Jamaican Food in Wellington | Murray Lloyd Photography

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

Art to get your Fangs into | Murray Lloyd Photography

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.

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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 from tree to plate | Murray Lloyd Photography

Quince on tree

Quince tree in Havelock North.

Sign avertising Quince for sale in Hawkes Bay.

Below are organic quince growing at Epicurian Supplies

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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

Journey to a Christmas Pudding | Murray Lloyd Photography

Mother in law would be delighted if I made the pud. Raisins yes, sultanas yes, currents yes…dried pineapple must get, figs also, beef suet must get, so much for being vegetarian….brandy yes, sherry must get - great chilled pre-dinner drink. Need a 1.5 litre bowl … and a space offive 7 ½ uninterrupted hours. Need string. Mother in law provides bowl, suet from the butcher. All assembled. Have coffee and begin. Chop, chop chop. Suet rather smelly, minced, rubbed in. Mix into bowl. Paper lids on, teflon rubber bands replace string. Pud in pot. That took 2 ½ hrs only 5hrs to go….water gets in top of pud. redo paper still 5hrs to go...

finished pudding should look something like this, recipe in Ruth Pretty Cooks at Home or you can find it here..eat in 2012 or even better save for 2013. Another recipe from the book might also be good around Christmas.

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Traditional Christmas pudding by Ruth Pretty.

Food "captured" in New Yorker Mag | Murray Lloyd Photography

I couldn't work out if this was an ironic take on the normal "captured" moment used in camera advertisments (eg Usain Bolt or fast-moving wildlife ) or it just implies New Yorker Magazine readers love organic food. The guy in the ad is a New York photographer who photographs food among other things.

New yorker advert for Fuji X E1 camera showing a food photo by Robert K Jacobs.

Promoting NZ Beef and Lamb | Murray Lloyd Photography

A graphic design exhibit titled Food for Thought caught my eye at Massey’s Exposure exhibition in Wellington. Created by Grga Calic, the posters  were a refreshing take on the existing campaign which uses Olympic sports women from New Zealand to encourage young women to eat more red meat. He says the campaign aims at putting glamour back into red meat and focusing on the physiological rather than the physical – brains over brawn.

Massey exhibit by Grya Caric

Massey exhibit by Grya Caric

Massey exhibit by Grya Calic

Massey exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Massey Exhibit by Grya Calic

Although aimed at young women I am sure a wider demographic can identify with improved decision-making and not losing the car keys

The Exposure (now called Blow) exhibition is well worth looking around and is on each year in November . These images have been published with permission from Grga Calic and he can be contacted on 027 3084320 or at grga_nz@yahoo.com

Boutique dairy milking in NZ | Murray Lloyd Photography

My image of life as a dairy cow reached new highs when I first sighted this delightful milking shed bathed in the early morning light. Owned by an American couple who left the US when George Bush was elected in 2000, the milking operation near Dunedin numbers between 16 and 20 cows.

With a backdrop of faded washing hanging from the roof of the milking shed, a yodel-like call brought the cows running. Once inside the milking shed each cow knew exactly which bay to head for. One cow, who left the property for two years, still remembers which bay was originally hers.

The cows are milked using a bucket system. Before the milk is taken from the cow each one receives individual grooming (to remove muddy patches) and the udders are hand washed with a cleansing solution.

The milk – straight from the cow - has less than 10% of the maximum allowed limit of bacteria found in milk (pasteurised and homogenised) sitting in your supermarket fridges.

With National Radio broadcasting, and a breakfast of local Harraway oats mixed and sweetly scented lucerne the cows looked very contented. As did the customers who could take away milk, cream, ghee, cottage cheese, quark or even a mango flavoured lassi.

Alice in Bakingland cookbook | Murray Lloyd Photography

After bringing armfuls of fresh baking home over the last couple of months, I will miss Alice and her kitchen. Alice has been fantastic to work with and her generosity showed no bounds. This was typified when on the last day of food photography she offered me a cake to take home. Aptly named Celebration Cake, Alice was celebrated when the cake was presented at a friend's house and held pride of place amongst fish and chips, burgers and a few beers.

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IMG_0474sml

Although the styling here differs from the more refined book version, the inside remained the same - three layers of chocolate cake. For those who like to bake, look out for the book in the middle of next year.

FairTradeBananas vs EthicalChoice | Murray Lloyd Photography

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Fair Trade Bananas

I was surprised to see All Good Organics Fair Trade Bananas right at the entrance of one of my grocery suppliers recently.

I thought the move may have resulted from the stoush between the owners of the Fair Trade bananas – New Zealand’s All Good Bananas, and Dole’s Ethical Choice brand. However Chris, the fresh produce manager at the supermarket, said the move was because of a special they were running. Either way it was good to see they sold a lot more Fair Trade bananas from the new location.

To avoid any confusion this is the All Good Bananas Fair Trade brand

All Good Fair Trade Bananas

I wonder if they are using Fair Trade bananas on Sesame Street

A Royal Afternnoon Tea at WOAP | Murray Lloyd Photography

A Church, and particularly a Maori church, seemed a very appropriate place to commemorate Mrs Royal, an Otaki Caterer of yesteryear. At the Wellington on a Plate event hosted by Ruth Pretty Catering and Rangiatea Church, her kindness was noted, with special mention of the Maori families she used to help by selling goods from her bakery at below cost.

The guests who travelled to Otaki for the event not only got fed by an afternnon tea inspired by Mrs Royal but were also welcomed to Rangiatea Church. Andre Baker gave a compelling talk about the history of the church including minute details about the rebuild after the church was burnt down in 1995 by arson (he was one of the key project managers). It is seldom I hear someone talk with such humbleness and depth of knowledge.

Louise Carkeek (who had just turned 90) was also introduced to the audience. She along with Marie Hakaraia was instrumental in renewing the embroided kneeler cushions that were destroyed in the fire. We were told they got bored with the delays in the rebuild and just got on with it. Sixty three cushions were destroyed but there were at least twice as many replacements on display.

1953 was the year Ruth Pretty selected to recreate Mrs Royal's time and once the guests entered the church hall they were greeted by food and royalty (it was the year the Queen was coronated). Even with the two Bishops available there was some confusion (and amusement) about who was going to say Grace. I am sure Mrs Royal would have would have been both thrilled and humbled by this tribute.

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Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

Wellington on a plate event by Ruth Pretty Catering

The Best Coffee in Wellington | Murray Lloyd Photography

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.

Gibbston Coffee Interior

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.

Gibbston Coffee

Gibbston Coffee

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Gibbston Coffee

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.

Gibbston Coffee

Gibbston Coffee

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).

Gibbston Coffee

Gibbston Coffee

Gibbston Coffee

Gibbston Coffee

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.