Passionfruit photographed from above and close up with purple tones in background.
Basil grown from seed in full sunshine, Isle of Capri tomatoes freshly plucked from the garden and fresh buffalo mozzarella - Insalata Caprese - It is quite simply one of the greatest pleasures of summer and is one of my favourite dishes . The flavours and textures work together brilliantly - here's to Italian food.
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.
Southern clams barge loaded in mist.
loading up clam shells in Dunedin
I was just thankful my waders didn't leak.
Clam shells being returned to seafloor from boat.
Clam harvester being taken from boat.
Harvesting clams in Blueskin Bay
Harvesting clams in Blueskin Bay
Harvesting clams in Dunedin Harbour.
Portrait of Roger Belton, owner of Southern Clams, standing in sea.
Red bags of clams on seafloor
Southern Clams
Close up look at Blueskin Bay Clams.
Harvesting clams at Blueskin Bay.
Loading sacks of clams in Blueskin Bay.
Loading sacks of clams in Blueskin Bay.
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.
Close up look at clam recruitment.
Clams at Blueskin Bay, New Zealand.
Clams being sorted in factory
Clams being shucked for chowder.
Whiteboard of clam sizes.
Sorting fresh clams for export
Sorting fresh clams for export
Bags of fresh clams ready for export.
Half a century of haggis history was piped into Wellington College’s Firth Hall to celebrate the final Regional Wines and Spirits whisky tasting of the year. Highly sought after tickets were only made available to regular whisky imbibers at Regionals’ events throughout the year. The Haggis was delivered with pomp and poetry before being served with mash and washed down with seven different whiskies. The recipe for the haggis originated at Tommy Jack’s Miramar butchery in the 1960’s and presently resides with the Island Bay butcher, Don Andrews. The whiskies were 10year old Ardberg, a Longrow Rundlets and a 2001 Kilderkins, a Bunnahabhain, Glendronach 1994, a Highland Park, a Longmore 2002 and a Bowmore aged 12 years.
Haggis cooking in pots on stovetop.
Haggis being held on tray.
Man holding ceremonial haggis knife
Haggis being piped in to Regional Wines whisky tasting.
Haggis being piped in to Regional Wines whisky tasting.
Haggis being piped in to Regional Wines whisky tasting.
Haggis being piped in to Regional Wines whisky tasting.
Haggis being piped in to Regional Wines whisky tasting.
crowd at whisky tasting in Wellington.
Man in kilt cutting open haggis.
Man in kilt with haggis.
Man in kilt pouring whisky.
Close up photo of hand holding whisky
Crowd at whisky tasting.
Haggis
Close up view of haggis after being cat open.
People queuing for haggis and mash.
6 bottles of whisky lined up.
Two hundred hangi’s at $10 each might seem a small dent in the seven figure mountain of fundraising needed for the Mahara Gallery upgrade. But you cannot quantify the deepening of the relationship between the Gallery and Te Atiawa ki Whakarongotai who prepared the hangi together.
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
Hangi at Whakarongotai Marae, Waikanae
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.
Waikane Butcher mobile van.
Waikane Butcher mobile van.
Butcher loading fresh meat in the Waikane Butcher mobile van
Close up photo of terrine and salamis for Waikanae Butcher's mobile van.
Loading the Waikane Butcher mobile van.
Loading the Waikane Butcher 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.
Waikane Butcher Mobile Van parking.
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
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.
Bus Stop Cafe in Te Horo, New Zealand
Bus Stop Cafe in Te Horo, New Zealand
Bus Stop Cafe in Te Horo, New Zealand
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.
Bus Stop Cafe in Te Horo, New Zealand
Bus Stop Cafe in Te Horo, New Zealand
Bus Stop Cafe in Te Horo, New Zealand
Bus Stop Cafe in Te Horo, New Zealand
Bus Stop Cafe in Te Horo, New Zealand
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
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
No pipi but there was a John Dory
Elaine Bevan explains weaving at Te Whare Toi in Otaki
...that's me in the foreground
Rewana bread ready to go at Raukawa Marae in Otaki
Pipi fritters
Wellington on a plate Pipi Trail
Wellington on a plate Pipi Trail
Tootsie Iriha's fried bread...with butter and golden syrup, yum
Wellington on a plate Pipi Trail
Queenie Rikihana gives tips about fishing up pipis
Wellington on a plate Pipi Trail
Ruth Pretty looks forward to Tootsie Iriha's famous fried bread
Tootsie Iriha and Queenie Rikihana
Wellington on a plate Pipi Trail
Wellington on a plate Pipi Trail
Wellington on a plate Pipi Trail
Wellington on a plate Pipi Trail
Aunty Hira flips her very delicate pikelets
Ruth Pretty hands out Rewana bread starter to guests as they leave
708 photos were analysed during the food photography workshop held at Ruth Pretty’s Springfield premises. As a part of Visa Wellington on a Plate, the event asked guests to photograph six dishes.
The most photogenic food - Prawn Cocktails, Saffron Crepes, Honey and Lemon Marinated Smoked Salmon and of course the dessert - Little Orange Cakes with Chocolate Mousse, Poached Mandarins and Vanilla Ice Cream.
Of the two dishes which did not fare so well on looks (Olive and Parmesan Rugelach and Coq au Vin), this picture certainly got the biggest laugh.
Olive and Parmesan Rugelach.
and these are the top ten
Saffron Crepes with Roasted Pumpkin and Cumin. Photo by Juliet Watterson
Saffron Crepes with Roasted Pumpkin and Cumin. Photo by Asher Regan
Palace Court Prawn Cocktail. Photo by Andrew Harrow
Julie Knapp
Alex Bazeley
Saffron Crepes with Roasted Pumpkin and Cumin. Photo by Natalie Keane
Palace Court Prawn Cocktail. Photo by Susan Knaap
Palace Court Prawn Cocktail. Photo by Susannah Field
Honey and Lemon Marinated Home Smoked Salmon with Red Onion Pickle and Citrus Sour Cream. Photo by Susan Knaap
Little Orange Cakes with Chocolate Mousse, Poached Mandarins and Vanilla Ice Cream.
Food from Alice in Bakingland cookbook at book launch.
Alice Arndell signing cookbooks at the launch of her first cookbook.
aliceinbakingland
Alice Arndell
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.
Tirohana Estate, Martinborough.
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.
Martinborough Hotel at night.
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.
Misty landscape at Martinborough.
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.
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.
Village Press Olive Oil
Olives from Village Press
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.
Village Press Olive Oil factory in Hawkes Bay
Village Press Olive Oil factory in Hawkes Bay
Village Press Olive Oil factory in Hawkes Bay
Village Press Olive Oil factory in Hawkes Bay
Village Press Olive Oil factory in Hawkes Bay
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).
Village Press Olive Oil factory in Hawkes Bay
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.
Village Press Olive Oil factory in Hawkes Bay
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
Cool graphic design
Type 2 diabetes by Thomas Cheng.
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.
Lisa and Simon Bowen
Ackee Bruschetta
Vegetarian and Beef Patties - yum
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
High tea by moonlight anyone? An exhibition at Mahara Gallery by Jonathan Cameron shows “alluring” photographs of a high tea. Recipes photographed include Blood Velvet Cake, White Chocolate Scone with Bloodberry Jam, Summer Pudding with Bloodberry Coulis, Blood Panacotta Tart with Rose Petals, Bloodberry Slice and Vodka Blood Jelly. The recipes made by Jonathan and his partner Michelle all include blood.These morbid images satisfy art world cravings (and vampires) but would not be attractive to my real world food clients.
Blood velvet cake
White chocolate scone with bloodberry jam by Jonathan Cameron
Summer pudding with bloodberry coulis by Jonathan Cameron.
Blood panacotta tart with rose petals, by Jonathan Cameron.
Bloodberry slice by Jonathan Cameron.
Vodka Bloodberry Jellys by Jonathan Cameron.
The Mahara Gallery exhibition has finished but you can view this exhibition and more of Jonathan's work here
Quince on tree
Quince tree in Havelock North.
Sign avertising Quince for sale in Hawkes Bay.
Below are organic quince growing at Epicurian Supplies
Organic quince growing at Epicurian Supplies in Hastings, Hawkes Bay.
also seen at Epicurian Supplies
Organic quince in box at Epicurian Supplies in Hastings, Hawkes Bay.
the ones below were photographed for Ruth Pretty's jars of Quince Jelly
Quince photo for Ruth Pretty Catering.
Product photo of Ruth Pretty Quince Jelly.
Quince Tart Tartin at Depot Restaurant in Auckland, delicious.
Quince Tart Tatin at Depot Restaurant in Auckland
Taniwha Burger
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?
Vintage at Te Mata in Hawkes Bay
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.
Vintage at Te Mata in Hawkes Bay
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.
Vintage at Te Mata in Hawkes Bay
Vintage at Te Mata in Hawkes Bay
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.
Vintage at Te Mata in Hawkes Bay
Vintage at Te Mata in Hawkes Bay
Vintage at Te Mata in Hawkes Bay
Vintage at Te Mata in Hawkes Bay
Vintage at Te Mata in Hawkes Bay
Walnuts in photographed in wooden bowl in studio
Walnuts photographed in the studio
Vegemite Icecream
Weetbix Icecream