|Kate Gibbs (front) and Suzanne Gibbs (back) for Philly food styling and photography |
session at Concrete Blonde, Bayswater Road, Kings Cross
|Kate's collection of food styling props|
|Seared tuna loin|
|Tuna nicoise crostini|
|Tuna nicoise crostini made with Philidelphia Spreadable Cream Cheese|
|Back light - how I detest thee|
|Tuna nicoise crostini with Philidelphia Spreadable Cream Cheese|
|Tuna nicoise crostini as appetisers|
Lighting (artificial, then natural, from front and back), plating, angles - I'm not sure my dinner party guests would have the same patience to go through all that, but I'm a firm believer of "practice makes perfect". And I also believe that photography and styling are very subjective matters.
|Boiled, peeled and chopped beetroot|
Here, Suzanne has boiled them in their skins (with a dash of white vinegar to stop them colour bleeding out; salt does the opposite) and skinned them, which is apparently very easy to do post boiling.
Kate was next demonstrating a baby beetroot salad with broad beans, walnuts and Philly cream cheese, which reads like a list of my favourite salad ingredients.
|Baby beetroot salad with broad beans, walnuts and Philly cream cheese|
For the salad, along with the thick sticks of beetroot, Kate added peeled broad beans, crumbled whole walnuts and pinched nubbins of cream cheese from the block, rather than cut it into cubes. And indeed, with the cream cheese being quite rich compared to the other salad ingredients, I thought the smaller the piece of cheese the better.
|Mussels with speck and cream|
Using supremely fresh South Australian mussels (the open ones would close up if you pressed on them!), the molluscs went into the pot of onion and speck with a healthy helping of white wine and at the very end, Philidelphia's Cream for Cooking, which I'd never actually seen before.
|My serve of hiding-from-me mussels with speck and cream|
|Mussels with speck and cream and Philidelphia Cream for Cooking|
|Lunch is served (at Concrete Blonde, food cooked by Kate Gibbs)|
Many thanks to the gorgeous Kate Gibbs and Suzanne Gibbs for their time and patience in the Concrete Blonde kitchens, and thanks to Peta and Louise too for the fun, filling and fruitful session.
P.S. With the Philly sample pack, I've attempted a few recipes from the Simply Heaven volume 2 cookbook by Philidelphia (somewhat following the recipes - sorry Kate), though clearly need better lighting and props in the home kitchen.
|Ham and vegetable crostata |
(I halved the recipe for a smaller pie and used whatever vegies I had in the fridge at
the time. And I accidentally broke the pastry so egg leaked out the bottom of the
crostata. Looked rather average but tasted delicious!)
Food, booze and shoes attended the session with Kate Gibbs and received a Philidelphia sample pack plus cookbook courtesy of Kraft Philidelphia, with thanks to Liquid Ideas.