Capture: Better Food Photography
223 Responses
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That paella Sophie... sigh..
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JacksonP, in reply to
Beans for lunch at Cosset, Mt Albert.
A cafe series would make a fantastic thread
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? ;-)
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Islander, in reply to
eing 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 consuming it...
*Yup, I've eaten durian-
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Sacha, in reply to
lunch at Cosset, Mt Albert.
Jammy bugger
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JacksonP, in reply to
Jammy bugger
Next time I'll check if you're free first. ;-)
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Seeing as the Paella impresses ,I will have to show the other one. Jim made 2 because I don’t eat meat.This one was the chorizo, chicken one.
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Hebe, in reply to
Dear Hebe - oysters (&titi & paua&rawaru & tuna& whitebait) are our family's major currencies. They're the koha we give to those we love. May - very soon - you get some Bluffs in acknowledgement of your father's birthday- ka mihi mahana n/n Keri
Oh that is a good thought; thank you. I miss him a lot so it is a fine idea to remember the man with oysters. We'll have a ceremonial feed soon.
I have sometimes made beef and oyster pie -- with the oysters cut in half and heated through but not rubberised, the juice added to the rump-steak casserole, the pastry pie top cooked separately so the oysters do not overcook. (I cannot contribute a pixel picture so I offer a word picture.)
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Islander, in reply to
Sounds & is seen as absolutely delicious!
While I dont eat red meat (unless the animal has been shot & butchered by someone I know & trust), I think can make this for my Southern family from your evocative description, next month - when I'm south again. Thank you! -
Steve Barnes, in reply to
Think the usual rule of thumb is to ‘slightly’ undercook it, let it cool then put a shine on with some oil.
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 and looks better than regular gravy. Whipped cream use shaving cream it retains its form longer under the lights.
Other tips and tricks include...
A friend of mine is in the business he had to shoot a Heinz Can of Tomato Paste. (The Can not the tomato's). To make the Tomato on top of the can look more pleasing and glowing one of the young assistants put one of the little red christmas lights inside the Tomato and turned on the power. The shot was the keeper sold and printed you will see it on the Heinz Tomato cans etc.
And remember folks...
Never try to shoot steam against a white background. -
I would post a photo of the first feijioa to fall but will dig out some recipes instead. The old-style Captain Kidd apples are especially delicious this year, despite the lack of sun.
Completely off the topic: those damn French! I have always wondered why we have never made a decent New Zealand movie about rugby. Saw Jo's Boy at the French Film Festival today--a feel-good movie about fathers and sons and rugby but set in France (with the ABs as aspirational heroes).
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Lilith __, in reply to
To make the Tomato on top of the can look more pleasing and glowing one of the young assistants put one of the little red christmas lights inside the Tomato and turned on the power.
This technique also works for glasses of possibly-poisoned milk :-)
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JacksonP, in reply to
Paella, Silo Park night market. Nice place to spend the end of the week with the family. Movie Amelie later too. But bit late for us.
Seeing as the Paella impresses
Always eager to impress. ;-)
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Sacha, in reply to
short black envy just looking at the pic
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How about some Fake Donuts
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Jackie Clark, in reply to
Oh I agree - hate fejoas, and we have 3 very lge old trees - fruit never gets eaten
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Islander, in reply to
Please join my “I hate fejoas but am still a real ANZer” club: so far, I am the only member.
Free Moeraki banana passionfruit upon joining!(Actually, they are only good in a bowl of fruit salad, WITH LOTS OF CUSTARD – and alcohol and creme fraiche.)
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Jackie Clark, in reply to
Yup. I'm in the club! I'll have the fruit salad and custard etc w/out!
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Islander, in reply to
Nau mai! Free fruit salad* without* - but all my mother's trimmings (lady fingers. sherry, home-made custard, creme fraiche...) anytime a club member turns up south! Haere mai na!
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Damn, can't join the club, I love fejoas!! As long as they are perfectly ripe. Oh, the fragrance! :-)
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Hebe, in reply to
Damn, can't join the club, I love fejoas!! As long as they are perfectly ripe. Oh, the fragrance! :-)
Totally agree Lilith. I'm a recent convert to the feijoa, and to elderflowers; both have a heady fragrance.
What I would really, really like to find is a primo fig; most of the figs I have had in Christchurch have been almost dry in texture. Even those in the London street markets (imported from Europe I would guess) were much better. I wonder if that dryness is because of lack of sun, or the growing season being not quite long enough?
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Lilith __, in reply to
I get the impression that Chch is marginal for growing figs. I know one lady who gets a good crop, but she has them in a very sunny spot and she's a bit of a magician with plants. I've never been crazy about fresh figs, but then I've also sampled a lot that were under-ripe or just not very good! :-)
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JacksonP, in reply to
What I would really, really like to find is a primo fig
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!
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Hebe, in reply to
I must make another Feijoa crumble this year. Yummm!
Being of the south, I have never cooked a feijoa; I cannot even imagine it. Wouldn't it be slightly yucky, like cooked avocado? What do you do them: stew/bake/saute in butter? Which reminds me: apple fritters made with the enormous and very late Ballarat apples I planted two years ago. My mother, not prone to fussing, almost fainted with delight when she spotted the Ballarat; apparently the best cooking apple from her childhood.
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Islander, in reply to
Hey, as long as you dont put fejoas in the fruit salad - nau mai!
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Hebe, in reply to
Doesn't fruit salad just involve a can opener and a banana?
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