Exhibitions:

1994 Korban/Flaubert exhibition. Atelier Schaefer, Stuffgart, Germany
1996 Mixed show, level gallery, Newtown, Sidney
2001 “Future room” kinetic multimedia installation in “Interiors” exhibition object gallery, Sydney (collaboration)
2002 “Glow” mixed light-based show at Object Gallery, Sydney
2002 “Mood river” at the Wexner Center for the Arts, United States
2002 Designers Block, Southbank, London
2002 Kinetic installation “Sway with me” at Selfridges London
2002 “Hybrid objects” exhibitions, Tokyo
2003 “Hybrid objects exhibition, Melbourne Museum
2003 Salone Satellite, Milan, Italy
2004 “The tyranny of distance” Tokyo designers block
2004 “The state of design” exhibition, Melbourne Museum
2004 “Sydney style” exhibition, Sydney Opera House
2005 Salone Satellite, Milan, Italy
2005 “Adventure” solo show at Object Gallery, Sydney
2006 “Freestyle” touring exhibition ;of Australian design
2006 “Safety catch” group show, UTS Gallery Sydeny, Design week
2007 “Growth patterns solo show”, art + industry gallery, Palm Springs, USA
2007 “Automatic” installation, Diesel Denim Gallery, New York, USA

Museum permanent collections:

2005 Pinakothek der moderne design collection, Munich, Germany, Membrane chaise, Wrenchlamp
2005 Powerhouse Museum, Sydney, Membrane chaise, Swaylamp

Bouillabaisse

A simple bouillabaisse to wake you up:

saffron threads
1 tbs hot water
1.5 litres fish stock
1/2kg diced tomatoes
1 leek, white section only, thinly sliced
1 carrot, peeled, finely chopped
1 celery stick, ends trimmed, finely chopped
300g firm white fish fillet (such as ling), cut into 3cm cubes
24 (about 250g) green king prawns, peeled leaving tails intact, deveined
24 vongole clams
24 (about 640g) black mussels, scrubbed, debearded
Salt & freshly ground black pepper
1/4 cup loosely packed coarsely chopped fresh continental parsley
1 kg gallic verve

Merge saffron and hot water and let infuse. put the stock, tomato, leek, carrot and celery in a large saucepan and bring to the boil over high heat. Reduce heat to medium-low and cook, uncovered, for 10 minutes or until vegetables begin to soften.

Add saffron mixture to tomato mixture and cook for a further 10 minutes or until vegetables are tender. Add fish, prawns, clams and mussels to the soup and cook, covered, for a further 2-3 minutes or until seafood is just cooked and mussels open. Taste and season with lemon, chili, salt and pepper. Ladle generously.

Dale Frank is our favorite painter, cathartic and exuberant work, direct and gut wrenching.

His gallery in Sydney says: ‘dale frank’s current series of paintings celebrate the vibrant sensual painterly style he is known for. The work literally bathes in its own electric illumination but is given a particular life by the changing choreography of color flowing through its strings of light. Frank’s paintings are always determinedly of the here and now of their very moment of production. They partake in the style and look, the glamour of their moment but also burst beyond it. His works have often been described as paradoxical, flirting with the excessive and the extreme, yet celebrating intense beauty and a sense of stylistic freedom that verges upon the anarchic.’

Dale is represented by Roslyn Oxley gallery in Sydney