A couple of weeks ago, we gave you a heads up about Fusion: the art of eating – Craft ACT: Craft + Design Centre‘s innovative fundraising event for 2013. Promising a fusion of fabulous food and inspiring design, the premise was to team the region’s designers and artists with local restaurants to serve the finest in Canberra regional produce on quality designed and created objects.

This unique designer and restaurateur pairing came to fruition last night, in a pop-up event in a vacant space on Level 9 of New Acton’s Nishi Building. As you’d expect from an organisation that’s all about promoting creativity, it was a truly unique event from Craft ACT: this was not a traditional dinner in any sense of the word.

Mismatched tables and chairs (some which we recognised our recent dinner at 10 Yards) were assembled in various formations – some for larger groups, some for couples. We snagged ourselves a couple of comfortable timber chairs in a dimly lit part of the room: the amazing view of Commonwealth Bridge at our backs, musicians at right, and the ‘pass’ at our left. It was a fantastic position, as we got to truly be part of events; enjoying the excellent tunes from Michael Liu and Xavier Dunn; and watching the chefs as they plated the canapé-size courses.

The service was excellent throughout the night, as you’d expect from a crew coordinated by Michael Gray (head of food and beverage for the Molonglo Group), and our glasses were kept topped up with Pankhurst Wines ‘Christabel’ 2009 Sparkling Pinot Chardonnay and ‘Adela’ 2009 Sparkling Cabernet, and Lark Hill Winery’s Dark Horse 2013 Biodynamic Viognier and 2013 Biodynamic Sangiovese. 

And then it was time for the food. Working as a team for the first time, chef Adam Bantock from Two Before Ten (and the soon-to-open, A.Baker); Soju Girl’s Derek Brown; Močan & Green Grout’s Sean McConnell; and Mr Frugii himself, John Marshall, worked together to deliver their creations to the sold out event.

Kicking things off in style were two starters from Two Before Ten: “Dutton Park” duck rillette, quince and rye; and truffled “Yass” mushrooms, quail egg, pumpernickel and pecorino – both presented on amazing Coolamon platters by F!nk + Co. It was a treat to see Sean carefully shave the truffles, as Adam painstakingly assembled the courses.

Coming next were two courses from Soju Girl – a refreshing dish of Citrus cured ocean trout in serving ware from Moraig McKenna, followed by a dish that would have made Heston Blumenthal green with envy – freeze-dried corn, corn butter and truffle snow, served on handcrafted spoons by Alison Jackson.

Then it was the turn of Močan & Green Grout, and my favourite dish of the night – Crystal Bay prawn, horseradish, creme fraiche, brioche – presented in small mismatched bowls that you just wanted to curl your hands around, by Moraig McKenna, Gail Nichols and Sandy Lockwood. Hot on its heels was pulled lamb shoulder brik, harissa, yoghurt, parsnip, on serving ware by Chris Harford and Cathy Franzi.

On to dessert, and Močan & Green Grout’s Soft chocolate, hazelnut, mandarin made an entrance on on serving ware by MAKEOUT Design. In a word – yum. Rich chocolate, fresh mandarin and nutty crunch…just divine.

But it wasn’t over yet. Frugii Raspberry and Marzipan icecreams were carried out on specially designed paddles, made by the Australian National University School of Art Furniture Workshop; and rounding out the night was Silo Bakery’s Epoisses, Barone Rosso and Gippsland blue served with brioche crumbs, grissini, walnut and rye sourdough, quince paste and moscato jelly on serving ware by Greg Daly.

It was a nine-course extravaganza that the most established restaurant would have been proud of, made even more impressive by the fact that everything (furniture, food, tableware, etc. etc.) had to be transported to the space and was made in a makeshift kitchen. Personally, I loved seeing chefs from different restaurants working together – no egos, just a focus on delivering excellent food.

It was a lovely night of flowing conversation and minimal ‘structure’ – people felt free to drift by the artworks on display as part of the silent auction (we picked up the Two Before Ten Ultimate Coffee Experience – hey, people say that good coffee is an art!), and to enjoy the laidback performance of the local award winning musicians.

But, for me, the best part of the night was that it was ambitious, creative and unique – and shows how Canberra’s confidence in its creative soul – and pride in its homegrown talent – is continuing to grow. Word on the grapevine is that Craft ACT has plans to extend the pairing of food and art to local restaurants in the near future – you won’t want to miss it.

UPDATE – DETAILS FOR FUSION 2014

Held at the Museum of Australian Democracy at Old Parliament House, Fusion: the art of eating marks the launch of the DESIGN Canberra Festival and is the major fundraiser for Craft ACT: Craft and Design Centre.

Andrea Ho, ABC’s Local Content Manager, will be the Master of Ceremonies for the event. There will also be live music, a silent auction, a raffle of local product and produce and a door prize by Australian silversmith Oliver Smith. Each guest will receive a gift box at the end of the evening.

Craft ACT is a leading national craft and design organisation. Each year it supports an extensive suite of exhibitions, a range of exciting public programs and provides advocacy and professional development for contemporary craft practitioners.

Featured designers will be Annette Blair; Margaret Brown; Rebecca Dowling; Nellie Peoples + Sam Tompkins, Cathy Franzi + Chris Harford and Gilbert Riedelbauch; and featured restaurants will be A. Baker; Močan and Green Grout; Monster Kitchen and Bar, Loading Zone, Two Before Ten and Restaurant Associates.

the essentials

What: Fusion: the art of eating
When: 7pm, Wednesday 19 November, 2014
Where: Museum of Australian Democracy at Old Parliament House
How much: $150pp
Tickets: Buy online at www.eventbrite.com