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Clare Press, Marnie Skillings, Sophie Hart, Rachel Rutt, Tiana Wallace and Louise Van Der Vorst were just a few names that attended a carefully curated dinner last Wednesday 20th of August, to bring to life a narrative around Shaping The Future of Fashion. The event explored the intersection between sustainability/ethics and the Fashion industry. Developed in collaboration with Clean Cut, guests were invited to enjoy an evening of storytelling and knowledge sharing in the aim of inspiring sustainable/ethical change within the current paradigm of the industry.
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SH A P I NG T H E F U T UR E OF
FASHIONAUG 2014
BSESSIONS
1 Welcome Note
4 Narrative
6 Menu
9 Playlist
12 Cocktail
13 Styling
15 Guest List
17 Special Thanks
Contents
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Welcome NoteSharing a meal and a story naturally go hand in hand. At my dining table, I constantly find myself and my friends passionately sharing thoughts on why ethical investment is so important, simple tips and techniques for easy ways to compost if you live in an apartment, asking questions about which beauty products are most effective and environmentally friendly, exchanging lessons and learnings on business practice and the list goes on. I finally decided that it was time to create a formal way of combining my penchant for entertaining, connecting like-minded people and starting a conversation that really matters – the Bsessions were born!
Amidst lovely and intimate settings over a delicious innovative menu, a group of collaborators and brilliant guests ignite a narrative that transcends that of the table. It’s truly fulfilling to see the conversation continue once the plates are packed away at ours, and brought out at yours.
Enjoy
Valentina x
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NarrativeThe second Bsession was developed in collaboration with two of our Bsides members Carlie Ballard and Kelly Elkin who founded Clean Cut, an industry body dedicated to shaping the future of socially and environmentally conscious fashion practices.
Transparency, consumer and industry education and social enterprise were all identified as possible ways to bridge the gap between fashion and sustainability. Guests also confronted the fact that although fashion as a multi-billion dollar industry may have the power to change the landscape of business, the responsibility of the consumer is just as powerful and equally as necessary.
The lingering question is whether the industry will shape demand or the demand will shape the industry.
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Aaron Teece Chef and Founder Studio NEON
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Co-collaborators Studio NEON designed an innovative culinary experience to complement the theme with all produce being ethically and locally sourced.
The Free Range Butcher generously supplied us with organic, local and sustainable beef for our main.
Course One Studio NEON's sustainable 'Tuna'
With sweet wasabi and baby herb salad
Course twoGoats cheese, veggies and wild foraged weeds
Course ThreePasture Fed Beef Fillet
Dry aged beef, quince, house fermented red cabbage, celery rootLocally grown aubergine, quince, house fermented red cabbage, celery root (V)
Course FourMedley of Fallen Fruit
A textural and romantic medley of foraged citrus fruits
Menu
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Ingredients
2 large heads of red cabbage2.5T salt
Method
Remove the outer and or damaged leaves of the cabbage.
Cut the cabbage with a knife into thin ribbons. We prefer not to grate it as it becomes too fine throughout the fermentation process.
Place the cabbage in a large bowl and sprinkle with the salt. Mix this through thoroughly and leave to set for half an hour. You will see the salt will start to draw the moisture out of the cabbage. Give it another mix and allow to set once again for 30 minutes to distribute more moisture.
One this is done sterilise a large glass jar and place the cabbage and liquid into the jar pressing down firmly with your hands.
Continue to do this until the liquid has covered the top of the cabbage. If after a few hours the liquid has not covered the cabbage add some water (chlorine free) to cover it by half an inch. Stir well to disperse well through the whole jar.
We usually cover this with some silicone paper and place a weight on the top to keep the cabbage under the liquid. Cover this again with a clean tea towel and leave to sit in a dark place for 10 - 20 days depending on the flavour you desire. Once you have a nice tangy flavour cover it and place it in the fridge rouse as you require.
We served this warm along side a nice piece of eye fillet steak with parsley root that has a similar taste to horseradish.
Happy fermenting... Studio NEON
Fermented Red Cabbage
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The talented Asta Binnie curated a Spotify playlist for the evening which included tracks from Kate Bush, Bjork & Lykke Li.
Playlist
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Opening LyricsIt’s the right time honey
I’ve picked up all my moneyThe moon is full
I can feel your pullI’m coming to you and I’ll be there soon
Main LyricsI’m leaving it all behindI got nothing left inside
All of these questions in my mindI need some answers tonight
Asta I Need Answers
http://www.astamusic.com
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CocktailIngredientsFair vodka
Local urban honey, cumin, fennel seed Southern highlands citrus Juice
MethodShaken up and strained into a chilled cocktail glass
Garnished with foraged local edible flora
A collaboration between Trolley’d x Noble Spirits The Clean Cut cocktail utilises organic, sustainably sourced and local ingredients.
It’s the perfect aperitif at any dinner party
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StylingVenue and catering partners Studio NEONoffered a space that needed minimal styling. We worked with a contemporary and conscious stylist Amelia who runs The Flower Era.
She foraged locally to bring the biophilic elements to our table.
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Amelia The Flower Era
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Guestlist
Clare PressWriter and Features Editor, Sunday Telegraph
Ollie Henderson
Model and Founder, House the Riot
Karolina RozeFounder, First Born
Marnie Skillings
Designer and Creative Consultant
Anna ScottFounder, Orbis Environmental
Nerida Lennon
Model and Ethical Fashion Advocate
Kate SalaFormer Chief Operating Officer, Honest By
Elena Antoniou
Founder, New Future PR
Tiana WallaceStylist and Creative Consultant
Elin Paulsson
Stylist, Buyer and Manager, Smith Made
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Mel TuallyFounder, Fashion Revolution
Emily McMillan
Marketing and Events manager, Green Capital
Cam YoungFounder and Designer, Farewell Co
Sophie Hart
Advertising Stylist
Jackie RuddockCEO, The Social Outfit
Paul Smith
Founder, CompassionomicsHead of Communication, Australian Ethical
Rachel Rutt
Model, Clean Cut Ambassador, Designer
Simone O’ConnorYouth Outreach and Engagement Coordinator, Oxfam
Asta
Singer and Environmentalist
Louise Van Der VorstModel
Claire MaloneyCo-Founder and Communications Director, The Bravery
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Special Thanks Clean Cut for helping me bring this conversation to the table and continue to ensure it’s top of mind
Studio NEON who generously supplied us with our venue, as well as creating an innovative culinary experience
Blue Murder Studios for working with us to bring to life our wonderful imagery and video content
Trolley’d and Noble Spirits for collaborating to develop a bespoke cocktail
Free Range Butcher for supplying Studio NEON with local, sustainable and organic produce
Gemtree Wines and Mountain Goat for keeping everyone hydrated
Bharani Effect for working with Asta Binnie to bring the music to our ears
The Flower Era for bringing the space to life with the foliage
Clare Press, Kate Sala and Paul Smith for their powerful speeches on the evening
Kate Sala, Marine Skillings and Ollie Henderson for being part of our video content
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BSESS IONS
The Bsessions are a series of intimate event hosed amidst beautiful settings, where over an innovative culinary experience a group of collaborators and
brilliant guests ignite a narrative that will transcend that of the table.
We encourage conversations around critical topics within contemporary culture in the aim of cultivating awareness and change through enabling connections.
