A peppercorn dinner suit, clam-shell vest and meringue dress are just a few of the inventive creations that are part of the inaugural Edible Fashion Collection.
Australian designers and chefs have come together to fuse fashion and food for the pop-up exhibition at Westfield Sydney.
Designer Alexandra Smart, one half of Ginger & Smart, teamed up with Alessandro Pavoni from Spiedo Restaurant and Bar to create Neon Italia, a dress with a risoni pasta crust.
It was inspired by Ginger & Smart's forthcoming spring/summer collection, with the creation based on an actual dress in the range.
"It's a beautiful French jacquard fabric and it's very representative of the neonature collection," Smart says of the dress chosen.
"It seemed a lovely way to represent what Alessandro could do with his food angle."
The pair worked on the design for about six weeks and Smart admits the difficulty was in how to start.
"The challenge was to come up with it in the first place, to come up with a design that would be impactful and have the right balance between being complex but also visually exciting, so we looked at our various designs from that collection and this one sort of spoke to both of us really."
Italian-born Pavoni says various types of pasta were tested before settling on risoni, shaped like a large grain of rice.
"I had different ideas but other pasta would be too difficult to handle so this one was the most suitable one," he says.
Although the pasta is stuck on the dress with glue, Pavoni jokes it's still edible.
"When we finish I will cook it and I'll try to eat it," he laughs.
Pavoni says he got on board with the event because he thought it would be a great opportunity to work with the fashion industry.
"I think fashion designing is an art and also cooking is an art, so mixing these arts together is always very positive," he said.
The other four teams include seafood consultant John Susman from Cloudy Bay Fish Co working with designer Arthur Galan to make A Galan of Shells - a vest of Kinkawooka mussels and Cloudy Bay clam shells, paired with nori-seaweed pants.
Chef David Tsirekas is partnered with Leona Edmiston for Grecian Fantasia, an apricot and lavender meringue dress decorated with sugar-coated edible flowers. The hand-made meringue represents the sweetness of Tsirekas' dessert menu at Xanthi Bar and Restaurant.
Chat Thai's Amy Chanta and One Teaspoon have worked their magic to create Sesame Rocks, a black sesame bikini top and woven pandan leaf shorts.
Rounding out the collaborations is Quarter Twenty One and Becasse chef Justin North and Matt Jensen, founder of M J Bale, who created The Dinner Suit. It's a wool suit encrusted with black peppercorns, trimmed with nigella seeds and layered onto a sea-salt shirt.
It is all impressive and on display at Westfield's Australian Designer Gallery Level Four.
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