Travel assignments are the very best. Travel assignments like going to Italy in the Summer and a dream brief to celebrate the food culture of Umbria with the lovely Nadia Lim is why I love my job. We travelled by…
Brioche is my kind of Viennoiserie. “Traditional viennoiserie are made from white wheat flour and use packaged yeast cultures. These active cultures cause the quick rise of the dough, creating the perfect flakiness when it is baked….
We loved exploring and photographing Auckland [New Zealand] for Voyeur/Virgin Australia’s in-flight magazine. You can read the article on-line here. We love the fact that Auckland is so accessible, it is big enough to make it feel like…
Pie is my favourite. Chicken leek, braised beef, rhubarb and apple and lemon meringue pie – so I was especially excited to shoot a pie feature for Nadia magazine.[June /July 2018] I do make my own pastry when…
Weekends are for easy but delicious meals. I photographed this easy recipe for Nadia magazine. Turkish flatbread with mushrooms, mozzarella, chilli, hummus, garlic and red onion, it will only take 30 minutes to make. Simply brush the flatbreads…
I love a perfect avo, because you never know exactly what you will get – as you slice into it you kinda hold your breath, well I do. If it is a perfect avo it is usually celebrated…
Andrew and Lisa Hay welcomed us on their Shuckle Ferry, where we documented the harvesting of their Pacific oysters in the inter-tidal zones of the Mahurangi River. It was a beautiful sunny day and the low tide allowed…
Sue and John Brokx have the most beautiful organic macadamia farm in West Auckland. It also has the most impressive Wwoofers accommodation. WWOOF stands for World Wide Opportunities on Organic Farms. Volunteers work on the farms in return…
I learned “how to globe artichoke” while shooting an article for the latest TASTE magazine. I was always a little intimidated by this archaic looking thistle. We actually eat the unopened flower bud before it comes into bloom,…
One of my favourite commissions is called Backyard Abundance for Nadia magazine. Each article features a food and fun craft idea with ‘in season’ produce. We used herbs in our latest article and Tracey experimented with flower, citrus…
We visited Boric Apple Orchards in West Auckland where for three generations the Boric family has grown apples. They produce 17 apple varieties and their fresh apple juice is pressed from their own apples grown onsite. Apples in…
I just loved shooting and styling this stir-fry feature for Nadia magazine June/July 2017. Recipes included Beef and beet stir-fry with greens, Chicken, bacon and brussels sprout stir-fry, Pork and fresh pineapple stir-fry with cashew and coconut dressing,…
Autumn’s little egg shaped gifts of Feijoa are what I’m eating just about everyday. Originally from South Brazil, this aromatic fruit is available mid March to early June. Im lucky enough to have a tree in my garden…
I can eat nuts on and in everything- salads, meat, chocolate, porridge and ice cream! Walnuts and Macadamias are delicious eaten fresh, but this walnut tapenade is so good, I had to share it. Read the whole article…
The best part of my job apart from tasting all the food, is the travel and food stories where I get to meet local producers and discover new products. Waiheke is the most beautiful island in the Hauraki…
On assignment for Nadia magazine, we met the most wonderful farmers, the Wills, and their beautiful water buffaloes in dreamy Whangaripo Valley. The buffaloes freely graze on the 50 acres pasture and they produce milk, yoghurt and cheese…
The December holiday is my favourite, I just love Christmas, Summer and the festive food and mood. The last thing I want to do is get stuck in the kitchen making complicated lunches. School day lunches are very…
Here are some images from an editorial shoot I did in Kati Kati [New Zealand] at an amazing farm where they grow Tamarillo’s. They are from the same family as the tomato and are also known as the…