The saying photography is 90% “moving furniture” and 10% photography was proved when I was asked to photograph one pulled pork bagel for Wholly Bagels in Wellington. On location, at night, saw three lights, one background, two diffusers, two bounce boards and seven light stands in action. Pulled pork originated in the southern states of the US but seems to be everywhere now.
Running of the Sheep in France | Murray Lloyd Photography
The Fete de la Transhumance is celebrated in St Remy de Provence annually on Whit Monday. This traditional French festival commemorates the days farmers trekked for days to take their sheep from drought stricken lowland in search of greener pasture in the mountains. I am sure Van Goph (sans left ear) would have appreciated the 3000 sheep, goats and donkeys being herded through the town for the 31st Fete de la Transhumance. He was living (self-admitted) in an asylum in St Remy between 1889 and 1890. The river of sheep winding through the narrow streets of the town resembled a readymade impressionist painting.
Unlike the running of the bulls in Pamplona, no instant fines were handed out to people with cameras. The sheep did two laps of the town before departing – I hope they did not notice the menus.
More to Maketu than Masterchef | Murray Lloyd Photography
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.
Getting passionate in the studio | Murray Lloyd Photography
Italian Flavours in Paraparaumu | Murray Lloyd Photography
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
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.
7 whiskies, haggis , Wellington | Murray Lloyd Photography
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.
Photos for Marae Fundraiser Event | Murray Lloyd Photography
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
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.
Stop at the Bus stop Cafe | Murray Lloyd Photography
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.
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
10 Pics from WOAP Food WKSP | Murray Lloyd Photography
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
Alice in Bakingland Book Launched | Murray Lloyd Photography
Martinborough Olive Harvest Fest | Murray Lloyd Photography
From Olives to Oil in 12 Hrs | Murray Lloyd Photography
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.
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.
Writing with Food | Murray Lloyd Photography
Cool graphic design
Jamaican Food in Wellington | Murray Lloyd Photography
Bob Marley and New Zealand have always had a close relationship and this continues with the arrival in Wellington of Jamaican catering company Three Little Birds, named after a song on Bob Marley’s album Exodus.
Jerked pork and chicken, Ackee bruschetta, Solomon Gundy Cream Cheese Dip and Bob Marley all featured in the official launch of Three Little Birds thanks to the 100% Jamaican owners Simon and Lisa Bowen.
Amongst the crowd celebrating on the night was Wellington’s entire Jamaican community (so I was told) and the Mayor of Porirua, Nick Leggett.
Jamaican products on show were brought to the venue by the team at West Indies Spice Traders.
One of my favourite tastes on the night (along with the jerked pork) was the crackers topped with the Solomon Gundy Cream Cheese dip. Although they were modest in presentation the fishy flavours of the smoked herring were beautifully balanced with the heat from hot peppers.
You can look out for their delicious food at festivals around Wellington this summer and the word is Simon and Lisa are very keen to set up a restaurant in Wellington. Jerk, Rum and Reggae - let the party begin.
Art to get your Fangs into | Murray Lloyd Photography
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.
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
Quince on tree
Below are organic quince growing at Epicurian Supplies
also seen at Epicurian Supplies
the ones below were photographed for Ruth Pretty's jars of Quince Jelly
Quince Tart Tartin at Depot Restaurant in Auckland, delicious.