Food Obsession

This week Juliette, our Curator, has been in the kitchen again and this time she has made a recipe that was a favourite of Claude Monet. This recipe is a great one to try right now because chestnuts are in season. When roasting chestnuts, it is imperative to score them first, otherwise, as Juliette found out, they explode loudly with great force, coating the inside of your oven with millions of tiny chestnut fragments.

South Melbourne Market is an excellent option to stock up on seasonal fruit and veg, and it is now even easier to be healthy as you can drop into their drive-through.

Our curator Juliette Hanson has created this beautiful activity called 'Blueberry Poles', tribute to Jackson Pollock's artwork 'Blue Poles', that you can do with your children.

MONA cookbook details ways to eat invasive species. In the age of MasterChef and Instagram posts, food has increasingly become an artform. But a new cookbook takes it to surreal and extreme new lengths, with dishes like whole-roasted camel stuffed with a large goat, and possum served with salt-baked vegetables.

"When I touch my knife, my mind gives up to the heart and it transmits directly, to the hands, giving different forms to the decorations. It’s like magic"

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