The food-inspired decor trend approved by Martha Stewart
Forget tasteful florals, modern dinner parties are likely to feature a bunch of carrots and kale in full bloom.
The approval of Martha Stewart, ultimate hostess and lifestyle guru (and yes, one-time prison inmate), is surely the ultimate validation.
Stewart recently posted a photo to Instagram of a tower of tiny pommes de terre pinned to a croquembouche that formed part of the tablescaping created by artist Laila Gohar at a dinner for Hermès.
Gohar, who with her sister Nadia has the Gohar World line of playful homewares and tabletop accessories, isn’t the only one creating earthy and compelling vegetal tablescapes. At the recent David Jones season launch in Sydney, the tabletop setting was the work of artist Amanda Shadforth with artichokes and eggplants in pride of place and almost indecently sensual.
Indeed, attend a chic dinner party these days and you’re just as likely to find the table adorned with broccoli florets or a bunch of radishes tied up with ribbon as you are a tasteful floral arrangement.
Sydney-based floral, prop and event stylist Christelle Scifo of Fleurette creates mesmerising produce-inspired installations for brands such as Australia’s Venroy and New Zealand’s Paris Georgia. Nature, Scifo says, has always been her most fertile source of inspiration.
“I choose to work with what is most fresh and in season, locally grown, a little unusual, textural, sculptural and best suited to the client, palette, product, occasion and location,” Scifo says of her approach.
“I love this idea of bringing the outside in. Of styling, curating and arranging fresh produce and floral elements as you might see them in nature, undulating, loose and uncontrived.”
Being raised by a French-Sicilian chef father also influences her work. “I’ve been fortunate to grow up surrounded by good food, great produce and wonderful restaurants and recipes. I believe my life experience and that of a French-influenced upbringing even here in Australia, along with time spent living in Paris, has all helped harness my love of nature, food, flowers, history, design and entertaining,” she says.
A recent favourite project, Scifo says, was a moody and sexy lunch installation at Sydney’s Bistrot 916 for NZ label Harris Tapper “using only fresh produce in a palette of deep dark burgundy including figs, mushrooms, grapes and eggplants down to purple kale in a vase, all without a flower in sight”.
Lia Townsend, founder of the boutique events and hamper company Stories to Gather, says the vegetable tablescaping trend likely has its origins in the art world.
“I think the inspiration probably dates back to the original still life works of art that captured tablescapes featuring commonplace objects such as fruits and vegetables. There is a nostalgic feel to vegetable tablescapes that reflect a more simplistic, homegrown and hand-crafted time that I think has become more popular as technology forges forward,” she says.
Townsend believes there are other reasons why it resonates. “Adding fruits and vegetables, or even other decorative items such as bows to a table allows for more creative freedom than using just florals. It can also be a more accessible way to decorate, particularly when you are bound by weather, season and budget,” she says.
“The abundance of fruit and vegetables can also help make a table feel more generous, which I think is increasingly important when focusing on the idea of food bringing us together, both socially and culturally.”
That you can eat the decorations long after the last guest has left is another part of the appeal. “The idea of conscious consumption and trying to use items that can be reused or repurposed has driven a lot of change in the events industry. Unlike flowers, which have a short shelf life and are usually disposed of quickly, fruits and vegetables can be easily repurposed into delicious meals to be enjoyed [later],” she says.
Townsend says there are no rules when it comes to tablescaping but keeping to the seasons is a good start.
“I’m a firm believer in seasonality. I think it’s important to use produce that is fresh, in season and locally sourced where possible ... You want to highlight the natural beauty of vegetables and celebrate them in all of their glory, so I love the idea of sourcing unique shapes that add more personality to the table and feel more organic,” she says.
“I’d recommend using fruits and vegetables that feel more commonplace alongside a gorgeous spread. Some fresh figs, pinot noir grapes, pears, citrus or even some rosemary are easy and approachable ways to incorporate non-florals onto your table.”
This story is from the May issue of WISH.
