Food (16)
I've come to curry ceasar... and to braise him! -
Written by Vanessa Pike-Russell
Theme for my food blog entry for @RickSteinInOz is
ENTREE: Good Day Souffle with gluten-free ceasar salad
MAIN: Malaysian curry with rice and tzatziki
DESSERT: Braised figs with walnuts and sweetened ricotta (agave or honey)
Now to get the required elements for my dish and to take the photos and write an in-depth blog entry for the Rick Stein in Oz Food Bloggers competition. I'm up against seasoned food bloggers such as Grab Your Fork, A Table For Two and Not Quite Nigella (and many other NSW-based bloggers but I love a challenge :)
I may even dress up for the event and really get into the Roman theme.
INSPIRATION:
http://www.themepartiesnmore.com/theme_toga.htm
http://en.wikipedia.org/wiki/Bay_leaf
http://en.wikipedia.org/wiki/Augustus_Ceasar
@RickSteininOz Sydney entries closes 11/04/2011
.http://www.ricksteintour.com.au/win.html.
[ IMAGE CREDIT: http://www.shutterstock.com/pic-7509076/stock-photo-caesar-relief-with-golden-wreath-classical-wall-decoration.html ]
A new feature is to send an image request for a food-based image, whether already available or your customised request.
You can email me on This e-mail address is being protected from spambots. You need JavaScript enabled to view it
You can choose exclusive license or stock photography for web which starts at $0.75 through fotolia.com
Futomaki photo by Vanessa Pike-Russell - Fotolia.com
I love taking photos of food. When my husband came home with a plate of sushi I marvelled at the colours, shapes and textures.
Rather than just eating it I often spend a few minutes or an hour photographing until I feel like I've captured the best image before my appetite overtakes or my family ask 'can we eat it, already?'. The photo above was taken in a room with a large window which provided natural light. I decided to turn the plate so that the lines of the sushi rows formed a pleasing image. I photographed it from all different angles and then finally ate my prop. I know it sounds funny but I almost feel guilty to eat something so pretty!
Vanessa Pike-Russell - Documentary Food Photographer of the Illawarra
Written by Vanessa Pike-RussellI've just had an epiphany. Looking back over my food blog and my Local Food Heroes project. I'm a 'Documentary food photographer'
I was viewing the website of documentary food photographer Jackie Alpers (http://www.jackiealpers.com) and (http://www.news.jackiealpers.com/) and Vanessa Garrison (http://www.vanessagarrisonphotography.com/pages/foodinfo.html) when I realised I'd found my callling.
Inspired by the Julie / Julia movie I've decided to write more about myself and the journey that I've taken which has brought me to this point. Firstly, I love taking photos of food. I also love taking photos of the people behind the food. My thoughts of returning to University of Wollongong to study journalism ( especially photojournalism) has been niggling away in the back of my consciousness and three little words has put all the pieces of the puzzle together.
I've always been a writer.
The hardest part of writing a food blog is... the writing. Taking a photo of delicious food is easy but writing something in depth about each Local Food Hero or Restaurant Review is something that takes a bit longer but puts the image into context. Interviewing someone and writing about it, accompaning it with photos and links for further information is what I am currently working on. I have always loved writing and wanted to pursue a career in journalism after the HSC but was advised against it. 'You're too soft hearted to be a journalist. They'd chew you up and spit you out'. Sadly I listened to bad advice and ever since have found a way to continue to write.
Recently I received an email newsletter from POM, the wonderful makers of Pomegranate juice products. I'm a big fan of POM Pomegranate juices and when there was the chance to win a specially designed POM apron I had to jump on in and register for the forum and be one of the 150 winners. There was some problem with uploading my avatar but thankfully I was one of the lucky chosen ones! One of the reasons why I wanted to win the apron is that it is rather quirky and fun. I can't wait to get Philip to model it for me. I can't wait! Make sure you visit the POM Juice site for their wonderful Spiced POM Cider recipe which will be perfect for Christmas Day!
I have been working on a recipe book for the past few years and it dawned upon me that there might be some people out there that would like their own Recipe book featuring tried and true family recipes or new innovative creations.
If you would like me to photograph and compile a recipe book based on your recipes and my photos please contact me.
Cookery Classes are becoming more popular with the advent of food network, Masterchef, Top Chef and Iron Chef programs allowing us a non-threatening environment to explore the world of haute cuisine. I love watching cooking shows but there is nothing like having an experienced chef or cook there to guide you through the steps and help when you get stuck. A simple tip such as 'never keep your almond meal in the fridge if you want perfect macaroon feet' or 'always use eggs at room temperature when baking a souffle' can mean a lot to someone who has experienced failure, sometimes expensive, in the kitchen. It is easy to give up and just say 'I'm obviously not able to cook a macaroon with friilly feet so I may as well admit defeat' but with a little bit of support from an expert you will soon be on your way to wowing friends and family with your cooking skills.
Below are a few of the cookery classes on my wishlist.
Caveau French Cookery Class (Wollongong, NSW Australia)
I have wanted to dine at Caveau, Wollongong's only French restaurant, since it first opened in 2004. The menu has the ability to make my mouth water and every person I have talked to that has dined at Caveau has declared it the best dining experience they have had in Wollongong, rivalling the best fine dining experiences in Sydney. A few years ago there was an article in the Illawarra Mercury about his cookery school and it has been on my to-do list ever since
Peter Sheppard's Cookery School is a hands-on, fun afternoon of learning, making and eating! It runs between 11am and 2pm, where you will cook and eat 3 fabulous dishes. Cookery schools are run with 12 persons, with dates and menus planned to suit interested parties. If you nominate a date, we will fill the group. Cost: $85pp including GST, includes coffee at the start and the recipes to take home.[Source: Caveau Website http://www.caveau.com.au/chef.html
Published in FoodTagged under
Top 5 dining experiences within the Illawarra
Written by Vanessa Pike-RussellOn signing up for myTaste.com.au I was asked to list my top 5 dining experiences.
I have decided to share them here with some illustration as to why I rate them so highly.
- Ocean Beach Hotel, Shellharbour Village
I love this restaurant so much that I hired the venue as my wedding venue in December 1996. I have returned countless times for their seafood platters, oyster medley, steaks, pork belly, mushroom entree and their childrens meals have been very popular with friends and family. The view is of Shellharbour village boat harbour and Little Park and the atmosphere is always one where you can relax and enjoy a great meal with a view. Wonderful service and reasonable prices.
- Emeralds Restaurant, Warilla Bowling Club
The restaurant is upstairs in the Warilla Bowling Club, one of the largest bowling clubs in New South Wales and one of the best restaurants in the Illawarra. We have dined at Emeralds more time than I can count and it is always a hit with friends and families visiting from interstate. I have tasted most of the items on the menu and I can honestly say that there is something to please everyone on their menu.
The next time you feel like some scenery, why not head down to Shellharbour, just half an hour south of Wollongong, NSW which is home to a small beachside village where there is so much to see and do. We had just watched the matinee session of the musical 'Hair' put on by the Roo Theatre and felt some indian food with a view sounded a perfect end to a very stimulating day.
The first course was Tandoori Chicken with butter naan $10.90 (half)
The meat melted in the mouth and the marinade was spicy and full of flavour. We loved the dipping sauces and thought it was great value.
Tandoori Chicken $10.90
Junction platter $16.90
Tandoori Junction
3/13 Addison Street, Shellharbour NSW 2528
