Lees’ broad artistic practice led her to explore the ways that gathering to eat and drink can connect cultures and rituals from different times and places. Interested in how civilisations form and end around an ever-changing relationship between what is valued and what is discarded.
The Trees That Yield menu applied inventive approaches such as fermentation and dehydration, creating vivid and nutritious snacks, sweets, tonic drinks, and light meals. Through these, the menu explored ‘root to fruit’ (waste-free) food preparation, native species and foraging; and authenticity in relation to migration of foods and customs.
Instagram: @thetreesthatyield
Instagram: @thetreesthatyield
