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Foodography 2019

Foodography & Kiwi inspired classics

Foodography, the art of food and photography  

Just as we share holiday snaps of travel destinations, sharing your photos of your latest culinary adventure reflects what you are eating and where you are eating it!

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This year's foodography dinner has a kiwi cuisine theme and includes five New Zealand inspired courses that participants can build and create in their own way using a selection of ingredients. Foodography participants work in pairs and have 20 minutes to style each of their dishes, photograph and share the results on social media.

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The evening started with a quick update by Food Blogger, Bri di Mattina @bri.dimattina on the changing world of food photography in the digital world. From tips on lighting to finding an engaging angle, depth of field and focus. 

KAI MOANA Hotpot

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The Kai Moana Hotpot featuring local fish and foographers could put together their own combination of ingredients from the list below.

  • Mussels 
  • Salmon - smoked
  • Calamari
  • Gurnard
  • Seafood Broth
  • Spring onions
  • Cauliflower 
  • Roasted Red Pepper 
  • Green beans
  • Deep fried noodles
  • Glass noodles
  • Parsley
  • Lemon
  • Orange dust
  • Grissini         

CHICKEN NEVE with Kumara, spinach, parsley emulsion & marmite caviar

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Chicken Neve is a re-invention of a Savoury Chicken Galantine, roll and poached before being served cold as part of a salad or entrée. For this dish we took our beloved marmite and spread the boned out chicken with a thin layer of marmite, baked Kumara and spinach. A spinach and parsley emulsion was available as a garnish as well as Molecular inspired marmite caviar.

Here is the list of ingredients used:

  • Picked red onion
  • Grated Radish
  • Brussel sprout leaves                                      
  • Cucumber
  • Radicchio
  • Green beans
  • Carrots - Julienne
  • Mayonnaise – Paprika and Chilli
  • Marmite Caviar: droplets of marmite set with as ‘caviar’
  • Vinaigrette with Waiheke Island Extra Virgin Olive Oil
  • Parsley and spinach emulsion         

LAMB MEDALLIONS seared pink, potato layers, Sauvignon Watercress Jelly, Pinot Jus

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Our Lamb medallions featured a Sauvignon Blanc & Watercress Jelly - replacing the traditional meant jelly along with Pinot Jus.

  • Organic Pigeon Bay lamb
  • Sauvignon Blanc & Watercress Jelly   
  • Pinot Jus          
  • Mustard 
  • Dauphinoise potatoes
  • Roast Baby beetroot   
  • Watercress 
  • Green beans   
  • Parsnip wafer  
  • Garlic cloves - whole, roasted off       
  • Syrah jelly as a heart

ANZAC CRUMBLE CHEESECAKE with Lemon & Paeroa Winegums

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The Anzac biscuits were used as the base for a cheesecake or used to build a stack. The cheesecake could be flavoured with a lemon curd or with peanut butter and then garnished in a variety of ways.

  • Anzac cookies 
  • Cream cheese / Mascarpone 
  • Nut brother Peanut butter 
  • Lemon curd 
  • Pineapple chunks 
  • Whittaker’s chocolate peanut
  • L&P winegums 
  • Passion fruit coulis (yellow) 
  • Lemon sorbet 
  • Dehydrated apples or pineapple 
  • Hokey Pokey

RANGITOTO MERINGUE PUFF an explosion of caramel lava cream and spun sugar

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The concept was to use meringue to look like Auckland's iconic Rangitoto Volcano and build a dessert to celebrate this.

  • Rangitoto Meringue Puff and Base: White, Chocolate, Matcha (Green)
  • Marshmallow: Spirulina, Riesling
  • Whittaker’s Chocolate Mousse
  • Condensed Milk – Caramel or Cream
  • Dried apples
  • Dried Kale
  • Chocolate short bread crumble
  • Spun sugar
  • Chocolate sauce 

Register for our Spring Foodography : Friday 15 November at 6pm

Foodographer's Photos

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CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's great love of delicious food, fine wine and the art of hospitality led her to establish Hay's Restaurant in 1994 and the New Zealand School of Food and Wine in 1995 in Christchurch, New Zealand.

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