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Showing posts from February, 2010

Graham Beck Winemakers

Now, those who have read my blogs for a while, might recall that I have a personal vendetta against "my secretary's got a nice camera we use here at the office and so she'll take my company profile pic for my website/blog/facebook fan page/twitter/publications/etc"-photos. Against the attitude I have an argument, but against the final product showing up in media everywhere, I can just say "tsk-tsk, what a waste".Gladly, there are companies who take their image and profile seriously, and I'm especially chuffed when they contact me to handle the photography side of their profile. Especially the corporate portrait side, for which I have quite and affinity, actually. But corporate profiling is not what it used to be, as you'll see. Some corporates still require corporate serioustis, which is cool, but others are more interested in the message they send out, ie corporate lite. Graham Beck's people called my people, in this case, myself, and we set a …

Shooting an AMG...

Photography: Danie NelPost: Philip du Plessis/Danie Nel PhotographyDriver: Deon JoubertLocation: Killarney race track...with heat-seeking missiles and hand grenades. We're doing more and more "cinematic" treatments of imagery. With a host of skills, new lighting techniques and post-production work, we now go and shoot more and more for post as well. Unlike many people think it's not ideal to take a nicish image and just "pimp" it. Shoot for the final post effect. Before photographers and purists start crying foul, it's time you start looking around. Images are moving in a direction that calls for surrealism. I'm all for pure images as well, but I am enjoying the things we can do these days.Many people argue that with post work, now graphic designers are acting like photographers. I say if you start with superior images and a great base, and then on top of that add amazing post work, the final product will be even better. Not even portrait work is es…

Some other books that I have worked on:

Ok, so after the success of A touch of Rooibos, I've had some queries as to some other books I might've worked on, and where to purchase. Here is a couple. This list is not exhaustive, as some have gone out of print already. I have done books on personal fitness as well, but I've restricted the selection here to cookbooks. Also countless books for distribution via corporate marketing, events based selling etc have been done, but these are the only ones commercially available still. Click on pics to order from Amazon.com or Kalahari.net:Sharp Shooters - David BiggsMyself and the designer were responsible for the styling, and Bartender's Workshop did the pouring. Project finished 2006. This is a fantastic little book.Cocktails series: Part of a 4 book series, Classic Cocktails is but one - David Biggs.A touch of Rooibos - Gerda de WetTeam: Kanya Hunt - Styling, Me (photography), Jeremy Puren (photography assistant)One-Dish Winners - Christelle Erasmus Usual suspects: Jea…

Rooibos Cookbook GOURMAND AWARD!!

It was with great excitement that I learned this morning that our project for Rooibos Ltd., a cookbook called "A touch of Rooibos" was last night awarded the prize of 3rdBest Cookbook IN THE WORLD, in Paris, at the Paris Book Fair and Gourmand Awards. What a blast! Read the press release here: http://www.cookbookfair.com/pdf/2010_countries/south_africa.pdfYou can get the book from Kalahari.net (click on the picture above).It just goes to show that South African cooking and produce, and design and photography for that matter, need not stand back in the  face of international celeb foodies. - Me handing the book over to Ainsley Harriot at the 2009 Good Food and Wine Show.I was responsible for all the photography, Jeremy, my assistant at the time, being my absolute right hand. Kanya Hunt did the styling and Karen Hermans from Catapult, the beautiful design. Thanx to all involved, especially Gerda de Wet from Rooibos, who made it possible. For Rene and Karen, Daleen for copy, Ka…

Libya Day II Part 4

So we headed back from a buffet dinner at the Corinthia, Tripoli's best known, and oldest, five star establishment. And till the arrival of the Raddisson, the only one. As we arrived back at the hotel some of the party decided it was time for some coffee. Now, it being close to 11 at night, we were a bit concerned about transport back towards the inner city, but no fear, taxi's were lined up infront of the Raddisson  to take us there. We were about 9 or 10, so we squeezed into 3 taxi's. As fate would have it, our taxi was called on the radio and the others went ahead so long to the cafe. We were tipped of at the Corinthia of a really nice coffee joint and where the smokers could get shisha (fruit molasses smoked in a hubbly bubbly).Our taxi driver arrived and we started what was to become a very long 3 km trip to the centre of Tripoli. Our taxi driver obviously works most nights, and has not heard of this establishment. Later, after having arrived, it was hard to see how a…

Shooting food and plates at Doppio Zero Mandela Rhodes Place in the Cape Town CBD

As part of a huge catalogue of work we have been shooting for Continental China (yes, your mom probably has a set, and they don't break!), we had to do a last add-on with food (we've done industrial images of their factory, pack shots and deep-etching, and styled food images). The images have always done at the studio, but at this particular day we needed to shoot quickly and the food stylist, Jean, happened to be consulting at this restaurant, so no lugging around of food was necessary. There's nothing major to report on the shoot, except some behind the scenes imagery and us playing around with a 50mm 1.8 lens while waiting for the food.  Here we are working. Philip filling (we decided that proper Afrikaans for a gaffer is Reflectoratus). Nicky from Traffic Integrated Marketing is directing (art director), and I'm shooting. Dah.And this is how one of the dishes looked, but unfortunately I cannot post images of the final shots, showing the plates (the hero in all the …