Affinity. Closeness. Longing for connection. These shared experiences are what elevate our lives beyond mere existence. Good or bad, they are the muse for poetry, the rhythm of music, and the ‘heart’ in our heart. This body of work is about exploring just that: our humanity seen through how we connect with something outside ourselves. That moment when we bare our souls and open our hearts.
Check it out, our So You Think You Can Dance shoot has graced the pages of Hair Biz magazine, issue 33.
The video by Peter Nizic is also now on YouTube. It looks fabulous! We pretty proud of our role as lighting director. What do you think?
The studio said goodbye to our beloved Connie last week, she's spread her wings and has gone to make her fame and fortune in the UK and Europe. We'll miss her dearly and hope she does really well. We had a studio dinner party to say farewell. On the menu were some yummy tartlets. This is an Orchard studio collaborative recipe that tasted delicious.
- 1 red capsicum, seeds removed
- handful of mushrooms
- 1 large zucchini (or 2 small)
- 1 red onion
- 1/2 small butternut squash, peeled
- 2 garlic cloves (crushed)
- 100ml olive oil
- salt and pepper
- shortcrust pastry
- 350g feta or goats cheese
- basil or rosemary to garnish
- Preheat oven to 190°C. Grease 4 small pie or quiche tins
- Cut all the vegetables into 2cm pieces.
- In a bowl combine the vegetables, garlic and olive oil, toss so everything is coated.
- Pour the vegetables into a baking tray and spread evenly.
- Season with salt and pepper.
- Bake in the oven for 20 minutes until vegetables are cooked through, set aside.
- Roll the pastry onto a floured surface, line the greased tins with pastry, then blind bake by lining the pasty with baking paper or foil and bake for a further 10 minutes.
- Cut the feta into 2cm cubes.
- Fill pre-baked tartlets with veggie and feta cubes and place in oven for 5 minutes, warm through.
- Garnish with basil or rosemary if desired.
- I really like adding a drizzle of balsamic vinegar to my tart.
The above image was styled by the talented Wendy Berecry.
All you savoury buffs would have been very jealous of us this week! Our tongues were definitely salivating over the delicious pâtés, fruit pastes, onion relish jams and terrines we shot for Julianne's Kitchen. You might remember her as the previous owner and head chef of Cloudstreet in Kirribilli. If you do, then you'll be happy to hear you can buy her new range at select Harris Farms and Thomas Dux Grocers.
Connie and I used daylight for this shoot and shot with my Phase One Camera with a combination of my 120mm Macro lens and my 120mm Tilt shift. We really wanted to feature the jelly in the light and show off its texture. The best part was sampling the product at the end, especially as its homemade.
Some great behind the scene shots by Connie Moran.