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.

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

Jamaican Food in Wellington | Murray Lloyd Photography

murray lloyd May 28, 2013

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.

David Phillips, West Indies Spice Traderss

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

Taniwha Burger in Auckland | Murray Lloyd Photography

murray lloyd April 28, 2013

Hand Picking at Te Mata Estate | Murray Lloyd Photography

murray lloyd April 5, 2013

Four tonnes an hour seems like good returns from 50-60 pickers but when compared to a mechanical picker this is small return. Hand picking is at least twice as expensive and twice as slow when compared to a machine so why do it?

Te Mata Estate in Hawkes Bay hand picks grapes for all of their premium wines and further. The hand picking is also appreciated by the community which gathers for each vintage. Loyal pickers return year after year, while an international flavour is often provided by Italians, Germans and once even a crowd from Mauritius.

The machines are not as fussy when it comes to unwanted material on bunches of grapes so the resulting fruit from hand picking is cleaner. The cabernet franc grapes seen picked in these photos are a result of a very long hot summer.

John Buck, of Te Mata, said it almost seemed there was no vintage taking place in 2013 because of the lack of stress (due to the high quality of the grapes).

While not made directly into wine on its own by Te Mata the cabernet franc juice will be blended to make either Awatea or Coleraine, New Zealand’s top rated Bordeaux style red wine.

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.

Food "captured" in New Yorker Mag | Murray Lloyd Photography

murray lloyd November 29, 2012

I couldn't work out if this was an ironic take on the normal "captured" moment used in camera advertisments (eg Usain Bolt or fast-moving wildlife ) or it just implies New Yorker Magazine readers love organic food. The guy in the ad is a New York photographer who photographs food among other things.

New yorker advert for Fuji X E1 camera showing a food photo by Robert K Jacobs.

Promoting NZ Beef and Lamb | Murray Lloyd Photography

murray lloyd November 21, 2012

A graphic design exhibit titled Food for Thought caught my eye at Massey’s Exposure exhibition in Wellington. Created by Grga Calic, the posters were a refreshing take on the existing campaign which uses Olympic sports women from New Zealand to encourage young women to eat more red meat. He says the campaign aims at putting glamour back into red meat and focusing on the physiological rather than the physical – brains over brawn.

Although aimed at young women I am sure a wider demographic can identify with improved decision-making and not losing the car keys

The Exposure (now called Blow) exhibition is well worth looking around and is on each year in November . These images have been published with permission from Grga Calic and he can be contacted on 027 3084320 or at grga_nz@yahoo.com

Boutique dairy milking in NZ | Murray Lloyd Photography

murray lloyd November 11, 2012

My image of life as a dairy cow reached new highs when I first sighted this delightful milking shed bathed in the early morning light. Owned by an American couple who left the US when George Bush was elected in 2000, the milking operation near Dunedin numbers between 16 and 20 cows.

With a backdrop of faded washing hanging from the roof of the milking shed, a yodel-like call brought the cows running. Once inside the milking shed each cow knew exactly which bay to head for. One cow, who left the property for two years, still remembers which bay was originally hers.

The cows are milked using a bucket system. Before the milk is taken from the cow each one receives individual grooming (to remove muddy patches) and the udders are hand washed with a cleansing solution.

The milk – straight from the cow - has less than 10% of the maximum allowed limit of bacteria found in milk (pasteurised and homogenised) sitting in your supermarket fridges.

With National Radio broadcasting, and a breakfast of local Harraway oats mixed and sweetly scented lucerne the cows looked very contented. As did the customers who could take away milk, cream, ghee, cottage cheese, quark or even a mango flavoured lassi.