Janse&co Jan2018 Claire Gunn

Janse & co

Posted In: Food | Visual stories
Going to a good restaurant these days  is essentially dinner and a show. Open plan kitchens and a new found fascination for the Way of the Chef has become as interesting, and now available to everyone as it has been to me my whole working life. Even though I changed careers from working IN the kitchen to photographing it, I never left the underlying passion[...]
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Claire Gunn

Introduction to Food Photography

Posted In: Blog Posts | Creativity | Food | Photography
I am going to share one of my passions with you today - food photography. I started photographing 7 years ago after changing industries from being a full time chef to a full time portrait photographer. I started with weddings and conceptual portraiture then moved back to my original love - food, this was 3 years ago. Now I shoot Cape Town's most exciting[...]
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The Stack Claire Gunn

The Stack – Chef Jason Kosmas

Posted In: DESTINATIONS | Food | Visual stories
A splendour of bright colours and the homage to exclusivity of leisure club service, The Stack finds itself to be one-of-a-kind in our eclectic little city of Cape Town.  Jason Kosmas has just taken up the position of Head chef and is taking nicely to the change of scenery. Previously Head Chef at Chefs Warehouse on Bree Street, for such a young soul he has[...]
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Boschendal by Claire Gunn

Foraging with Chef Christiaan Campbell at Boschendal

Posted In: Food | Food origins | Visual stories
At the beginning of Spring I had the fantastic opportunity to photograph Chef Christiaan Campbell and his sensational creations at Boschendal outside Franschhoek. One of the absolute highlights was joining him and his team to forage for mushrooms and greens for one of his dishes. This was veld to fork indeed, as we rummaged around on the properties extensive[...]
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Claire Gunn Marsala peaches in Italy 2017

Marsala-soaked peaches with vanilla yoghurt and blueberries

Posted In: Art | Recipes
We find our inspiration wherever we are in the world or in the mind. I was inspired to try two new styles of painting from one subject - the charismatic Italian donut peach. Plump and rosy, swirly with hues of deep red and corals, squashed - one of my favourite words. Using watercolour to swish around the different warm tones is a painting dream - p[...]
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Claire Gunn Blueberries

What should I make?

Posted In: Creativity
I am lucky enough to have just spent three weeks on holiday travelling for replenishment and new inspiration. I saw thousands of paintings, sculptures and genius architecture all over Italy and I went through waves of complete excitement to create my own, as well as severe smothering depression with the thought "How can I ever decide WHAT TO MAKE?" I th[...]
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Claire Gunn Italy 2017

Where I ate in Italy

Posted In: DESTINATIONS | Food
If you are headed out to the tourist capital - Italy, you will be thinking about eating amazing food. Here is what I found on my recent trip around Italy, starting in Rome, Assisi, Siena, FLorence, Cinque Terre and Venice. There are so many places to eat so you will need to become a judge of what a place can offer you. You will find gems and duds everywh[...]
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Blueberry and pinenut schiacciata Claire Gunn

Blueberry and pinenut schiacciatta

Posted In: DESTINATIONS | Food | Food origins | Recipes
I was fortunate enough to be visiting Siena in September where the seasonal treat schiacciata is made. Grapes are in season at this time and they love to use the tiny, black grapes to make this cake-bread. Although I love the idea of the fruity focaccia I ate there, I am not overly keen on the grape seeds. I used blueberries instead and took inspiration from[...]
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Ivor Jones Chefs Warehouse Beau Constantia Claire Gunn

A day in the life at Chefs’ Warehouse Beau Constantia

Posted In: Food | Visual stories
I love documenting chefs at work, especially chefs who enjoy the art of developing their skills, and excellence. I like to learn from others who work to evolve their craft to mastery so that I may do the same with mine. What a joy it was to spend a day in the life with a chef who does just this, Ivor Jones. I journeyed for a full day and night with Ivor an[...]
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