Glogg, Mulled Wine

No Christmas party without Gløgg!
This boozy hot drink has lots of memories attached. Skating on the ice rink around Kongens Nytorv in Copenhagen in my mid twenties, without a care in the world – not even the fact that alcohol and ice skating probably isn’t the best mix! And walking around a snowcovered, and to-the-brim fairylight lit Tivoli with my husband, the year we spent Christmas in Denmark.
Add a Nordic touch to your Christmas with this traditional Danish Gløgg. Mine has snaps in it, as it did in Tivoli, and I’ve added some cool garnish too! Merry Christmas!

makes 1 litre, serves 6

1 bottle of good quality red wine (I like Central Otago Pinot Noir)
1/3 cup snaps/akvavit
1 cup port wine
1 cup freshly squeezed orange juice
1 cup water
1 tablespoon cardamom pods
2 cinnamon sticks
6 whole cloves
3 whole all spice
2 star anise
orange peel of 1 orange
275g sugar
1/3 cup raisins
¼ cup sliced almonds

Place the port wine in a bowl with the raisins and leave to soak for 24 hours. Pass the port wine and raisins through a sieve, and set the raisins aside. Place the port with water, orange juice, spices, orange peel and sugar in a pot and simmer on low heat for 30 min. The Gløgg mix can be made ahead of time, and kept to use at a later time.

Pass the Gløgg mix through a sieve and remove (and discard) the spices. Add the wine to the Gløgg mix and heat over a gentle heat, do not boil (as this will burn off the alcohol). Add the soaked raisins and sprinkle with almonds. Serve hot, decorated with a cinnamon stick and dried orange slice!

Enjoy this hot drink with respect. The alcohol can hit hard, especially in cold weather!


Preheat oven to 120° C. Slice 2-3 oranges thinly and place on baking paper on a baking tray. Heat for about 1 hour or until completely dry.

Spice Health Heros

Spice Heros

Spice Health Heros. My first proper job after having my first child and starting work again after maternity leave. It was quite a big job to take on, and shooting a book can be very stressful at the best of times, let alone when you are sleep deprived and caring for a baby. But the end result just makes me so super proud! Many of the images are so stunning and definitely some of my very best work. I’m really excited to tell you a bit more about the background thoughts of my work on Spice Health Heros and to be sharing a few of my very favorite recipes from it.

Spice Health Heros by Natasha MacAller, published in UK, US, Aus & NZ by Jacqui Small Oct 2016.

When Natasha first came to me with her spice recipes, it was really only an idea for a book proposal for a followup to her Vanilla Table. Originally we put togethether 10 images for a book about pepper, but quickly the idea grew, and finally we were asked to create a stunner of a book about spices and their many health properties, including pepper. Initially I was quite keen on a very moody book where all the colour would come from the food and the spices themselves, but the publisher thought it might all get a bit dark, and asked me to re-think it. Finally I ended up adding a few lighter and a few more colourful backgrounds, which I think has really lifted the whole book, and brought it to life as you flick through the pages.


Spice Heros Spice Book, Jacqui Small Publishing Spice Book, Jacqui Small Publishing Spice Heros

I just looove this smoothie. It reminds me of tropical beaches, a light breeze and a relaxing daze in a hammic in the sun. It makes me happy both summer and winter! Turmeric was a spice I’ve never really used before, but after being introduced to it by Natasha, it has now found a regular space in my fruit and vegebowl, ready for juices and smoothies. The pepper adds some wonderful heat to compliment the sweetness and should not be left out. (MW)

serves 1

The combination of fruit and spice and rich-but-healthy coconut milk is a favourite before a workout or just as a get-to-work beverage! If you prefer, you can use papaya instead of mango and add three leaves of coriander (cilantro). For a thicker smoothie, freeze the coconut milk in cubes before blending. (NM)

85g pineapple
115g fresh frozen mango
2.5 x 5cm strip orange peel
5cm piece turmeric root,
or 1⁄4 tsp ground turmeric
1/8 tsp cracked black pepper
1⁄4 tsp cardamom seeds, toasted and ground
1 tbsp fresh lime juice
240ml (1 cup) coconut milk
4–6 ice cubes
1 tsp chia seeds

Put all the ingredients except the chia seeds into a high-speed single-serve blender-juicer and blend until smooth. Sprinkle chia seeds on top and serve.

Spice Heros Spice Heros Spice Heros

The 3 images above are part of the concept for the chapter openers in Spice Health Heros. I’ve always loved coming up with the concept of the chapter openers for a book. As a natural break between all the recipes, they make up an important part of the look and feel of a book.

The hard part is usually coming up with something I haven’t seen or done before, as some of the criteria are set in stone. Usually it has to be a double page spread, and there needs to be negative space for the chapter title. For Spice Health Heros, the chapter openers would also create the intro to each class of spices, so they needed to be informative as well as beautiful and inspiring. I chose a neutral background, and a flat lay concept to keep in line with the trend of Scandi cool, which was part of the general brief for Spice Health Heros.

Spice Heros Spice HerosSpice Heros

Shooting a lot of food for books and magazines, I’ve become somewhat immune to a lot of food.
It takes a lot to impress me these days, but every once in a while, I’ll shoot something that really blows my mind. Taste wise I mean. Anne’s Pork Chile Verde, is one of these dishes. It just knocked my socks off. You’d think I would have known what a Chile Verde is, having worked as a food photographer for so many years, but admittedly this was my first. It’s just amazing! The right amount of heat, spice and umami, to make you just want more and more. This is one of those dishes that has truly become the fooodphtographers favorite. Thank you Anne! (MW)

By Anne Conness
serves 4

‘I can’t speak for the scientifc connection between spice and health, but what I do know is that eating spicy things makes me feel happy and satisfied. And when I feel happy, I feel less stressed, and that makes my doctor happy!’(AC)

1 tbsp cumin seeds
1 tsp black peppercorns
1⁄2 tsp cloves
1⁄2 tsp ground cinnamon
1⁄2 tsp cayenne pepper
2 tsp paprika
2 tbsp salt
1.6kg (3.5lb.) pork shoulder, cut into 2cm (3⁄4in.) cubes, most of fat removed
1.2 litres (5 cups) chicken stock

For the corn:
3 ears of corn
2 tbsp butter
30g (1oz./1⁄4 cup) grated Monterey Jack or mild Cheddar cheese

For the sauce:
1 tomatillo, halved and stem removed
1 onion, roughly chopped
2 jalapeños, halved and stems removed
2 Anaheim chilies, halved and stems removed
1 head garlic, cloves separated and peeled
60ml (1⁄4 cup) canola oil
2 tbsp lime juice
11⁄2 bunches coriander (cilantro)
2 tsp cumin
1⁄2 tsp cloves
1⁄4 tsp cayenne pepper
2 tsp paprika
1⁄4 tsp cinnamon
1 tsp salt
350ml (11⁄2 cups) reserved cooking jus (see method)

To serve:
1 tbsp sauce from chilies in adobo or chipotle paste mixed with
115g (4oz./1⁄2 cup) sour cream
1 dash Tajin (a classic Mexican dry seasoning of dried lime juice, chili powder and salt)
4 lime wedges
150g (51⁄2oz./1 cup) pico de gallo (Mexican fresh tomato salsa)
small handful micro-coriander (cilantro) leaves

Preheat the oven to 180°C (350°F/gas mark 4).

Toast the whole spices, cool, then grind to a powder. Stir in the cinnamon, cayenne pepper, paprika and salt. Toss the pork in the spice mixture and put in a roasting pan. Pour over the chicken stock, cover tightly with foil, put in the oven and cook until tender, about 11⁄2 hours. Strain the jus, skimming off the fat, and reserve 350ml (11⁄2 cups) for the sauce. Break up the meat if necessary.

Char the sweetcorn: Shuck the corn and remove the silks. Place the corn cobs on a baking tray on the top shelf of the oven or under the grill (broiler) on a high heat until charred. Leave to cool then place the corn cob in a cereal bowl and, using a sharp knife, cut the kernels from the cob in a downward motion; the kernels will collect in the bowl. Set aside.

For the sauce, toss the tomatillo, onion, jalapeños and Anaheim chilies and garlic in a bowl with the oil. Spread out on two baking trays and roast until caramelized, about 30 minutes at a medium–high heat. Leave to cool.

Blend the caramelized veggies in batches with the lime juice, coriander (cilantro), spices and strained cooking jus. Check the avour and season to taste.

Put the pork in a pan with this sauce and heat up.

Melt the butter in a hot ovenproof pan then add the charred corn. Season with salt and pepper. Sprinkle cheese on top and put in the oven just long enough to melt the cheese.

To serve, put the pork on a plate and top with the corn. Garnish with the chipotle cream, a sprinkle of Tajin, a lime wedge and some pico de gallo. Finish with the coriander (cilantro).

Spice Heros Spice Heros

This ice cream is both refreshing and surprising. I love the combination of cinnamon and basil, and it kinda fits perfectly as a Christmas dessert in the warm weather here in New Zealand, if anyone dares to swap out the pavlova! (MW)

By Mindy Segal

makes 1 litre

‘This ice cream was inspired by some beautifully roasted peaches that I bought one year at the farmers’ market for a special dessert. I decided that it needed a little of the garden in the ice cream I served them with so I steeped fresh basil in my cinnamon ice cream. Eureka – delicious! It’s also good served with poached berries. Indonesian (Ceylon) cinnamon is a milder, softer avoured cinnamon also known as true cinnamon. Cassia cinnamon is also fine to use but as the flavour is stronger, the basil-cinnamon balance will have a stronger cinnamon taste when using the cassia variety.’ (MS)

4–6 fresh Indonesian cinnamon sticks
475ml (2 cups) double (heavy) cream
475ml (2 cups) full-fat (whole) milk
13 large egg yolks
225g (8oz./1 cup) cane sugar
leaves from 1 bunch (70g/21⁄2oz.) cinnamon basil, regular basil or Thai basil, finely chopped
1⁄2 tsp fresh ground cinnamon
pinch sea salt
1⁄4 tsp pure vanilla extract

Put the cinnamon sticks on a baking tray and toast in the oven until hot to touch. Meanwhile, in a heavy-bottomed pan, heat the cream and milk to a simmer. Remove the cinnamon sticks from the oven and crush into pieces. Put the pieces into the warm milk and cream mixture and leave to steep for 1 hour.

Combine the egg yolks and sugar in a 2-litre (2-quart) bowl, whisk thoroughly and set aside. Strain the cinnamon sticks from the milk and cream mixture and discard them. Return the liquid to the pan and bring to the boil, then pour the liquid over the eggs and sugar, mixing thoroughly.
Pour back into the pan and cook over medium–low heat, stirring constantly until the custard coats the back of a spoon (nappe). Pour the hot custard into a bowl and set over an ice bath.

Steep the chopped basil in the hot custard until cool. Add the ground cinnamon and salt and mix thoroughly. When cool, strain the custard through a fine mesh strainer then whisk in the vanilla extract.
Freeze the custard in an ice-cream maker, following the manufacturer’s instructions.

Spice Heros

© Spice Health Heros, available at your local bookstore (in UK, US, Aus & NZ) and online from Amazon
Recipes © Natasha MacAller
Photos © Manja Wachsmuth

Nordic Winter Fare

NZ House & Garden #238, 20th Anniversary Issue NZ House & Garden #238, 20th Anniversary Issue NZ House & Garden #238, 20th Anniversary Issue NZ House & Garden #238, 20th Anniversary Issue NZ House & Garden #238, 20th Anniversary Issue NZ House & Garden #238, 20th Anniversary Issue NZ House & Garden #238, 20th Anniversary Issue NZ House & Garden #238, 20th Anniversary Issue

Having just returned from a fabulous trip to Denmark, where the summer weather has been on it’s very best behaviour (and shooting lots of great food, you’ll see here on the blog later), it is a bit of a chok to get used to the grey, wet and cold New Zealand winter.
This reminded me of the Danish inspired winter dinner I shot for NZ House & Garden’s June issue (#238). It has all the essential recipes for an almost authentic Nordic winter fare, including a warming Mulled Wine, which will be perfect on a cold, wet and windy New Zealand winter evening. Thanks to NZ House & Garden, and Bernadette Hogg for letting me share this Mulled Wine (Gløgg) recipe.

Danish Mulled Wine (Gløgg)
Makes 1 litre, serves 6

1 bottle of good quality red wine
1 cup rum (port, brandy or sherry can be used)
1 tablespoon cardamom pods
1 cinnamon stick
8 whole cloves
3 strips of orange peel
1 piece of stem ginger in syrup, sliced
½ cup dark muscovado sugar
1 cup raisins
¼ cup sliced almonds

Place the cardamom pods, cinnamon stick, cloves, orange peel, ginger and sugar in with the wine, leave to stand for at least 4 hours or overnight if possible. While the wine is infusing, place the rum in a bowl with the raisins and leave to soak alongside the wine. Pass the rum and raisins through a sieve. Add the reserved rum to the wine mix. Before serving heat the wine mixture over a gentle heat, do not boil. Pour the wine mix through a sieve to remove the spices. Add the soaked raisins and almonds and serve warm.

Note: Gløgg can be cooled and reheated at a low temperature to serve later. If you find it easier the spices can be tied in a piece of muslin and simply removed before serving.

Drink responsibly!

Recipe © Bernadette Hogg. Styling by Claudia Kozub

Images shown from top left: Pork Roast with Baby Caramel Potatoes and Sweet & Sour Red Cabbage, Mulled Wine (Gløgg), Salted Caramel Baby Potatoes (Brunede Kartofler), Roasted Fennel and Lemon Pork Shoulder with Gravy (Flæskesteg med Fennikel og Brun Sovs), Sweet & Sour Red Cabbage (Rødkål), Rice Pudding with Cherry Sauce (Ris ala Mande med Kirsebær sauce), Marzipan & Nougat Chocolates (Konfekt af Marzipan og Nougat)

Vanilla Cocktails for New Year

The Cocktail Cabinet/ Vanilla Table The Cocktail Cabinet/ The Vanilla Table

A very last minute blogpost with a couple of ideas for New Year cocktails. These are brought to you by Vanilla Table author Natasha MacAller and will work well for New Years eve where ever you are or at any cocktail party really. Cocktails are all the rage at the moment, so easy to make, and sure to impress! Cheers and Happy New Year! (Drink responsibly)

The Vanilla Lemon Drop
Serves 1
Inspired by a Taste of Vanilla Lemonade, this perfect celebration cocktail, combining two fragrant tastes and only takes mere seconds to mix and enjoy!

Vodka 60ml/ 2 shots/ 2  fl oz
Lemon juice, Fresh, Strained  30ml/1 shot/1 fl oz
Vanilla syrup (I used Heilala) 2 tsp/10ml
Vanilla bean sliver for garnish

Pour liquid ingredients into an ice filled cocktail shaker. Shake well, Strain into a cocktail glass and garnish with a sliver of vanilla bean.

*1 shot equals  30 ml/1 fl oz

The South Pacific Star
Fragrant with Passion fruit and Proseco, this south pacific summer party cocktail was served at “Cuisines of the Sun” in Hawaii for 350 guests! This updated version Serves about 12.

42 Below Passion Fruit vodka 235 ml/8fl oz/8 shots
Heilala Vanilla Syrup 175 ml/6 fl oz/6 shots
Proseco or NZ Sparkling wine (I used a blush style) 1 bottle/750ml/3/4 fl qt.
Passion Fruit Fresh, pulp and seeds about 12/235ml/8fl oz
Vanilla bitters 2 dashes (optional)
Orchids to float and garnish

Pour together vodka, vanilla syrup (and bitters if using) then Proseco in a large jug. Layer ice cubes in bottom of a large punch bowl (3 liters). Drizzle over ice a third of passionfruit pulp and seeds. Add another layer of ice and more passionfruit. Repeat once more. Slowly pour the liquid in the center of the punch bowl, garnish with orchids and serve immediately.

1 shot equals 30 ml/1 fl oz

Recipes © Natasha MacAller. Thanks to The Studio of Tableware for letting us borrow the trifle bowl, used as punch bowl. All other props photographers or food stylists own.

Christmas with House and Garden

NZ House & Garden Magazine issue 232, Casual Christmas NZ House & Garden Magazine issue 232, Casual Christmas

Heading off to the beach or the bach for a casual Christmas dinner, or straight after Christmas day? Here’s a few fabulous and quick entertaining ideas from a shoot I did with Claudia Kozub (Style Etc & Indie Home Collective) and Bernadette Hogg for NZ House & Garden’s Christmas issue 2013. Easy to do with leftover ham, these recipes are sure to impress.

Fruity Tea Punch

2 cups strong tea
11/2 cups sugar
1 cup lemon juice (about 5 lemons)
1⁄4 cup lime juice (about 3 limes)
2 cups pineapple juice, chilled
2 cups orange juice, chilled
slices of orange, lemon, ginger and fresh mint sprigs for garnish
1.25 litres ginger ale, chilled

Place tea and sugar in a large saucepan and simmer, stirring occasionally, to dissolve sugar. Add lemon and lime juices, bring to the boil then remove from heat to cool.
Place some of the cooled liquid into ice cube trays and freeze. Put remaining punch base into fridge to chill thoroughly (or freeze if making ahead).
When ready to serve, place punch base, punch ice cubes, pineapple and orange juices, slices of orange, lemon, lime and fresh ginger into a punch bowl or serving container. Add chilled ginger ale and a few sprigs of fresh mint. Makes about 2.5 litres

The base of this refreshing beverage can be made up to a week in advance and frozen. Thaw it on the morning it is needed – although it doesn’t need to thaw completely as it can be used slightly slushy. Add the ginger ale and garnish just before serving.

Roasted Pear and Glazed Ham Platter

Place tea and sugar in a large saucepan and simmer, stirring occasionally, to dissolve sugar. Add lemon and lime juices, bring to the boil then remove from heat to cool.
Place some of the cooled liquid into ice cube trays and freeze. Put remaining punch base into fridge to chill thoroughly (or freeze if making ahead).
When ready to serve, place punch base, punch ice cubes, pineapple and orange juices, slices of orange, lemon, lime and fresh ginger into a punch bowl or serving container. Add chilled ginger ale and a few sprigs of fresh mint. Makes about 2.5 litres

This dish gets the ham cooking out of the way nice and early, as it can be glazed and cooked several days beforehand. Slice it on the morning required, wrap in plastic wrap and refrigerate until half an hour before serving. The pears, onions and cherries can be roasted the day before needed.

5 firm but ripe pears, skin on, cored and quartered
3 red onions, outer skin removed, each cut into 8 wedges
2 smallish cinnamon sticks
1 thumb ginger, peeled and finely sliced
3 whole star anise
2 tablespoons each: maple syrup, sweet chilli sauce, olive oil, rice wine vinegar juice of 1 lemon
200g fresh cherries
1 1⁄2kg cooked glazed ham, thinly sliced

Heat oven to 200°C. Line a large baking dish with baking paper.
Place pear quarters and red onion wedges in a large bowl and add all remaining ingredients except cherries and ham. Toss to coat pears well.
Tip pear and onion mixture into prepared dish and arrange in a single layer. Bake about 60 minutes, turning pears and onion every 15 minutes. In the last 10 minutes of cooking, scatter cherries over. Remove pan from oven when pears are tender and golden. Cool to room temperature. If making ahead, store covered in the fridge and remove from fridge 30 minutes before serving.
To serve, arrange pears, onion and cherries decoratively on a platter with sliced ham. Serves 6-8

Vanilla Blogtails

The Cocktail Cabinet

In October I shared some of the photos I shot for Natasha MacAller’s Vanilla Table. With Christmas just around the corner and the sun beaming down, Natasha decided to share a new vanilla drink recipe suitable for a casual kiwi Christmas by the beach or at the bach. This delicious Bourbon Vanilla Milkshake works both as a dessert and as a cocktail, and is a real treat on a hot day! Natasha has a couple more Vanilla cocktails she’d like to share. These are suitable for a New Years party, so make sure to check back then! Thank you to Flotsam & Jetsam for letting us borrow the vintage Agee Jars.

Running out of ideas on what to get someone for Christmas? Why not Natasha’s fabulous book Vanilla Table for more inspiration on how to use vanilla in untraditional ways.

Recipe © by Natasha MacAller

Bourbon Vanilla Milkshake with Caramel and Cherries
Serves 4

Natasha explains: “ I have often been asked: “Why is Vanilla called Bourbon Vanilla? Is there bourbon in it?” The most widely available Vanilla in the world is often referred to as Bourbon or Madagascar Vanilla, the Bourbon refers to “ Ile Bourbon” a French ruled island in the Indian Ocean where The Vanilla Orchid was first pollinated, not by bees but, by the hand of a thoughtful and clever slave-boy: Edmond Albius. Without his discovery, the modern business of the vanilla trade might not have happened.
This easy moreish summer cocktail blends bourbon vanilla bean ice cream with aged Kentucky bourbon to make the ultimate adult milkshake!”

Bourbon (such as Makers Mark) 30 mls/1 fl oz/1 shot
Amaretto Liqueur 30 mls/1 fl oz/1 shot
Dried Cherries 30g/1 oz/ ¼  cup, rehydrated
Caramel Sauce, for drizzling
Vanilla bean Ice Cream or Gelato, 8 large scoops/400g
Whole milk 160 ml/5 fl oz/2/3 fl cup
Ice cubes 1-2 cups/50-100g

Chill 4  300 ml canning jars in the freezer. Combine Bourbon, Amaretto and cherries in a small jug and set aside. Spoon the ice cream and milk in a blender, add strained cherries (reserving a few for the top) and the liquid. Blitz on high and add ice cubes as needed to thicken. Drizzle caramel sauce down insides of frozen jars then pour the milkshake in center of jars. Sprinkle reserved cherries on top and serve with straws before it melts!

When life gives you lemons

When Life Gives You Lemons When Life Gives You LemonsWhen Life Gives You Lemons When Life Gives You LemonsWhen Life Gives You Lemons When Life Gives You Lemons

… make lemonade! Last summer, I planted a small lemon tree in a pot on the deck of the studio. What a joy to watch these little golden gems ripen. Now that winter is gone, and we’re waiting for spring and summer to kick in properly, I’ll put my feet up with this little vodka lemonade drink.

½ cup of sugar

½ cup of water

12 lemons – makes 1 cup of lemon juice

lemon rind from 1 lemon


antipodes sparkling water (or your preferred brand)

Squeeze the juice from the 12 lemons into a cup, should measure about 1 cup. In a saucepan, stir ½ cup of sugar into ½ cup of water. Bring to a boil and stir until all the sugar has dissolved. Set aside and cool. Once cold, mix the syrup with the lemon juice, and voila you have lemonade from scratch! I find it quite strong tasting, so I dilute my syrup with water till it tastes to my liking, and store in the fridge in a clean glass bottle.

For a refreshing and festive looking vodka lemonade drink, frost the rim of the glasses: Mix sugar and lemon rind in a bowl. Dip the rim of the glass in 2-3mm deep water, and then dip in the sugar/ lemon mix and twist. Cool in the freezer for half an hour for a longer lasting effect. Then pour your preferred amount of vodka into the glass, double with lemonade, fill with ice and top with antipodes lovely sparkling water. Enjoy – and drink responsibly!



Black and White

Spaghetti with Tomato Sauce Foccacia with RosemaryBaked Brie Peanut Stuffed Rolled Pork BellyHot Chocolate with Whipped Cream Chocolate Coffee Cupcakes

Welcome to the online launch of my new blog, the food photographers favourites. This opening entry is a personal project I’ve been working on for some years now, but as a busy food photographer, trying to set up a business in beautiful New Zealand, there’s not always time to get those projects finished. However, I have decided that it must begin, and end, somewhere, and what initially started as an idea, a concept for a portfolio project, has now developed into this blog.

So, here it begins with a black and white project, something that stems back to my early days in the dark room back in the early 90ties. I have always been fascinated with the contrasts of B/W photographs, and at times I really miss working with the lack of colours. Inspired by Irving Penn and fashion magazine after fashion magazine, I decided to try and translate some of that into my passion and speciality: Food photography. Keeping in mind, that most food does look the best in colours, as these are what makes us recognise whatever the subject, and appeal to our tastebuds. Paying attention to the textures and shape of the food, I decided to pick a selection of my favourite recipes I’ve photographed over time, and named the project “the food photographers favourites”.  Naturally not every dish was going to work well, but regardless, working with food styling in black and white is a fantastic exercise in studying how the light bounces of every subject, making sure that every important item in the dish shines. So by the end of this, it is really not so much about the recipe itself, but more about the basics of studying the light, as any great photographer would.

I send my respects to the queen of food styling Donna Hay, for picking this particular theme for her August/September 2013 issue of Donna Hay Magazine. From a photographic point of view, I think the idea is brilliant and beautiful, and I will certainly continue to explore the contrasts of food photography not only in black and white but definitely also in full colour, sharing some of my favourite recipes, shoots, recipes and other foodie related ventures. I declare the food photographers favourites blog for open!

Thanks to the wonderful people who helped make these images:

Spaghetti with Tomato Sauce, recipe by Jo Wilcox, food styling by Laura Faire • Foccacia with Rosemary, food styling by Laura Faire • Baked Brie, recipe by Penny Oliver, food styling by Laura Faire • Peanut stuffed Rolled Pork Belly, recipe by Peter Gordon, food styling by Laura Faire • Hot Chocolate with Whipped Cream, recipe and food styling by Carsten Kyster • Chocolate Coffee Cupcakes, food styling by Laura Faire