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Food photography and styling workshop – Italy, 2-3 May 2014

 

Want to learn to photograph food like a pro, both at home and in restaurants? 

I am thrilled to be able to announce that I will be co-presenting a food photography and styling workshop with my sister-from-another-mother and talented photographer Meeta Khurana-Wolff in Italy in May!  Meeta and I have been teaching  together since 2011 as part of the Plate to Page team and also ran the very successful  London Food Photography and Styling Workshop in February 2013.  So while Plate to Page takes a short hiatus this year, we wanted to find another opportunity of working together – and the opportunity to teach in the heart of Prosecco country outside Venice was just too good to pass up!

Yes folks, pack your bags – we’re going to be living la dolce vita just outside Venice, Italy in the form of a sensational 2-day food photography and styling workshop. We will be staying among the rolling hills in the heart of the Prosecco-producing region in Valdobbiadene, a picturesque village in the Veneto.   Here, far from the tourist crowds, we will spend a two days at the tranquil Hotel Diana, making use of their modern meeting facilities in an environment conducive to inspiration, creative development and collaborative learning.  Hotel Diana not only provides us with a convenient base for our field trip but is also well located for strolling into the village, or as a base for exploring the area after the workshop is finished.

We have put together, what we believe to be an interactive, stimulating and fun programme, where you will learn the fundamental elements of food photography as well as the principles food styling as we help you to unlock your personal style.  Unlike many other workshops, the focus will not only on natural lighting but we will also be  extensively covering how to shoot in the low-light conditions specifically encountered restaurant photography. You can look forward to two days of engaging  practical assignments, a lot of theory,  creative sessions and individual feedback. But it won’t be all work and no play! We also plan to spoil you with delicious traditional Italian food and wine during on-location shoots at dinner in a local osteria, and during an exclusive vineyard and winery tour including a tutored tasting at the stunning Nino Franco estate.  The beautiful estate and their Villa Barberina will also provide the backdrop for practical assignment.

But… there’s more!  We are also running an exclusive photography competition together with our awesome sponsors Nino Franco Prosecco which will put our participants in line to win a 2-night stay for themselves and a partner at the sumptuous 18th centure Villa Barberini in the heart of the Nino Franco vineyards. All you need to do is submit your best photograph featuring Nino Franco’s premium Primo Franco prosecco taken during the workshop – but you do need to be a participant to enter, so register now!  Full details of the competition are available here.

Ticket price: EURO 770.00

Includes:

  • 2 day food styling and photography sessions with Meeta and Jeanne
  • 2 nights accommodation (Thursday 1st to Saturday 3rd May) including breakfast
  • Friday: Meet & Greet Brunch, Dinner at a local Osteria
    Saturday: Field trip transportation, winery/vineyard tour and tutored tasting
    Lunch, Aperitifs
  • Fruit and beverages during the workshop

Does NOT include:

  • Travel costs to venue, insurance

Provisional programme:

Check-in – Thursday 1st May 2014

Day one – Friday 2nd May 2014

  • Breakfast & Introductions
  • Photography Fundamentals by Jeanne – Mastering the camera & learning the basics (shutter speed, aperture, ISO & co.)
  • Meet & Greet Brunch – A rustic brunch, the Italian way, featuring some Venetian specialities
  • Photography Techniques by Meeta  – Natural light techniques, getting a sharp focus, color & texture
  • Styling Fundamentals by Meeta  – Composition and placement, creating a mood/atmosphere, the right props, color, texture etc.
  • Styling demo with Meeta
  • Free-style Photography/Styling Exercises  – Short, focused practical exercises to warm up your creativity
  • Restaurant photography by Jeanne  –  How to shoot in low-light situations as well as basic styling tips
  • Pushing Photoshop by Jeanne  – Post-processing your low-light images
  • Dinner at a typical local Osteria and on-location photo shoot – Practise taking shots in a restaurant atmosphere and in low light conditions.

Day two – Saturday 3rd May 2014

  • Enlightening yourself with Lightroom by Meeta – Workflow, post-processing, watermarking, tagging
  • Field trip – Nino Franco Prosecco estate – This includes a vineyard and winery tour, and a tutored prosecco tasting; as well as time to gather images for your main photography assignment
  • Lunch at the Nino Franco Prosecco estate
  • Intensive group work on main photography assignment
  • Evaluation, discussion & critique on assignment – Constructive feedback, discussion and critique on exercises
  • Finale Aperitivi & Farewell

 

To register for this workshop please fill out the registration form here.

Payment: Full payment is required upon registration and no refunds are possible.  Once you have registered you will receive a confirmation email within 48 hours of registration, containing further details and instructions.

Please note: The workshop is limited to only 12 participants and places are allocated on a first-come-first-served basis. All presentations will be in English.  The course is suitable both for beginner and more advanced photographers wishing to build on their  and is aimed towards beginners, novice and advanced level participants. The instructors reserve the right to modify the programme should the need arise.

I look forward to meeting some of my readers in Italy in May!

THIS WORKSHOP IS GENEROUSLY SUPPORTED BY:

NINO FRANCO

Nino FrancoAnyone who has visited the magical city of Venice has most certainly encountered the famous wine of Prosecco. The legendary estate of Nino Franco, located in the celebrated region of Valdobbiadene,  has been producing Prosecco wines for more than three generations.  With an ancient stonewalled vineyard, a beautiful villa B&B, the charming town of Valdobbiadene, Venice an easy 1hour ride/ train away,  and the steep hills surrounding them, a visit to the Nino Franco winery is a visit rich in food wine & travel story inspiration. An opportunity for a P2P participant & their guest to spend the night at the sumptuous www.villabarberina.it with a private wine tasting w the Francos will be announced during the weekend.

Unquestionably one of the top producers of Prosecco today, the quality of the man is to be found in his wine.Primo Franco, grandson of the original founder, Nino, professionally and lovingly moved this estate into the twenty first century, setting the example to other producers. These proseccos are found on the list of some of the top restaurants and fine independent merchants through out the world. Contact the winery for info. The range of the 7 labels of Nino Franco prosecco is available in the UK via UK importer  www.sommelierschoice.co.uk. American wine critic Robert Parker scored Rustico 89/100, saying: “Rustico is clean and fruity, with a creamy texture and a lemon and melon aftertaste.” In 2012, Wine & Spirit magazine awarded Rustico 90/100, saying “The gold colour and peach nectar scent predict this to be rich, but a potent, nutty savour keeps it balanced. It finishes clean, tight and grippy- a mouthwatering aperitif”

Website  www.ninofranco.it
T witter @ninofranco1919

 

MASALA MONSOON

MasalaMonsoonMasala Monsoon is an artisan brand of blended spices incorporating dried flower petals, created by well known London-based  freelance food writer and cookery teacher Sumayya Usmani, who secialises in Pakistani cuisine and culture.  The Masala Monsoon

 blends enhance food by adding a twist with their unique floral spice aromas. Inspired by the aromas of the earth after a Monsoon shower, bringing to life that comforting spicy earthiness in every blend.
Masala Monsoon’s first flavours expand the “garam masala” concept bringing you:
  • Rose petal garam masala – Celebratory and Romantic
  • Jasmine petal garam masala – Exotic and Calming
  • Marigold petal garam masala – Festive and Earthy

All three Masala Monsoon blends possess unique and versatile ethnic sophistication which transcend different cuisines. They can be used with a wide range of foods from desserts and cheeses to savoury marinades, stews and curries. The versatility of our blends allow them to be used effectively with South Asian, Middle Eastern, Moroccan, European and classic British dishes, from desserts and drinks.  Our mission is to expand to include other floral inspired spice and herb blends with a worldwide influence – always keeping the haunting aromas of spicy floral earthiness alive in each blend.

Website:  http://www.masalamonsoon.com/
Follow Sumayya as @PukkaPaki on Twitter and Facebook

CHIKA’S WEST AFRICAN NUTS

logo_chikasChika’s brings you the taste of West Africa, sourcing the finest ingredients from farmers in Africa and working with local, artisan producers to create a delicious range of snacks inspired by the traditional foods of this vibrant continent.  Founder Chika Russell spent her early childhood in West Africa and when she moved to London, she sorely missed the delectable snack food she’d grown up with.  Chika sought to fill this gap by bringing back suitcases filled with food whenever visiting family in Africa.  But she realized that her love of West African foods was not just about taste, but its effect on all senses: the rich smell of nuts toasted by hand; the bright colours of the cloth used to wrap them; rubbing the nuts between her palms; the memories of eating and sharing with family. This inspired Chika to create Chika’s and to spread her love for West Africa and its food.

Chika’s nuts are unique in that  have an amazing flavour; they are non-greasy, lower in fat, lower in calories and lower in salt. However, they are higher in fibre and protein than other salted peanuts currently on the UK market. The nuts are produced by artisans using traditional techniques, in small batches. Chika’s West African savoury bites are consistently high quality, beautifully packaged and, above all, offer a new taste experience.

The Chika’s product range includes hand-toasted peanuts (with and without skins, toasted over a wood fire);  plantain crisps with chilli and salt; and toasted unpopped corn kernels.

Website: http://www.chikas.co.uk/
Twitter: @ChikasFoods
Facebook: Chika’s Foods

 

ZAFFERANO

logo zafferano rossoZAFFERANO: CREATIVITY AND ITALIAN DESIGN ON THE TABLE

Tasting glasses, glasses and complements designed by Federico de Majo Zafferano, a Venetian company directed by Federico de Majo, has been creating collections of tasting glasses and tableware in glass since 2001. This is a company in which creativity and Italian design make up the basis for product design and realization of objects created not only to be functional and decorative but also to bring dreams and emotions to life.

Federico de Majo has always worked in the world of glass, starting off in the Murano glassworks of the family and dedicating himself to the sector of illumination to then move on to the creation of an all-Italian trademark for tasting glasses. In fact Zafferano originated from the Venetian designer’s idea of creating an Italian brand to accompany and bring out the best of those talents thanks to which our country has become famous all over the world: design, wine production and haute cuisine.

We are thrilled that Zafferano have kindly agreed to provide props for our workshop photo shoots from their extensive and beautiful range.

Website:  http://www.zafferanoitalia.com/en/

 

HARPERCOLLINS PUBLISHERS

HarperCollinsNewHarperCollins Publishers is one of the world’s leading English-language publishers. Headquartered in New York, the company was founded by brothers James and John Harper in New York City in 1817 as J. and J. Harper.  Over the years it has been the publishing house of Mark Twain, the Brontë sisters, Thackeray, Dickens, John F. Kennedy, Martin Luther King Jr., H. G. Wells, Agatha Christie, J. R. R. Tolkien, and C. S. Lewis, amongst others. In 2012 HarperCollins launched Harper360, a global publishing program for its authors. The goal of the initiative is to ensure that all books published by any division of HarperCollins around the world are available in print or digital format in all English-language markets. When the program is fully implemented, the HarperCollins global catalog — 50,000 print books and 40,000 e-books — will be available, limited only by the rights held, not by technology or geography. Authors published in the U.K., Australia, New Zealand, India, and Canada will be listed, published, and available to booksellers and consumers in the U.S. through the HarperCollins global print and digital platforms that include regional warehousing with on-site printing machines.

FreshAndLightHarper360 also publishes Donna Hay’s iconic cookbooks and we are delighted that they are generously providing each workshop participant with a copy of Donna Hay’s fresh and light cookbook.  Donna describes the book as being designed to complement her existing repertoire, while being full of new recipes that combine the freshest ingredients, pantry staples and her personal tricks for a lighter touch.  Donna has never been a fan of diets and this book is no exception – for her, it′s always been about balance. fresh and light is mindful of fat and carbohydrates, but is focused on flavour and variety – without the guilt. Divided by meal, fresh and light is a solution-packed book of recipes loaded with power foods to give you the balance you need across your week. There are light breakfasts, tasty lunch box tips and fast dinner solutions to give you ideas for every time of the day.

In addition, HarperCollins will be running a competition during and after the workshop, exclusively for participants, with the prize being a bundle of cookbooks from their various authors.  Stay tuned for details of this competition, which we will share with you during the workshop!

Website: http://www.harpercollins.com/
Twitter: @Harper360
Facebook: HarperCollins 360

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🌷🌷🌷 It’s tulip season in London! Every 🌷🌷🌷 It’s tulip season in London!

Everywhere you look, these long-legged floral supermodels are adding a splash of colour to parks and gardens and I just can’t get enough of them! It’s easy to see how they inspired a collective buying frenzy in 17th Century Holland, called “tulip fever”, but today there are less dramatic ways to enjoy them. Here are a couple of suggestions of where to see them at their best:

🌷 The ultimate tulipalooza is the annual opening of Keukenhof gardens outside Amsterdam where 7 million (!) bulbs burst into life each Spring. This year the gardens are open 24 March-15 May (click on the link in my bio for FAQs and my top tips for visitors)

🌷In London, Kew Gardens always has spectacular displays of tulips; but you can also see excellent and free tulips in most of the Royal Parks such as Regents Park. 

🌷The Hampton Court Palace tulip festival is on until 2 May and the Hever  Castle’s Tulip Celebrations until 24 April - both within easy reach of London.

🌷The Morges Fete de la Tulipe in Switzerland takes place every year against the spectacular backdrop of Lake Geneva - it is on until 8 May this year.

I spotted these spectacular red frilly parrot tulips beside St Paul’s Cathedral yesterday 🌹 Where is the best display of tulips that you have ever seen?
MASALCHI BY ATUL KOCHHAR - pan-Indian street food MASALCHI BY ATUL KOCHHAR - pan-Indian street food restaurant in Wembley

Remember to save this post so you can find it later! 🔖

[Invited] If you thought Brick Lane and chicken tikka masala or madras were all there is to know about the food of the Indian subcontinent, think again! In the shadow of the Wembley arch,  @chefatulkochhar has opened his first casual dining restaurant,  showcasing the rustic, spicy, diverse street foods of India. 

Highlights when I visited included:
1. Carrot halwa
2. Papdi chaat
3. Chicken 65
4. Tandoori broccoli
5. Smoky aubergine chokha
6. A snap of all our mains - you can read all about these and more in the full review on my blog - click the link in my bio or go to:
 https://www.cooksister.com/2022/04/masalchi-atul-kochhar-indian-wembley.html

What is your favourite dish from the Indian subcontinent? Let me know in the comments 🌶🌶🌶
🍒🌸 It’s cherry blossom season! 🍒🌸 T 🍒🌸 It’s cherry blossom season! 🍒🌸

There is no season in London that I love more than cherry blossom season! From March through to April, trees in various parks and gardens in London put on an amazing display of delicate pink and white blossoms - and everything in the city seems a little more magical. This particular tree near St Pauls must be among London’s most photographed, and it’s not hard to see why 💕

Did you know that...

🌸cherry blossoms are Japan’s national flower and are known as Sakura 

🌸In 1910, Japan sent the USA some cherry trees as a goodwill gesture… and the Dept of Agriculture inspectors nearly caused an international incident by burning them as they were carrying insects and diseases! But in 1915 Japan sent more cherry trees that survived the inspectors, and these marked the start of cherry trees in the USA.

🌸 Peak blossom season is usually only two to three weeks in March/April but is hard to predict as the weather and the subspecies of tree influence the timing.

🌸The cherry blossom capital of the  world is Macon, Georgia with 300,000 - 350,000 Yoshino cherry blossom trees.

🌸 There are over 200 different varieties of cherry blossom and some are purely ornamental (meaning they produce no cherries)

Where is your favourite place to see cherry blossoms in London or around the world? Let me know in the comments and happy blossom hunting! 🌸🍒🌸

#pinkpinkpink
Dyed Gwyl Dewi Hapus - that's Happy St David's Day Dyed Gwyl Dewi Hapus - that's Happy St David's Day to those of you who don't speak Welsh! 

1 March is the Welsh national day  and what better way to celebrate than surrounded by daffodils -  the Welsh national flower!

Did you know that:
🏴󠁧󠁢󠁷󠁬󠁳󠁿 The English name "Wales" comes from the Anglo-Saxon word meaning "foreigner" - but the country's Welsh name "Cymru" means "friends" in Welsh.

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🏴󠁧󠁢󠁷󠁬󠁳󠁿 There are more castles per square mile in Wales than any other European country.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 Mount Everest is named after George Everest, the Welsh surveyor who first mapped the peak on western maps.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The beautiful Menai bridge (spanning the Menai Strait between the Isle of Anglesey and mainland Wales) was the first suspension bridge in the world.

Have you ever visited Wales? What did you like most about it?
*NEW RECIPE* Barbecued salmon with blood oranges, *NEW RECIPE* Barbecued salmon with blood oranges, capers and dill. Pretty in pink 💕

[AD] Blood oranges are a small obsession of mine - from blood orange posset to blood orange and halloumi salad to blood orange & Cointreau upside down cake, I am always looking for new ways to make the most of their short season. Barbecuing them with salmon, capers and dill is a perfect match in terms of flavour as well as colour (or you can oven bake the salmon if it's not barbecue weather where you are!)

When @grahambeckuk asked me to suggest some recipes to match their wonderful Graham Beck Brut Rosé NV sparkling wine from South Africa, this was a pairing made in heaven, and wonderfully colour co-ordinated with their silver-pink bubbly. Get the full recipe and find out more about Graham Beck's sparkling wines, made using the same methods as Champagne, on my blog - link in my bio above. 

What do you like to do with blood oranges? I'd love to hear in the comments!
💘"Love yourself first and everything falls into 💘"Love yourself first and everything falls into line. You really have to love yourself to get anything done in this world." - Lucille Ball

Whether you are celebrating with a partner, with friends, or by yourself today, I hope most of all that you love yourself, love your body, love your strengths, love your weaknesses, and love who you are (or are becoming). Because... you're worth it!

Are you doing anything celebratory today? Let me know in the comments 💘💘💘

(The beautiful street art is London Hearts by @akajimmyc)
📸: @girl_travelsworld
Would you believe me if I told you this is NOT a p Would you believe me if I told you this is NOT a picture of a Moorish palace, a castle or a cathedral? And that you can get to it from central London in under an hour?

This is Crossness Pumping Station @crossnesset , a Grade I listed heritage site and one of London's last remaining magnificent Victorian sewage (!) pumping stations in Abbey Wood near Rainham. 

Did you know that...

💩 You can visit the building on monthly open days - the next one is Sun 20 Feb. Book at www.crossness.org.uk

💩  It was only in 1856, after 3 major cholera outbreaks in 30 years and the Big Stink when the stench of London's sewage finally reached Parliament, that construction of an intercepting sewer system for the city was approved.  The system (parts of which are still in use today) was designed by Sir Joseph Bazalgette, Chief Engineer of London's Board of Metropolitan Works at the time.

💩  At Crossness, all London's sewage from south of the river was was raised by 9-12 metres to large reservoirs so that gravity would cause it to flow further east and into the Thames estuary. (Yes, until the 1880s, raw sewage was simply pumped into the Thames!)

💩 The incoming liquid was raised by the four enormous steam driven pumps, built to Joseph Bazalgette's design. The pumps were named Victoria, Prince Consort, Albert Edward, and Alexandra. They are thought to be the largest remaining rotative beam engines in the world, with 52-ton flywheels and 47-ton beams. 

💩 The pumping station was decommissioned and abandoned in the 1950s but declared a listed building in 1970.  Although all 4 beam engines remain in place, they were so damaged that today (thanks to the efforts of the Crossness Engines Trust) only Prince Consort has been restored to working condition and can be seen in action on open days.

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*NEW RECIPE* Roasted Brussels sprouts with feta ch *NEW RECIPE* Roasted Brussels sprouts with feta cheese, pomegranate and pine nuts

Ever noticed how you are affected by colours? 🌈

Maybe some colours make you agitated and some make you relaxed. Or maybe you find yourself inexplicably attracted to a particular colour (oh, hi teal and aqua!💙). On the basis that all colours have a wavelength, and that those outside the visible spectrum can affect us, it makes sense that the colours we see can affect our mood or even our physiology. Did you know for instance that exposure to red light can increase your blood pressure and heart rate? Are there any colours that you find yourself particularly attracted to or affected by?

The pretty colours of these roasted Brussels sprouts with feta cheese, pomegranate and pine nuts will be the first things that attract you to this dish - but it is the delicious combination of flavours and textures that will keep you coming back for more!

The recipe (and more about how colour affects us mentally and physically) is now live on my blog - click the live link in my profile and remember to like and bookmark this post to see more Cooksister in your Instagram feed ❤️
Perspective: a particular attitude towards or way Perspective: a particular attitude towards or way of regarding something.

Perspective is the one thing that the Covid-19 pandemic has given us plenty of. It has certainly made us re-evaluate what is truly important, and also what we did and didn't enjoy about our lives  before the pandemic and its associated lockdowns. It made me appreciate how much happiness my house, my job, my friends, my own company and my running bring to my life (and how fortunate I am to have all these things). But it also brought home how much I enjoy and miss travel, the theatre, and the luxury of reataurant visits at the drop of a hat. I don't think words can describe my joy at sipping the first coffee purchased from a coffee shop in summer 2020 as lockdown eased. It's the little things...

One of the things I have enjoyed and will not miss as the world creeps back to normality is the absence of crowds in what is usually a crowded city. On the occasions that I have been in central London since the start of the pandemic, streets have been blissfully empty and it has felt as if I were discovering my city anew. This glorious perspective (hah!) of St Paul's Cathedral normally requires a long wait while a queue of tourists and "influencers" ahead of you pose for photos - but on this glorious day last Spring it was almost deserted. I will miss that...

Is there anything you will miss as Covid-19 restrictions start to be lifted?
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts

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