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.

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.

Waikanae Butchery goes mobile | Murray Lloyd Photography

murray lloyd September 18, 2013

After two years of planning the big day has arrived and Andrew Stroonbergen and Peter Hedgecock load up Waikanae Butchery’s brand new Fiat Ducato Maxi van. The van was built in Holland and shipped to NZ so Andrew can supply his great produce to Wellington’s Chaffers Market on Sundays. Now, following an invitation from Joanne Welch at Summerset Retirement Village, Andrew drives his van around four retirement villages on the Kapiti Coast each Friday supplying the good folk with lovely fresh meat and his famous smallgoods.

Butcher loading fresh meat in the Waikane Butcher mobile van

Close up photo of terrine and salamis for Waikanae Butcher's mobile van.

Customer being served at the Waikane Butcher mobile van.

Andrew talking to customer about the Waikane Butcher mobile van.

Waikane Butcher Mobile Van driving along road.

Customers shopping for fresh veges in open air market.

Customers waiting at the Waikane Butcher Mobile Van.

Andrew weighing meat in the Waikane Butcher Mobile Van.

Andrew serving customer from the Waikane Butcher Mobile Van.

Andrew exchanging sausages for bananas at market.

Portrait of Andrew Stroonbergen holding his famous pork sausages

Stop at the Bus stop Cafe | Murray Lloyd Photography

murray lloyd September 2, 2013

The bus came from Kahuna in Taranaki and Kirsty Green came from the café scene in Wellington – they are now united in the front yard of a Te Horo property she owns.

Opened in May 2012 the beachy Bus Stop Café was buzzing the morning I visited. The delicious food is all homemade and the superb coffee would make you think you were in Wellington – at least 30 disappeared out the door in the short time I was photographing – along with all of the jam donuts and a pile of cheese puffs.

The message clearly is - arrive early.

Friands at the Bus Stop Cafe in Te Horo, New Zealand

Hello dolly slice at Bus Stop Cafe in Te Horo, New Zealand

Cheese Puffs at Bus Stop Cafe in Te Horo, New Zealand

Blueberry muffins at Bus Stop Cafe in Te Horo, New Zealand

Open from 9-4 Fri-Sun the café even has eftpos however you don’t need to pay for the very convivial atmosphere Kirsty and her sidekick Sarah conjure up.

One visitor whispered to me “since she arrived she’s really brought the community together you know”.

The not so secret Bus Stop Café has reopened in Te Horo beach. Signs point the way.

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.

From Olives to Oil in 12 Hrs | Murray Lloyd Photography

murray lloyd June 26, 2013

Gleaming olive-green Italian made machines greeted me as I was introduced to the factory by Nathan Casey, Operations Manager of Hawkes Bay’s Village Press Olive Oil.

Village Press Olive Oil factory in Hawkes Bay.

500 - 600 tonnes of olives delivered to the factory each season come from 60,000 Hawkes Bay trees and are processed according to the variety of cultivar - Barnea, Frantoio, and Manzanillo are the three I am most familiar with.

12 years ago, Wayne and Maureen Startup started making olive oil under the brand Village Press. Today they are New Zealand’s largest producers of Extra Virgin Olive Oil, processing enough olives to make more than 100,000 litres of the golden liquid each year.

Once the oil is extracted the remaining finely ground by-product is destined for kitty litter and is also being trialled as dairy cow feed (mixed in with other things).

Al Brown, Ruth Pretty and Peta Mathias get their own branded oil from Village Press who bottle, label and pack the oil at the factory. Nathan also showed me newly labelled bottles with a big red heart destined for collaboration with the Returned Services Association.

You can find bottles and boxes of Village Press oil in New Zealand easily enough and the distinctive oils can also be purchased internationally via Amazon and Shopping Moa.

Nathan Casey and Peter Smith from Village Press Olive Oil, in Hawkes Bay

Writing with Food | Murray Lloyd Photography

murray lloyd June 22, 2013

Cool graphic design

Art to get your Fangs into | Murray Lloyd Photography

murray lloyd May 7, 2013

High tea by moonlight anyone? An exhibition at Mahara Gallery by Jonathan Cameron shows “alluring” photographs of a high tea. Recipes photographed include Blood Velvet Cake, White Chocolate Scone with Bloodberry Jam, Summer Pudding with Bloodberry Coulis, Blood Panacotta Tart with Rose Petals, Bloodberry Slice and Vodka Blood Jelly. The recipes made by Jonathan and his partner Michelle all include blood.These morbid images satisfy art world cravings (and vampires) but would not be attractive to my real world food clients.

White chocolate scone with bloodberry jam by Jonathan Cameron

Summer pudding with bloodberry coulis by Jonathan Cameron.

Blood panacotta tart with rose petals, by Jonathan Cameron.

Vodka Bloodberry Jellys by Jonathan Cameron.

The Mahara Gallery exhibition has finished but you can view this exhibition and more of Jonathan's work here

Quince from tree to plate | Murray Lloyd Photography

murray lloyd May 1, 2013

Quince on tree

Sign avertising Quince for sale in Hawkes Bay.

Below are organic quince growing at Epicurian Supplies

Organic quince growing at Epicurian Supplies in Hastings, Hawkes Bay.

also seen at Epicurian Supplies

Organic quince in box at Epicurian Supplies in Hastings, Hawkes Bay.

the ones below were photographed for Ruth Pretty's jars of Quince Jelly

Product photo of Ruth Pretty Quince Jelly.

Quince Tart Tartin at Depot Restaurant in Auckland, delicious.

Quince Tart Tatin at Depot Restaurant in Auckland

Walnuts in photographed in wooden bowl in studio

Going Nutty in the Studio | Murray Lloyd Photography

murray lloyd March 18, 2013

Walnuts photographed in the studio

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.

Window of L'affair au Chocolat in Wellington, NZ.

The best Chocolate in Wellington | Murray Lloyd Photography

murray lloyd December 10, 2012

Look, break, smell, taste were the instructions given to me as I sat across from chocolate purveyor Jo Coffey. I had been drawn to her Behampore premises by the exotic bars of chocolate my wife brought home from a Wellington on a Plate event in August.

Portrait of Jo Coffey from L'affair au Chocolat in Wellington.

Two bars of Francois Pralus dark 75% Chocolate from Indonesia and Columbia

As I tasted the chocolate (mostly dark 70% or higher) from Tanzania, Indonesia, Ecuador, Madagascar and Columbia I picked up hints of wood smoke, caramel , dried fruit , molasses and more. Furthermore I experienced dry finishes and subtle aftertaste similar to a wine tasting.

However good wine is more plentiful. The single origin bars below are made from the criollo bean which is regarded as the finest of the three main varieties of beans (the other two are trinitario and forastero). Criollo chocolate represents less than 3% of the world’s supply.

Two Menakao dark chocolate bars from Madagaskar

The chocolates from El Ceibo, Kallari (naturally organic because they could never afford any chemicals) Menakao and the Grenada Chocolate Company (who have completed the first carbon neutral chocolate delivery to Europe) are distinctive, as they all come from groups of growers who retain autonomy over the whole process - from tree to bean to packaged bar - all from within their own regions.

Organic 82% dark chocolate from Grenada Chocolate Company.

Kallari organic 70% dark chocolate from Ecuador.

Kallari organic 75% dark chocolate from Ecuador.

Kallari organic chocolate, 85% Cacao from Ecuador.

El Ceibo 75% dark chocolate bars from Bolivia.

L’affair au Chocolat is the only New Zealand distributor of these gorgeous bars and they are in limited supply (Jo does distribute some of the range at Urban Harvest). Have your own affair with this equatorial produce over Christmas – the bars make great stocking fillers.

L'affair au Chocolat can be found at 464 Adelaide Road, Berhampore, Wellington, and if you are lucky you can park right outside.

Unfortunately L'affair au Chocolat has now closed.