Design
Inspired by art and the tastes of Melbourne.
Lygon Street is home to one of Melbourne’s most famous food precincts. The same street now boasts the Elvera — a unique expression of the city’s celebrated food and wine culture.
In an Australian first, Peter Russell-Clarke, the legendary television chef who is now a prominent artist, brings together artistic inspiration and the renowned tastes of Melbourne throughout the interior design of Elvera.
Consulting to Bensons Property Group’s development team, Peter was commissioned to create an exceptional range of artworks for the beautifully curved light-filled foyer of Elvera and all hallways leading to apartments.
Sometimes humorous, sometimes quirky, but always highly engaging, the artworks blend fabulous food with Australiana. Look closely and you’ll see ingredients, recipes and depictions of our cultural and gastronomic traditions, all rendered with Peter’s equal flair for food and art. Many of the works are connected, waving an intriguing story through the building’s various levels.
Elvera continues Bensons Property Group’s own tradition of imbuing each of its projects with a strong visual and cultural aspect.
Peter Russell-Clarke
“Y’see the first humans to live, laugh and hunt for food in this area were the Australian Aborigines. Now food and laughter still mark Lygon Street and its environs as a unique place. Throughout Australia, and beyond, Lygon Street is considered a Mecca for lovers of relaxed eating. So I combined these attributes as the template for my concepts. I want people to view this art as a thought provoking, informative experience which also warms their soul.”
A kitchen pack just for food lovers
Every buyer at Elvera will receive an exquisite kitchen gift pack that’s designed to inspire residents to continue Lygon Street’s culinary traditions. The pack includes a limited edition copy of “Lygon Street” a book written by Michael Harden, a copy of the Peter Russell-Clarke Encyclopaedia of Cookery, a wok, apron, a quality knife and chopping board.
