Food Styling Is So Much Fun

Well what a day we had.  I had the privellige of working with professional food photographer Gerry Colley and the gorgeous portrait photographer Nelly Compte.  I learned so much.   There was a great team work vibe and we glided through the day, managing to get 13 shots in the can. Not at all bad for our first day.  With cooks, kitchen helpers, coffee runners, stylists and photographers all buzzing around helping to make it happen.

These are some of the photos I styled.  You might recognise some of my props.

And here's the finished shot loaded onto the computer.  The shots were much tighter than I expected and the photo could be shot will all sorts of other stuff on the surface as it was just cut out. 

These are my Asian Chicken Balls with dipping sauce being shot by Nelly Compte  I was trying to achieve a fresh coastal feel with this shot.  What proved to be a real hit on the day was my rusty old boot locker.  It proved to be a really beautiful surface to work with and it's dings just added character.

Another thing I learned is that I will definitely be investing in the cook book.  We ate very well during the shoot and I so want the recipes to all these gorgeous dishes.

Here's what I mean about having junk all over the table and it being cut out of the shot.

Here's my lame shot of the dish.  This is a gorgeously fresh pasta, with roasted tomatoes, prosciutto, Danish feta and rocket, drizzled with lemon infused olive oil that I make.  So again , here's my shot

And here's Gerry's.  By the way that porridge with poached pears was divine and I can hardly wait to make it.

And here's the recipe for my weeknight wonder spaghetti.  It's delicious and so quick.....you'll love it.

Spaghetti with Prosciutto, Roasted Tomato, Danish Feta and Lemon infused Olive Oil

2 Slices of Prosciutto per person

1-2 punnets of cherry tomatoes

1 large handful of rocket per person

150g Danish feta

Lemon infused olive oil for drizzling. 

Spaghetti

Pre heat oven to 180C

Place prosciutto and tomatoes on a tray lined with baking paper.  Bake for 10-15 minutes until roasted. When cooked crumble prosciutto and set aside.

Meanwhile cook enough spaghetti for each person.

Place rocket at the bottom of  individual serving bowls.  Drain spaghetti and place on top of the rocket to wilt it slightly.  Aportion the prosciutto, tomatoes and feta between serving bowls.  Mix gently to combine and drizzle generously with lemon infused olive oil.

Sprinke with extra feta if desired.

Serves 2-4 people depending on how much prosciutto and tomatoes you roast.

 I learned that the way you would style something for the shot is not the way you'd present it in real life.  Gerry lined these shot glasses of gazpacho up through the lens so he could shoot them in one line but the photo for the cook book, (which I don't have to show you) turned out as though they were set up in a square.

This is my shot, but the one going in the book is all blurry round the edges

For this picnic shot, the background is blury green grass.  We tried to get the ribbing of the blanket to show up as well.  This again is just my shot.  

And here's that trusty old foot locker again.

Again my shot...... you may recognise the chalk board place tag.

There are some amazing cooks in my community.  The book launches 15 October, personally I can't wait.

Oh and I have conformation of my Garden Gourmet cook off place and time.

It's at the Chopping Block at the Good Food and Wine Show Sydney, 22 June 12.30pm to 1.15pm.  I'd love to see you there.

Today I'm linking up here

Wow Us Wednesday

Fine Craft Guild

No Minimalist Here

Adventures in Dinner
Crafty Soiree
Transformation Thursday
Feathered Nest Friday
Inspiration Friday
Show and Tell Friday
Shine on Fridays
Foodie Friday
Flaunt it Friday
Foodie Friday
Pink Saturday
Weekend Wrap Up
Sunday Showcase
Flour Me with Love
Coastal Charm
Table Top Tuesday
Take a Look Tuesday
Chef in Training