Mobile Fish 'n' Chips at Quainton | Murray Lloyd Photography

murray lloyd August 20, 2014

Mushy peas or curry sauce with your Fish 'n' Chips? Quainton, a very cute English village of about 1200, located just north of London, gets visited every Wednesday evening from 5.30 – 8 by a mobile fish and chip van. Howe and Co have been delivering fish and chips from “coast to door” for more than 80 years, currently making hundreds of stops to more than 90 villages in a 50km radius. New Zealand does not have the same mobile service with fish and chips (although Mr Whippy hints at this) but we do at least have a mobile butcher in Waikanae.

The mushy peas certainly add a fresh colour to the golden tones but the quality of the fish 'n' chips did not match the high standard of service. Maybe I am spoiled by the excellent quality easily found in New Zealand.

Thatched roof house in Quainton, England

Howe and Co fish and Chip mobile van in Quainton Village, England.

From coast to door signage on side of mobile fish and chip van.

Close up of tubs of mushy peas with fish and chips.

More to Maketu than Masterchef | Murray Lloyd Photography

murray lloyd May 10, 2014

It is no surprise Maketu produced the latest MasterChef winners, the town has food in its bones. Maketu was named after the origonal kumara growing fields in Hawaiki by Te Arawa when their canoe landed at the mouth of the Kaituna River in 1340. The river and estuary have been historically referred to as the "food bowl" of the Te Arawa. 400 years later the Robin White painting Fish and Chips, Maketu immortalised the local fish and chip shop. Not sure why the shop has not been given the Robin White treatment.

Maketu Pies carry on the food vibe. They distribute pies all over the North Island and have recently introduced a gourmet range called Sunday's Best. Their standard range is well regarded and includes a highly rated mussel pie.

Historically the estuary provided a diverse range of seafood including pipi, koterotero (sea-anenome), tuangi (cockles), flounder, titiko (mud snail), mussels, pāua, pūpū, scallops, kukuroa (horse mussels) and fish. It seems appropriate the winners of MasterChef Karena and Kasey Bird are described as "seafood loving sisters" and their signature dish is paua ravioli.

Photo of Robin White painting "fish and chips, Maketu".

Fish and chip shop in Maketu, New Zealand.

Portrait of man holding a Maketu pie in front of advertising design.

Passionfruit photographed from above and close up with purple tones in background.

Getting passionate in the studio | Murray Lloyd Photography

murray lloyd March 31, 2014

Italian Flavours in Paraparaumu | Murray Lloyd Photography

murray lloyd March 3, 2014

Basil grown from seed in full sunshine, Isle of Capri tomatoes freshly plucked from the garden and fresh buffalo mozzarella - Insalata Caprese - It is quite simply one of the greatest pleasures of summer and is one of my favourite dishes . The flavours and textures work together brilliantly - here's to Italian food.

Fresh live clams from NZ to USA | Murray Lloyd Photography

murray lloyd February 20, 2014

Working every day of the year, the team at Dunedin's Southern Clams can have an average of 4.5 tonnes of clams ready for market in six hours. In winter the team in the water harvest by torchlight and even have waves crashing over them on occasions. Director Roger Belton started Southern Clams in the early 1980's after his French girlfriend took him to experience the French food culture. Eighty percent of the clams are exported, particulary to the east coast of the USA where the large Italian poplulation need them for Spagetti alle Vonglole. The remaining clams are sold domestically at restaurants, wholesalers and the New World and Pak n Save supermarkets.

Southern Clams take sustainability very seriously even investing in forestry in order to be carbon accountable. They have never harvested their full quota of clams and are contantly looking for new ways to reduce bycatch.

I was just thankful my waders didn't leak.

Clam shells being returned to seafloor from boat.

Portrait of Roger Belton, owner of Southern Clams, standing in sea.

Freshly harvested clams on barge at Blueskin Bay, New Zealand

Fully loaded barge of fresh clams at Blueskin Bay.

Roger Belton, Managing Director at Southern Clams on small outboard boat.

Vegemite icecream|Weetbix gelato | Murray Lloyd Photography

murray lloyd February 25, 2013

4 Flavours of Melbourne Food | Murray Lloyd Photography

murray lloyd February 23, 2013

One bite of the soft shell crab and avocado roll was all it took to launch me into Vietnamese food nirvana - and I wasn’t even in Vietnam. The crunch, flavour and texture of the roll emanated from Dandelion Restaurant located in Melbourne’s suburbs.

Aside from excellent food, Dandelion restaurant seems to have found an answer to food bloggers ruining the restaurant atmosphere with cameras. The food has already been well photographed by Rob Banks and images are available via pinterest or through very well organised downloadable media packages.

Duck legs, braised with sugarcane, pineapple and chilli Kampot peppered pineapple salad, saw-tooth coriander.

deep fried black sesame icecream with palm sugar caramalized figs

As good as Dandelion was, the other food sensation was the A1 Lebanese Bakery on Sydney Road in Brunswick – at a fraction of the price.

A1 serves up Lebanese style 'pizzas' with toppings of zaatar, halloumi cheese with tomato, and finely minced raw lamb (there were others) in unpretentious but exotic surrounds. The baklava was another highlight. Anthony Bourdain raved about the A1 bakery on his show No Reservations a while back but the prices can’t have been affected.The ‘pizzas’ ranged from $1.50 to $4.50 and one was all I needed for lunch.

This craft beer and wine bar in Moonee Ponds allows patrons to bring their own food or to order in restaurant food from nearby and then eat it with a beer or wine from the premises. The Valley Cellar Dooroffer nibbles, including cheese and cold meat platters, but encourage people to bring whatever takes their fancy - they’ve even installed a BBQ out back. It would be great to see this catch on in Wellington.

Floundering at Waikanae | Murray Lloyd Photography

murray lloyd January 21, 2013

Flounder is always on the menu at this time of year. Brother-in-law, Powerful Al usually manages the drag net operation along the beach with any other able bodied person tagging along. Although the net requires two people to drag it, crabs invariably scuttle in and it's all hands on deck to untangle them. The large ones end up as bisque or some crab flavoured dip ( thanks to painstaking work by Al) while the smaller ones are delivered back to the sea. A drag might net a couple of flounder, or even three, and sometimes there are just a few stray herring. After being gutted and scraped, flounder are cooked whole on the barbecue and served up with a wedge of lemon – a very delicate, sweet flavour; yummo.

Journey to a Christmas Pudding | Murray Lloyd Photography

murray lloyd December 20, 2012

Mother in law would be delighted if I made the pud. Raisins yes, sultanas yes, currents yes…dried pineapple must get, figs also, beef suet must get, so much for being vegetarian….brandy yes, sherry must get - great chilled pre-dinner drink. Need a 1.5 litre bowl … and a space offive 7 ½ uninterrupted hours. Need string. Mother in law provides bowl, suet from the butcher. All assembled. Have coffee and begin. Chop, chop chop. Suet rather smelly, minced, rubbed in. Mix into bowl. Paper lids on, teflon rubber bands replace string. Pud in pot. That took 2 ½ hrs only 5hrs to go….water gets in top of pud. redo paper still 5hrs to go...

finished pudding should look something like this, recipe in Ruth Pretty Cooks at Home or you can find it here..eat in 2012 or even better save for 2013. Another recipe from the book might also be good around Christmas.

Traditional Christmas pudding by Ruth Pretty.

The Good Oil on Bali | Murray Lloyd Photography

murray lloyd July 17, 2012

“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.

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.

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

murray lloyd April 14, 2012

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 Taniwha

The Best Tasting Pineapple in NZ | Murray Lloyd Photography

murray lloyd March 27, 2012

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.

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.

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

murray lloyd February 25, 2012

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

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.

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.

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.

3 Xmas Recipes from Star Chef | Murray Lloyd Photography

murray lloyd December 24, 2011

Zibibbo’s Adam Newell was the latest chef to grace the demonstration kitchen at Wellington's city market. Having photographed A Consuming Passion, the first cookbook by Newell a few years ago, I was keen to see him in action again. Newell introduced three recipes which included two versions of en’papillote - French for “in parchment”, and a caponata.

Cooking class at Wellington's City Market

While chatting and chopping his way through the caponata, Newell reflected on changes in New Zealand’s restaurant food. He believes the fusion of the 90’s “should be illegal”, (my wife calls the same phase ‘confusion’). He went on to say the scene is now about emphasising seasonal ingredients and not about playing around with the food too much. Newell reckons we’ve even caught up with Europe – a slightly optimistic view to me.

The first of two en’ papillotes involved salmon sourced from a passionate Akaroa Fishery Newell said he would be serving this at Christmas, leaving his mother-in-law to deal to the turkey.

The BBQ class was billed by the City Market as the Thriller in Manila . While struggling to see the link with boxing I guess it could have been the vanilla which received rave reviews by Newell. It’s used in the sugar syrup poured into the en’ papillote and Newell says the dish screams “eat me, eat me, its summer” as the perfumed steam envelops the diner once the parcel is opened on a plate.

En Papillote salmon and caponata at Wellington's City Market

The dessert can be made up to one hour ahead of time and Newell says his chefs at Zibibbo know they are in for a busy night if the en’ papillote is on the specials list (not being a cold pre-prepared dish).

The guests enjoyed being served by the Michelin starred chef (one of only two in New Zealand) as Newell delivered the fragrant packages to the tables. Scents of fennel, thyme and fish were followed by fruity fragrances and hints of mulled wine as the gathering pierced the sealed parcels and munched away happily. The $25000 Gaggenau kitchen stood up to the BBQ test well, easily competing with the hooded cookers that will be seen in most kiwi backyards this summer.

Murellen Pork in Canterbury | Murray Lloyd Photography

murray lloyd December 10, 2011

Following my blog in July celebrating the best ham we and our guests have ever eaten it was a pleasure last week to visit Canterbury’s Murellen Pork, birth place of the 21st Birthday ham.

Expecting the high pitched squeal of pigs on arrival I was surprised not to hear a peep from the grunters. Located in the lee of Mount Torlesse just out of Sheffield, this resplendent piggery sits on 20 acres of mostly glossy green grass.

Murrellen Pork was set up in 1999 by Murray and Helen Battersby (hence the name - Murr-ellen). After farming pigs in the area for 40 years the couple realised to upsize the operation they could either focus on quantity or quality – and chose the latter. Now managed by son Colin and wife Karen, Murrellen Pork farms around 1500 pigs at any one time. Colin says this number means they can keep the ‘owner operator’ feel of the business.

Like a Wellington team management text, the farming practice is built around reducing stress. Some techniques follow the research of Temple Grandin, famous for her extraordinary knowledge of animal behavior. The entire supply line has been analysed and set up to avoid stressing the animals unnecessarily. For example the pigs are trucked to Timaru for processing via State Highway 50, instead of State Highway 1. This is not for the scenery but because the truck only needs to stop twice on the way. Every stop on a journey arouses the pigs and they get stressed! On the farm round feeders are used instead of straight designs. Pigs have narrow vision and being able to keep an eye on the pigs on each side while eating allows for a more relaxed mealtime and improves nutrition intake. Other measures include PH analysis of the meat and temperature control of the pig enclosures..

While being fattened up at the Murrellen premises the pigs are initially housed in mobile pens (the piglets arrive from a free range supplier) before shifting to a larger facility for the final five weeks. In a similar manner to Joel Salatin mobile chook houses (as described in the book the Omnivores Dilemma these pens are regularly dragged onto a fresh patch of grass with the resulting rich effluent spread to fertilise new grass and enormous worm farms. The pigs are fed a locally produced vegetarian diet which supports the mobile self-fertilising system.

The effect of the Canterbury earthquakes on Murrellen has been twofold. Restaurant closures in Christchurch meant a substantial drop off in demand and Murrellen’s office, and the historic house where Colin and Karen live will probably be demolished.

If you are after New Zealand pork, charcuterie or other piggy offcuts, Murrellen’s produce can be sourced via discerning Christchurch and Wellington butchers. They include Ashby’s in Christchurch which won the best bacon award in 2011 with Ashby’s Murrellen dry cured bacon, and Waikanae Butchery who was the Gold Medal Winner (Pork category) in The Great New Zealand Sausage Competition 2009.

True Earth Organics in NZ | Murray Lloyd Photography

murray lloyd March 21, 2011

You may have seen the Lawsons True Earth label around town, especially as they distribute carrots, onions, blueberries and pumpkin all over the North Island in plentiful quantity. Situated in Hawkes Bay next to the Gimblett gravels (as branded by the wine industry) Scott and Vicki have farmed the 100 hectare block organically since 1992.

It seems they have brought organic fresh veges and blueberries very much into the mainstream as the produce can not only be found in the organic supply chain but also in foodie destinations (Moore Wilsons etc) and regular supermarkets.

However you won't see their organic potatoes as the pest psyllid has made it uneconomic to grow them unless dealt with in a non organic way. This is a big loss but really lives up to the the name True Earth.

Organic blueberies in factory — Blueberries in factory

Pumpkins being loaded into crate — Pickers with pumpkins

Pumpkins growing in sunshine — Pumpkins growing

picking organic carrots — Picking organic carrots

organic onions in bags — organic onions being bagged

picking blueberries — picking organic blueberries

Close up photo of organic blueberries growing — Organic blueberries growing

True Earth Organics sign — True earth organics

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.

Heritage plums in NZ| Murray Lloyd Photography

murray lloyd January 21, 2011

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.

Red heritage plums growing — Heritage plums

Monty's surprise growing on tree in sunshine — Frances Beech with honey from her beehives

Ugly Carrot Personality | Murray Lloyd Photography

murray lloyd December 24, 2010

When given a fresh bag of garden produce from my father in law's garden it contain a bunch of misshapen carrots. Or possibly not. Although the produce would be rejected by supermarkets for lack of size ugly veges like these are now becoming trendy. Surely they have other creative possibilities as well...I am seeing the 3 wise men at the moment.