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Showing posts from July, 2009

Thinking

I have gone without analysing my photography and style for months on end, then just to return with massive amounts of self-conscious analysis of my influence, my style and then my way forward. Then to find myself getting drowned by a flood of assignments, where the creative autopilot keeps me stuck in my own groove. Like a puzzle piece, the groove is designed around my strengths and avoids my weaknesses creatively, and it doesn't encourage further probing into my motives, review of my ways, or repentance from my bad habits, it simply forces me to creatively put my head down and get the job done. Which is fine, as long as that groove is current, creative, relevant and satisfying to your client. But then, it becomes unsatisfying to yourself and before you know it your work starts annoying you, and you start wondering if the compliments you're getting are false, or if those that do compliment you are just creatively deprived. Neither is normally true, but a lack of consistent gro…

Rooibos Cookbook #4: Giggling Gourmet's Playground with Morne Botha

So, Morne was actually the first chef to be contacted regarding the book, even before he was part of Jenny Morris's fold at Giggling Gourmet. He was then still executive chef at the Bay Hotel. He's been know for his absolute passion for South African flavours, of which Rooibos is a firm favourite. A colourful character who'll wax lyrically about food, just doing it, having food talk to you, and generally experiencing food and not just cooking it, our shoot was filled with anecdotes, education and lots of passion. Modern TV and celebrity chefs like creating the air of superiority and the idea that cooking is a lofty affair, best reserved for individuals with the proper respect for freshness, flavour and texture etc. That can leave Joe Everybody out in the cold, feeling inadequate, and honestly, like cooking is probably just a schlep anyways. Morne has a different approach, making you want to shout "Amen" every now and again when he starts going on about "en a…

Rooibos Cookbook #3: Buitenverwacting with Justin Pillay

You know, sometimes you arrive somewhere, and everything is just ...sorted? Well, that was my experience at Buitenverwacthing, with Justin Pillay, cooking on behalf of Edgar, the contributor and executive chef. The only problem was that I was a tad late due to another commitment running overtime, and Kanya having a serious cold. Oh, and it was a day after my birthday, August last year. (For new readers, this is a retrospective of some of the shoots in the production of "A touch of Rooibos" cookbook.)First we were taken for a tour of the very busy kitchen - quick mental notes were made and we got cooking. This was the first kitchen where the heat was a bit of a problem for me. I was very glad when later on we were able to shoot in the air-conditioned pastry kitchen, that is nicely air-conditioned so the souffle's and pastry thingies don't flop.Also, we were entertained briefly in a display of very efficient pasta making by one of the common chefs. They make it look so…

Ok - so this has nothing to do with photos

But here is a really neat little South African news service I've been following:Go check it out - it's in my opinion uncluttered, concise, neat.

Stocking Away

Last week I got old faithful friend...and model-on-call, Ridge, in again. To date I must've used him for 10 different shoots. Those included a campaign for Indalo (Swartland Wines), Getty Images, Swartland Wines (some more lifestyle), Cellar Door Pass (Australia), REAL Mag, nelimages.com and a number of other small ones. Now I needed some microstock imagery and I called him again, along with Cliffdene, another friend from church.Here are some of the results and where they are available:http://www.istockphoto.com/file_closeup.php?id=9847608http://www.istockphoto.com/file_closeup.php?id=9846788Surprised Girl has since been added to the "GEMS - istock's SUPER PORTFOLIO" Lightbox. See it here: http://www.istockphoto.com/file_search.php?action=file&lightboxID=52554http://www.istockphoto.com/file_closeup.php?id=9846654This image stands out as one of my favs, maybe because Ridge and I have come some way with music as well, as we've served in the music ministry toget…

The Rooibos Cookbook - The Making Of Part 2: 12 Apostles Hotel & Spa

Today we'll revisit our 2 days of shooting at the 12 Apostles Hotel & Spa with Roberto De Carvalla, probably the nicest guy I've met in yonks. The kitchen was so organised and well-run by the executive sous-chef, that we had Roberto all to ourselves, except for the the crunch lunch hour.The biggest challenge here is that a 5-star hotel kitchen is busy, small, and more often than not, hidden in a dungeon somewhere close to the recesses of the earth, hotter than magma and lit with insanely powerful tungsten and neon lamps. This is a tad of an issue when you're shooting slow-exposures for movement, as all the colours become dirty and yucky. Some creative blocking, flashing and filling sorted out the problem though. (Sorry strobists, no space to discuss all that now). Jeremy earns his nickname for the rest of the project from Kanya - Mary (later Mark) Poppins, because of all his frolicking around with umbrellas.Outside it was a tad dull, weatherwise, but we were spoilt for…