Vanuatu coffee

murray lloyd June 2, 2016

It surprised me to see three brands of Vanuatu grown coffee for sale in Luganville. Alongside the well-known Tanna coffee there was a selection from Aore Island and a haphazard collection of different bags branded as Cafe de Vanuatu. I found the origins of this coffee at VARTC ( Vanuatu Agricultural Research Technical Centre ),10km north of Luganville. The VARTC farm is quite compact and it did not take long to find children on school holidays picking the arabica beans (30 Vatu for 1kg or about 40c NZ ). From picking to roasting, the whole operation is done by hand.

With a new wharf being built in Luganville and more cruise ships visiting it would be an ideal time to package the operation for tourists in a similar way to Tanna Coffee in Efate.

In the meantime you will have to buy the very good quality arabica beans at LCM ( the best supermarket in Luganville ), I just hope the branding gets some love.

GoodBuzz in Wainuiomata

murray lloyd December 18, 2014

Kombucha, booch and SCOBY are new words in my vocab after a visit to photograph the GoodBuzz soft drink factory in Wainuiomata. The GoodBuzz process combines sugar, tea and water (from the Te Puna Wai Ora artesian aquifer in Petone) with the SCOBY (symbiotic culture of bacteria and yeast) and turns into an effervescent, healthy, non-alcoholic drink.

In the short time GoodBuzz has been operating they already have five kombucha brews in more than 60 cafes in Wellington, Christchurch, Hawkes Bay, New Plymouth and Nelson, and recently have been included in Auckland’s Nosh outlets.

The drinks come in five flavours - Origins, Green Jasmin, Lemon and Ginger, Jade Dew and Feijoia. A new brew made with coffee cherry (the outer red skin of discarded coffee beans from Go Bang in Petone) with an amazing light apple flavour is coming soon.

Each brew takes 8-10 days to ferment and another 7-10 days of bottle conditioning before heading out the door. The best before date is four months unchilled (a bonus when there is space restrictions in the fridge), and can be extended to nine months if refrigerated.

Another buzz emanating from the factory came from discovering owner Alex Campbell and I grew up in the same small Northland town – Kaikohe. This is where Alex’s first memories of kombucha came from – his grandmother Amy made what she called Manchurian Mushroom tea in the 1970’s. Kaikohe Kombucha - who would have thought?

More to Maketu than Masterchef | Murray Lloyd Photography

murray lloyd May 9, 2014

It is no surprise Maketu produced the latest MasterChef winners, the town has food in its bones. Maketu was named after the origonal kumara growing fields in Hawaiki by Te Arawa when their canoe landed at the mouth of the Kaituna River in 1340. The river and estuary have been historically referred to as the "food bowl" of the Te Arawa. 400 years later the Robin White painting Fish and Chips, Maketu immortalised the local fish and chip shop. Not sure why the shop has not been given the Robin White treatment.

Maketu Pies carry on the food vibe. They distribute pies all over the North Island and have recently introduced a gourmet range called Sunday's Best. Their standard range is well regarded and includes a highly rated mussel pie.

Historically the estuary provided a diverse range of seafood including pipi, koterotero (sea-anenome), tuangi (cockles), flounder, titiko (mud snail), mussels, pāua, pūpū, scallops, kukuroa (horse mussels) and fish. It seems appropriate the winners of MasterChef Karena and Kasey Bird are described as "seafood loving sisters" and their signature dish is paua ravioli.

Photo of Robin White painting "fish and chips, Maketu".

Fish and chip shop in Maketu, New Zealand.

Portrait of man holding a Maketu pie in front of advertising design.

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.

Waikanae Butchery goes mobile | Murray Lloyd Photography

murray lloyd September 18, 2013

After two years of planning the big day has arrived and Andrew Stroonbergen and Peter Hedgecock load up Waikanae Butchery’s brand new Fiat Ducato Maxi van. The van was built in Holland and shipped to NZ so Andrew can supply his great produce to Wellington’s Chaffers Market on Sundays. Now, following an invitation from Joanne Welch at Summerset Retirement Village, Andrew drives his van around four retirement villages on the Kapiti Coast each Friday supplying the good folk with lovely fresh meat and his famous smallgoods.

Butcher loading fresh meat in the Waikane Butcher mobile van

Close up photo of terrine and salamis for Waikanae Butcher's mobile van.

Customer being served at the Waikane Butcher mobile van.

Andrew talking to customer about the Waikane Butcher mobile van.

Waikane Butcher Mobile Van driving along road.

Customers shopping for fresh veges in open air market.

Customers waiting at the Waikane Butcher Mobile Van.

Andrew weighing meat in the Waikane Butcher Mobile Van.

Andrew serving customer from the Waikane Butcher Mobile Van.

Andrew exchanging sausages for bananas at market.

Portrait of Andrew Stroonbergen holding his famous pork sausages

Stop at the Bus stop Cafe | Murray Lloyd Photography

murray lloyd September 1, 2013

The bus came from Kahuna in Taranaki and Kirsty Green came from the café scene in Wellington – they are now united in the front yard of a Te Horo property she owns.

Opened in May 2012 the beachy Bus Stop Café was buzzing the morning I visited. The delicious food is all homemade and the superb coffee would make you think you were in Wellington – at least 30 disappeared out the door in the short time I was photographing – along with all of the jam donuts and a pile of cheese puffs.

The message clearly is - arrive early.

Friands at the Bus Stop Cafe in Te Horo, New Zealand

Hello dolly slice at Bus Stop Cafe in Te Horo, New Zealand

Cheese Puffs at Bus Stop Cafe in Te Horo, New Zealand

Blueberry muffins at Bus Stop Cafe in Te Horo, New Zealand

Open from 9-4 Fri-Sun the café even has eftpos however you don’t need to pay for the very convivial atmosphere Kirsty and her sidekick Sarah conjure up.

One visitor whispered to me “since she arrived she’s really brought the community together you know”.

The not so secret Bus Stop Café has reopened in Te Horo beach. Signs point the way.

Wellington on a Plate Pipi Trail | Murray Lloyd Photography

murray lloyd August 21, 2013

Queenie Rikihana and Ruth Pretty welcome guests at Rangiatea Church

Queenie Rikihana explains history of Rangiatea grounds

Andre Baker explains the hammerhead shark design in the kneeler cushions in Rangiatea Church

...and teaches the guests to sing this song

Elaine Bevan explains weaving at Te Whare Toi in Otaki

Rewana bread ready to go at Raukawa Marae in Otaki

Tootsie Iriha's fried bread...with butter and golden syrup, yum

Queenie Rikihana gives tips about fishing up pipis

Ruth Pretty looks forward to Tootsie Iriha's famous fried bread

Aunty Hira flips her very delicate pikelets

Ruth Pretty hands out Rewana bread starter to guests as they leave

Alice in Bakingland Book Launched | Murray Lloyd Photography

murray lloyd July 10, 2013

Food from Alice in Bakingland cookbook at book launch.

Alice Arndell signing cookbooks at the launch of her first cookbook.

Martinborough Olive Harvest Fest | Murray Lloyd Photography

murray lloyd July 8, 2013

Sign advertising Martinborough Olive Festival

Helen Meehan explains Olivo Oil at Martinborough Hotel

Olivo Oils served at Martinborough Hotel.

Guests dining at Martinborough Hotel as part of olive harvest festival.

Peter and Ruth Graham from Atutahi at Tirohana Estate.

Lamb Cutlets poached in Tuscan Blend Olive Oil (from Atutahi) with baby potatoes, cherry tomatoes, gremolata of hazelnut, mint, lemon and parsley.

Peter Graham talks to guests at Martinborough Olive Harvest Festival

Poppies Restaurant, Martinborough, New Zealand.

Margaret and Mike Hanson from Blue Earth Olive Oil, photographed at Poppies Martinborough

A dessert at Poppies Restaurant, Creme Inglesa with Barcelona inspired Trifle .

Jared Gulian with his newly published book Moon over Martinborough.

International Olive Oil Judge Margaret Edwards explains how to taste olive oil.

Guests smelling olive oil at Martinborough Olive Harvest Festival.

Guests tasting olive oil at Martinborough Olive Harvest Festival.

Margaret Edwards helps blend individual oils for the class to take home.

Night Market at Martinborough Olive Harvest Festival.

Visitors at Night Market at Martinborough Olive Harvest Festival.

The Olivo crew at Martinborough Olive Harvest night market.

Ray Lilley of Whiterock Olives holding fresh olives.

Young girl picking olives in morning sunlight.

Picking olives at White Rock Olives in Martinborough.

Picking olives at White Rock Estate in Martinborough.

Nalini Baruch giving cooking demonstration at Lot 8, Martinborough.

Narlini Baruch giving a cooking demonstration at Martinborough Olive Harvest Festival

Orange slices with sea salt and Lot Eight 2013 Aromatic Olice Oil.

Close up photo of hands holding green olives in sun.

From Olives to Oil in 12 Hrs | Murray Lloyd Photography

murray lloyd June 26, 2013

Gleaming olive-green Italian made machines greeted me as I was introduced to the factory by Nathan Casey, Operations Manager of Hawkes Bay’s Village Press Olive Oil.

Village Press Olive Oil factory in Hawkes Bay.

500 - 600 tonnes of olives delivered to the factory each season come from 60,000 Hawkes Bay trees and are processed according to the variety of cultivar - Barnea, Frantoio, and Manzanillo are the three I am most familiar with.

12 years ago, Wayne and Maureen Startup started making olive oil under the brand Village Press. Today they are New Zealand’s largest producers of Extra Virgin Olive Oil, processing enough olives to make more than 100,000 litres of the golden liquid each year.

Once the oil is extracted the remaining finely ground by-product is destined for kitty litter and is also being trialled as dairy cow feed (mixed in with other things).

Al Brown, Ruth Pretty and Peta Mathias get their own branded oil from Village Press who bottle, label and pack the oil at the factory. Nathan also showed me newly labelled bottles with a big red heart destined for collaboration with the Returned Services Association.

You can find bottles and boxes of Village Press oil in New Zealand easily enough and the distinctive oils can also be purchased internationally via Amazon and Shopping Moa.

Nathan Casey and Peter Smith from Village Press Olive Oil, in Hawkes Bay

Jamaican Food in Wellington | Murray Lloyd Photography

murray lloyd May 27, 2013

Bob Marley and New Zealand have always had a close relationship and this continues with the arrival in Wellington of Jamaican catering company Three Little Birds, named after a song on Bob Marley’s album Exodus.

Jerked pork and chicken, Ackee bruschetta, Solomon Gundy Cream Cheese Dip and Bob Marley all featured in the official launch of Three Little Birds thanks to the 100% Jamaican owners Simon and Lisa Bowen.

Amongst the crowd celebrating on the night was Wellington’s entire Jamaican community (so I was told) and the Mayor of Porirua, Nick Leggett.

Jamaican products on show were brought to the venue by the team at West Indies Spice Traders.

One of my favourite tastes on the night (along with the jerked pork) was the crackers topped with the Solomon Gundy Cream Cheese dip. Although they were modest in presentation the fishy flavours of the smoked herring were beautifully balanced with the heat from hot peppers.

You can look out for their delicious food at festivals around Wellington this summer and the word is Simon and Lisa are very keen to set up a restaurant in Wellington. Jerk, Rum and Reggae - let the party begin.

David Phillips, West Indies Spice Traderss

The Best Coffee in Wellington | Murray Lloyd Photography

murray lloyd August 17, 2012

At home I have put many beans through the grinder, into the stovetop and drunk usually as a long black with flat milk (I am drinking one as I write this). I have had several bean favourites but these were blown away when I tried the Italia blend from Tony Gibbs recently.

Although his tiny café on the Terrace has been operating since 2001 it has been unnoticed up until now. Maybe this is because the sign overhead remains blank and the café doesn't even have a name.

The lack of a sign was no hindrance to the flow of people coming in and out of the cafe while I was photographing, most of them exchanging greetings with Gibbs while he roasted beans. The beans are roasted in a fully restored Aug Olsen originating in Denmark.

Gibbs has been roasting beans since 1987 when he was trained by George Kepper, an Australian based Russian who consulted several of the big roast companies in Sydney from time to time to correct blends and adjust roasts that were not quite right. The Italia blend was perfected by Gibbs on visits to Kepper in Sydney and has not been altered since 1987.

Of the beans Gibbs purchases for his café he rates the Columbian Medellin Supremo as the best (and the most expensive), supplied by John Burton, New Zealand’s primary importer of beans for smaller roasters.

Gibbs’s blends, aside from the Italia include TG Pearl, Indian Mysore (named after the Southern Indian province where it comes from) and Brazilian which is made especially for the drinkers at Taste Café in Kelburn, one of two cafes Gibbs supplies (the other is Salvation in Newtown).

Located in Wellington’s corporate heartland (the PM drops in for coffee and the Treasury is right opposite) it is great to see someone putting taste firmly on the bottom line.

Stop Press: The cafe has been renamed Old George (after the Russian who taught Tony Gibbs how to roast the beans) and is still producing the best coffee in Wellington

Old George coffee beans with new packaging in Wellington.

The Good Oil on Bali | Murray Lloyd Photography

murray lloyd July 17, 2012

“Please bring organic olive oil and flour if possible…” Having booked numerous accommodation suppliers over the years, I was impressed by this unique approach from Swasti Eco Cottages in Bali. After leaving Common Sense Organics with the Bali bound bottle of Moutere Grove Organic Olive Oil I looked forward to handing it over to the Swasti kitchen once we got to Ubud.

Arriving at Swasti we quickly made a tour of the organic garden. The range of produce included turmeric, mulberries, egg plants, tomatoes and some Avatar lookalike goats.

Entrance to Swasti Eco Cottages in Ubud, Bali

Organic tumeric at Swasti Eco Cottages in Ubud, Bali

Organic Anglo-Nubian dairy goat at Swasti Eco Cottages in Bali

After a couple of days exploring the wonderful Ubud surrounds I finally got to photograph Pa Putra (one of the Swasti kitchen staff) holding the Moutere Grove oil in the dining room. In return for the organic oil we received two free desserts.

Pa Putra from Swasti Eco Cottages holding Moutere organic olive oil from New Zealand

Other highlights were the squirrels darting around the treetops, the frangipani flowers draped around our room, frogs croaking through the night, very friendly staff and the abundance of fresh produce on which we dined.

Interior of Rama Room at Swasti Eco Cottage in Ubud, Bali

Breakfast at Swasti Eco Cottages in Ubud,Bali

However it will have to be the next visit for the 3 in 1 chocolate massage, black rice icecream or a special drink of organic raw cacao, banana and cashew milk.

Special drinks blackboard at Swasti Eco Cottages in Ubud, Bali

Although it was left behind the Moutere Grove Organic olive oil will feel right at home.

Gueorgui Pinkassov photo on Slow magazine cover

Slow Magazine | Magnum Photos | Murray Lloyd Photography

murray lloyd June 7, 2012

Slow, the food magazine published by the Slow Food Movement from 1998 through to 2007 is the most fabulous magazine I have ever laid my hands on.

It has a most tactile feel (pages are Bioprima Book Paper), the covers (Fabria card from the Miliani Fabriano Mills) are beautifully designed and the use of photography is extraordinary.

Ferdinando Scianna photo on cover of Slow magazine

It is the only time I have seen elephant hunting in colour paired up with black and white photographs of breast-feeding mothers. To top that off the magazine is full of Magnum photography from practitioners as diverse as Henri Cartier Bresson, Chris Steel Perkins and Gueorgui Pinkhassov. If you can track a copy down great – I have been lucky to have loaned a few copies from a friend.

The Elephant hunting story is illustrated with photos by Magnum photographers Martine Franck, Dennis Stock and also by Eugene Richards a past member of Magnum. Issue No. 46 has a funny photograph by Magnum photographer Chein Chi Chang and another amusing photo by Ferdinando Scianna of a bar scene in Miami, Florida. On a more sombre note issue No. 50 has a striking image taken at the Tokyo Fish Market by Bruno Barbey.

The magazine may have ceased but at least the Slow Food Movement is still going.

Madhur Jaffrey High Tea in Te Horo | Murray Lloyd Photography

murray lloyd May 21, 2011

Madhur Jaffery inspecting an old cookbook

Guests mingled in anticipation of the arrival of food royalty, Madhur Jaffrey to a book signing at Ruth Pretty's Garden Room. Imbibing hot spiced tea and munching muthries the gathering perused a selection of Jaffrey's extensive range of cookbooks.

Having arrived at Wellington airport only a couple of hours previous the spritely 78 year old was greeted with loud applause. She then spoke eloquently about her personal and public life. Meanwhile exotic food and drinks circulated. The recipes including dates, seekh lamb kebabs, cheera and shaka para were each from a different Madhur Jaffrey cookbook.

The golden sun enriched the already vibrant colours of the Garden Room, decorated for the occasion by the Ruth Pretty Catering crew. The setting struck a poignant note when Jaffrey said her biggest regret is not spending as much time as she would like in her own garden.

Eating fresh Eel in Wellington | Murray Lloyd Photography

murray lloyd May 2, 2011

Screaming Roll is the name Jeremy Wilson gave his eel inspired Californian roll I photographed at the Shinobi Sushi Lounge in Wellington. Wilson was importing processed eels from Japan but was on the lookout for a local supply of fresh eels to marinade in his kabayaki method. The flavoured imports limited Jeremy's menu options and he has since sourced shortfin eels from the Levin Eel Factory. Although it seems more sustainable to source local produce, the harvest of a diminishing population of eels in New Zealand raises sensitivities of a different kind.

Although both the longfin eel and the shortfin eel are threatened, research shows the shortfin is New Zealand's most tolerant native fish species (this might not be saying much). At the restaurant Wilson also tried to sway his diners to eat more sustainable fish by selecting less fashionable species such as warehou, moki, gurnard and pilchard.

Restaurants are at the coalface of changing public attitudes about where food comes from. It was good to see restaurants like Shinobi Sushi Lounge supporting the idea we have to be more aware of what we are eating (and giving us great food).

Shinobi Sushi Lounge is now closed.

Epicurus rediscovered

murray lloyd April 6, 2011

Epicurus (341–270 B.C.) founded one of the major philosophies of ancient Greece, helping to lay the intellectual foundations for modern science and for secular individualism. Many aspects of his thought are still highly relevant some twenty-three centuries after they were first taught in his school in Athens, called “the Garden.” Epicurus primarily promoted the pleasures of the mind, friendship and contentment - pleasure without pain. However recent use of the word epicurean links this philosophy to a life frequented by bouts of hedonism especially food consumption and sex - this pleasure is said to derive from pain i.e hunger and desire

Epicurean Supplies , a garden in Hawkes Bay, spans the divide between the ancient philosophy and the recent interpretation linked to food. Indeed perhaps Clyde Potter (owner of Epicurean Supplies) is the modern Epicurus.

Clyde's disciples in this case are a small permanent staff and a varying band of itinerent woofers. I imagine anyone who has eaten his organic micro salads, fresh herbs and heirloom vegetables can attest to this. Clyde's jewel- like produce not only provides good health but allows your eyes to feast as well, bringing a sense of pleasure completely unaccompanied by pain. It is with sad news I learnt of Clyde’s passing recently.

Hawkes Bay Organic Butcher | Murray Lloyd Photography

murray lloyd March 15, 2011

Located in Hastings, the Organic Farm Butchery processes and distributes beef and lamb from Ti Kouka an organic farm near Waimarama (they also have some pigs). After photographing at the farm last year I thought it would would good to see another side of the operation. The mainstream media have published large quantities of material about farmers markets, local produce and consumers wanting to know where their food comes from.

However thinking more about images of beef carcasses and slabs of meat I wonder if the public is ready for an even closer viewpoint. While I was photographing, numerous boxes of organic meat went out the door. Nothing was wasted as the bones seen in the trolley were destined for the beef stock at a gourmet food supplier.

Exterior of the organic butchery in Hastings

Hohepa Biodynamic Cheese in NZ | Murray Lloyd Photography

murray lloyd October 12, 2010

Multiple awards in the Cuisine cheese awards establish Hohepa as one of New Zealand's preeminent boutique cheese making operations. The staff at Hohepa could not have been more generous with their time while I photographed the cheese making operation in Hawkes Bay. I particularly like the vintage Danbo and the fenugreek flavoured cheese.

Inacio Guimares the Cheese maker at Hohepa

Portrait of James Gilberd from Photospace holding an expresso.

Coffee - Art at Photospace in Wgtn | Murray Lloyd Photography

murray lloyd October 6, 2010

In Wellington, away from the looky looky crowds, Photospace is one of the places I go for good coffee. James, who has some old Italian built machine (he bought two from trade me - one for spare parts) prides himself on the quality of his brew. If you are a regular visitor to the gallery you probably will have sampled James' offering - if not, take a walk up the marble staircase, contribute koha, look at the art...you might be offered one too.