Currently published in NZ House & Garden Magazine #236, this beautiful preserving story is sure to inspire.
Styling by Claudia Kozub, food styling by Jo Wilcox
From top left:
Spiced Pickled Crabapples
Fig & Sweet Orange Marmalade on Toast with Butter
Nashi & Ginger Chutney on Cheese & Crackers
Golden Peaches in Vanilla Bean Syrup
NZ House & Garden are giving away the recipe for preserving the Golden Peaches in Vanilla Bean Syrup on their website here
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Phew, does time go by fast! I can’t belive how fast 2013 has gone! Christmas is almost here, and it’s been a whole month since my last post.
With NZ summer in full bloom and Christmas just around the corner, I hope to be able to post a few things for inspiration for Christmas, starting with these lovely images I did for Dish Magazine’s Christmas issue.
The white and metal story is their main Christmas feature, which we shot in my studio. As the studio is a nice, open space with both white walls and floors, it was easy to keep tones of grey and white looking clean, and with Lianne Whorwood’s (The Props Department) amazing talent for finding quirky and beutifull things, this feature is sure to inspire. As always Claire’s (food editor of Dish Magazine) food is beautiful and full of flavour and every issue there’s usually at least one recipe that goes into my repetoire as a favorite. This Christmas ham is certainly no exception and also the buns in the background have a secret ingredient, and they are to DIE for!
When I started this blog, I did have the hopes of updating once a week, and with so many posts lined up, and ideas for new ones, I honestly thought it was going to be a piece of cake. But as with anything else, if you want it done properly, it takes time and effort, and I do tend to be referred to as a perfectionist. So fingers crossed, there will be a few Christmas related blogposts up next week. But for now, if I may say so: Get your Dish Magazine Christmas issue ASAP!
… 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!