I use Instagram daily as a visual diary and online sketchbook for all of my creative and food work.

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I recorded much of the KAI x RYCHÈL THÉRIN project via Instagram. Using the app I was able to get in contact with other natural dyers, foragers and importantly, keep a creative exchange going with my sister, who I was collaborating with. 

The Imprint tablecloth from the Kohi Kai project was the inspiration for the table design concept.

 

For the plating of food and table decoration, I brought in some of the ideas from the MMM Gala commission I made for NENI in 2017; we used glass plates so that the food floated above the Imprint table cloth; and the napkins were also dyed with edible foraged plants that were used in the menu.

To decorate the table, I used handmade ceramic Ipu (pots), foraged and home sprouted plants and seeds. I wanted these decorations to be conversation starters, rather than just for show.

My sister is a Chef, and knows my artwork well, so when we were coming up with the dishes, we had a solid idea of what the food should be, and how the menu could develop. 

I loved the idea of a dinner, because more of my Kohi Kai project could be shown, and food is my second great passion! Bringing these threads of our work together, and sharing them with people felt like we were staging an immersive performance, where all of the elements on offer - food, environment, discussion, culture, people, place; were working together to create a very specific and unique experience.

To create an active space for whakawhanaungatanga  [the establishing of positive and meaningful relationships], my sister and I asked our mum to Mihimihi for us [to welcome and introduce us and the project to the guests].