headonism #08: long prawn

August 2, 2022BY Desa Potato Head
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Generally, leaving prawns in the sun is not encouraged, despite this we have invited Melbourne-based Long Prawn for a week of layered food events.

 

Long Prawn is an artistic food practice headed up by Frederick GM Mora and Lauren B Stephens that delivers rigorously researched food expertise heavily seasoned with creative event design. Food enveloped in community, props and performance from buffet tables to nouveau-haute cuisine – responsive, rewarding and resourceful eating, ideas, events and workshops. Producing food events that thoughtfully and resourcefully respond to a theme, location and purpose. Thinking and cooking since 2015.

 

On Saturday, Long Prawn will debut and read their cookbook Devils on Horseback, The Cookbook, which looks at how oddly named dishes got their titles, alongside a bonus zine featuring Indonesian dishes assembled by the Fed by Madè team.

Saturday, 6 Aug 2022
“DEVILS ON HORSEBACK” 4D READING with Long Prawn
3PM- 4PM @ STUDIO EKSOTIKA
Free event

 

That evening the Prawns will be pairing with fermentation wizard Rough Rice on the rooftop, expect powerful food and a cheeky presentation from the pair, with genre flames from Sullivan.

 

On Sunday the Prawns will host a seafood tool making workshop using recycled materials, after the workshop guests will test their tools on a feast prepared by local seafood whispered Empak Locale.

 

Sunday, 7 Aug 2022
LONG PRAWN x EMPAK LOCALE
Seafood Making Tools + Lunch
12 PM – 3 PM @ IJEN

IDR 350,000 nett includes workshop with seafood lunch by Empak Locale and take-home souvenirs (apron + tools)

Long Prawn cherishes the world of tools and how they can unlock new ideas, new flavours and good food. Sadly, when we add a tool to our belt, we often also add new plastic into the world. This workshop will show participants clever ways to use waste to make their own long-lasting tools or give existing one’s new life. From crab crackers to oyster shuckers to crayfish forks, guests will leave with their customised and sustainable eating utensils.

To test out their tools a spread of vibrant seafood will be offered. The art of breaking down seafood is not one to be taken for granted, so we will have a few masters on hand to show you how to best break down and eat your meal.

Workshop will cover:

  1. TOOL MAKING: Using recycled materials such as diverted sea plastic and heat, rope, string, wire etc people customise and create their own seafood tools.
  2. BREAKING IT DOWN: Long Prawn and Empak Locale show guests how best to break down a crab, open an oyster or peel a prawn.
  3. EAT IMPLEMENT: Guests use their new tools and knowledge to eat through a banquet of seafood with bibs and table covering to get messy.

 

Book your spot through Desa Potato Head Service Center +6281138007979.