Category Archives: Food Styling
The summer has been a busy one – rich with creative opportunities for me. A highlight of the past few weeks was shooting the images for the stunning online magazine, The Foodie Bugle. Alongside Silvana de Soissons, the visionary Editor/Publisher, I worked on making a set of photographs to illustrate the magazine over the coming seasons. I would like to share a small selection of these with you. Below is a portrait of Silvana – her artistry as a cook and stylist is supreme. She is a perfectionist; a curator of all things glorious, quirky or simply beautiful. Above all, she is one who nourishes, both with ideas and food. Rarely do I eat anything during a food shoot – I am concentrating too much on the photography or I just don’t feel like eating. This wasn’t the case on location in Silvana’s country farmhouse. I was fed from morning to evening, and the food was immensely delicious and simply impossible to resist!
Shall I tell you about the food? Above is the mid morning snack that Silvana set out for me: warm from the oven bread rolls, with home grown fruit jam and a drink of elderflower cordial. We had some exquisite Italian almond biscuits with our tea. And then on to some work. Look at these quails’ eggs, one of nature’s works of art.
Making these sparkling scarlett Prosecco cocktails was lots of fun. At least I abstained from drinking these, as tempting as they were.
I have never tasted a tomato soup quite so vibrant and intense as this. You’ll have to beg Silvana for the recipe. And a dish of chicken, marinated in herbs and baked in the oven with sweet garlic and silvery sage leaves. This is just a little glimpse of our day. There was more, much more.
I hope you will spend some time pouring over the wealth of food writing, photography and stories featured on the pages of The Foodie Bugle – these are always moments well spent! http://thefoodiebugle.com
I don’t think I am alone in finding the summer holidays have flashed past. Do you feel that too?
The September new year is underway, all back to school with shiny shoes and anticipation. I love this time of year – that zest for getting on with projects and the hint of Autumn around the corner – heightened by a tinge of wistfulness for the end of summer.
Thanks for visiting, please leave me a comment if you feel in the mood – I love to hear your thoughts. P
I thought you might like to see a few pictures of my new garden workshop. It’s a log cabin – from Finland – built in our English village garden. As the house and garden we’ve taken on is quite a project, this studio seemed like a good place to start – a place to work and a place for retreat! And because I always like a little reminder of the West Indies, we gave it a Caribbean inspired splash of paint on the trim and a moat of tiny sea pebbles to lend a little mood of seaside. There are shelves and cupboards to keep all my bits of equipment and props, and lots of space to rest and think!
One of my plans for the garden is to grow some lovely edible flowers, herbs, fruits and vegetables. I’ve planted up plenty of seeds and they are all happy (mostly) in their temporary seed tray beds. But it’s a long way off from here to harvest! The best prospect for instant rewards lies in the herb beds – so I’ve got busy planting an array of fragrant, and flowering herbs around my studio.
These herbs come in handy for a delightful mid morning snack of cheese and crusty bread. I used a local fresh salad cheese – a bit like a light feta cheese. I snipped and sprinkled over some chives, flowering thyme, and mint. Then a drizzle of honey – for a delicious salty sweet combination – and a few drops of golden rapeseed oil. Lastly, a bit of cracked black pepper and it’s soon ready. And yes, that is a nice cup of tea to go alongside!
I’ve been working on some still life projects in the studio. I’m getting used to the light, working on making the right effects and so on. I hope to post some of the results here sometime soon.
We have a lot happening here in Britain over the next few weeks. Our village is gearing up for big celebrations for the Queen’s Golden Jubilee. Then, of course, we have the London Olympics…very exciting! More soon.
Hope you like my shed (studio) – don’t hesitate to drop me a comment with any thoughts or ideas!
Did you know that the official month of cherries (at least according to the cherry promoters in the lovely state of Michigan) is February? I know, it’s a bit surprising for all of us in the northern hemisphere, clad in the endless, dull vestiges of winter. Yes, the cherry – that gorgeous, vibrant little stone fruit that is so evocative of sunshine, of light dappled leafy trees – is feted with a national month in February. But why not? I thought about it and it makes sense. We need a hit of cherry, of brightness and delight at this time of year. It’s true it is not the time for home grown seasonal cherries, but cherries do preserve very well and a jar of cherry sauce made from summer fruit can deliver that vibrance right to our winter kitchens. Just when we need it most.
Our youngest child is always asking me to make (with his help, of course) two particular things in the kitchen. One is pasta. He’s crazy about that hand crank pasta machine. The other is ice cream. And it’s never too chilly for ice cream according to him. So why not use some cherries (cherry puree or sauce) to swirl in with a yummy soft frozen white chocolate cream – a semifreddo. Delicious.
Do you like these roses? Amazing colour. A strong peachy orange when I got them, they lasted for ages fading into lovely pinky shades. I actually found their faded petals most beautiful of all.
Since I began with the ice cream and these photographs, a few days have ticked us over into March. It feels like the green shoots of spring are all over and I am very excited about that. Little bulbs emerging, even some glowy sunlight today.
I’ll be back soon, with lots of springtime inspiration.
Please drop me a comment – if you would like to -when you visit. And send me a link to your site or blog as I love to see what you are cooking and making too.