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CULINARY MODERNISM

With every new ingredient that I see, I can’t help but wonder what more it could be... Shapes, textures, structures, colours and flavours, along with all the relationships that could exist between them.

Pictured with enough force, a blood orange can be so intensified that you can almost taste the sweet and sour flavours of the deep red juice. A Tripping Shrimp, cast as a crustacean indulging in a generous snort of aromatic powder drawn from citrus peels, becomes trapped in ecstasy: even if all of the wonderful flavours are concentrated in the shrimp’s head, what might actually be going on inside its little mind? Take a sumptuous côte de boeuf, dress it up in a wig of beetroot, and watch the magic happen: inspiration casts a new face on the beef, prompting us to develop a more conscious appreciation of the object before our eyes. In this way I visualize the endless inspirations and associations to culinary beauty.

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TRIPPING SHRIMP

Dutch shrimp with powdered orangepeel

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SPEACHLESS

Peach, saffron, mandarine

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REUNITED

Oyster, dark beer, sea lettuce

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EGG CITING

Egg with apple wig

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DUTCH JEWEL

Oyster, cucumber, ice cold gin

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DO NOT DISTURB

Drunken Dorade fish with cork

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APPLECORE

Just apple

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SEA PARTY

Gurnard slurping red wine

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BLODDY ORANGE

Pierced blood orange

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HAPPY COW

Beef with beet

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EARTH FLAKES

Crunchy cristallines of purple and orange carro

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TASTY PIXELS

Watermelon with red wine syrup

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SEA OF LOVE

Mackerel diving in redbeet juice