Long Prawn is a Melbourne food, art and event collective, currently in Bali to launch a book about oddly named dishes. Nun's Farts, anyone? I chat to the prawn's tail, Frederick Mora, about the meaning and fun in gathering around food in non-traditional hospitality settings. Is having a tangential relationship to the world of food and drink a new way of pushing forward and if so, where to next?
https://longprawn.com
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