Can you get great food photography on a budget?
May 20, 2016
Like most professional services in the media industry, good photography has its price. So when people ask me if you can actually get great food photography done on a budget, they are often surprised at what my answer is as a professional photographer. Yes, you can. You can’t have everything… Firstly, I need to […]
Can you get great food photography on a budget?
May 20, 2016 . By admin . Leave Comment
Like most professional services in the media industry, good photography has its price. So when people ask me if you can actually get great food photography done on a budget, they are often surprised at what my answer is as a professional photographer. Yes, you can.
You can’t have everything...
Firstly, I need to open with the adage “good, quick, cheap – choose two”. If you have a rush food photography job and you also expect to accomplish it on a tight budget, I would be very surprised if the quality of the end product was exceptional. If you find a skilled and gifted photographer and they agree to produce what you need for a reduced price, don’t expect them to put other jobs aside to turn around what you need in an instant. If you want immediate service and high quality – well, this is the area you will need to dig a little more deeply into your hip pocket. (more…)Keralan adventure – making a cookbook
March 30, 2016
After the careful planning that goes into an overseas trip, the time in a new place always seems to whizz by and before you know it, you’re back into the daily routine. I’ve jotted down some memories from the recent trip I made to Kerala in southern India with Sarogini and Kamal Kamalanathan, Norman Burns […]
Keralan adventure – making a cookbook
March 30, 2016 . By admin . Leave Comment
After the careful planning that goes into an overseas trip, the time in a new place always seems to whizz by and before you know it, you’re back into the daily routine.
I’ve jotted down some memories from the recent trip I made to Kerala in southern India with Sarogini and Kamal Kamalanathan, Norman Burns and Cally Browning to capture them before they fade – and give you an insight into our first step on the journey to producing a new cookbook.
Sights, Sounds and Smells
Kerala surprised me with the extreme overload of senses I experienced from arrival to leaving. The sound of heavy traffic, people and the continual ‘clack clack’ of two-stroke engines in millions of tuk-tuks accompanied us nearly everywhere. A constant note was the cacophony of horns, used gleefully by drivers on approach, arrival and departure of any trip, 24 hours a day.
Visually the landscape offered up extreme contrasts between beautiful white sandy beaches with palms wafting gently in sea breezes and dingy streets overflowing with people. The sheer volume of people constantly moving about on your periphery, busily going about their days, was a culture shock when you come from sparsely populated Perth. Everyone was so industrious, with 20 people busily sewing in a tin shack or scraping coconuts as you walked by a market stall. Moving this mass of humanity, each train, bus and tuk-tuk was packed to the brim with people.
Filling the air were new smells, a combination of exhaust from all the engines, smoke from the hawkers barbeques and of course the fragrant smell of curries, rice and tea.
Locations
My favourite place to visit in almost any location is the fish markets. Yes, it’s an odd obsession but…I just love fish markets! I’ve visited quite a few of them including Tokyo’s Tsukiji (twice!); London’s Billingsgate in the East End; Sydney; Sri Lanka; and Mauritius. What’s the fascination? I think I love them because they are so open and so connected to the food source – in Kerala the market is located right next to the fishing boat harbor. Fish are delivered straight from the colourful boats onto wooden chopping boards for filleting.
In Kerala the fishermen also use ancient Chinese net fishing techniques, where a long cantilevered rod is attached to land and suspends a spidery frame that holds a large fishing net over the water. They have the appearance of an old umbrella that has blown inside out in a storm. When the net is levered up full of fish, a team of fishermen are needed to land the catch.
You need to watch your step in fish markets, there's water, ice, blood and guts continually swishing under your feet – leave your thongs at home. Kingfish and snapper glisten on the slab waiting to be selected and transported to restaurants and market stalls for sale on the day they were caught.
Preconceptions
When we arrived for our first night in Kerala we were all looking forward to the nice hotel we thought we had booked. It turned out that we were staying in a wellness and yoga retreat - with no beer! This was not the news a group of tired and dusty Aussie travelers wanted to hear after a hot 8 hour train and road trip to get there. A runner was dispatched post-haste to fetch a carton of chilled beer from the closest outlet – to the displeasure of the French yoga-loving clientele who probably didn’t expect their zen bubble to be popped by such an uncouth lot!
Apart from this slight cultural clash, I was surprised how harmoniously all the different religions and cultures seemed to get on in such close confines. Hindus make up just over half the population but there is also a significant proportion that is Muslim and the call for prayer in the early mornings is intense (and early!). The third most populous religious group in Kerala are Christians. They have all co-existed peacefully for centuries, adding layers of interest to the culture.
Staying on a traditional Keralan houseboat was a contrast to my experience in Western Australia’s Southern Forests. In tranquil Walpole you might be lucky to happen upon one or two other houseboats and will be excited to spot another party in the wilderness. In Kerala a houseboat stay is like being on a waterborne superhighway. There are about 1500 other houseboats all crammed onto the water with you. It was certainly a lot less peaceful than my previous experience, but nevertheless still enjoyable staying on one of these traditional vessels with my travelmates.
My (perhaps Western) need to be organised and have my shots planned for our new cookbook was consistently challenged. You’d think in the traditional spice capital of the world you would be able to find some beautiful raw and bulk spices to photograph. This sort of scene was everywhere on our previous trip to Sri Lanka. Yet everywhere we looked, even after lining up a fixer/tour guide to assist us, we found the sort of small cellophane packets that you’d expect to find in a supermarket at home. I had to let go to an extent my need to line up subject matter to shoot and embrace the adventure of capturing ad hoc shots that we happened upon.
Flavours
I am a sucker for fish curries and really loved the Keralan style of curry – much milder than the super spicy and intensely hot Sri Lankan version I had previously enjoyed. Masala spice mixes were a great discovery – these are used in every type of curry (with a different kind of masala whether you are having vegetables, lamb, fish, chicken etc.). You can buy 20 different varieties of masala in the markets – there is literally a masala for every mood. You can even enjoy masala in tea. In a busy market stall, the chai wallah, a little old man, prepared delicious masala tea with such care, filtering, whisking and pouring in a well-practiced routine. You get a delicious cup of milky tea with the flavours of spices like Cardamom, Ginger, Cinnamon and Cloves - and a show - for less than 20c a cup!
Kerala actually translates to coconut, which is the state’s biggest agricultural product. There are coconut stands everywhere and while I enjoyed sipping from lots of them I discovered it is very hard to walk down a heavily crowded street with a coconut in one hand and a camera in another.
The start of our cookbook journey
Now that our journey is over there is still a lot of hard work ahead before we have a cookbook to share with you. Sarogini is working on perfecting and testing the recipes she learnt at the sides of the chefs we met throughout Kerala and will polish the best into a final selection for the book. We'll then book some time to shoot the individual dishes in the studio, using the suitcase of authentic props and tableware we gathered on our journey.
After the recipes are finished, Norm will write the text that creates the story and context for our Keralan cookbook, and finally Cally will work her design magic to tie all the elements in together and our Southern Indian cookbook will be bundled off to print.Our last collaboration Sri Lanka Food took four years to reach fruition, but our ambitious aim is to complete our Keralan cookbook in one year.
Watch this space!How to create an award winning cookbook
March 2, 2016
As a professional food photographer, I work with a lot of chefs and authors who have a dream of publishing an award-winning cookbook. While it would be foolhardy to guarantee anyone a dead set best seller, I have given quite a bit of thought to the components I think help lift a cookbook to award winning status.
How to create an award winning cookbook
March 2, 2016 . By admin . Leave Comment
I’ve just returned from a fantastic adventure in southern India, shooting a new cookbook for Sarogini Kamalanathan with a team of great mates who happen to be professionals of the highest order.
Working on Sarogini’s new cookbook got me thinking about the success of our last publication, Sri Lanka Food, which was included in the best of the best for the last 20yrs in the Gourmand international cookbook awards. This is a worldwide competition that attracts talented and highly trained chefs from all corners of the globe. So how did a humble grandmother living in Perth rise to the top in this very competitive field?
(more…)Packing for a Food Photography Trip
January 25, 2016
I’m gearing up for another travel food photography adventure, this time visiting Kerala in Southern India. One of my favourite things about combining travel and food photography is being able to shoot food in context. For different portions of this trip we’ll be staying on a houseboat, taking public transport and hiring our own driver, […]
Packing for a Food Photography Trip
January 25, 2016 . By admin . Leave Comment
I’m gearing up for another travel food photography adventure, this time visiting Kerala in Southern India.
One of my favourite things about combining travel and food photography is being able to shoot food in context. For different portions of this trip we’ll be staying on a houseboat, taking public transport and hiring our own driver, so there should be plenty of opportunities to meet the local people and seeing some great scenery while we eat our way around the state.
(more…)Blue Flame Kitchen Book
June 11, 2015
Learning about the safe, effective and efficient use of natural gas is what the ATCO Gas Blue Flame Kitchen is all about and to support this, ATCO created the Blue Flame Kitchen Book
Blue Flame Kitchen Book
June 11, 2015 . By admin . Leave Comment
The state of the art ATCO Gas Blue Flame Kitchen facility in Jandakot, Western Australia is based on a long and proud Canadian concept of using gas in the home. Learning about the safe, effective and efficient use of natural gas is what the ATCO Gas Blue Flame Kitchen is all about and to support this, ATCO created a cookbook.
(more…)Pink Lady Awards at the Mall Galleries
May 30, 2015
The Pink Lady Food Photographer of the Year Awards were held in the prestigious Mall Galleries in London
Pink Lady Awards at the Mall Galleries
May 30, 2015 . By admin . Leave Comment
The prestigious Mall Galleries (between Trafalgar Square and Buckingham Palace), London was the location for the Pink Lady Food Photographer of the Year Awards in May 2015. Over 7000 entries were submitted worldwide and 70 exhibited, including several of mine.
(more…)Lunch Break
April 29, 2015
Lunch Break – Beijing China. If only I knew what the writing on the wall behind me said.
Lunch Break
April 29, 2015 . By admin . Leave Comment
Lunch Break - Beijing China. If only I knew what the writing on the wall behind me said.Thermomix
March 9, 2015
The technology we set up at our shoots blows me away. Could you imagine now waiting 90 secs at 25˚ for a polaroid to process. Thermomix 2015.
Thermomix
March 9, 2015 . By admin . Leave Comment
The technology we set up at our shoots blows me away. Could you imagine now waiting 90 secs at 25˚ for a polaroid to process. Thermomix 2015.PADC Best use of Photography Award
November 8, 2014
The PADC is a non-profit organisation that aims to raise the standard of excellence in all creative areas within Western Australia. The Skulls are the PADCs annual awards for excellence.
PADC Best use of Photography Award
November 8, 2014 . By admin . Leave Comment
The Perth Advertising & Design Club is a non-profit organisation that aims to raise the standard of excellence in all creative areas within Western Australia, and foster and nurture up-and-coming creatives in the State. The club has over 150 members representing a diverse range of professions including creative directors, art directors, graphic designers and of course photographers.
(more…)Northern Exposure Photographers Group
August 21, 2014
In August 2014, I was invited to give a Food Photography demonstration to around 80 members of the Northern Exposure Photographers Group in Woodvale, WA
Northern Exposure Photographers Group
August 21, 2014 . By admin . Leave Comment
I was kindly invited to give a Food Photography demonstration workshop to approx 80 members of the Northern Exposure Photographers Group in August.
The aim of the Northern Exposure Photographers Group, based in the northern suburbs of Perth, is to foster and nurture the practice of all aspects of photography in an environment that is relaxed, supportive and enjoyable. They have over 100 members, ranging in experience from novice to professional, and invite guest speakers to address the group every month.
In my food photography workshop, I showcased some of the techniques of food photography in a live demonstration beamed to a large screen so that the large audience in the clubroom could get a good insight into the tips and tricks that were showcased. I was ably assisted by Olivia and Elana from the club, who acted as food stylists and assistants.
Tadapox
If you happen to be based in the northern half of Perth and have an interest in photography, I'd encourage you to check out this very proactive group via their website.Rick Stein at Margaret River
June 30, 2014
It’s amazing who you can bump into in Australia’s southwest – such as famous chef and traveller Rick Stein. Rick is a big fan of Sri Lankan food (he visited the country for his BBC series Rick Stein’s Far Eastern Odyssey) and was very pleased to have a copy of our award winning Sarojini’s Sri […]
Rick Stein at Margaret River
June 30, 2014 . By admin . Leave Comment
It's amazing who you can bump into in Australia's southwest - such as famous chef and traveller Rick Stein. Rick is a big fan of Sri Lankan food (he visited the country for his BBC series Rick Stein's Far Eastern Odyssey) and was very pleased to have a copy of our award winning Sarojini's Sri Lanka Food. Thanks Rick!
Rick was visiting WA for the Margaret River Gourmet Escape, an event which has become one of the best known culinary events in Australia, attracting big name chefs each year, and offering talks, demonstrations, and food events. I try to get down there every year to catch up with clients and friends and soak up the fantastic atmosphere of the southwest of WA.
It's great to see that my home State is getting international attention - let's hope it attracts even more great chefs to experience it.
Rockerfeller
May 7, 2014
Craig Kinder and Norman Burns on top of the Rockerfeller Building NYC with our award winning Sri Lanka Cookbook.
Rockerfeller
May 7, 2014 . By admin . Leave Comment
Craig Kinder and Norman Burns on top of the Rockerfeller Building NYC with our award winning Sri Lanka Cookbook.Beijing
April 30, 2014
Co-authors of Sri Lanka Food after winning best of Category award at the Gourmand International Cookbook awards in Beijing 2014. L to R – Cally Browning – Designer, Norman Burns – Writer, Sarogini Kamalanathan – Chef and Author, Craig Kinder – Photographer.
Beijing
April 30, 2014 . By admin . Leave Comment
Co-authors of Sri Lanka Food after winning best of Category award at the Gourmand International Cookbook awards in Beijing 2014. L to R - Cally Browning - Designer, Norman Burns - Writer, Sarogini Kamalanathan - Chef and Author, Craig Kinder - Photographer.Nobu
March 6, 2014
Photographing Nobu Matshhisa at Crown Perth. Nobu has restaurants all over the world, and now we are lucky enough to have one on our doorstep in Perth.
Nobu
March 6, 2014 . By admin . Leave Comment
Photographing Nobu Matshhisa at Crown Perth. Nobu has restaurants all over the world, and now we are lucky enough to have one on our doorstep in Perth.Must Wine Bar
January 22, 2012
L to R – Perth restauranteur and surfing buddy Rusell Blaikie, celebrity chef and mate Curtis Stone and myself. Two things in common 1. I have surfed with both of these guys and 2. I have photographed cookbooks for both of them. I’m 6’2”, so how tall are these guys!
Must Wine Bar
January 22, 2012 . By admin . Leave Comment
L to R - Perth restauranteur and surfing buddy Rusell Blaikie, celebrity chef and mate Curtis Stone and myself. Two things in common 1. I have surfed with both of these guys and 2. I have photographed cookbooks for both of them. I'm 6'2'', so how tall are these guys!Campaign Brief
December 11, 2010
Campaign Brief double page spread. Story about Craig Kinder Food Photography.
Campaign Brief
December 11, 2010 . By admin . Leave Comment
Campaign Brief double page spread. Story about Craig Kinder Food Photography.
