Foodie event in Ambrym

murray lloyd August 20, 2017

Ranon celebrates

I wasn't enthusiastic about attending a circumcision ceremony having walked 24 km to view a volcano the previous day. Three hours later I had no regrets. Torpedo like yams paraded past me as if in a military setting. A bullock was butchered in front of the crowd and a 12 yr old boy killed three pigs . All to celebrate the circumcision of three boys.

Captain Cook's legacy

The name Ambrym means yam, bestowed on the island by Captain Cook and prominent in the ceremony they were. However pigs provided the main event.

Pigs and kustom

Pigs are the principal objects of wealth in Vanuatu. They are accumulated, traded, loaned, and paid out to resolve disputes. Pigs are central to kustom and are pampered, revered, and sacrificed. Killing a set number of pigs gives a man high status. When the pigs are killed, the killer assumes their spirits, gaining power and prestige among his village.

Circumcisions are a one time thing and the ceremony reflected this. The Ranon community gathered as if partaking in a wedding or a funeral.

Foodie tour starts in Vanuatu

murray lloyd January 13, 2016

A block of land north of Port Vila with a multitude of food-producing plants is now open to visitors. The brainchild of Jimmy Nipo and his wife Ledcha Nanuman, Fansa Farm Foodie Tours has been designed to showcase the best in Vanuatu’s food while also wanting to demonstrate new crop varieties and farming practices better suited to Vanuatu’s shifting weather patterns. Crops you will see on the foodie tour include pineapple, mango, pawpaw, taro, drought resistant yam,kava, corn, tamarind, banana, breadfruit, sugarcane, pepper, chilli, kumala (kumara), coconut, nangai (an almond like nut ) and manioc (cassava) which Jimmy says represents continuity: “Manioc is always there, it just keep going, it feeds us and provides our energy throughout the seasons,” he says.

Jimmy Nipo and Ledcha Nanuman come from the island of Tanna in the south of Vanuatu. Jimmy says Fansa Farm takes its name from the fansa bird (similar to a fantail ) which holds special significance as a leader in Tanna Island culture.

“The fansa leads all other birds to food. It is active, smart and creative, and never stops moving,” says Jimmy. “Fansa also means safe, and for us Ni-Vanuatu, that relates to food security which is very important for our survival” he says.

Visitors to Fansa Farm can choose between three tours ranging from two to four hours on Tuesday, Thursday and Saturday mornings.

The Food Path provides a guided tour through the farm with refreshments and produce on offer along the way.

Food Path and ‘aelan-style’ Cooking provides a guided tour through the farm with refreshments and produce along the way followed by an opportunity to cook local dishes ‘aelan style’.

The third tour, Food Path, Port Vila Market and brunch at Lapita Cafe is offered in partnership with Port Vila’s Lapita Café, well known suppliers of high quality aelan cuisine ( the Lapita Cafe food at the opening was delicious ). The tour includes a guided tour of the farm, then a tour of the Port Vila central market, followed by brunch.

Bookings are essential. Visit www.fansafoodietours.weebly.com

Portrait of man holding a giant leek which was the cover of Martin Parr's book Black Country Stories.

Giant Leek at Country Show | Murray Lloyd Photograph

murray lloyd September 16, 2014

I have seen photos of over sized pumpkins appearing in the media but never a leek. The leek portrait has been published on the cover of Martin Parr's 2014 book Black Country Stories. I don't know what they feed their leeks in England's Black Country but a portrait I photographed recently shows another way to make your produce seem large.

Portrait of smiling boy holding a bunch of fresh garlic in garden.

Close up of sheep dog looking interested in crowd of poeple

Running of the Sheep in France | Murray Lloyd Photography

murray lloyd July 16, 2014

The Fete de la Transhumance is celebrated in St Remy de Provence annually on Whit Monday. This traditional French festival commemorates the days farmers trekked for days to take their sheep from drought stricken lowland in search of greener pasture in the mountains. I am sure Van Goph (sans left ear) would have appreciated the 3000 sheep, goats and donkeys being herded through the town for the 31st Fete de la Transhumance. He was living (self-admitted) in an asylum in St Remy between 1889 and 1890. The river of sheep winding through the narrow streets of the town resembled a readymade impressionist painting.

Photographers in action on street in St Remy de Provence

Unlike the running of the bulls in Pamplona, no instant fines were handed out to people with cameras. The sheep did two laps of the town before departing – I hope they did not notice the menus.

Infatable horse at the Fete de la Transhumance

Farmer herding sheep in street at the Fete de la Transhumancein St Remy de Provence

Sheep in street at the Fete de la Transhumancein St Remy de Provence

Boys playing with sheep at the Fete de la Transhumance in St Remy de Provence

sheep at the Fete de la Transhumance in St Remy de Provence

Fete de la Transhumance at st remy de provence, france.

French restaurant sign advertising rack of lamb.

7 whiskies, haggis , Wellington | Murray Lloyd Photography

murray lloyd December 22, 2013

Half a century of haggis history was piped into Wellington College’s Firth Hall to celebrate the final Regional Wines and Spirits whisky tasting of the year. Highly sought after tickets were only made available to regular whisky imbibers at Regionals’ events throughout the year. The Haggis was delivered with pomp and poetry before being served with mash and washed down with seven different whiskies. The recipe for the haggis originated at Tommy Jack’s Miramar butchery in the 1960’s and presently resides with the Island Bay butcher, Don Andrews. The whiskies were 10year old Ardberg, a Longrow Rundlets and a 2001 Kilderkins, a Bunnahabhain, Glendronach 1994, a Highland Park, a Longmore 2002 and a Bowmore aged 12 years.

Haggis being piped in to Regional Wines whisky tasting.

Close up view of haggis after being cat open.

Photos for Marae Fundraiser Event | Murray Lloyd Photography

murray lloyd November 11, 2013

Two hundred hangi’s at $10 each might seem a small dent in the seven figure mountain of fundraising needed for the Mahara Gallery upgrade. But you cannot quantify the deepening of the relationship between the Gallery and Te Atiawa ki Whakarongotai who prepared the hangi together.

Wellington on a Plate Pipi Trail | Murray Lloyd Photography

murray lloyd August 21, 2013

Queenie Rikihana and Ruth Pretty welcome guests at Rangiatea Church

Queenie Rikihana explains history of Rangiatea grounds

Andre Baker explains the hammerhead shark design in the kneeler cushions in Rangiatea Church

...and teaches the guests to sing this song

Elaine Bevan explains weaving at Te Whare Toi in Otaki

Rewana bread ready to go at Raukawa Marae in Otaki

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

Queenie Rikihana gives tips about fishing up pipis

Ruth Pretty looks forward to Tootsie Iriha's famous fried bread

Aunty Hira flips her very delicate pikelets

Ruth Pretty hands out Rewana bread starter to guests as they leave

10 Pics from WOAP Food WKSP | Murray Lloyd Photography

murray lloyd August 14, 2013

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.

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 Asher Regan

Palace Court Prawn Cocktail. Photo by Andrew Harrow

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 Susannah Field

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.

Alice in Bakingland Book Launched | Murray Lloyd Photography

murray lloyd July 10, 2013

Food from Alice in Bakingland cookbook at book launch.

Alice Arndell signing cookbooks at the launch of her first cookbook.

Martinborough Olive Harvest Fest | Murray Lloyd Photography

murray lloyd July 9, 2013

Sign advertising Martinborough Olive Festival

Helen Meehan explains Olivo Oil at Martinborough Hotel

Olivo Oils served at Martinborough Hotel.

Guests dining at Martinborough Hotel as part of olive harvest festival.

Peter and Ruth Graham from Atutahi at Tirohana Estate.

Lamb Cutlets poached in Tuscan Blend Olive Oil (from Atutahi) with baby potatoes, cherry tomatoes, gremolata of hazelnut, mint, lemon and parsley.

Peter Graham talks to guests at Martinborough Olive Harvest Festival

Poppies Restaurant, Martinborough, New Zealand.

Margaret and Mike Hanson from Blue Earth Olive Oil, photographed at Poppies Martinborough

A dessert at Poppies Restaurant, Creme Inglesa with Barcelona inspired Trifle .

Jared Gulian with his newly published book Moon over Martinborough.

International Olive Oil Judge Margaret Edwards explains how to taste olive oil.

Guests smelling olive oil at Martinborough Olive Harvest Festival.

Guests tasting olive oil at Martinborough Olive Harvest Festival.

Margaret Edwards helps blend individual oils for the class to take home.

Night Market at Martinborough Olive Harvest Festival.

Visitors at Night Market at Martinborough Olive Harvest Festival.

The Olivo crew at Martinborough Olive Harvest night market.

Ray Lilley of Whiterock Olives holding fresh olives.

Young girl picking olives in morning sunlight.

Picking olives at White Rock Olives in Martinborough.

Picking olives at White Rock Estate in Martinborough.

Nalini Baruch giving cooking demonstration at Lot 8, Martinborough.

Narlini Baruch giving a cooking demonstration at Martinborough Olive Harvest Festival

Orange slices with sea salt and Lot Eight 2013 Aromatic Olice Oil.

Close up photo of hands holding green olives in sun.

Jamaican Food in Wellington | Murray Lloyd Photography

murray lloyd May 28, 2013

Bob Marley and New Zealand have always had a close relationship and this continues with the arrival in Wellington of Jamaican catering company Three Little Birds, named after a song on Bob Marley’s album Exodus.

Jerked pork and chicken, Ackee bruschetta, Solomon Gundy Cream Cheese Dip and Bob Marley all featured in the official launch of Three Little Birds thanks to the 100% Jamaican owners Simon and Lisa Bowen.

Amongst the crowd celebrating on the night was Wellington’s entire Jamaican community (so I was told) and the Mayor of Porirua, Nick Leggett.

Jamaican products on show were brought to the venue by the team at West Indies Spice Traders.

One of my favourite tastes on the night (along with the jerked pork) was the crackers topped with the Solomon Gundy Cream Cheese dip. Although they were modest in presentation the fishy flavours of the smoked herring were beautifully balanced with the heat from hot peppers.

You can look out for their delicious food at festivals around Wellington this summer and the word is Simon and Lisa are very keen to set up a restaurant in Wellington. Jerk, Rum and Reggae - let the party begin.

David Phillips, West Indies Spice Traderss

Taniwha Burger in Auckland | Murray Lloyd Photography

murray lloyd April 28, 2013

Meat and Veges at Rugby WC | Murray Lloyd Photography

murray lloyd October 10, 2011

Food heros of Welsh culture were spotted amid a sea of green wigs, and floating red dragons at Saturdays RWC game between Wales and the Irish. The leek, an emblem of Wales since the mid 16 th century, is often referred to in relation to St David's day on March 1st, but also has links to Welsh rugby,

Lamb (or were they sheep?) is revered in Wales in a similar way to lamb in New Zealand.

I am not sure what part of Welsh culture the chicken stands for but the guy on the left arrived in New Zealand with not much more than this suit...

Welsh fans in chicken suits at Wales vs Ireland RWC game in Wellington

The dragon got hungry - Wales 22, Ireland 10

Malaysian Night Market at WOAP | Murray Lloyd Photography

murray lloyd August 24, 2011

Described as the “Jamie Oliver of Malaysian cooking”, Chef Wan was the undoubted star of the inaugural Wellington Malaysia Kitchen Night Market. A household name in Asia , crowds clamoured to hear him speak about and cook traditional Malaysian food. The packed audience included a very excited Lauren King, who was one of the lucky recipients of Chef Wan's demonstration dish Vermicelli Kerabu.

Held in one half of the cramped Opera House Lane, the market was the finale of this years Wellington On A Plate. Wan’s excited commentary (see him in action here), broadcast at full volume, contrasted with the slow moving crowds waiting for their fix of Malaysian cuisine.

Working under intense pressure the chefs from Kayu Manis, Rasa, The Long Bar and other Wellington Malaysian restaurants still managed to serve up delicious char grilled satay sticks, curry puffs, rendangs and gorengs ...

...the menus however lacked the real diversity I expected of Malaysian street food. This was a probably a reflection on having only a small number of stands to feed the heaving crowds quickly (the event ran for 3 hrs), with easily identified food.

The fundamental aim of Wellington On A Plate is to attract foodie tourists. Air Asia X ‘s arrival to NZ has seen a dramatic increase in Malaysian visitors to NZ (1300 to 5000 monthly in Christchurch) – no doubt coming for the clean green scenery. Likewise, tourism from NZ to Malaysia has increased markedly. I applaud the organisers of the Kitchen Night Market for getting involved with WOAP for the first time, but there is room to put Malaysian street food on a larger stage, with more variety and enthusiastic crowds in the future.

Happy Feet the penguin, at WOAP | Murray Lloyd Photography

murray lloyd August 20, 2011

Raw meat, furry tails and live insects were on the menu at a recent Ruth Pretty Catering event. In weather more appropriate for emperor penguins, Wellington Zoo was host to the Ruth Pretty Zoo Safari, part of Wellington on a Plate. Perhaps reluctantly swapping the heated floor of Kamala’s, the swish new zoo venue (named after the zoo's last elephant), the visitors were soon being educated about animal diets in the zoo kitchen.

Possum tails hang out of bucket at Zoo Safari at Wellington on a plate

Ruth Pretty introducing the Zoo Safari as part of Wellington on a plate

Slabs of horse meat, goat legs - fur and all, and live locusts were all sighted, but most interest centered on chimpanzee food. Paul Horton, the carnivore keeper said “chimps are pretty much like us, they will happily kill a monkey and share it around”, dispelling any thoughts about vegetarian diets. As well as fruit and veges, the chimps are occasionally fed whole chickens, cooked, to avoid salmonella. Bread used to be part of the chimp diet until Jess, a female, took such a liking to it she upsized to become the largest chimp in the tribe – not the normal way of things in the ape world.

Climatic extremes continued on a short tour of the zoo, taking in Happy Feet the emperor penguin, and Sasa and Sean the sun bears. Happy Feet tentatively looked like coming out and diving into the pool (a zoo first), but after dipping a ‘toe’ into the water, turned around, and waddled back inside.

In a similar manner the guests made their way back to the warmth of Kamala’s where a South African high tea awaited.

Food prep at the Zoo Safari at Wellington on a plate

The safari themes were continued with the menu including biltong, hertzoggies, and snoek pate and wait, was that…Dr Livingston I presume?

Top Wine and Rata Trees at WOAP | Murray Lloyd Photography

murray lloyd August 9, 2011

Woman in red gumboots plants a Rata Tree at WOAP.

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.

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.

Wild Food Festival Photos | Murray Lloyd Photography

murray lloyd February 22, 2011

The famous Wild Foods Festival is a shock awaiting anyone used to romantic farmers' markets or sterilised supermarket offerings. On the menu one year you could get a shot of horse semen washed down with Red Bull. Among the culinary highlights on my last visit were seagulls bottoms, bull's penis sausages (3000 made from 40kgs), worm slammers (rumour had it the worms were sourced from a local graveyard), and live or chocolate coated huhu grubs.

The more restrained dishes on offer included sliced, pickled fern trunks, whitebait in various guises, and Hoki -Tikka from the local Indian curry house. Wild indeed.

Prize winning cupcakes at NZ show | Murray Lloyd Photography

murray lloyd January 30, 2011

The highlight for me at the Levin A&P show last week was the Home Industry display. In amongst the Christmas puddings, fruitcakes and scones were two entries for cupcakes. I was told this was only the second year cupcakes had been accepted, perhaps reflecting the slow pace of change away from the city (where all the talk has now switched to macaroons).

Other highlights were the jams, and vegetable creations. Outside in the pens was the usual fluttering of ribbons amongst the winning pigs, chickens, sheep and cattle. However I noticed the prizewinning export lambs were not getting carried away by their win. For those technology buffs - I photographed the A&P show on an old Mamiya C330 Twin Lens Reflex camera using roll film.

Sign advertising home industries at Levin A&P show in New Zealand

Prize winning cupcakes at A&P Show in Levin, New Zealand.

Shepherds Shemozle in Hunterville | Murray Lloyd Photography

murray lloyd October 28, 2010

In Hunterville around Oct/Nov is one of the highlights on New Zealand's event calendar. The day features the Miss Hunterway Competition - "a beauty show for real bitches", a Dog barking sound off and the Shepherds' Shemozzle - a race pitting man and dog against other men and dogs along a fear factor type course (they do one for kids as well). In the past the notorious food stop has included - sheep eyes, pints of cream, bread buns, raw eggs, pints of beer, freshly dug carrots (with dirt), warm coca cola, bulls testicles, and vinegar. The food is expected to be forced down at the food stop as fast as possible by red-faced shepherds having just run/jumped and crawled several kilometers with their ever faithful dogs beside them all the way.

Food Photography on the Move | Murray Lloyd Photography

murray lloyd October 21, 2010

Events are always places you find food on the move. Recently I was providing photography at an event at the Langham Hotel in Auckland and pointed my camera at food on the move. The results of the photographs are always random using long exposures - maybe 15th or 1/8th of a second and panning the camera while keeping the food in focus. The photographs seem to suit this method as it matches the waiters streaming into the room delivering plates of fine New Zealand food to the awaiting guests.