales from either the QAG or GOMA Stores. Members also have access to a range of events and offers in conjunction with the exhibition including, talks by curators and chefs, after-hours exhibition access, unique dining experiences in the GOMA Restaurant, discussion groups, as well as 'Harvest' related discounts. Read more.