Rakiraki Market after Cyclone

I did not think I would return to Rakiraki Market so soon but after Cyclone Winston devastated parts of Fiji I was called to photograph some of the marketplaces on Viti Levu. Beguiled by the blue skies and sunshine it was still clear the damage in Rakiraki area was widespread. The market was pretty much non existent after the council had already bulldozed it flat.Tents have been put up to house some of the market vendors until their buildings are restored. Pineapple vendor Ajay Lal was looking a little worse for wear which was not surprising after he told me his house had been badly damaged by the cyclone. Three weeks after the cyclone Rakiraki township has power restored but it will take months to repair outlying power lines and even longer for crops to get back to full production.

Buying Local Food | Murray Lloyd Photograph

The markets will be crammed with lovely fresh produce now spring has arrived and in NZ we can find locally produced food easily. Not so elsewhere.

In Britain, a local government report said a quarter of food could not be verified as local in one county. In North Wales only half the meat sold as Welsh lamb was found to be Welsh and in an English restaurant "Hampshire spring lamb" was sold which was actually from New Zealand.

In Canada the government have changed the criteria on what constitutes local. The government say the food just has to come from within the same province to be called local. In Canada this could mean a 1500km journey. Previously a 50km radius was deemed local.  Here is a funny take on local food.

Oritain is a New Zealand company based in Dunedin specialising in food verification. Their mission statement states Oritain can independently and scientifically verify the origin of food products to a forensic standard. The consumers in Canada and Britain would clearly benefit from their services.

Running of the Sheep in France | Murray Lloyd Photography

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.

Leapard skin clothes on two youg girls.

Infatable horse at the Fete de la Transhumance

Woman with shaggy hair in street.

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

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.

Black dog watching sheep in parade.

French restaurant sign advertising rack of lamb.

7 whiskies, haggis , Wellington | Murray Lloyd Photography

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 cooking in pots on stovetop.

Haggis being held on tray.

Man holding ceremonial haggis knife

Haggis being piped in to Regional Wines whisky tasting.

Haggis being piped in to Regional Wines whisky tasting.

Haggis being piped in to Regional Wines whisky tasting.

Haggis being piped in to Regional Wines whisky tasting.

Haggis being piped in to Regional Wines whisky tasting.

crowd at whisky tasting in Wellington.

Man in kilt cutting open haggis.

Man in kilt with haggis.

Man in kilt pouring whisky.

Close up photo of hand holding whisky

Crowd at whisky tasting.

Haggis

Close up view of haggis after being cat open.

People queuing for haggis and mash.

6 bottles of whisky lined up.

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.

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

Julie Knapp

Alex Bazeley

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.

Going Nutty in the Studio | Murray Lloyd Photography

Walnuts photographed in the studio

Vegemite icecream|Weetbix gelato | Murray Lloyd Photography

Weetbix Icecream

Food "captured" in New Yorker Mag | Murray Lloyd Photography

I couldn't work out if this was an ironic take on the normal "captured" moment used in camera advertisments (eg Usain Bolt or fast-moving wildlife ) or it just implies New Yorker Magazine readers love organic food. The guy in the ad is a New York photographer who photographs food among other things.

New yorker advert for Fuji X E1 camera showing a food photo by Robert K Jacobs.

Promoting NZ Beef and Lamb | Murray Lloyd Photography

A graphic design exhibit titled Food for Thought caught my eye at Massey’s Exposure exhibition in Wellington. Created by Grga Calic, the posters  were a refreshing take on the existing campaign which uses Olympic sports women from New Zealand to encourage young women to eat more red meat. He says the campaign aims at putting glamour back into red meat and focusing on the physiological rather than the physical – brains over brawn.

Massey exhibit by Grya Caric

Massey exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Although aimed at young women I am sure a wider demographic can identify with improved decision-making and not losing the car keys

The Exposure (now called Blow) exhibition is well worth looking around and is on each year in November . These images have been published with permission from Grga Calic and he can be contacted on 027 3084320 or at grga_nz@yahoo.com

Mad Hatters Tea Party in Wool | Murray Lloyd Photography

The inedible food at the Mad Hatter’s Tea Party seemed very un-birthday partyish but after being served free tea and Kiwiana themed biscuits the mood became more festive. Although surrounded by tea cosies rather than mad hats this exhibition at the Kapiti Art Gallery resonated well with events on the other side of the world.

Asparagus rolls and crackers at Mad Hatter's tea party in New Zealand

Wool crackers at Mad Hatter's tea party in New Zealand

Crackers at Mad Hatter's tea party in New Zealand

Wool sandwiches at Mad Hatter tea party in New Zealand

Kiwiana biscuit in shape of Kiwi

Kiwiana biscuit in shape of New Zealand

Wool food at mad hatters tea party in New Zealand

Wool food at mad hatters tea party in New Zealand

A Taniwha, a Ghost and the Scream| Murray Lloyd Photography

If you want to get your hands on the real Scream you will have to spend more than 140 Million NZ  Dollars, its last sale price. So here’s to the imperfections of the world, home grown produce, and heritage crops which can be very satisfying at a fraction of the cost.

The Scream

The ghost

The Taniwha

Mischief

Shepherds Shemozle in Hunterville | Murray Lloyd Photography

Shepherd with dog

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.