Photography

Five Textures of Parmesan

Textures of parmasean

Cheese is one of my favourite ingredients & so I have wanted to make this recipe from current top chef in the world Massimo Bottura from his restaurant Osteria Francescana. I loved watching the Netflix series Chef’s Table & the episode with Massimo was great. (Watch it here) And another reason to get excited for me is that I will get to eat a dish prepared by Massimo himself when I am in New York in early October – the foodie stars have aligned & I am booked into a progressive dinner cooked by 6 top chef’s including Massimo Bottura!! Yes I am extremely excited I wonder which dish he will be making it may even be this one? This is a recipe from Dani Valent’s cookbook In the Mix 2 cookbook it has been adapted for the home cook. Normally featuring not only 5 textures of parmasean but 5 ages of parmesan. I decided to use 5 different types of parmesan instead, making the best I could with what I could get & I was very happy with the results 🙂 Apart from my domestic cream siphon not working very well that is!

5 parmasean cheeses in a row

5 parmasean cheeses

parmasean cheese cubbed

parmasean cheese chopped

 

5 parmasean cheeses chopped

I even made homemade ricotta for one of the elements to the dish – see my cheese making post here.

 

One of the elements even called for making a parmasean stock out of the rind of the parmasean 🙂

 

 

 

I Love Ridgeline Pottery

I may have had a little shopping “accident” after going for another visit to Ridgeline Pottery, some of these pieces are seconds, leftover from orders from top chefs such as Peter Gilmore, Tetsuya Wakuda and Ben Shewry. Need I say more? You can put them in the dishwasher & the oven plus they look amazing!! There are a number of local Hobart restaurants that use their pottery too; Templo, Aloft & Pidgeon Hole Cafe just to name a few.

Ridgeline LR

 

Ellie used this gorgeous set for a photoshoot of her Seafood Risotto – I brought my Thermomix in & whipped it up for her while she was setting up the shot 🙂

 

How delicious does that look? Great styling as always by Ellie – the recipe will be in her new cookbook Seafood Everyday due to be released later this year.

 

Fresh Pasta Photoshoot

What a fun morning we had at TAFE in the studio – I whipped up a batch of fresh pasta dough in the Thermomix (2 eggs & 200g flour with an optional tbs olive oil & kneaded for 2 mins in the Thermomix) I got out the pasta machine & rolled it out. I wanted to try a different style of food photography – after getting my classmate to be a hand model – I decided I wanted my own “posh lady” hands in the shot instead & was very pleased with quite a few of the photos I got. After a bit of editing I will probably use this first shot for our end of year exhibition.

emotive food pasta

emotive food pasta side view

 

emotive food pasta overhead

emotive food pasta side view craig

emotive food pasta overhead 2