Artist Libby Haines on the enduring power of Still Life painting and the art of beginning again

If you love art and food, you probably know Libby Haines’ work. She paints juicy textural Still Lifes that sell out in seconds on Instagram.

Libby is an artist who knows the magic of those really good meals that stay with you for years. For her, painting and cooking are deeply intertwined – both are expressions of creativity, nourishment, and self-expression.

Just as she approaches her canvas with a sense of intuition and flow, Libby approaches cooking with a spirit of experimentation and joy. Each Still Life she paints is a reflection of the colourful, chaotic beauty of the kitchen, infused with layers of symbolism and meaning.

Going back, Libby’s childhood memories are saturated with the vibrant colours and textures of her grandparent’s vegetable garden and the comforting chaos of the family kitchen. These early experiences laid the foundation for a lifelong journey of artistic expression, culinary exploration, and a deep appreciation for the beauty and intensity found in everyday life.

After a decade-long hiatus from painting, she found herself drawn back to the canvas in 2020. Locked down at home with her children, she immersed herself in the creative process, treating painting as a form of therapy and self-discovery. Setting herself the goal of creating one painting a week, she dove into each piece with passion and dedication, reclaiming her identity as an artist.

Libby tells us that she definitely paints the way she cooks, and vice versa - with lots of different elements coming together. It’s messy and erratic with lots of movement in the final product - just the way she likes it.

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A QUICK WHIP AROUND THE INGREDIENTS THAT MAKE UP LIBBY

• PRONOUNS: She/Her

• HOMETOWN: Gunakurnai Land (Sale, Victoria); Living and practicing on Wurundjeri Land, Melbourne

• JOB DESCRIPTION: Artist

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"Imagine all the good food we’ve still got ahead of us"

We ask Libby about ‘success’. As she navigates the ever-changing landscape of creativity and self-expression, Libby redefines success on her own terms. No longer driven solely by external validation or financial gain, she finds fulfillment in aligning her artistic pursuits with her values and passions. Libby simply cannot make work she doesn’t like and it’s important to her that she’s proud of the work she puts out into the world.

This integrity is evident her activism and her staunch belief in education, listening to the oppressed and never centering the oppressor. She has shared a crucial reading list below.

For Libby, her journey from her grandparent's garden to the canvas has been a testament to the power of creativity, discipline and self-discovery. Through her art and her cooking, she invites us to respect the madness and savour the lusciousness. And if all else fails: cook a gourmet meal, have a juicy red, reflect and debrief, then start again tomorrow.

Join us to find out What Libby Eats.

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WHAT LIBBY EATS

PUMPKIN RICOTTA SAGE ORECCHIETTE

“Pumpkin Sage Ricotta”. Oil on Canvas 40 x 50cm. Framed in raw Tasmanian Oak

ingredients

- Orecchiette for 4 people (handmade or dried)

- Kent Pumpkin 700-900grams chopped into 3cm-5cm pieces. I like to leave the skin on but that’s up to you

- Large handful of sage leaves

- Olive oil

- Butter

- Half a cup of White wine

- 3 cloves Confit Garlic (or just 2-3 cloves of raw Garlic)

- Chilli (I like super spicy Calabrian chilli in a jar)

- 1 cup grated parmesan

- 1 cup buffalo ricotta

- Salt and Pepper

method

1. Roast the pumpkin in oil and butter and few broken sage leaves with salt and pepper. Once the pumpkin is roasted set half of it aside (I keep it in the oven so it stays warm)

In a pan combine olive oil, salt and pepper, a teaspoon of chilli and a the garlic. Let this sizzle then add about half a cup of white wine

2. If you have dried pasta that needs about 10 minutes to cook, get started on this. Add a tablespoon of salt to boiling water in a pot- chuck in the orecchiette. (If its fresh leave it until last as it only takes 3 minutes.)

3. Add one half of the roasted pumpkin to simmering sauce and start mushing it in. While you are doing this add pasta water, half a cup at a time. You want the sauce to be somewhat runny. If its feeling too chunky sometimes I blend a bit of it with the bar mix.

4. As the pumpkin sauces simmers in the pasta water, start your burnt butter sage. In a small pot add a tablespoon of oil and a 2 tablespoons of butter with salt and pepper. When the butter starts to simmer add a handful of sage and stir until the butter is brown and the sage is crispy (a few minutes) set aside for serving

5. Once the pasta is cooked (al dente!!), drain and add it on top of the pumpkin sauce but don’t mix through yet. Add a cup of grated parmesan on top of the pasta and give the pan a few shakes as the parmesan melts. Once the parmesan is nearly fully melted, quickly start to mix the pasta through the sauce so that parmesan emulsifies into the sauce. Dish the pasta into bowls and add a dollop of the ricotta and a drizzle of burnt butter sage over the top. Take the other half of the pumpkin from the oven and put these pieces on top of pasta too.

Serve with crusty bread and a simple green leaf salad!

This is the dish Libby makes to show off - it’s her flex dish! You can use store bought or handmade pasta

Recipe tips:

• To make the orecchiette by hand, use a butter knife

• Here’s how some Pasta Grannies make orecchiette by hand

• Make sure your dough isn’t too hard or soft

• The dough is different to usual pasta dough - it’s semolina and water

• Serve with crusty bread with oil and a simple green leaf salad

• Leave the skin on your pumpkin when you roast it

• Drink it with a juicy red

MADE THIS RECIPE? TAG US AND SHARE THE FUN

#LIBBYSPASTA #WHATARTISTSEAT

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KITCHEN DISASTER CONFIDENTIAL

LIBBY’S WOMEN’S WEEKLY BIRTHDAY CAKE FAILS

These specific kitchen disasters happen twice a year for Libby. It’s a delightful combination of her two sons’ birthdays and the Women’s Weekly Birthday Cake Book.

What could possibly go wrong?

LINKS & MENTIONS

LINKS TO ARTIST INFORMATION, RESOURCES AND ANYTHING ELSE WE CHATTED ABOUT

• www.libbyhaines.com

• @libbyhainesart

• The 100 Years War on Palestine- Rashid Khalidi

• Justice for Some by Noura Erakat

• Doppleganger Naomi Klein

• Me and White Supremacy Layla Saad

• Artist Marion Abraham

• Ondo Korean restaurant Melbourne CBD

• Books Libby’s loving: The Neapolitan series by Elena Ferrante

• Free printable download from Libby’s website to print and share widely

INFORMATION AND TAKEAWAYS FROM OUR CHAT

1. For supporting her mental health, Libby loves a walk in nature

2. A common art myth she hates is the “I could do that” response

3. In the studio, Libby loves listening to an audiobook as she paints. She loves immersing herself in a fictional world so she doesn’t get stuck in her head

4. Libby believes that Still Life as an art form is deeply rooted in symbolism such as life, death, rebirth and decay, all profoundly human elements that everyone can relate to

WE’RE A BIT TIRED AND DON’T HAVE A TRANSCRIPT OF THIS INTERVIEW FOR YOU YET. WE’RE WORKING ON IT, SO PLEASE CHECK BACK HERE SOON.