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.

Summer Nights

Thirty years! Angela and I celebrated our anniversary recently at the lovely Bathers Pavilion in Balmoral. The atmosphere on a warm summer night was the perfect backdrop for a special evening with my sweetheart. We both love the casual elegance of Bathers and needless to say, the food as well. Serge and his team are behind one of Sydney’s gems!

Now I just need to convince them to let us have the upstairs as our studio and apartment!

2014_12_0Y4A0007 2014_12_0Y4A01052014_12_0Y4A02792014_12_0Y4A0226

Lounging Around The Boat House

One of the best perks of living in Sydney is going to a beach in the morning for a swim and then breakfast. The Boat House in Balmoral is a fave.  A sister restaurant to one in Palm Beach, and soon to be Shelley Beach; it celebrates the summer lifestyle with fresh produce, coffee and an interesting menu. You will know we are there if you see Samson, our Golden Retriever tied up out the front!

2014_12_0Y4A09222014_12_0Y4A06472014_12_0Y4A07122014_12_0Y4A08262014_12_0Y4A06702014_12_0Y4A0709-2

Markets, Noodles and Organized Chaos

I'm heading to Asia today. Looking forward to meeting lots of new agency creatives, eating lots of food and absorbing myself in the atmosphere. I wonder what I will find as I get lost going down various lane ways?! _AC8P9321_AC8P9344 _AC8P9469

 

 

 

 

Coney Island

"CRAZY BUT COOL" is how a friend described this place.  To be honest I didn't know how to describe my afternoon there, but that seems perfect. I think the only way is to take it for what it is and go with it! So yes, I did get my feet wet, the inevitable sand in my shorts and even ate a hot dog. NY__0Y4A1082-1NY__0Y4A0965NY__0Y4A0987NY__0Y4A1055NY__0Y4A1078NY__0Y4A0986-1NY__0Y4A1032-1

Prague Pubs

With the weather turning cooler here, I think of sitting around the fire, and remember some nice pub meals in Prague: beer, meat and dumplings! I'm feeling warmer already!

 It is also quite amazing to see that no matter where you are in the world, people love to take photos of their food... hold on, that's me.

4443_AC8P99054443_AC8P98984443_AC8P98974443_AC8P98804443_AC8P98484443_AC8P9894

 

Sweet Plums

Sweet Plums

The Orchard Studio shot some tasty plums for The Good Rich Fruit Company recently. Queen Garnet is a plum that was developed by the Queensland Government using basic plant breeding methods. By using proprietary techniques to maximise antioxidant content, they have created a Plum that is 10 times higher in antioxidants than other plum varieties. They are a deeper richer crimson than most, and tasted pretty good!

 Plum-table-Final4464_311594464_31188      To see more of our food photography, check out The Orchard Studio website.

The Act of Tasting

A night at Taste of Sydney Festival

I ventured down to the Taste of Sydney Festival on Friday night; what a fun event! I do love an outdoor venue, and with several little bars set up with DJ's, the trees all light up, food appreciation and cocktail making demonstrations, and the wide variety of food and products available it really was a great night out. I ran into Chef Tom Walton of  The Bucket List in Bondi and his newbie Cranky Fins in Palm Beach also sampling the variety on offer.

Everyone was having a great time, and I'll be looking to go with a group of friends next year, so mark it in your calendar.

2014_03_AC8P3547TasteGrid

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

Afternoon delight

Anyone for afternoon tea?  We've got some lovely cake in our fridge, one of my favourite perks of the job.

I often hear the comment, "I'm hungry now" when showing my food portfolio. This is really important to me because I feel the difference between photography of food and great food photography is that the latter creates an emotional connection with the viewer. In food, this means the taste buds start to water and the viewer is thinking about the taste of the food rather than just recognising what the food is. This all then becomes a call to action. It's only by creating desire in the photos that we really drive sales. Food photography is not meant to be catalogue photography, but rather to convince someone they want something they didn't know they wanted before seeing it.

Styled by the talented Wendy Berecry.

So how many slices shall I cut?

Ain't no churches here...

Although I wasn't there for long I still managed to satisfy my wanderlust and take these Hipstamatic shots.  Adelaide is known as the city of churches but for some reason I didn't capture any. Next time I'm sure...

We did catch up with our good friends Danny and Innez who run Adelaide's Top Food and Wine tours though. Great tour of Central Markets Saturday for breakfast!

Ex December 2009- McDonald's here, there, and everywhere!

(December 2009) McDonald’s has kept the studio busy this year (anyone NOT seen their recent marketing should get new glasses!). Also watch out for the Veri Deli range of biscuits by Goodman Fielder in your supermarkets. We in the studio have well and truly taste tested lots of photography samples, and can recommend them.

Ex 2009- Christian interviewed by Select Magazine

(2009) SELECT 63 magazine showcases food photography from around the world. In an article with Helen Farquhar, Director of Marketing McDonald’s, Aust. she says: “We are looking for that wow factor, someone who can make food look incredible, appetising and appealing but to still look real. One who is not just prepared to replicate the current accepted way of shooting food and we have that in Christian as he is prepared to push the boundaries.” View Christian's SELECT 63 magazine interview here

Interview with Helen Farquhar