Hand Picking at Te Mata Estate | Murray Lloyd Photography

murray lloyd April 4, 2013

Four tonnes an hour seems like good returns from 50-60 pickers but when compared to a mechanical picker this is small return. Hand picking is at least twice as expensive and twice as slow when compared to a machine so why do it?

Te Mata Estate in Hawkes Bay hand picks grapes for all of their premium wines and further. The hand picking is also appreciated by the community which gathers for each vintage. Loyal pickers return year after year, while an international flavour is often provided by Italians, Germans and once even a crowd from Mauritius.

The machines are not as fussy when it comes to unwanted material on bunches of grapes so the resulting fruit from hand picking is cleaner. The cabernet franc grapes seen picked in these photos are a result of a very long hot summer.

John Buck, of Te Mata, said it almost seemed there was no vintage taking place in 2013 because of the lack of stress (due to the high quality of the grapes).

While not made directly into wine on its own by Te Mata the cabernet franc juice will be blended to make either Awatea or Coleraine, New Zealand’s top rated Bordeaux style red wine.

Restaurant Food Photography | Murray Lloyd Photography

murray lloyd July 2, 2012

Ambeli Restaurant rated highly in the restaurant scene in Wellington ( it has now closed) and I was hoping to translate this standard into a photograph for the Entertainment Book.

Wanting the mirror reflection in the image, Shaebodine Moleta (Ambeli’s owner) showed no hesitation when asked to ‘adjust' the table’s height to achieve this. I was impressed. The image was meant to show just the couple enjoying themselves but this photo (the test exposure) ended up with Moleta perfectly placed pouring wine. I love being able to capture a documentary image from what was meant to be a posed setting.

Top Wine and Rata Trees at WOAP | Murray Lloyd Photography

murray lloyd August 9, 2011

Woman in red gumboots plants a Rata Tree at WOAP.

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.

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

murray lloyd June 12, 2011

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

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!