Thanks for the inspiring post Robyn. I'm going to have to eat now.

Back from the future indeed.

I'm definitely a big food snapper, and although I upload very selectively, it's not usually photos I think people will like,?

[Yes.]

Well, I could, but then the posts under it wouldn't make any sense. It is kind of cool. Food from the future.

Sorry Hebe, Alabama 3 are my food tonight. These guys got good reviews at Womad. Look forward to hearing them. That will be food enought for moi! Oh, maybe a glass of wine. Incidently those entrees are so easy to produce, Few jars. I do?

These photos are great. Sofie that Paella looks AMAZING!

The magic man done it!

Will capture some later...

For Bluff-buffs: they are exceptionally excellent this season: bonamia seems to have been sloughed...

but aue! eaten immediately!

I had to be pretty quick to get that shot, I?ve no doubt their nuclear free Bluff cousins would chew ?em up and spit ?em out. A belated happy birthday to you Kai! 65 – E hika!

Lunch at the Suter in Nelson. iPhone 4, low-ish light.
More here: http://youmustbefromaway.com/category/yum/
For SERIOUSLY good amateur food photography: http://diekuechenschabe.blogspot.de/

You & family ever get back to the South, please allow me & mine to host you-

You & family ever get back to the South, please allow me & mine to host you-

I'm incredibly moved by your invitation, in itself reason to cross the strait, I can't say when, but it will happen. Ehara koe i a ia!

Hummus.

We do a lot of food photography in our job promoting beef lamb and pork and that?

I've seen this a lot in food photography over the years.?

Interesting, what spoils professional shots can make amateur ones: looking at?

Kinky food-porn. ;-)

I lack great props when it comes to photographing food and I seem to specialise in the sub genre of "children's pink food photography"...

We can use this one in the mean time, I guess?

It being the season here, I wonder if anyone has any Feijoa recipes and photos? ;-)

Y'know, the one fruit I cant stand to eat is feijoas? Loathe the smell...*

I think it's a genetic reaction – I have the 2 genes for both smelling asparagus in urine & reacting thus to?

Jammy bugger

Next time I'll check if you're free first. ;-)

Any particular oil?
Peter Schulze , Oct 02, 2004; 12:20 p.m.

Hi RJ, some tricks regarding food shots. For gravy use motor oil. It shines more?

Completely off the topic: those damn French! I have always wondered why we have never made a?

This technique also works for glasses of possibly-poisoned milk :-)

http://www.youtube.com/watch?v=Kk8FW9atXuw

Always eager to impress. ;-)

(Actually, they are only good in a bowl of fruit salad, WITH LOTS OF CUSTARD ? and alcohol and creme fraiche.)

What I would really, really like to find is a primo fig; most of?

Our host does the primo-ist of primo figs.

And we welcome any unwanted Feijoas. Our three can't get enough of them. I must make another Feijoa crumble this year. Yummm!

Excellent figs grow as far south as Dunedin. Bird-netting is essential-
*Always includes alcohol (of varying kinds) and real cream.

On the fig question, I had been tthinking that the very sunniest spot in the garden, sheltered by bigger trees?

Ours is hard up against the deck on the northeast side of our section, somewhat sheltered by other?

And I recently cooked myself a new twist on a hoary old chestnut: chorizo with kumara?

I did not know that.

Since we're doing fruits of distinction. Always loved these. I gather some don't.

First fruit from ugni/ugniberry/Chilean guava/NZ cranberry
(ugni molinae). TASTY little sucker.

Tiny white alpine strawbs. Ambrosial. Like the ugnis, thanks to Gudrun Gisela for the plants.

Shh, Rifles, men, bush...... ;)
Jus' lurve the spaghetti monster. I want one.

Excellent.
I think the Fejoa thing is dependent on what you did as a kid. I grew up in the UK and never tasted a Fejoa until I arrived here and I found them totally awesome, like nothing I had tasted before. I guess that when?

Awesomeness.

My neighbour's figs and bananas. The rosellas get em first.

well, um, yeah as you know I have a few...

What do you do with them: stew/bake/saute in butter?

You might be surprised! I have a confession about an obsession... http://feijoafeijoa.wordpress.com

I love shopping alongside the Chinese matrons. They're so particular about what they'll buy.

Yuckity yuk yuk yuk yuk yuk. Right down there with Okra.
potassium oxalate: The Potassium salt of Oxalic Acid found in the leaves of Rhubarb,?

Might try some of those this year myself. Thanks for sharing the link.

It?s how I cope with my coffee addiction. An obsession shared is an obsession halved. Or something.

If they grew up in China, it's from years of practice in markets where you have countless very strong reasons to be very choosy?

Yum, your spoon even looks great. :)

Never encountered plants since.

Jackson – lovely & evocative -obviously! – photo.

Any dough firm enough to hold its shape should work fine- that one was a fairly standard hand made dough. I just put it in the oven without a second rise so that it would better?

While no competition for David's monster, we were pretty pleased with this loaf, even though it came out of one of those bread maker thingies. Tasted amazingly good for all that.

H. P. Loafcraft?
Flying Spaghetti Monster bread
a R?yleh Cthulhoaf?
(it will rise again!)?

Indeed, Although I confess I've never been there at a time when one might eat.

How fabulous.

David H obviously...

On something completely different, I think we need a new cinema thread (Craig?). Went to The Hunger Games today and I was impressed. Really superior to the current?

Me. Although not covert. The very opposite. Love kneading dough. Used to make damper over the campfire every summer. Still perfecting scones, but so far the trick seems to be more butter than usual?

My wife is talking about buying a decently sized (by China standards) oven. Our current oven is so tiny it can make two slices of toast or maybe roast an undersized minnow. But if we do get this new oven?

Orders of more than 150 kg can be sent by freight

I doubt couriering flour 11,000-odd kilometres would be affordable, and in any case, the phrase nationwide crops up a lot without any mention of what those of us outside NZ should do. Looks like I'd?

You are indeed fortunate to have those farm connections.

Love potato cakes!! And I find if cooking them for others that they look at them sceptically then taste one and load up their plate. Made with just a little curry powder ? tasty, easy and filling.

I used to make potato and?

This ain't Hardcore...
Our passion fruit is sending out confusing messages. The skin remains green but the pulp is ripe. Is this a particular variety?
that'll be Huntascollectas Seymourii
http://www.youtube.com/watch?v=H_Dainqanrk

Classic. Rolfanui-mao.

Secret of scones (& potato cakes): rubbing the butter in thoroughly. There is no good substitute for human hands when doing this...you should wind up with a mix that, when you take a handful & squeeze, will hold that shape when you open?

Last time I made scones I tried the lemonade recipe. Didn't feel right without the butter! Tasted ok once slathered with butter, cream and jam though.

I'd be up for it with a very special cheese at this point in time... migrating away from the meat.

Going back to the fruits of distinction, we planted this tamarillo tree in October last year. It's now '10 feet tall and bullet proof'. Well, the first bit at least.

(Apropos of something equally important: when my mother & myself did quite a bit of travelling in USA, we had 6(of each) food & drink standards to know in?

O indeedy! (My free-range eggs & chooks come from a relly e.g (goodness! how hard it was to stop adding an extra g ? for goodness.)

Kumara are such a?

Aboslutely. And who needs Menzies*? The more I read on the ancient Polynesian navigators, the more respect I have their awesome skills. And China has no shortage of kumara, to the point where I suspect my wife might have trouble explaining to our non-Kiwi?

It is also a shame that someone who claims his expertise is as a navigator in the RN
once ran a craft?

and for mine, a platter of bear, elk and reindeer meat, Helsinki 2011

Oh, and she'll be 1 tomorrow. Pity I don't have any muffin trays now, they'd be a great birthday present.

Unfortunately, the weekend has been moved to create a long weekend on Monday, Tuesday and Wednesday for Qingming/Tomb Sweeping Day. So my wife and I have to work. Her maternal grandma will make sure the rural Chinese customs are fulfilled during the day – noodles to represent our wishes?

And yes, I'm?

But speaking of equipment, I just had cause to remember (i.e. pull tab on a can breaking) that it took me quite literally several years of searching before I found a can opener. I have?

And that is why, Chris, I always carry my Leatherman X6 Juice*... not only can-opener, and a lot on small handtools but also – tadah! a corkscrew! There's a surprising?

No need for self-defence there. Maps are both useful and immensely awesome. I've always loved poring over maps dreaming of the faraway, exotic (or even close by and just slightly different) places on them. Most of my maps are kept at home only because it is?