Mad Hatters Tea Party in Wool | Murray Lloyd Photography

murray lloyd June 5, 2012

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

Wool food at mad hatters tea party in New Zealand

Whale meat in New Zealand | Murray Lloyd Photography

murray lloyd April 24, 2012

The can of whale meat pulled from sale on Trade Me recently (thanks to Project Jonah) reminded me of a can rusting away in our house. This can arrived in New Zealand in 1989 originating from North Korea . It was brought into the country by a couple of young adventurers returning from a trip sponsored by New Zealand’s communist community. In 1989 the law in New Zealand stated you could not import any raw whale products so I guess the customs officials turned a blind eye to the cooked contents from North Korea. Changed in 1999, the law now prohibits the import of all whale products including the contents of this can.

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.

4 food ads that make me think | Murray Lloyd Photography

murray lloyd September 30, 2011

What - so the chicken is so full of hormones it sucks up to the mustard?

Natural and organic wherever you look it looks plastic

In the film Jiro Dreams of Sushi the Michelin stared chef bemoans the state of the tuna fisheries

Rex Morgan - Meats at the Market | Murray Lloyd Photography

murray lloyd September 28, 2011

Venison Carpaccio, sirloin steak and lamb pie were all on the menu at Wellington’s city market on Sunday morning. Chef Rex Morgan of Boulcott Bistro presented the "Meat your Maker” class in front of 20 eager participants who paid $50 for the one and a half hour cooking demonstration. Slamming the venison flat with both pot and hammer seemed to alleviate Morgan’s frustration of the early morning wake up due to the introduction of daylight saving.

The venison came from Premium Game Meats in Blenheim ( Morgan thinks "the shooter" might have come from near Picton). After stressing how scale is important to food presentation, Morgan married the venison with a red pepper mayonnaise, micro greens, olive oil and parmigiano reggiano.

Next to hit the gleaming Gaggenau bench top was a large slab of beef sirloin.

Looking to Italy for inspiration, Florentine steak was next item on the menu. Marinated with lemon and herbs for three days, the finished steak arrived juicy, flavoursome and with mouth filling texture. The sirloin was supplied by Silver Fern Farms in Hawkes Bay.

Rex Morgan is one of New Zealand’s Beef and Lamb Platinum Ambassadors, and it was appropriate for the next dish to feature New Zealand’s woolly food hero. Watched by the class and numerous unofficial market goers, Morgan combined an Alain Ducasse styled pastry top with a very tasty and colourful lamb, tomato and pea filling.

The pies baked, and guests sipped on the wine of the day, a 2009 Jackson Estate Vintage Widow Pinot Noir from Marlborough while Morgan assembled his knife sharpening kit. Use of oilstone and steel was demonstrated including the useful tip – replace the steel with the bottom of a ceramic bowl if this tool is absent.

The class ended on a poignant note when one of the guests praised Morgan’s recipes for being ideal for one person – her kids had long left home and her husband had passed away recently - soul food indeed.

Fresh picked seville oranges from New Zealand

Seville oranges in New Zealand | Murray Lloyd Photography

murray lloyd September 21, 2011

The scent of Andalucía, described as bitter and lumpy arrived in my studio recently. Hard to source in New Zealand, it was a surprise to find the Seville oranges had originated from an orchard in Whenuapai.

Jennifer and Roy Taylor, who in the past made jams and chutneys under the Forgotten Fruits label, now deal exclusively with 65 Seville orange trees. Regarded as THE marmalade orange (do not eat!), the Seville oranges are named as such because there are thousands of these trees lining the ‘calles’ of this beautiful Spanish city.

Encouraged to make marmalade (for the first time) I hauled out Jane Grigson’s recipe for whole orange marmalade. It all seemed straight forward until I got to the line “boil vigorously for 10 minutes”. Great I thought - it will be done before dinner. Wrong. It was after 10pm before the jars were being filled.

However the dark, flavoursome brew spread on the next morning’s toast made the effort well worthwhile.

Homemade seville orange marmalade on organic toast with organic coffee

Try your luck on Trademe when the oranges are in season around September each year.

Heavenly ham and salmon | Murray Lloyd Photography

murray lloyd July 15, 2011

Ham and salmon were the stars on the menu at a recent 21st party we catered. A ham from Waikanae Butchery was ordered - the pork came from Murrellen Pork in Canterbury. It was cured for three days and given a hint of wood smoke before being glazed. Picked up on the morning of the party, all it needed was half an hour in the oven.

The salmon was purchased from Moore Wilson's in Wellington. It was marinated with star anise, ginger, soy sauce and sesame oil for 4 hrs before being baked in tinfoil for an hour (it was 3.5kgs). The only advice I have is make sure you have a large platter to serve the fish.

Washed down with 1990 Te Mata Awatea (21yrs old) the ham and salmon were highly praised including the response "eating this salmon is like being in Heaven". The two dishes easily fed the 45 guests (with salads and spuds). I absolutely recommend the Waikanae Butchery for any meat, and this is the recipe for the salmon by Ruth Pretty.

Soy, star anise and ginger whole baked salmon for Ruth Pretty cookbook

NZ Cuisine to the fore at TRENZ | Murray Lloyd Photography

murray lloyd June 12, 2011

What impressed me the most when I photographed TRENZ in Queenstown this year was the food and wine. Local caterer Flying Trestles was hired to feed 1100 exhibitors, media and buyers lunch and tea breaks throughout the four day international tourism showcase. Divine looking salad platters such as wild rice, fennel and hazelnut or tomato, bocconcini and eggplant were complemented by hot dishes of venison denver leg, kumara and lamb pies, blue cod, and more. All washed down by fine New Zealand wine (mostly from Central Otago). For dessert huge cake stands were festooned with tiny chocolate mousse cups, lemon tarts, lamingtons or miniature meringues. Lavish lunchboxes including Mediterranean salad, Turkish rolls, sushi, locally made Patagonia chocolates and Phoenix organic juice were provided one day when the vistors were taken on "famils" with the Queenstown tourism operators. Even the muffins at morning coffee provided a mouth full of excitement.

At a regular TRENZ social event the Regional Rendevous, the country's regional marketing agencies put their best foot forward presenting wines by Quartz Reef (including the fab Methode Traditionelle), Peregrine, Akarua, Astrolabe, Gibbston Valley, Mt Difficulty and Two Paddocks (complete with Sam Neil), Te Kairanga and Te Whau. Among the many pass-around foods were whitebait fritters from the West Coast and shavings from whole rounds of Balfour cheese from Gibbston Valley Cheese.

Gold medal Gibbston Valley cheese at TRENZ in Queenstown,NZ.

At tea breaks professional chefs from luxury operators put on cooking demonstrations for eager viewers who then got to sample the meals. The menus included Dale Gartlands' (Matakauri Lodge) Aoraki salmon, crayfish tortellini, scampi and chervil dressing and a Kiwiana intepretation of NZ by Sadie Richens (Millbrook) with the dessert called Hokey Pokey pavalova islands.

TRENZ visitors getting lunch in Queenstown

On the exhibition floor the Prime Minister and his entourage were handed out Roxborough dried apricots by the Central Otago operators. There was a new exhibit from Zealong Tea, the Waikato organic tea operation and a move to the national stage for Zest Food Tours now touring in Auckland as well as Wellington. Bon apetite New Zealand!

Madhur Jaffrey High Tea in Te Horo | Murray Lloyd Photography

murray lloyd May 21, 2011

Madhur Jaffery inspecting an old cookbook

Guests mingled in anticipation of the arrival of food royalty, Madhur Jaffrey to a book signing at Ruth Pretty's Garden Room. Imbibing hot spiced tea and munching muthries the gathering perused a selection of Jaffrey's extensive range of cookbooks.

Having arrived at Wellington airport only a couple of hours previous the spritely 78 year old was greeted with loud applause. She then spoke eloquently about her personal and public life. Meanwhile exotic food and drinks circulated. The recipes including dates, seekh lamb kebabs, cheera and shaka para were each from a different Madhur Jaffrey cookbook.

The golden sun enriched the already vibrant colours of the Garden Room, decorated for the occasion by the Ruth Pretty Catering crew. The setting struck a poignant note when Jaffrey said her biggest regret is not spending as much time as she would like in her own garden.

Organic fruit at Te Mata | Murray Lloyd Photography

murray lloyd April 17, 2011

Te Mata Wine, Te Mata Cheese, Te Mata Peak may all be names recognizable to Hawkes Bay visitors and residents but Te Mata Orchard less so. Only a stone's throw from the Te Mata Cheesery, the orchard is an organic operation growing apples, pears and plums. Ian Kiddle, who has hosted me on a couple of occasions exports produce and also supplies the Pure Fresh brand seen in New Zealand supermarkets. The domestic organic market in NZ is worth about $350 million (at last count) and more than half that value is exported. Evidence is mounting the world wants sustainable produce.

Walnut recipes by Ruth Pretty| Murray Lloyd Photography

murray lloyd March 31, 2011

Having only eaten walnuts sporadically I was intrigued to find although the nut has culinary use, the shells are used for making dynamite, oil paint, plastics and helping to drill oil wells. I am sure the dynamite discovery must have come from some lateral thinker watching the walnuts 'explode' from their husks before falling to the ground.

The walnuts (roasted) go well with Parmigiano-Reggiano cheese and Champagne...

Whole Parmiganio Reggiano cheese with cheese straws and champagne.

...but if you desire something tasty on a smaller budget try this salad from Ruth Pretty

Ruth Pretty's pear, celery and walnut salad with honey vinaigrette.

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.

Ruth Pretty Hamburger Recipe | Murray Lloyd Photography

murray lloyd February 4, 2011

When I read the rugby sevens crowd was going to eat 12000 hamburgers on the weekend it made me think how the humble burger (particularly Mac - burgers) are often targeted by critics of the fast food industry.

On the other side advertisers try various approches to make us eat more. If you want to get away from mass production and the products of Hamburger University try the Lembastic burger from Lembas Cafe in Raumati South (Now named Raumati Social Club) which took out the title of Wellington’s best burger.

If you are looking for an inspiration for the BBQ try this hamburger recipe from Ruth Pretty. Wouldn't it be great for stadiums to have this standard of food.

Classic hamburger with fries for Ruth Pretty cookbook

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.

Small granny smith apples with water on then growing on a tree — Granny Smith apples growing on tree

Walnuts and Granny Smith Apples | Murray Lloyd Photography

murray lloyd January 12, 2011

Expecting to find handfuls of ripe Damson plums on our tree recently I was shocked to find an empty tree, footsteps underneath and a plastic shopping bag flapping around. Security has been discussed subsequently (has anyone got suggestions?). At least the Granny Smiths and walnuts are still to look forward to. This post has recipes for walnuts.

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.

Roti Jala at Kayu Manis Restaurant | Murray Lloyd Photography

murray lloyd December 15, 2010

Roti Jala at Wellington Restaurant in New Zealand.

When photographing Roti Jala at Kayu Manis recently I was invited into the kitchen to see the pancake being made. After photographing the final dish, I had the pleasure of eating it. Unfortunately Kayu Manis has now closed so if If you are looking for full flavored Malaysian food in Wellington try Rasa in Cuba St.

Food Photos in Wgtn Restaurants|Murray Lloyd Photography

murray lloyd December 6, 2010

I love photographing food and it is always a pleasure to get involved with Wellington's restaurants and food scene. These images were all photographed on location with minimal props. David Burton's provided reviews and the photos were published in the Dominion Post Wine Guide.