The Australian Future Foods Lab invited the public to discover uniquely Australian tastes and tales with an evening inspired by environmental artist Janet Laurence’s Elixir Bar, first presented at Echigo Tsumari Arts Triennale in Japan.

Guests enjoyed totally new inventions in the world of food and drink using native ingredients, prepared by award-winning chef, Douglas McMasters from byJoost, and Australian cocktail maker of the year, Sebastien Reaburn from 666 Vodka.

Projections by Scale Free Network of the micropscopic world of plants and an invitation to write a Haiku poetry in exchange for a finger lime fruit, rounded out a sensual experience of the magical life and qualities of Australian plants.

Presented in conjunction with the Sustainable Living Festival, Melbourne