Simple joy #2 Five recipes by five award-winning chefs in one fantastic venue

Honey saffron creme brûlée with chocolate crumble, passion fruit curd and meringue by Cafe Polo Co-owner and Chef Adrian Green
Honey saffron creme brûlée with chocolate crumble, passion fruit curd and meringue

Wellington celebrates food by having an annual food festival called Wellington On A Plate. To celebrate its fifth year, FishHead Magazine invited five award-winning chefs to come up with brand new local recipes using ingredients from Wellington’s regional food suppliers. I got the assignment to be the photographer. The venue for the shoot is primarily used for weddings, Boomrock Lodge. It is located atop a hill and to get there you need to take a helicopter (only if you are part of a wedding entourage, otherwise you drive along long windy road up and down rolling hills!)

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Simple joy #1 I get to eat food prepared by top-notch chefs.

Elderflower Jelly Cheesecake by Copthorne Hotel Chef Chetan Pangan
Elderflower Jelly Cheesecake by Copthorne Hotel Chef Chetan Pangan

Here are some of the amazing desserts that I was privileged to devour after each photo shoot for FishHead magazine. But not all chefs offer the food to the photographer. I don’t know why some do and some don’t. But I did notice that between the mains and the dessert (I always shoot two dishes for the recipe section of the mag), the chefs might offer the dessert but never the main dish. Oh well, most of what they cook are meat from four-legged animals so I can’t eat them anyway.

To all the chefs who’ve been feeding me, thank you for being so sweet! And to all the readers who’ve been reading this blog, thank you for stopping by!

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