Fresh live clams from NZ to USA | Murray Lloyd Photography

murray lloyd February 19, 2014

Working every day of the year, the team at Dunedin's Southern Clams can have an average of 4.5 tonnes of clams ready for market in six hours. In winter the team in the water harvest by torchlight and even have waves crashing over them on occasions. Director Roger Belton started Southern Clams in the early 1980's after his French girlfriend took him to experience the French food culture. Eighty percent of the clams are exported, particulary to the east coast of the USA where the large Italian poplulation need them for Spagetti alle Vonglole. The remaining clams are sold domestically at restaurants, wholesalers and the New World and Pak n Save supermarkets.

Southern Clams take sustainability very seriously even investing in forestry in order to be carbon accountable. They have never harvested their full quota of clams and are contantly looking for new ways to reduce bycatch.

I was just thankful my waders didn't leak.

Clam shells being returned to seafloor from boat.

Portrait of Roger Belton, owner of Southern Clams, standing in sea.

Freshly harvested clams on barge at Blueskin Bay, New Zealand

Fully loaded barge of fresh clams at Blueskin Bay.

Roger Belton, Managing Director at Southern Clams on small outboard boat.

Boutique dairy milking in NZ | Murray Lloyd Photography

murray lloyd November 10, 2012

My image of life as a dairy cow reached new highs when I first sighted this delightful milking shed bathed in the early morning light. Owned by an American couple who left the US when George Bush was elected in 2000, the milking operation near Dunedin numbers between 16 and 20 cows.

With a backdrop of faded washing hanging from the roof of the milking shed, a yodel-like call brought the cows running. Once inside the milking shed each cow knew exactly which bay to head for. One cow, who left the property for two years, still remembers which bay was originally hers.

The cows are milked using a bucket system. Before the milk is taken from the cow each one receives individual grooming (to remove muddy patches) and the udders are hand washed with a cleansing solution.

The milk – straight from the cow - has less than 10% of the maximum allowed limit of bacteria found in milk (pasteurised and homogenised) sitting in your supermarket fridges.

With National Radio broadcasting, and a breakfast of local Harraway oats mixed and sweetly scented lucerne the cows looked very contented. As did the customers who could take away milk, cream, ghee, cottage cheese, quark or even a mango flavoured lassi.

If it weren't for your gumboots | Murray Lloyd Photography

murray lloyd November 2, 2012

Where would you be...wouldn't be eating Purakanui cockles and you'd be hungry.

Ruth Pretty's Cheese Roll Recipe | Murray Lloyd Photography

murray lloyd September 30, 2012

I have even noticed a few much neglected asparagus spears popping up in our garden. However you will need more than a few spears to make the Toasted Asparagus and Swiss Cheese roll recipe from Ruth Pretty's latest book.

Ruth's book was a great project to work on as the food images were complemented by editorial photography, landscapes and photos of garden produce.

Ruth's recipe is a healthy version of the famous Dunedin cheese roll.

Toasted Asparagus and Swiss Cheese Rolls

Home Preserves in Student Flat | Murray Lloyd Photography

murray lloyd October 4, 2010

Home preserves in student flat, Dunedin, New Zealand

Burning couches, the undy 500 and egg throwing are well known student activities in Dunedin. With this in mind it was surprising to see the home preserves in pride of place when visiting a student flat.