Inspired by food, embodied by paint and canvas - a visual feast by Nicola Bennett
Nicola Bennett has made a career out of combining two of her key passions in the most delectable way. Art and food rock the world of this Okere Falls-based artist who produces paintings inspired by her love of food – there’s a deep connection, she says. Colour, to her, is like flavour.
WORDS Monique Balvert-O’Connor PHOTOS Katie Hoy
Nicola Bennett has made a career out of combining two of her key passions in the most delectable way.
Art and food rock the world of this Okere Falls-based artist who produces paintings inspired by her love of food – there’s a deep connection, she says. Colour, to her, is like flavour.
“For me food and art are so intricately linked, in their processes, shared pleasure and transformation.
“I love the sensory pleasure of both preparing ingredients and of applying paint. Whether it’s fashioning fresh food into a meal to be shared or using tubes of paint and a canvas to create a painting that may cause an emotional response… Either way, there is magic in that transformation,” she enthuses.
Nicola says she’s no chef, but it’s often a cooking experience that inspires her work. Her studio is festooned with photos of food and different dishes and lots of recipe books. This way, processes influence each other, she explains. Of great excitement is the pending completion of a kitchen within her studio that’s attached to the house she shares with her husband Stefan, their son Theo (13) and daughter Greer (11).
“When that’s finished, I’ll be able to cook and paint at the same time. Partway through cooking, if I am inspired, I can go straight to painting and then back again.”
This abstract expressionist uses oils and mixed media on her large paintings and also her smaller works, which are A4-size to reference a recipe book. Wooden panelled, they give the feel and weight of a cookbook.
“I love to work this small because it feels intimate and handheld. But I also love to work very big, which results in a different kind of painting: Big, bold and gestural.”
Representational art isn’t Nicola’s gig. She may be inspired by an avocado (she adores them, by the way) but the viewer of her art wouldn’t necessarily know that’s the case.
“My source of inspiration is a flavour, and I want the feeling of that flavour to be in my work in an abstract way. And, of course, the wonderful thing about abstract art is that it can be anything to anyone. Someone may see forests and plants rather than interpreting any actual ingredient, such as avocado,” explains this vegetarian artist with a penchant for green. (If you love food and nature, it’s very hard not to be drawn to green, Nicola says.)
Nicola’s paintbrush is often intimately acquainted with her ingredients – she paints on avocados or aubergines, for example, to ensure she has the exact colour.
“I could even use a big squish of paint to give the feel of smashed avo. Three-dimensional in only small amounts adds to the seductive quality of paint.”
While Nicola enjoys her own company, she gets a real buzz from meeting other creative people.
“I get their energy. I love meeting makers and talking about their passion and creativity.”
Sometimes something truly wonderful grows out of such meetings. Take Nicola’s mutually creative collaboration with Timo Dicker, the executive head chef of Rotorua’s Terrace Kitchen.
In 2019, Terrace Kitchen hosted “Feast,” an event featuring small paintings Nicola had created in response to foraged ingredients such as artichoke, wild garlic and sorrel. Timo created a menu to suit. Over two nights, the creative duo gave floor talks about their processes and inspirations, accompanied by a five-course meal.
In 2020 came “Forage and Feast”, incorporating seven small courses with Nicola and Timo setting each other various challenges. Black-and-white and pink-and-white dishes were the result of a colour competition. Twenty-six of Nicola’s paintings were displayed on the walls (and remained afterwards for a month as an exhibition), referencing ingredients Timo had cooked with for the event. Identifying those ingredients was a talking point for the diners.
Nicola’s keen for more such sharing of the joy and similarities of cooking and painting.
“I experiment with colours that look just right; the chef with ingredients and flavours that taste just right. It’s a similar sensory search for the perfect balance of colour or flavour.”
She’s keen to introduce this collaborative concept in other centres such as Tauranga, Auckland and Wellington.
In the meantime, life at the easel is busy. Nicola’s next commissioned work involves pink oyster mushrooms.
There’s also an award ceremony to attend – Nicola is a Molly Morpeth Canaday Award recipient. Such accolades are especially sweet for the artist, who was dyslexic at school. Her creativity couldn’t be contained, resulting in a Bachelor of Art in the UK and then a Master’s in Fine Art (passed with first class honours) in New Zealand. Until three years ago, she was an art teacher.
And she’s cooking up a storm. She’ll often take prepared food along to share at houses where she’s showcasing her art – usually involving ingredients that have inspired the painting.
How does this artist know exactly when a painting is completed? The answer, of course, references her other love.
“It is finished when it’s ready to eat with the eyes… A visual feast, if you will.”