A few years back, Matt and I travelled around the Southern part of Australia. An organic olive and fig farmer shared his recipe with Matt, and he cooks it to perfection having been taught by Dan, the creator of the recipeKeep Reading
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With Easter only a few days away, and all of my time at the moment spent on shooting recipes for the Paleo book, I did manage to put some time aside with Talia to play with some ooey gooey melted chocolate and to bake these cute little egg cup cakes.Keep Reading
When it comes to being busy, I like to unwind by eating my favourite comfort foods and dips and chip are high on that list.Keep Reading
I absolutely love the shape and look of cakes. There is something about a circle that is just so perfect and pleasing to my eyes. It is probably a good thing that my baking skills are not awesome, cause I would shoot cake everyday of the week if I could.Keep Reading
It is by far my favourite season, especially early on when summer fruits are still lingering around and the days are still long. Before figs slip out of season, I wanted to makeKeep Reading
Talia and I have been doing regular cupcake shoots since we created our e-bookKeep Reading
My apartment herb garden has been going strong for over six months now and we have produced more basil than I know what to do with. We usually make a margarita pizza and just sprinkle over the freshly cut basil, but the plant is starting to flower so it was time to cut most of the leaves and make a yummy basil pesto.
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My apartment herb garden has been going strong for over six months now and we have produced more basil than I know what to do with. We usually make a margarita pizza and just sprinkle over the freshly cut basil, but the plant is starting to flower so it was time to cut most of the leaves and make a yummy basil pesto. Oh so classic and so easy. The fresh basil really does make a difference. I don’t think I could go back to pre-made, store-bought pesto again!Keep Reading
For those of you who don’t know me well, my favourite cuisine is Asian. I would eat Asian fusion every night if I could and there is no shortage of amazingKeep Reading
It’s 2014 and I am totally excited to share a project that I started late last year, my very first e-book – woohoo! It’s a collaboration project with a kick-ass babe,Keep Reading