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 mu[...]
Category
Food origins
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 the Italians love to use the tiny, black grapes to make this cake-bread. Although I love the idea[...]
I recently had the excellent fortune of shooting for one of our oldest Cape Dutch homestead farms, Boschendal. I had asked the universe to lead me to a property that had the potential for me to photograph and witness the life cycles of f[...]
Have you ever had a dream of moving to the country and buying a piece of land to grow your own veggies and live a more peaceful, simple life in harmony with nature? That is what Stanley and Lainy did in the tiny, far-out village of Baard[...]
I decided to educate myself more about the origin of the food that we eat. Starting with the most debated ingredient, animals. It is not the average person who knows what the cow or chickens’ conditions of living is. It’s nice to think[...]
If you love road-tripping and being out in Nature, far away from buildings and noise, then you will enjoy a trip to the Cedarberg. We went on assignment to Thi Art Coffee in Maskam and we decided to arrive early to spend some quiet time[...]
Lady Bonin and I traveled to just outside Niewoudtville in the Karoo to visit the farms that are doing incredible work with Rooibos, a wonder plant used as medicine and sustenance for the Khoisan and in the community for hundreds of years.[...]
The idea of foraging for your daily food is not fun for all - especially if you haven’t got a clue of where or what to forage for - so it may seem like madness to forage for a whole restaurant daily. Twice daily, in fact. That's what i[...]