Rakiraki Market before Cyclone

I had the chance to photograph Rakiraki Market working with UN Women in Fiji. Since then it has been flooded (the day after I was there) and now has been severely impacted by Cyclone Winston.  The vendors were very kind and friendly considering I was not there to purchase their produce. The marketplace has no doubt been damaged but worse will be the crops from which the vendors make their income. As seen in Vanuatu, it takes some growers the best part of a year before they get back to similar levels of crops post cyclone.

Any support for Rakiraki and Fiji is sure to be appreciated.

 

A Royal Afternnoon Tea at WOAP | Murray Lloyd Photography

A Church, and particularly a Maori church, seemed a very appropriate place to commemorate Mrs Royal, an Otaki Caterer of yesteryear. At the Wellington on a Plate event hosted by Ruth Pretty Catering and Rangiatea Church, her kindness was noted, with special mention of the Maori families she used to help by selling goods from her bakery at below cost.

The guests who travelled to Otaki for the event not only got fed by an afternnon tea inspired by Mrs Royal but were also welcomed to Rangiatea Church. Andre Baker gave a compelling talk about the history of the church including minute details about the rebuild after the church was burnt down in 1995 by arson (he was one of the key project managers). It is seldom I hear someone talk with such humbleness and depth of knowledge.

Louise Carkeek (who had just turned 90) was also introduced to the audience. She along with Marie Hakaraia was instrumental in renewing the embroided kneeler cushions that were destroyed in the fire. We were told they got bored with the delays in the rebuild and just got on with it. Sixty three cushions were destroyed but there were at least twice as many replacements on display.

1953 was the year Ruth Pretty selected to recreate Mrs Royal's time and once the guests entered the church hall they were greeted by food and royalty (it was the year the Queen was coronated). Even with the two Bishops available there was some confusion (and amusement) about who was going to say Grace. I am sure Mrs Royal would have would have been both thrilled and humbled by this tribute.

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Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

The Good Oil on Bali | Murray Lloyd Photography

“Please bring organic olive oil and flour if possible…” Having booked numerous accommodation suppliers over the years, I was impressed by this unique approach from Swasti Eco Cottages in Bali. After leaving Common Sense Organics with the Bali bound bottle of Moutere Grove Organic Olive Oil I looked forward to handing it over to the Swasti kitchen once we got to Ubud.

Arriving at Swasti we quickly made a tour of the organic garden. The range of produce included turmeric, mulberries, egg plants, tomatoes and some Avatar lookalike goats.

Entrance to Swasti Eco Cottages in Ubud, Bali

Organic tumeric at Swasti Eco Cottages in Ubud, Bali

Organic Anglo-Nubian dairy goat at Swasti Eco Cottages in Bali

After a couple of days exploring the wonderful Ubud surrounds I finally got to photograph Pa Putra (one of the Swasti kitchen staff) holding the Moutere Grove oil in the dining room. In return for the organic oil we received two free desserts.

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Pa Putra from Swasti Eco Cottages holding Moutere organic olive oil from New Zealand

Other highlights were the squirrels darting around the treetops, the frangipani flowers draped around our room, frogs croaking through the night, very friendly staff and the abundance of fresh produce on which we dined.

Interior of Rama Room at Swasti Eco Cottage in Ubud, Bali

Breakfast at Swasti Eco Cottages in Ubud,Bali

However it will have to be the next visit for the 3 in 1 chocolate massage, black rice icecream or a special drink of organic raw cacao, banana and cashew milk.

Special drinks blackboard at Swasti Eco Cottages in Ubud, Bali

Although it was left behind the Moutere Grove Organic olive oil will feel right at home.

The Best Tasting Pineapple in NZ | Murray Lloyd Photography

The home of Northland pineapple

Expect the unexpected is what the tourists are told when coming to New Zealand and that is just what I got when visiting my brother in the Far North this summer. The talk had turned to a couple growing pineapple just a couple of kilometres down their dusty inland road.

With a quick phone call and a short drive, I was shown around the home of Jan Tagart and Steve Cottis, and close to one thousand pineapple plants.

Jan Tagart and Steve Cottis

New Zealand pineapple

New Zealand pineapple

New Zealand pineapple

After spending a sweltering hour and a half in two large tunnel houses photographing  Jan, Steve, plants and the pineapple I was invited to taste a piece of the exotic fruit.

New Zealand pineapple

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New Zealand pineapple

New Zealand pineapple

New Zealand pineapple

As the tropical flavours enveloped my taste buds I realised I had never really tasted pineapple before. The underwhelming supermarket supply in New Zealand had put me off what was a taste sensation.

Sold only at the Bay of Islands Farmers Market in Kerikeri at prices between five and twelve dollars the Tagert and Cottis stand gets plenty of repeat customers including one who was reminded of “pineapple grown in the Islands”.

It all started with two plants given to Jan by her chiropractor in Mangonui (home of the famous fish and chip shop) and another nine from a greenhouse in Kerikeri. Jan and Steve now have enough plants to supply their local market with fruit most of the year.

Back in Wellington Pina colada will never be the same.

Organic Kerikeri Citrus | Murray Lloyd Photography

Looking for an organic producer to photograph on a recent trip to Northland my sister- in law put me onto “Mr Organic” who put me on to Okura Plantation.Okura plantation, an organic citrus orchard in Kerikeri, has been in the family of Mike and Pat Collins since 1954 and has been organic since 1987. To give you some idea of the history of organic farming in New Zealand, Okura plantation’s Biogro certification number is eighty one. If you were to register a new organic operation with Biogro in New Zealand today your number would be in four figures.

Organic Kerikeri citrus orchard in New Zealand

Mike Collins

Originally three times the size, the orchard has been scaled back to the present size of ten acres. The plantation has crops of navel and Harward Late (Valencia) oranges, Satsuma and Encore mandarins, limes and a recently planted row of Seville oranges. Valencia oranges although named after the Spanish city, are actually a hybridised orange originating in California.

Organic encore mandarins being washed

Mike Collins checking fruit

Organic encore mandarins

Let loose in the orchard by Mike, the weather gods were on my side providing beautiful soft light for the table top photography and sunlight for the landscapes.

Organic Kerikeri citrus in New Zealand

Organic Kerikeri citrus in New Zealand

Organic Kerikeri citrus in New Zealand

Organic Kerikeri citrus in New Zealand

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Organic Kerikeri citrus in New Zealand

Most of the organic citrus from Okura heads to Auckland for distribution but while I was at the orchard Mike was expecting pickers to take some of his oranges to the local farmers market in Kerikeri. I was surprised when he told me later his oranges had been usurped by some late ripening oranges arriving from Gisborne …six hundred kilometres away.

Top Wine and Rata Trees at WOAP | Murray Lloyd Photography

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Woman in red gumboots plants a Rata Tree at WOAP.

Rata trees at WOAP Crimson Lunch

Gumboots and spades replaced surgical tools at Wellington on a Plate's first environmentaly themed event.

Baby Rata trees (and other native varieties) were dispensed to participants for planting on the site of Newtown's former fever hospital. The assembled crowd who braved the conditions (sunny but cool) were warmed up by french onion soup, part of a Ruth Pretty hamper.

Ruth Pretty serves soup at WOAP Crimson Lunch

Ruth Pretty with two chefs at Crimson Lunch a WOAP Event

Ata Rangi wines including Crimson Pinot Noir further fortified the visitors. Ruud Kleinpaste provided a humorous commentary with his view on ecological leadership in our community before releasing his giant weta among the crowd.

Bottles of Ata Rangi Crimson Pinot Noir at WOAP event.

Guests at WOAP Crimson Lunch, a WOAP Event.

The planting of the young rata trees (supplied by Ata Rangi) continues the six year partnership with Project Crimson. The trees were planted, guests were packed off with gifts, leaving behind the promise of a blush of crimson colour unrelated to the medical history of this Wellington site.

Guests at Crimson Lunch a WOAP event.

Crimson Lunch

Rob Morrison and Burton Silver talking at Crimson lunch, a Ruth Pretty WOAP event.

Helen Masters with Rata Tree at the WOAP Crimson Lunch sponsered by Ata rangi, Ruth Pretty and Project Crimson.

Phyll Pattie and Clive Paton planting a Rata Tree at Crimson Lunch a WOAP Event in Wellington,NZ.

Gift bags at WOAP Crimson Lunch in Wellington.

Organic fruit at Te Mata | Murray Lloyd Photography

Te Mata Wine, Te Mata Cheese, Te Mata Peak may all be names recognizable to Hawkes Bay visitors and residents but Te Mata Orchard less so. Only a stone's throw from the Te Mata Cheesery, the orchard is an organic operation growing  apples, pears and plums. Ian Kiddle, who has hosted me on a couple of occasions exports produce and also supplies the Pure Fresh brand seen in New Zealand supermarkets. The domestic organic market in NZ is worth about $350 million (at last count) and more than half that value is exported. Evidence is mounting the world wants sustainable produce.



Epicurus rediscovered

Epicurus (341–270 B.C.) founded one of the major philosophies of ancient Greece, helping to lay the intellectual foundations for modern science and for secular individualism. Many aspects of his thought are still highly relevant some twenty-three centuries after they were first taught in his school in Athens, called “the Garden.” Epicurus primarily promoted the pleasures of the mind, friendship and contentment - pleasure without pain.  However recent use of the word epicurean links this philosophy to a life frequented by bouts of hedonism   especially food consumption and sex - this pleasure is said to derive from pain i.e  hunger and desire

Epicurean Supplies , a garden in Hawkes Bay,  spans the divide between the ancient philosophy and the recent interpretation linked to food. Indeed perhaps Clyde Potter (owner of Epicurean Supplies) is the modern Epicurus.

Clyde's  disciples in this case are a small permanent staff and a varying band of itinerent woofers. I  imagine anyone who has eaten his organic micro salads, fresh herbs and heirloom vegetables can attest to this. Clyde's jewel- like produce not only provides good health but allows your eyes to feast as well,  bringing a sense of pleasure completely unaccompanied by pain. It is with sad news I learnt of Clyde’s passing recently.

Clyde Potter

different tomatoes being held by person
organic scallopine growing
Yellow organic squash growing
orgainic peppers growing
Organic capsicum



Hawkes Bay Organic Butcher | Murray Lloyd Photography

Located in Hastings, the Organic Farm Butchery processes and distributes beef and lamb from Ti Kouka an organic farm near Waimarama (they also have some pigs). After photographing at the farm last year  I thought it would would good to see another side of the operation.  The mainstream media have published large quantities of material about farmers markets, local produce and consumers wanting to know where their food comes from.

However thinking more about images of beef carcasses and slabs of meat I wonder if the public is ready for an even closer viewpoint.  While I was photographing, numerous boxes of organic meat went out the door. Nothing was wasted as the bones seen in the trolley were destined for the beef stock at a gourmet food supplier.

Organic butcher

Butchering an organic carcase

Exterior of the organic butchery in Hastings




Heritage plums in NZ| Murray Lloyd Photography

I had the good luck to photograph an orchard teeming with an amazing variety of heritage plums and apples. I was familiar with plum names such as Billington, Greengage and Fortune but how about Keruru Gold, Hawera, Ox heart ( deeply complex and delicious flavour), Purple King, Luisa, Casselman and Cacak? And apples - Monty's Surprise  is currently being researched for cancer prevention properties. Victory Line Orchard in Levin is run by Mike and Frances Beech . They  sell the plums (and apples) only at Paraparaumu Market on Saturday morning. This is the place to see the difference between a Nonnetit Bastard, a Ballarat and an Italian prune, whilst also giving your support to a very unique orchard.

Michael Beech of Victory Line Orchard

Red heritage plums growing

Heritage plums

Heritage plums

Heritage plums growing

Heritage Plums

Heritage Plums

Frances Beech with beehives

Monty's surprise growing on tree in sunshine

Frances Beech with honey from her beehives



 


Monty’s surprise apple

Fishy Portrait of Mark Limarcher | Murray Lloyd Photography

Photographing food at Ortega Fish Shack  I was reminded of a portrait I photographed earlier this year. Mark Limacher (owner of Ortega)  was asked to provide a portrait to advertise a cooking class he was taking at Ruth Pretty Catering. To keep to the fishy theme of the restaurant Mark and Peter (chef at Ortega) decided to go the extra mile - this was the resulting photo.

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Environmental Portrait of chef Mark Limarcher having fun