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The team members are Emily Wallace, Michelle Vassiliou, Kathryn Chang, Stephanie Seow & Richard Carlisle. Here is their description of their installation for Lean Means:
The Ōtākaro Orchard Pavilion studio is creating a pop-up restaurant with their installation, where together with activation partners Ōtākaro Orchard and chef Alex Davies they will provide diners an encounter with the full food system: from growing to picking, processing, cooking, consuming and then composting.
The installation, 44 metres in length and ranging between 3 to 6.5 metres in height, responds to the needs of the space and the activator. Ōtākaro Orchard Pavilion are repurposing frost cloth – a reusable, lightweight and UV-stabilised material that is designed to protect plants and shrubs from frost damage.
The frost cloth is manipulated to create small thresholds that define space, while also using a system of layering to create gradients of relationships between these spaces. In this sense, the breathability itself of frost cloth helps to generate movement: people in tighter spaces push through the layers; in other spaces the way it’s attached to the structure creates forms that spill out beyond the pavilion.