In January 2018 I was full of inspiration to find out about ideas and actions that were different in the food world. I craved a story with a deep respect for the environment before anything else. I had heard about Wolfgat and the foragin[...]
Category
Visual stories
A trip to Jozi to spend a day in three different kitchens led me to Urbanologi at last. I was writing and photographing for an article about Jozi staff meals and after I had thoroughly intruded on what is usually a peaceful staff chow, I[...]
I recently photographed a travel guide for design-minded travellers, edition Cape Town. I was asked to photograph a dish, a portrait of the head chef Freddie Dias and an interior or two. The Pot Luck Club was on that list of must-see places[...]
I adore my Lensbaby lenses and Venice is one of my favourite cities in the world. I spent one of my days in Venice just using my 50mm double glass optic on the Composer Pro and my Nikon D610.[...]
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[...]
Every now and then we can experience a sweet spot: a perfect combination of factors that makes our experience sublime. For me as a professional food photographer, the freedom given to me by a client is vital. In addition, to that, it is par[...]
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[...]
In the picture-perfect hilltop village of Assisi in Italy, there are scores of vantage points for magnificent photography. I was particularly interested in the tuille rooftops and how they looked at dawn and sunset. We stayed in a hotel[...]
Assisi is a quintessential Italian hilltop town worth visiting. However, it is also one of the most visited towns, so it can be very busy and crowded during the day. It is not considered to be off the beaten track and is generally set up fo[...]
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 t[...]
If I think of a South African chef who celebrates his Afrikaans heritage in cooking, it's Bertus Basson. Drawing on all the home cooked, traditional food from his mother, aunts and general Afrikaans upbringing, you can experience nostalgia[...]
One of the best places I ever worked was at The Tasting Room at Le Quartier Francais, Franschhoek. The legendary Dutch-born chef Margot Janse was the executive chef and my Head chef was Chris Erasmus. This might have been the best team I[...]