Salute your fruit! National flags made from food

  • Slideshow Photos

    Salute your fruit!

    These tasty looking flags were designed for the Sydney International Food Festival...

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    A taste of this nation -

    The Australian-based advertising agency WHYBIN/TBWA gathered a team of creative foodies to design flags made from food for the Sydney International Food Festival. Each flag uses foods that represent the selected nation, ranging from exotic fruits to curry dishes. Photographer Natalie Boog contributed to the flags that came out of the project; see more of her work here.

    You can practically smell the curries, rice and pappadum wafer that make up the Indian flag.
    Natalie Boog
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    Brazillian beauty -

    Passion fruit, a slice of pineapple, limes and a banana leaf are layered on top of each other to make up the Brazilian flag.
    Natalie Boog
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    Italiano! -

    Italy's classic flavors of basil, pasta and tomatoes are nearly the exact colors of the nation's flag.
    Natalie Boog
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    Down under -

    This flaky Australian meat pie is adorned with a sauce that make the stripes of the flag. The small cutouts represent the seven-pointed stars that make up the Southern Cross constellation.
    Natalie Boog
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    Flag of fruit -

    China's vibrant flag is made of dragon and star fruits.
    Natalie Boog
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    Biscuits and jam -

    A giant scone acts as the base of the United Kingdom's flag, and a variety of cream and jams form the Union Jack. All you need is a spot of tea!
    Natalie Boog
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    Cheesy flag -

    Food stylist Trish Heagerty used Kalamata olives and feta cheese to make the Greek flag.
    Natalie Boog
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    Tasty treat -

    Made from blue cheese, brie and a bundle of grapes, the French flag is classy and clean.
    Natalie Boog
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    Sweet and spicy -

    The Thai flag has stripes of sweet chilli sauce, shredded coconut and a blue swimmer crab as the center.
    Natalie Boog
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    Hot stripes -

    The Indonesian flag is simple and spicy! The one stripe of rice makes the Sambal, or chili paste, look incredibly bold.
    Natalie Boog
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    Sashimi slice -

    Under the blood red sun of tuna sashimi rests a small ball of rice for Japan's flag.
    Natalie Boog
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    Small bites -

    The South Korean flag is formed by arranging bite-size pieces of kimbap around the center Taegeuk, which is made from two dishes of sauce.
    Natalie Boog
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    Starry flag -

    A single starfruit lies on a bed of rambutan and lychee, two tropical tree fruits found in Vietnam.
    Natalie Boog
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    Turkish delight -

    This flag is made entirely of delicately cut and decorated Lokum.
    Natalie Boog
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    Cheesy layers -

    What could be more fitting on a flag of charcuterie than Emmental, also known as Swiss cheese?
    Natalie Boog
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    Lebanese lavash -

    Lavash and fattoush make up this fresh flag, with a small herb spring in the center to represent the Lebanese cedar.
    Natalie Boog
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    An American spread -

    Good old American hot dogs and a playful arrangement of ketchup and mustard represent the stars and stripes of U.S.A.

    Client: Sydney International Food Festival Advertising Agency: WHYBIN/TBWA, Sydney, Australia Executive Creative Director: Garry Horner Creative Director: Matt Kemsley Art Director: Miles Jeffreys Copywriter: Tammy Keegan Photographer: Natalie Boog Retoucher: Nick Mueller Food Stylist: Trish Heagerty
    Natalie Boog
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