Taste of Sydney is on again for 2014 – from 13th to 16th March. This year, there’s a line up of Sydney and NSW restaurants and some of sydneycool’s favourite chefs as well the chance to sample some pop-up restaurants. Read on for sydneycool’s guide to Taste of Sydney 2014.
First sydneycool’s restaurant picks – Porteno in Cleveland St Surry Hills,
Ben Milgate and Elvis Abrahamowicz – Porteno
4Fourteen and Four in Hand, Bloodwood in Newtown and from the Southern Highlands – Biota Dining. Also keep an eye out for Longrain (looking forward to the new Asian eatery on the Macleay St restaurant strip due to open in May from Sam Christie – Longrain Partner and chef Jonathan Barthelmess from Apollo). Our chef choices – Ben Milgate and Elvis Abrahamowicz from Porteno and Bodega, Colin Fassnidge and Carla Jones from 4Fourteen and Four in Hand, Louis Tikaram from Longrain.
Shaved squid/ smoked eel – Four in Hand
Celebrity chef – Colin Fassnidge
This year, a new addition – you can experience the 6 bar/food concepts, promoted through IconPark (the latest in crowdfunding – the world’s first online platform and real estate fund dedicated to bars and restaurants). They’re all in one place - you help decide which concept will open its doors for 3 months in the IconPark space in Stanley Street. Check out the video pitches – like the look of Sedgwick Ave and Stanley St Merchants.
Momofuku Seiobo – The bar – walk-ins only. Smooth and friendly service – effortlessly done – a reinvented menu at the Bar, interesting food like a katsu sandwich – some food traditionalists would be wondering.
Bar menu monday 24 February 2014 – Momofuku Sydney
We started with a couple of glasses of a Mark Angeli ‘La Lune’ chenin blanc from Touraine – love the way you get to taste when doing by the glass. The bar menu is a compact version of the full degustation menu, sort of – it’s innovative, simple presentation and dynamic flavours. On the night – the pickles are a must – crisp and crunchy, tartness as you would expect but with a gentle sweet finish – beetroot, radish, cucumber.
Pickles – Momofuku Seiobo
Roasted rice cakes, xo sauce, lamb – crunchy rice batons smoothered in meaty spicy sauce – superb and quite filling. The classic Momofuku pork buns – always a winner – the best in town are still at Momofuku.
Classic Pork Bun still the best at – Momofuku Seiobo
And because this was bar food – the spanner crab roll and potato crisps. The spanner crab is wonderful to eat straight out of its sweet brioche style of bread – washed down with Sciacarello Domaine Comte Abatucci – a rose from Corsica.
Spanner crab celery salt crisp – Momofuku Seiobo
Disc of Radish dusted with fermented beans – Momofuku Seiobo
Chef de cuisine at Momofuku Seiobo is Ben Greeno, originally from the UK, he’s worked at all the Momofuku New York restaurants before he came to open the Momofuku in Sydney.
View across the bar – Momofuku Seiobo
The bar at Momofuku Seiobo in Sydney – David Chang’s three hatted Sydney restaurant owes a lot to the real talent from chef Ben Greeno and his brilliant team. The bar at Momofuku is a Star in our skies.
Hong Kong is one in a handful of global cities that has built a reputation for contemporary art as well as great food. There are a multitude of Michelin starred restaurants, international galleries like White Cube and Gagosian and so many good local ones as well as the Hong Kong art fair, which sits alongside Basel and Miami.
View of Kowloon Hong Kong – ICC Tower Kowloon
Man Mo Temple Hollywood Road Hong Kong Central
White Cube Gallery Hong Kong
The main art exhibition we were in Hong Kong for was The Chapman Brothers – Jake and Dinos Chapman’s ‘The Sum of All Evil” at White Cube in Connaught Road Central.
White Cube Gallery – Hong Kong
The Chapman Bros are part of the Young British Artists movement, along with Marc Quinn, Michael Landy, Tracey Emin and Damien Hirst.
In Australia, the Chapman Brothers exhibited as part of the 17th Biennale of Sydney in 2010.
Jake and Dinos Chapman
You enter the ground floor of the gallery – ‘The Sum of all Evil’ is the most densely detailed diorama installation that Jake and Dinos have yet created. In this ‘Hell’ landscape, you are overwhelmed by intricately detailed and realistic Nazi soldiers, along other characters like Ronald McDonald, committing violent, savage acts set in this cataclysmic world. Presented in four voluminous glass cases, this work is conglomeration of the worst possible ‘evils’, with violence and cruelty running amok across time. Jake Chapman explains ‘We’re making work that contradicts the idea that art is inherently good and based on idealism.”
Upstairs on the first floor, you experience a set of four new diorama sculptures amplifying the same themes, one with Ronald McDonald as a sad fisherman on a broken jetty, his legs swinging over a lake full of dead bodies.
There’s also a series of found paintings that Jake and Dinos Chapman have as they say ‘reworked and improved’. These paintings by unknown artists, often portraits, which are defaced – again often grotesque, playing with their theme of art not always being good and positive.
Jake and Dinos Chapman – One Day you will No Longer No 5
Gagossian Gallery Hong Kong
The other exhibition we were in Hong Kong for was Jean-Michel Basquiat at Gagosian Gallery in Pedder St. A wide ranging retrospective – that gives a deep insight into Basquiat and his work, particularly true of his Self Portrait from 1984 and also the large scale works. Basquiat, like his contemporary – NYC artist Keith Haring, really combined materials and techniques that were more of the street than more traditional art practice.
Jean Michel Basquiat – Self Portrait 1984 Image: Gagiosian Gallery
Of course, we couldn’t be in Hong Kong without sampling some of the city’s renown cuisine.
Tim Ho Wan Restaurant
Two very different food experiences – the assistant at White Cube Gallery said we had to try Michelin starred Tim Ho Wan not far away in the Kong Kong MTR station. Tim Ho Wan, with branches across Hong Kong, delivers the freshest dim sum – like you’ve never tasted before. Put your name on the list and wait and wait and wait until your number is yelled into the air and run for your table. The 45 + mins was worth it, it’s food you think of days later and the service is so Hong Kong, super efficient and to the point.
The long wait at Tim Ho Wan – MTR Hong Kong
Best Dim Sum at Tim Ho Wan – MTR Hong Kong
Dim Sum at Tim Ho Wan – MTR Hong Kong
Heichinrou Restaurant – classic Cantonese food and a formal restaurant – one of the dishes we tried was chicken with plum sauce. The chicken was steamed, so moist and tender and the plum sauce was nothing short of outstanding – the taste was layered dark and natural, with a musky smokiness. The perfect tartness delivered by whole plums with stones still intact – this was a brilliant chicken dish. We are off to Hong Kong again in a couple of weeks and this dish is high on our agenda – can’t wait.
Heichinrou Restaurant Hong Kong
Chicken with plum sauce – Heichinrou Restaurant Hong Kong
Dim Sum – Heichinrou Restaurant Hong Kong
We love shopping in Hong Kong and looking around some of the best food markets – from butchers to flowers and everything inbetween, That makes Hong Kong one of the best global cities for eating.
Hong Kong market shopping
If you’re after brilliant contemporary art and great food, Hong Kong delivers this and so much more. It’s one of our favourite cities, along with Paris, NYC, London, Berlin and Sydney.
After the Palm Beach crawl, which is pretty much bumper to bumper from the city, it’s time for some sustenance. And what better way than taking the opportunity to try out the latest beachside place and have lunch at Cranky Fins Holidae Inn.
Inside Cranky Fins at Palm Beach
Cranky Fins has just opened in Beach Road at Palm Beach north opposite the Golf Club. It’s a beachside /island life themed diner/bar – the design, like the non Cape Cod version of The Fish Shop in Potts Point Sydney. There’s signs and artwork crammed around the walls – created by surfer/artist Ozzie Wright, Mambo designer Gerry Wedd and artist James Brown. Cranky Fins Holidae Inn Palm Beach is the offspring of The Bucket List at Bondi Beach in Sydney – from Bucket List owner Andy Ruwald and head chef Tom Walton.
Cranky Fins – Palm Beach
Lunch time on a Sunday in high summer at Palm Beach, one of Sydney’s million $$$$$ spot for holiday homes of the rich and famous. Cranky Fins is packed with the Palm Beach crowd – lots of families with kids, people who have just come from the beach etc. I bet they are more Rolexes and Black Amex in this beachside diner than anywhere in Sydney – have you got the drift yet? Easy and relaxed menu – lots of seafood and all very casual – ceviche, cemitas, whole fish, tacos, prawns in a bucket – almost the same as Bucket List’s menu as you’d expect – the head chef of both is Tom Walton. Drinks (because there’s a substantial bar inside) – a tight wine list, beers on tap including James Squires Cider (refreshing on a hot day) and some homegrown cocktails like a bellini with elderflower and grapefruit.
Tacos – Cranky Fins
We tried the crisp crab cakes w ranch sauce ($19), house cured tuna pastrami w pickles and tomato Catalan bread ($18) and iceberg wedge salad w. radish and raunch sauce ($7). The crab cakes had a good crunch on the outside and hot on the inside but not particularly exciting with flavour, the tuna – the encrusted chillii on the tuna added spice as well as the jalapenos. The food was fresh, tasty and easy to eat.
Crab cakes – Cranky Fins
House cured tuna pastrami – Cranky Fins
Iceberg wedge salad – Cranky Fins
This is a DIY diner at the beach – you place your own order at the bar – both food and drinks, came quickly and it was very, very busy.
Bucket of prawns – Cranky Fins
Cranky Fins will be a welcome addition to the Palm Beach cafe/bar choice – it delivers very casual, lots of fun beachside dining. It is what it is.
Cool sydney bars come in all shapes, sizes and themes – we love small bars and one that fits the bill is Uncle Ming’s Bar in York St, Sydney.
Entrance – Uncle Ming's Bar
Now the Uncle Ming’s story goes – Uncle Ming, one of Shanghai’s most notorious figures,- started a life of crime as a policeman collecting protection money from local opium traders. He became so powerful that, by the 1920’s, he had to leave China. Uncle Ming settled in Sydney and set up a community place for the local Chinese expat community to meet and have drink. So Uncle Ming’s Bar is one the site of this community hall.
Uncle Ming's bar
Many small Sydney CBD bars are down a flight of stairs off the street – this time it’s 55 York Street. Once inside, you’re enveloped by dimly lit alcoves, red lanterns, a warm old Shanghai bar with pictures of the past everywhere – the bar with stools is off to the left of the main area with a view to the kitchen through a large round window straight ahead. Check out the cocktails – their own specials, like Bruce Lee – sloe gin, vodka, peach and ginger beer and some takes on classics like a spicy margarita. The barman suggested trying a margarita with chilli bitters and sprinkled with few chilli flakes – and not half bad. He says he likes using spices in cocktails and there’s a few like this on the list.
Spicy Margarita – chilli bitters
We also had to try a classic martini – Uncle Ming’s stock a gin we haven’t seen many places before – Professor Cornelius Appleforths Bathtub Gin made using the traditional method of infusing. Result – gin that’s big on juniper and spice and light on botanicals – perfect for a dry martini.
There’s a wide of range of Asian spirits – of course, sake also Soju/Shochu – a spirit that hails from Korea and Japan – it’s made from barley, rice or sweet potato. Try out Baiju – a Chinese Strong Spirit that’s made from many different grains and aged for many years. But we were impressed by one of the widest and most diverse range of whiskies – Japanese – Nikka and Suntory, Taiwanese, Bourbon and Rye and Scottish/Irish. Many a long winter’s evening could be spent here with a drop or two of your favourite single malt whisky.
The bar at Uncle Mings
To eat, in keeping with the Chinese theme – dumplings – Pork & Chive, Pork Dim Sim, Scallop Gow Gee, Prawn Dumpling, BBQ Duck Buns and a few more to stave off late night hunger.
Cooking up a storm
Uncle Ming’s Bar – a little bit old Shanghai (or at least a Sydney version of old Shanghai), and on the nights we’ve been there the crowd was a cool easy looking inner city group with a friendly vibe, sharp service and music from past decades to make you want to tap your boots to. All adding up to a cool Sydney bar.
Colin Fassnidge’s Four in Hand Restaurant in Paddington Sydney, has a been a cool restaurant of sydneycool’s for a long time. A long Saturday lunch gives us time to sample how Colin Fassnidge’s food has evolved. Of course, Colin Fassnidge now has a whole new group of followers from around Australia since his guest appearances on My KItchen Rules 2013 and 2014, also a host of other celebrity events. The public’s thirst for Colin is insatiable, seems like there is no stopping this husband, father, chef, avid motor biker rider, social media junkie, and of course the latest G Q Magazine chef of the year and the list goes on – I would like some of that energy that runs through his hot Irish blood.
Celebrity chef – Colin Fassnidge
Four in Hand Restaurant is a classic dining room in Sydney. And it’s always a breath of fresh air sitting in this quiet suburban street in Paddington, after all the concrete and austerity that predominates Sydney restaurant spaces. Four in Hand is to due to have renovations early 2014.
Dining Room at Four in Hand
We started our afternoon with Chiyo Shuzo ‘Shinomine Chokara chilled sake - the perfect prelude to our long afternoon lunch. Chef Paul Farag was in charge of the kitchen on this day. To start, shaved squid with smoked eel, baby beets and dashi jelly – the gentle smokiness of the eel travelled through this dish with the crunchy bite and earthiness of the beets, letting the squid almost take a back seat with the clean transparent sweetness of the dashi jelly.
Shaved squid/ smoked eel – Four in Hand
Fennel Custard with Crab and Hazelnut – The very gentle fennel custard was smooth and creamy, contrasted with the crunch of the hazelnuts letting the ever so fresh tasting crab remain the star – for me a little too much sweetness in this dish.
Fennel custard/ crab/ hazelnut – Four in Hand
Poached lemon chicken with parsley puree and stuffing – classic chicken with lemon and stuffing reinvented but staying true to its origins. The succulent poached chicken delivered an intense lemon flavour, matched with the greenness of the parsley and a disc of stuffing – perfect fluffy roast potato if ever there was.
Poached lemon chicken – Four in Hand
Four in Hand Dining Room
Confit lamb breast with tongue, melon, pea and feta – the lamb was rich and tender and the salty feta really was in perfect contrast. The tongue came in on another protein level but this time a crumbly texture in the mouth and every now and then the watery sweetness from the melon lifted everything with a cleansing lightness.
Lamb confit, tongue, melon, feta – Four in Hand
And of course, we couldn’t go pass the colcannon – one of the Four in Hand Irish classics and it was the best.
The cheeseboard at Four in Hand is always spot on – this time we chose an English blue, and hard Italian matured in prosecco and a French sheeps milk, matched with the best lavosh, apple puree, fine apple slice and muscatels. On the dessert list, our pick – macadamia and condensed milk parfait with honey from Colin’s bee hives on the rooftop of Four in Hand restaurant.
Cheeseboard – Four in Hand
Ata Rangi ‘Crimson’ Pinot Noir from Martinborough in New Zealand – the wine for our lunch.
We were told this is a new menu – and in some ways, it showed – the wait staff weren’t entirely clear about anything, also the presentation of the food on the plates was messy at times and with no clear vision. Only minor issues I know, but at this level of dining it must be noted. Four in Hand Restaurant is classic dining and with a chef like Colin Fassnidge at the helm, it is one of Sydney’s good food experiences.
Petit Fours – Four In Hand
It’ll be good to see the new Four in Hand renovations in 2014 – we want it to remain one of the cool sydney restaurants. With all the casual eating and food styles around, it’s great to experience the very professional Four in Hand restaurant.
Carriageworks at Wilson Street, Eveleigh is the fastest growing contemporary arts venue in Sydney - and sydneycool was there for the launch of its 2014 program. The Carriageworks 2014 program launch kicked off with a party crowd celebrating the arts in Sydney and Carriageworks role in this – from dance to visual arts to full contemporary art installations like Chance by Christian Boltanski. The crowd was treated to a preview of the big year ahead from Carriageworks Director Lisa Havilah and the best dumplings and eats from celebrity chef Kylie Kwong.
The crowd at the launch
Kylie was announced as an Ambassador of the Carriageworks 2014 Program.
Shanghai Bolero Triptych at Carriageworks – Image: Tim Somerset
We’ve picked a few of the highlights for the year – just some of the performances during 2014. In 2014 Carriageworks is again one of the venues for the Sydney Festival, and for the first time one of the venues for the 19th Biennale of Sydney which runs from 21st March to 9 June 2014. Starting the year, a cool contemporary arts event – Chance – the installation by French contemporary artist Christian Boltanski.
Christian Boltanski – Chance at Carriageworks
Then the Sydney Festival events – La Voix Humane - it’s a monologue by French poet Jean Cocteau – a woman calls up her ex-lover, pleading with the voice on the other end of the line, she sinks deeper and deeper into despair. La Voix Humaine is on at Carriageworks from 9th to 13th January.
La Voix Humaine – Sydney Festival
Coming back to Carriageworks is Lemi Ponifasio and his acclaimed dance company Mau – this was one of sydneycool’s 2013 favourites with Birds with Sky Mirrors. in 2014 there’s the Australian premiere of Stones in her Mouth – on from 28 to 31 May. A ten-member ensemble of Maori woman drawing on the Maori tradition of poetry and chant. This is a powerful work about resilience and outrage in the face of social and political change.
Stones in Her Mouth by dance company Mau at Carriageworks Image: MAU
For the first time in 2014, Carriageworks is a major venue for the 19th Biennale of Sydney: You Imagine What You Desire. The works at Carriageworks explore the language, materials and story of the theatre and film worlds. Among the artists featured: Israeli-born Yael Bartana, Australian artist Mathias Poledna and the world premiere of a new work by celebrated British artist Tacita Dean – part of the Young British Artist movement.
Yael Bartana, Inferno, 2013 (production still) single channel 2K video, colour, sound Courtesy the artist; Petzel Gallery, New York; Annet Gelink Gallery, Amsterdam; and Sommer Contemporary Art, Tel Aviv Photograph: Fabio Braga
Also in March is the Sydney premiere of internationally acclaimed Ganesh Versus the Third Reich from 12 to 15 March. Winner of the 2012 Helpmann award for Best Play, it follows the story of Hindu god Ganesh travelling through Nazi Germany to reclaim the swastika, an ancient Hindu symbol.
Ganesh versus Third Reich – Back to Back Theatre at Carriageworks Image: Jeff Busby
Carriageworks is in the old Eveleigh Rail Yards at Wilson Street, in the emerging cool Redfern Waterloo precinct. It’s the perfect and fastest growing contemporary art venue – huge spaces, high ceilings – all in the original 19th industrial design of the original railway carriage and blacksmith workshops – many of the heritage details have been kept. And as a coup for Carriageworks, they have sceured the Mercedes Benz Australian Fashion Week.
Now… Sydney really loves serious money - especially when it’s a new restaurant and bar concept – sydneycool was invited to the opening of Waitan in Sussex St in Chinatown. Here is a taste of Waitan Sydney.
O Lounge – at Waitan Chinatown
Waitan looks to deliver the ultimate contemporary Asian food experience – honouring the traditional and including new Asian food concepts. And the two Asian hospitality groups behind Waitan know a thing or two about Asian cuisine – Tung Lok with restaurants in Singapore, China, Indonesia, India and Japan and China-based Xiang Er Qing.
Main dining area at Waitan
This place says serious money and investment with a price tag around the $10 million mark. Waitan is set over two levels in a new building in Sussex St, right next door to Sussex Food Court – home of the wonderful Ramen Ikkyu.
The kitchen at Waitan – Chinatown
Waitan has a myriad of restaurants and bars; O Lounge fitted out like a modern version of a Chinatown opium den, the Dining Bar which is the whisky bar. On the first level there’s an exhibition-style kitchen, noodle/dim sim bar and the main bar.
Peking duck – Waitan Chinatown
To the side are separate booths offering a degustation menu of delicately presented Asian cuisine in addition to private dining rooms. Waitan’s executive chef, John Rankin has worked at Quay, Astral and Sean’s Kitchen, not a bad line up on any chefs resume.
O Lounge – Waitan Chinatown
Waitan delivers luxury Asian restaurant and bar experience – from what you’d usually get in Sydney - it’s open Monday to Sunday 6pm till 12am.
Sydney contemporary art lineup continues with CHANCE – one of the most important art works by French contemporary artist Christian Boltanski, coming up this January 2014 at Carriageworks, in conjunction with Sydney Festival. This is not to be missed if you’re an art professional, enthusiast or novice in the world of contemporary art. sydneycool was lucky to see this work at the Biennale di Venezia in 2011 so we’re excited that it’s coming to Sydney and being shown in such a great location like Carriageworks.
The Artist Christian Boltanski
Born in 1944, Christian Boltanski is one of the most influential artists of our time – he’s known for his highly personal body of work exploring memory, loss, birth and death. More latterly his work focuses on death and commemoration.
Christian Boltanski – CHANCE
CHANCE is an immense and complex installation – it’s like a oversize filmstrip running on large scaffolding so it looks like a giant film projector or newspaper press. You walk underneath and inside the scaffolding with a large filmstrip moving through it. The filmstrip is a series of photographs of newborn babies, taken from birth notices in Polish newspapers. There’s also two digital clocks which show the number of births and deaths across the world in real-time. Every evening at midnight, these clocks provide the figures for the day and tally a summary of births and deaths.
Chance at Carriageworks
Another aspect of the exhibition at Carriageworks will be Boltanski’s game CHANCE. Resembling a casino slot-machine, the game is made from a mural of the top, middle and bottom segments of human faces projected onto a screen. By pressing a button, you can pause the images and create an amalgamated face, a misshapen mash of young and old. On occasions when the face components match – a prize will be issued to the visitor.
Boltanski has said that the Chance game is about hazard… ‘I mixed together portraits of Polish newborns and deceased elderly Swiss people. I cut each face into three parts: forehead, eyes and mouth. As in a slot machine, you push the button and have a randomly assembled face’ Boltanski’s idea is that we’re linked to chance from the moment our parents made love.
Christian Boltanski – Chance at Carriageworks
Boltanski has had many solo exhibitions including the Centre Georges Pompidou in Paris; Park Avenue Armory in New York and the Serpertine Gallery London. MONA in Hobart has Boltanski’s work C.B. (The life of C. B.) 2010 – as part of its collection. He’s participated in Documenta and represented France at the 54th Venice Biennale in 2011.
Chance is on at at Carriageworks from 10 January through till 23 March 2014. And is another substantial contribution from Carriageworks to the sydney contemporary arts scene - across all genres; dance, art, music and theatre.
Sydney contemporary art scene is vibrant and enthusiastic all year but our long summer months allow us to show off so much more art in open spaces. sydneycool has put together a small and not to miss list so you get the best of the best so here’s our top picks of the ‘must sees’.
Niels Astrup's previous sculpture for Sculpture by the Sea Bondi
The annual Sculpture by the Sea runs from 24 October to 10 November and so Bondi Beach to Tamarama Beach and coastline morphs into the world’s largest temporary sculpture park. This year – 107 very diverse sculptures by artists from 14 countries with 50 artists exhibiting for the first time in the Sydney Sculpture by the Sea. After a break of a few years Danish sculptor Niels Astrup, is creating a work on the sea – a floating piece. Other highlights include Chinese artist Qian Sihua’s large bubble-gum blowing head
Qian Shia – Sculpture by the Sea Bondi
large kinetic works by Hiroyuki Kita from Japan, New Zealand sculptor Phil Price and two works by the late Bert Flugelman AM, one of the most celebrated Australian sculptors.
November is – WAR IS OVER! (If you want it) – the first Australian survey of Yoko Ono’s work at Museum of Contemporary Art Australia in Sydney. In this exhibition, there’s sculpture, immersive installations, written texts, films, sound compositions and participatory art works involving a range of hands-on activities.
The exhibition highlights include Wish Tree for Sydney – visitors write their private wishes on small paper cards and tie them to branches of native Australian trees. Over time, the cards accumulate like blossoms and become symbolic of the collective power of hopes and dreams. The other major installation is Telephone in Amaze – a transparent maze which visitors walk through. In the centre is a telephone which Ono rings periodically over the course of the exhibition and speaks to the person who answers.
Yoko Ono – Cut Piece – The War is Over – MCA Sydney 15th November 2013 to 23 February 2014
In January 2014 as part of the Sydney Festival, the 28th Kaldor Public Art Project presents three works by internationally acclaimed contemporary artist Roman Ondák. It’s on at Parramatta Town Hall from 10 until 24 January 2014. There’s two of his most celebrated works and one new work by the Slovakian artist. sydneycool is excited to see the return of `Swap’, it was one of the rooms in the last Kaldor Art Project - 13 Rooms in April 2013. ‘Swap’ is a performance work involving the public in a chain of barter and exchange that blends art with everyday life.
The other previously shown work is Measuring the Universe’ (2007), last seen at MoMA in New York and the TATE St Ives in England.
The new work, especially concieved for Kaldor Public Art Projects – ‘Terrace’ is a reproduction of Ondak’s own terrace at his home in Bratislava, Slovakia.
February is time for the 29th Kaldor Public Art Project – this time contemporary artist Tino Sehgal’s work This is so contemporary – first presented at the 2005 Venice Biennale. Sehgal, who received the Golden Lion at the 2013 Biennale di Venezia, creates innovative works that consist purely of live encounters between people in museums.
Sehgal sets up encounters between his performers through dance, voice and movement. His works, which respond directly to visitors, are probably better described as live works rather than performance works. John Kaldor says that Sehgal’s works ‘..open our eyes to a radical new way to engage with art, they must be experienced to be fully understood’. He first saw Sehgal’s work Kiss at the Berlin Biennale 2006 was mesmerised by its power and simple beauty.
sydneycool was at the venice biennale 2013 and got the chance to see Tino Seghal’s work – here’s a clip of that work.