2018 has started with a bang!
There's been a constant stream of great news about my work coming through, it's always a delight to receive positive feedback about the images and prose that I create.
One of those delightful nuggets of information was an e-mail stating that I had been shortlisted in the 'Pink Lady Food Photographer of the Year' awards! The image below was placed in the 'Cream of the Crop' category which comprised beautiful images of specific foods, in this case, one of my exploding ice creams.
Receiving this commendation after such a short time of being 'pro' is a huge testament to the work I've put into my photography skills over the last few years. There were some well known names from the food photography world alongside me and it was amazing to be shortlisted amongst photographers that I've recently asked to assist!
Being nominated has…
Last weekend I had an awesome new experience. I became a teacher.
Standing in an East London photography studio, in front of a group of food and photography hungry bloggers, I spent 8 hours teaching them how to take great food photos and I had an utterly amazing time doing it.
Blogger Skills Academy.
This happened because I realised that bloggers are busy people with precious little time to learn photography or other blogging skills. Bloggers have loads of subjects to master, besides photography, so they need to learn in a very focussed way, in a way that relates back to the profession of blogging. They need to learn how to take great photographs, without having to trudge through the entire history of photography first.
When I realised this, I sat down to see if I could write a basic photography course for bloggers. 8,500 words later I decided I…
I’ve made homemade pasta previously, from silky whisps of fine tagliatelle to carefully manipulated, pillowy ravioli. It’s one of those things that’s a domestic indulgence, because shop bought, dried pasta is so good and easy to cook that it’s hard to justify the time and effort required in making your own. But, in the true spirit of indulgence, it is also incredibly satisfying to make this simple ingredient and if we always chose the quickest, easiest, ready-prepared method, we might all turn into mindless zombies.
Despite this previous experience of homemade pasta and the fact that pasta contains so few ingredients, it ended up quite a tricky recipe to develop. Balls of pasta, eggs shells and flour very nearly adorned the kitchen window as I tried to rationalise dryness, stickiness, toughness and splitting, so that I could explain it to you. The end result really is quite a rough (rustic?)…