I love creating these posts – not only does it let people not in Instagram see what photos I’ve been practising with (like Mum, hi Mum!), but it also gives me the opportunity to talk a little more about the photo, why I did it, what it’s about etc. And I like talking, in case you hadn’t noticed….
So that first photo of the iced coffee? That was inspired by Georgia, a Melbourne food photographer & serious Insta foodie (who you can check out here). When I’m not obsessing over the pages of Gourmet Traveller or any of the Donna Hay magazines (or pretty much any recipe book, ever), I’m trawling Instagram and food blogs for inspiration. Georgia is one of my current favourites, along with Dearna at Tohercore, Mel at Naturally Nutritious, Taline Gabriel (who’s branding is phenomenal) and Janine at Nuts and Blueberries. Looking at the work of these talented women, plus so, so many more I could list people here forever… always gives me inspiration for experiments and this was my first moving coffee shot. I’m actually quite proud of it!
I don’t think this photo needs any words.
Donna Hay, from what I’ve read, was doing more or less what I am doing in her 20s (minus Instagram) and at 30 was given the opportunity to start her own magazine.
The world is a much bigger place now and although I feel, with the huge amount of talented food photographers, stylists, bloggers, ‘grammers and creatives in the world it’s a little harder to get noticed, I still think of Donna’s story when I kind of just want to eat the food and not take a photo of it.
These dumplings are something I eat every time I don’t have time to cook but still want something delicious (usually steamed with edamame in the bottom of the steamer – as pictured).
I’ve been super lucky to have since worked with the dumpling company I’ve been supporting with my dollar for the past year. I absolutely love it when that happens!
During the week I usually eat muesli, fruit, coconut yoghurt and almond milk (which I love).
But on the weekend, I love sourdough toast and fruit.
The chia marmalade is left over from a recipe I created for a client and is absolutely delicious! I’ll be sure to publish where you can find the recipes once they are released.
My favourite fruit at the moment? Anything citrus and, of course, figs.
These are seriously addicted Salted Almond Maple balls from the most recent (‘Clean Eating’) edition of Gourmet Traveller.
I’ve mentioned before that I was lucky enough to meet Emma Knowles a few months ago through a course I did (first encounter? In the toilets, of course – I was all ‘Um, you’re Emma Knowles?’ and she confirmed that yes, she was), and I really admire (/am completely obsessed and driven to perfection by) her work, as well as the entire Gourmet Traveller team.
I love recreating their recipes and should photograph them more. Consider this the beginning of a new trend…
Almost daily I am contacted by brands wanting to send me something.
A couple of weeks ago, that company was Kitchen Warehouse wanting to send out a date night pack.
I do not say yes to everything – if it’s not something I will use or want to try using, I don’t accept it. It does no one any favours just to say yes to free things and then not follow through with some work. If you’re a blogger I encourage you, when someone asks you if you’d like a gift or tells you there’s something they want to send you, to ask what it is and think about whether you can offer the company any value (especially if it’s a smaller business).
As soon as I was told this date night pack had 2 Riedel champagne glasses in it, I was sold (love their glassware!). I also really like the white plates – perfect basic additions to my (getting-way-too full-what-do-I do-next?) prop shelves.
M & I enjoyed this spread as an early Valentine’s Day celebration, not that we super celebrate it, but any excuse for champagne…
This was just my lunch on a really hot day. I’d been scrolling through Healthy Eating Jo’s Instagram and saw roasted pumpkin, so I got in the kitchen ASAP (about 9am) and roasted some pumpkin to make sure I had some ready to go for lunch. It got to 38 degrees that day and all I could muster after that was raw vegetables, some dip and cherries! But it was still delicious.
Finally – M’s favourite pasta (tomatoes, oil,garlic and basil – with parmesan to finish).
I love pasta – cooking it, eating it, styling it, photographing it… everything about it.
It’s pretty much guaranteed that if my husband hasn’t eaten pasta in 3 days or more and I ask him if he feels like something in particular for dinner, then this is what he will ask for.
And that’s the roundup for now!
If there’s a recipe you’d like to see made ‘Healthy, not Hard’, I’d love to hear your ideas – you can always email me at firstname.lastname@example.org