Live feed, a modest and preliminary collaboration between a publisher and chef, asks us to consider our need for daily nourishment. How do goods and foodstuffs reach the shop and the table, what are the distances travelled, and the means and processes that make this possible? What do we do with this fresh or aged or packaged or processed produce to make it palatable and consumable? What do we talk about over the meal?
Preparing two shared meals five weeks apart, Chui Lee Luk attempts to lay bare the hierarchies of cooking and eating. The first meal is made from just-harvested and picked produce, the second from fermented, pickled, sprouted and growing ingredients. In the interim between meals, her processes will be visible in the space.
Alongside, Stolon Press present their recent series of prints, Strainers (2025), made from cardboard boxes collected from shops around their neighbourhood in Sydney. In Small talk (2025-), they use a ledger typewriter as a poultice, drawing out memories of dinner table conversations and informal thoughts.
Stolon Press is an art and publishing collective whose work sits somewhere between art and book, image and text. In 2024, they published Shallow (Simryn Gill, Charles Lim Yi Yong, Chanon Kenji Praepipatmongkol, and Selene Yap) and Hustle Culture (Tom Melick). Their forthcoming titles include new pocket books by Quentin Sprague, Trent Walter and Soucho Yao, and an Urdu translation of Hustle Culture by Nusra Qureshi. Recent exhibitions include the Lahore Biennale and Flat earth, with Khaled Sabsabi and Elisa Taber, at Monash University Museum of Art (MUMA).
Chui Lee Luk is a chef who has run various restaurants in Sydney. Most notably, she was the chef and owner of the legendary French restaurant, Claude’s, for nearly a decade. She is also the author of the cookbook, Green Pickled Peaches.
More Info
