Ruth Pretty Whitebait Recipe | Murray Lloyd Photography

Elusive as they are, whitebait always attract controversy. If it isn't about how many whitebait make a good fritter, it's a river-side turf war on the West Coast or environmentalists holding whitebait up as the poster children for polluted rivers. While West Coasters boast of one and three hundred kilo catches, this season half a cup is a good result from a few hours at the Waikanae River.

However the half cup could go toward this recipe from Ruth Pretty, and if  you miss out completely there is the mock whitebait recipe in old versions of the Edmonds Cookery Book.

West Coast Whitebait with zucchini ribbons

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.

Environmental Portrait of chef Mark Limarcher having fun

Tendertips Asparagus Photos | Murray Lloyd Photography

Asparagus, one of the harbingers of spring, reminds me of the difference between living here in Wellington and in a city like London. Instead of  year round supply we get proud announcements at Moore Wilson Fresh proclaiming the first arrivals from Tender Tips in Levin. The  photographs here show some of the Tender Tips operation.

Tendertips Asparagus sign in Levin, NZ.

Tentertips asparagus growing in Levin, NZ.

Fresh asparagus being sorted by hand in Levin at Tendertips Asparagus..

Fresh asparagus being sorted by hand in Levin at Tendertips Asparagus.

Freshly picked asparagus being processed in Levin at Tendertip Asparagus.

Freshly picked asparagus being processed in Levin at tendertips Asparagus.

Freshly picked asparagus being processed in Levin at Tendertip Asparagus.

Freshly picked asparagus being processed in Levin at Tendertips Asparagus.

Freshly picked asparagus being processed in Levin at Tendertip Asparagus..

Freshly picked asparagus being exported to Japan by Tendertip Asparagus in Levin

Playing with Food | Murray Lloyd Photography

A certain teenager in our house oozed creativity but was a reluctant participant in the kitchen. On some occasions the creative spirit rescued food disasters...a few years on a she was the top illustrator when she graduated from Massey University in Wellington. What is the lesson? Let children play with their food.

Hohepa Biodynamic Cheese in NZ | Murray Lloyd Photography

Multiple awards in the Cuisine cheese awards establish Hohepa as one of New Zealand's preeminent boutique cheese making operations. The staff at Hohepa could not have been more generous with their time while I photographed the cheese making operation in Hawkes Bay. I particularly like the vintage Danbo and the fenugreek flavoured cheese.

Bio dynamic cow

Bio dynamic cattle

Bio dynamic jersey cow

Mother cow licking new born calf

Calf at Hohepa

Milking at Hohepa

Bio dynamic cattle being milked

Milker at Hohepa Cheese

Milk at Hohepa Cheese

Packaging the cheese

Cutting cheese

Cumin flavoured cheese

Cutting mature cheese

Inacio Guimares the Cheese maker at Hohepa

Hohepa cheese

Dwali Festival Food in Wgtn | Murray Lloyd Photography

Flag flying at Dwali Festival in Wgtn, New Zealand.

For a slice of India in Wellington you could go to a restaurant but a more authentic experience is the local Diwali Festival held each year in Wellington and Auckland. Although nicknamed the 'festival of lights', for me the undoubted highlight is the food and the frenzy that goes with it.

Food at Dwali Festival in Wellington.

Food at Dwali Festival in Wellington.

Food being served at Dwali Festival in Wellington.

Food being served at Dwali Festival in Wellington.

Dancers at Dwali Festival in Wellington.

Women admiring saris at Dwali Festival, Wellington

Food Photography Tricks | Murray Lloyd Photography

Food photography of Minted Summer Pasta and Potatoes by Ruth Pretty.

"Can you eat the food you photograph?" or "what are all the tricks to make the food look so good?" are the two questions I am most often asked about as a food photographer. Surprise registers when I say pretty much the only thing used is a little olive oil .

The only time I can remember a trick is when we put raw new potatoes in a salad, as with cooked potatoes the skins slide off . I would say lighting, fresh ingredients and props are the  keys to a  strong food photograph however some food photographers try other approaches - check this video out

George Cross Rugby Buns | Murray Lloyd Photography

Two buns with George Crosses on them at Rugby World Cup

The buns were photographed in Bristol on a visit and got me thinking of what might appear on New Zealand baking in 2015 - the year of the World Rugby Cup. Perhaps a NZ flag or the corporate colours of the ABs or even a silver fern