In my eyes, photography is not just about taking the picture, it’s just as important to arrange all the components, the correct food & props stylist so everyone is working and pulling in the same direction with the right props, backgrounds & foods.
I love briefing out the props and backgrounds so the stylist can go out and do her magic. Without good props our work is very tough.
On a lovely OFM brief with River Cafe Chef, Joe Trivelli I could put my skills into practice. The recipes were wonderful and I thoroughly recommended them for Easter.
Smoked haddock, samphire, sun-dried tomatoes, green olives, lemon peel, garlic drenched in olive oil.
I love this simple execution, i tried it looser, with cutlery, more bread but the oval plate was so good, with amazing food, it just didn’t need it.
Shaved asparagus, a hint of anchovy with eggy pasta.
The simplest pastas are often the best; I love this surface
Mussel & tomato soup served on a friselle to absorb all the juices; friselle are similar to a bagel and originate from Puglia.
The pork is browned off before putting in the oven for a slow roast with stuffed artichoke hearts.
Sliced stuffed pork plated with the delicious artichoke hearts. I really like this shot, there’s beauty in the messiness. These shots can look very contrived but I think this works. (there are some awful supermarket alternatives out at the moment, which is a shame as they never looked so bad).
The lamb & potato casserole soaked in red wine with capers & bay. I worried about this shot, it not only tasted wonderful but looked amazing too. Relieved and happy.
I try not to add cutlery unnecessarily, but I think the spoon works?
All the dishes tasted so good, so cook the recipes in the Easter Observer Food Monthly..
Thanks to my wonderfully organised assistant, Tom Teesdale, food stylist Rosie Mackean (& assistant Holly) & Tamsin Weston who always brings great props & surfaces. Everyone did such a great job, thank you.