Vegan Pavlova Recipe at WOAP | Murray Lloyd Photography

murray lloyd August 17, 2011

“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.

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.

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!

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.

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

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.

Heavenly ham and salmon | Murray Lloyd Photography

murray lloyd July 15, 2011

Ham and salmon were the stars on the menu at a recent 21st party we catered. A ham from Waikanae Butchery was ordered - the pork came from Murrellen Pork in Canterbury. It was cured for three days and given a hint of wood smoke before being glazed. Picked up on the morning of the party, all it needed was half an hour in the oven.

The salmon was purchased from Moore Wilson's in Wellington. It was marinated with star anise, ginger, soy sauce and sesame oil for 4 hrs before being baked in tinfoil for an hour (it was 3.5kgs). The only advice I have is make sure you have a large platter to serve the fish.

Washed down with 1990 Te Mata Awatea (21yrs old) the ham and salmon were highly praised including the response "eating this salmon is like being in Heaven". The two dishes easily fed the 45 guests (with salads and spuds). I absolutely recommend the Waikanae Butchery for any meat, and this is the recipe for the salmon by Ruth Pretty.

Soy, star anise and ginger whole baked salmon for Ruth Pretty cookbook

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!

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.

Organic fruit at Te Mata | Murray Lloyd Photography

murray lloyd April 17, 2011

Te Mata Wine, Te Mata Cheese, Te Mata Peak may all be names recognizable to Hawkes Bay visitors and residents but Te Mata Orchard less so. Only a stone's throw from the Te Mata Cheesery, the orchard is an organic operation growing apples, pears and plums. Ian Kiddle, who has hosted me on a couple of occasions exports produce and also supplies the Pure Fresh brand seen in New Zealand supermarkets. The domestic organic market in NZ is worth about $350 million (at last count) and more than half that value is exported. Evidence is mounting the world wants sustainable produce.

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.

Walnut recipes by Ruth Pretty| Murray Lloyd Photography

murray lloyd March 30, 2011

Having only eaten walnuts sporadically I was intrigued to find although the nut has culinary use, the shells are used for making dynamite, oil paint, plastics and helping to drill oil wells. I am sure the dynamite discovery must have come from some lateral thinker watching the walnuts 'explode' from their husks before falling to the ground.

The walnuts (roasted) go well with Parmigiano-Reggiano cheese and Champagne...

Whole Parmiganio Reggiano cheese with cheese straws and champagne.

...but if you desire something tasty on a smaller budget try this salad from Ruth Pretty

Ruth Pretty's pear, celery and walnut salad with honey vinaigrette.

True Earth Organics in NZ | Murray Lloyd Photography

murray lloyd March 21, 2011

You may have seen the Lawsons True Earth label around town, especially as they distribute carrots, onions, blueberries and pumpkin all over the North Island in plentiful quantity. Situated in Hawkes Bay next to the Gimblett gravels (as branded by the wine industry) Scott and Vicki have farmed the 100 hectare block organically since 1992.

It seems they have brought organic fresh veges and blueberries very much into the mainstream as the produce can not only be found in the organic supply chain but also in foodie destinations (Moore Wilsons etc) and regular supermarkets.

However you won't see their organic potatoes as the pest psyllid has made it uneconomic to grow them unless dealt with in a non organic way. This is a big loss but really lives up to the the name True Earth.

Organic blueberies in factory — Blueberries in factory

Pumpkins being loaded into crate — Pickers with pumpkins

Pumpkins growing in sunshine — Pumpkins growing

picking organic carrots — Picking organic carrots

organic onions in bags — organic onions being bagged

picking blueberries — picking organic blueberries

Close up photo of organic blueberries growing — Organic blueberries growing

True Earth Organics sign — True earth organics

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

Beer flag flies with National Flags | Murray Lloyd Photography

murray lloyd March 7, 2011

Tino Rangatira, New Zealand, Australia, United States..... and DB Draught? The inclusion suggests the brand sees itself as imparting national identity. I am not sure it will be in consideration for the intended NZ flag redesign.

Wild Food Festival Photos | Murray Lloyd Photography

murray lloyd February 21, 2011

The famous Wild Foods Festival is a shock awaiting anyone used to romantic farmers' markets or sterilised supermarket offerings. On the menu one year you could get a shot of horse semen washed down with Red Bull. Among the culinary highlights on my last visit were seagulls bottoms, bull's penis sausages (3000 made from 40kgs), worm slammers (rumour had it the worms were sourced from a local graveyard), and live or chocolate coated huhu grubs.

The more restrained dishes on offer included sliced, pickled fern trunks, whitebait in various guises, and Hoki -Tikka from the local Indian curry house. Wild indeed.

Ruth Pretty Hamburger Recipe | Murray Lloyd Photography

murray lloyd February 4, 2011

When I read the rugby sevens crowd was going to eat 12000 hamburgers on the weekend it made me think how the humble burger (particularly Mac - burgers) are often targeted by critics of the fast food industry.

On the other side advertisers try various approches to make us eat more. If you want to get away from mass production and the products of Hamburger University try the Lembastic burger from Lembas Cafe in Raumati South (Now named Raumati Social Club) which took out the title of Wellington’s best burger.

If you are looking for an inspiration for the BBQ try this hamburger recipe from Ruth Pretty. Wouldn't it be great for stadiums to have this standard of food.

Classic hamburger with fries for Ruth Pretty cookbook

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.

Sign advertising home industries at Levin A&P show in New Zealand

Prize winning cupcakes at A&P Show in Levin, New Zealand.

Heritage plums in NZ| Murray Lloyd Photography

murray lloyd January 20, 2011

I had the good luck to photograph an orchard teeming with an amazing variety of heritage plums and apples. I was familiar with plum names such as Billington, Greengage and Fortune but how about Keruru Gold, Hawera, Ox heart ( deeply complex and delicious flavour), Purple King, Luisa, Casselman and Cacak? And apples - Monty's Surprise is currently being researched for cancer prevention properties. Victory Line Orchard in Levin is run by Mike and Frances Beech . They sell the plums (and apples) only at Paraparaumu Market on Saturday morning. This is the place to see the difference between a Nonnetit Bastard, a Ballarat and an Italian prune, whilst also giving your support to a very unique orchard.

Red heritage plums growing — Heritage plums

Monty's surprise growing on tree in sunshine — Frances Beech with honey from her beehives

Small granny smith apples with water on then growing on a tree — Granny Smith apples growing on tree

Walnuts and Granny Smith Apples | Murray Lloyd Photography

murray lloyd January 11, 2011

Expecting to find handfuls of ripe Damson plums on our tree recently I was shocked to find an empty tree, footsteps underneath and a plastic shopping bag flapping around. Security has been discussed subsequently (has anyone got suggestions?). At least the Granny Smiths and walnuts are still to look forward to. This post has recipes for walnuts.

Ugly Carrot Personality | Murray Lloyd Photography

murray lloyd December 23, 2010

When given a fresh bag of garden produce from my father in law's garden it contain a bunch of misshapen carrots. Or possibly not. Although the produce would be rejected by supermarkets for lack of size ugly veges like these are now becoming trendy. Surely they have other creative possibilities as well...I am seeing the 3 wise men at the moment.

Roti Jala at Kayu Manis Restaurant | Murray Lloyd Photography

murray lloyd December 14, 2010

Roti Jala at Wellington Restaurant in New Zealand.

When photographing Roti Jala at Kayu Manis recently I was invited into the kitchen to see the pancake being made. After photographing the final dish, I had the pleasure of eating it. Unfortunately Kayu Manis has now closed so if If you are looking for full flavored Malaysian food in Wellington try Rasa in Cuba St.

Taj Mahal seen in Pakistan? | Murray Lloyd Photography

murray lloyd December 12, 2010