James Tylor
Website: www.jamestylor.com
Instagram: @jamesptylor
James Tylor’s (Possum) multidisciplinary artistic practice focuses largely on Indigenous and European colonial history and its continual effect on present day issues surrounding cultural identity in Australia. Tylor spent his childhood in Menindee in far-west New South Wales and then moved to Kununurra and Derby in the Kimberley region of Western Australia in his adolescent years. From 2003 to 2008, he trained and worked as a carpenter in Australia and Denmark. In 2011, he completed a Bachelor of Visual Arts (Photography) at the South Australian School of Art in Adelaide, and in 2012 he completed his Honours in Fine Arts (Photography) at the Tasmanian School of Art in Hobart. He returned to Adelaide in 2013 and completed a Master in Visual Art and Design (Photography) at the South Australian School of Art. Recent exhibitions include the 9th Asia Pacific Triennial of Contemporary Art, Queensland Art Gallery | Gallery of Modern Art, Brisbane; Plenty, ACE Open, Adelaide; and Colony: Frontier Wars, National Gallery of Victoria, Melbourne, all 2018.
Original Action
+Mai: Kaurna Indigenous Food from the Adelaide Plains in South Australia.
My action is a series of nine contemporary recipes created about the environment of Kaurna nation. To accompany each Mai recipe, I will be providing information about the different indigenous plant ingredients that I use.
All of Tylor's delicious contemporary recipes are now available for you to enjoy as one complete book. Grab your copy via the link here.
18.05.2020
Tarnta Wama (Southern Plains)
Tarnta Wama (Southern Plains)Kangaroo fillet seasoned with bush tomato, indigenous thyme, indigenous basil, sea salt, mountain pepper, grey salt bush on a bed of grey and old man salt bush, quandong jam served in a maramurdumurdu (wholemeal wheat flatbread)
18.05.2020
Maramurdumurdu : wholemeal flatbread
Maramurdumurdu is a unique style of johnnycake flatbread made from wholemeal flour. The name maramurdumurdu translates to ‘hand bread’, ‘mara’ meaning hand and murdumurdu ‘bread’ because the johnnycake is the size of your hand and is held like a taco in your palm when you eat it.
20.05.2020
Pari (River)
Prawns cooked in sea parsley and macadamia oil served on a bed of blanched sea blite and round leaved pigface with Australian river mint, finger lime and sea blite mayo topped on a maramurdumurdu (wholemeal wheat flatbread).
21.05.2020
Tarni (Surf)
Prawns cooked in sea parsley and macadamia oil served on a bed of blanched sea blite and round leaved pigface with Australian river mint, finger lime and sea blite mayo topped on a maramurdumurdu (wholemeal wheat flatbread).
23.05.2020
Pangka (Lake)
Coorong mullet seasoned with coastal rosemary and sea parsley garnished with grey leaf saltbush crisps on a bed of oldman and grey saltbush on a maramurdumurdu.
Touring
+Penrith Regional Gallery, 2022
