Epicurus rediscovered

Epicurus (341–270 B.C.) founded one of the major philosophies of ancient Greece, helping to lay the intellectual foundations for modern science and for secular individualism. Many aspects of his thought are still highly relevant some twenty-three centuries after they were first taught in his school in Athens, called “the Garden.” Epicurus primarily promoted the pleasures of the mind, friendship and contentment - pleasure without pain.  However recent use of the word epicurean links this philosophy to a life frequented by bouts of hedonism   especially food consumption and sex - this pleasure is said to derive from pain i.e  hunger and desire

Epicurean Supplies , a garden in Hawkes Bay,  spans the divide between the ancient philosophy and the recent interpretation linked to food. Indeed perhaps Clyde Potter (owner of Epicurean Supplies) is the modern Epicurus.

Clyde's  disciples in this case are a small permanent staff and a varying band of itinerent woofers. I  imagine anyone who has eaten his organic micro salads, fresh herbs and heirloom vegetables can attest to this. Clyde's jewel- like produce not only provides good health but allows your eyes to feast as well,  bringing a sense of pleasure completely unaccompanied by pain. It is with sad news I learnt of Clyde’s passing recently.

Clyde Potter

different tomatoes being held by person
organic scallopine growing
Yellow organic squash growing
orgainic peppers growing
Organic capsicum



Walnut recipes by Ruth Pretty| Murray Lloyd Photography

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.

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Fresh walnut ripening on tree

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.

True Earth Organics in NZ | Murray Lloyd Photography

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.

sorting blueberries

Organic blueberies in factory

Blueberries in factory

Pumpkins being loaded into crate

Pickers with pumpkins

pumpkins being loaded onto a truck

Pumpkins growing in sunshine

Pumpkins growing

Organic carrots on farm

picking organic carrots

Picking organic carrots

loading the carrots onto a trailer

sorting organic onions

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



Hawkes Bay Organic Butcher | Murray Lloyd Photography

Located in Hastings, the Organic Farm Butchery processes and distributes beef and lamb from Ti Kouka an organic farm near Waimarama (they also have some pigs). After photographing at the farm last year  I thought it would would good to see another side of the operation.  The mainstream media have published large quantities of material about farmers markets, local produce and consumers wanting to know where their food comes from.

However thinking more about images of beef carcasses and slabs of meat I wonder if the public is ready for an even closer viewpoint.  While I was photographing, numerous boxes of organic meat went out the door. Nothing was wasted as the bones seen in the trolley were destined for the beef stock at a gourmet food supplier.

Organic butcher

Butchering an organic carcase

Exterior of the organic butchery in Hastings




Beer flag flies with National Flags | Murray Lloyd Photography

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Tino Rangatira, New Zealand, Australia, United States..... and DB Draught? The inclusion suggests the brand sees itself as imparting national identity. I am not sure it will be in consideration for the intended NZ flag redesign.

Wild Food Festival Photos | Murray Lloyd Photography

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.

Wild food festival worm food

Festival goers eating wild food

Punga anyone?

Pig ears at the wild food festival

Wild food fetival




Ruth Pretty Hamburger Recipe | Murray Lloyd Photography

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.

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Classic hamburger with fries for Ruth Pretty cookbook

Prize winning cupcakes at NZ show | Murray Lloyd Photography

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.

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Heritage plums in NZ| Murray Lloyd Photography

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.

Michael Beech of Victory Line Orchard

Red heritage plums growing

Heritage plums

Heritage plums

Heritage plums growing

Heritage Plums

Heritage Plums

Frances Beech with beehives

Monty's surprise growing on tree in sunshine

Frances Beech with honey from her beehives



 


Monty’s surprise apple

Food Photos in Wgtn Restaurants|Murray Lloyd Photography

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.

Capri

Foxglove Restaurant

Kayu Manis

Las Margaritas

Dahra Korean Restaurant

Ortega Fish Shack

Queens Sally’s Deli

Red Ginger

Ruth Pretty

Ruth Pretty

Ruth Pretty

Ruth Pretty

Ruth Pretty venison kebabs

Shinobi Sushi

The Larder

Food Photography on the Move | Murray Lloyd Photography

Events are always places you find food on the move. Recently I was providing photography at an event at the Langham Hotel in Auckland and pointed my camera at food on the move. The results of the photographs are always random using long exposures - maybe 15th or 1/8th of a second and panning the camera while keeping the food in focus. The photographs seem to suit this method as it matches the waiters streaming into the room delivering plates of fine New Zealand food to the awaiting guests.

Food on the move at the Langham Hotel in Auckland

Food on the move at Logan Brown Restaurant

Waiters carrying food at Pinot Noir Conference, an event in Wellington celebrating New Zealand Pinot noir

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

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

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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