Close up of sheep dog looking interested in crowd of poeple

Running of the Sheep in France | Murray Lloyd Photography

murray lloyd July 15, 2014

The Fete de la Transhumance is celebrated in St Remy de Provence annually on Whit Monday. This traditional French festival commemorates the days farmers trekked for days to take their sheep from drought stricken lowland in search of greener pasture in the mountains. I am sure Van Goph (sans left ear) would have appreciated the 3000 sheep, goats and donkeys being herded through the town for the 31st Fete de la Transhumance. He was living (self-admitted) in an asylum in St Remy between 1889 and 1890. The river of sheep winding through the narrow streets of the town resembled a readymade impressionist painting.

Photographers in action on street in St Remy de Provence

Unlike the running of the bulls in Pamplona, no instant fines were handed out to people with cameras. The sheep did two laps of the town before departing – I hope they did not notice the menus.

Infatable horse at the Fete de la Transhumance

Farmer herding sheep in street at the Fete de la Transhumancein St Remy de Provence

Sheep in street at the Fete de la Transhumancein St Remy de Provence

Boys playing with sheep at the Fete de la Transhumance in St Remy de Provence

sheep at the Fete de la Transhumance in St Remy de Provence

Fete de la Transhumance at st remy de provence, france.

French restaurant sign advertising rack of lamb.

Promoting NZ Beef and Lamb | Murray Lloyd Photography

murray lloyd November 20, 2012

A graphic design exhibit titled Food for Thought caught my eye at Massey’s Exposure exhibition in Wellington. Created by Grga Calic, the posters were a refreshing take on the existing campaign which uses Olympic sports women from New Zealand to encourage young women to eat more red meat. He says the campaign aims at putting glamour back into red meat and focusing on the physiological rather than the physical – brains over brawn.

Although aimed at young women I am sure a wider demographic can identify with improved decision-making and not losing the car keys

The Exposure (now called Blow) exhibition is well worth looking around and is on each year in November . These images have been published with permission from Grga Calic and he can be contacted on 027 3084320 or at grga_nz@yahoo.com

Meat and Veges at Rugby WC | Murray Lloyd Photography

murray lloyd October 10, 2011

Food heros of Welsh culture were spotted amid a sea of green wigs, and floating red dragons at Saturdays RWC game between Wales and the Irish. The leek, an emblem of Wales since the mid 16 th century, is often referred to in relation to St David's day on March 1st, but also has links to Welsh rugby,

Lamb (or were they sheep?) is revered in Wales in a similar way to lamb in New Zealand.

I am not sure what part of Welsh culture the chicken stands for but the guy on the left arrived in New Zealand with not much more than this suit...

Welsh fans in chicken suits at Wales vs Ireland RWC game in Wellington

The dragon got hungry - Wales 22, Ireland 10

Rex Morgan - Meats at the Market | Murray Lloyd Photography

murray lloyd September 27, 2011

Venison Carpaccio, sirloin steak and lamb pie were all on the menu at Wellington’s city market on Sunday morning. Chef Rex Morgan of Boulcott Bistro presented the "Meat your Maker” class in front of 20 eager participants who paid $50 for the one and a half hour cooking demonstration. Slamming the venison flat with both pot and hammer seemed to alleviate Morgan’s frustration of the early morning wake up due to the introduction of daylight saving.

The venison came from Premium Game Meats in Blenheim ( Morgan thinks "the shooter" might have come from near Picton). After stressing how scale is important to food presentation, Morgan married the venison with a red pepper mayonnaise, micro greens, olive oil and parmigiano reggiano.

Next to hit the gleaming Gaggenau bench top was a large slab of beef sirloin.

Looking to Italy for inspiration, Florentine steak was next item on the menu. Marinated with lemon and herbs for three days, the finished steak arrived juicy, flavoursome and with mouth filling texture. The sirloin was supplied by Silver Fern Farms in Hawkes Bay.

Rex Morgan is one of New Zealand’s Beef and Lamb Platinum Ambassadors, and it was appropriate for the next dish to feature New Zealand’s woolly food hero. Watched by the class and numerous unofficial market goers, Morgan combined an Alain Ducasse styled pastry top with a very tasty and colourful lamb, tomato and pea filling.

The pies baked, and guests sipped on the wine of the day, a 2009 Jackson Estate Vintage Widow Pinot Noir from Marlborough while Morgan assembled his knife sharpening kit. Use of oilstone and steel was demonstrated including the useful tip – replace the steel with the bottom of a ceramic bowl if this tool is absent.

The class ended on a poignant note when one of the guests praised Morgan’s recipes for being ideal for one person – her kids had long left home and her husband had passed away recently - soul food indeed.

Prize winning cupcakes at NZ show | Murray Lloyd Photography

murray lloyd January 29, 2011

The highlight for me at the Levin A&P show last week was the Home Industry display. In amongst the Christmas puddings, fruitcakes and scones were two entries for cupcakes. I was told this was only the second year cupcakes had been accepted, perhaps reflecting the slow pace of change away from the city (where all the talk has now switched to macaroons).

Other highlights were the jams, and vegetable creations. Outside in the pens was the usual fluttering of ribbons amongst the winning pigs, chickens, sheep and cattle. However I noticed the prizewinning export lambs were not getting carried away by their win. For those technology buffs - I photographed the A&P show on an old Mamiya C330 Twin Lens Reflex camera using roll film.