25 Jul

HOME PRESERVES, LEMON JAM

The new Nikkor Z MC 105mm macro is a stunning lens, normally I would always use a Nikkor PC but I’ve been putting this lens to the latest lately. Personally I find it a slower lens to use compared to a tilt shift macro, getting the focus spot on in the correct position to...
05 Feb

CUCUMELON PICKLE PREPARATION

Cucumelons aren’t a very common vegetable, in fact I’d happen to guess that most would never had seen them let alone eaten them. These central America’s melons are part of the cucumber family, but look like mini watermelons. Packed with nutrients, including powerful antioxidants, they are considered a superfood because of their many health...
02 Feb

KEEPING IT FRESH WITH ONYA BREAD BAGS

Probably one of the most misunderstood facets of food is that not many understand how much preservatives are used to keep food looking fresh in-stores. Many people just even know that the majority of meat, vegetables and fruits have preserving agents on them and breads have preservatives added to them to keep them fresh....
02 Feb

Spicy Sourdough

Making your own sourdough from growing your own starter, harvesting the ingredients beside the flour from your garden and then needing the dough is an incredibly satisfying process, a great way to get away from sitting on a computer most of the time. The other great thing is that you can experiment with flavors,...
17 Jan

HOME GROWN HOT SAUCE PREPARATION

Constant lights for studio use have come along way in the past few years. While they don’t have the power and motion stopping ability of strobes they do have a place not only for video use but also for still life especially food photography. While I still prefer to use strobes especially Good AD600...
05 Jan

Kimchi with a Japanese Twist

One of our loves is Kimchi, and growing the ingredients is a year-round process. Traditionally most would use Wombok, but in the past six months we have been growing Bekana (a Japanese cabbage or Brassica rapa var. chinensis ), this is a quicker growing cabbage with less water content so it remains very crisp...
03 Jan

Smokin Hot Chilli – Prik Jinda

Contrary to popular belief, “Thai chilies or Prik Jinda” didn’t actually originate from Thailand. They were originally introduced to South Asia in the 1500s by Christopher Columbus from Mexico, at that time the Spanish controlled commerce with Asia. Before Columbus arrived in Asia, Thai people used peppercorns to add heat to their food. but...