The Braai

On Friday I went to Noordhoek to photograph a braai (BBQ) story with Arina from Landbouweekblad for the next Boerekos issue. Being Cape Town winter, we have been having some stormy weather and Friday was no exception. I departed in the rain, arrived in the rain and returned in the rain. Fortunately, the braai area where we were to shoot was under roof and protected us from the rain, but there was no shelter from the icy wind that blew all day long.

So how were we going to accomplish what we set out to do? I had a bag of tricks up my sleeve, that was given to me to test for Sunshine Company. The first, was the FLM tripod and ball head. It was light, flexible and has friction control in the ball head, allowing one to do small adjustments. An easy to use locking system for the legs made leg adjustments effortless compared to previous systems.

The best trick of all was the CamRanger wireless camera remote control. The software was installed the night before and a few tests were done. CamRanger allows one to shoot from camera to laptop, tethered via a built in wifi. Yes there is a cable, a small one connecting the device to the camera, and so the camera and CamRanger sat in the wind and smoke from the fire while the laptop sat inside the house near the fireplace. It took about 10 seconds for the images to come up on the screen, but that was because I had one more trick. Using a setting within the CamRanger software, I was able to make a “hot folder” within a session I created using Capture One Pro shooting directly into the Captures folder. CamRanger ran the camera, Capture One did the editing it is renowned for.

Whether it was fish, chicken, beef, pork or lamb, all in all, the great styling and preparation from Arina, the braaing done by Chris Burgess, editor-in-chief of Landbouweekblad, and Lucille the assistant editor helping everywhere, the day was a great success.

 

Winter soup

Being in the Southern Hemisphere, we still have some cold nights ahead. Although we have had some really beautiful days, winter is still here and fireplaces are ready to be lit. So when it comes to food, a bowl of warm soup accompanied by a freshly baked ciabatta is perhaps the choice to make. So whether it be bean, lentil, lamb, noodle or chicken, the choice is yours to make and you can find the recipes here.

Shot on location with Arina Du Plessis from Landbouweekblad.

The Elvis Sandwich (Die Elvis-broodjie)

Elvis, better known for his music as the king of Rock, also had a passion for a special sandwich which has been named after him; “the Elvis sandwich”. As part of a food story on peanut butter, showing how to use this favoured ingredient, Arina from Landbouweekblad has put some recipes together from biscuits, tarts, brownies and ice cream, to the sandwich. Below are some of the images from the shoot, and you can find the recipe by clicking here.

The making of “the Elvis sandwich” has also been captured on video and can be seen here.

Waterblommetjies

Waterblommetjies is one of the delicacies that we enjoy especially as a stew. I went with Arina Du Plessis to photograph the waterblommetjies being harvested on a farm near Worcester in the Western Cape. The reason for this outing was for the article to be seen on page 18 of the new Boerekos.

Not only did we see the beauty of the harvesting, but we returned to Arina’s studio to do the food shoot. So whether it is used as a stew, soup, preserve or soufflé, waterblommetjies is definitely on the menu this season.

Waterblommetjies (Aponogeton distachyos flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus) which are found in the dams and marshes of the Western Cape of South Africa.

Winter Warmers

Getting ready for winter in South Africa means that we have some good old winter food to look forward to. Shooting on location with Arina Du Plessis from Landbouweekblad magazine, we are doing the “Winter Warmers” article due for the 19th April issue.

Take a walk on the wild side. (Carnivores only)

Take a walk on the wild side of cuisine.

We have been shooting, I mean photographing, venison for the special winters edition of Landbouweekblad’s Boerekos. Normally not something that is readily available in the summer months, but Checkers South Africa has a variety of Springbok cuts. So, today’s specials are Springbok Pinotage burger with rocket, blue cheese and caramelised onions on the left. On the right we have aromatic slow braised Springbok shank and neck with Port that will be used as a venison pie filling.

I’m hungry, how about you. Please do not lick your screen. Maybe they’ll make a scratch and sniff one soon.

venison

Daily Bread

Something most of us do each day of our lives is to have some bread. Which ever shape or form it takes, bread has become our daily bread. For instance, my father in law always starts his day with a slice of bread and coffee. At home, I make the sandwiches for the kids to take to school. Bread has been the one food source that has stood the test of time. Today, we don’t just bake bread, we make and create bread.

Daily Bread

Shot on location with food editor Arina Du Plessis

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