

Aubergines on top of yoghurt
"the composition is inspired by Yotam Ottolenghi’s unbeatable formula of flavoured yoghurt base + roasted aubergines + vibrant toppings." Ixta Belfrage This is Ixta's Aubergines with lime yoghurt and tomato, cinnamon and chilli oil - a recipe from I'm not sure where. Anyway I thought her words might be an opening into a post - most likely I thought - about how everyone was copying the technique. You know the one - I talked about it recently - a base of something creamy. yo
Nov 1


It starts with the plate
"I am so obsessed with my serving platters that before I decide on what to cook, I first select the platters I want to serve it on ." ...
Oct 10


Contrasts and a bit about layers
"Sweet meat must have a sour sauce" Ben Jonson (1572-1637) Opposites attract they say, although I'm not at all sure that this is true...
Sep 17


World Food Photography Awards
"In photography there is a reality so subtle that it becomes more real than reality." Alfred Stieglitz The photograph above has just won...
May 31


Nigel and Jonathan's onions
"There is no point in hurrying an onion – other than those you dip into batter and dunk into bubbling oil. They need time." Nigel Slater...
Nov 10, 2024


Rambling around osso buco
“the meat soft as the leg of an angel who has lived a purely airborne existence.” Billy Collins This post is all down to a first recipe...
Jul 21, 2024


So many talents - it's not fair
"You sort of get closer to perfection with each failed attempt" Nik Sharma Nik Sharma is the man in the photo and author of three...
Jul 19, 2024


Excess
"You can’t just push the door and walk in; no… here you ring a bell, and wait for the door to be opened and for you to be greeted. It...
Dec 21, 2022


Why do we photograph food?
"Studies show that the connection between food photography and cravings is visceral. Eating with your eyes is more than a witty saying –...
Sep 5, 2022


Precious - in what sense?
A Simple Dish of Potato Cooked in the Earth In Which It Was Grown The photograph is of a dish devised by Ben Shewry in his Attica...
Jul 22, 2022


Yoghurt plus ... an Ottolenghi technique
"the composition is inspired by Yotam Ottolenghi’s unbeatable formula of flavoured yoghurt base + roasted aubergines + vibrant toppings."...
Apr 30, 2022


Why don't I make curry more often?
"The complex flavours of curries are governed by just three things: generous spicing; onion, ginger and garlic done just right; and...
Apr 24, 2022


Beetroot and artichoke - a match?
(Top tip: mixing pink and green always seems to work well in food photography.) - Vancouver with love This is a tea towel that I bought...
Jan 10, 2022


The attraction of pretty wine bottles
“It can be extremely romantic, it can be tactile, but ultimately it’s about communicating to the consumer what that brand represents or...
Nov 1, 2021


Making dinner special with Mercer's
I think we have both been feeling a bit down of late over being so confined to a small geographical area, and so we decided to have a...
Oct 2, 2021


Beauty to tempt you
"we eat first with our eyes" Anon "Unless the food is being photographed as evidence, the point is to make people want to grow, cook,...
Sep 13, 2021


Glamorous cakes you could try
"For every two minutes of glamour, there are eight hours of hard work." Jessica Savitch I reckon there is probably rather more than eight...
Aug 29, 2021


Time for this and that
"Some bits and pieces from here and there." Chia jam Strawberries are amazingly cheap at the moment - $1.00 a punnet and so I am going to...
Aug 21, 2021


A cook book gift
"I think the most important thing to keep in mind when you're cooking is that, first and foremost food must taste good. I know it sounds...
Jul 31, 2021


Anatomy of a super trendy recipe
Vegan miso eggplant with tofu and sesame pumpkin - Coles Magazine June 2021. Recipe Amanda Lennon Photography Ben Dearnley Styling Emma...
Jun 18, 2021

