Retro prawn cocktail(Read article summary)
Prawn, or shrimp, cocktail has been a classic appetizer from decade to decade.
Feasting On Art
The collages and paintings by Maz Dixon featuring â€śThe Big Things of Australia,â€ť will be featured in the upcoming curated exhibition â€śArt + Food: Beyond the Still Lifeâ€ť at Brenda May Gallery in Sydney. 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 â€śBig Thingâ€ť 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 Dixonâ€™s "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, â€śOur view of the landscape is heavily mediated by mass-produced travel ephemera such as maps, souvenirs and postcards.â€ť The small series of paintings and collages in â€śArt + Foodâ€ť explore the â€śgap between a travellerâ€™s 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.â€ťÂ
"Monument (Prawn)" can be viewed at Brenda May Gallery starting on Tuesday, Oct. 2, as part of the curated exhibition â€śArt + Food: Beyond the Still Life.â€ť
Retro Prawn Cocktail
Â Yield: 3/4 cup of sauce suitable for around 500 grams (about 1 lb.) of prawns
1/4 cup tomato ketchup
Â 1/4 cup chili sauce
Â 2 tablespoons horseradish purĂ©e
Â 1 teaspoon Worcestershire sauce
Â 2 tablespoons lemon juice
Â Dash of Tabasco sauce
Â 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:Â Shellfish Ceviche
Megan Fizell is the curator of the exhibitÂ â€śArt + Food: Beyond the Still Life.â€ť