CONNECTIONS BLOG

CONNECTIONS
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.

Jack at Porteno

We were excited to be a part of the $4.5m marketing campaign for Jack Daniel's Tennessee Honey Whiskey.  It's the first new product Jack Daniel's has launched in over a decade and they're going all out. We helped celebrate the launch with Ben and Elvis of Porteno Restaurant who created some mouth-watering recipes flavoured with the whiskey in their famous fire pit.  Check out the recipe cards I photographed below. They really do look mouth-watering and were delicious.

We had a brilliant day and I'm really keen to go back and try Porteno's regular menu. Thanks to the team from Portenos, Wendy for her fabulous styling, Dani for not drinking all the Jack Daniels and to Fiona at Frank.

Tartastic / Adieu

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.

Orchard Tartlets

  • 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

Method -

  1. Preheat oven to 190°C. Grease 4 small pie or quiche tins
  2. Cut all the vegetables into 2cm pieces.
  3. In a bowl combine the vegetables, garlic and olive oil, toss so everything is coated.
  4. Pour the vegetables into a baking tray and spread evenly.
  5. Season with salt and pepper.
  6. Bake in the oven for 20 minutes until vegetables are cooked through, set aside.
  7. 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.
  8. Cut the feta into 2cm cubes.
  9. Fill pre-baked tartlets with veggie and feta cubes and place in oven for 5 minutes, warm through.
  10. Garnish with basil or rosemary if desired.
  11. I really like adding a drizzle of balsamic vinegar to my tart.

The above image was styled by the talented Wendy Berecry.

Perk of the job

I know I've mentioned before that one my favourite parts of shooting food is enjoying the food afterwards. This lemon curd was so tasty I thought I'd share the recipe with you. Lemons are in season now too.

Lemon Curd -use on toast, in miniature tarts, in meringues, mixed with mascarpone and cream and strawberries.

Ingredients

  • 2 eggs, plus 2 egg yolks
  • 3/4 cup (165g) caster sugar
  • 1/3 cup (80g) chilled unsalted butter
  • Zest and juice of 2 lemons

Method

  1. Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.  Recipe from Valli Lee for Taste Magazine.  Styling by Wendy Berecry