Monthly Archives: August 2013

Tootsie Iriha and Queenie Rikihana at Ruth Pretty wellington on a plate event.

Wellington on a Plate Pipi Trail | Murray Lloyd Photography

Wellington on a plate Pipi Trail

Queenie Rikihana and Ruth Pretty welcome guests at Rangiatea Church
Queenie Rikihana and Ruth Pretty welcome guests at Rangiatea Church
Queenie Rikihana explains history of Rangiatea grounds
Queenie explains history of the Rangiatea grounds
Andre Baker explains the hammerhead shark design in the kneeler cushions in Rangiatea Church
Andre Baker explains the hammerhead shark design in the kneeler cushions in Rangiatea Church
...and teaches the guests to sing this song
…and teaches the guests to sing this song
No pipi but there was a John Dory
No pipi but there was a John Dory
Elaine Bevan explains weaving at Te Whare Toi in Otaki
Elaine Bevan explains weaving at Te Whare Toi in Otaki
...that's me in the foreground
…that’s me in the foreground…at Raukawa Marae
Rewana bread ready to go at Raukawa Marae in Otaki
Rewana bread ready to go at Raukawa
Marae in Otaki
Pipi fritters
Ruth Pretty’s Pipi Fritters

Wellington on a plate Pipi TrailWellington on a plate Pipi Trail

Tootsie Iriha's fried bread...with butter and golden syrup, yum
Tootsie Iriha’s fried bread…with butter and golden syrup, yum

Wellington on a plate Pipi Trail

Queenie Rikihana gives tips about fishing up pipis
Queenie Rikihana gives tips about fishing up pipis

Wellington on a plate Pipi Trail

Ruth Pretty looks forward to Tootsie Iriha's famous fried bread
Ruth looks forward to Tootsie Iriha’s famous fried bread
Tootsie Iriha and Queenie Rikihana
Tootsie Iriha and Queenie Rikihana

Wellington on a plate Pipi TrailWellington on a plate Pipi TrailWellington on a plate Pipi TrailWellington on a plate Pipi Trail

Aunty Hira flips her very delicate pikelets
Aunty Hira flips her very delicate pikelets
Ruth Pretty hands out Rewana bread starter to guests as they leave
Ruth hands out Rewana bread starter to guests as they leave
Olive and Parmesan Rugelach.

10 Pics from WOAP Food WKSP | Murray Lloyd Photography

708 photos were analysed during the food photography workshop held at Ruth Pretty’s Springfield premises. As a part of Visa Wellington on a Plate, the event asked guests to photograph six dishes.

 The most photogenic food – Prawn Cocktails, Saffron Crepes, Honey and Lemon Marinated Smoked Salmon and of course the dessert – Little Orange Cakes with Chocolate Mousse, Poached Mandarins and Vanilla Ice Cream.

Of the two dishes which did not fare so well on looks (Olive and Parmesan Rugelach and Coq au Vin), this picture certainly got the biggest laugh.

Olive and Parmesan Rugelach.
Olive and Parmesan Rugelach. Photo by Margaret Topping

and these are the top ten

Saffron Crepes with Roasted Pumpkin and Cumin. Photo by Juliet Watterson
Saffron Crepes with Roasted Pumpkin and Cumin. Photo by Juliet Watterson
Saffron Crepes with Roasted Pumpkin and Cumin. Photo by Asher Regan
Saffron Crepes with Roasted Pumpkin and Cumin. Photo by Asher Regan
Palace Court Prawn Cocktail. Photo by Andrew Harrow
Palace Court Prawn Cocktail. Photo by Andrew Harrow
JulieKnapp_1
Honey and Lemon Marinated Home Smoked Salmon with Red Onion Pickle and Citrus Sour Cream. Photo by Julie Knaap
Alex Bazeley
Little Orange Cakes with Chocolate Mousse, Poached Mandarins and Vanilla Ice Cream. Photo by Alex Bazeley
Saffron Crepes with Roasted Pumpkin and Cumin. Photo by Natalie Keane
Saffron Crepes with Roasted Pumpkin and Cumin. Photo by Natalie Keane
Palace Court Prawn Cocktail. Photo by Susan Knaap
Palace Court Prawn Cocktail. Photo by Susan Knaap
Palace Court Prawn Cocktail. Photo by Susannah Field
Palace Court Prawn Cocktail. Photo by Susannah Field
Honey and Lemon Marinated Home Smoked Salmon with Red Onion Pickle and Citrus Sour Cream. Photo by Susan Knaap
Honey and Lemon Marinated Home Smoked Salmon with Red Onion Pickle and Citrus Sour Cream. Photo by Susan Knaap
Little Orange Cakes with Chocolate Mousse, Poached Mandarins and Vanilla Ice Cream. Photo by
Little Orange Cakes with Chocolate Mousse, Poached Mandarins and Vanilla Ice Cream. Photo by Susannah Field