Artspace

James Tylor

Language/Language Group: Kaurna
Website: www.jamestylor.com

Instagram: @jamesptylor

Mai: Kaurna Indigenous Food from the Adelaide Plains in South Australia.

My action is a series of nine contemporary recipes created about the environment of Kaurna nation. To accompany each Mai recipe, I will be providing information about the different indigenous plant ingredients that I use.

Artist bio

James Tylor’s (Possum) multidisciplinary artistic practice focuses largely on Indigenous and European colonial history and its continual effect on present day issues surrounding cultural identity in Australia. Tylor spent his childhood in Menindee in far-west New South Wales and then moved to Kununurra and Derby in the Kimberley region of Western Australia in his adolescent years. From 2003 to 2008, he trained and worked as a carpenter in Australia and Denmark. In 2011, he completed a Bachelor of Visual Arts (Photography) at the South Australian School of Art in Adelaide, and in 2012 he completed his Honours in Fine Arts (Photography) at the Tasmanian School of Art in Hobart. He returned to Adelaide in 2013 and completed a Master in Visual Art and Design (Photography) at the South Australian School of Art. Recent exhibitions include the 9th Asia Pacific Triennial of Contemporary Art, Queensland Art Gallery | Gallery of Modern Art, Brisbane; Plenty, ACE Open, Adelaide; and Colony: Frontier Wars, National Gallery of Victoria, Melbourne, all 2018.

18.05.2020

Tarnta Wama (Southern Plains)

Kangaroo fillet seasoned with bush tomato, indigenous thyme, indigenous basil, sea salt, mountain pepper, grey salt bush on a bed of grey and old man salt bush, quandong jam served in maramurdumurdu (wholemeal wheat flatbread)

Full Recipe Here

18.05.2020

Maramurdumurdu : wholemeal flatbread

Maramurdumurdu is a unique style of johnnycake flatbread made from wholemeal flour. The name maramurdumurdu translates to ‘hand bread’, ‘mara’ meaning hand and murdumurdu ‘bread’ because the johnnycake is the size of your hand and is held like a taco in your palm when you eat it.

Full Recipe Here

20.05.2020

Pari (River)

Murray River cod seasoned with river mint and sea parsley on a bed of blanched warrigal greens and bulrush stem dressed with river mint duck egg mayo with Australian lime on maramurdumurdu (wholemeal wheat flatbread).

Full Recipe Here

21.05.2020

Tarni (Surf)

Prawns cooked in sea parsley and macadamia oil served on a bed of blanched sea blite and round leaved pigface with Australian river mint, finger lime and sea blite mayo topped on a maramurdumurdu (wholemeal wheat flatbread).

Full Recipe Here

23.05.2020

Pangka (Lake)

Coorong mullet seasoned with coastal rosemary and sea parsley garnished with grey leaf saltbush crisps on a bed of oldman and grey saltbush on a maramurdumurdu.

Full Recipe Here