Distributing seeds post Cyclone Pam

Getting seeds back in the ground was an urgent need post Cyclone Pam. I was asked by UN Women to photograph one of the seed distribution events at Marobe Market in Efate. Being immersed among two hundred women patiently waiting for their allotment of seeds is something I will not forget in a hurry.

Every person given seeds had their name recorded one by one and Alice Kalo showed amazing patience and resilience to complete the job, writing each name by hand. Some of the seeds were handed out to individuals at the market while others decided to wait until getting home.

The allocation per person was 23 pumpkin seeds, 9 pawpaw seeds, 8 watermelon seeds, 30-40 sweetcorn seeds and approx 35 dwarf bean seeds.

Fake Food at Dowse Art Museum | Murray Lloyd Photography

Cigarette butts, painted flies, an earthworm, and fake sushi

now showing at Wunderrūma: New Zealand Jewellery (finishes 28th Sept). If you are still hungry, next door the food theme continues with sheep entrails (be thankful for the BW photo) swiss rolls and neenish tarts in a very well executed exhibition of Peter Peryer's work ending 23rd November. Bon Appetit

Neenish Tarts photograph by Peter Peryer at Dowse art museum.

French Flag Flies at Otaki | Murray Lloyd Photography

The French flag was flying again at PukeKaraka Marae in Otaki where guests assembled for Ruth Pretty’s “Casssoulet and Karaka Trees”, a Wellington on a Plate event.

Fr. Jean-Baptiste Comte, a French Roman Catholic Priest founded the mission at Pukekaraka 170 years ago in 1844 and brought with him a typical French passion for food.

Pukekaraka Marae in Otaki, New Zealand.

Together with local Maori, Comte built a flourishing community with three flour mills, maize, wheat and food crops that supplied shops in villages from Otaki all the way to Wellington. Was this the first Wellington on a Plate?

Guests being invited onto Pukekaraka Marae in Otaki..

Ruth Pretty and her father Eric.

After a formal welcome onto the marae by Ngāti Kapu and an appropriately crowing rooster, guests were invited into 'Hine Nui o te Ao Katoa' which translates into 'Mary, Great Woman of the Whole World, Woman of Light'.

Hine Nui o te Ao Katoa, Pukekaraka, Otaki.

Interior of Hine Nui o te Ao Katoa at Pukekaraka Marae in Otaki.

Interior of Hine Nui o te Ao Katoa at Pukekaraka Marae in Otaki.

Dressed in 1840's attire, Fr. Phil Cody prepares to say Grace

Baked potato and eel rillette by Ruth Pretty.

Guests dined on baked potato and eel rillettes before the much anticipated cassoulet was served with a salad of pear, walnut and perennial greens

Menu with Ruth Pretty's cassoulet ingrediants displayed

Wellington on a plate event by Ruth Pretty

Cassoulet and salad.

Guests dining at long table.

Wellington on a plate event by Ruth Pretty

Rawiri leading the singing at Pukekaraka Marae.

Wellington on a plate event by Ruth Pretty

Wellington on a plate event by Ruth Pretty

A walk up the 'Cavalry ' was needed after the wholesome lunch where Rawiri Rikihana gave a short history of the area.

Wellington on a plate event by Ruth Pretty

Wellington on a plate event by Ruth Pretty

Wellington on a plate event by Ruth Pretty

St Mary’s Church provided a fascinating backdrop with both local custodian Irene Mackle and Mary McLeod (Martha’s Pantry) giving an intimate account of the beautiful interior. Restored lovingly in the early 1990's it was easy to see why this Church has the highest Historic Places rating. Built in 1859, St Mary's is the oldest Catholic Church that has been in constant use in New Zealand

St Mary's Church at Pukekaraka Marae.

Wellington on a plate event by Ruth Pretty

Wellington on a plate event by Ruth Pretty

Wellington on a plate event by Ruth Pretty

Wellington on a plate event by Ruth Pretty

Wellington on a plate event by Ruth Pretty

Wellington on a plate event by Ruth Pretty

Wellington on a plate event by Ruth Pretty

Wellington on a plate event by Ruth Pretty

Iphone photo of little French Cakes on plate by Ruth Pretty

Wellington on a plate event by Ruth Pretty

Fr. Comte flew the French flag to signify feast days for special prayers. As champion of harmonious relations between Maori, Europeans and Priests I am sure he would have had no hesitation hoisting it once again  for Ruth’s “Cassoulet and Karaka Trees”

Happy Feet the penguin, at WOAP | Murray Lloyd Photography

Raw meat, furry tails and live insects were on the menu at a recent Ruth Pretty Catering event. In weather more appropriate for emperor penguins, Wellington Zoo was host to the Ruth Pretty Zoo Safari, part of Wellington on a Plate. Perhaps reluctantly swapping the heated floor of Kamala’s, the swish new zoo venue (named after the zoo's last elephant), the visitors were soon being educated about animal diets in the zoo kitchen.

Possum tails hang out of bucket at Zoo Safari at Wellington on a plate

Ruth Pretty introducing the Zoo Safari as part of Wellington on a plate

Animal food

Young boy looking at zoo food

Goat legs at the Zoo safari

Slabs of horse meat, goat legs - fur and all, and live locusts were all sighted, but most interest centered on chimpanzee food. Paul Horton, the carnivore keeper said “chimps are pretty much like us, they will happily kill a monkey and share it around”, dispelling any thoughts about vegetarian diets. As well as fruit and veges, the chimps are occasionally fed whole chickens, cooked, to avoid salmonella. Bread used to be part of the chimp diet until Jess, a female, took such a liking to it she upsized to become the largest chimp in the tribe – not the normal way of things in the ape world.

Climatic extremes continued on a short tour of the zoo, taking in Happy Feet the emperor penguin, and Sasa and Sean the sun bears. Happy Feet tentatively looked like coming out and diving into the pool (a zoo first), but after dipping a ‘toe’ into the water, turned around, and waddled back inside.

Happy Feet the penguin

In a similar manner the guests made their way back to the warmth of Kamala’s where a South African high tea awaited.

Food prep at the Zoo Safari at Wellington on a plate

The safari themes were continued with the menu including biltong, hertzoggies, and snoek pate and wait, was that…Dr Livingston I presume?

Zoo Safari at Wellington on a plate

Biltong was on the menu

Diners at Ruth Pretty’s Zoo safari

Vegan Pavlova Recipe at WOAP | Murray Lloyd Photography

“The world’s first vegan pavlova!” claimed Professor Kent Kirshenbaum, while giving a presentation at Ruth Pretty’s unscheduled WOAP event. He thought he may have also produced New Zealand’s first vegan meringues, but was surprised to find Angel foods (an Auckland-based vegan supplier) had beat him to it. Kirshenbaum, a New Yorker, was in New Zealand to help celebrate the 2011 Year of Chemistry.

Kitchen Chemistry

Luxuriating in the space the commercial kitchen provided, Kirshenbaum and his assistant Anne McBride took us on a world tour of mysterious ingredients. First was the Chilean Quillaja Saponaria- its soapy properties can be used to make extra head on low alcohol beer, fire fighting foam and of course the vegan meringues. The inner bark of this tree has also been linked to methane reduction in dairy cows and lowering of cholesterol in humans.

Kitchen Chemistry

After being served an unusual warm syrupy drink by Ruth Pretty, the Professor introduced us to Salepli Dondurma the Anatolian stretchy ice cream. The stretch ingredient in the ice cream is called salep and is derived from rare Turkish orchids – so rare the Turkish authorities have banned the export of this plant extract. I found out my syrupy drink was made with salep – apparently sourced in Wellington!

Kitchen Chemistry

Not deterred by the unavailability of salep Kirshenbaum and McBride zapped us up a topping for the meringues using versawhip, xanthan gum, sugar and raspberry sauce. Xanthan gum also has links with our dairy industry as it can be derived from whey, the by-product of cheese making. We got to eat the raspberry-topped meringues (recipe is below) – the dessert had good texture but the herbaceous taste of the meringue had me thinking I’ll stick to egg whites.

Kitchen Chemistry

The Professor had clearly done his research on New Zealand, with his next topic being the barbecue. Obsessed with the smoky flavours of the BBQ, but unable to use one at his apartment (“I’d be arrested in New York if I started one”), Kirshenbaum was drawn to analyse liquid smoke. He deduced it is probably safer to use than untreated-wood smoke due to the carcinogens being removed. Could this be the end of this bastion of New Zealand culture?

The perfect steak? The exact time for a fillet of salmon? Precise times for cooking an egg? Try out sous vide cooking (precise temperature control). How about reductions without heat, centrifuges and rotovaps - it all sounds like science fiction but science in the kitchen is already nearby - think Martin Bosley, Ferren Adria, and Hesten Blumenthal. For more about molecular gastronomy check the Experimental kitchen collective headed up by the very engaging Professor Kent Kirshenbaum.

Recipe for vegan meringues

• Mix 60ml water with 3ml quillaja saponaria

• Add 5ml lemon juice and 15ml Campari

• Beat to form soft peaks, then add 65g granulated sugar one spoonful at a time until stiff peaks form. Sift in 40g confectioners’ sugar and quickly beat to disperse.

• Spoon meringue on to baking sheet lined with parchment paper

• Bake at 225F for 1 hour, then turn oven off and let meringues cool for 1.5hrs.

Top Wine and Rata Trees at WOAP | Murray Lloyd Photography

Woman in red gumboots plants a Rata Tree at WOAP.

Rata trees at WOAP Crimson Lunch

Gumboots and spades replaced surgical tools at Wellington on a Plate's first environmentaly themed event.

Baby Rata trees (and other native varieties) were dispensed to participants for planting on the site of Newtown's former fever hospital. The assembled crowd who braved the conditions (sunny but cool) were warmed up by french onion soup, part of a Ruth Pretty hamper.

Ruth Pretty serves soup at WOAP Crimson Lunch

Ruth Pretty with two chefs at Crimson Lunch a WOAP Event

Ata Rangi wines including Crimson Pinot Noir further fortified the visitors. Ruud Kleinpaste provided a humorous commentary with his view on ecological leadership in our community before releasing his giant weta among the crowd.

Bottles of Ata Rangi Crimson Pinot Noir at WOAP event.

Guests at WOAP Crimson Lunch, a WOAP Event.

The planting of the young rata trees (supplied by Ata Rangi) continues the six year partnership with Project Crimson. The trees were planted, guests were packed off with gifts, leaving behind the promise of a blush of crimson colour unrelated to the medical history of this Wellington site.

Guests at Crimson Lunch a WOAP event.

Crimson Lunch

Rob Morrison and Burton Silver talking at Crimson lunch, a Ruth Pretty WOAP event.

Helen Masters with Rata Tree at the WOAP Crimson Lunch sponsered by Ata rangi, Ruth Pretty and Project Crimson.

Phyll Pattie and Clive Paton planting a Rata Tree at Crimson Lunch a WOAP Event in Wellington,NZ.

Gift bags at WOAP Crimson Lunch in Wellington.

NZ Cuisine to the fore at TRENZ | Murray Lloyd Photography

Buffet lunch

What impressed me the most when I photographed TRENZ in Queenstown this year was the food and wine.  Local caterer Flying Trestles was hired to feed 1100  exhibitors, media and buyers lunch and tea breaks throughout the four day international tourism showcase.  Divine looking salad platters such as wild rice, fennel and hazelnut or tomato, bocconcini and eggplant were complemented by hot dishes of venison denver leg, kumara and lamb pies,  blue cod, and more. All washed down by fine New Zealand wine (mostly from Central Otago).  For dessert huge cake stands were festooned with tiny chocolate mousse cups, lemon tarts, lamingtons or miniature meringues.  Lavish lunchboxes including Mediterranean  salad, Turkish rolls, sushi, locally made Patagonia chocolates and Phoenix organic juice were provided one day when the vistors were taken on "famils" with the Queenstown tourism operators. Even the muffins at morning coffee provided a mouth full of excitement.

At a regular TRENZ social event the Regional Rendevous,  the country's regional marketing agencies put their best foot forward presenting wines by Quartz Reef (including the fab Methode Traditionelle), Peregrine, Akarua, Astrolabe, Gibbston Valley, Mt Difficulty and Two Paddocks (complete with Sam Neil), Te Kairanga and Te Whau.  Among the many pass-around foods were whitebait fritters from the West Coast and shavings from whole rounds of Balfour cheese from Gibbston Valley Cheese.

Gold medal Gibbston Valley cheese at TRENZ in Queenstown,NZ.

At  tea breaks professional chefs from luxury operators put on cooking demonstrations for eager viewers who then got to sample the meals. The menus included Dale Gartlands' (Matakauri Lodge) Aoraki salmon, crayfish tortellini, scampi and chervil dressing and a Kiwiana intepretation of NZ by Sadie Richens (Millbrook) with the dessert called Hokey Pokey pavalova islands.

TRENZ visitors getting lunch in Queenstown

Hokey Pokey Pavalova Islands

Sadie Richens making her dessert

Sam Neil with TRENZ exhibitors

John Key handing out apricots

Central Otago hosts

The Remarkables

Chefs in Action at TRENZ in Queenstown

Mini Pavlovas with lamingtons

Food stations at TRENZ in Queenstown

Salad at TRENZ

Central Otago Wines

Guests at lunch

Chefs at TRENZ in Queenstown

Guests at lunch

On the exhibition floor the Prime Minister and his entourage were handed out Roxborough dried apricots by the Central Otago operators. There was a new exhibit from Zealong Tea, the Waikato organic tea operation and a move to the national stage for Zest Food Tours now touring in Auckland as well as Wellington.  Bon apetite New Zealand!

Madhur Jaffrey High Tea in Te Horo | Murray Lloyd Photography

Books waiting to be sold

Ruth Pretty introducing Madhur Jaffery

Madhur Jaffery

Madhur Jaffery inspecting an old cookbook

Madhur Jaffery with June Morris

Madhur Jaffery books

Madhur Jaffery signing books

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.

Food Photography on the Move | Murray Lloyd Photography

Events are always places you find food on the move. Recently I was providing photography at an event at the Langham Hotel in Auckland and pointed my camera at food on the move. The results of the photographs are always random using long exposures - maybe 15th or 1/8th of a second and panning the camera while keeping the food in focus. The photographs seem to suit this method as it matches the waiters streaming into the room delivering plates of fine New Zealand food to the awaiting guests.

Food on the move at the Langham Hotel in Auckland

Food on the move at Logan Brown Restaurant

Waiters carrying food at Pinot Noir Conference, an event in Wellington celebrating New Zealand Pinot noir

George Cross Rugby Buns | Murray Lloyd Photography

Two buns with George Crosses on them at Rugby World Cup

The buns were photographed in Bristol on a visit and got me thinking of what might appear on New Zealand baking in 2015 - the year of the World Rugby Cup. Perhaps a NZ flag or the corporate colours of the ABs or even a silver fern