Visi – August 2019

Thenstartersof oysters,musselsandalikreukelservedin

shellswithcharcoalsalt.For mains,hammer-pittedpans

stackedwithFrench-trimmed chops and ribs skewered on

metalspikes.

Theeatingutensils?Porcupinequills,thorn-and-copper-

wireforksandhand-forgedtitaniumandsteelknives.

As Conradsays,“Tools– goodtools– are sacredobjects.

Theyholdthevaluesof oursociety and represent our

culturalachievements.”

For dessert,rose-pelargoniumpannacottawithpulled-

honeycombshardswaspresentedon individualslabsof

agaterock,whilehighpriestessCaroblowtorcheda slab

of Italianmeringuein a forgedcopperplatter.Thepièce

de résistance?A chocolate-truffle-filledfynboschandelier,

loweredslowlyto head height in the centre of the

communaltable.

A fittingendto a memorableprimordialfeast.

Theeventwasthelatestin a seriesof creativecollaborations

betweenSouthernGuildandBMWSouthAfrica,grounded in

acommoncommitment to forward-thinking design.

eatdesign.co.za

conradhicks.com

southernguild.co.za

6.Carocaramelised
Italianmeringue
withConrad’sforge
blowtorch.
7.Theseafoodcourse
includedoyster,mussel,
cevicheandalikreukel.
8.Rose-pelargonium
pannacottawithpulled
honeycomb served on

slicesof crystalagate.

9.Wildmushroomsin

sceletiumoil on wild

rosemaryskewers,

cookedon copperin

theforgefire.

10.Conrad’sArtefact

ChairandToolmaker’s

Server,displayedas

part of his recent solo

exhibitionImplementat

SouthernGuild.

11.Thechocolate-truffle-

filledfynboschandelier.

12.Eachguestreceived

aforgedknifemade

byConrad.

13.Thetabledecor

evokedthethemeof

toolsand food.^6

7 8 9

�ISI REASONS

visi.co.zaAUGUST/SEPTEMBER 2019 156